Pasteurization of agricultural substrates for edible mushroom production

Armando Antonio Macias González, Lourdes Mariana Crespo Zafra, Albert Bordons, Boris Rodríguez-Porrata

Pasteurization of agricultural substrates for edible mushroom production

Číslo: 1/2022/2023
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.55251/jmbfs.5729

Klíčová slova: Pleurotus, pasteurization, edible mushroom, substrates, scalding

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Anotace: Pleurotus ostreatus (oyster mushrooms) are the second edible mushroom produced worldwide. They have great nutritional value, their production is sustainable and uses a variety of cheap lignocellulosic substrates, including agricultural and industrial wastes. This article aims to discuss the various methods of substrates disinfection for growing Pleurotus ostreatus, which is one of the most critical step in mushroom cultivation. The main characteristics of thermal pasteurization and other disinfection methods such as microwave and ultraviolet radiation have been compared and discussed.

In terms of the production of Pleurotus, the most common substrate disinfection methods have been compared with particular emphasis on the yield and the biological efficiency. The ratio time/Temperature in thermal pasteurization has also been focused because of its major influence on the degradation of substrate nutrients and the equipment used for pasteurization has also been described.

The main conclusion of this review is that thermal pasteurization is the best option for disinfection as it eliminates the major competitive microorganisms from the substrates, retain major nutrients, and allows some beneficial microorganisms to survive. Among several pasteurization methods, scalding at 80ºC for short times less than 30 min seems the best option, and substrate processing tunnels seems to be the most suitable equipment.