Effects of apple and pear wood vinegar components on Pleurotus ostreatus mycelium growth

Abstract

In order to facilitate the application of wood vinegar in the mushroom industry, a framework was developed to reveal the individual and interactive effects of chemical groups in wood vinegars on Pleurotus ostreatus mycelium growth. By a series of refining and separating methods, the crude wood vinegar samples were processed and separated into six subgroups with distinctive component concentrations in each. Adding the wood vinegar subgroups into the culturing medium resulted in differences in mycelium growth. Analysis of variance was performed on the differences to evaluate the effects of seven chemical groups on mycelium growth. The enhancing effects of groups of chemicals were (ranked by effect) alcohols > esters > aldehydes; the inhibiting groups of chemicals were phenols > ketones > acids. The principle inhibitory chemicals in the wood vinegars were most likely 1,2-benzenediol, 2-methyl phenol, and 4-ethyl-2-methoxyphenol. The synergistic effects between acids and phenols and between acids and ketones were confirmed. By these effects, the inhibiting chemicals interacted synergistically as mycelium growth promoters.