Bioscience Evidence 2026, Vol.16, No.4, 316-328 http://bioscipublisher.com/index.php/be 324 Figure 4 Emergence of mushrooms on different wormwood (A. argyi) (A). & stevia (S. rebaudiana) (B) formulations (Adopted from Asdullah et al., 2025) 5.2 Formation of nutritional quality Nutrients in shiitake fruiting bodies, including proteins, amino acids, polysaccharides, minerals, and lipids, mainly originate from the absorption and transformation of carbon sources, nitrogen sources, and mineral elements by fungal mycelia. In practical production, substrates influence not only whether mushrooms can successfully form fruiting bodies but also the nutritional value of the final products. The type of woody materials, carbon-to-nitrogen ratio, and nutrient supplement composition all affect the accumulation of nutritional components in shiitake mushrooms. Bach et al. (2018) compared the nutritional differences between log cultivation and sterile bag substrate cultivation of shiitake mushrooms and found clear differences in nutrient composition between fruiting bodies produced under different cultivation systems. Shiitake cultivated on sterile substrates showed higher levels of proteins, minerals, and lipids. The lower lignin content and more suitable carbon-to-nitrogen conditions of the substrate may have promoted nutrient utilization by fungal mycelia. For family farms and growers, substrate optimization should not focus only on yield but also consider nutritional characteristics of the products. With increasing consumer demand for functional foods, bioactive components such as polysaccharides, vitamins, and minerals in shiitake mushrooms have attracted more attention. Different cultivation systems and substrate conditions can affect the composition of micronutrients, including vitamin and mineral levels (Farhan and Chechan, 2023). 5.3 Formation of flavor precursors and sensory quality The aroma of shiitake mushrooms mainly originates from volatile compounds, sulfur-containing compounds, free amino acids, organic acids, and flavor-related nucleotides. Although these flavor compounds undergo further release and transformation during drying and processing, their formation is closely associated with the nutritional environment provided by the substrate during cultivation. Different substrate materials can alter the accumulation of flavor-related metabolites in shiitake fruiting bodies. Xu et al. (2025) investigated the effects of agricultural and forestry residue-based mixed substrates on shiitake quality and found that different plant residues could regulate the levels of several flavor precursor compounds. Among them, the treatment containing 20% Caragana korshinskii residues increased sweet taste-related
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