TITLE:
Fruiting Body Production and Aroma Profile Analysis of Agrocybe aegerita Cultivated on Different Substrates
AUTHORS:
Vanessa Kleofas, Laura Sommer, Marco A. Fraatz, Holger Zorn, Martin Rühl
KEYWORDS:
Agrocybe aegerita, Aroma Profile, Mushroom Production, GC/MS/MS/O
JOURNAL NAME:
Natural Resources,
Vol.5 No.6,
April
30,
2014
ABSTRACT:
The industrial cultivated basidiomycete Agrocybe aegerita, also known as “Pioppino” in Italy or “Samthaube” in Germany, is a high quality mushroom with a delicious aroma. Cultivation of A. aegerita on wheat straw supplemented with different residues of the food industry showed the highest yields in fruiting body production with a biological efficiency of 36% when black tea pomace was added. The addition of other substrates resulted in biological efficiencies of 23% to 33%. Besides the mushroom yields, the number and size of fruiting bodies harvested on the different substrates were determined. A comparison of the aroma profiles of A. aegerita grown on wheat straw and on wheat straw supplemented with black tea by means of GC/MS/MS/O is presented.