The Influence of Complex Additives on the Synthesis of Aroma Substances by Gray Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Agaricomycetes) during the Substrate Cultivation.

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Citation abstract

Aroma substances of mushrooms not only determine the qualitative characteristics of Basidiomycetes fruit bodies, but also exhibit medicinal properties. The chemical composition of the substrate for mushroom cultivation affects not only the growth processes and yield, but also is capable of causing the synthesis of secondary metabolites by mycelium and fruit bodies, such as volatiles, which exhibit a spectrum of biological activity. The purpose of the study was to determine the productivity and aroma profile of Pleurotus ostreatus (Jacq.: Fr.) P. Kumm. (strains IBK-549, IBK-551, IBK-1535) cultivated on sunflower husk and barley straw supplemented with corn husk, wheat bran, rye malt, and soy flour. The sensory profile analysis of mushroom aroma indicated a significant influence of studied additives on the synthesis of volatile flavor compounds. In particular, an increase in the intensity of mushroom, herbaceous, floral, and sweet notes of aroma was recorded in some variants of the experiment. The study has significant practical value for mushroom cultivation, because the use of such complex additives as soy flour, corn husk, wheat bran, and rye malt contributes not only to higher yields, but also affects the quality of the resulting fruit bodies, their biological activity, and medicinal properties.