Zhang Yan, Wang Yihui, Li Yuting, Wang Panmeng, Wang Li, Li Zhuang
Shandong Provincial Key Laboratory of Agricultural Microbiology, College of Plant Protection, Taian, China.
Front Nutr. 2025 May 16;12:1583716. doi: 10.3389/fnut.2025.1583716. eCollection 2025.
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 (0.3610.6%) and reduced sugar content (0.011%), 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.
食用菌作为健康饮食中的营养食品，在消费者中越来越受欢迎。食用菌栽培规模的扩大导致栽培基质短缺，使得新型基质的开发和利用成为研究热点。姜秸秆是生姜种植过程中的主要副产品，产量巨大。本研究首次评估了姜秸秆基质（GSS）用于栽培五种主要食用菌的效果。结果表明，使用GSS可显著提高生物学效率（BE），提高了1.22%至64.81%。在营养特性方面，GSS不仅显著提高了粗蛋白含量（0.36%至10.6%）、还原糖含量（0.01%至1%）、粗纤维含量（0.14%至3.87%）和矿物质水平（钙的最大增幅为217.02mg/kg，镁为4.74mg/kg，铁为44.08mg/kg），还对总抗氧化能力和呈味氨基酸组成产生了积极影响。这些结果为利用姜秸秆栽培食用菌提供了科学依据，并为食用菌基质选择提供了新途径。
