Table 4.

Mushroom (% fresh weight) and substrate (% dry weight) composition.

	WS		WS : OLPR 3 : 1 (v/v)		WS : OLPR 1 : 3 (v/v)		p value
	S	M	S	M	S	M	S	M
Moisture	12.8 ± 0.2a	87.7 ± 0.8A	20.0 ± 0.2b	87.5 ± 0.9A	28.7 ± 0.1c	88.0 ± 0.4A	0.00	0.57
Total protein	5.5 ± 0.0b	2.9 ± 0.0B	5.00 ± 0.1a	3.7 ± 0.0C	7.3 ± 0.0c	2.3 ± 0.0A	0.00	0.00
Crude fiber	38.4 ± 0.0a	3.9 ± 0.0B	38.5 ± 0.0a	5.3 ± 0.0C	40.0 ± 0.0b	2.9 ± 0.0A	0.00	0.00
Carbohydrates	38.5 ± 0.0a	6.2 ± 0.0B	38.6 ± 0.0a	6.3 ± 0.0C	40.1 ± 0.0b	5.0 ± 0.0A	0.00	0.00
Fat	0.7 ± 0.0b	0.3 ± 0.0B	1.04 ± 0.00c	0.11 ± 0.00A	0.53 ± 0.00a	0.11 ± 0.00A	0.00	0.00
TSS	1.5 ± 0.0c	0.01 ± 0.00A	0.16 ± 0.00a	0.10 ± 0.00B	0.37 ± 0.00b	0.11 ± 0.00C	0.00	0.00
Fructose	0.6 ± 0.0c	0.01 ± 0.00A	0.01 ± 0.00a	0.01 ± 0.02A	0.04 ± 0.00b	0.01 ± 0.00A	0.00	0.21
Glucose	0.7 ± 0.0c	0.01 ± 0.00A	0.15 ± 0.00a	0.09 ± 0.01B	0.33 ± 0.00b	0.1 ± 0.0B	0.00	0.00
Sucrose	0.2 ± 0.0b	<0.005A	<0.005a	<0.005A	<0.005a	<0.005A	0.00	—

Values are mean ± SD; means within the same column followed by the same letters of lowercase (corresponding to substrate: S) or uppercase (corresponding to mushroom: M) are not significantly different at p < 0.05 according to Duncan's multiple range test. WS: wheat straw, OLPR: olive pruning residues, S: substrate, M: mushroom, and TSS: total soluble sugar.