Mushroom Spawn and Its Effects on Mushroom Growth and Development: A Systematic Review

Mushrooms are among the most important indoor-grown horticultural cash crops. Recent increases in consumption are driven by shifts toward healthier diets and a growing vegan population. Mushroom spawn is one of key factors that influence consistency, quality, and the yield of mushrooms. Many studies of mushroom spawn have been published but the performance of mushroom spawn under different conditions has not been summarised. Comprehensive literature searches were conducted to identify the effects of spawn on biological efficiency, and 40 publications were included in this systematic review. Most of the studies were conducted on oyster mushroom (Pleurotus spp.), and grain spawn was popularly used when studying mushroom. Spawn type and rate were demonstrated to affect mycelium growth, which directly influenced mushroom yield. The use of liquid spawn increased mycelium growth, reduced spawn running time, and enhanced mushroom yield. Most studied cases used spawn rates of 3–5% and the biological yield efficiency (BE) of Pleurotus spp. was varied from 5.18 to 173.38% if using grain spawn. The BEs of Hericicum erinacea and Volvariella volvacea inoculated with grain spawn were lower at 22.3–44.4% and 9.42–15.79%, respectively. Recently developed stick and block spawn types seem to be promising spawn with a BE ranging from 68.65 to 70.94%.