A team of researchers from the Conicet Mendoza is making progress on a project that seeks to determine which combinations of agricultural waste are most effective for cultivating oyster mushrooms (Pleurotus ostreatus), an edible fungus known for its high content of B-complex vitamins, such as B1, B2, B3, and B12.
This development aims to reduce production costs, promote the use of agricultural by-products, and generate food with potential specific nutritional properties.
Scientific and Business Collaboration in Mendoza
The study is led by Magdalena Espino, María de los Ángeles Fernández, and Joana Boiteux, members of the Green Chemistry and Plant Health Group at the Institute of Agricultural Biology of Mendoza (IBAM, Conicet–UNCuyo).
The research has the technical support of Fungus Conexión Simbiótica S.A.S., a company dedicated to mushroom production, through its specialists Matías Suárez, Juan Pablo Giol, and Guillermo Navarro Sanz, who contribute expertise in cultivation, inoculation, and incubation of oyster mushrooms.
Towards a More Sustainable and Nutritious Production
As Espino detailed, the study will evaluate how different agricultural substrates impact the chemical composition of the fungus, with the aim of enhancing its functional qualities.
The proposal also seeks to:
- Utilize local agro-industrial waste, turning them into economic inputs.
- Promote sustainable practices, aligned with the principles of the circular economy.
- Encourage mushroom cultivation as a viable and ecological productive alternative.
“As a research group, this work allows us to strengthen our line on waste valorization and applied biotechnology, generating knowledge that can serve as a basis for future developments”, highlighted Fernández.
Science, Environment, and Integrated Production
The project not only represents an scientific advancement in agricultural microbiology, but also links academic knowledge with the productive sector, generating innovative alternatives for a more circular and resilient economy.
