Abstract

The industrial cultivated basidiomycete Agrocybe aegerita, also known as “Pioppino” in Italy or “Samthaube” in Germany, is a high quality mushroom with a delicious aroma. Cultivation of A. aegerita on wheat straw supplemented with different residues of the food industry showed the highest yields in fruiting body production with a biological efficiency of 36% when black tea pomace was added. The addition of other substrates resulted in biological efficiencies of 23% to 33%. Besides the mushroom yields, the number and size of fruiting bodies harvested on the different substrates were determined. A comparison of the aroma profiles of A. aegerita grown on wheat straw and on wheat straw supplemented with black tea by means of GC/MS/MS/O is presented.

Highlights

  • IntroductionMushrooms are favoured due to their delicious taste and their nutritive and healthy values [1] [2]

  • Since thousands of years, mushrooms are favoured due to their delicious taste and their nutritive and healthy values [1] [2]

  • A second reason might be the inferior oxygen supply in less structured substrates compared to wheat straw, where the loose structure improves the availability of oxygen [17]

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Summary

Introduction

Mushrooms are favoured due to their delicious taste and their nutritive and healthy values [1] [2]. The most commonly cultivated mushrooms are Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes counting for more than 80% of the worldwide mushroom production [1]. Several other tasty mushrooms can be cultivated and have attracted increasing interest in recent years. A. cylindracea) is a well-known high quality mushroom with a pleasant aroma [3]. The fruiting bodies of A. aegerita are known for biosynthesis of several secondary metabolites that have been studied in more detail regarding antioxidative and antimicrobial activity [4] as well as tumor pro-

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