Proceedings of the International scientific and practical conference ―Education and Scientific Progress‖ (April 24-26, 2026) / Publisher website: www.naukainfo.com. – Manchester, United Kingdom, 2026. - 218 p.

212 was obtained when using filtered water containing 0.01% cellulase and 0.01% succinic acid. The cultivation efficiency was 275.5 hryvnias for 9.84 kg per 1 m 2 , which is 34.2 hryvnias, or 14.2% more than in the control variant. Therefore, the technological process of growing champignons includes four independent but interrelated technologies: preparation of substrate (compost), preparation of covering material, cultivation of planting material - mycelium (mycelium), and cultivation of the culture using solutions of cellulase and succinic acid. REFERENCES: 1. Stepanova T., Kondratyuk N. Prospects for the use of cultivated mushrooms in the technology of sausage products. Bulletin of the National Technical University "KhPI". Series: New solutions in modern technologies, 2019. Vol. 2. P. 75–80. https://doi.org/10.20998/2413-4295.2019.02.11. 2. Lu J., Li J., Gao H., Zhou D., X H., Cong Y., Zhang W., Xin F., & Jiang M. Recent progress on bio-succinic acid products from lignocellulosic biomass. World journal of microbiology biotechnology, 2021. Vol. 37, no. 1. P. 1–16. https://doi.org/10.1007/s11274-020-02979-z 3. Sousa A.S., Araújo-Rodrigues H., Pintado M.E. The health-promoting potential of edible mushroom proteins. Current pharmaceutical design, 2023. Vol. 29, no. 11. P. 804–823. https://doi.org/10.2174/1381612829666221223103756 4. Kulshreshtha S. Mushroomasp: a sustainable approach for healthcare. probioticsan dantimicro bialproteins, 2024. Vol. 16, no. 3. P. 699–712. https://doi.org/10.1007/s12602-023-10164-5. 5. Gunko S.M., Trynchuk O.O. The influence of storage conditions on biochemical parameters of mushrooms, champignon bolete and oyster mushroom. Vegetable and melon growing, 2014. Vol. 60. P. 81–88. https://vegetables- journal.com/index.php/journal/article/download/360/484