An environmentally friendly and cost effective technique for the commercial cultivation of oyster mushroom [<i>Pleurotus florida</i> (Mont.) Singer]

Panjikkaran, Seeja Thomachan; Mathew, Deepu

doi:10.1002/jsfa.5827

Cited by 26 publications

(12 citation statements)

References 4 publications

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“…Over 200 species of mushrooms have long been used as functional foods around the world (Kalacˇ, 2013), but only about 35 species have been commercially cultivated (Aida et al, 2009, Xu et al, 2011). They are a rich source of nutrients, particularly proteins, minerals as well as vitamins B, C and D (Panjikkaran and Mathew, 2013). Mushrooms contain 20–35% of protein (dry weight), are low in lipids and contain all the nine essential amino acids (Kalacˇ, 2009).…”

Section: Introductionmentioning

confidence: 99%

Factors affecting mushroom Pleurotus spp.

Bellettini

Fiorda

Maieves

et al. 2019

Saudi Journal of Biological Sciences

339

210

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Pleurotus genus is one of most extensively studied white-rot fungi due to its exceptional ligninolytic properties. It is an edible mushroom and it also has several biological effects, as it contains important bioactive molecules. In basidiomycete fungi, lignocellulolytic enzymes are affected by many typical fermentation factors, such as medium composition, ratio of carbon to nitrogen, pH, temperature, air composition, etc. The survival and multiplication of mushrooms is related to a number of factors, which may act separately or have interactive effects among them. Out that understanding challenges in handling Pleurotus species mushroom requires a fundamental understanding of their physical, chemical, biological and enzymatic properties. This review presents a practical checklist of available intrinsic and extrinsic factors, providing useful synthetic information that may help different users. An in-depth understanding of the technical features is needed for an appropriate and efficient production of Pleurotus spp.

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Section: Introductionmentioning

confidence: 99%

Factors affecting mushroom Pleurotus spp.

Bellettini

Fiorda

Maieves

et al. 2019

Saudi Journal of Biological Sciences

339

210

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“…People have been collecting them from the wild for ages and cultivating them as a valuable food. Oyster mushrooms are rich source of protein (1.6-2.5%-fresh weight, 20-30% protein-dry weight), vitamin C and vitamin B complex, potassium, sodium, phosphorus, iron and calcium (Panjikkaran and Mathew, 2013;Kalac, 2009). The protein quality of oyster mushrooms is considered higher than that of fruits and vegetables.…”

Section: Nutritional and Medicinal Propertiesmentioning

confidence: 99%

Upliftment of Rural Livelihood with Advanced Production Technology of Oyster Mushrooms

Rajput¹,

vika²

2020

Int.J.Curr.Microbiol.App.Sci

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“…For the cultivation of oyster mushrooms ( Pleurotus florida ), polyethylene bags have also been used. However, because plastic bags can cause environmental pollution, an environmentally friendly protocol has been attempted using reusable plastic buckets (Panjikkaran and Mathew ).…”

Section: Cultivation Considerationsmentioning

confidence: 99%

Conventional and Novel Applications of Edible Mushrooms in Today's Food Industry

Moon

2013

Journal of Food Processing and Preservation

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For centuries, mushrooms have been used as a part of the human diet and also as medicinal ingredients because they are a good source of nutrients and have biological activities. More than half of the mushrooms produced for human consumption worldwide are processed, mainly in canned form. Recently, various studies have been conducted to increase the application of mushrooms in processed foods. However, limited information is available regarding the various applications of edible mushrooms. Therefore, the conventional and current applications of edible mushrooms as well as their processing considerations were reviewed in this article. Mushrooms were directly added to various products to increase the quality characteristics and beneficial health effects of processed foods. Indirectly, mushrooms were used as a substitute for enzymes or other functional compounds. To keep or improve mushroom quality during processing and temperature extremes, pretreatment as well as irradiation conditions were proposed. Practical Applications Many varieties of mushrooms are considered to be useful natural products because they are a good source of nutrients and have other biological activities, such as hypotensive, antioxidant and anti‐inflammatory effects. Recently, various studies have been conducted to increase the application of mushrooms in processed foods in both direct and indirect ways. This review regarding conventional and current applications of edible mushrooms as well as their processing considerations will provide valuable information to the scientific community, to industries that are interested in mushroom processing conditions, and to the development of new functional products using mushrooms.

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An environmentally friendly and cost effective technique for the commercial cultivation of oyster mushroom [Pleurotus florida (Mont.) Singer]

Cited by 26 publications

References 4 publications

Factors affecting mushroom Pleurotus spp.

Factors affecting mushroom Pleurotus spp.

Upliftment of Rural Livelihood with Advanced Production Technology of Oyster Mushrooms

Conventional and Novel Applications of Edible Mushrooms in Today's Food Industry

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