Yield, Nutritional Content, and Antioxidant Activity of Pleurotus ostreatus on Corncobs Supplemented with Herb Residues

Figures & data

Table 1. Mycelial colonization time, total yield and biological efficiency of P. ostreatus fruit bodies harvested from corncob substrate supplemented with different herb residuals.

Cultivation parameters	CC (control)	CC supplemented with
		30% CKI	30% QC1	30% QC2
C/N	53.42 ± 1.70^a	42.68 ± 1.13^c	48.43 ± 0.72^b	36.85 ± 1.06^d
Mycelial colonization time (days)	34.80 ± 1.30^b	30.80 ± 0.84^c	32.20 ± 1.10^c	42.00 ± 1.58^a
Total yield (g/bag)	855.80 ± 30.36^b	931.60 ± 44.86^a	844.40 ± 21.20^b	978.00 ± 71.92^a
Biological efficiency (%)	85.58 ± 3.04^b	93.16 ± 4.49^a	84.44 ± 2.12^b	97.80 ± 7.19^a

Means followed by different letters in each row indicate significant differences (p < .05).

Table 2. Proximate composition of P. ostreatus fruit bodies harvested from corncob substrate supplemented with different herb residuals.

Composition	CC (control)	Dry weight* (g), CC supplemented with
		30% CKI	30% QC1	30% QC2
Moisture (g/100 g)	90.27 ± 1.30^a	86.45 ± 1.07^b	90.58 ± 0.81^a	87.20 ± 1.04^b
Crude protein (g/100 g)	18.35 ± 0.52^c	21.43 ± 1.18^b	22.74 ± 0.80^b	25.68 ± 1.38^a
Crude fat (g/100 g)	2.58 ± 0.17^a	2.49 ± 0.18^a	2.34 ± 0.21^a	2.56 ± 0.09^a
Ash (g/100 g)	7.82 ± 0.28^c	9.65 ± 0.78^a	8.76 ± 0.54^b	9.09 ± 0.55^ab
Total carbohydrate (g/100 g)	71.26 ± 0.68^a	66.43 ± 1.75^b	66.16 ± 0.91^b	62.54 ± 1.19^c
Energy (kJ/100 g)	1618.55 ± 6.53^a	1585.68 ± 11.59^b	1597.92 ± 11.76^b	1594.41 ± 8.22^b

*Means are expressed on a dry weight basis, except moisture, which is expressed as fresh weight.

Different letters in each row indicate significant differences (p < .05).

Table 3. Amino acid composition of P. ostreatus fruit bodies harvested from corncob substrate supplemented with different herb residuals (g/100 g dry weight).

Amino acids	CC (control)	Dry weight (g), CC supplemented with
		30% KSI	30% QC1	30% QC2
Cys	0.13 ± 0.02^d	0.19 ± 0.02^c	0.30 ± 0.01^b	0.37 ± 0.02^a
Trp	0.12 ± 0.02^b	0.13 ± 0.01^b	0.17 ± 0.03^a	0.18 ± 0.02^a
Asp	1.06 ± 0.11^c	1.31 ± 0.09^b	1.30 ± 0.10^b	1.66 ± 0.07^a
Thr	0.56 ± 0.07^c	0.71 ± 0.06^b	0.77 ± 0.03^b	0.94 ± 0.13^a
Ser	0.64 ± 0.07^b	0.80 ± 0.03^ab	0.81 ± 0.08^ab	0.99 ± 0.16^a
Glu	2.26 ± 0.13^b	2.49 ± 0.16^ab	2.60 ± 0.30^ab	2.86 ± 0.10^a
Pro	0.45 ± 0.07^c	0.63 ± 0.08^b	0.71 ± 0.04^ab	0.85 ± 0.11^a
Gly	0.65 ± 0.03^b	0.77 ± 0.11^b	0.79 ± 0.06^b	0.94 ± 0.07^a
Ala	0.98 ± 0.06^c	1.16 ± 0.14^b	1.15 ± 0.07^bc	1.45 ± 0.07^a
Val	0.70 ± 0.02^b	0.94 ± 0.05^b	0.92 ± 0.17^b	1.10 ± 0.12^a
Met	1.59 ± 0.14^a	1.64 ± 0.18^a	1.66 ± 0.09	1.81 ± 0.12^a
Ile	0.36 ± 0.03^c	0.52 ± 0.08^b	0.54 ± 0.03^b	0.70 ± 0.08^a
Leu	0.73 ± 0.05^b	0.92 ± 0.13^b	0.91 ± 0.07^b	1.16 ± 0.17^a
Tyr	0.39 ± 0.08^b	0.42 ± 0.03^b	0.47 ± 0.09^ab	0.57 ± 0.07^a
Phe	0.55 ± 0.08^b	0.61 ± 0.04^b	0.62 ± 0.10^b	0.75 ± 0.02^a
Lys	0.65 ± 0.10^c	0.88 ± 0.09^b	0.89 ± 0.10^b	1.18 ± 0.06^a
His	0.24 ± 0.00^c	0.33 ± 0.06^b	0.32 ± 0.01^b	0.44 ± 0.33^a
Arg	0.72 ± 0.08^b	0.90 ± 0.05^b	0.88 ± 0.07^b	1.15 ± 0.24^a
Total	12.79 ± 0.28^c	15.35 ± 0.20^b	15.79 ± 0.51^b	19.09 ± 0.27^a
EAA	5.26 ± 0.28^c	6.35 ± 0.16^b	6.47 ± 0.06^b	7.81 ± 0.34^a
EAA/NEAA*	0.70 ± 0.06^a	0.71 ± 0.05^a	0.69 ± 0.03^a	0.69 ± 0.05^a
Palatable taste AA†	3.32 ± 0.23^c	3.81 ± 0.09^b	3.90 ± 0.39^b	4.52 ± 0.11^a
Sweet taste AA‡	2.83 ± 0.08^c	3.44 ± 0.18^b	3.51 ± 0.13^b	4.32 ± 0.05^a

*EAA/NEAA: the ratios of essential amino acids to nonessential amino acids.

†Palatable taste AA: Asp + Glu.

‡Sweet taste AA: Ala + Gly + Ser + Thr.

Different letters in each row indicate significant differences (p < .05).

Table 4. Mineral composition of P. ostreatus fruit bodies harvested from corncob substrate supplemented with different herb residuals.

Minerals	CC (control)	Dry weight (g), CC supplemented with
		30% KSI	30% QC1	30% QC2
Macroelements
Na (mg/kg)	615 ± 3±2^c	1093 ± 111^a	827 ± 35^b	1081 ± 91^a
K (mg/kg)	19,496 ± 1989^a	20,388 ± 1336^a	19,720 ± 1234^a	19,636 ± 2023^a
Mg (mg/kg)	1312 ± 106^b	1754 ± 136^a	1351 ± 178^b	1271 ± 226^b
Ca (mg/kg)	391 ± 68^b	821 ± 67^a	735 ± 119^a	776 ± 75^a
K/Na	31.66 ± 1.64	18.80 ± 2.55	23.83 ± 0.71	18.17 ± 1.24
Microelements
Mn (mg/kg)	3.09 ± 0.59^c	7.44 ± 0.75^a	5.55 ± 0.62^b	4.05 ± 0.90^c
Fe (mg/kg)	86.39 ± 14.43^b	129.88 ± 18.46^a	80.18 ± 8.87^b	88.21 ± 15.44^b
Zn (mg/kg)	49.53 ± 5.63^ab	50.33 ± 3.73^ab	42.83 ± 4.28^b	52.10 ± 4.12^a
Cu (mg/kg)	9.67 ± 1.02^b	14.60 ± 1.30^a	12.40 ± 1.96^ab	14.14 ± 2.30^a
Heavy metals
Cd (mg/kg)	ND*	ND	ND	ND
Pb (mg/kg)	ND	ND	ND	ND
As (mg/kg)	ND	ND	ND	ND

Different letters in each row indicate significant differences (p < .05).

*ND: not detected.

Figure 1. Effect of herb residues on the TPC (a) and IC50 value of DPPH (b) of P. ostreatus fruit bodies. Values are expressed as the mean ± standard deviation. Bars with different letters indicate significant differences (p < .05).