Production of oyster mushroom (Pleurotus ostreatus) and tracking the lignin degrading enzymes on different agro-industrial residues

Document Type : Original Article


1 Microbiology Research. Department., Soils, Water and Environment Research Institute (SWERI)., Agriculture Research Center (ARC), Giza, Egypt

2 Central Laboratory for Environmental Quality Monitoring ( CLEQM), National Water Research Center (NWRC), El-Qnater, Qalubiya.


Oyster mushroom is a promising source of single cell protein because it can consume a wide range of lignocellulosic materials without pre-composting due to its unique oxidative enzyme system. In the current work different agro-industrial residues (Orange peel, Olive mile waste, moringa leaves, Caraway straw, corn cobs, Rice straw, Sugar cane bagasse, Jojoba ) were evaluated for their potential to support the growth of oyster mushroom (Pleurotus ostreatus) mycelium in submerged static cultures and the fungal oxidative enzymes (Laccase and Peroxidase) were tracked at the end of incubation time. The most potent treatments were used individually or in combinations in the production of oyster fruiting bodies in solid state process. A number of parameters indicating the efficiency of cultivation process were assayed including (Days of completion of spawn running 100%, Days of pinheads formation, Days of fruiting bodies formation, Harvesting time/days, Yield of mushrooms on first and second flush(g), biological efficiencies % and Production rate/day. The highest dry weight in the submerged fermentation experiment was recorded by sugar cane bagasse followed by rice straw then olive mill waste. Laccase activity recorded its highest values in case of rice straw 55.12 Uml-1 while the highest peroxidase activity was recorded for sugar can bagasse 35 Uml-1. The best combination between agro-industrial residues was (50%Rice straw+50% Orange peel) where it gave the highest total yield (866 g) with a yield % 86.58 and biological efficiencies % of 144.87.