Abstract
Mushrooms are considered as future vegetables as they have remarkable nutritional and medicinal properties and thus, their demand has been increasing day by day. Nowadays, mushrooms are among popular foods because of their low calorie, carbohydrates, fat and sodium content. Additionally, they are known to enhance the immune system and act as cholesterol lowering agents. Besides that, among edible mushrooms, Agaricus bisporus, Auricularia spp., Flammulina velutipes, Pleurotus spp., Lentinula edodes and Volvariella volvacea are widely cultivated around the world. Amongst these, substrate preparation for Pleurotus spp. and Lentinus spp. is relatively less gruelling, as lignocellulosic raw materials on which they are grown are abundant in nature. Cultivating these edible mushrooms through solid-state fermentation is one such eco-friendly method, which adds value to the process by utilizing agro-wastes. Therefore, various agricultural by-products have been used, as substrates for the cultivation of Pleurotus and Lentinus mushrooms. Hence, utilization of different types of lignocellulosic biomass, which are not explored yet for instance, distillation wastes of aromatic plants left after extraction of essential oils, might be a new method of mushroom cultivation and may also increase their already established medicinal and nutritional properties. Therefore, the present review focuses on medicinal and nutritional profiles of Pleurotus and Lentinus mushrooms, and is the first one of its kind to summarise the advantages of distillation waste of aromatic plants as a source of raw material for the cultivation of edible mushrooms.
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Sharma, N., Ganjoo, A., Gairola, S. et al. Two commercially important culinary mushrooms; Pleurotus spp. and Lentinus spp. and their cultivation potential on lignocellulosic waste from aromatic plants. Vegetos 36, 52–61 (2023). https://doi.org/10.1007/s42535-022-00430-2
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DOI: https://doi.org/10.1007/s42535-022-00430-2