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Beeswax waste improves the mycelial growth, fruiting body yield, and quality of oyster mushrooms (Pleurotus ostreatus)

Summary

Researchers found that adding beeswax waste to the growing substrate for oyster mushrooms significantly improves their yield and nutritional quality. At optimal levels (5%), mushrooms grown with beeswax waste produced 4% more yield and had 28% more protein than those grown with traditional wheat bran. This discovery offers an environmentally friendly solution for disposing of beeswax waste from beekeeping while producing healthier, more nutritious mushrooms.

Background

Heilongjiang Province produces over 2,000 tons of beeswax waste (BW) annually, which is typically discarded or burned, creating environmental concerns. Pleurotus ostreatus mushrooms are widely cultivated for food and medicine, with wheat bran commonly used as a nitrogen source in cultivation substrates. This study explores the feasibility of substituting wheat bran with BW as a sustainable alternative nitrogen source.

Objective

The study aimed to evaluate the effects of adding beeswax waste at different proportions (0%, 3%, 5%, 7%, and 9%) to the cultivation substrate on mycelial growth, fruiting body yield, biological efficiency, and nutritional composition of oyster mushrooms.

Results

The 5% BW treatment yielded the highest total weight (1,478.96 ± 9.61 g/bag) and biological efficiency (92.43 ± 0.60%), exceeding control by 4.14%. This treatment also produced the highest crude protein content (23.47 ± 0.18 g/100g), 28.18% higher than control. The 9% BW treatment resulted in the highest crude polysaccharide content (10.33 ± 0.76 g/100g), 2.42-fold higher than control.

Conclusion

Beeswax waste serves as an effective nitrogen source for oyster mushroom cultivation, with 5% BW supplementation providing optimal yield and nutritional quality improvements. BW represents a promising, cost-effective, and sustainable additive for mushroom substrate that addresses waste disposal concerns while enhancing mushroom quality and yield.
  • Published in:PeerJ,
  • Study Type:Experimental Study,
  • Source: 10.7717/peerj.18726
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