J. Technology and Education, Vol.30, No.1, pp.5-8 (2023)

研究論文

コーヒー豆滓中のカフェインが及ぼすヒラタケ栽培への影響

 

田中 孝国¹*，戸澤 杏花里¹，田中 葵希子¹，出川 強志²，武 成祥¹

¹小山工業高等専門学校　物質工学科 (〒323-0806 小山市中久喜771)

*tanakatakakuni@oyama-ct.ac.jp

²小山工業高等専門学校　技術室 (〒323-0806 小山市中久喜771)

 

Effect of caffeine in coffee grounds on Pleurotus ostreatu cultivation

 

Takakuni TANAKA，Akari TOZAWA，Akiko TANAKA，Tsuyoshi DEGAWA and Seisho TAKE

National Institute of Technology, Oyama College

(771 Nakakuki, Oyama City, Tochigi Prefecture 323-0806, JAPAN)

 

(Received March 30, 2023; Accepted May 1, 2023)

 

Coffee grounds are promising for a new biomass, and trials involving their reuse are studied. In this study, in order to effectively utilize the residues of coffee beans and decaffeinated beans, we focused on their use as a fertilizer and attempted to grow oyster mushrooms. As a result, the formation of fruiting bodies was successfully achieved with 50 [wt%] of normal bean grounds and 80 [%] of decaffeinated bean grounds. From these results, it was found that the amount of caffeine affected the formation of the fruiting bodies. In the future, we will examine the possibility of increasing the size of the fruiting bodies by additional fertilization.

Key words: Pleurotus ostreatu / coffee grounds / mushroom