FRUITING YIELD OF SOME PLEUROTUS STRAINS

Oyster mushrooms are highly popular and farmed extensively given their culinary and therapeutic properties alongside their development versatility on a broad assortment of substrate materials. Many biologically active compounds produced by this macromycetes have been found to be important in forestall and therapy of some medical conditions. Structural polysaccharides like glucans, phenolic compounds, tocopherols, triterpenes are noteworthy biocompounds produced by these mushrooms that have numerous health benefits acting as immunomodulator, antitumoral, antioxidant, hypocholesterolemic, antiviral and antibacterial factors. The current study attempted to explore the production yields of some Pleurotus spp. strains in relation to various technological methods and different nutritive supports that consisted of several industrial left overs. Two granular spawn variations were obtained from solid (SISS) and liquid (LISS) inoculum, while the third thechnological spawn was constituted by liquid spawn (LS) derived from liquid inoculum. Vegetal resources including winery pomace, brewery spent grains, corn cobs, coffee grinds and fruits scraps have been examined.