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Comprehensive review on oyster mushroom species (Agaricomycetes): Morphology, nutrition, cultivation and future aspects

Summary

Oyster mushrooms are increasingly popular edible fungi that can be grown on agricultural waste materials like rice and wheat straw. These nutritious mushrooms are rich in protein, vitamins, and minerals while containing compounds with health benefits including antioxidant and anti-inflammatory properties. Their cultivation offers an environmentally friendly solution to waste management while producing highly nutritious food that could help address global food security challenges.

Background

Oyster mushrooms are widely cultivated globally and rank as the second-largest cultivated mushroom type worldwide. They possess unique abilities to degrade lignocellulosic materials, making them valuable for organic waste decomposition. Agricultural wastes contain chemical compositions conducive to mushroom cultivation, offering a sustainable approach to waste reduction.

Objective

This comprehensive review examines oyster mushroom species with focus on morphology, nutritional composition, cultivation techniques, and future aspects. The review synthesizes literature from 2001 to 2023 on important oyster mushroom species including the novel species Hypsizygus ulmarius, covering more than 22 commonly grown oyster mushroom species worldwide.

Results

Potato dextrose agar (PDA) and malt extract agar (MEA) were identified as optimal growth media for most Pleurotus species. Optimal temperature for mycelial growth was found to be 25°C with pH ranging from 6.0-8.0. Spawning rates of 5-10 percent yielded highest biological efficiency. Various agricultural wastes including rice straw, wheat straw, and palm leaves supported successful cultivation with biological efficiency up to 153.95 percent.

Conclusion

Oyster mushrooms represent a sustainable and economically feasible method for transforming agricultural waste into nutritious food. Optimal cultivation conditions have been identified for major species. Oyster mushroom cultivation can significantly contribute to global food security and waste management while providing nutritionally enriched functional foods.
  • Published in:Heliyon,
  • Study Type:Review,
  • Source: 10.1016/j.heliyon.2024.e26539, PMID: 38434383
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