Substrates for mushroom, enzyme and metabolites production: A review

Abstract

The agri-food industry produces a large quantity and variety of foods that are the basis of diet for humans in the world, generating waste with a high content of compounds such as lignin, cellulose and hemicellulose that are difficult to degrade. There are chemical methodologies for the partial degradation of agro-industrial waste, but it carries a possibly greater risk of environmental contamination by the chemicals used for such purposes, so natural alternatives are sought for its degradation and obtain an economic and sustainable benefit for its use through mushroom cultivation. Mushroom production can be carried out using macrofungi that are edible, have medicine value also enzyme or metabolite-producing. Waste such as sunflower seed husk, peanut husk, corn husks, potato husk, coffee husk, cocoa husk, bean shell, pea shell, sawdust from different woods, cob and stubble of corn, oat stubble, tomato stubble, sorghum stubble, straw from various cereals, wheat bran, rice bran, cotton stalks, sugarcane bagasse, tequila agave waste, quinoa waste, coconut and banana wastes, dehydrated jicama, almond leaves, among others, are used as a substrate for the cultivation of mushrooms, which have been used alone or in mixtures, seeking to increase the production of carpophores or their metabolites and enzymes.