Micro and Macro Elements Content of Mushroom Substrate Fortified with Selected Naturally Fermented Solutions

Francis  M. Galon,

Micro and Macro Elements Content of Mushroom Substrate Fortified with Selected Naturally Fermented Solutions

Abstract:

This study evaluated the effects of organic fortifications—fermented fruit juice (FFJ), indigenous microorganisms (IMO), and fish amino acids (FAA)—on the yield and nutrient composition of mushrooms. Four treatments were applied: T0 (control), T1 (FFJ), T2 (IMO), and T3 (FAA), with yield data collected across multiple replications. Results showed that T1 produced the highest yield (539.6g), followed by T2 (535.2g), T3 (528.8g), and T0 (518.8g). However, analysis of variance (ANOVA) indicated no statistically significant differences among treatments (p > 0.05), suggesting that organic fortifications did not substantially enhance yield. Nutrient analysis revealed treatment-dependent variations in macronutrient and micronutrient content. T0 had the highest nitrogen (N) and copper (Cu) levels, while T2 exhibited the highest potassium (K) and zinc (Zn) content. Notably, molybdenum (Mo) was only detected in T1. These findings suggest that organic fortifications may influence nutrient availability in mushrooms, although their overall effects were limited. Despite slight improvements in yield and nutrient composition, organic fortifications did not produce statistically significant benefits. Further research is recommended to optimize application methods, explore synergistic effects with other organic amendments, and assess economic viability for large-scale mushroom cultivation.

References:

Clark, A. J., Soni, B. K., Sharkey, B., Acree, T., Lavin, E., Bailey, H. M., Stein, H. H., Han, A., Elie, M., & Nadal, M. (2022). Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins. LWT, 156, 113065. https://doi.org/10.1016/j.lwt.2021.113065
Cardoso, R. V. C., Fernandes, Â., Barros, L., & Ferreira, I. C. F. R. (2023). Nutrient uptake in supplemented substrate by oyster mushroom. Journal of the Science of Food and Agriculture, 103(10), 4567–4574.
Cutamora, D. A. (2024). Effervescent organic fertilizer: Evaluating fermented fruit juice tablets for improved vegetable yields. Aloysian Interdisciplinary Journal of Social Sciences, Education, and Allied Fields, 1(1), 38–47. https://tinyurl.com/jt7t5unj
Farag, M. A., Kamal, N., Hamezah, H. S., Saleh, M., Zhang, J., Mediani, A., & Baky, M. H. (2025). The role of microorganisms and microbial enzymes in commercial fermented mushroom production: A comprehensive review of their action mechanisms, quality attributes and health benefits. Food Production, Processing and Nutrition, 7(1), 8. https://doi.org/10.1186/s43014-024-00278-w
Goering, L. (2024). Debate rages over push for new green revolution in Africa’s agriculture. Reuters.
Hui, Y., Sun, Y., Liu, N., & Zhang, X. (2021). The role of fermented plant extracts in enhancing soil fertility and nutrient bioavailability. Agricultural Microbiology, 98(2), 103-115.
Kusumawardani, N., Wardhani, S., & Meirinawati, L. (2020). Enhancing mushroom production with organic substrates and naturally fermented solutions. Journal of Sustainable Agriculture, 32(4), 85-92.
Le, T. X., & Nguyen, K. N. (2020). Antagonistic activity against plant pathogenic fungus by various indigenous microorganisms from different cropping systems in Soc Trang province, Vietnam. Environment and Natural Resources Journal, 18(3), 249–256. http://dx.doi.org/10.32526/ennrj.18.3.2020.23
Mleczek, M., Gąsecka, M., Budka, A., Niedzielski, P., Siwulski, M., Kalač, P., Mleczek, P., & Rzymski, P. (2021). Changes in mineral composition of six strains of Pleurotus after substrate modifications with different share of nitrogen forms. European Food Research and Technology, 247(1), 245–257. https://doi.org/10.1007/s00217-020-03622-9
Muszyńska, B., Sułkowska-Ziaja, K., & Ekiert, H. (2023). Biofortification of mushrooms: A promising approach. Frontiers in Nutrition, 10, 1147816.
New York Post. (2025). This memory-boosting supplement may also improve your mood—and it costs pennies per pill. Retrieved from https://tinyurl.com/4mta2pkn
Pankavec, S., Falandysz, J., Komorowicz, I., Hanć, A., Barałkiewicz, D., & Fernandes, A. R. (2021). Lithiation of white button mushrooms (Agaricus bisporus) using lithium-fortified substrate: Effect of fortification levels on Li uptake and on other trace elements. Environmental Science and Pollution Research, 28(35), 48905–48920. https://doi.org/10.1007/s11356-021-13984-6
Ren, W., Guo, Y., Han, X., Sun, Y., Li, Q., Wu, B., Xia, T., Shen, K., Wu, P., & He, Y. (2022). Indigenous microorganisms offset arbuscular mycorrhizal fungi-induced plant growth and nutrient acquisition through negatively modulating the genes of phosphorus transport and nitrogen assimilation. Frontiers in Plant Science, 13, 880181.
Sharma, S. K., & Madan, M. (2020). Medicinal and nutraceutical potential of mushrooms. Food and Nutrition Research, 64, Article 3409.
Sun, X., Li, F., Zhang, Y., Zhao, J., Ge, J., & Li, Q. (2023). Research progress on fermentation strategies, biological activities and quality improvements of fermented fruit and vegetable juices. Science and Technology of Food Industry, 44(19), 471–480. http://dx.doi.org/10.13386/j.issn1002-0306.2022110298
Wang, X., Liu, Q., & Li, H. (2022). The effect of naturally fermented solutions on fungal growth and substrate quality in mushroom cultivation. Fungal Biology Reviews, 24(3), 189-2.