Marian Petre, Alexandru Teodorescu, Daniela Giosanu, Florin Patrulescu
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biotechnology, biomass, edible mushrooms, recycling, vineyard and winery wastes.
Every year, in Romania huge amounts of winery and vineyard wastes cause serious environmental damages in vineyards as well as nearby winery factories, for instance, by their burning on the soil surface or their incorporation inside soil matrix. In this respect, the main aim of this work was to establish the best biotechnology of winery and vineyard wastes recycling by using them as appropriate growth substrata for edible mushrooms. According to this purpose, two mushroom species of Basidiomycetes group, namely Lentinula edodes and Pleurotus ostreatus were used as pure mushroom cultures in experiments. All mycelia mushroom cultures were incubated for 120–168 h. During the incubation time period, all the spawn cultures were maintained in special growing rooms, designed for optimal incubation at 23oC. In the next stage of experiments, the culture composts for mushroom growing were prepared from the lignocellulose wastes as vine cuttings and marc of grapes in order to be used as substrata in mycelia development and fruit body formation. All the physical and chemical parameters that could influence the mycelia growing as well as fruit body formation of L. edodes and P. ostreatus were compared to the same fungal cultures that were grown on poplar logs used as control samples.
