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Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom ( Pleurotus ostreatus ): A Review

Author

Listed:
  • Ana Doroški

    (Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia)

  • Anita Klaus

    (Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia)

  • Anet Režek Jambrak

    (Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia)

  • Ilija Djekic

    (Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia)

Abstract

Pleurotus ostreatus ( P. ostreatus ) is considered a high-quality food, rich in proteins and bioactive compounds important for maintaining human health. Lately, a commonly used substrate for oyster mushroom cultivation—wheat straw, is more often replaced by alternative cellulose substrates originated from the agricultural and food industry. Utilization of wastes for mushroom cultivation has its added value: sustainable food waste management, production of high-quality food from low quality waste, as well as solving environmental, economic and global issues. This overview covered three categories of food waste: food-processing wastes, agro-cereal wastes and nut–fruit wastes, the most used for the cultivation P. ostreatus in the period of 2017–2022. Analyzed studies mostly covered the productivity and chemical characterization of the substrate before and after the cultivation process, as well as the morphological characteristics of the fruiting bodies cultivated on a specific substrate. Chemical analyses of mushrooms cultivated on food waste are not adequately covered, which gives room for additional research, considering the influence of substrate type and chemical quality on the fruiting bodies chemical composition.

Suggested Citation

  • Ana Doroški & Anita Klaus & Anet Režek Jambrak & Ilija Djekic, 2022. "Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom ( Pleurotus ostreatus ): A Review," Sustainability, MDPI, vol. 14(19), pages 1-12, September.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:19:p:12509-:d:930720
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    References listed on IDEAS

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    1. Hassan El-Ramady & Neama Abdalla & Zakaria Fawzy & Khandsuren Badgar & Xhensila Llanaj & Gréta Törős & Peter Hajdú & Yahya Eid & József Prokisch, 2022. "Green Biotechnology of Oyster Mushroom ( Pleurotus ostreatus L.): A Sustainable Strategy for Myco-Remediation and Bio-Fermentation," Sustainability, MDPI, vol. 14(6), pages 1-21, March.
    2. R. Naraian & R. K. Sahu & S. Kumar & S. K. Garg & C. S. Singh & R. S. Kanaujia, 2009. "Influence of different nitrogen rich supplements during cultivation of Pleurotus florida on corn cob substrate," Environment Systems and Decisions, Springer, vol. 29(1), pages 1-7, March.
    3. Morzina Akter & Riyadh F. Halawani & Fahed A. Aloufi & Md. Abu Taleb & Sharmin Akter & Shreef Mahmood, 2022. "Utilization of Agro-Industrial Wastes for the Production of Quality Oyster Mushrooms," Sustainability, MDPI, vol. 14(2), pages 1-10, January.
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    1. Marinela Nutrizio & Josipa Dukić & Iva Sabljak & Aleksandra Samardžija & Vedran Biondić Fučkar & Ilija Djekić & Anet Režek Jambrak, 2024. "Upcycling of Food By-Products and Waste: Nonthermal Green Extractions and Life Cycle Assessment Approach," Sustainability, MDPI, vol. 16(21), pages 1-27, October.

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