Development of edible mushroom culture medium using the micro-algae Chlorella pyrenoidosa extract residue

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  • HIRANO Shinya
    Tanaka Memorial Laboratory, Nikken Sohonsha Corporation:Department of Health and Nutrition, Takasaki University of Health and Welfare
  • SUMI Ryo
    Tanaka Memorial Laboratory, Nikken Sohonsha Corporation
  • MORI Nobuo
    Tanaka Memorial Laboratory, Nikken Sohonsha Corporation
  • AYABE Sonoko
    Department of Health and Nutrition, Takasaki University of Health and Welfare
  • EGUCHI Fumio
    Department of Health and Nutrition, Takasaki University of Health and Welfare

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  • クロレラ抽出残渣を利用した食用キノコ培養基の開発

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Abstract

Micro-algae of Chlorella species are useful as a functional food. During the manufacturing process, a large quantity of nutrient-rich industrial waste, Chlorella extract residue (CER), is discharged. Here, the use of CER was investigated as a nutrient source in the production of edible mushrooms. Four edible mushrooms were cultivated in media containing CER; the culture media consisted of 5:1 to 5:3 ratios of Japanese cedar sawdust: CER. The 5:1 CER media resulted in superior mycelial growth compared to the other media. Furthermore, the 5:1 CER media showed trends towards increased fruiting body yield and reduced cultivation duration compared to the control media. Compared to the control media, the appearance of the mushrooms was almost identical, and the composition of the general components and minerals in the fruiting bodies were similar. However, the 5:1 media produced fruiting bodies with significantly higher vitamin and amino acid composition than that of the control media. Thus, the use of CER in mushroom culture may contribute to the utilization of industrial food waste, as well as serve to enhance the nutritional value of their fruiting bodies.

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