Oyster mushroom (Pleurotus ostreatus) cultivation on different food waste originated substrates

Abstract

Oyster mushroom (Pleurotus ostreatus) was cultivated on seven substrate mixtures, containing grape pomace, soybean husk and sunflower seed husk, which represent the wastes from the wine and edible oil industry. Wheat straw was used as a control substrate. Grape pomace mixtures and control substrate were grown under higher ambient temperature than soybean and sunflower husk mixtures. The effect of food industry wastebased substrates on several productivity parameters (time required for completion of mycelium running (days), mycelium running rate in bags (mm/days), time required for primordia initiation (days), time required for harvesting (days), total mushroom yield and biological efficiency) was estimated. Results indicated soybean husk affecting the best mushroom yield and biological efficiency, followed by sunflower seed husk substrates and wheat straw as a control substrate. Grape pomace-based substrates showed the lowest productivity potential. On the other hand, lower cultivation temperatures showed slower growth causing the longer time from inoculation to harvest. To complete the estimation of these alternative raw materials for mushroom cultivation future research may include the assessment of the chemical and antioxidant properties of mushrooms as well as their quality characteristics.