Studies On The Antibacterial Activities Of Mushroom

Mushrooms have been cultivated worldwide for commercial purposes. However, little research has been done to ascertain the  antibacterial properties of indigenous edible mushrooms. Four species of cultivated and wild varieties were taken for the present study. Among the cultivated species Ganoderma shows inhibitory activity against Bacillus sp., Staphylococcus aureus., Escherichia coli, Klebsiella sp.,and all other cultivated species like Pleurotus obstreactus, Lentinus edodes, Agaricus bisporus shown no inhibitory activity until 48 hours of incubation . In the wild species strain 1 shows activity against Bacillus sp., and Staphylococcus aureus  and other strains didn’t show any such activity. The results obtained in this study suggest that the cultivated varieties doesn’t show any antibacterial activity due to alteration of genes and loss of microbial activity  by continuous sub culturing from mother spawn and the wild varieties shows some activity confirms that they posses such character in a given natural population.