Development of the non-grain spawn for edible mushroom (Pleurotus ostreatus): D-optimal mixture design approach
Abstract
Objective: The objective of this study was to develop a non-grain spawn formulation for Pleurotus ostreatus with the D-optimal mixture design approach. The developed spawn was compared with the traditionally used grain spawn in terms of spawn running time and biological efficiency.
Material and Methods: Non-grain spawn was produced in 25 different formulations using wheat bran, poplar sawdust, perlite, CaCO3, CaSO4 components. In addition, oat spawn containing 1% CaSO4 and 0.5% CaCO3 from cereals was used as the control group. Spawn running times and the biological efficiencies of the samples were determined.
Results: The optimum mixing ratios for wheat bran, poplar sawdust, perlite, CaCO3, and CaSO4 used in the formulation of non-grain spawn production were determined as 11.44%, 28.87%, 50.74%, 5.89%, and 3.07%, respectively. The spawn running time of the improved non-grain spawn produced according to the above formulation was shortened by 20.16% as compared to the grain-derived spawn. This shows that the non-grain as one of the two different spawn production methods is technologically superior.
Conclusion: In the leading countries in mushroom production, new technologies and formulations are being developed day by day to shorten the spawn running time and increase biological efficiency and mushroom yield. It is thought that this study will contribute to the development of spawn technology, which is an essential input in mushroom cultivation.
Keywords
D-optimal mixture design , Non-grain spawn , Novel spawn , Pleurotus ostreatus
References
- Akaike, H., 1978. On the likelihood of a time series model. Journal of the Royal Statistical Society: Series D (The Statistician), 27 (3-4): 217-235.
- Atila, F., 2019. The use of phenolic-rich agricultural wastes for Hericium erinaceus and Lentinula edodes cultivation and its effect on yield performance. Ege Üniversitesi Ziraat Fakültesi Dergisi, 56 (4): 417-425.
- Azarbad, H., M. Mazaheri Tehrani & H. Rashidi, 2019. Optimization of gluten-free bread formulation using sorghum, rice, and millet flour by D-optimal mixture design approach. Journal of Agricultural Science and Technology, 21 (1): 101-115.
- Bellettini, M.B., F.A. Fiorda, H.A. Maieves, G.L. Teixeira, S. Ávila, P.S. Hornung, A.M. Júnior & R.H. Ribani, 2019. Factors affecting mushroom Pleurotus spp. Saudi Journal of Biological Sciences, 26 (4): 633-646.
- Beltran-Garcia, M.J., M. Estarron-Espinosa & T. Ogura, 1997. Volatile compounds secreted by the oyster mushroom (Pleurotus ostreatus) and their antibacterial activities. Journal of Agricultural and Food Chemistry, 45 (10): 4049-4052.
- Beluhan, S. & A. Ranogajec, 2011. Chemical composition and non-volatile components of Croatian wild edible mushrooms. Food Chemistry, 124 (3): 1076-1082.
- Bonatti, M., P. Karnopp, H. Soares & S. Furlan, 2004. Evaluation of Pleurotus ostreatus and Pleurotus sajor-caju nutritional characteristics when cultivated in different lignocellulosic wastes. Food Chemistry, 88 (3): 425-428.
- Colak, M., 2004. Temperature profiles of Agaricus bisporus in composting stages and effects of different composts formulas and casing materials on yield. African Journal of Biotechnology, 3 (9): 456-462.
- Curvetto, N.R., D. Figlas, R. Devalis & S. Delmastro, 2002. Growth and productivity of different Pleurotus ostreatus strains on sunflower seed hulls supplemented with N–NH4+ and/or Mn (II). Bioresource Technology, 84 (2): 171-176.
- de Carvalho, C.S.M., C. Sales-Campos & M.C.N. de Andrade, 2010. Mushrooms of the Pleurotus genus: a review of cultivation techniques. Interciencia, 35 (3): 177-182.