Apple pomace is a by-product from the apple processing industry and has the potential to support the growth of microorganisms. In this study, the effect of apple pomace on the growth rate of Pleurotus ostreatus mycelium was investigated. The mycelial growth dramatically increased by 34.5, 20 and 26% in solid culture, liquid culture, and solid-state fermentation, respectively, by adding 2.5% apple pomace. However, the growth of P. ostreatus mycelia was slightly inhibited by adding 5 or 10% compared to 2.5% apple pomace. Our findings reveal that apple pomace utilization can become a model for the valuable addition of similar wastes, and for the development of a solid-state fermenter.

• Dae-Eun Yoon(Department of Applied Biochemistry, Konkuk University, Chungju 380-701, Korea)
• Young-Jin Park( Department of Applied Biochemistry, Konkuk University, Chungju 380-701, Korea) | Young-Jin Park
• Hye-Ran Park( Department of Applied Biochemistry, Konkuk University, Chungju 380-701, Korea) | Hye-Ran Park
• Se-Ra Kim( Department of Applied Biochemistry, Konkuk University, Chungju 380-701, Korea) | Se-Ra Kim
• Eun-Suk Son( Department of Applied Biochemistry, Konkuk University, Chungju 380-701, Korea) | Eun-Suk Son
• O-Chul Kwon( Department of Applied Biochemistry, Konkuk University, Chungju 380-701, Korea) | O-Chul Kwon
• Woorijarang Han( Department of Applied Biochemistry, Konkuk University, Chungju 380-701, Korea) | Woorijarang Han
• Chang-Soo Lee( Department of Applied Biochemistry, Konkuk University, Chungju 380-701, Korea) | Chang-Soo Lee