Impact of Artemisia argyi and Stevia rebaudiana substrate composition on the nutritional quality, yield and mycelial growth of L. edodes addressing future food challenges

Abstract Shiitake mushroom (Lentinula edodes), the second-largest edible fungus globally, boasts high nutritional value and medicinal benefits. The increasing planting scale has led to a shortage of traditional wood chips. Using agricultural waste as a substitute substrate can solve the resource shortage and environmental problems in China’s mushroom production industry. An experimental study on Shiitake mushroom strain 868 explored the effects of various cultivation substrates through stages like spawn production, synthetic log preparation, and incubation to fructification, aiming to provide a theoretical basis for mushroom production. Optimal solid and liquid media for biomass production were identified, with potato sucrose agar (PSA) and potato sucrose broth (PSB) being most conducive. Temperature and pH effects revealed the highest radial mycelial growth at 24 °C and pH 5.0 and 7.0. Wormwood (A. argyi) and stevia (S. rebaudiana) were tested as substrates. The addition of wormwood at 60% concentration yielded the highest fruiting body yield and nutritional content, except for carbohydrate and protein content. While stevia substrate composition with a 45% concentration produced the highest yield and nutritional content, with the exception of carbohydrate and protein content. A. argyi and S. rebaudiana substrates effectively enhance the yield and nutritional quality of L. edodes, offering sustainable alternatives to traditional sawdust. This study demonstrates that media type, environmental conditions, and substrate formulation significantly affect the growth, yield, and nutritional composition of Lentinula edodes strain 868. Optimal results were achieved with PSA or MEA media, 24 °C, pH 5.0–6.0, and substrates containing moderate levels of wormwood or stevia.