Nutritional, Mineral, Taste, and Metabolic Profiles of Agaricus bisporus Cultivated on Corn Stover Substrate: A High-Quality Alternative to Wheat Straw

This study systematically evaluated substrate-dependent variations in yield, nutritional composition, mineral profiles, taste-active compounds, electronic tongue profile, and metabolome of A. bisporus cultivated on corn stover-based substrates (CM1, CM2, CM3) and wheat straw-based substrate (WM4). Corn stover-based substrates supported the cultivation of A. bisporus, yielding 20.56–25.63 kg/m2, comparable to WM4 (24.23 kg/m2). Biological efficiency of the corn stover treatments ranged from 80.32% to 88.58%; CM1 and CM2 were comparable to WM4 (91.35%), whereas CM3 showed a significantly lower biological efficiency than WM4 (p < 0.05). Crude protein and mineral elements (Cu, Fe, Zn) were substantially higher in mushrooms from corn stover-based substrates, whereas crude polysaccharide content was greater in WM4. Taste profile analysis revealed that corn stover-based substrates elevated umami and sweet amino acids alongside 5′-GMP and 5′-UMP, leading to enhanced equivalent umami concentration (EUC) and umami perception by the electronic tongue, while WM4 supported higher 5′-AMP accumulation. Non-targeted metabolomics analysis (CM3 vs. WM4) identified 3997 metabolic features. KEGG pathway enrichment analysis revealed that these substrate-dependent metabolic alterations were primarily driven by pathways such as the biosynthesis of amino acids, nucleotide metabolism, and 2-oxocarboxylic acid metabolism, underlying the metabolic adaptation of A. bisporus. These findings provide new insights into the compositional characteristics and quality formation of A. bisporus cultivated on corn stover-based substrates.