Cultivation of the Dible Mushroom Lentinula edodes (Shiitake) in Pasteurized Wheat Straw – Alternative Use of Georthermal Energy in Mexico

Abstract

Five edible Lentinula edodes strains were evaluated. The mushrooms were cultivated on a wheat straw substrate that was previously pasteurized by immersion in water heated by residual geothermal vapor, which was also used to warm incubation and production rooms. Finely chopped wheat straw (Triticum aestivum L.) was pasteurized and then spawned with supplemented spawn capable of supplying nutrients and enriching the substrate, with the expectation of yield improvement. The samples were incubated for 60 days before the production started and thus, the mushrooms produced had pileus diameters ranging from 5 to 20 cm. The yields fluctuated from 6.2 to 13.9 % (fresh weight of mushrooms/fresh weight of substrate). Biological efficiency ranged from 24.8 to 55.6 % (fresh weight of mushrooms/dry weight of substrate), while the production rate reached varied from 0.19 to 0.55 % (biological efficiency/production time starting from inoculation). The cultivation system evaluated here offers the possibility of lowering production costs by cultivating the mushroom on easily obtainable substrate and shortening the culture cycle. The efficiency of this use of geothermal energy and supplemented spawn for shiitake mushroom cultivation on non‐sterilized substrates was proven.

Genome Sequence of the Edible Cultivated Mushroom Lentinula edodes (Shiitake) Reveals Insights into Lignocellulose Degradation

“…edodes cultivation, and L . edodes seems to have fairly good biological efficiency and higher degradation ability to lignin and hemicellulose than cellulose, but the yield and quality are not as high as those of sawdust [ 43 , 44 ]. Although sawdust has been required in the cultivation of L .…”

The Effect of Different Agricultural Wastes on Aroma Composition of Shiitake (Lentinula edodes (Berk.) Pegler) Mushroom

“…Different agricultural wastes have been investigated in studies on shiitake mushroom cultivation, such as hazelnut husk-wheat straw-wheat branbeech sawdust (Özçelik and Pekşen, 2006), hazelnut huskwheat straw-beech wood chip-wheat bran mixtures (Özçelik and Pekşen, 2007), wheat straw-corn cobs-oak wood sawdust mixtures (Philippoussis et al, 2007), cocoa huskcotton waste-oak sawdust-wheat bran mixtures (Escobar et al, 2007), wheat straw-coir pith-poplar sawdust-teak sawdust-sal sawdust (Puri et al, 2011), eucalyptus sawdustrice bran-wheat bran-soybean bran (Casaril et al, 2011), oak sawdust-almond bark-poplar-walnut shell-linter-residue of textile fibers-olive waste-residue of guar-corn residueresidue of sunflower seed-residue of cotton-residue of grape mixture (Sözbir, 2014) and chickpea straw-corn stalk-alfalfa hay-sunflower head residue (Atila, 2019). In addition to all these, it was reported the use of wheat straw (Delpech and Olivier, 1991;Mata and Savoie, 1998;Savoie et al, 2000;Mata and Gaitán-Hernández, 2004;Philippoussis et al, 2007;Sharma et al, 2013;Gaitán-Hernández et al, 2014), paddy straw (Puri, 2012), coffee residues (Mata and Gaitán-Hernández, 1994;Fan and Soccol, 2005), sunflower seeds hulls (Curvetto et al, 2004), vineyard pruning waste (Gaitán-Hernández et al, 2006), corn cobs (Philippoussis et al, 2007), sugar cane bagasse (Salmones et al, 1999), sawdust (Fan and Soccol, 2005;Royse and Sánchezi, 2007;Martínez-Guerrero et al, 2012) in a review study carried out on shiitake mushroom by Mata and Savoie (2018). Composition of these different agricultural wastes can affect taste and aroma of the mushrooms produced, as well as their quality and yield.…”

Research on Purchasing Behavior of Understory Edible Mushroom Based on SOR Model

“…At the beginning of this century, Anna Lawrence innovatively proposed that training and service institutions related to under-forest economy should be established in forest areas to develop tertiary industry [5] . Mats and Gaitan-Hernandez took Mexican edible mushroom as the research object and analyzed the sustainability of Mexican edible mushroom industry from the perspective of cultivation technology [6] .…”