Effect of various substrates on the chemical composition of oyster mushroom

Mushrooms have a high nutritive value. Because literature sources vary considerably regarding the chemical composition of the oyster mushroom, we decided to study the effect of various substrates on the chemical composition of the mushroom: ash, proteins, cellulose, fats, sodium, potassium, magnesium, iron, manganese, copper and zinc. Substrates have been selected on the basis of previous investigations and available materials from the local crop production: wheat straw, soybean straw, corn stalks, sunflower stems, wheat straw 50% + soybean straw 50%, wheat straw 50% + corn stalks 50%, wheat straw 50% + sunflower stems 50%. Examining the chemical composition of oyster mushrooms grown on seven different substrates, we arrived at the conclusion that the substrates did not affect only the content of magnesium. The contents of ash, proteins, cellulose, fats, sodium, phosphorus, calcium, iron manganese, copper and zinc varied with the substrate