King oyster mushroom production in axenic blocks supplemented with brewery residue

The use of agricultural wastes as raw materials to produce edible mushrooms has been a sustainable and extensive practice enabling the recycling of waste into healthy food. The barley malt bagasse (BMB) is an abundant agro-industrial residue worldwide from the beer industry that cause a negative impact if incorrectly disposed of on the environment. Nevertheless, few studies on edible mushroom production utilizing BMB. This study focused on the king oyster (Pleurotus eryngii) mushroom cultivated in axenic blocks containing Eucalyptus urograndis sawdust (SW) and BMB in the following concentrations: 10, 15, 20, and 25% compared to the usual composition of axenic blocks with E. urograndis sawdust and wheat bran. Colonization period, yield, productivity, and biological efficiency were evaluated. Results obtained showed that just BMB was lower than the usual with the axenic block with SW and wheat bran. Further studies on the use of BMB to cultivate king oyster mushrooms are necessary.