Improvement of yield of the edible and medicinal mushroom Lentinula edodes on wheat straw by use of supplemented spawn

Abstract

The research evaluated the interactions of two main factors (strain / types of spawn) on various parameters with the purpose to assess its effect on yield and biochemical composition of Lentinula edodes fruiting bodies cultivated on pasteurized wheat straw. The evaluation was made with four strains (IE-40, IE-105, IE-124 and IE-256). Different types of spawns were prepared: Control (C) (millet seed, 100%), F1 (millet seed, 88.5%; wheat bran, 8.8%; peat moss, 1.3%; and CaS04, 1.3%) and F2 (the same formula as F1, but substituting the wheat bran with powdered wheat straw). Wheat straw was pasteurized by soaking it for 1 h in water heated to 65 °C. After this the substrate (2 kg wet weight) was placed in polypropylene bags. The bags were inoculated with each spawn (5% w/w) and incubated in a dark room at 25 °C. A proximate analysis of mature fruiting bodies was conducted. The mean Biological Efficiency (BE) varied between 66.0% (C-IE-256) and 320.1% (F1-IE-124), with an average per strain of 125.6%. The highest mean BE was observed on spawn F1 (188.3%), significantly different from C and F2. The protein content of fruiting bodies was high, particularly in strain IE-40-F1 (17.7%). The amount of fat varied from 1.1 (F1-IE-40) to 2.1% (F2-IE-105) on dry matter. Carbohydrates ranged from 58.8% (F1-IE-40) to 66.1% (F1-IE-256). The energy value determined ranged from 302.9 kcal (F1-IE-40) to 332.0 kcal (F1-IE-256). The variability on BE observed in this study was significantly influenced by the spawn’s formulation and genetic factors of the different strains.

Genome Sequence of the Edible Cultivated Mushroom Lentinula edodes (Shiitake) Reveals Insights into Lignocellulose Degradation

“…edodes cultivation, and L . edodes seems to have fairly good biological efficiency and higher degradation ability to lignin and hemicellulose than cellulose, but the yield and quality are not as high as those of sawdust [ 43 , 44 ]. Although sawdust has been required in the cultivation of L .…”

Supplementation in mushroom crops and its impact on yield and quality

“…Supplementation has been reported to improve yield and quality of most cultivated species worldwide, including the above cited species (Fig. 2 ) (Sánchez 2010 ; Gaitán-Hernández et al 2014 ; Liang et al 2016 ; Pardo-Giménez et al 2016 , 2018 ; Xie et al 2017 ). Although many other varieties have been successfully cultivated (Carrasco et al 2018 ), some of them present commercial limitations due to the reduced yield achieved.…”

The Effect of Different Agricultural Wastes on Aroma Composition of Shiitake (Lentinula edodes (Berk.) Pegler) Mushroom

“…Different agricultural wastes have been investigated in studies on shiitake mushroom cultivation, such as hazelnut husk-wheat straw-wheat branbeech sawdust (Özçelik and Pekşen, 2006), hazelnut huskwheat straw-beech wood chip-wheat bran mixtures (Özçelik and Pekşen, 2007), wheat straw-corn cobs-oak wood sawdust mixtures (Philippoussis et al, 2007), cocoa huskcotton waste-oak sawdust-wheat bran mixtures (Escobar et al, 2007), wheat straw-coir pith-poplar sawdust-teak sawdust-sal sawdust (Puri et al, 2011), eucalyptus sawdustrice bran-wheat bran-soybean bran (Casaril et al, 2011), oak sawdust-almond bark-poplar-walnut shell-linter-residue of textile fibers-olive waste-residue of guar-corn residueresidue of sunflower seed-residue of cotton-residue of grape mixture (Sözbir, 2014) and chickpea straw-corn stalk-alfalfa hay-sunflower head residue (Atila, 2019). In addition to all these, it was reported the use of wheat straw (Delpech and Olivier, 1991;Mata and Savoie, 1998;Savoie et al, 2000;Mata and Gaitán-Hernández, 2004;Philippoussis et al, 2007;Sharma et al, 2013;Gaitán-Hernández et al, 2014), paddy straw (Puri, 2012), coffee residues (Mata and Gaitán-Hernández, 1994;Fan and Soccol, 2005), sunflower seeds hulls (Curvetto et al, 2004), vineyard pruning waste (Gaitán-Hernández et al, 2006), corn cobs (Philippoussis et al, 2007), sugar cane bagasse (Salmones et al, 1999), sawdust (Fan and Soccol, 2005;Royse and Sánchezi, 2007;Martínez-Guerrero et al, 2012) in a review study carried out on shiitake mushroom by Mata and Savoie (2018). Composition of these different agricultural wastes can affect taste and aroma of the mushrooms produced, as well as their quality and yield.…”