# Impact of Ginger Straw on Cultivation and Quality of Pleurotus geesteranus and Hericium erinaceus

## TL;DR

This study explores using ginger straw as a low-cost, sustainable substrate for cultivating two edible fungi, improving their quality and efficiency.

## Contribution

The novel use of ginger straw as a cultivation substrate for Pleurotus geesteranus and Hericium erinaceus is optimized and validated for quality and efficiency.

## Key findings

- Optimal ginger straw addition ratios improved biological efficiency by up to 27.1% for P. geesteranus and 9.16% for H. erinaceus.
- Nutrient content, antioxidant capacity, and flavor amino acids were enhanced in fungi grown on optimized ginger straw substrates.
- The study provides a sustainable solution for ginger straw disposal and supports ecological circular agriculture.

## Abstract

Against the backdrop of China’s booming edible fungi industry, shortages and price hikes of traditional cultivation substrates have emerged as critical bottlenecks. Meanwhile, the disposal of a large amount of ginger straw produced during the ginger cultivation process is also a major challenge. To address these issues, this study explored ginger straw as an alternative substrate for Pleurotus geesteranus and Hericium erinaceus, focusing on the optimization of substrate formulas and their effects on the nutritional quality of the fungi. Superior strains were first screened, after which the addition ratios of ginger straw (10–40%) were optimized. Commercial characteristics, nutritional components, and safety indicators of the fruiting bodies were determined, and a comprehensive quality evaluation was conducted using the membership function method. Results indicated that excellent strains of both fungi were selected: the optimal ginger straw addition ratio was 15–30% for P. geesteranus and 15% for H. erinaceus. Compared with the conventional cottonseed hull substrate, the optimized formulas significantly increased the biological efficiency (BE) by 9.08–27.1% for P. geesteranus and 9.16% for H. erinaceus. They also improved the contents of key nutrients (e.g., proteins and amino acids), enhanced total antioxidant capacity, and optimized the composition of flavor-contributing amino acids. This study offers a novel approach for the efficient utilization of ginger straw, provides technical and theoretical support for the low-cost and high-quality cultivation of edible fungi, and contributes positively to the development of ecological circular agriculture.