For the improvement of productivity of Pleurotus ostreatus, the production of liquid spawn was studied. The highest liquid spawn production was obtained after shaking culture for 4 days in the culture medium containing 5%(W/V) wheat flour, 0.2%(W/V) yeast extract, 0.1%(W/V)$KNO_3$ 0.05% (W/V) $MgSO_4{\cdot}7H_2O$, 0.05%(W/V) $KH_2PO_4$. The optimum pH and temperature was 7.0 ana $30^{\circ}C$. The period required to complete the mycelial growth after spawning were 28, 22, 10 and 9 days, respectively, when the 2%(V/V) of solid spawn and 2%(V/V), 5% (V/V) and 10%(V/V) of liquid spawn were inoculated. The days required from spawning to fruiting bodies were 38, 34, 28 and 27 days.