Determination of the effects of wastes generated from tea and coffee consumption on the yield and bioactive content of Hypsizygus ulmarius mushroom
Project no. 32461 · Status: Kapanmış · 2024
Summary
<p>In this study, it is planned to investigate the possibilities of using tea and coffee wastes with high phenolic content in the cultivation of <em>Hypsizygus ulmarius</em> mushroom, which has high nutritional value, medicinal properties, is easier to produce than many other mushroom species, and is widely cultivated worldwide. In the study, wheat straw will be used as the main material in the preparation of the cultivation substrate, and tea and coffee wastes will be added to the substrate as additives at rates of 10%, 20%, and 30%. The control substrate will be prepared using only wheat straw.</p><p>The effects of the prepared cultivation substrates on mycelial growth, yield and biological efficiency (BE) of <em>H. ulmarius</em> mushroom, as well as on cap phenolic content, phenolic profile, antioxidant activity, and fatty acid and amino acid compositions will be determined. In addition, samples will be taken from the cultivation substrates before and after production to determine the changes in macro- and microelement contents during this process, and FTIR analysis will be performed on these samples to reveal the degradation processes of the cultivation substrates.</p><p>The cultivation trials will be carried out in bags containing 1 kg of cultivation substrate, prepared by inoculating spawn at a rate of 5% of the substrate weight, and in climate-controlled growing rooms. The experiments will be arranged in a completely randomized design with 10 replications. There is no information in the literature regarding the use of tea and coffee wastes in the cultivation of <em>H. ulmarius</em> mushroom. With the proposed study, (1) whether the use of these wastes in the cultivation of <em>H. ulmarius</em> mushroom is suitable, and (2) in the case of using coffee and tea wastes as supplement materials in the cultivation substrate of <em>H. ulmarius</em>, the effect of the phenolic content present in these wastes on the bioactive content of <em>H. ulmarius</em> caps will be revealed for the first time. In addition, by eliminating tea and coffee wastes through their use in mushroom cultivation, a contribution will be made to the establishment of a sustainable production system in terms of environmental health.</p>