Determining the basic composition and total phenolic compounds of Pleurotus sajor-caju cultivated in three different substrates by solid state bioprocess

Oyster mushrooms (Pleurotus sajor-caju) were grown in grape bagasse, apple pomace or bean straw. Samples weretaken for each one of the substrates and analyzed for moisture, ash, carbohydrate, crude fat, crude fiber, crudeprotein content and total phenolic compounds. The substrate affected all the parameter content and mainly the totalphenolic compounds. In general, the nutritional aspects of mushrooms produced using grape bagasse tended to bebetter. Changes in the total phenolic compound content of the fruit could be explained by the biosorption capacityfrom substrate. It was possible to confirm that composition depends on cultivation substrate.