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- Title
BIOTECHNOLOGY OF WINERY AND VINE WASTES RECYCLING BY IN VITRO CULTIVATION OF EDIBLE AND MEDICINAL MUSHROOMS.
- Authors
Petre, Marian; Teodorescu, Alexandru; Neblea, Monica; Stancu, Emanuela
- Abstract
Annually, huge amounts of wine and vine wastes cause serious environmental pollution effects by their accumulation in vineyards as well as at nearby winery factories. Much worse is their burning on the soil surface or incorporation into its structure. The optimal and efficient way to solve these problems is to utilize a biotechnology to recycle this wine and vine wastes. Hence the main aim of this study was to establish the best biotechnology for winery and vine wastes recycling by using them as suitable growth substrata for edible and medicinal mushrooms. For this purpose, two species of Basidiomycete mushroom, Ganoderma lucidum (Curtis) P. Karst (common name: Reishi) and Pleurotus ostreatus (Jacquin ex Fries) Kummer (common name: Oyster Mushroom) were used as pure mushroom cultures in experiments. Stock cultures were maintained on malt-extract agar (MEA) slants (20% malt extract, 2% yeast extract, 20% agar-agar). Slants were incubated at 25°C for 120-168 h and stored at 4°C. Then, the pure mushroom cultures were expanded by growing in 250-ml flasks containing 100 ml of liquid multigrain-extract medium at 23°C on rotary shaker incubators at 110 revs min -1 for 72-120 h. The experiments of inoculum preparation were set up under the following conditions: constant temperature, 23°C; agitation speed, 90-120 revs min-1; pH level, 5.0-6.0. All mycelial mushroom cultures were incubated for 120-168 h. During the incubation time period, all the spawn cultures were maintained in special growth rooms, designed for optimal incubation at 23°C. In the next stage of the experiments, culture composts for mushroom growth were prepared from lingo-cellulose wastes as vineyard prunings and marc of grapes to be used as substrata for mycelia development and fruit body formation. Therefore three variants of culture composts were prepared from marc grapes and vineyard prunings in the following ratios: 1:1, 1:2, 1:4 (w/w). The effects of compost composition (carbon, nitrogen and mineral sources) as well as other physical and chemical factors (temperature, inoculum amount, pH level and incubation time, etc.) on mycelial growth and especially on fruit body formation were investigated. During the whole stage of fruit body formation and development the main culture parameters were set up and maintained continuously at the following levels, depending on each mushroom species: air temperature, 15-17°C; air flow volume, 5-6m3/h; air flow speed, 0.2-0.3 m/s; relative moisture content, 80-85%, light intensity, 500-1000 luces for 8-10 h/d. The recorded results that could influence mycelial growth as well as fruit body formation in P. ostreatus and G. lucidum were compared with the same fungal cultures grown on poplar logs used as control samples.
- Publication
Contributii Botanice, 2010, Vol 45, p57
- ISSN
0069-9616
- Publication type
Academic Journal