Evaluation of some biotechnological parameters influencing the Pleurotus ostreatus biomass production by submerged cultivation

The submerged culture of mushrooms represents a future for biotechnological processes at industrial level, in order to obtain biomass with economical value (food and ingredients, nutraceuticals and pharmaceuticals). Pleurotus ostreatus is well known worldwide for its culinary and medicinal value. The aim of the present study was to evaluate the most important biotechnological parameters that have influence on the biomass production of P. ostreatus, by cultivation in submerged conditions. Applying the Plackett-Burman experimental design, the significant parameters influencing the P. ostreatus biomass production were found to be the concentration of dextrose and yeast extract and time of cultivation. The best results in terms of maximising the biomass production (25.71 g·L-1) were obtained when the “+1” level of each independent variables was used in the Plackett-Burman experimental design. Analysis of variance (ANOVA) exhibited a high correlation coefficient (R2) value of 0.9908, which certifies that the mathematical model was relevant for the biotechnological process.