摘要：Every year, in Romania huge amounts of wine ry and vine yard wastes cause serious environmental damages in vineyards as well as nearby winery factories, for instance, by the ir burning on the soil surface or their i ncorporation inside soil matrix . In this respect, the main aim of this work was to establish the best biotechnology of winery and vine yard wastes recycling by using them as appropriate growth substrata fo r edible mu shrooms . According to this purpose, two mushroom species of Basidiomycetes group, n amely Lentinula edodes and Pleurotus ost reatus were used as pure mushroom cultures in experiments. All mycelia mushroom cultures were incubated for 120 – 168 h. During the inc ubation time period, all the spawn cultures were maintained in special growing rooms, designed for optimal incubation at 23 o C. In the next stage of experiments, the culture composts for mushroom growing were prepared from the lignocellulose wastes as vine cuttings and marc of grapes in order to be used as substrata in mycelia development and fruit body formation. All the physical and chemical parameters that could influence the mycelia growing as well as fruit body formation of L. edodes and P. ostreatus we re compared to the same fungal cultures that were grown on poplar logs used as control samples
关键词：biotechnology; biomass; edible mushrooms; recycling; vineyard and winery wastes
