Enhancing the yield, fruiting body traits, and nutritional properties of five major edible fungi through the exploitation of ginger straw substrate
Edible fungi, as nutritious foods in healthy diets, have gained popularity among consumers. The expansion of the edible fungi cultivation scale led to a shortage of cultivation substrate, making the development and utilization of new substrates a research hotspot. Ginger straw, the main byproduct in...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2025-05-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1583716/full |
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| author | Yan Zhang Yihui Wang Yuting Li Panmeng Wang Li Wang Zhuang Li |
| author_facet | Yan Zhang Yihui Wang Yuting Li Panmeng Wang Li Wang Zhuang Li |
| author_sort | Yan Zhang |
| collection | DOAJ |
| description | Edible fungi, as nutritious foods in healthy diets, have gained popularity among consumers. The expansion of the edible fungi cultivation scale led to a shortage of cultivation substrate, making the development and utilization of new substrates a research hotspot. Ginger straw, the main byproduct in the ginger planting process, boasts a huge yield. In this study, ginger straw substrate (GSS) was assessed for the first time for cultivating five major edible fungi. The results indicated a significant improvement in biological efficiency (BE) with GSS, increased by 1.22–64.81%. In terms of nutritional properties, the GSS not only significantly increased the crude protein content (0.36~10.6%) and reduced sugar content (0.01~1%), crude fiber content (0.14~3.87%), and mineral level (The maximum increases were 217.02 mg/kg for calcium, 4.74 mg/kg for magnesium, and 44.08 mg/kg for iron) but also positively affected the total antioxidant capacity and composition of flavor-contributing amino acids. These results provide a scientific basis for cultivating edible fungi with ginger straw and offer a new way for edible fungi substrate selection. |
| format | Article |
| id | doaj-art-b35816d4dd3f467bbc6ac972b8b5ef60 |
| institution | DOAJ |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-b35816d4dd3f467bbc6ac972b8b5ef602025-08-20T03:10:11ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-05-011210.3389/fnut.2025.15837161583716Enhancing the yield, fruiting body traits, and nutritional properties of five major edible fungi through the exploitation of ginger straw substrateYan ZhangYihui WangYuting LiPanmeng WangLi WangZhuang LiEdible fungi, as nutritious foods in healthy diets, have gained popularity among consumers. The expansion of the edible fungi cultivation scale led to a shortage of cultivation substrate, making the development and utilization of new substrates a research hotspot. Ginger straw, the main byproduct in the ginger planting process, boasts a huge yield. In this study, ginger straw substrate (GSS) was assessed for the first time for cultivating five major edible fungi. The results indicated a significant improvement in biological efficiency (BE) with GSS, increased by 1.22–64.81%. In terms of nutritional properties, the GSS not only significantly increased the crude protein content (0.36~10.6%) and reduced sugar content (0.01~1%), crude fiber content (0.14~3.87%), and mineral level (The maximum increases were 217.02 mg/kg for calcium, 4.74 mg/kg for magnesium, and 44.08 mg/kg for iron) but also positively affected the total antioxidant capacity and composition of flavor-contributing amino acids. These results provide a scientific basis for cultivating edible fungi with ginger straw and offer a new way for edible fungi substrate selection.https://www.frontiersin.org/articles/10.3389/fnut.2025.1583716/fullginger strawedible fungiyieldfruiting body traitsnutritional properties |
| spellingShingle | Yan Zhang Yihui Wang Yuting Li Panmeng Wang Li Wang Zhuang Li Enhancing the yield, fruiting body traits, and nutritional properties of five major edible fungi through the exploitation of ginger straw substrate Frontiers in Nutrition ginger straw edible fungi yield fruiting body traits nutritional properties |
| title | Enhancing the yield, fruiting body traits, and nutritional properties of five major edible fungi through the exploitation of ginger straw substrate |
| title_full | Enhancing the yield, fruiting body traits, and nutritional properties of five major edible fungi through the exploitation of ginger straw substrate |
| title_fullStr | Enhancing the yield, fruiting body traits, and nutritional properties of five major edible fungi through the exploitation of ginger straw substrate |
| title_full_unstemmed | Enhancing the yield, fruiting body traits, and nutritional properties of five major edible fungi through the exploitation of ginger straw substrate |
| title_short | Enhancing the yield, fruiting body traits, and nutritional properties of five major edible fungi through the exploitation of ginger straw substrate |
| title_sort | enhancing the yield fruiting body traits and nutritional properties of five major edible fungi through the exploitation of ginger straw substrate |
| topic | ginger straw edible fungi yield fruiting body traits nutritional properties |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1583716/full |
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