Analysis on nutritional components of fruit body of oyster mushroom cultivated by tea waste

Analysis on nutritional components of fruit body of oyster mushroom cultivated by tea waste with different ratios was made. Three oyster mushroom strains were involved. Cotton seed hull was set as the control substrate, and fruit bodies cultivated from it were also analyzed and compared with other groups.Protein, amino acid, polysaccharide and other nutrients were determined. The results showed that utilization of tea waste in oyster mushroom substrate may result in higher protein, minerals and amino acid content in oyster mushroom fruit body. What's more, as proportion of tea waste increased in substrate content of above three components also presented increasing trends. However, polysaccharide content presented a decreasing trend as tea waste proportion increased. This study provided a reference basis on utilizing tea waste as a new kind of oyster mushroom substrate with higher nutritional quality and yield.