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Tea waste: an effective and economic substrate for oyster mushroom cultivation
Author(s) -
Yang Doudou,
Liang Jin,
Wang Yunsheng,
Sun Feng,
Tao Hong,
Xu Qiang,
Zhang Liang,
Zhang Zhengzhu,
Ho ChiTang,
Wan Xiaochun
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7140
Subject(s) - mushroom , oyster , nutrient , mycelium , substrate (aquarium) , pulp and paper industry , waste management , chemistry , edible mushroom , food science , microbiology and biotechnology , horticulture , biology , ecology , organic chemistry , engineering
Abstract BACKGROUND Tea waste is the residue that remains after tea leaves have been extracted by hot water to obtain water‐soluble components. The waste contains a re‐usable energy substrate and nutrients which may pollute the environment if they are not dealt with appropriately. Other agricultural wastes have been widely studied as substrates for cultivating mushrooms. In the present study, we cultivated oyster mushroom using tea waste as substrate. To study the feasibility of re‐using it, tea waste was added to the substrate at different ratios in different experimental groups. Three mushroom strains (39, 71 and YOU ) were compared and evaluated. Mycelia growth rate, yield, biological efficiency and growth duration were measured. RESULTS Substrates with different tea waste ratios showed different growth and yield performance. The substrate containing 40–60% of tea waste resulted in the highest yield. CONCLUSION Tea waste could be used as an effective and economic substrate for oyster mushroom cultivation. This study also provided a useful way of dealing with massive amounts of tea waste. © 2015 Society of Chemical Industry