Substrate effects on the growth, yield, and nutritional composition of edible mushrooms.

Abstract

Edible mushrooms are a valuable source of protein, dietary fiber, vitamins, essential elements, and bioactive compounds with significant nutraceutical benefits for human health. Their popularity has grown in recent years due to their gluten-free nature and essential amino acid profile, making them appealing to vegetarians, vegans, and individuals with celiac disease. The nutritional composition and biological efficiency of mushrooms depend on the species and production system, particularly the substrate used and cultivation conditions. This review explores how different substrates, particularly those containing agribusiness by-products, affect mushrooms' productivity, nutritional, and element content from the Agaricus, Lentinula, and Pleurotus genera. It underscores the importance of these mushrooms in the human diet and highlights how using agro-industrial wastes as substrates offers a sustainable cultivation method. This approach supports a circular bioeconomy, providing an ecologically and economically viable solution while aiding in waste recovery and minimizing environmental impacts associated with improper disposal of agro-industrial wastes.