Gökhan BAKTEMUR, Ecem KARA, Hatıra TAŞKIN, Zeynep Dilan ÇELİK

The Effect of Different Agricultural Wastes on Aroma Composition of Shiitake (Lentinula edodes (Berk.) Pegler) Mushroom

Shiitake mushroom (Lentinula edodes (Berk.) Pegler) popular as both edible and medicinal, is one of the most cultivated and consumed mushroom species in the world. Cultivation of this mushroom on different agricultural wastes has been experimented in many studies until today. Nevertheless, agricultural waste trials are going on as agricultural production patterns of the countries are different. In this study, volatile aroma composition of shiitake mushroom produced on different agricultural wastes (wheat stalk, wheat bran, peanut shell, corn cob and vine pruning waste) was compared. Oak sawdust was selected as control because of its common use in literature and substrate materials were mixed at different ratios. In addition, some substrate mixtures were prepared with poplar sawdust. Volatile compounds of the shiitake mushroom were determined by using headspace-solid phase microextraction (HS-SPME) technique combined with Gas Chromatography-Mass Spectrometer (GC-MS). At the end of study, 41 volatile compounds were detected and dimethyl trisulfide, benzaldehyde, dimethyl disulfide, 1-octen-3-ol and 3-octanone were found to be dominant volatile components. Flavour and fragrance of mushrooms are dependent on many volatile aroma compounds and their proportions. While the concentration of eight-carbon components and hydrocarbons was found the highest by using wood straw, amount of sulphur containing compounds and alcohols increased by agricultural wastes in this study. In addition, corn waste positively affected aldehyde compounds.

PDF

___

Atila F. 2019. Compositional changes in lignocellulosic content of some agro-wastes during the production cycle of shiitake mushroom. Scientia Horticulturae, 245: 263-268.

Bozok F, Zarifikhosroshahi M, Kafkas E, Taşkın H, Buyukalaca S. 2015. Comparison of Volatile Compounds of Fresh Boletus edulis and B. pinophilus in Marmara Region of Turkey. Not. Bot. Horti Agrobo., 43(1): 192-195.

Bozok F, Kafkas E, Büyükalaca S. 2018. Determination of Volatile Aroma Composition of Suillus collinitus (Fr.) Collected from Adana Province of Turkey. Turkish Journal of Agriculture - Food Science and Technology, 6(4): 486-489.

Casaril KBPB, Kasuya MCM, Vanetti MCD. 2011. Antimicrobial activity and mineral composition of shiitake mushrooms cultivated on agricultural waste. Brazilian Archives of Biology and Technology, 54(5): 991-1002.

Chen CC, Chen SD, Chen JJ, Wu CM. 1984. Effects of pH value on the formation of volatiles of shiitake (Lentinus edodes), an edible mushroom. J. Agric. Food Chem., 32: 999-1001.

Chen CC, Ho CT. 1986. Identification of Sulfurous Compounds of Shiitake Mushroom (Lentinus edodes Sing.). J. Agric. Food Chem., 34: 830-833.

Cho DB, Seo HY, Kim KS. 2003. Analysis of the Volatile Flavor Compounds Produced during the Growth stages of the Shiitake mushrooms (Lentinus edodes). J. Food Sci. Nutr., 8: 306-314.

Cho IH, Lee SM, Kim SY, Choi HK, Kim KO, Kim YS. 2007. Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis. J. Agr. Food. Chem. 55(6): 2323-2328.

Curvetto NR, Gonzalez Matute R, Figlas D, Delmastro S. 2004. Sunflower seed hulls. Part II. Oyster Mushrooms. Oyster Mushroom Cultivation. Mushroom Growers’ Handbook 1. MushWorld, Seul, pp. 95-100.

Delpech P, Olivier JM. 1991. Cultivation of shiitake on straw based pasteurized substrates. Mushroom Science, 13: 523-528.

Escobar VV, Pérez AM, Arredondo C. 2007. Evaluación de la producción del hongo Lentinula edodes Pegler en bloques sintéticos a base de residuos agroindustriales. Ingeniería y Ciencia, 3(6): 23-39.

Fan L, Soccol CR. 2005. Shiitake Bag Cultivation: Coffee Residues. Mushroom Growers' Handbook 2: Shiitake Cultivation. Seul, Korea: MushWorld, pp. 73-151. ISSN 1739-1377.

FAO, 2018. Food and Agriculture Organization of the United Nations. FAOSTAT. http://www.fao.org/faostat/en/ #data/QC Last access date: 28/02/2020.

Gaitán-Hernández R, Cortés N, Mata G. 2014. Improvement of yield of the edible and medicinal mushroom Lentinula edodes on wheat straw by use of supplemented spawn. Braz. J. Microbiol., 45(2): 467-474.

Gaitán-Hernández R, Esqueda M, Gutiérrez A, Sánchez A, Beltrán-García M, Mata G. 2006. Bioconversion of agrowastes by Lentinula edodes: the high potential of viticulture residues. Appl. Microbiol. Biotechnol., 71: 432-439.

Hiraide, M, Miyazaki Y, Shibata Y. 2004. The smell and odorous components of dried shiitake mushroom, Lentinula edodes I: relationship between sensory evaluations and amounts of odorous components. J. Wood. Sci., 50: 358-364.

Hiraide M. 2006. The smell and odorous components of dried shiitake mushroom, Lentinula edodes III: substances that increase the odorous compound content. J. Wood Sci. doi: 10.1007/s10086-005-0758-z

Li W, Wang J, Chen W, Yang Y, Zhang J, Feng J, Yu H, Li Q. 2019. Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations. Food Research International, 125. https://doi.org/10.1016/ j.foodres.2019.108517

Martínez-Guerrero MA, Sihuanca D, Macías-López A, Pérez- López RI, Martínez-Madrigal JD, López-Olguín JF. 2012. Characterization and production of shiitake (Lentinula edodes) in Mexico using supplemented sawdust. African Journal of Biotechnology, 11(46): 10582-10588.

Mata G, Gaitán-Hernández R. 1994. Avances en el cultivo del shiitake en pulpa de café. Rev. Iberoam. Micol., 11: 90-91.

Mata G, Savoie JM. 1998. Extracellular enzyme activities in six Lentinula edodes strains during cultivation in wheat straw. World Journal of Microbiolgy & Biotechnology, 14: 513-519.

Mata G, Gaitán-Hernández R. 2004. Cultivation of the Edible Mushroom Lentinula edodes (Shiitake) in Pasteurized Wheat Straw: Alternative Use of Geothermal Energy in Mexico. Engineering in Life Science, 4(4): 363-367.

Mata G, Valdez K, Mendoza R, Trigos Á. 2014. HS/GC-MS Analyzed Chemical Composition of the Aroma of Fruiting Bodies of Two Species of Genus Lentinus (Higher Basidiomycetes). International Journal of Medicinal Mushrooms, 16(5): 477-484.

Mata G, Savoie JM. 2018. Shiitake Cultivation on Straw: An Alternative for Subtropical Regions. In: Sánchez JE, Mata G, Daniel J. Royse DJ. (editors). Updates on Tropical Mushrooms. Basic and Applied Research. 1st. edition. San Cristóbal de Las Casas, Chiapas, México: El Colegio de la Frontera Sur, pp. 115-139.

Özçelik E, Peşken A. 2006. Lentinus edodes Yetiştiriciliğinde Fındık Zurufundan Hazırlanan Farklı Yetiştirme Ortamlarının Verim ve Bazı Mantar Özelliklerine Etkileri. OMÜ Zir. Fak. Dergisi, 21(1): 65-70.

Özçelik E, Peşken A. 2007. Hazelnut husk as a substrate for the cultivation of shiitake mushroom (Lentinula edodes). Bioresource Technology, 98(14): 2652-2658.

Philippoussis A, Diamantopoulou Israilides P, Israilides C. 2007. Productivity of agricultural residues used for the cultivation of the medicinal fungus Lentinula edodes. International Biodeterioration & Biodegradation, 59(3): 216-219.

Palazzolo E, Saiano F, Laudicina VA, Gargano ML, Venturella G. 2017. Volatile organic compounds in wild fungi from Mediterranean forest ecosystems. Jouenal of Essential Oil Research, 29(5): 385-390.

Politowicz J, Lech K, Lipan L, Figiel A, Carbonell-Barrachina ÁA, 2018. Volatile composition and sensory profile of shiitake mushrooms as affected by drying method. Journal of the Science of Food and Agriculture, 98(4): 1511-1521.

Puri S, Bhatt R, Mishra KK. 2011. Cultivation of Lentinula edodes (Berk.) Pegler on Sawdust Substrates and Agricultural Wastes. International Journal of Science and Nature, 2(4): 752-756. Puri SK. 2012. Vegetative growth and fruiting induction of Lentinula edodes strains on different substrates. The Bioscan, 7: 9-12.

Royse DJ, Sánchez JE. 2007. Ground wheat straw as a substitute for portions of oak wood chips used in shiitake (Lentinula edodes) substrate formulae. Bioresour. Technol., 98(11): 2137-2141.

Royse DJ. 2014. A global perspective on the high five: Agaricus, Pleurotus, Lentinula, Auricularia & Flammulina. In: Singh M (editor). Proceedings of the 8th International Conference on Mushroom Biology and Mushroom Products (ICMBMP8). New Delhi, India, 19-22 November 2014, pp. 1-6.

Salmones D, Mata G, Ramos LM, Waliszewski KN. 1999. Cultivation of shiitake mushroom, Lentinula edodes, in several lignocellulosic materials originating from the subtropics. Agronomie, 19: 13-19.

Savoie JM, Delpech P, Billette C, Mata G. 2000. Inoculum adaptation changes the outcome of the competition between Lentinula edodes and Trichoderma spp. during shiitake cultivation on pasteurized wheat straw. In: Van Griensven LJLD (editor). Science and cultivation of edible fungi. Proceedings of the 15th International Congress on the Science and Cultivation of Edible Fungi, Maastricht, Netherlands, 15-19 May 2000, pp.667-674.

Selli S, Canbas A, Cabaroglu T, Erten H, Günata Z. 2006. Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment. Food Chemistry, 94(3): 319-326.

Sharma S, Khanna PK, Kapoor S. 2013. Effect of supplementation of wheat bran on the production of shiitake (Lentinus edodes (Berk) Peglar) using wheat straw and saw dust substrates. The Bioscan, 8(3): 817-820.

Sözbir GD. 2014. Farklı Besin Ortamlarının Lentinus edodes (Shiitake) Mantarında Verim, Lentinan ve Kimyasal Bileşimine Etkileri. Doktora Tezi, Kahramanmaraş Sütçü İmam Üniversitesi Fen Bilimleri Enstitüsü Orman Endüstri Mühendisliği Anabilim Dalı, 175 s.

Stamets P. 1993. Growing Gourmet and Medicinal Mushrooms. Berkley: Ten Speed Press. ISBN 0-89815-608-4.

Taşkın H. 2013. Detection of Volatile Aroma Compounds of Morchella by Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS). Not. Bot. Horti Agrobo., 41(1): 122-125.

Taşkın H, Baktemur G, Kafkas E, Büyükalaca S. 2013. Gyromitra Mantarının Uçucu Aroma Bileşenlerinin Tepe Boşluğu Gaz Kromotografisi Kütle Spektroskopisi (HS-GC/MS) Tekniği ile Belirlenmesi. Turkish Journal of Agriculture - Food Science and Technology, 1(1): 8-11.

Taşkın H, Çelik ZD, Bozok F, Cabaroğlu T, Büyükalaca S. 2019. First Report on Volatile Composition of Tricholoma anatolicum in Comparison with Tricholoma caligatum. Records of Natural Products, 6: 446-455.

Tian Y, Zhao Y, Huang J, Zeng H, Zheng B. 2016. Effects of Different Drying Methods on the Product Quality and Volatile Compounds of Whole Shiitake Mushrooms. Food Chemistry, 197: 714-722.

Wu CM, Wang Z. 2000. Volatile Compounds in Fresh and Processed Shiitake Mushrooms (Lentinus edodes Sing.). Food Science and Technology Research, 6(3): 166-170.