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<p>The sustainable valorization of secondary materials for the cultivation of oyster mushrooms presents significant potential for improving yields and the nutritional quality of the mushrooms. This study investigated the impact of various substrates on oyster mushroom growth, life cycle, yield, and nutritional composition, exploring the sustainable valorization of secondary materials. Tested substrates included cardboard (Cr), sawdust (SD), and combinations with coffee grounds (CG). Results showed that Cr yielded mushrooms with the shortest life cycle (37.33 days) and a near-neutral pH (6.62). The 70SD30CG substrate (70% sawdust, 30% coffee grounds) produced the highest yield (137.5 g), water content (85.6%), and sweetness (sugar: 0.26 μg/g DM). Mushrooms grown on SD had the highest sodium concentration (1650 ppm). A mix of equal parts of all three substrates (M3S) resulted in mushrooms rich in dry matter (27.33%), ash (3.51%), potassium (307 ppm), calcium (20 ppm), and sugars (0.26 μg/g DM). The 50CGSD substrate (50% sawdust, 50% coffee grounds) promoted higher protein (1.38 mg/L), polyphenol (0.046 mg EAG/g), and flavonoid (0.024 mg QE/g) content. These findings emphasize the significance of substrate selection and mixing for optimizing the production and nutritional value of oyster mushrooms. While edible mushroom farming contributes to the circular economy by utilizing and recycling organic waste, adherence to specific conditions and protocols is crucial for ensuring food safety when using waste materials.</p>

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Waste-based substrates for edible mushroom production: a sustainable approach to food and waste management

  • 期刊论文

  • 发表日期：

    2025年5月20日

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  • Aya Ben Mansour,
  • Nawal Ababsa,
  • Cherifa Berkani

摘要

The sustainable valorization of secondary materials for the cultivation of oyster mushrooms presents significant potential for improving yields and the nutritional quality of the mushrooms. This study investigated the impact of various substrates on oyster mushroom growth, life cycle, yield, and nutritional composition, exploring the sustainable valorization of secondary materials. Tested substrates included cardboard (Cr), sawdust (SD), and combinations with coffee grounds (CG). Results showed that Cr yielded mushrooms with the shortest life cycle (37.33 days) and a near-neutral pH (6.62). The 70SD30CG substrate (70% sawdust, 30% coffee grounds) produced the highest yield (137.5 g), water content (85.6%), and sweetness (sugar: 0.26 μg/g DM). Mushrooms grown on SD had the highest sodium concentration (1650 ppm). A mix of equal parts of all three substrates (M3S) resulted in mushrooms rich in dry matter (27.33%), ash (3.51%), potassium (307 ppm), calcium (20 ppm), and sugars (0.26 μg/g DM). The 50CGSD substrate (50% sawdust, 50% coffee grounds) promoted higher protein (1.38 mg/L), polyphenol (0.046 mg EAG/g), and flavonoid (0.024 mg QE/g) content. These findings emphasize the significance of substrate selection and mixing for optimizing the production and nutritional value of oyster mushrooms. While edible mushroom farming contributes to the circular economy by utilizing and recycling organic waste, adherence to specific conditions and protocols is crucial for ensuring food safety when using waste materials.