Molecular Diversity of Commercially Available Edible Oyster Mushroom by SSR Marker
Sanjay Kumar Bhariya *
Deaprtment of Molecular Biology and Biotechnology, College of Agriculture, I.G.K.V., Raipur (Chhattisgarh), India.
Hemant Sahu
Department of Genetics and Plant Breeding, College of Agriculture, I.G.K.V., Raipur (Chhattisgarh), India.
Vinay Premi
Deaprtment of Molecular Biology and Biotechnology, College of Agriculture, I.G.K.V., Raipur (Chhattisgarh), India.
Bamleshwar Sapre
Deaprtment of Molecular Biology and Biotechnology, College of Agriculture, I.G.K.V., Raipur (Chhattisgarh), India.
*Author to whom correspondence should be addressed.
Abstract
Oyster mushroom (Pleurotus species) are commercially cultivated worldwide. Oyster mushroom naturally found in rotten wood or agricultural lignocellulosic residues as saprophytic in nature. Due to the good amount of protein with low carbohydrates people prefer it in their daily diet. It can be alternate option of vegan protein with high lysine content up to 6-8% essential amino acid from fresh and dried sample. Our study aims to evaluated that availability of Simple sequence Repeat (SSR) PCR based marker for genetic diversity analysis on five different oyster mushrooms were also identified on the basis of polymorphism. The dendrogram obtained from UPGMA cluster analysis of Jaccard’s similarity values based on 7 SSR markers grouped 5 strains into two clusters species wise (P. djamor, P. florida, P. ostreatus, P. pulmonarius and P. sajor-caju) which confirm the reliability of PCR based molecular markers. diversity analysis also confirmed the grouping of genotypes as they were present in same group as revealed by SSR markers.
Keywords: Pleurotus species, genetic distance, SSR marker, genetic diversity, cluster analysis, polymorphisms