Final answer:
At the end of the day, remaining mushrooms on a commercial makeline are evaluated for reuse or disposal. Suitable mushrooms may be refrigerated for future use while unusable ones can be composted or repurposed as part of a substrate for further mycelial growth.
Step-by-step explanation:
The question 'What is done at the end of the day with mushrooms remaining on the makeline?' can be interpreted to involve practices related to unused or remaining bio-materials in a commercial mushroom cultivation context. At the end of a day, any remaining mushrooms on the makeline, which may not be suitable for direct consumption or sale, would typically be evaluated for their potential use. If they are not spoiled, they can be stored properly for use the next day. However, if they are not fit for consumption, these mushrooms could be composted or used as a substrate for further cultivation, depending on their condition. Mushroom cultivation involves feeding the mycelium with a nutrient-rich substrate often initiated with 'conditioned' compost, which is a result of microbial and fungal decomposition of materials that may include horse droppings and straw.
Mushrooms, such as the commercial varieties, are substantial contributors to their ecosystems, acting as decomposers. As decomposers, they break down dead matter, returning valuable nutrients to the environment. In controlled cultivation settings, they are grown on substrates like coffee grounds, as indicated by the licensing of an oyster mushroom (Pleurotus ostreatus) mycelium on coffee grounds. The precise handling of unused mushrooms would depend on the specific policies and practices of the commercial operation. It's essential to handle mushrooms safely as some can be toxic or deadly while others are beneficial for consumption and ecological contribution.