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Journal articles on the topic 'Cultivated mushrooms'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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1

Sukesti, Fatmasari, Setia Iriyanto, and Purnomo. "ibM Kelompok Tani Jamur Tiram di Kelurahan Tlogomulyo." MAKSIMUM 4, no. 2 (2015): 48. http://dx.doi.org/10.26714/mki.4.2.2014.48-52.

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Oyster mushrooms easily to cultivated so this activities become to choice of small and medium enterprises (SMEs) to conduct cultivation. Oyster mushroom (Pleurotus ostreatus) is a nutritious food ingredients with high protein, rich in vitamins and minerals, low in carbohydrates, fat and calories. Oyster mushroom products can not only be consumed in the form of cooked vagetables, but can be processes into a form processed foods like crispy mushrooms, mushroom chips, nuggets mushroom, mushroom dumplings, and other processed foods. Farmer groups "Agro Mandiri Graha" develop the cultivation of oys

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Handayani, Tety Desrita, Mimi Harni, Fidela Violalita, and Nurzarrah Tazar. "Diversifikasi Pengolahan Jamur Tiram pada Kelompok Tani Saraso, Kenagarian Batu Balang, Kecamatan Harau, Kabupaten Lima Puluh Kota." Jurnal Warta Pengabdian Andalas 27, no. 4 (2020): 263–69. http://dx.doi.org/10.25077/jwa.27.4.263-269.2020.

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Oyster mushrooms are widely cultivated by Saraso farmer group Kenagarian Batu Balang, Harau District, Lima Puluh Kota Regency. The purpose of the activity was to increase knowledge and skills and empower the women of the Saraso Farmers Group, in the diversification of processed oyster mushroom products in order to increase the selling value. So far, the oyster mushrooms they cultivate are sold in fresh mushrooms, and only a few sell in processed food. The hope is that with this activity, the community can make various processed oyster mushrooms to add value to the sale which is expected to rai

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3

Mleczek, Mirosław, Anna Budka, Marek Siwulski, et al. "A comparison of toxic and essential elements in edible wild and cultivated mushroom species." European Food Research and Technology 247, no. 5 (2021): 1249–62. http://dx.doi.org/10.1007/s00217-021-03706-0.

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AbstractThe multi-elemental composition of 4 edible wild-growing mushroom species that commonly occur in Polish forests was compared to 13 cultivated mushroom species available in trade. A considerable variation in the macroelements content was revealed with cultivated species containing higher amounts of macroelements. The mean content of B, Co, Cr, Fe, Pb, Pr, Pt, Sb, Sm, Sr, Te, and Tm was higher in cultivated mushroom species, while the opposite was noted for Ba, Cd, Cu, Hg, La, Mo, Sc, and Zn. Selected cultivated forms exhibited increased content of Al (F. velutipes), As (H. marmoreus, F.

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Maihara, Vera Akiko, Patricia Landim da Costa Moura, Marília Gabriela Miranda Catharino, Edson Gonçalves Moreira, Lilian Pavanelli Castro, and Rubens Cesar Lopes Figueira. "Cadmium determination in Lentinus edodes mushroom species." Food Science and Technology 32, no. 3 (2012): 553–57. http://dx.doi.org/10.1590/s0101-20612012005000080.

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Many studies have drawn attention to the occurrence and concentration of toxic elements found in the fruiting body of mushrooms. Some edible mushroom species are known to accumulate high levels of inorganic contaminants, mainly cadmium, mercury, and lead. There are about 2,000 known edible mushroom species, but only 25 of them are cultivated and used as food. In Brazil, the most marketed and consumed mushroom species are Agaricus bisporus, known as Paris champignon, Lentinus edodes, or Shitake and Pleurotus sp, also called Shimeji or Hiratake. In this study, the concentration of cadmium was de

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Jung, Dae-Ho, and Jung-Eek Son. "CO2 Utilization Strategy for Sustainable Cultivation of Mushrooms and Lettuces." Sustainability 13, no. 10 (2021): 5434. http://dx.doi.org/10.3390/su13105434.

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Mushroom cultivation generates a large amount of CO2 that can be used sustainably. The objective of this study was to use actual cultivation and simulation to find a sustainable cultivation method that uses the CO2 generated by king oyster mushrooms for the production of romaine lettuces. A closed cultivation system consisting of one mushroom chamber, three lettuce chambers, and one gas-mixing chamber was used. Two cultivation conditions, non-continuous and continuous, were analyzed. The non-continuous system cultivated 15 lettuces and 12 mushroom bottles at a time every 25 and 16 days, respec

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Cutler II, W. Dalley, Alexander J. Bradshaw, and Bryn T. M. Dentinger. "What’s for dinner this time?: DNA authentication of “wild mushrooms” in food products sold in the USA." PeerJ 9 (August 2, 2021): e11747. http://dx.doi.org/10.7717/peerj.11747.

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Mushrooms have been consumed by humans for thousands of years, and while some have gastronomic and nutritional value, it has long been recognized that only select species of mushrooms are suitable for consumption. Adverse health effects of consuming poisonous mushrooms range from mild illness to death. Many valuable edible mushrooms are either impractical or unable to be grown commercially, requiring them to be harvested from the wild. In the U.S., products containing these wild-collected mushrooms are often sold with the nonspecific and undefined label “wild mushrooms,” although in some cases

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7

Mirończuk-Chodakowska, Iwona, Katarzyna Socha, Małgorzata Elżbieta Zujko, Katarzyna Maria Terlikowska, Maria Halina Borawska, and Anna Maria Witkowska. "Copper, Manganese, Selenium and Zinc in Wild-Growing Edible Mushrooms from the Eastern Territory of “Green Lungs of Poland”: Nutritional and Toxicological Implications." International Journal of Environmental Research and Public Health 16, no. 19 (2019): 3614. http://dx.doi.org/10.3390/ijerph16193614.

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The aims of this study were to determine Cu, Mn, Se, and Zn content in wild mushrooms collected from unpolluted areas of the eastern Green Lungs of Poland (GLP) territory, to compare them to some popular species of cultivated mushrooms, evaluate mushroom contribution to the daily intake of the studied bioelements, and to determine their possible toxic effect resulting from potentially excessive mushroom consumption from areas recognized as ecologically uncontaminated. Bioelements were determined in 21 species of edible mushrooms: eighteen species of wild mushrooms and three species of popular

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8

Glamočlija, Jasmina, Dejan Stojković, Miloš Nikolić, et al. "A comparative study on edible Agaricus mushrooms as functional foods." Food & Function 6, no. 6 (2015): 1900–1910. http://dx.doi.org/10.1039/c4fo01135j.

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9

Chung, Ill-Min, So-Yeon Kim, Jae-Gu Han, Won-Sik Kong, Mun Yhung Jung, and Seung-Hyun Kim. "Fatty Acids and Stable Isotope Ratios in Shiitake Mushrooms (Lentinula edodes) Indicate the Origin of the Cultivation Substrate Used: A Preliminary Case Study in Korea." Foods 9, no. 9 (2020): 1210. http://dx.doi.org/10.3390/foods9091210.

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Shiitake mushroom (Lentinula edodes) is commonly consumed worldwide and is cultivated in many farms in Korea using Chinese substrates owing to a lack of knowledge on how to prepare sawdust-based substrate blocks (bag cultivation). Consequently, issues related to the origin of the Korean or Chinese substrate used in shiitake mushrooms produced using bag cultivation have been reported. Here, we investigated differences in fatty acids (FAs) and stable isotope ratios (SIRs) in shiitake mushrooms cultivated using Korean and Chinese substrates under similar conditions (strain, temperature, humidity,

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10

Egra, Saat, Muhammad Soesilo Dermawan, Etty Wahyuni, et al. "PENINGKATAN PERTUMBUHAN MISELIUM JAMUR TIRAM (Pleurotus ostreatus) YANG DIPENGARUHI OLEH PROMOL 12." ULIN: Jurnal Hutan Tropis 3, no. 2 (2019): 58. http://dx.doi.org/10.32522/ujht.v3i2.2889.

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White oyster mushroom (Pleurotus ostreatus) is a mushroom that has a variety of basidiomycetes that grow in tropical forests with high humidity. This mushroom is classified as edible, has even been cultivated for a long time by the community. Therefore, nowadays oyster mushrooms have a high value, it caused many people have cultivated these mushrooms. In this study we want to show a difference in the growth of the white oyster mushroom mycelium before given promol 12 (as control) and after being given 12 types of local microbial probiotics (PROMOL12). The method used is RAK (Design random grou

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Mishra, Akkal Deo, and Manju Mishra. "Nutritional Value of Some Local Mushroom Species of Nepal." Janapriya Journal of Interdisciplinary Studies 2 (August 17, 2017): 1–11. http://dx.doi.org/10.3126/jjis.v2i1.18060.

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A study on the nutrients of cultivated and wild mushrooms as a sample analysis is carried out. The variation of chemical constituents based on the species, substratum and season has been observed for three cultivated species namely Agaricus bisporus, Pleurotus sajorcaju and Laccaria leccata alongwith one wild species namely Laetiporus sulphureus. The observations have been made for saw dust, paddy straw and wheat straw as substratum. Saw dust is found to produce higher yield followed by paddy straw in summer season as compared to winter vegetation. On the average 1.5 kg of saw dust produced 1

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Dias, Eustáquio Souza. "Mushroom cultivation in Brazil: challenges and potential for growth." Ciência e Agrotecnologia 34, no. 4 (2010): 795–803. http://dx.doi.org/10.1590/s1413-70542010000400001.

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Mushroom cultivation is rapidly expanding in Brazil because Brazilians have discovered the medicinal and culinary value of mushrooms and their economic situation has improved. However, the horticultural technology for cultivating mushrooms under Brazilian conditions is lacking. For many years, the mushroom cultivation technology used in Brazil was adapted from developed countries whose materials and climate were different from those of Brazil. In order to exploit the Brazilian potential for mushroom cultivation it is essential to develop cultivation technology for family owned and operated rus

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Thu, Zaw Min, Ko Ko Myo, Hnin Thanda Aung, Marco Clericuzio, Chabaco Armijos, and Giovanni Vidari. "Bioactive Phytochemical Constituents of Wild Edible Mushrooms from Southeast Asia." Molecules 25, no. 8 (2020): 1972. http://dx.doi.org/10.3390/molecules25081972.

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Mushrooms have a long history of uses for their medicinal and nutritional properties. They have been consumed by people for thousands of years. Edible mushrooms are collected in the wild or cultivated worldwide. Recently, mushroom extracts and their secondary metabolites have acquired considerable attention due to their biological effects, which include antioxidant, antimicrobial, anti-cancer, anti-inflammatory, anti-obesity, and immunomodulatory activities. Thus, in addition to phytochemists, nutritionists and consumers are now deeply interested in the phytochemical constituents of mushrooms,

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Carrasco, Jaime, María-Jesús Navarro, and Francisco J. Gea. "Cobweb, a serious pathology in mushroom crops: A review." Spanish Journal of Agricultural Research 15, no. 2 (2017): e10R01. http://dx.doi.org/10.5424/sjar/2017152-10143.

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Cobweb is a fungal disease of commercially cultivated mushrooms. Several members of the ascomycete genus Cladobotryum sp. have been reported as causal agents. White button mushroom is the most frequently cited host, but a wide range of cultivated edible mushrooms suffer cobweb. The pathology causes production losses and reduces the crop surface available. The parasite produces a great number of harmful conidia that can be released easily and distributed throughout the mushroom farm to generate secondary points of infection. To prevent initial outbreaks, hygiene is of primary importance within

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15

Hatvani, Lóránt, Petra Sabolić, Sándor Kocsubé, et al. "The First Report on Mushroom Green Mould Disease in Croatia / Prvi Izvještaj O Bolesti Zelene Plijesni U Hrvatskoj." Archives of Industrial Hygiene and Toxicology 63, no. 4 (2012): 481–87. http://dx.doi.org/10.2478/10004-1254-63-2012-2220.

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AbstractGreen mould disease, caused by Trichoderma species, is a severe problem for mushroom growers worldwide, including Croatia. Trichoderma strains were isolated from green mould-affected Agaricus bisporus (button or common mushroom) compost and Pleurotus ostreatus (oyster mushroom) substrate samples collected from Croatian mushroom farms. The causal agents of green mould disease in the oyster mushroom were T. pleurotum and T. pleuroticola, similar to other countries. At the same time, the pathogen of A. bisporus was exclusively the species T. harzianum, which is different from earlier find

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Terakawa, A., K. Ishii, S. Matsuyama, et al. "Studies on radioactive cesium and alkali elements in lentinula edodes (Shiitake) based on PIXE analysis." International Journal of PIXE 23, no. 03n04 (2013): 147–52. http://dx.doi.org/10.1142/s0129083513410076.

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Particle-induced X-ray emission (PIXE) analysis of Lentinula edodes mushrooms (Shiitake mushrooms) contaminated with radioactive cesium was performed to study relationships between concentrations of alkali elements in the shiitake mushroom samples and their radioactive cesium levels. The shiitake mushrooms were cultivated using radiocontaminated hard wood logs due to the nuclear power plant accident in Fukushima. The significant localization of radioactive cesium was found in the pileus region of the shiitake mushroom from autoradiographic observation. The concentrations of alkali elements in

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17

Salihović, Mirsada, Melita Huremović, Selma Špirtović-Halilović, Alija Uzunović, Ekrem Pehlić, and Aida Šapčanin. "Aminokiselinski sastav i antioksidacijska aktivnost odabranih gljiva Bosne i Hercegovine." Kemija u industriji 68, no. 3-4 (2019): 97–103. http://dx.doi.org/10.15255/kui.2018.034.

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Many studies highlight the health benefits of mushrooms, which are consequently becoming more and more interesting for researchers. The content of amino acids (AA), total phenolic content (TPC), and antioxidative activity (AAc) were determined in wild as well as cultivated mushrooms. The AA included: L-tryptophan (Trp), L-arginine (Arg), L-cysteine (Cys), L-methionine (Met), L-alanine (Ala), L-phenylalanine (Phe), L-lysine (Lys), L-valine (Val), L-glycine (Gly), and L-leucine (Leu). The wild mushrooms: Lactarius piperatus, Amanita caesarea, Lactarius deliciosus, Lycoperdon pyriforme, Macrolepi

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18

Lidyana, Novita, Dyah Ayu Perwitasari, and Mutimmah Rustianawati. "Revenue And Marketing Channel Of Oyster Mushroom In Probolinggo District." Wiga : Jurnal Penelitian Ilmu Ekonomi 11, no. 1 (2021): 31–38. http://dx.doi.org/10.30741/wiga.v11i1.576.

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This research is a quantitative research. Primary data is the result of filling out questionnaires by all respondents, namely all mushroom farmers in Probolinggo. And secondary data in the form of all mushroom farmer data in Probolinggo with a total population of 60 mushroom farmers in Probolinggo. The selection of oyster mushroom farmer respondents was carried out using the census method. The samples in this study were all farmers who cultivated oyster mushrooms in Probolinggo Regency. The results of this study indicate that oyster mushroom farmers in Probolinggo use logs. By using this tool,

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19

Lêniféré Chantal Soro, Jacques Mankambou Gnanwa, Jean Bedel Fagbohoun Nourou S. Yorou, and Lucien Patrice Kouame. "Assessment of Minerals, Vitamins, Amino and Fatty Acids Components of Pleurotus ostreatus Mushrooms Cultivated and Sold in the Village of M'Badon (Abidjan, Côte d’Ivoire)." International Journal of Current Microbiology and Applied Sciences 10, no. 9 (2021): 276–83. http://dx.doi.org/10.20546/ijcmas.2021.1009.032.

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Mushroom cultivation has been started in Côte d’Ivoire. Awareness of the nutritional and medicinal importance of mushrooms is not extensive. In this study, the nutritional values of dietary mushrooms Pleurotus ostreatus, that are very popular among the cultivated mushrooms in Côte d’Ivoire have been determined. The samples were obtained and analysed for proximate, mineral, vitamin, amino acids and fatty on dry weight basis using standard methods. These mushrooms were rich in minerals content (Cu= 36.35% ; Iron= 52.65 % ; Magnesium= 47.84 % ; Sodium= 14.50%) and contained a lower amount of calc

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OKUZAKI, Masami, Hiroko SASAKI, Yasuo AOYAGI, and Tatsuyuki SUGAHARA. "Chemical compositions in newly cultivated mushrooms." Journal for the Integrated Study of Dietary Habits 4, no. 2 (1993): 32–36. http://dx.doi.org/10.2740/jisdh1991.4.2_32.

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Krełowska-Kułas, M., W. Kudełka, and S. Popek. "Contents of metals in cultivated mushrooms." Nahrung/Food 44, no. 1 (2000): 63–64. http://dx.doi.org/10.1002/(sici)1521-3803(20000101)44:1<63::aid-food63>3.0.co;2-3.

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Van, Dao Thi, N. S. Manukovsky, and I. I. Gitelson. "Chemiluminescence of mushrooms cultivated in Vietnam." Doklady Biochemistry and Biophysics 448, no. 1 (2013): 13–14. http://dx.doi.org/10.1134/s1607672913010043.

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Yamanaka, Katsuji. "I. Production of cultivated edible mushrooms." Food Reviews International 13, no. 3 (1997): 327–33. http://dx.doi.org/10.1080/87559129709541113.

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Uddin, M. N., S. Yesmin, M. A. Khan, M. Tania, M. Moonmoon, and S. Ahmed. "Production of Oyster Mushrooms in Different Seasonal Conditions of Bangladesh." Journal of Scientific Research 3, no. 1 (2010): 161. http://dx.doi.org/10.3329/jsr.v3i1.6130.

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Oyster mushrooms (Pleurotus spp.) are widely cultivated all over the world. Its production is remarkably affected by the environmental conditions like temperature and relative humidity. In this study, we investigated the production of four species of oyster mushroom: Pleurotus ostreatus, P. florida, P. sajor-caju and P. high king cultivated in every season (January to December) in Bangladesh. The temperature (in 0C) and relative humidity (% RH) of culture house in each month, and parameters of mushroom production were recorded. In all of the selected species of this study, the minimum days req

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Savic, Milena, I. Anedjelkovic, Dunja Duvnjak, Danka Matijasevic, Aleksandra Avramovic, and M. Niksic. "The fungistatic activity of organic selenium and its application to the production of cultivated mushrooms Agaricus bisporus and Pleurotus spp." Archives of Biological Sciences 64, no. 4 (2012): 1455–63. http://dx.doi.org/10.2298/abs1204455s.

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The activity of organic selenium against pathogenic molds and its use as a potential selenium source in the production of enriched mushrooms were examined. The effect of commercial selenized yeast on mycelia growth was examined using a method with mycelia disks and a well diffusion method. For mushroom enrichment, different concentrations of selenium were added to a growth substrate. The results presented in this paper suggest that the most suitable concentration of selenized yeast that inhibits the growth of the mycopathogenic molds is 70-100 mg/kg of selenium. With the addition of this conce

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Das, Bodhaditya, Jadab Rajkonwar, A. Jagannath, Prasanta Kumar Raul, and Utsab Deb. "Infra Red Spectra of Different Species of Cultivated Oyster Mushrooms Possible Tool for Identifying Bioactive Compounds and Establishing Taxonomic Linkage." Defence Life Science Journal 5, no. 2 (2020): 118–24. http://dx.doi.org/10.14429/dlsj.5.15562.

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Mushrooms are macrofungi that serve as a vegetarian source of protein along with various bio-active molecules of primary health importance. The activity of the bio-active molecules range from antioxidant, immunomodulation, hepatoprotection. Cultivated oyster mushrooms are also rich in these components which may be estimated quantitatively by skill intensive ‘destructive’ chemical techniques. Infra Red spectroscopy provides a non-destructive user friendly technique to quickly assess the presence of bio-active compounds in mushroom species to be used as a quality control measure as this non-dest

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Chaudhary, Pradip Kumar, Mitesh Shrestha, Bal Hari Poudel, and Mahesh Kumar Adhikari. "In vitro Cultivation of Newly Reported Wild Edible Mushroom Volvariella bomybycina from Nepal." Nepal Journal of Biotechnology 5, no. 1 (2017): 27–31. http://dx.doi.org/10.3126/njb.v5i1.18867.

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Wild edible mushrooms are becoming endangered all over the world. Very few wild edible mushrooms are found in natural habitat. Volvariella bombycina is an edible and medicinal mushroom. The mushroom was collected in natural habitat growing on Populus tree. Mycelium of the mushroom was developed in PDA slant tubes by tissue culture method, incubated at 25°C for 1-2 weeks. Spawn was developed in wheat grains after incubation at 25°C for 2-3 weeks. Substrates were formulated for the development of fruiting bodies by combination of paddy straw, saw dust and rice husk. Fruiting bodies of V. bombyci

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Potocnik, Ivana, Biljana Todorovic, Rada Djurovic-Pejcev, Milos Stepanovic, Emil Rekanovic, and Svetlana Milijasevic-Marcic. "Antimicrobial activity of biochemical substances against pathogens of cultivated mushrooms in Serbia." Pesticidi i fitomedicina 31, no. 1-2 (2016): 19–27. http://dx.doi.org/10.2298/pif1602019p.

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Disease control with few or no chemicals is a major challenge for mushroom growers in the 21st century. An alarming incidence of resistance to antibiotics in bacteria, and to fungicides among mycopathogenic fungi requires effective alternatives. Previous studies have indicated that various plant oils and their components demonstrate strong antimicrobial effects against pathogens on cultivated mushrooms. The strongest and broadest activity to pathogens obtained from mushroom facilities in Serbia was shown by the oils of oregano, thyme and basil. Five oils inhibited the growth of pathogenic bact

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Ogwok, Patrick, Robert Muyinda, Henriettah Nakisozi, and Michael Bamuwamye. "Fatty acid profile of wild edible and cultivated mushrooms (Pleurotus ostreatus, Amanita spp and Termitomyces microcarpus)." Nutrition & Food Science 47, no. 3 (2017): 357–68. http://dx.doi.org/10.1108/nfs-08-2016-0122.

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Purpose The aim of this paper is to investigate fat content and fatty acid profile of cultivated (Pleurotus ostreatus) and wild edible mushrooms (Amanita spp and Termitomyces microcarpus). Design/methodology/approach Pleurotus ostreatus was grown in soil and on cotton seed husks in mushroom growing rooms at Busitema University, Uganda. T. microcarpus and Amanita spp were collected from the wild. Freshly harvested mushrooms were dried at 60°C for 48 h in a hot air oven. Oil was extracted using a Clevenger apparatus. Fatty acid analysis was done using gas chromatography with flame ionization det

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Pardo, Arturo, Arturo de Juan, Manuel Alvarez-Ortí, and José E. Pardo. "Screening of Agaricus bisporus (Lange, Imbach) Strains and the Casing Variables for Quality Mushroom Production in Spain." HortScience 45, no. 2 (2010): 231–35. http://dx.doi.org/10.21273/hortsci.45.2.231.

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Production and quality parameters of three commercial strains of cultivated mushroom Agaricus bisporus (Lange, Imbach) were evaluated. A correlation matrix was made between the main parameters. Blancochamp BL-40, a smooth white hybrid, generally produced the greatest number of mushrooms and provided the highest yield, and its firm mushrooms showed high protein, dry matter, and soluble solid content. Pla. 8.9, a midrange hybrid type, produced mushrooms with a high protein, soluble solid, and ash content. The third strain assayed was Gurelan 45, which produced large, firm off-white mushroom crop

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Krasnikov, A. V., V. S. Selikhova, and E. S. Krasnikova. "Accumulation of heavy metals by wild and cultivated mushrooms (review)." Innovations and Food Safety, no. 1 (April 15, 2021): 61–66. http://dx.doi.org/10.31677/2072-6724-2021-31-1-61-66.

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The article is devoted to the problem of consequences of anthropogenic environment pollution with heavy metals and their salts. The review presents data on food products that most actively accumulate them. It is shown that edible wild-growing and cultivated mushrooms are classified as such. At the same time, there are no normative documents regulating the maximum permissible values of heavy metals content for wild mushrooms. Herewith, among the wild-growing mushrooms, there are species that are most prone to the heavy metals accumulation. According to the authors, the issue of studying the acc

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Straatsma, Gerben, Tineke W. Olijnsma, Jan P. G. Gerrits, Leo J. L. D. Van Griensven, Robert A. Samson, and Huub J. M. Op Den Camp. "Bioconversion of cereal straw into mushroom compost." Canadian Journal of Botany 73, S1 (1995): 1019–24. http://dx.doi.org/10.1139/b95-352.

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Agaricus bisporus mushrooms are cultivated on straw compost prepared in the sequence phase I and phase II. Phase I is a process at 70–80 °C for several days up to 2 weeks. Phase II is a controlled process at 45 °C for 6 days. In phase II the thermophilic fungus Scytalidium thermophilum becomes abundant. Its density in finished compost is correlated with the yield of mushrooms. It stimulates the growth rate of mushroom mycelium. Scytalidium thermophilum was inoculated in batches of 1 tonne of pasteurized compost for experimental phase II. Mushroom yields on these composts were twice those of co

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Farida Arinie Soelistianto, Martono Dwi Atmadja, Kristina Widjajanti, Yani Ratnawati, and Azam Muzakhim Imammuddin. "PERSEPSI ANAK USIA DINI TERHADAP BENTUK MAKANAN UNIK." Jurnal Pengabdian Polinema Kepada Masyarakat 8, no. 1 (2021): 81–89. http://dx.doi.org/10.33795/jppkm.v8i1.65.

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   Nutrient content and efficacy of the oyster mushroom has a high protein with a complete amino acids, including essential amino acids needed manusia.Selain itutuna oyster contains vitamins B1, B2 and some mineral salts of the elements Ca, P, Fe, Na and K . The fiber content of 7.4% until the mushrooms start of 27.6% is very good for digestion. While the meatballs are generally the typical food of the city of Malang are usually made from raw material although recent beef can also be made from raw materials of fish, chicken and mushroom. Apart easily cultivated oyster m

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Vetter, J. "Biological values of cultivated mushrooms — A review." Acta Alimentaria 48, no. 2 (2019): 229–40. http://dx.doi.org/10.1556/066.2019.48.2.11.

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Bekiaris, Georgios, Dimitra Tagkouli, Georgios Koutrotsios, Nick Kalogeropoulos, and Georgios I. Zervakis. "Pleurotus Mushrooms Content in Glucans and Ergosterol Assessed by ATR-FTIR Spectroscopy and Multivariate Analysis." Foods 9, no. 4 (2020): 535. http://dx.doi.org/10.3390/foods9040535.

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Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy was used to monitor the infrared absorption spectra of 79 mushroom samples from 29 Pleurotus ostreatus, P. eryngii and P. nebrodensis strains cultivated on wheat straw, grape marc and/or by-products of the olive industry. The spectroscopic analysis provided a chemical insight into the mushrooms examined, while qualitative and quantitative differences in regions related to proteins, phenolic compounds and polysaccharides were revealed among the species and substrates studied. Moreover, by using advanced chemometrics

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Chen, X., M. D. Ospina-Giraldo, V. Wilkinson, D. J. Royse, and C. P. Romaine. "Resistance of Pre- and Post-epidemic Strains of Agaricus bisporus to Trichoderma aggressivum f. aggressivum." Plant Disease 87, no. 12 (2003): 1457–61. http://dx.doi.org/10.1094/pdis.2003.87.12.1457.

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Since the early 1990s, the epidemic of green mold on the cultivated mushroom Agaricus bisporus in North America has been caused by Trichoderma aggressivum f. aggressivum. The findings of earlier research suggested that the microevolutionary emergence of T. aggressivum f. aggressivum coincided with the onset of the epidemic. This hypothesis was tested further by determining the disease susceptibility of mushroom strains grown widely before the epidemic manifested. The results of complementary methods of analysis, which entailed a grain protection assay and cropping trials, established that two

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Gallotti, Francesca, and Vera Lavelli. "The Effect of UV Irradiation on Vitamin D2 Content and Antioxidant and Antiglycation Activities of Mushrooms." Foods 9, no. 8 (2020): 1087. http://dx.doi.org/10.3390/foods9081087.

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Mushroom irradiation has been considered a sustainable process to generate high amounts of vitamin D2 due to the role of this vitamin for human health and of the global concerns regarding its deficient or inadequate intake. Mushrooms are also receiving increasing interest due to their nutritional and medicinal properties. However, there is still a knowledge gap regarding the effect of UV irradiation on mushroom bioactive compounds. In this study, two of the most cultivated mushroom species worldwide, Agaricus bisporus and Pleurotus ostreatus, were irradiated with UV-B, and the effect of proces

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Indratmi, Dian, Yossy Dian Kurniasari, Hartawati Hartawati, and Ali Ikhwan. "Utilization of Tofu Industry Waste and Banana Plant Waste for Growing Medium of Brown Oyster Mushrooms (Pleurotus cystidiosus [Jacq. Fr.] P.Kumm.)." E3S Web of Conferences 226 (2021): 00014. http://dx.doi.org/10.1051/e3sconf/202122600014.

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Brown oyster mushroom is one of the consumption mushrooms with high economic value, so it is important to be cultivated commercially. Several types of plant and industrial wastes, such as dried banana leaves and tofu dregs, are available abundantly in the field. The waste has the potential to be used as medium for growing consumption mushrooms. This is because dried banana leaves and tofu dregs contain enough nutrients needed for the growth and development of oyster mushrooms. The study aimed to determine the growth response and yield of brown oyster mushrooms by giving various doses of dried

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Ghimire, Ashish, Krishna Raj Pandey, Yagya Raj Joshi, and Sobita Subedi. "Major Fungal Contaminants of Mushrooms and Their Management." International Journal of Applied Sciences and Biotechnology 9, no. 2 (2021): 80–93. http://dx.doi.org/10.3126/ijasbt.v9i2.37513.

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Mushrooms are known for several nutritional and medicinal benefits and are cultivated worldwide. Several fungal contaminants of mushrooms have been serving as the major restraining factor in the growing mushroom industry for a long time. Fungal contaminants like Trichoderma spp., Mycogone spp., Lecanicillium spp., Cladobotryum spp., Coprinus spp., Sependonium spp., Sclerotium rolfsii, and Cephalothecum roseum among many, are found to infect mushroom crops at different stages from spawn run period to maturation of fruiting bodies. These contaminants may reduce yield and/or degrade the quality o

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Terakawa, A., Y. Hirakata, K. Kikuchi, et al. "The quantitative relationships among alkali elements and the availability of Rb as a substitute for radioactive Cs in Lentinula edodes." International Journal of PIXE 28, no. 01n02 (2018): 61–68. http://dx.doi.org/10.1142/s0129083519500098.

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We performed particle-induced X-ray emission analysis to determine the quantitative relationships among alkali elements including radioactive Cs in Lentinula edodes (shiitake mushroom). The shiitake mushrooms were cultivated using radioactive Cs-contaminated hardwood logs, with Rb and stable Cs added to evaluate their concentrations by particle-induced X-ray emission (PIXE) analysis, as well as to measure the spatial distribution of radioactive Cs in the mushroom sample using an autoradiographic method. Radioactive Cs were strongly concentrated in the peripheral region of the mushroom pileus,

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Savic, Milena, Jelena Petrovic, Anita Klaus, et al. "Growth and fruit body formation of Pleurotus ostreatus on media supplemented with inorganic selenium." Zbornik Matice srpske za prirodne nauke, no. 116 (2009): 209–15. http://dx.doi.org/10.2298/zmspn0916209s.

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Selenium is a trace mineral chemically related to sulfur and tellurium. In the body selenium combines with protein molecules to form selenoproteins and it is distributed in low concentrations and unequally in air, soil and water all over the world. Edible mushrooms are known to be selenium accumulators. Since mushrooms contain relatively high protein levels, and they can accumulate large amounts of selenium, it is reasonable to expect that selenium could be incorporated into proteins. The growth of mycelia and fruit body formation of different medicinal mushroom strains of Pleurotus ostreatus

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Fook Yee Chye, Jin Yi Wong, and Jau-Shya Lee. "Nutritional Quality and Antioxidant Activity of Selected Edible Wild Mushrooms." Food Science and Technology International 14, no. 4 (2008): 375–84. http://dx.doi.org/10.1177/1082013208097445.

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Five species of edible wild mushrooms were selected to determine the proximate composition, vitamins (retinol, α-tocopherol, γ-tocopherol, thiamin, riboflavin, and ascorbic acid) and mineral contents (Fe, Zn, Co, Ca, Mg, K, and Na), antioxidant activity, and total phenolics. Hygrophorus sp. showed significant higher ( p<0.05) fat content as compared to other wild mushrooms with the mean value of 6.57%. However, Polyporus tenuiculus was found to be a good source of fiber while Hygrocybe sp. was good in α-tocopherol among the mushrooms tested. The iron and calcium contents were the highest in

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Jennifer, Oinam, and Laishram Joymati Devi. "Bioconversion of Selected Solid Wastes by Control Cultivation of Oyster Mushroom, Pleurotus florida and its Nutrient Analysis." International Journal of Research in Engineering, Science and Management 3, no. 12 (2020): 34–36. http://dx.doi.org/10.47607/ijresm.2020.401.

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Mushrooms are a source of nutrition particularly in respect of proteins and vitamins. It has been rightly called “vegetable meat”. Apart from being potential protein and energy source, mushrooms are famous for their medicinal values. In addition to their fascination for the gourmet, they are nature’s most active agents in the disposal of forest’s waste materials. Not only in disposing timber, but also helps in converting dead plants into available food. They are efficient agents, fitting into the nutrient cycle of farms and forests. As they utilize agricultural by products and wastes as their

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Koutrotsios, Georgios, Georgios Danezis, Constantinos Georgiou, and Georgios I. Zervakis. "Elemental Content in Pleurotus ostreatus and Cyclocybe cylindracea Mushrooms: Correlations with Concentrations in Cultivation Substrates and Effects on the Production Process." Molecules 25, no. 9 (2020): 2179. http://dx.doi.org/10.3390/molecules25092179.

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Few data exist about the effect of substrates’ elemental content on the respective concentrations in cultivated mushrooms, on the degradation of lignocellulosics or on production parameters. Sixteen elements (14 metals and 2 metalloids) were measured by inductively coupled plasma mass spectrometry (ICP-MS) in Pleurotus ostreatus and Cyclocybe cylindracea mushrooms, and in their seven cultivation substrates composed of various plant-based residues. Results revealed a high variability in elemental concentration among substrates which generally led to significant differences in the respective mus

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Mallikarjuna, S. E., A. Ranjini, Devendra J. Haware, M. R. Vijayalakshmi, M. N. Shashirekha, and S. Rajarathnam. "Mineral Composition of Four Edible Mushrooms." Journal of Chemistry 2013 (2013): 1–5. http://dx.doi.org/10.1155/2013/805284.

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Two cultivated mushroom species, namely,Lentinula edodes and Pleurotus floridaand two wild growing speciesLentinus cladopusandPleurotus djamorwere studied for their mineral contents such as Ca, Mg, Na, K, Fe, Zn, Mn, Cu, Ni, Se, Pb, and Cd by Inductive Coupled Plasma Atomic Emission Spectroscopy (ICP-AES) and also Atomic Absorption Spectroscopy, (AAS). Phosphorus was estimated by spectrophotometric method. K, Ca, Na, and P were in higher concentrations ranging from 59.3 mg to 3634 mg, 8.27 mg–174.9 mg, 22.2 mg–327.4 mg, and 100.5 mg–769.9 mg/100 g dry weight respectively in the four mushroom s

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Gill, Warwick M., and Akihiko Tsuneda. "The interaction of the soft rot bacterium Pseudomonas gladioli pv. agaricicola with Japanese cultivated mushrooms." Canadian Journal of Microbiology 43, no. 7 (1997): 639–48. http://dx.doi.org/10.1139/m97-091.

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The mushroom soft rot bacterium Pseudomonas gladioli pv. agaricicola was observed to cause pitting when inoculated onto tissues of several commercially important Japanese cultivated mushrooms. Scanning electron microscope studies demonstrated the sequential removal of hyphal wall layers, thereby exposing the chitin skeletal matrix, which in turn was degraded. A second type of damage typified by collapsed, shriveled, and in some cases lysed hyphal cells was also observed. Culture plate assays revealed that Pseudomonas gladioli pv. agaricicola produces chitinase and this, coupled with earlier ev

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Kim, M. K., J. S. Ryu, Y. H. Lee, and H. D. Yun. "First Report of Pantoea sp. Induced Soft Rot Disease of Pleurotus eryngii in Korea." Plant Disease 91, no. 1 (2007): 109. http://dx.doi.org/10.1094/pd-91-0109a.

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The king oyster mushroom, Pleurotus eryngii, has become a popular crop because of its unique flavor and texture and is cultivated in many areas in Korea. In 2003, symptoms of water-soaked lesions and soft rot in the stipes and pileus of cultivated P. eryngii was observed in Jinju, Korea. Diseased tissue was plated on nutrient media. Dominate colonies were yellow, convex, circular with smooth margins, and had a shiny texture. Computer analysis of the data gathered, using the API kit (50CHE, bioMérieux, Marcy-l'Etoile, France), showed that the strain belongs to the Enterobacteriaceae. Although t

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Rashmi Topno, Kiroom, and Anjani Kumar Srivastava. "MOLECULAR BASED IDENTIFICATION OF BOLETUS EDULAIS FOUND IN JHARKHAND." International Journal of Advanced Research 9, no. 08 (2021): 180–84. http://dx.doi.org/10.21474/ijar01/13246.

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Food industry is dynamic and in search of innovation and nutrition content. Nutrition and food supplements demand can be fulfilled by mushroom.Agaricus(Button mushroom), Pleurotus (Oyster mushroom)and Volvariella(Paddy straw mushroom)are only popularly species cultivated and commercialized. There are many other wild mushrooms which can be commercialized with ethnomedicinal and rich nutrition content. In Jharkhand many wild mushroom species are found but they identified with many synonyms.(Srivastava and Soreng 2014) Identification is done on the basis of morphological structures and microscopi

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Tagkouli, Dimitra, Georgios Bekiaris, Stella Pantazi, et al. "Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products." Foods 10, no. 6 (2021): 1287. http://dx.doi.org/10.3390/foods10061287.

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The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Selected samples were additionally roasted. More than 50 compounds were determined in fresh mushroom samples, with P. ostreatus presenting higher concentrations but a lower number of volatile compounds compared to P. e

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Czapski, Janusz, and Józef Bąkowski. "Effect of storage conditions on the quality of cultivated mushrooms (Agaricus bisporus (Lange) Sing.)." Acta Agrobotanica 39, no. 2 (2013): 221–34. http://dx.doi.org/10.5586/aa.1986.020.

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A number of quality factors were studied during storage of cultivated mushrooms (<i>Agaricus bisporus</i>) at 2°C in controlled atmospheres. A concentration of 15% CO<sub>2</sub> and 1.5-2% O<sub>2</sub> and an atmosphere with a continuous flow of nitrogen retarded cap expansion and stipe elongation, while 10% CO<sub>2</sub> retarded only cap expansion. Controlled atmospheres suppressed the growth of some microorganisms. The toughness of mushrooms stored in a normal atmosphere at 2°C markedly decreased during storage, while 10% CO<sub>2<

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