Investigation of the Effects of Kombucha Mushroom on Mycelium Growth of Agaricus bisporus Using Artificial Neural Networks

Abstract

The effects of Kombu mushroom extract on Agaricus bisporus mycelia development were the subject of this study. To prepare kombu mushroom extract; 60 g of sugar and black tea were added to 1 liter of water and fermentation of Kombu mushroom was achieved in this environment. The obtained extract was added to the potato dextrose agar medium at 0, 50, 75, 100cc. Mycelial agar discs of Agaricus bisporus with prepared agar were inoculated, developed at 23°C for 10 days, and mycelial development was examined. At the end of the incubation period, it was observed that mycelial development in the groups to which Kombucha mushroom extract was added was much better than the control group.