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Novel chia (Salvia Hispanica L.) residue-based substrate formulations for oyster mushroom (Pleurotus ostreatus) cultivation

Summary

Researchers discovered that leftover plant material from chia seed production can be used to grow oyster mushrooms with excellent nutritional value. When chia residues were combined with rice straw in the right proportions, they produced mushrooms with higher protein content, more beneficial compounds, and better yields than traditional growing methods. This finding helps solve two problems at once: it creates a valuable use for chia farming waste while producing highly nutritious mushrooms for human consumption.

Background

Chia and mushrooms represent valuable natural resources with beneficial attributes as functional food ingredients. Large-scale chia production generates substantial lignocellulosic residues that could be utilized as substrates for mushroom cultivation, offering a sustainable waste management strategy while producing nutritious food.

Objective

To evaluate chia residues (variety Misr 1) as a substrate component for oyster mushroom cultivation by developing ten substrate formulations using different percentages of chia residue, rice straw, and corn stalks. The study assessed effects on mycelial growth, mushroom yield, morphological features, and nutritional quality of fruiting bodies.

Results

Substrates containing 86% rice straw or 64% chia residue with 22% rice straw achieved complete mycelial colonization within 23 days. SF8 (64% CR and 22% RS) demonstrated the highest biological efficiency (43.27%), protein content (29.75%), and enhanced bioactive compound profiles. Formulations with balanced ratios of chia residues and rice straw showed superior nutritional quality and yield compared to conventional single-substrate controls.

Conclusion

Chia residues can effectively replace or supplement conventional substrates for oyster mushroom cultivation while improving nutritional and functional properties of fruiting bodies. The optimal formulation (SF8) combining chia residues with rice straw offers a sustainable approach to valorizing agricultural byproducts while producing high-quality mushrooms with enhanced bioactive compound content.
  • Published in:World Journal of Microbiology and Biotechnology,
  • Study Type:Experimental Research,
  • Source: PMID: 41240259
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