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Academic literature on the topic 'Oyster mushroom'

Author: Grafiati

Published: 4 June 2021

Last updated: 18 May 2024

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Journal articles on the topic "Oyster mushroom"

1

Sukesti, Fatmasari, Setia Iriyanto, and Purnomo. "ibM Kelompok Tani Jamur Tiram di Kelurahan Tlogomulyo." MAKSIMUM 4, no. 2 (January 15, 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 oyster mushroom by processing into food products. With the ibM program the persons from Unimus team partnered with farmer groups "Agro Mandiri Graha" to enhance the ability of members of the group in the development of agribusiness and the strengthening of farmer group became strong farmers organizations and independent. The result obtained from ibM are : improved the skills of farmers cultivate oyster mushrooms in oyster mushroom into food products like : mushroom chips, nuggets mushroom, mushroom dumplings, meatballs mushrooms, mushroom satay and crispy mushrooms and improve financial management and marketing of productsKeyword : oyster mushrooma, processed foods, agribusiness development

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Arum, Ayu Puspita, Setiyono Setiyono, and Gatot Subroto. "Empowerment of Oyster Mushroom Farmers in Karangpring Village, Jember through Training on Making Oyster Mushroom Seeds F0, F1, and F2." Warta Pengabdian 15, no. 2 (September 14, 2021): 98. http://dx.doi.org/10.19184/wrtp.v15i2.23214.

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Oyster mushroom farmers in KarangPring Village, Sukorambi District, Jember Regency have implemented the appropriate oyster mushroom cultivation technique. However, the profit of fresh oyster mushroom sales is still low because the production cost is very high due to F1 oyster mushroom seeds from the supplier being costly. Therefore, it is required a piece of knowledge about the production of F0, F1, and F2 oyster mushroom seeds. So that oyster mushroom farmers can produce oyster mushroom seeds independently. It will have an impact on the reduction of oyster mushroom's production costs. So, the profit of fresh oyster mushroom sales can also be increased; farmers can be F0, F1, and F2 oyster mushroom seed suppliers for others. The method of sharing F0, F1, and F2 oyster mushrooms production was training. The activity result was that the oyster mushroom farmers in Karangpring Village were capable of independently producing F0, F1, and F2 oyster mushroom seeds. These activities can be expected to reduce F0, F1, and F2 oyster mushrooms supply production costs. So the oyster mushroom farmers in KarangPring Village, Sukorambi District, Jember Regency can increase their profit from fresh oyster mushroom sales.

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Zulfarina, Zulfarina, Evi Suryawati, Yustina Yustina, Riki Apriyandi Putra, and Hendra Taufik. "Budidaya Jamur Tiram dan Olahannya untuk Kemandirian Masyarakat Desa." Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) 5, no. 3 (December 1, 2019): 358. http://dx.doi.org/10.22146/jpkm.44054.

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University of Riau with the fostered village program was conducted technology transfer activities on the cultivation of oyster mushrooms in the engagement. The purpose of engagement was to empower the community by cultivating oyster mushrooms and processing oyster mushrooms into products so that they could improve the welfare of Seko Lubuk Tigo village, Lirik District, Indragiri Hulu Regency, Riau Province. The methods used in this activity were: Workshop about The Cultivation of Oyster Mushrooms and Its Processed Products; Discussion of Various Problems and Solutions; Business Management and Product Marketing; Simulation and Evaluation. This Community Service is conducted from June to October 2019. The activity was carried out by involving community service program students of University of Riau as facilitators. The evaluation results of this activity indicated that the cultivation of oyster mushrooms and their preparations had a positive impact on the local community. The community was very responsive to this activity. The prospect of the oyster mushroom market still has considerable opportunities. The output of this activity was the community has been able to do oyster mushroom cultivation and processing. It also produced a reference book about the cultivation of oyster mushrooms.Keywords: baglog; cultivation; oyster mushroom; oyster mushroom’s products.

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Putri, Dian, Nurhapsa Nurhapsa, and A. Erna Sriwahyuningsih. "Marketing Strategy of Oyster Mushroom (Pleurotus Ostreatus) in Maritengngae District, Sidenreng Rappang Regency (Case Study of Independent Mushroom Business)." LaGeografia 20, no. 1 (October 21, 2021): 32. http://dx.doi.org/10.35580/lageografia.v20i1.24058.

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The purpose of this study was to determine the internal (strengths and weaknesses) and external (opportunities and threats) factors in Mandiri Mushroom’s business and to determine the right strategy for marketing oyster mushrooms in Mandiri Mushroom business. The analysis method used is the SWOT analysis. The result showed that internal and external factors based on weighting and rating obtained scores for the main strength factor in this Mandiri Mushrooms business werw the good quality of oyster mushrooms and the weakness namely the lack of venture capital. Meanwhile, the most supportive opportunity factor for marketing in this business is that it can compete with other oyster mushroom businesses and the threat factor that will be faced is the presence of pests that cause oyster mushrooms to not develop properly. The strategy that should be applied to this Mandiri Mushroom business based on the SWOT matrix is the Strengths-Opportunities (S-O) strategy, which is to try to use its main strengths to maintain the quality of oyster mushrooms so that they get the main opportunity, which is to compete with other oyster mushrooms businesses.

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Panda, Adventus, Made Dirgantara, and Agus Haryono. "Pelatihan Pengolahan Jamur Tiram untuk Meningkatkan Keterampilan dan Pendapatan Petani Jamur di Desa Tanjung Sangalang." Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat 7, no. 1 (March 23, 2021): 7–12. http://dx.doi.org/10.29244/agrokreatif.7.1.7-12.

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Sangalang Hapakat Oyster Mushroom Farmers Group is a farmer group specializes in developing oyster mushrooms in Tanjung Sangalang Village, Central Kahayan District, Katingan Regency, Central Kalimantan Province. This farmer group has nine members, which currently sell seeds, baglogs, and oyster mushrooms to the community. To diversify oyster mushroom products and the knowledge of the group is still needed for oyster mushroom post-harvest processing training. Therefore, this service aims to provide training in oyster mushroom processing in product diversification to maximize the benefits obtained. The activity is divided into two stages: processing oyster mushrooms and online marketing of oyster mushroom products. The processing of oyster mushrooms into commercial food products has been successfully carried out at the Sangalang Hapakat Oyster Mushroom Farmers Group, Tanjung Sangalang Village. All farmer groups, especially mothers, can process oyster mushrooms into home food or commercial use. The products produced from this training are crispy mushrooms, mushroom satay, risoles, and shredded mushrooms. Besides, online marketing training provides knowledge to farmer groups in selling their products on various online market platforms and social media. The village's condition, which still has difficulties with internet access, has made the results of this online marketing training less optimal; however, the farmer groups have been able to market their mushroom products online.

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Istiyanti, Eni, Sarjiyah Sarjiyah, Arni Surwanti, and Ahmad Suseno. "Increasing the Capacity of Mushroom Production and Their Processing in the “Argodadi Pinilih” Disabled Group." Proceeding International Conference of Community Service 1, no. 1 (July 31, 2023): 49–57. http://dx.doi.org/10.18196/iccs.v1i1.42.

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The disabled group "Argodadi Pinilih" has 40 active members and already has a complete board. The Covid 19 pandemic caused some members to lose their jobs. This situation has encouraged members of the disabled group to take up other businesses, including oyster mushroom cultivation. The oyster mushroom business is carried out in a mushroom house which is placed inside the house or yard and the maintenance activities are carried out by the members of the disabled group themselves. The results of oyster mushrooms are all sold to traders around the house because the production of oyster mushrooms is still small. The problems faced by partners are (a) the production capacity of oyster mushrooms is still low, (b). limited skills in processing food from mushrooms, (c). marketing of oyster mushrooms and their processing is still limited. The solutions and output targets to be achieved are (a) increasing the production capacity of oyster mushrooms (b) increasing skills in the manufacture of processed food made from oyster mushrooms, and (c) expanding the marketing of oyster mushrooms. The activities carried out were (a) counseling and technical training on oyster mushroom cultivation as well as providing 2,200 baglogs, (b) training on processing food made from oyster mushrooms, namely in the form of crispy mushrooms and mushroom satay, and providing oil slicer (spinner), and (c) counseling on strategies online marketing and promotion. The results of the dedication showed that there was an increase in the production of oyster mushrooms produced, group members also became skilled in processing oyster mushrooms into crispy mushrooms and mushroom satay. The mushroom market share was getting wider, for starting to promote mushrooms through WhatsApp online media. Group members' knowledge of mushroom cultivation and marketing strategies increased, as evidenced by the pre-test results of 78.46 and 88.46 post-test with an increase of 12.75%.

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Khamidah, Ida Maratul, and Emil Riza Putra. "WEB-BASED EXPERT SYSTEM FOR IDENTIFYING PESTS AND DISEASE OF OYSTER MUSHROOM." Sebatik 26, no. 1 (June 1, 2022): 396–403. http://dx.doi.org/10.46984/sebatik.v26i1.1572.

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Oyster Mushroom is a mushroom with a circular hood like an oyster shell. Oyster mushroom cultivators must understand the art and knowledge in the cultivation of oyster mushrooms. To care for oyster mushrooms oyster mushroom cultivators usually seek knowledge through sources such as books and articles as literacy. This is unsatisfactory because it is less efficient in diagnosing diseases or pests from oyster mushrooms. Therefore, it is necessary to have an expert system that represents expert knowledge and is able to provide diagnosis and solutions from oyster pests or fungal diseases. One of the methods in the expert system is Forward Chaining. Forward Chaining is a fact to get a conclusion from that fact. In this expert system, there are 5 pests of oyster mushrooms, including mites, caterpillars, slugs, termites, rats. Oyster fungus disease in this study also has 5 types of diseases including trichoderma spp, mucor, neurospora spp, bacteria, penicillium spp. The results showed that the accuracy of the system reached 90.1%. By implementing forward chaining in the oyster mushroom expert system, oyster mushroom cultivators, especially new cultivators, can conduct consultations for the identification of oyster fungus pests and diseases effectively and efficiently. The implementation of forward chaining in the oyster mushroom expert system begins with entering the symptoms in oyster mushrooms and then processing to find out the pests or diseases that are infected. The results of the consultation are supplemented with solutions to deal with pests or diseases present in oyster mushrooms.

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Boadu, Kwadwo Boakye, Rosemary Nsiah-Asante, Richard Tuffuor Antwi, Kwasi Adu Obirikorang, Rogerson Anokye, and Michael Ansong. "Influence of the chemical content of sawdust on the levels of important macronutrients and ash composition in Pearl oyster mushroom (Pleurotus ostreatus)." PLOS ONE 18, no. 6 (June 29, 2023): e0287532. http://dx.doi.org/10.1371/journal.pone.0287532.

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Influence of chemical composition of sawdust on the nutritional profile of oyster mushrooms (Pleurotus ostreatus) has yet to receive significant research attention. This information will help mushroom growers to select specific sawdust for the production of mushroom with desired dietary preferences. This study assessed the influence of the chemical composition of sawdust on the macronutrients and ash content of the pearl oyster mushrooms. The American Standard for Testing Materials and other widely accepted protocols were used to determine the C-N ratio, pH, lignin, hemicellulose and cellulose contents of mixed sawdust from tropical wood species. The study evaluated the fat, crude fibre, crude protein, carbohydrate, and ash content of the oyster mushroom cultivated on the sawdust. Cellulose constituted the largest component of the sawdust (47.82%), followed by lignin (33.29%). The yield of the mushroom (on 0.05 kg of sawdust) ranged from 490.1 to 540.9 g (biological efficiency: 44–50%); the average carbohydrates constituent in the mushroom was 56.28%. pH of the sawdust influenced the crude protein, carbohydrate, fat and ash content of oyster mushrooms (p<0.05) most significantly. The hemicelluloses also had a significant effect (p<0.05) on the mushroom’s minerals, fat and crude fiber content. The study revealed that the mushroom producers would likely obtain high protein content using sawdust with low pH (slightly acidic to slightly basic) in the oyster mushroom. Mushrooms grown on substrates, rich in hemicelluloses, had low fat and high crude fiber content.

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Pramudya, Febri Nur, and Indra Cahyadinata. "ANALISIS USAHA BUDIDAYA JAMUR TIRAM PUTIH (Pleurotus ostreatus) DI KECAMATAN CURUP TENGAH KABUPATEN REJANG LEBONG." Jurnal AGRISEP 11, no. 2 (September 29, 2012): 237–50. http://dx.doi.org/10.31186/jagrisep.11.2.237-250.

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The selection of oyster mushrooms as a commodity for business development in Bengkulu wooden mushroom cultivation because the cultivation of oyster mushrooms is relatively easier and faster than with other types of wood mushrooms. Rejang Lebong district is one of the areas in Bengkulu province of the white oyster mushroom cultivation. Business actors in the region of white oyster mushrooms contained in Rejang Lebong Curup Central District. Besides supported by the availability of raw materials in producing white oyster mushrooms such as sawdust, rice bran, lime, and the other as an additional element of media-making baglog, also supported by the availability of the white oyster mushroom market is big enough. The purpose of this study were: 1) Analyzing of income that be obtained from white oyster mushroom bussines of Curup Tengahsub discrict, rejang lebong discrict. 2)Analyzing of level profer or not profer white oyster mushroom bussines in midlle of curup sub discrict, rejang lebong discrict. 3)Analyzing the value- added that be obtained from the white oyster mushroom processing in curup sub discrict, rejang lebong discrict.The results showed that the income earned in Curup Tengah subdistrict white oyster mushroom cultivation in the amount of Rp. 3.901.470, -/Bulan. The magnitude of the efficiency of 1.88. Break even point dalah prices and production is Rp 13.703, - and 10,8 Kg. The amount of the added value obtained from the processing of white oyster mushrooms and a crispy nugget is equal to 33.49% or RP 19.959,02 and 53,77% or Rp 48.226,02 53. Keywords: white oyster mushroom, production, revenue, cost, profit

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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 (December 31, 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 raise the family economy. The activity method was carried out by demonstration and hands-on practice. The results of community service activities showed that the women of the Saraso farmer group are able to process oyster mushrooms into various ready-to-consume products. Various processed mushrooms are made, namely Dendeng oyster mushroom, oyster mushroom beef, oyster mushroom satay, oyster mushroom shredded and additional materials, namely making sauces and chili sauce. This activity succeeded in arousing the motivation of the Saraso farmer groups in making variations of processed oyster mushrooms.

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Dissertations / Theses on the topic "Oyster mushroom"

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Jia, Jian Hua. "Genetic studies in the oyster mushroom, Pleurotus." Thesis, University of Nottingham, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.284060.

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Keawsompong, Suttipun. "Cloning of a cellobiohydrolase II gene and its expression in Pleurotus sajor-caju." Thesis, University of Nottingham, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.368231.

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Roy, Somnath. "Strategies for improvement in cultivation practices of oyster mushroom in North Bengal." Thesis, University of North Bengal, 2016. http://ir.nbu.ac.in/hdl.handle.net/123456789/2758.

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Carrasco, Cabrera Claudia. "The role of nitrogen sources and caffeine for growth of Pleurotus ostreatus (oyster mushroom)." Thesis, The University of Sydney, 2018. http://hdl.handle.net/2123/18795.

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The use of spent coffee grounds (SCG) for cultivation of Pleurotus ostreatus has become a popular way to reuse this type of waste. However, it is unclear if high mushroom yields can be achieved or if the caffeine content of residues can be substantially decreased for safe disposal of SCG. To address this lack of knowledge, this study provides key information related to the fate of caffeine during cultivation of P. ostreatus on SCG. Using agar and in liquid culture, a wide range of nitrogen sources (including caffeine) and extracts from fresh and spent coffee grounds were evaluated for their ability to support vegetative (mycelial) growth. It was found that inorganic N was the best source for mycelial growth and that caffeine, while toxic at high concentrations, also promoted growth at low concentrations. Pleurotus ostreatus was also grown on SCG-amended substrates to evaluate the effect of caffeine during both vegetative and reproductive phases. In two trials, P. ostreatus was grown in treatments ranging from pure SCG (SCG100) through to pure sawdust (sawdust100) and with intermediary mixtures of these substrates. In a laboratory-scale study, three of the four treatments became fully colonized (SCG100, SCG25+sawdust75 and SCG50+sawdust50) but only SCG100 and SCG25+sawdust75 developed mushrooms. Caffeine degradation by P. ostreatus occurred when grown on SCG (with and without sawdust) with caffeine and its degradation products detected in both the substrate and fruiting bodies. In a commercial-scale study, full colonization was observed for SCG25+sawdust75 and sawdust100 and mushrooms developed on both. Again, caffeine degradation was detected and there was a decrease in caffeine content of the SCG. All of the compounds that have been previously described for fungal degradation of caffeine were detected, identified and a likely degradation pathway was suggested.

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Jackson, Lauren Wayne III. "The Safety and Efficacy of Pleurotus ostreatus (Oyster Mushroom) Cultivation on Prosopis spp. Products." Thesis, The University of Arizona, 2015. http://hdl.handle.net/10150/556978.

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Improving food safety and food security is imperative to adequately feed a growing population that is expected to exceed 9 billion people by 2050. Mushroom cultivation provides unique opportunities to take advantage of underutilized resources and produce high-quality food from otherwise inedible or unsafe food sources. Pleurotus ostreatus is a ligninolytic and biotechnologically relevant fungus that can be cultivated on a diverse array of lignocellulosic byproducts. Prosopis spp. are abundant in the Sonoran Desert and broadly distributed in semi-arid to arid regions around the globe. Prosopis spp. legumes (pods), and approximately 25% of all commonly cultivated crops, are susceptible to aflatoxin contamination, a highly carcinogenic and potentially lethal mycotoxin. This work aimed to (1) identify novel lignocellulosic byproducts from the Sonoran Desert for use as substrate materials in Pleurotus ostreatus (oyster mushroom) cultivation; (2) evaluate the safety of mushrooms cultivated on plant products that are contaminated with aflatoxin; and (3) measure the amount of aflatoxin that is degraded by P. ostreatus after the contaminated products have been colonized by the fungus. Prosopis spp. pods were identified as suitable substrate component for P. ostreatus production by conducting yield evaluations and finding that the biological efficiency increased with increasing percentages of pods. No detectable quantity of aflatoxin could be measured in mushrooms that were cultivated on maize that was naturally contaminated with aflatoxin B1 at concentrations up to 2500 ng g⁻¹. P. ostreatus degraded AFB₁ by >85% in maize with initial concentrations of 2500 ng g⁻¹ AFB₁ in repeated experiments. Thus, the cultivation of P. ostreatus on aflatoxin-contaminated products may be a viable method to produce a safe and high quality food from an otherwise unsafe food source, and may double as a means to reduce the aflatoxin concentration in contaminated plant products to levels that are acceptable for use as livestock feed.

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Hlerema, Igenicious Nicholas. "Wattle and pineapple residues as oyster mushroom substrates and the utilization of spent substrate in potted tomato production." Thesis, University of Fort Hare, 2013. http://hdl.handle.net/10353/d1016199.

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Cultivating oyster mushrooms (Pleurotus ostreatus) could have multiple advantages. For example, it can contribute to food security and malnutrition eradication, as a source of healthy and nutritionally rich food. Feeding on lignocellulosic crop/plant residues, these mushroom species also convert waste materials into a wide diversity of products which have multi-beneficial effects to human beings: serving as animal feed and fertiliser, and for protecting and regenerating the environment. Therefore, objectives of the current research were (1) to investigate the use of the rapidly increasing alien plants (Acacia spp.) in South Africa in cultivating of oyster mushroom for dual benefits, income generating and controlling the population of the alien (invasive) plants; (2) to evaluate the use of pineapple residue in the Eastern Cape as sole substrate or as a supplement in the cultivation of oyster mushroom; (3) to determine the effect of mushroom spent substrate, as organic growing media, on growth of tomatoes and controlling nematode population. In an experiment to investigate yield performance of oyster mushroom (Pleurotus ostreatus HK 35) grown on three acacia species [black wattle (BW: Acacia mearnsii) , silver wattle (SW: A. dealbata) and green wattle (GW: A. decurrens)] used as substrates either mixed with 50% maize bran (MB) or 50% wheat straw (WS).

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Bayramoğlu, Eser Eke, Anil Özçelik, Mehmet Çetin, and Erkan Eren. "Investigation on Reducing Chromium Quantity in Chromium Containing Wastes of Leather Industry Using Oyster Mushroom (Pleurotus ostreatus) - 289." Verein für Gerberei-Chemie und -Technik e. V, 2019. https://slub.qucosa.de/id/qucosa%3A34242.

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Content: In the leather industry, the shaved wastes after the wet blue phase, which are exposed by the shaving process, are one of the substances that cause environmental pollution for the leather industry. Most of the time, these wastes can be buried and may cause serious environmental pollution. In this study, wet blue shaved wastes to be mineralized to chromium and so prevented oxidise to Cr (VI) by using oyster mushrooms (Pleurotus ostreatus) .Wet blue shaved wastes were mixed with 0.5%, 1%, 1.5% and 2% doses into the growth medium. After the oyster mushroom growth, the consuming of chromium from the growth media and chromium content that uptaken by the mushroom were investigated with in House method / ICP-MS. Take-Away: -Oyster mushroom degrade the waste -Oyster mushroom can uptake chromium -Oyster mushroom can grow medium where contens chromium

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Robertson, Steven Andrew. "Degradation of Three Lignin Containing Substrates by the Oyster Mushroom (Pleurotus ostreatus [Jacq: Fr.] Kummer Division: Basidiomycota, class: Agaricomycetes, order: Agaricales, family Pleurotaceae)." Thesis, University of Newcastle upon Tyne, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.489275.

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Lignin is the most abundant aromatic biopolymer in the environment and performs a structural and protective role in cells of many land plants. Certain basidiomycete fungi (generally called 'white rots') possess the ability to extensively degrade lignin through the use of extracellular enzyme systems, though the exact mechanism remains unclear. The process is of significance from geochemical, soil science and climate modelling perspectives and has industrial applications in both biopulping and bioremediation. This thesis demonstrates that it is possible to study multiple aspects of the white rot lignin degradation process over time in a single model system, and thus link aspects of the process that are generally investigated in isolation. A model system where lignin-containing substrates (wheat [Triticum aestivum L.], common ash [Fraxinus excelsior L.] and Sitka spruce [Picea sitchensis {Bong.} Carr.]) are degraded by the oyster mushroom Pleurotus ostreatus (lJacq: Fr.] Kummer) was developed and on line thermal hydrolysis and methylation (THM) with tetramethylammonium hydroxide (TMAH) used to investigate changes in lignin structure. Supporting analyses included fourier transform infrared spectroscopy (FTIR) of lignin and carbohydrate components of substrates, total organic carbon (TOC) determinations, quantification of the fungal biomarker ergosterol and selected plant sterols, plus assays of the fungal enzymes manganese dependent peroxidase (MnP), laccase and ~glucosidase. On angiosperm substrates, selective lignin degradation occurred with lignin oxidation and side chain cleavage continuing throughout the growth of the fungus. The degradation of wheat straw lignin was more extensive than ash lignin. Amounts of ergosterol, increased throughout the degradation process whilst peak enzyme activities were recorded early on. On Sitka spruce wood, only a limited oxidation of lignin occurred and enzyme activities plus fungal biomass remained low. Additionally, by tentatively identifying the products of a Cannizzaro type disproportionation reaction, the thesis provides evidence supporting use of THM when investigating fungal degradation of lignin.

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Figueiró, Gláucia Garcia [UNESP]. "Influência do substrato no cultivo e na composição química do cogumelo Pleurotus florida." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/98718.

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Made available in DSpace on 2014-06-11T19:29:41Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-09-02Bitstream added on 2014-06-13T20:59:58Z : No. of bitstreams: 1 figueiro_gg_me_ilha.pdf: 1622216 bytes, checksum: 6223c00cd61193ae623babff3571f19a (MD5)
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O presente trabalho teve por objetivo evidenciar os principais componentes químicos que influenciam o cultivo do cogumelo Pleurotus florida, bem como avaliar a composição química dos corpos de frutificação cultivados em diferentes resíduos agrícolas. Para tanto, foram utilizados seis resíduos agrícolas: palha de arroz (PA), palha de feijão (PF), palha de trigo (PT), palha de sorgo (PS), folha de bananeira (FB) e sabugo de milho (SM). Estes resíduos, coletados na Fazenda de Ensino, Pesquisa e Extensão da UNESP, Campus de Ilha Solteira, foram analisados quanto aos teores de macro (N, P, K, Ca, Mg) e micronutrientes (Fe, Mn e Zn), lignina, celulose, hemicelulose, cinzas e relação C/N. Foram avaliados: o tempo necessário para a colonização do substrato (corrida micelial), o início da formação de primórdios, o tempo total de cultivo, o número de cogumelos, a produção e a eficiência biológica utilizando a fórmula: EB = (peso fresco dos cogumelos/peso seco do substrato inicial) x 100. Além disso, os cogumelos foram avaliados quanto aos teores de macro (N, P, K, Ca e Mg) e micronutrientes (Fe, Mn e Zn) e o teor de proteínas. O substrato PF apresentou resultados semelhantes para produção (189,8 g/kg-1), EB (89,2%) e número de cogumelos (12) à PA, substrato utilizado tradicionalmente no cultivo de Pleurotus em escala comercial. Não foi possível atribuir apenas a um fator químico as altas produções e EB observadas em PA e PF e muito menos para a baixa produção em PS (77,8 g/kg-1) e SM (53,2 g/kg-1). No geral, substratos com conteúdo de N ao redor de 1,0%, relação C/N em torno de 45%, baixo teor lignina, alto conteúdo de cinzas e maiores teores de P, K e Ca foram os melhores para o cultivo de P. florida. Entre os macronutrientes analisados, P. florida apresentou maiores teores de K, seguido por P. O Ca e o Mg estiveram presentes em pequenas quantidades nos corpos...
This study aimed to show the main chemical components that influence the cultivation of the mushroom Pleurotus florida, and evaluate the chemical composition of fruiting bodies grown on different agricultural residues. For that, six agricultural residues were used: rice straw (RS), bean straw (BS), wheat straw (WS), sorghum straw (SS), banana leaf (BL) and cob of maize (CM). These wastes were collected at Teaching, Research and Extention Farm of UNESP, Campus of Ilha Solteira, analyzed for the levels of macro (N, P, K, Ca, and Mg) and micronutrients (Fe, Mn and Zn), lignin, cellulose, hemicellulose, ash and the C/N ratio. Was evaluated: spawn run time, earliness, the total time of cultivation and mushroom number, production and biological efficiency using the formula: EB = (fresh weight of mushrooms/dry weight of initial substrate) x 100. Moreover, the mushrooms were evaluated for levels of macro (N, P, K, Ca and Mg) and micronutrients (Fe, Mn and Zn) and protein content. The substrate BS showed similar results for yield (189,8 g/kg-1), EB (89,2%) and number of mushrooms (12) as RS substrate traditionally used for the cultivation of Pleurotus in commercial scale. Unable to allocate only the chemical factors and the high yields and EB observed in BS and RS, much less for the yield low in SS (77,8 g/kg-1) and CM (53,2 g/kg-1). In general, substrates with N content of around 1.0%, C/N ratio around 45%, low lignin content, high ash content, increased by higher levels of P, K, Ca were the best for the cultivation of P. florida. Among the macronutrients analyzed, P. florida with higher contents of K, followed by P. The Ca and Mg were present in small amounts in fruiting bodies. Among the micronutrients, Zn was present in high amount, followed by Fe and Mn. P. florida showed high ability to accumulate Zn. The mushrooms obtained in this work could not be considered a source of minerals... (Complete abstract click electronic access below)

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Keflie, Tibebeselassie Seyoum [Verfasser], and Hans Konrad [Akademischer Betreuer] Biesalski. "Nutrition and tuberculosis in Ethiopia : the role of vitamin D2 derived from sun exposed oyster mushroom on the treatment outcomes of tuberculosis / Tibebeselassie Seyoum Keflie ; Betreuer: Hans Konrad Biesalski." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2020. http://d-nb.info/1203206593/34.

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Books on the topic "Oyster mushroom"

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Rafats, Jerry. Oyster mushroom January 1970 - December 1989. Beltsville, Md: National Agricultural Library, 1990.

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Rafats, Jerry. Oyster mushroom: January 1970 - March 1997. Beltsville, Md: USDA, ARS, National Agricultural Library, 1997.

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Jerry, Rafats. Oyster mushroom, 1979-1987: 182 citations. Beltsville, Md: U.S. Dept. of Agriculture, National Agricultural Library, 1988.

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George, Emily. Growing Oyster Mushroom: The Essential Grower Guide to Cultivate Oyster Mushroom. Independently Published, 2020.

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How to Grow Oyster Mushroom: A Complete Guide to Growing Oyster Mushroom. Independently Published, 2020.

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Kundal, Anu. Oyster Mushroom: Utilization in Various Baked Products. Lulu Press, Inc., 2017.

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Vlad, David. Advence Mushroom Composting and Recyclin: Advance Way to Developing Oyster Mushrooms on Spent Coffee Grounds and Cardboard. Independently Published, 2020.

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Agam, Maxcullin. Learn How to Plant Gray Oyster Mushroom: Make It As Your Business. Independently Published, 2017.

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GREEN, James MC. Edible Mushroom Garden Guide: Essential Guide for Growing Edible Mushrooms at Home Includes Cultivating Caesar, Maitake, King Oyster and Other Edible Mushrooms. Independently Published, 2022.

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Jackssiyana, Lillian. Oyster Mushroom Po' Boys Recipe - CookBook: Breaded and Baked Oyster Mushrooms Take the Place of Meat in This Fun, Satisfying Po' Boy Recipe! They're Healthy, Delicious, and Perfect for Parties. Independently Published, 2021.

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Book chapters on the topic "Oyster mushroom"

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Seethapathy, Parthasarathy, Praveen Thangaraj, Anu Pandita, Subbiah Sankaralingam, and Deepu Pandita. "Oyster Mushroom (Pleurotus ostreatus)." In Mushrooms, 302–21. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003322238-18.

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Parthasarathy, S., P. Lakshmidevi, P. Yashodha, and C. Gopalakrishnan. "Button Mushroom, Paddy Straw Mushroom and Oyster Mushroom." In Pests and Diseases in Vegetable Crops, 44–55. London: CRC Press, 2024. http://dx.doi.org/10.1201/9781003504153-5.

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Zakaria, Zarina, Thomas Teoh Chee Seng, Siti Nazrah Zailani, Khairul Akhbar Ahmad Zabidi, and Shahidol Kofli Salim. "Utilization of Spent Mushroom Compost in Grey Oyster Mushroom Cultivation." In Green Energy and Technology, 269–78. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-1695-5_23.

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Gayathri, G., S. Gomathi, V. Ambikapathy, A. Panneerselvam, and S. Babu. "Production, Cost Benefit Analysis and Marketing of Oyster Mushroom." In Food Microbiology Based Entrepreneurship, 35–55. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-5041-4_3.

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Guo, Lipin, Wei Emma Zhang, Weitong Chen, Ni Yang, Queen Nguyen, and Trung Duc Vo. "Oyster Mushroom Growth Stage Identification: An Exploration of Computer Vision Technologies." In Lecture Notes in Computer Science, 67–78. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-8388-9_6.

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Sneha, C., and Minnu Tomy. "Yield Evaluation of Oyster Mushroom on Dust Waste of Some Common Timber Species." In Wood is Good, 391–95. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-3115-1_36.

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Sumbodo, Bernadus Tresno, Torikul Mujamil, Dudi Ducati, and Siti Rochmah Ika. "Business Feasibility and Development Strategy of Oyster Mushroom Farming in Pandowoharjo Village, Yogyakarta." In Proceedings of the 1st International Conference on Management and Business (ICoMB 2022), 21–34. Dordrecht: Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-160-9_4.

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Miralbes, R., D. Ranz, and D. Zouzias. "Study of the Use of Sawdust and Mycelium Composite as a Substitute of EPS." In Lecture Notes in Mechanical Engineering, 67–72. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-70566-4_12.

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AbstractExpanded polystyrene foams are a petroleum-origin material that is usually used in some applications such as motorcyclist helmets. Despite it notably mechanical properties, it low density and its capability to absorb energy during an impact, it is necessary to find a renewable-origin substitute material. Thus, it has been studied the use of a sawdust and mycelium composite material under quasi-static and dynamic efforts. Sawdust is a waste material that has very small grains that are totally disaggregated so it has very low material properties. The use of oyster mushroom mycelium generates an internal structure that joins grains and, consequently, the resultant material has notably high mechanical properties. Then it has been compared the resultant properties (stress-strain curve, absorbed energy, decelerations, etc.) with the different densities EPS ones and it has been concluded that this composite material, despite it high density, it could be a suitable substitute material and in some cases it has better properties.

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Vargas, Natalia, Carmen Gutierrez, Silvia Restrepo, and Nubia Velasco. "Oyster Mushroom Cultivation as an Economic and Nutritive Alternative for Rural Low-Income Women in Villapinzón (Colombia)." In Women in Industrial and Systems Engineering, 561–87. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-11866-2_24.

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Hia, Abel Malvin Putra, Suparni Setyowati Rahayu, and Muchlis. "Engineering for Making Commercial Compost Fertilizer of Oyster Mushroom Waste Baglog Using Molasses Activator in Efforts to Implement Green Economy." In Proceedings of the 4th Borobudur International Symposium on Humanities and Social Science 2022 (BIS-HSS 2022), 997–1005. Paris: Atlantis Press SARL, 2023. http://dx.doi.org/10.2991/978-2-38476-118-0_115.

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Conference papers on the topic "Oyster mushroom"

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Babenkov, U. I., V. V. Romanov, G. A. Galka, and E. S. Zhelonkina. "DESIGN OF THE AIR CONDITIONING SYSTEM OF THE ROOM FOR MUSHROOM GROWING." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.437-441.

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Based on the analysis of the technological process and the requirements for the growth of oyster mushrooms, the article examined: the main errors in the design of the mushroom farm, calculated the heat influx and heat sink of the production room, selected an air conditioning scheme for summer and winter modes, developed cabinets for placing mushroom blocks, designed and the lighting system was designed, the design and calculation of the ventilation system was performed. Based on the calculated data, the main additional refrigeration equipment, air conditioning system was selected, equipment for the lighting system was selected. The aim of this work is to design an air conditioning system for a room with a year-round cycle of growth of oyster mushrooms.

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Pavlik, Martin, Marek Dzurenko, Allen Kiiza, James Akanyijuka, and Peace Byandusya. "ENVIRONMENTAL, ECONOMIC, AND SOCIAL BENEFITS OF CULTIVATING THE OYSTER MUSHROOM PLEUROTUS OSTREATUS (JACQ.,) P. KUMM. IN A COMMUNITY ORGANIZATION IN SOUTHWEST UGANDA." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/5.1/s21.47.

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The Mushroom Training and Resource Centre (MTRC) is an organization aimed at helping to improve the standard of living for current and future generations of rural residents in Uganda through mushroom cultivation and sales. This community organization was established in 2007 with the primary objective of teaching people from marginalized rural areas how to cultivate the oyster mushroom in a simple and sustainable manner. The fungi are grown on agricultural plant waste, which is transformed into valuable food. The production cycle, including the formation of oyster mushroom fruiting bodies, lasts a total of 4 months, achieving up to 100% biological efficiency. The sale of the fruiting bodies generates significant financial income, while the waste used for mushroom cultivation is converted into "mushroom compost", a valuable natural and organic fertilizer. The aim of current article is to present examples of successful oyster mushroom cultivation in the conditions of Sub-Saharan Africa, specifically in the southern part of equatorial Uganda, along with examples of actual economic evaluation of the entire production process. Mushroom cultivation does not require a specialized environment or significant expenses for modifying growth conditions. It does not necessitate fertile agricultural land for food production, ultimately making the mushroom cultivation process beneficial for the environment. The economic impact of the entire production process is directly linked to its environmental and social effects. Evaluating production efficiency, i.e., cost-to-income ratios, is a fundamental component of the current study. The presented data are the result of an accurate evaluation conducted over several years of MTRC's real activities. Using the example of the oyster mushroom, it is possible to showcase that cultivating various wood-decaying fungi can yield a variety of high-quality, tasty, and healthy mushroom fruiting bodies, leading to financial gains.

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Tajudin, Azreen, Ravi Kumar Patchmuthu, and Serina Mohd Ali. "Classification of Oyster mushroom diseases in Brunei." In THE 5TH INTERNATIONAL CONFERENCE ON COMPUTATIONAL INTELLIGENCE IN INFORMATION SYSTEMS (CIIS 2022): Intelligent and Resilient Digital Innovations for Sustainable Living. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0179745.

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Stegou-Sagia, A., and D. V. Fragkou. "Influence of Drying Conditions and Mathematical Models on the Thin-Layer Drying of Mushrooms." In ASME 2014 12th Biennial Conference on Engineering Systems Design and Analysis. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/esda2014-20554.

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In the present research, experimental data from several studies about drying behavior of mushrooms have been selected and used to compare different drying methods and different mathematical thin layer drying models to simulate mushroom drying rates. The white button (Agaricus Bisporus), the oyster (Pleurotus Ostreatus) and the milky mushroom slices have been considered for drying in different dryers such as hot air cabinet dryer and fluidized bed dryer with different slice thicknesses, drying air temperatures (45 °C to 90 °C) and drying air velocities (0.2 m/s to 5 m/s). The entire drying process has taken place in the falling rate period, assuming that internal mass transfer occurred by diffusion in mushroom slices. The study shows that the drying air temperature and the drying air velocity have an effect on the moisture removal from mushrooms and also on the drying time. Mathematical models have been proved to be useful for design and analysis of heat and mass transfer during drying processes. All the drying models considered in this study could adequately represent the thin layer drying behavior of mushrooms. Furthermore, as it is obvious, any type of mushrooms has its own most suitable model.

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Lathifah, Syfa Nur, and Albarda. "Digital Twin for Oyster Mushroom Cultivation Monitoring System." In 2023 10th International Conference on Electrical and Electronics Engineering (ICEEE). IEEE, 2023. http://dx.doi.org/10.1109/iceee59925.2023.00084.

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Surige, Y. D., Perera W. S. M, Gunarathna P. K. N, Ariyarathna K. P. W, Narmada Gamage, and Dasuni Nawinna. "IoT-based Monitoring System for Oyster Mushroom Farming." In 2021 3rd International Conference on Advancements in Computing (ICAC). IEEE, 2021. http://dx.doi.org/10.1109/icac54203.2021.9671112.

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Zarifie Hashim, Nik Mohd, Muhammad Danish Shaharudin, Anuar Jaafar, Ranjit Singh Sarban Singh, Mohd Syukor Ahmad, Mohd Haris Iswan Sinuin, Nurul Shazlyn Mohd Zamri, Siti Mariam Abd Ghani, and Muyassarah Ilyana Mustafa. "Grey Oyster Mushroom Classification toward a Smart Mushroom Grading System for Agricultural Factory." In 2022 International Conference on Intelligent Technologies (CONIT). IEEE, 2022. http://dx.doi.org/10.1109/conit55038.2022.9847864.

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Satimehin, A. A., M. O. Oluwamukomi, V. N. Enujiugha, and M. Bello. "Drying characteristics and mathematical modelling of the drying kinetics of oyster mushroom (Pleurotus ostreatus)." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7847.

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This study was conducted to determine the drying characteristics of oyster mushroom (Pleurotus ostreatus) at 50, 60 and 70 °C. Pleurotus ostreatus were cleaned and dried in a laboratory cabinet dryer. The drying data were fitted to six model equations namely Newton, Pabis and Henderson, Logarithmic, Two-term diffusion, Wang and Singh, as well as Modified Henderson and Pabis equations. The goodness of fit of the models were evaluated by means of the coefficient of determination (R2), root mean square error (RMSE) and reduced chi-square (χ2). The Logarithmic model best describes the drying data and could be used to predict its drying behaviour. Keywords: oyster mushroom; thin-layer drying; characteristics; modelling

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Antontсeva, Ekaterina, Tatyana Belyakova, Lyudmila Zabodalova, and Mark Shamtsyan. "Fortification of yogurt with β-glucans from oyster mushroom." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.038.

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Roshita, I., K. M. P. Nurfazira, C. Shi Fern, and M. S. Nur Ain. "Electrical stimulation in white oyster mushroom (Pleurotus florida) production." In 3RD ELECTRONIC AND GREEN MATERIALS INTERNATIONAL CONFERENCE 2017 (EGM 2017). Author(s), 2017. http://dx.doi.org/10.1063/1.5002247.

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Reports on the topic "Oyster mushroom"

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Sonnenberg, A. S. M., M. H. M. Visser, B. Lavrijssen, J. W. Cone, and P. M. Hendrickx. Evaluation of king oyster mushroom strains (Pleurotus eryngii) on selective lignin degradation in wheat straw: An update. Wageningen: Wageningen UR, 2016. http://dx.doi.org/10.18174/401881.

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