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Fruiting Body Production and Aroma Profile Analysis of Agrocybe aegerita Cultivated on Different Substrates

DOI: 10.4236/nr.2014.56022, PP. 233-240

Keywords: Agrocybe aegerita, Aroma Profile, Mushroom Production, GC/MS/MS/O

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Abstract:

The industrial cultivated basidiomycete Agrocybe aegerita, also known as “Pioppino” in Italy or “Samthaube” in Germany, is a high quality mushroom with a delicious aroma. Cultivation of A. aegerita on wheat straw supplemented with different residues of the food industry showed the highest yields in fruiting body production with a biological efficiency of 36% when black tea pomace was added. The addition of other substrates resulted in biological efficiencies of 23% to 33%. Besides the mushroom yields, the number and size of fruiting bodies harvested on the different substrates were determined. A comparison of the aroma profiles of A. aegerita grown on wheat straw and on wheat straw supplemented with black tea by means of GC/MS/MS/O is presented.

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