The potential of bioinoculants in enhancing the mushroom productivity

Ege University, Bergama Vocational Training School, Mushroom Program, Bergama, İzmir, Turkiye

^* Corresponding author: mehmet.cetin@ege.edu.tr

Abstract

Nowadays, environmentally friendly and sustainable food production is gaining importance day by day. The most important factor in achieving the goal of sustainable food production is limiting the use of chemicals that pose risks to human and environmental health, such as fertilizers and pesticides. One of the methods used to reduce the use of chemicals in agriculture is the use of bioinoculants. Bioinoculants are formulations comprised of microorganisms such as bacteri and fungi. They have potentials to increase the agricultural productivity and to control pests and diseases. Mushrooms are among the sustainable foods that stand out with their high nutritional values and medicinal properties. However, the excessive use of chemicals in the production of some edible mushroom species may make their consume risky, despite rich nutritional and medicinal values of the mushroom. The use of biological agents replacing chemicals can provided a great advantage to the mushroom industry in this regard. Azotobacter, Bacillus, Paenibacillus and Pseudomonas are most important bacteria genera used in mushroom cultivation. Generally, they increase the mycelial growth of mushroom species while exhibiting competition against harmful molds and stimüle the mushroom yield. On the other hand, use of microorganisms instead of additive materials in the mushroom growing media is highly new and interesting issue in the sector of mushroom cultivation. The aim of this study is to provide a view of the possibility of use of bioinoculants in enhancing the mushroom yield through the agency of the growth encouragement, and their potential as biocontrol agents to prevent various diseases in the mushroom cultivation.