Sustainable revalorization of agave bagasse, a lignocellulosic residue from mezcal production, is essential for environmental management. This study evaluated its potential as a substrate for the in vitro cultivation of the wild edible mushroom Pleurotus agaves. Characterization revealed a robust lignocellulosic matrix (70.9–75.87% NDF, 42.05–51.18% ADF and 10% lignin) and significant antioxidant potential, particularly in A. marmorata, which also exhibited higher total reducing sugars (11.94 mg/mL). This provides an energetic advantage for initial mycelial growth. Substrate microstructure was analyzed via microscopy (CLSM/SEM) before and after thermal pretreatment (55 °C). The IE-2038 strain was tested in five formulations: straw (P-55), bagasse (B-55), and straw–bagasse mixtures at 50–50%, 25–75%, and 75–25%. Mycelial growth rates indicated that PB-55 and pB-55 exhibited the fastest fungal colonization (8.2 mm/day and 8.3 mm/day). Microstructural analysis revealed significant damage to the polymeric organization of the bagasse, caused by mezcal production techniques and thermal treatment. This damage made lignin and cellulose more accessible for P. agaves. This synergy is supported by the adaptation of P. agaves to agave stalks. These findings confirm the capacity of bagasse as a sustainably bioprocessed substrate for edible mushroom cultivation, providing an effective alternative for the revalorization of agro-industrial residues that contribute to the circular economy.
Valdez-Betanzos et al. (Sun,) studied this question.