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Lentinus sajor-caju Fr.


The fruit bodies are solitary or in clusters, grow on logs. The specimens were collected from Karnala Bird Sanctuary.




Pileus- 10-50 (70) mm diameter, broadly convex, shallowly and narrowly depressed when young, becoming infundibuliform in old specimens; surface yellowish white initially, turning brownish grey on maturity, brownish squamules at the centre, margin initially incurved, becoming decurved, entire becoming crisped to eroded. Lamellae decurrent, crowded, white to yellowish white, margin entire not forked, not anastomosed at the base. Stipe 5-20 × 3-9 mm, central to eccentric, solid, white, smooth, equal, somewhat flattened. Annulus present, thick, centre (bell shaped), volva absent.


Culinary value:


Lentinus sajor-caju is an edible mushroom.Wild species of L. sajor-caju revealed high protein content and carbohydrates, good quantities of vitamins, carotenoids and minerals and low fat. Thus, it can be considered as nutraceutical and functional food and be used in human diet[1].


Medicinal importance:


  1. 1.Lentinus sajor-caju exhibited strong antioxidant properties. It also showed the moderate antibacterial activity against Streptococcus aureus and Vibrio cholerae. Presence of vitamins and carotenoids in sajor-caju can also play a protective role in disease such as cancer and cardiovascular diseases1.
  2. 2.The species also known to possess antineoplastic (inhibiting or halting the development of a tumor i.e. neoplasm) properties[2].


Industrial importance:


The preliminary study was carried out in which Pleurotus sajor-caju was used to convert waste material from seaweed and brewing industries into substrate[3].


Unique features:


Lack of information

Interesting facts:


Lentinus sajor-caju is traditionally recognized as Pleurotus sajor-caju by mushroom growers.


Commercial products:


Lack of information


Review of patents:


  1. 1.A process for the production of silver nanoparticles is developed where sajor-caju is used. This was the most promising method when fungus P. sajor-caju was grown on the safflower stalks[4].
  2. 2.A method for making sajor-caju powder is developed. The method solves problems of high yield but low income, unnecessary economic losses caused by difficulty in storage and thus decaying. It also overcomes with the problem of serious waste of leftover by increasing utilization of the leftover L. sajor-caju[5].
  3. 3.Lentinus sajor-caju dissolved granules were used and found to be capable of clearing heat and relieving cough and production method thereof[6].


Review of publications:


  1. 1.A mixture of residual biogas slurries (BGS) of detoxified mahua cake and cow dung was used as supplements to increase the yield and nutritional quality of sajor-caju on wheat straw[7].
  2. 2.Total 40 species of Lentinus are reported from India, however, many of them are synonymous to each other. This paper gives the revised checklist of valid species and species recommended for exclusion from the Indian record of Lentinus[8].
  3. 3.The chemical composition and in vitro antioxidant activity of sajor-caju were investigated in this study. The study concluded that the regular consumption of L. sajor-caju as a part of our diet may render nutritional and nutraceuticals benefits for good health[9].
  4. 4.The study was carried out in which different substrates (wheat straw, water hyacinth and corn cobs) were evaluated for the growth of sajor-caju. It was observed that water hyacinth as a substrate holds tremendous promise in complementing the proteins and minerals[10].


Links to more publications:


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Related links:






[1]Singdevsachan SKS, Patra JK, Thatoi HN (2013) Nutritional and bioactive potential of two wild edible mushrooms (Lentinussajor-caju and Lentinustorulosus) from Similipal Biosphere Reserve, India. Food Science and Biotechnology, 22(1):137-145.

[2]Patel Y, Naraian R, Singh VK (2012) Medicinal properties of Pleurotus species (Oyster Mushroom): A review. World Journal of Fungal and Plant Biology, 3 (1): 01-12

[3]Molloy FJ, Critchley AT, Kandjengo L, Mshigeni KE (2003) The use of the valuable oyster mushroom, Pleurotussajor-caju, for conversion of waste materials produced from seaweed and brewing industries: Preliminary Investigations, Ambio, 32 (1): 76-78





[7]Gupta A, Sharma S, Kumar A, Alam P, Ahmad P (2016) Enhancing nutritional contents of Lentinussajor-caju using residual biogas slurry waste of detoxified mahua cake mixed with wheat straw. Frontiers in Microbiology, 7:1529

[8] Sharma SK, Atri NS (2015). The genus Lentinus (Basidiomycetes) from India - an annotated checklist. Journal of Threatened Taxa, 7(11): 7843–7848

[9]Kanagasabapathy G, Malek SNA, Kuppusamy UR, VikineswaryS (2011) Chemical composition and antioxidant properties of extracts of fresh fruiting bodies of Pleurotus sajor-caju (Fr.) Singer. Journal of Agricultural and Food Chemistry, 59 (6): 2618–2626

[10]Anakalo KG, Shitandi AA, Mahungu MS, Khare KB, Sharma HK (2008) Nutritional composition of Pleurotus sajor-caju grown on water hyacinth, wheat straw and corncob substrates. Research Journal of Agriculture and Biological Sciences, 4(4): 321-326


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