Table 6.

Comparison between optimized formula and control formula.

Categories	Test items	VF	CK
Mycelia stage	Mycelia growth rate (mm/d)	4.55 ± 032	4.43 ± 0.11
	Laccase activity (U/g)	80.67 ± 1.76	68.29 ± 2.02
	Cellulase activity (U/g)	858.98 ± 4.19	816.05 ± 8.25
	Neutral xylanase activity (U/g)	6075.54 ± 78.45	2357.59 ± 61.12
Mushroom emergence period	Primordium formation time (d)	7	8
	Average fresh weight (g)	445.69 ± 5.49	462.45 ± 3.87
	The fertility period of the first mushroom crop	50-53	57-59
	Average biological conversion rate (%)	89.14 ± 1.23	92.49 ± 3.46
	Fruiting body color	white	white
	Fruiting body shape	Round, monkey head-shaped	Round, monkey head-shaped
	Fungal spines	Long	Long
	Firmness of fruiting body	Tight and compact	Tight and compact
	Disease resistance	Strong	Strong
Ingredients of fruiting body	Crude fats (%) DW	6.10 ± 0.11	5.28 ± 0.12
	Crude proteins (g/kg) DW	152.02 ± 0.39	82.03 ± 0.59
	Crude fiber (%) DW	15.11 ± 0.13	17.00 ± 0.39
	Ash content (%) DW	7.78 ± 0.14	7.00 ± 0.08
	Crude polysaccharides (mg/g) DW	343.1 ± 0.55	435.13 ± 3.15
	Water content (%)	65.72 ± 0.07	64.26 ± 0.11
	K (g/kg) DW	19.71 ± 0.28	10.03 ± 0.09
	Ca (mg/kg) DW	240.63 ± 10.34	340.63 ± 10.34
	Fe (mg/kg) DW	88.04 ± 1.13	111.21 ± 2.20
	Zn (mg/kg) DW	10.45 ± 0.22	28.53 ± 0.85
	Mn (mg/kg) DW	4.37 ± 0.18	4.87 ± 0.06
	Cu (mg/kg) DW	8.10 ± 0.06	10.10 ± 0.34
	P (g/kg) DW	2.48 ± 0.15	1.53 ± 0.12
	Se (ug/kg) DW	6.06 ± 4.42	2.08 ± 0.27