Students cultivate medicinal oyster mushrooms

In a research breakthrough, students and faculty of BSc (biotechnology) and BSc (Medical Lab Sciences) at the CT Institute of Pharmaceutical Sciences, South Campus, Shahpur, have cultivated oyster mushroom spawns (pleurotus ostreatus). The initiative aims to explore the medicinal and nutritional benefits of these mushrooms, marking a step forward in sustainable health solutions.

As part of the project, students followed the scientific cultivation process, beginning with the preparation of oyster mushroom spawn — an essential step that initiates mushroom growth. The process involved sterilising substrates such as straw and sawdust, mixing them with the spawn and maintaining precise conditions for incubation and fruiting. Once the mushrooms reach maturity, they are harvested and processed into powdered form for further laboratory analysis.

The cultivated oyster mushrooms are recognised for their extensive medicinal properties, including immune system support, antioxidant and anti-inflammatory effects, cholesterol reduction and blood sugar regulation. Additionally, they are known for their anti-microbial and anti-viral benefits and are studied for their role in weight management.

“Following the harvesting, the powdered form of the mushrooms will undergo rigorous laboratory testing,” said students.