Study on nutrients, non-volatile compounds, volatile compounds and antioxidant capacity of oyster mushroom cultivated with corn distillers’ grains

Abstract

Although corn dried distillers' grains (DDG) can be used as a supplement for oyster mushroom cultivation, there are few relevant researches. In this study, oyster mushroom cultivated with different proportions of DDG and corncob mixes was investigated. Based on the cultivation parameters, nutrients, non-volatile compounds, volatile compounds, and in vitro antioxidant capacity of oyster mushrooms were analyzed and compared. The results suggested that the biological efficiency of oyster mushrooms cultivated with 25% and 50% DDG was increased by 33.05% and 26.93%, respectively, and that the protein content was increased by 6.27% and 8.28%, respectively. LC-MS analysis indicated that gallic acid, caffeic acid, erucic acid, linoleic acid and stearic acid were notably increased (p < 0.05). GC-MS analysis revealed that the increment of 1-Octen-3-ol, hexanal, nonanal and azulene offered sweet, grassy, meaty, fatty odor in the oyster mushroom. The DPPH and ABTS radical scavenging rate of oyster mushrooms cultivated on 25% DDG and 50% DDG mixture was higher, and the FRAP of the oyster mushrooms cultivated on 25% DDG mixture was better than the control. Moreover, this study also offers a theoretical basis and application significance for the cultivation of edible fungi with the DDG.