ISSN 2285-1364, ISSN CD-ROM 2285-5521, ISSN ONLINE 2285-1372, ISSN-L 2285-1364

The semi-solid state cultivation of edible mushrooms on agricultural organic wastes

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVI
Written by Marian PETRE, Violeta PETRE

The main aim of this work was focused on testing new practical procedures in order to optimize the efficiency of edible mushroom cultivating by enhancing their fruit body formation during the semi-solid state cultivation on winery and fruit processing wastes. In this respect, the culture media for fungal growing were mainly prepared from winery and apple wastes mixed with relative small amounts of wheat and rye bran (15-30% w/w) as well as germinated barley seeds (3-5% w/w). After their steam sterilization at 121°C, 1.1 atm., for 15 min. they were transferred aseptically inside of 250 ml work volume flasks. These culture media were aseptically inoculated by using 10-20 ml suspension of fungal pellets collected from submerged cultures of the pure strains of Lentinula edodes (Berkeley) Pegler and Pleurotus ostreatus (Jacquin ex Fries) Kummer. After inoculation with mushroom pellets, the semi-solid cultivation was set up for each one of the tested mushroom species following the main parameters of culture media: constant temperature 23°C, pH level 5.7–6.0 units, relative humidity level of culture media 30-50%. During a period of semi-solid cultivation lasting between 30-50 days, the fungal mycelia were developed inside the culture media in the first 10-20 days and after that during the following 20-30 days the first mushroom primordia were emerged and developed the mushroom fruit bodies. In this final stage, the final mushroom fruit bodies were harvested and weighted, all results showing the percentage of 40-50% relative to the whole weight of culture media. Poplar, beech and birch sawdust were used as control samples for the tested culture media.

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