POTENTIAL OF SPENT COFFEE GROUND IN Pleurotus sajor-caju CULTIVATION

Tóm tắt

Pleurotus sajor-caju is one of the popular edible mushrooms that contribute to the daily meals of East Southern Asia countries. Demand for this oyster mushroom is creasing and triggers challenges to the substrate supply. In this study, spent coffee ground (SCG) collected from various coffee shops located in Ho Chi Minh City, was employed as the main substrates in P. sajor-caju cultivation, mixed up with rice bran/sawdust (8% w/w) in different ratios (0, 25, 50, 75, and 100 %). Results showed that the ratio of SCG and rice bran/sawdust (8% w/w) at 50:50, exhibits the highest quantity of mushrooms (41 gr/embryos), shortening harvest time and maximizing the economic profit. Therefore, the deployment of spent coffee grounds in P. sajor-caju cultivation should be expedited, in order to utilize the available sources and to create the eco-vision in edible mushroom production.