Mushroom Production Research Articles

A review of mushroom cultivation and production, benefits and therapeutic potentials

The purpose of this paper is to review and evaluate published literature on mushroom cultivation and production and the range of benefits and therapeutic potential. A systematic method was used to gather the relavant literature. A total of twenty-six research papers published between the years 1970 to 2022 were selected and utilized in this review. Tables were used to present the results and relevant figures were used to place emphasis on contents discussed. In this paper five (5) benefits and nine (9) therapeutic potentials were evaluated and reported on. Some medicinal mushrooms and their uses and bioactive compounds were also discussed in this paper. Additionally, mushroom cultivation and production was addressed as well as challenges associated with mushroom farming and an assessment of their nutritional content compared to other food consumed by humans. The published papers established that mushrooms have been massed produced and harvested for a long time and their benefits are well documented in countries outside the neotropics. More studies to investigate the uses of mushrooms should be done, in Guyana and other neotropical countries as there is a paucity of information in this region with high natural biodiversity.

Building an IoT-Based Oyster Mushroom Cultivation and Control System and Its Practical Learning Effects on Students

Whereas the Internet of Things (IoT) has become a research concern in education, the learning media in IoT is still minimal, and IoT-based research for education is still limited. It means that learning media and IoT research in education are still challenging for researchers. Bearing in mind mushroom cultivators do not understand what actions must be considered when cultivating mushrooms, and oyster mushroom cultivation frequently fails due to uncontrolled Baglog environmental conditions. Therefore this study aims to develop an IoT-based control system for oyster mushroom cultivation as a student practical lesson media and its learning effects for students. The research method combines experimental, surveys, and observation procedures. The research succeeded in carrying out educational activities with results that satisfied students and enabled most students to build an IoT-based control system and cultivate oyster mushrooms. This study's findings reinforce previous researchers' opinion that IoT technology has replaced traditional methods. Furthermore, the study's conclusions remove the dark side of concerns about the continuation of oyster mushroom production by previous researchers.

Motivators and impediments to mushroom commercialisation in Ghana: Implication for policymakers, development partners and extension agents

Waste (organic waste) management is a major challenge for urban and peri-urban areas all over the world. This is because landfilling raises greenhouse gas emissions, whereas indiscriminate refuse dumping wastes valuable nutrients and energy that are still present in the refuse. Fungi, such as mushrooms, have the unique ability to decompose and transform obstinate organic substances into protein. The government, private sector, and foreign development partners in Ghana's Greater Accra region have invested in mushroom (oyster) production to boost commercialization for economic development. However, commercialization remains low, and significant income gains from mushroom commercialization have yet to be realised. Psychosocial factors are imperative for agricultural commercialization because they create a thriving environment and incentive for agricultural commercialization in general, and mushroom commercialization in specific. To determine the motivations and impediments to mushroom commercialization, we used a questionnaire to survey 153 oyster mushroom producers censused from the Ga East and the Adentan municipalities in the Greater Accra region. The data was analyzed using Principal Component Analysis (PCA), means and standard deviations. Our results showed three [3] motivators: social awareness, economic value, and market incentives, and three [3] impediments: institutional and personal weakness, market uncertainty, and value chain challenges. The major motivators to mushroom commercialization are social awareness (M = 3.94) and economic value (M = 3.93) whereas the major impediments comprised market uncertainty (M = 3.59) and institutional and personal weaknesses (M = 3.29). We recommend that policy effort to create enabling institutional environment and social awareness of mushroom coupled with development partners' and extension agents' effort to train farmers on mushroom production management are key to enhancing commercial mushroom production in Ghana.NB: M=Mean

Assessing the impact of drum drying on the nutritional properties of pineapple pomace-fortified crispy mushroom sheets

The processing of ‘Phulae’ pineapple fruit for juice generates a significant by-product called pineapple pomace (PAP) that has attracted interest from the functional snack industry. Pineapple pomace (PAP) is rich source of dietary fiber and antioxidants, which make it suitable for incorporating into mushroom products that are rich in high protein content. To investigate the impact of drum drying parameters on the physicochemical properties of PAP, response surface methodology (RSM) was employed for optimization of processing parameters such as steaming temperature (130 to 170°C) and rotation speed (1 to 3 rpm). The aim was to determine the optimal conditions for achieving the highest yield of diphenylpicrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and soluble dietary fiber (SDF), which are important indicators of antioxidant activity and dietary fiber content. These optimal conditions would be used in the production of crispy Pleurotus sajor-caju (PS-PAP) and Lentinus squarrosulus (LS-PAP) sheets both of which were supplemented with PAP. The response of PS-PAP and LS-PAP to the independent variables (steaming temperature and rotation speed) was adequately described by a second-order polynomial equation. The equations demonstrated a high degree of fit with respect to DPPH (R2 = 0.9693 for PS-PAP sheet and R2 = 0.9966 for LS-PAP sheet), FRAP (R2 = 0.9908 for PS-PAP sheet and R2 = 0.9877 for LS-PAP sheet), and SDF (R2 = 0.9689 for PS-PAP sheet and R2 = 0.9598 for LS-PAP sheet). Moreover, the experimental values of the dependent variables closely matched the predicted values, indicating the reliability of the generated models. It was evident that both steaming temperature and rotation speed significantly influenced DPPH, FRAP, and SDF contents and the optimized conditions could be employed for the production of functional crispy mushroom sheets. In conclusion, the study’s novelty lies in the optimization of PAP drum drying parameters for the production of functional crispy mushroom sheets. The research creates opportunities for sustainable and nutritious products, and future perspectives could include sensory evaluation, nutritional analysis, shelf-life studies, market potential and environmental impact assessment. Overall, this research contributes to the development of healthier and eco-friendly food options.

IOT-Based Cultural Movement And Monitoring Systems With Renewable Energy Utilities

The procedure of watering for and keeping track of the temperature and humidity levels in the room has a significant impact on the growth and productivity of oyster mushroom plants. It is often believed to be less effective and efficient because people in the Banyuwangi district perform the irrigation process conventionally with human aid. In order to construct digital businesses, artificial intelligence, cognitive technology, and (IoT) are being developed. People's daily lives are becoming more advanced and connected because to this transformation. This will encourage the creation of fresh innovations. Given this context, the idea to undertake research on the method of automatically and continuously monitoring watering (spraying) mushroom production using the Internet of Things (IoT) developed. In order to improve the effectiveness and productivity of mushroom cultivation, this instrument is designed with a temperature sensor (LM35) to monitor the humidity conditions of oyster mushroom plants. It is also fitted with a solar renewable energy system. In order to improve the effectiveness and productivity of mushroom cultivation, this instrument is designed with a temperature sensor (LM35) to monitor the humidity conditions of oyster mushroom plants. It is also fitted with a solar renewable energy system. The five steps of this study's execution were: a needs analysis; tool design; tool prototype; prototype testing; and conclusion. According to test results, the IoT-based control system for watering mushroom cultivation has an average error of 0.1% when measuring temperature and an average error of 2.66% when measuring humidity. This is almost perfect in terms of sensor readings, indicating that it can be used properly. While the success rate for the spray control system using the IoT system after five trials was 100%, the voltage, current, and power for solar panels were 17.60 V, 4.10 A, and 55.7 Watt at 14.00 during the day.

Impact of Marketing Tactics on the Performance of Oyster Mushroom Cultivation among Small-Scale Farmers: A Study in Mumias Division, Mumias Sub-County, Kenya

Mushrooms, as macro-fungi capable of thriving above and below ground, are a rich source of nutrients and can be successfully cultivated within well-ventilated structures using organic substrates. China is the global leader in Oyster mushroom production, accounting for 80% of the total output, with Africa contributing relatively little. In Kenya, two mushroom species are grown: Button and Oyster, with a combined annual production of 500 tons and an additional 150 tons imported. Button mushrooms dominate production at 95%, while Oyster mushrooms represent only 5% of the total output. Among farmers, the majority (80%) focus on cultivating Oyster mushrooms, while the remaining 20% prefer Button mushrooms. Despite the availability of suitable substrates and the preference of growers, the performance of Oyster mushroom cultivation has remained suboptimal. Consequently, the impact of marketing strategies on Oyster mushroom performance has remained uncertain. This study aimed to investigate the influence of marketing strategies employed by farmers. The research was grounded in Innovation theory and guided by a conceptual framework. A descriptive research design was adopted, with a study population of 300 individuals, and a random sample of 30 respondents was selected using cluster random sampling. Data were collected through questionnaires and interview guides and analyzed using SPSS. The results revealed that 56.7% of the farmers sold mushrooms in rural open markets, while 43.3% supplied their produce to hotels and restaurants. Furthermore, 53.3% of farmers engaged in personal selling, whereas 46.7% relied on vendors for distribution. In terms of sales, 76.7% marketed mushrooms through their respective groups, while 6.7% used retailers. Regarding packaging, 96.7% of farmers utilized polythene bags, with a small proportion (3.3%) opting for bottles. On pricing, 70% sold 50gm packages for Ksh 100, while the remaining 30% offered 1kg packages priced at Kshs 2000. A significant majority (83.3%) of farmers sold processed mushrooms, while 16.7% focused on fresh mushrooms. In conclusion, the study found that existing marketing strategies had a limited impact on the performance of Oyster mushroom cultivation. The study recommends intensive training, the development of incentive schemes, the construction of cold storage facilities, and the formation of mushroom cooperatives to enhance the industry's performance. The findings of this research have implications for policymakers, mushroom growers, scholars, and researchers in the field. Keywords: Mushroom, Oyster, production, marketing strategy

Energy audit and management of environmental GHG emissions based on multi-objective genetic algorithm and data envelopment analysis: An agriculture case

This study aimed to address the challenges of energy consumption and environmental emissions in the mushroom production sector through an energy audit analysis and life cycle assessment approach. The main objective of the study was to estimate energy and environmental indicators, optimize their outputs using multi-objective genetic algorithm and data envelopment analysis methods, and identify opportunities for energy savings in the mushroom production process. The energy flow analysis revealed that the total input energy for mushroom production was 1022537.82 MJ/m2, while the total output energy was only 11125.94 MJ/m2, resulting in an energy use efficiency rate of 0.01, indicating significant energy imbalance and inefficiency. Electrical energy consumption had the largest share of total consumed energy, approximately 80.6%. The life cycle assessment results showed that the mushroom production chain emits about 8.50 × 10+3 kg of CO2 GHG. The results of energy optimization demonstrate that between 6.5% and 25% reductions in energy utilization can be achieved during mushroom production. Among the input energies, compost had the largest quota in energy savings of almost 7% and 26% by data envelopment analysis and multi-objective genetic algorithm techniques, respectively. Thus, it is recommended to implement the multi-objective genetic algorithm technique to identify opportunities for energy savings and reduce environmental emissions in the mushroom production sector, which can lead to significant energy savings and contribute to environmental sustainability while reducing operating costs.

Enhancement of rural agriculture in Japan through industry-academia collaboration: a case of cloud ear mushroom production in Tottori Prefecture

Rural agriculture is a crucial component of social infrastructure owing to its functionalities including domestic food production, securing income sources, and cultural transmission, which are all essential for local communities. Densifying urban settlements including in Japan has resulted in population outflow from rural areas, undermining rural agriculture. Therefore, to prevent population decline in rural areas, it is effective to create innovative and attractive businesses through industry-academia collaboration. Although mushroom production can be a promising option as a model of sustainable, circular agriculture with low environmental impact, there are very few examples of collaboration. In Tottori Prefecture, Japan, among the major domestically cultivated mushrooms, attempts were made to produce cloud ear mushroom (Auricularia polytricha), which was heavily dependent on imports, through industry-academia collaboration. Along with the development of new cultivars suitable for the climate, research was conducted on optimal cultivation conditions, pest control, and post-harvest treatment. As a result, the Tottori Prefecture has achieved the highest production volume of cloud ear mushroom in Japan. This project not only supplies food but also contributes to securing an income source and social welfare because everyone can participate regardless of age or disability. In addition, because no special land or facilities are required for mushroom production, this project can be initiated at a low cost. The characteristics of this project, developed through cooperation between mushroom producers and academic institute, indicate that it is a useful model that contributes to community revitalization as well as mushroom production.

Commercial scale production of Yamabushitake mushroom (Hericium erinaceus (Bull.) Pers. 1797) using rubber and bamboo sawdust substrates in tropical regions

Yamabushitake (Hericium erinaceus) is one of the most sought out mushrooms that is widely used for both direct consumption and medicinal purposes. While its demand increases worldwide, cultivation of the mushroom is limited to temperate areas and its production in tropical regions has never been explored. The aim of this study was to test the utilization of rubber and bamboo sawdust, alone or as a substrate mixture, for industrial scale Yamabushitake mushroom production. Five substrate treatments with various ratios of the two sawdust were compared for their physicochemical properties in relation to mushroom productivity. The highest mushroom fresh and dry (113.22 and 23.25 g, respectively), biological efficiency (42.61%), and cap size (9.53 cm) were obtained from the substrates containing 100% rubber sawdust, with the mushroom yield decreasing proportional to the ratio of bamboo sawdust. The 100% rubber sawdust substrate provided a higher initial organic matter and carbon content together with C:N ratio at 63.2%, 36.7% and 65.48, respectively, whereas the 100% bamboo sawdust provided higher nitrogen content (1.03%), which was associated with lower mushroom yield but higher number of fruiting bodies. As in the 100% rubber sawdust substrate, a comparable mushroom yield and growth attributes were also obtained in the 3:1 rubber-bamboo sawdust mixture substrate. Principle component analysis of the measured variables indicated a strong influence of substrate C:N ratio before spawning and the change in substrate electrical conductivity and N content after cultivation to the variation in mushroom productivity among the treatments. The results demonstrate the applicability of rubber sawdust and its combination with up to 25% of bamboo sawdust for Yamabushitake mushroom cultivation and provide the basis for substrate optimization in the tropical Yamabushitake mushroom industry through a circular economy framework.

Structure and ecological function of the soil microbiome associated with ‘Sanghuang’ mushrooms suffering from fungal diseases

BackgroundThe most serious challenges in medicinal ‘Sanghuang’ mushroom production are the fungal diseases caused by various molds. Application of biological agents has been regarded as a potential crop disease management strategy. Here, the soil microbiome associated with ‘Sanghuang’ mushroom affected by fungal diseases grown under field cultivation (FC) and hanging cultivation (HC) was characterized using culture-dependent and culture-independent methods.ResultsA total of 12,525 operational taxonomic units (OTUs) and 168 pure cultures were obtained using high-throughput sequencing and a culture-dependent method, respectively. From high-throughput sequencing, we found that HC samples had more OTUs, higher α-diversity, and greater microbial community complexity than FC samples. Analysis of β-diversity divided the soil microbes into two groups according to cultivation mode. Basidiomycota (48.6%) and Ascomycota (46.5%) were the two dominant fungal phyla in FC samples, with the representative genera Trichoderma (56.3%), Coprinellus (29.4%) and Discosia (4.8%), while only the phylum Ascomycota (84.5%) was predominant in HC samples, with the representative genera Discosia (34.0%), Trichoderma (30.2%), Penicillium (14.9%), and Aspergillus (7.8%). Notably, Trichoderma was predominant in both the culture-independent and culture-dependent analyses, with Trichoderma sp. FZ0005 showing high host pathogenicity. Among the 87 culturable bacteria, 15 exhibited varying extents of antifungal activity against Trichoderma sp. FZ0005, with three strains of Bacillus spp. (HX0037, HX0016, and HX0039) showing outstanding antifungal capacity.ConclusionsOverall, our results suggest that Trichoderma is the major causal agent of ‘Sanghuang’ fungal diseases and that Bacillus strains may be used as biocontrol agents in ‘Sanghuang’ cultivation.

Use of oyster mushrooms (Pleurotus ostreatus) for increased circularity and valorization of rapeseed residues

In Europe, rapeseed is a common oilseed crop, resulting in the production of 20 million tons of rapeseed press cake yearly. This press cake can be further upcycled and a protein fraction can be extracted for food purposes, leaving de-proteinized fiber-rich residues. This study examined the use of these residues in the production of oyster mushrooms (Pleurotus ostreatus) and of the spent substrate as feed, since mushroom cultivation may improve the feed properties of substrate. In terms of mushroom production, the addition of rapeseed press residues was beneficial, giving significantly higher biological efficiency (BE = 93.1 ± 11.0%) compared with the control, sugar beet pulp substrate (70.0 ± 6.6%). This increase in productivity can most likely be explained by higher energy content in the substrate supplemented with lipid-rich rapeseed residues. Despite differences in BE between the substrates, high similarity was observed in lipid composition of the fruiting bodies (lipid profile dominated by linoleic acid (18:2), palmitic acid (16:0), and oleic acid (18:1)), and in protein and moisture content. After mushroom harvest, approximately 70% of the initial dry weight of both substrates remained as a possible feed source. Both substrates had significantly lower levels of carbohydrates and unchanged neutral detergent fiber content after mushroom harvest, and both gave lower in vitro digestibility, total gas production, and methane production. However, protein concentration differed between the substrates, with the highest concentration (15.8% of dry weight) found in spent substrate containing rapeseed press residues. The result of the present study suggests that the de-proteinized rapeseed press residue is a resource well-suited for use in the production of mushrooms and feed.

Sustainability assessment of waste and wastewater recovery for edible mushroom production through an integrated nexus. A case study in Lazio

With a global population of eight billion people, improving the sustainability and nutritional quality of diets has become critical. Mushrooms offer a promising solution because of their nutritional value and ability to be grown from agricultural residues, in line with the circular economy. This study, therefore, focuses on assessing the environmental compatibility of Agaricus bisporus mushroom production in Italy, the world's third largest per capita consumer, by using a Life Cycle Assessment (LCA) and an integrated Water-Energy-Nitrogen-Carbon-Food (WENCF) nexus analysis. The LCA results reveal that for a functional unit of 23,000 kg of the substrate, the production process emits 2.55 × 104 kg of CO2 eq. Sensitivity analysis shows that changing input quantities can reduce environmental impacts by about 5 %. In addition, one scenario evaluates the environmental effects of recycling resources by introducing water and ammonium sulfate from scratch instead of continuous recycling, along with water purification. The study shows that sustainable food production can mitigate resource depletion, climate-altering emissions, and intersectoral competition. Using agro residues for mushroom cultivation and optimizing resource management contribute to environmental sustainability. This approach could not only improve the resilience and efficiency of the food system but could also improve the sustainability of diets. In conclusion, this study highlights the importance of adopting sustainable and circular approaches in mushroom production to address global challenges related to food sustainability.

Production of oyster mushroom (Pleurotus ostreatus) from some waste lignocellulosic materials and FTIR characterization of structural changes

In this study, oyster (Pleurotus ostreatus) mushroom was cultivated from hazelnut branches (HB) (Corylus avellana L.), hazelnut husk (HH), wheat straw (WS), rice husk (RH) and spent coffee grounds (CG). Hazelnut branch waste was used for the first time in oyster mushroom cultivation. In the study, mushrooms were grown by preparing composts from 100 to 50% mixtures of each waste type. Yield, biological activity, spawn run time, total harvesting time and mushroom quality characteristics were determined from harvested mushroom caps. In addition, chemical analysis of lignocellulosic materials (extractive contents, holocellulose, α-cellulose, lignin and ash contents) were carried out as a result of mushroom production and their changes according to their initial amounts were examined. In addition, the changes in the structure of waste lignocellulosic materials were characterized by FTIR analysis. As a result of the study, 172 g/kg yield was found in wheat straw used as a control sample, while it was found as 255 g/kg in hazelnut branch pruning waste. The highest spawn run time (45 days) was determined in the compost prepared from the mixture of hazelnut husk and spent coffee ground wastes. This study showed that HB wastes can be used for the cultivation of oyster mushroom (P. ostreatus). After mushroom cultivation processes, holocelulose and α-cellulose content rates decreased while ash contents increased. FTIR spectroscopy indicated that significant changes occurred in the wavelengths regarding cellulose, hemicellulose and lignin components. Most significant changes occurred in 1735, 1625, 1510, 1322 and 1230 wavelengths.

Substrate level optimization for better yield of oyster mushroom (Pleurotus ostreatus) production, using different ratio of rice straw and sugarcane bagasse.

Mushroom cultivation has been identified as a cost-effective technique for converting lignocellulosic wastes. This study utilized a combination of two distinct agro-wastes as a substrate for better Pleurotus ostreatus cultivation. Oyster mushroom has been cultivated on substrates made up of rice straw and sugarcane bagasse with different ratios. This technique gives a significant difference between mycelium running, fruit body formation, yield, biological efficiency, and better-quality taste of Pleurotus ostreatus mushroom. A minimum of 19 days were required for 1st harvesting from bag number T4 where substrate ratio was used at 3:2. The maximum yield was found as T4 (886g/kg) in bag number on the dry substrate from the first flushing. According to proximate analyses, protein contents were increased in treatment bags compared with the control. Anyhow, the enrichment of L-glutamine content in the fruit body was found at 11.8mg/g from 1st flushing in T4 bag, among the other bags and the flavour was changed due to the substrate level composition. According to the study, 3:2 is an ideal substrate ratio for the development of oyster mushrooms cultivation. According to this ratio, it helps the farmer for minimum time to grow the mushroom fruit body and reduce the lignocellulosic waste materials from the environmental pollution along with increasing the flavour in the fruitbody compared with commonly produced mushroom substrate (T6). Therefore, more research should be conducted to assess the consequences of combining different substrates and decreasing the lignocellulosic biomass by converting a protein-rich edible product through the oyster mushroom.

A Study on the Impact of Different Cooling Methods on the Indoor Environment of Greenhouses Used for Lentinula Edodes during Summer

The shitake mushroom (lentinula edodes) industry in the Gobi Desert region of southern Xinjiang has experienced rapid development and has reached a certain scale. To clarify the laws governing different cooling methods in greenhouses and identify suitable cooling methods for mushroom production in the Gobi Desert region, this study focused on monitoring the environmental changes in greenhouses using three different cooling methods: natural ventilation cooling, water-sprinkling roof cooling, and a fan and pad cooling system. The results showed that when combined with external shading (shade netting), natural ventilation cooling, fan and pad cooling, and water-sprinkling roof cooling, respectively, reduced the air temperature by 8.6 °C, 14.0 °C, and 15.2 °C. They also increased the relative humidity by 15.3%, 43.3%, and 51.2%, resulting in cooling efficiencies of 28.5%, 56.3%, and 68.1%, respectively. The water-sprinkling roof cooling system demonstrated the best cooling effect and temperature uniformity and had higher economic benefits. Therefore, the use of the external sprinkler cooling method in double-skeleton greenhouses is suitable for summer lentinula edodes production in the Gobi Desert region of southern Xinjiang.

Analysis of the activity of oxidative enzymes by multivariate regression in the presence of Mg<sup>2+</sup> oyster mushroom mycelium

Studies have been conducted to optimize the process of deep cultivation of the Oyster mushroom mycelium. The process of obtaining mycelium as a seed for cultivation of fruiting bodies of mushrooms has been improved. The effect of different concentrations of magnesium carbonate (Magnesium carbonates) on the growth characteristics of mycelium of the fungus Pleurotus ostreatus during deep cultivation has been studied. The dependence of enzyme activity on the concentration of metal in the nutrient medium of germinating mycelium of oyster mushrooms has been revealed. The method for determining the activity of catalase by spectrophotometric method has been adapted for the studied objects. For the first time the data on the activity of mycelium catalase and superoxide dismutase enzymes in the presence of magnesium carbonate additive have been obtained. It has been found that the application of magnesium carbonate in low concentrations has a positive effect on the growth of mycelial biomass of the fungus Pleurotus ostreatus, since with increasing concentration (Mg2+) a decrease in biomass growth rate and catalase activity has been observed, presumably due to the participation of magnesium in creating a certain ionic concentration at which catalase inactivation begins. The possibility of applying the method of multivariate regression in the form of the principal components analysis (PCA) has been studied. The redox state of Pleurotus ostreatus culture at the level of enzyme components of the antioxidant defense system during submerged cultivation of basidomycetes has been analyzed, which showed how the obtained variables with different measurement units are interconnected. The account graphs also clearly indicate the dependence of mycelial growth on the concentration of the additive used. The introduction of the cultivation conditions proposed in this work in the practice of mushroom production potentially contributes to a more successful resistance of macromycetes to biotic and abiotic stress. The results of the research are relevant to the development of the fundamentals of the science of fungi.

Development of Interspecific Hybrids of Pleurotus sajor-caju and P. flabellatus for Better Yield

Existence of variability in morphological traits and growth rate of mycelium of homokaryotic single basidiospores can be exploited for the development of interspecific hybrids of mushroom. To explore this, interspecific hybrids of P. flabellatus, P. sajor-caju having earliness in production, better nutritional qualities and higher yield as compared to their parent strains tried at Uttar Banga Krishi Viswavidyalaya. Eighteen and six monosporus culture of P. flabellatus, P. sajor-caju, respectively were isolated by spore print or serial dilution or hyphal tip fragmentation techniques. Twenty interspecific hybrids were developed from different cross combinations of parents P. flabellatus and P. sajor-caju. The hybrids were grown on malt extract agar media. Highest growth rate shown by the hybrids in media were selected to study qualitative and quantitative response during cultivation. In cultivation spawn running and pin head formation was faster in PF × PSC5 and PF × PSC7. Comparing all the parameters, growth of PF × PSC6 and PF × PSC8 were found to be more efficient. Nitrogen and protein content was good enough in PF × PSC4, PF × PSC7, PF × PSC5 and PF × PSC10. Regarding all the quantitative parameters of the hybrids, biological efficiency and yield of 1st and 2nd harvest of PF × PSC6 and PF × PSC8, PF × PSC5, PF × PSC10 and PF × PSC3 were better than the rest hybrid combinations. In interspecific hybrids of P. flabellatus and P. sajor-caju, the highest yield and biological efficiency was found in PF × PSC6 combination and may be selected for better mushroom production.

Profit efficiency of mushroom cultivation in Antalya, Türkiye

Mushroom is an important fresh vegetable for the Turkish consumer market. However, mushroom production can only be carried out in a few places due to its specific climatic and geological requirements. The amount of mushroom produced in Türkiye was 55455 tonnes in 2020, 33518 tonnes of which (60%) was cultivated in Korkuteli town of Antalya/Türkiye. The main purpose of this research was to estimate the level of profit efficiency and determine factors affecting inefficiency of mushroom cultivation in Korkuteli/Antalya. Accordingly, 60 producers were interviewed in Korkuteli in 2020. Respecting effective exchange rate of 28th October 2020 ($ 1= 8.21 TL) the average per unit profit of producers was calculated as $ 24.98 and average profit inefficiency as 44%. The inefficiency score was estimated against socio-economic items relevant to individual farms or farmers with stochastic profit frontier approach. Gender, education and satisfaction levels of the producer and duration of harvest and registry to the Farmer Registration System (CKS) appeared as factors reducing profit inefficiency. However, age of the farmer, garden use of waste compost and mushroom sales through intermediaries were detected as inefficiency rising factors. Due to the findings, supporting female producers, providing applied training and courses, developing approaches to raise the satisfaction level of producers and supporting CKS registry were proposed. In addition, it was concluded that establishment of a waste compost centre and reopening the producer union, that was shut down earlier, might reduce profit inefficiency.

The use of rice husk in the substrate composition increases Pleurotus ostreatus mushroom production and quality

Rice husk is a waste generated in large quantities in various countries, although its reuse is limited due to low nutritional quality and high silica content. Therefore, this study sought to evaluate using raw or carbonized rice husks to partially substitute eucalyptus sawdust in substrates to produce the edible mushroom Pleurotus ostreatus. The substrates were formulated with proportions of 0 to 100% of eucalyptus sawdust and raw or carbonized rice husks. P. ostreatus was grown for 90 days on the substrates to evaluate mycelial growth, fresh mass production, biological efficiency, and protein and fat content. The organoleptic quality of the mushrooms produced was evaluated by sensory analysis. The substrates’ moisture, pH, and C and N contents were evaluated before and after cultivation. The substrates with 25 and 50% of raw or carbonized rice husk in a mixture with sawdust provided nitrogen and water more adequately to the fungus, improving the fresh mass production, the protein content of mushrooms, and biological efficiency (75–83%) compared to the reference substrate (100% eucalyptus sawdust), without altering the sensory quality. Given the environmental issues caused by carbonization, using raw rice husk in a mixture of up to 50% eucalyptus sawdust is recommended for P. ostreatus production.

Molecular authentication of mushroom products: First survey on the Italian market

Molecular authentication of mushroom products: First survey on the Italian market