Native edible mushroom "Qipatari" (Basidiomycota): Strain production, mycelial growth on lignocellulosic substrates, fruiting body production, and nutritional content
DOI:
https://doi.org/10.57188/manglar.2025.015Keywords:
nutraceutical, native fungus, Pampa River, Apurimac, mesoandean forestAbstract
Native edible mushrooms represent a potential source of food and bioactive compounds with nutraceutical applications. In this study, the cultivation and nutritional value of the native mushroom "Qipatari," collected in the town of Rio Blanco (Los Chankas District), Apurimac, Peru, were evaluated. The objectives were to obtain the mushroom strain, perform its cultivation, and determine the nutritional content of wild and cultivated carpophores. Preliminary molecular analysis of the fungus showed similarities of 88.30% – 89.97% with Lentinus levis and 88.49% with Pleurotus cytidiosus var. formosensis. Fruiting was optimal in a substrate composed of 80% wheat stover and 20% alder sawdust. Eight essential amino acids were identified, most notably alanine (268.1 mg/100 g) and lysine (123.0 mg/100 g), in addition to fatty acids such as linoleic acid (3.288 mg/100 g) and free sugars such as fructose and glucose. Wild and cultivated carpophores had higher ash, fiber, and calcium contents than commercial mushrooms Lentinula edodes and P. ostreatus, while protein content was similar. The reported edibility of “Qipatari”, its cultivation, and nutritional content are new contributions to science, providing a basis for its commercial production and conservation.
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