BIOTECHNOLOGY FOR CONTROLLED CULTIVATION OF EDIBLE MUSHROOMS THROUGH SUBMERGED FERMENTATION OF FRUIT WASTES

Published in AgroLife Scientific Journal, Vol. II, Number 1
Written by Violeta PETRE, Marian PETRE

As a result of our recent scientific studies, the biotechnological controlled cultivation of edible mushrooms was tested through the submerged fermentation of different fruit wastes from organic horticulture that provided a fast growth as well as high biomass productivity of investigated strains in comparison with the sample. The research works were carried out by using the pure cultures of two edible mushroom species, namely Lentinulaedodes (Shiitake) and Pleurotusostreatus (Oyster Mushroom), which are well known as biological sources of proteins, carbohydrates and mineral elements with beneficial effects on human nutrition and health. All culture media used in experiments were prepared from different sorts of organic fruit wastes such as juice and pulps, resulted from the industrial processing of apples, pears and plums. The submerged fermentation was carried out inside the culture vessel of an automatic laboratory-scale bioreactor, all main cultivation parameters being set up at the following values: temperature, 23- 23.5°C; agitation speed, 90-100 rev. min-1; pH level, 5.5-6.7 units; dissolved oxygen tension within the range of 50- 70%. During the cultivating cycles through submerged fermentation, lasting between 120-140 h, the mushroom biomass developed inside the culture media as fresh mycelia pellets. All registered results of these experiments were used to set up a laboratory-scale biotechnology for producing mycelia biomass of edible mushrooms in order to be used as raw biomass of natural fertilizer producing.

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PETRE V., PETRE M. 2013, BIOTECHNOLOGY FOR CONTROLLED CULTIVATION OF EDIBLE MUSHROOMS THROUGH SUBMERGED FERMENTATION OF FRUIT WASTES. AgroLife Scientific Journal, Vol. II, Number 1, ISSN 2285-5718, 117-120.


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