Growing Agaricus bisporus as a Contribution to Sustainable Agricultural Development

Savoie, Jean‐Michel; Mata, Gerardo

doi:10.1016/b978-0-12-802794-3.00005-9

Cited by 8 publications

(5 citation statements)

References 62 publications

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“…The industrial production of mushrooms in Russia is dynamically developing, which is supported by the state's interest in the development of this sub-sector, high demand of the population for mushroom products, possibility of its year-round production [3][4][5]. The studies showed that the availability of compost raw materials, the use of intensive technologies aimed at reducing the substrate growing time and the removal of fruit bodies are the main reserves of growth in mushroom production [6,7].…”

Section: Introductionmentioning

confidence: 99%

Effect of the type and method of additives on the productivity of mushrooms grown in industrial conditions

Alexandrova

Lazareva

2021

BIO Web Conf.

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The paper summarizes and analyzes the results of practical studies on the cultivation of Agaricus bisporus champignon mushrooms on a synthetic substrate with the introduction of organic additives into it – food and processing wastes: brewing waste, soybean and sunflower meal semolina. A yield analysis was carried out; indicators characterizing the quality of Agaricus bisporus mushrooms were studied; dependence of yield and quality of mushrooms on flush was demonstrated. It was noted that the preparation time of the substrate affects the number of flushes, respectively, and, correspondingly, on the yield of mushrooms: when growing mushrooms on a synthetic substrate prepared in the spring-summer period, two flushes are noted and, as a result, a higher yield is noted compared to mushrooms grown on a substrate prepared in the autumn-winter period. The study of the quality of fruit bodies showed that the use of additives increased the content of protein, fiber, fat and ash elements (potassium, phosphorus, calcium, sodium and magnesium). The results showed that the brewing waste is the best organic additive, which contributes not only to the growth of yield, but also to the improvement of the quality of cultured mushrooms. The study demonstrated that the quality of mushrooms obtained in the first flush exceeds the qualitative indicators of mushrooms grown in the second flush. The authors concluded that it is advisable to use organic waste (brewing waste, sunflower meal) as a substrate element when growing mushrooms in industrial conditions.

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Section: Introductionmentioning

confidence: 99%

Effect of the type and method of additives on the productivity of mushrooms grown in industrial conditions

Alexandrova

Lazareva

2021

BIO Web Conf.

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“…In addition, the food industry processing agricultural raw materials discharges waste containing organic (free) matter into the environment [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Assessment of yield and quality of double-spore champignon mushrooms

2020

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The article presents the results of experimental data characterizing the yield and quality of double-spore champignon mushrooms obtained by their cultivation on the substrate with the use of organic additives of plant and animal origin - waste of food and processing industries: sunflower husks, meat and buckwheat meal and coarse grains. The yield of mushrooms is estimated by periods of substrate preparation (winter and summer) and fruit-bearing waves. Higher yield of mushrooms of mushrooms of double-spore champignon was obtained on the substrate prepared in summer for two waves of fruiting. Assessment of the quality of mushrooms involved studying the content of protein, fiber, fat and ash elements (potassium, phosphorus, calcium, sodium and magnesium). The results show that sunflower husk and meat and bone meal are the best organic additives that not only increase the yield of mushrooms, but also their quality. The study shows that the quality of mushrooms obtained in the second wave is significantly higher than the quality of mushrooms obtained in the previous wave. Positive is the fact that the use of organic waste in industrial mushroom production contributes to the efficient management of, as a rule, little used by-products of food and processing industries.

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“…Mushrooms are cultivated on organic waste mainly composed of lignocellulosic biomass leading to an agro-wastes valorisation. Moreover, recent research on the technology of substrate making and cultivation has opened new possibilities for the production of this mushroom considering: i) high yield of conversion of raw ingredients to edible product; ii) limited use of pesticides for controlling pests and pathogens; iii) decreasing the consumption of energy by cultivating strains adapted to various climatic conditions; and iv) greater access to technological innovations (Savoie and Mata, 2016). Controlling all the parameters of the cultivation room such as temperature, relative humidity, and carbon dioxide levels is essential for the correct colonization of the compost by the mushroom's hyphae.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of energy requirements of an industrial scale plant for the cultivation of white button mushroom (<em>Agaricus bisporus</em>)

Beghi

Giovenzana

Tugnolo

et al. 2020

J Agricult Engineer

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The white button mushroom (Agaricus bisporus) industry is paying attention to innovation for a more sustainable production and it is getting sophisticated to reach high grade of energetic efficiency coupled with high quality product. For mushroom cultivation the environmental conditions must be controlled therefore in some phases the heat needs to be provided and in other ones it needs to be removed. The objective of this study was to investigate the current growing methodology used at an industrial mushroom farm site for a quantification of energy consumption. Mushroom growing parameters such as temperature and relative humidity were monitored during the production process placing sensors for a continuous data recording of these parameters in different and crucial positions throughout the entire production cycle. Heat is massively produced by the compost/mycelium system and the goal was to quantify the amount of energy needed to remove it through a cooling system and a forced air system that pulls cold air in the cultivation room and picks up the warmer and more humid air. Often, the heat produced by the cultivation room is not enough to reach the optimal growth conditions. In this case the application of an air heating system is necessary. The study was focused on evaluating the energy exchanges during a 41-day period corresponding to a growth cycle of three flushes to quantify the energy requirements of the conditioning system. A total energy of 5483 kWh/cycle was quantified for a mushroom production of 25,000 kg, corresponding to a specific energy requirement of 0.22 kWh/kg, 0.18 for cooling and 0.04 for heating. Results showed that the electric power consumption represents a crucial cost for the mushroom production, therefore an optimization of the energy requirements of the production plant is desirable and it can lead to relevant economic savings. A scenario considering a more efficient air conditioning system was proposed for a more sustainable mushroom production.

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Growing Agaricus bisporus as a Contribution to Sustainable Agricultural Development

Cited by 8 publications

References 62 publications

Effect of the type and method of additives on the productivity of mushrooms grown in industrial conditions

Effect of the type and method of additives on the productivity of mushrooms grown in industrial conditions

Assessment of yield and quality of double-spore champignon mushrooms

Evaluation of energy requirements of an industrial scale plant for the cultivation of white button mushroom (<em>Agaricus bisporus</em>)

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