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Enhancing the Nutritional Value and Antioxidant Activity of Auricularia polytricha Through Efficient Utilization of Agricultural Waste

Summary

Researchers successfully grew Auricularia polytricha mushrooms using agricultural waste like cotton, coix seed, and wheat straw instead of expensive wood chips. The mushrooms grown this way not only matured 16 days faster but also contained significantly more nutrients including proteins, minerals, and beneficial compounds with antioxidant properties. This approach provides an affordable, environmentally friendly solution while producing healthier mushrooms.

Background

Auricularia polytricha is a nutritious edible wood-rotting mushroom widely cultivated in China, but faces significant challenges due to limited availability of wood chips for cultivation. Agricultural waste represents a sustainable alternative substrate, with global annual production of approximately 6 billion tons offering potential for mushroom cultivation.

Objective

This study explores the use of 12 types of agricultural waste as alternative growth substrates for A. polytricha, evaluating their effects on physiological and biochemical characteristics of mycelia and fruiting bodies, and assessing impacts on nutritional composition and antioxidant capacity.

Results

Cotton straw, coix seed straw, and wheat straw demonstrated superior mycelial growth rates (2.39-2.62 mm/day). Optimized formulations reduced cultivation cycle by 16 days and increased crude protein 2.6-fold, total sugars 2.2-fold, iron 4-fold, and zinc 7-fold compared to control. DPPH radical scavenging capacity enhanced by up to 36.06%.

Conclusion

Agricultural waste substrates significantly enhance A. polytricha cultivation efficiency, nutritional value, and antioxidant properties while providing an environmentally sustainable and cost-effective alternative to traditional wood-based substrates. This approach supports waste valorization and represents a viable “Straw for Wood” cultivation strategy.
  • Published in:International Journal of Food Science,
  • Study Type:Experimental Study,
  • Source: PMID: 41378177, DOI: 10.1155/ijfo/7257263
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