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Influence of the chemical content of sawdust on the levels of important macronutrients and ash composition in Pearl oyster mushroom (Pleurotus ostreatus)

Summary

This research shows that oyster mushrooms grown on different types of sawdust develop different nutritional profiles. By choosing sawdust with specific pH levels (slightly acidic to slightly basic) and hemicellulose content, mushroom farmers can grow mushrooms with higher protein, minerals, or fiber depending on consumer dietary preferences. The study helps growers make informed choices about substrate selection to optimize the nutritional value of their mushroom crops.

Background

The Pearl Oyster Mushroom (Pleurotus ostreatus) is the second most extensively grown edible mushroom worldwide, valued for its macro- and micronutrient contents. The chemical composition of substrates such as sawdust significantly impacts mushroom nutritional profiles. However, direct effects of sawdust chemical components on mushroom macronutrients and minerals have received limited research attention.

Objective

This study assessed how the chemical composition of sawdust (C-N ratio, pH, lignin, hemicellulose, and cellulose) influences the macronutrient and ash content of pearl oyster mushrooms. The findings aim to help mushroom growers select specific sawdust to produce mushrooms with desired dietary profiles.

Results

Cellulose was the largest sawdust component (47.82%), followed by lignin (33.29%). Mushroom yields ranged from 490.1 to 540.9 g with average carbohydrate content of 56.28% and crude protein of 18.36%. pH significantly influenced crude protein, carbohydrate, fat, and ash content (p<0.05), while hemicellulose significantly affected ash, fat, and crude fiber content.

Conclusion

Sawdust pH was the primary factor influencing mushroom macronutrients and ash. Low pH sawdust (slightly acidic to slightly basic) produced higher protein and ash content. High hemicellulose substrates yielded mushrooms with low fat and high crude fiber content, enabling growers to optimize mushroom nutritional profiles based on substrate selection.
  • Published in:PLoS One,
  • Study Type:Experimental Study,
  • Source: PMID: 37384658, DOI: 10.1371/journal.pone.0287532
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