Feasibility of using olive mill effluent (OME) as a wetting agent during the cultivation of oyster mushroom, Pleurotus ostreatus, on wheat straw

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dc.contributor.authorKalmis E.
dc.contributor.authorAzbar N.
dc.contributor.authorYildiz H.
dc.contributor.authorKalyoncu F.
dc.date.accessioned2024-07-22T08:22:34Z
dc.date.available2024-07-22T08:22:34Z
dc.date.issued2008
dc.description.abstractIn this study, cultivation of oyster mushroom, Pleurotus ostreatus, on wheat straw substrate containing tap water and olive mill effluent (OME) mixture containing varying volume of OME was studied in order to investigate the feasibility of using OME as an alternative wetting agent and OME's impact on some fundamental food quality characteristics of mushrooms. Time period for mycelial colonization, primordium initiation and first harvest were comparatively evaluated with the control group. It was shown that the use of OME and tap water mixture consisting of OME up to 25% volumetrically was possible for the purpose of commercial mushroom production. Experimental results obtained from substrate containing 25% OME mixture showed no statistically significant difference compared to control group. The negative effects of increasing volume of OME in the mixture were also indicated by bioefficiency, which was found to be 13.8% for substrates wetted with 100% OME, whereas bioefficiency was 53.6% for control group. Increasing volume of OME in the mixture resulted in deformation of fruit body shape, whereas no significant difference in food quality was observed due to the higher amount of OME. This work suggested that the use of OME up to 25% as moisturizer could be considered, especially for the locations having significant number of olive mills and mushroom producers, both as an environmentally friendly solution for the safe and ecological disposal of OME and a practical way for recovering OME's economic value thereby. © 2006 Elsevier Ltd. All rights reserved.
dc.identifier.DOI-ID10.1016/j.biortech.2006.11.042
dc.identifier.issn09608524
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/19148
dc.language.isoEnglish
dc.subjectAgriculture
dc.subjectFeasibility Studies
dc.subjectIndustrial Waste
dc.subjectOlea
dc.subjectPleurotus
dc.subjectTriticum
dc.subjectWetting Agents
dc.subjectCultivation
dc.subjectEcology
dc.subjectEffluents
dc.subjectStatistical methods
dc.subjectWastewater
dc.subjectWetting
dc.subjectBasidiomycota
dc.subjectPleurotus ostreatus
dc.subjectTriticum aestivum
dc.subjectCultivation
dc.subjectEcology
dc.subjectStatistical methods
dc.subjectWastewater
dc.subjectWetting
dc.subjectolive oil
dc.subjecttap water
dc.subjectwetting agent
dc.subjectcultivation
dc.subjecteffluent
dc.subjectfeasibility study
dc.subjectfood quality
dc.subjectmushroom
dc.subjectstraw
dc.subjectwetting
dc.subjectwheat
dc.subjectarticle
dc.subjecteffluent
dc.subjectfeasibility study
dc.subjectfood quality
dc.subjectfungus culture
dc.subjectolive mill effluent
dc.subjectPleurotus ostreatus
dc.subjectprimordium
dc.subjectpriority journal
dc.subjectstraw
dc.subjectwheat
dc.subjectFood quality
dc.subjectOlive mill effluent
dc.subjectOyster mushroom
dc.subjectWheat straw
dc.subjectEffluents
dc.titleFeasibility of using olive mill effluent (OME) as a wetting agent during the cultivation of oyster mushroom, Pleurotus ostreatus, on wheat straw
dc.typeArticle

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