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Mechanism of Enzyme Activity Regulation and Strain-Specific Response of Lentinula edodes Cultivation Adaptability Under Peach Wood Substrate

Summary

This study shows that shiitake mushrooms can be successfully grown on peach wood waste from orchards, which reduces costs and helps the environment. While high amounts of peach wood initially slow mushroom growth, the mushrooms adapt through natural enzyme changes that boost final yields. The resulting mushrooms have better nutrition and remain safe to eat, making this an excellent way to use agricultural waste sustainably.

Background

Peach wood is an abundant agricultural waste from China’s peach orchards. Traditional Lentinula edodes cultivation relies on broadleaf tree chips, which are now limited due to forest conservation policies. Using peach wood as a substrate could reduce production costs while supporting sustainable agricultural practices.

Objective

To evaluate the cultivation adaptability of four L. edodes strains (F2, 0912, N5, and 215) under different peach wood substrate proportions (0-80%) and elucidate the physiological mechanisms of enzyme regulation and strain-specific responses affecting yield and quality.

Results

High peach wood proportions (≥60%) inhibited laccase activity and delayed mycelial growth, but elevated CMCase and xylanase activities compensated by enhancing carbon supply and primordia differentiation. F2 and N5 showed yield increases of 6.7% and 18% respectively at optimal peach wood concentrations, with improved nutritional profiles including increased crude protein, lipid, and polysaccharide content. Safety analysis showed no pesticide residues in fruiting bodies and all heavy metals remained below national standards.

Conclusion

Peach wood substrate at 20-40% substitution ratio optimally enhances L. edodes yield and quality through strain-specific enzymatic mechanisms while maintaining food safety. This approach provides sustainable resource utilization of agricultural waste, reduces production costs, and supports ecological balance in the mushroom industry.
  • Published in:Journal of Fungi,
  • Study Type:Experimental Study,
  • Source: 10.3390/jof11090684; PMC12470810; 41003231
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