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Cultivation of Different Oyster Mushroom (Pleurotus Species) on Coffee Waste and Determination of Their Relative Biological Efficiency and Pectinase Enzyme Production, Ethiopia

Summary

This research demonstrates how coffee processing waste can be recycled into valuable mushroom production instead of becoming environmental pollution. The study found that treating coffee waste through composting makes it an excellent growing medium for edible oyster mushrooms, particularly for species like P. ostreatus and P. sapidus. This has important implications for both waste management and food production. Impacts on everyday life: • Provides a sustainable solution for coffee waste management in coffee-producing regions • Creates opportunity for local mushroom production and income generation • Offers an environmentally friendly way to produce nutritious food • Reduces pollution from coffee processing waste • Demonstrates practical application of circular economy principles in agriculture

Background

Oyster mushrooms are among the most commonly cultivated mushrooms industrially, occupying 3rd place globally. Their popularity has increased due to ease of cultivation, high yield potential, and high medicinal and nutritional value. They can be cultivated on various agricultural and industrial waste products, helping prevent environmental pollution from these materials. Coffee waste, which is abundant in tropical regions, contains anti-nutritional factors but can potentially be utilized as a mushroom growth substrate.

Objective

To evaluate the feasibility of using coffee waste (husk and parchment) as a substrate for cultivating different oyster mushroom species and determine their relative biological efficiency and pectinase enzyme production. The study aimed to optimize coffee waste as a substrate for mushroom cultivation while reducing environmental pollution from coffee processing waste.

Results

P. ostreatus showed the shortest colonization time (14-15 days) and highest biological efficiency (61.92% on composted coffee husk), followed by P. sapidus. Composted substrates produced higher yields than non-composted ones. Coffee husk was more efficient than coffee parchment, producing 6-10% more biological efficiency. All species produced at least four flushes on coffee husk and three on parchment. P. sapidus showed the highest pectolytic activity, followed by P. ostreatus.

Conclusion

Composted coffee waste proved to be a better substrate than non-composted waste for mushroom cultivation. P. ostreatus and P. sapidus showed the best performance in terms of yield and biological efficiency. The study demonstrated the feasibility of using coffee processing waste as a viable substrate for commercial mushroom production while promoting environmental sustainability.
  • Published in:International Journal of Microbiology,
  • Study Type:Experimental Research,
  • Source: 10.1155/2022/5219939
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