Background and aim: Wine is one of the alcoholic beverages consumed all over the world and whose demand is constantly increasing. Wineries around the world produce large quantities of by-products, including pruning cuttings, marc and rasps, that contain phenolics, flavonoids, tannins, and antioxidants. The aim of this work was to use these wastes as a substrate for the cultivation of mushrooms belonging to the genus Pleurotus, to improve their medicinal properties. Material and method: For this survey were used Pleurotus. ostreatus (Jacq.) P. Kumm. and Pleurotus eryngii var. eryngii (DC.) Quél. mushrooms strains. The experimental trials were cultivated on 4 different substrates: marc, rasps and pruning cuttings, each in a ratio of 1:1 (dw) with wheat straw, a mix of previous described component (1:1:1:1 ratio) while the control trials was grown on wheat straw. To assess the impact of each substrate on mushroom cultivation performance, the following parameters were evaluated: earliness, fructification, mushroom yield, average mushroom weight and biological efficiency. Mineral contents (Na, Ca, Fe, Zn, K, Mg, Cu, Mn and Al) were determined by Atomic Absorption Spectrometer. The evaluation of bioactive compounds and biological activities are actually in progress. Results: Interesting cultivation performances were showed by all trials, especially substrates with marc and pruning cuttings that showed earliness and fructification better than control. All trials showed higher calcium and zinc content than control with the highest value in the mushrooms grown on rasps. Analysis of bioactive compounds content (phenolics, flavonoids, tannins, and beta-glucans) and biological activities (antioxidant and antimicrobial) are in progress. Conclusion: The use of waste from the wine supply chain for mushroom cultivation represents an excellent opportunity from the point of view of environmental sustainability, partly due to the encouraging results obtained from the preliminary analysis.
Improvement of the biological properties of medicinal mushrooms through cultivation on winery by-products
Balenzano, GMembro del Collaboration Group
;Gargano, MLMembro del Collaboration Group
;Ruta, CMembro del Collaboration Group
;Ferraro, VMembro del Collaboration Group
;Cirlincione, F
Membro del Collaboration Group
2024-01-01
Abstract
Background and aim: Wine is one of the alcoholic beverages consumed all over the world and whose demand is constantly increasing. Wineries around the world produce large quantities of by-products, including pruning cuttings, marc and rasps, that contain phenolics, flavonoids, tannins, and antioxidants. The aim of this work was to use these wastes as a substrate for the cultivation of mushrooms belonging to the genus Pleurotus, to improve their medicinal properties. Material and method: For this survey were used Pleurotus. ostreatus (Jacq.) P. Kumm. and Pleurotus eryngii var. eryngii (DC.) Quél. mushrooms strains. The experimental trials were cultivated on 4 different substrates: marc, rasps and pruning cuttings, each in a ratio of 1:1 (dw) with wheat straw, a mix of previous described component (1:1:1:1 ratio) while the control trials was grown on wheat straw. To assess the impact of each substrate on mushroom cultivation performance, the following parameters were evaluated: earliness, fructification, mushroom yield, average mushroom weight and biological efficiency. Mineral contents (Na, Ca, Fe, Zn, K, Mg, Cu, Mn and Al) were determined by Atomic Absorption Spectrometer. The evaluation of bioactive compounds and biological activities are actually in progress. Results: Interesting cultivation performances were showed by all trials, especially substrates with marc and pruning cuttings that showed earliness and fructification better than control. All trials showed higher calcium and zinc content than control with the highest value in the mushrooms grown on rasps. Analysis of bioactive compounds content (phenolics, flavonoids, tannins, and beta-glucans) and biological activities (antioxidant and antimicrobial) are in progress. Conclusion: The use of waste from the wine supply chain for mushroom cultivation represents an excellent opportunity from the point of view of environmental sustainability, partly due to the encouraging results obtained from the preliminary analysis.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
