Effect of solid-state fermentation by oyster mushroom (<i>Pleurotus florida</i>) on nutritive value of some agro by-products

Nasehi, Mohammad; Torbatinejad, N.; Zerehdaran, Saeed; Safaie, Amir Reza

doi:10.1080/09712119.2016.1150850

Cited by 36 publications

(15 citation statements)

References 31 publications

(45 reference statements)

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“…ostreatus is a non-selective fungus that breaks down both lignin and polysaccharides resulting in the loss of total dry matter of substrate. This was also in line with the results reported by Nasehi et al [ 24 ] in pea straw subjected to solid-state fermentation after inoculation with Pleurotus florida . The loss of DM and OM from the GP substrate is inevitable because the mushrooms use it up as a nutrient source.…”

Section: Discussionsupporting

confidence: 93%

Cultivating oyster mushrooms on red grape pomace waste enhances potential nutritional value of the spent substrate for ruminants

2021

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The use of red grape pomace (GP; Vitis vinifera L. var. Shiraz) as a source of beneficial bioactive compounds in ruminant diets is limited by high levels of indigestible compounds in the grape skin matrix. This problem demands innovative, inexpensive, and easy-to-use strategies that improve the digestibility of GP. The bioconversion of GP using edible oyster mushrooms (Pleurotus ostreatus) is one such strategy that has not been previously explored. Therefore, this study evaluated the effect of cultivating oyster mushrooms on GP on chemical composition and in vitro ruminal fermentation parameters of the spent mushroom substrate. The GP was inoculated with oyster mushroom spawns at 0, 200, 300, 400, or 500 g/kg, and incubated for 4 weeks. Organic matter, acid detergent lignin, sodium, manganese, cobalt, and copper linearly declined (P < 0.05) as spawn rates increased. A quadratic trend was observed for crude protein, neutral detergent fibre, acid detergent fibre, magnesium, phosphorus, and calcium content in response to increasing spawn rates. Higher spawning rates (20–50%) had a positive effect (P < 0.05) on gas production from the immediately fermentable fraction (a), rate of gas production from the slowly fermentable fraction (c) and effective gas production. However, gas production from the slowly fermentable fraction (b) and potential gas production linearly declined in response to increasing spawning rates. There was a linear increase (P < 0.05) in the immediately degradable fraction (a), while quadratic effects were observed for partition factors, effective degradability, and in vitro organic matter degradability at 48 h in response to spawning rates. It can be concluded that inoculating GP with oyster mushroom spawn reduced fibre content while increasing crude protein content and in vitro ruminal fermentation efficiency of red grape pomace. Based on the quadratic responses of partition factors at 48 hours post-inoculation, the optimum spawning rate for maximum ruminal fermentation efficiency of GP was determined to be 300 g/kg.

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Section: Discussionsupporting

confidence: 93%

Cultivating oyster mushrooms on red grape pomace waste enhances potential nutritional value of the spent substrate for ruminants

2021

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“…The substrate composition however will play a large role in colonization and fruiting efficiency. For instance, Pleurotus florida colonization results in a dry weight reduction of pea and rice straw of 20 and 12%, respectively (Nasehi et al 2017 ).…”

Section: Mushroom Productionmentioning

confidence: 99%

“…SMS was long considered a waste stream. Yet, it can be used for production to produce high-quality compost (Uzun 2004 ; Polat et al 2009 ) or other mushrooms (Stamets 1993 ), to feed animals and to improve their health (Song et al 2007 ; Nasehi et al 2017 ), to make biofuel production more effectively (Phan and Sabaratnam 2012 ), to produce materials (Jones et al 2017 ; Islam et al 2017 ; Appels et al 2018 ), and to extract enzymes for industries and bioremediation (Phan and Sabaratnam 2012 ). In this review, we will discuss production of mushrooms and the potential applications of SMS in a circular economy.…”

Section: Introductionmentioning

confidence: 99%

Mushroom cultivation in the circular economy

Grimm

Wösten

2018

Appl Microbiol Biotechnol

326

157

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Commercial mushrooms are produced on lignocellulose such as straw, saw dust, and wood chips. As such, mushroom-forming fungi convert low-quality waste streams into high-quality food. Spent mushroom substrate (SMS) is usually considered a waste product. This review discusses the applications of SMS to promote the transition to a circular economy. SMS can be used as compost, as a substrate for other mushroom-forming fungi, as animal feed, to promote health of animals, and to produce packaging and construction materials, biofuels, and enzymes. This range of applications can make agricultural production more sustainable and efficient, especially if the CO2 emission and heat from mushroom cultivation can be used to promote plant growth in greenhouses.

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“…A biotechnological pretreatment, such as the solid-state fermentation operated by mushrooms, could be a useful tool to improve the quality of agricultural residues and make them more suitable in the utilization in livestock feed. Recently, Nasehi, et al [40] evaluated the effect of P. florida solid-state fermentation on the nutritive value of some agricultural wastes (rice straw, wheat straw, barley straw, soybean straw, canola straw, pea straw, and rice husk). These agro-food residues, in fact, cannot be utilized for ruminant nutrition due to their high lignin content, but fungal pretreatment of these crop residues could be a suitable approach to obtain biological delignification of agro-food residues.…”

Section: Pleurotus Spp Cultivation On Field-based Residuesmentioning

confidence: 99%

Pleurotus spp. Cultivation on Different Agri-Food By-Products: Example of Biotechnological Application

Ritota¹,

Manzi²

2019

Sustainability

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Agri-food industry generally produces huge volumes of wastes all over the world, and their disposal is a threat to the environment and public health. The chemical composition of most of these wastes make them be defined as lignocellulosic materials, so they could be a suitable substrate for solid-state fermentation process operated by mushrooms. White-rot fungi are well known for their degradation ability of lignocellulosic material, and many scientific works reported the use of different substrates for their production. Biotechnological treatments of agri-food wastes by mushrooms could be considered an eco-friendly solution to reuse and valorize them, besides to reduce their environmental impact. In this way, wastes would be transformed into new resources to produce added-value food products, besides representing an economic return for the same industries. The aim of this review is to provide an overview of the recent literature concerning the use of different agri-food residues as growth substrates for Pleurotus spp. cultivation, with attention to their effects on the growth and chemical composition of the cultivated mushrooms. Author Contributions: Conceptualization, M.R. and P.M.; Writing-Review & Editing, M.R. and P.M.; Supervision, M.R. and P.M. Funding: This research received no external funding. Conflicts of Interest:The authors declare that they have no conflict of interest.

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Effect of solid-state fermentation by oyster mushroom (Pleurotus florida) on nutritive value of some agro by-products

Abstract: The present research aims to investigate the effect of Pleurotus florida fungi cultivation on chemical composition, gas production characteristics, organic matter digestibility (OMD), metabolizable energy (ME), net energy lactation (NEL) and short-chain fatty acid

Cited by 36 publications

References 31 publications

Cultivating oyster mushrooms on red grape pomace waste enhances potential nutritional value of the spent substrate for ruminants

Cultivating oyster mushrooms on red grape pomace waste enhances potential nutritional value of the spent substrate for ruminants

Mushroom cultivation in the circular economy

Pleurotus spp. Cultivation on Different Agri-Food By-Products: Example of Biotechnological Application

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