Influence of Extractive Compounds from Selected Tropical Woods on the Growth Performance of Edible Mushroom Mycelia

The successful growth of fungal mycelia on sawdust-based media largely depends on the physicochemical characteristics of the wood, particularly its lignocellulosic composition and secondary metabolites. Wood species with high extractive contents are generally less favorable for fungal media. In this study, gas chromatography–mass spectrometry analysis was used to identify the compounds present in hot-water- and ethanol–toluene-soluble extracts of mango (Mangifera indica), mahogany (Swietenia mahagoni), black rosewood (Dalbergia latifolia Roxb.), and jackfruit (Artocarpus heterophyllus). The results demonstrated that extracts from all four species inhibited the mycelial growth of wood ear mushrooms (Auricularia spp.) and lingzhi (Ganoderma lucidum). The removal of extractives through hot water or ethanol–toluene extraction significantly enhanced the mycelial growth rate and glucosamine content; however, the magnitude of improvement varied depending on the combination of wood and mushroom species. Statistically, no significant differences were observed between the two mushroom species, whereas a significant interaction was found between wood species and extraction method. Mango wood extracted with either hot water or ethanol–toluene, as well as black rosewood extracted with ethanol–toluene, was suitable for supporting the growth of both ear mushrooms and lingzhi. The highest mycelial growth rates of ear mushrooms and lingzhi were 7.41 and 7.40 mm day–1, respectively, while the highest glucosamine contents reached 866.9 and 786.4 μg g–1, respectively.