What is the suitable pH range for common edible fungi?
Although the pH value suitable for the growth of most edible fungi is between 3.0 and 8.0, different edible fungi have their own requirements for their suitable range. For example, the pH range of Agaricus bisporus should be controlled between 5.5 and 8.5, but the most suitable pH value is 6.8 to 7.0. The adaptable pH range of shiitake mushrooms is between 3.0 and 7.0, but the suitable pH value should be controlled between 4.5 and 6.0. The pH value of black fungus ranges between 4.0 and 7.0, and the suitable pH value is between 5.5 and 6.5. The pH value of oyster mushrooms ranges from 3.0 to 7.2, and the optimal pH value should be controlled at around 5.5. The pH value of straw mushrooms ranges from 4.0 to 8.0, but it is a relatively alkaline edible mushroom, and its optimal pH value should be around 6.8 to 7.2.
Since edible fungi may produce some acidic substances, such as organic acids such as acetic acid, citric acid, and oxalic acid, during the cultivation process of the nutrient matrix, the pH value of the growth environment for edible fungi will decrease. Therefore, in the actual production process, pH buffering substances such as potassium dihydrogen phosphite, dipotassium hydrogen phosphate and calcium carbonate are usually added when preparing the culture medium. This stabilizes the pH balance in the nutrient base, allowing it to better promote the normal and healthy growth of edible fungi.