Utilization of Agro-Industrial Waste by Higher Mushrooms: Modern View and Trends

Abstract

Waste management and providing a world population with rich in protein food are two important problems of which the utilization of agro-industrial (agriculture and food industry) waste by higher mushrooms causes the growing interest of researchers around the world. More than 150 individual types of wastes have been investigated last decade as alternative substrates alone or in various compositions (more than 450 substrates) for cultivation of 52 higher mushroom species (about 100 strains) as evidenced by the results of more than 130 considered in the review scientific publications. All waste is used as a basis for substrates and supplements thereto, are characteristic of the respective continent and region of the world. Publications containing biochemical studies of substrates and fungi confirm that fungi are grown in rich in biologically active substances unconventional substrates, provide a rich biochemical composition of fungi compared with conventional substrates (sawdust, straw, etc.). The disadvantage of many publications is the lack of mention of examined fungi strains, whereas studies of various strains of the same fungus in the same substrate show different results. The prospect of the study of agricultural residues utilization by higher mushrooms consists in the investigations of: productivity, biological efficiency of the process, morphological and biochemical indices of cultivated mushrooms, depending on the biochemical parameters of substrates and the process conditions; safety of cultivated mushrooms.

Production and characterization of reconstituted strains of Pleurotus spp. cultivated on different agricultural wastes

“…The studies that are carried out in the determination of the growth kinetics of edible fungi are in liquid mycelium cultures (Kim et al, 2002;Aminuddin et al, 2013;Loshchinina and Nikitina, 2016), but in commercial production of these fungi requires mycelial growth in solid substrates, such as different lignocellulosic materials (Barshteyn and Krupodorova 2016;Iossi et al, 2018). For this reason, in this study the culture was carried out in two solid media using 4 mathematical models to determine maximum specific growth rate (µ max ) and the duration of the latency phase (λ), necessary parameters for characterization of fungal strains (López et al, 2004).…”

Effects of enzymatic reaction on the generation of key aroma volatiles in shiitake mushroom at different cultivation substrates

“…Scholars in some Asian countries have studied the correlation between shiitake cultivation and mushroom flavor. Asia is the main area for shiitake mushroom cultivation and consumption, and research scholars from various countries had also done a lot of work on the yield production of mushrooms (Azman et al., 2019; Barshteyn & Krupodorova, 2016; Ozcelik & Pesken, 2007; Philippoussis, 2009; Rigoberto et al., 2020; Rossi et al., 2003), or investigated the flavor of shiitake mushrooms during processing (Tian et al., 2016; Wen et al., 2020; Xu et al., 2019). Along with flavor enhancement or agricultural recycling and resource development, there is still a lot of work to be done in the fields of mushroom cultivation and flavor quality research in the future.…”

Utilization of Tofu Industry Waste and Banana Plant Waste for Growing Medium of Brown Oyster Mushrooms (Pleurotus cystidiosus [Jacq. Fr.] P.Kumm.)

“…High protein content in tofu dregs increases the amount of nitrogen in the growing media so that it can spur the growth of white oyster mushroom mycelium. High nitrogen causes the growth of mycelium which is thicker and more compact [10].…”