Bioconversion of lignocellulosic residues by Agrocybe cylindracea and Pleurotus ostreatus mushroom fungi – Assessment of their effect on the final product and spent substrate properties

Koutrotsios, Georgios; Mountzouris, Konstantinos C.; Chatzipavlidis, Iordanis; Zervakis, Georgios I.

doi:10.1016/j.foodchem.2014.03.121

Cited by 163 publications

(167 citation statements)

References 35 publications

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“…To date, however, there have been few studies on the effects of culture substrates on the production of taste compounds for L. edodes. Substrate basal supplements, such as wheat bran, rice bran, soybean pulp and corn meal, have also been used in culture substrate formulas, providing a source of nitrogen for mushroom cultivation (Moonmoon et al, 2011;Chae & Ahn, 2013;Alananbeh et al, 2014;Koutrotsios et al, 2014). Bagasse, as an agricultural by-product, has often been chosen to be as one of providers of carbon in mushroom culture substrates due to its characteristic higher production with lower cost (Manavalan et al, 2012;Liu et al, 2014;Wang et al, 2014;Zhang et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effects of culture substrates on taste component content and taste quality of Lentinula edodes

Wen¹,

Chen²,

Yang³

et al. 2017

Int J of Food Sci Tech

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Summary In this research, the effects of culture substrates on taste component content of Lentinula edodes were studied, and the resulting taste quality of L. edodes was evaluated. The results revealed that single‐carbon and single‐nitrogen sources were beneficial to production of soluble sugars and polyols, organic acids and sweet amino acids, whereas a single‐carbon source was beneficial to essential amino acid production, and a mixed‐carbon source was beneficial to umami 5′‐nucleotides and high mushroom production yield. High C/N values were beneficial to trehalose, arabitol, malic acid, and succinic acid production, while low C/N values were beneficial to mannitol and citric acid production. L. edodes fruiting bodies, harvested from a culture substrate containing single carbon, high proportion of cereal bran, had a more palatable taste quality, while a substrate containing bagasse and low C/N values was not suitable for L. edodes cultivation due to unfavourable taste quality. These results provide cultivation information how to obtain fruiting bodies L. edodes with more taste components.

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Section: Introductionmentioning

confidence: 99%

Effects of culture substrates on taste component content and taste quality of Lentinula edodes

Wen¹,

Chen²,

Yang³

et al. 2017

Int J of Food Sci Tech

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“…After the myceliation, the protein content was increased by 30%. The bioproducts made with P. albidus and L. citrinus Koutrotsios et al (2014) observed the same behavior in the cultivation of P. ostreatus in grape marc plus cotton gin trash and olive mill by-products (leaves and two phase olive mill waste). The protein increase probably was due to the addition of fungal protein during the mycelial growth, indicating the mushrooms' ability to contribute a deposit of proteins in the residue.…”

Section: Chemical Compositionmentioning

confidence: 64%

Nutritional composition of bioproducts generated from semi-solid fermentation of pineapple peel by edible mushrooms

Souza¹,

Fonseca²,

Kirsch³

et al. 2016

Afr. J. Biotechnol.

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Mushroom production is a very efficient alternative to agro-industrial residues recycling. The proximal composition, content of macro and micro minerals, amino acid and proteolytic activity were assessed in the pineapple peel and in the bioproducts generated from pineapple peel and mycelium of Pleurotus albidus, Lentinus citrinus and Pleurotus florida. The bioproducts were obtained by semi-solid fermentation and drying process. Nutritional analysis was performed following standard methodologies. The data showed that the percentage of protein and minerals of the bioproducts increased and the carbohydrate content reduced after the myceliation by the mushrooms. All essential amino acids were found in the bioproducts and no contamination was observed. There was significant difference between proteolytic activities of bioproducts samples, presenting L. citrinus' bioproduct a higher value. These data show that the bioproducts produced have great nutritional value and can be used as an alternative food.

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“…The research results of Yang Junxian Yang are similar to the results of the analysis of Acanthus ilicifolius L isolation and identification of rhizosphere endophytic bacteria by Wang Rong and Hong Kui. The antibacterial and insecticidal effects of bacteria isolated from endophytic bacteria were better than that of Actinomycetes [9][10][11].…”

Section: Completelymentioning

confidence: 97%

Study on the of Fungi Antineoplastic Constituents in Root Plant of Acanthus ilicifolius L

Zhang¹,

Kong²,

Rui³

et al. 2017

Proceedings of the 2017 2nd International Conference on Materials Science, Machinery and Energy Engineering (MSMEE 2017)

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Abstract. Acanthus ilicifolius L is a kind of pantropical mangrove plant. It is cold-natured and bland. The whole plant is officinal. According to recent studies, Acanthus ilicifolius L has a variety of pharmaceutical function, such as hepatoprotective effect, antioxidant, anti-tumor effect and insecticidal effect. To study the active ingredients of plant fungi of Acanthus ilicifolius L, we focus on the study of anti-tumor active ingredients. We studied the fermentation of hyphostroma of fungal strain LSJ120 in this laboratory which was isolated from the roots of Acanthus ilicifolius L. The ethanol extract, the extratable petroleum ether, the chloroform extract, the ethyl acetate extract, the n-butanol extract, the aqueous extract and 8 hyphostroma fermentation active constituents which was isolated from the ethyl acetate extract can be obtained by silica gel column chromatography. In Y1-Y8 component, 10 compounds were obtained from the separation and purification; Using MTT method, respectively, we do anti-tumor experiment for the extracts and compounds of each group. From the results, The inhibitive rate of the cells was the highest in the ethyl acetate extract. The highest value reached 80.73%; from 8 kinds of components which were isolated from the ethyl acetate extract, the inhibition ratio of the Y6, Y7 components is significantly higher than the other groups; In addition, the compounds purified from the 8 kinds of isolates are also obtained correspondingly. The antineoplastic activity of compound extracted from Y6, Y7 components was stronger. Among them, the inhibition ratio of compound 6, compound 9 was significantly higher than other compounds, which is the main antineoplastic constituents of this fungi. By structure identification, the compound 6 was a cyclopentanone material, and the compound 9 is a cyclic dipeptide derivatives. The finding provides the scientific basis for the development and utilization of the medicinal value of Acanthus ilicifolius L. CLC number: R927 document code: ALao shu le, Latin name is Acanthus illicifolius L. It is a kind of mangrove plant which grows in tropical coastal areas. It belongs to Acanthaceae. Its growing region is mainly distributed in tropical countries in Southeast Asia, such as China, India, Philippines, Malaysia, etc. It is mainly located in the southern coast and the littoral belt of China where the tides can arrive, such as Hainan, Guangdong, Guangxi, Fujian and Taiwan coastal areas, which is one of the important components of mangrove. According to the "Chinese herbal medicine compilation", the root and whole plant can be used as medicine. It has the effect of heat-clearing and detoxifying, reducing swelling and resolving mass, relieving cough and asthma. It is widely used as a specific drug for the treatment of hepatitis B (HBV) in folk . At present, the research of plant antitumoral natural products from fungi in root system of Acanthus ilicifolius L has become the new field of marine medicine resources research and development [1].In recent years, peop...

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Bioconversion of lignocellulosic residues by Agrocybe cylindracea and Pleurotus ostreatus mushroom fungi – Assessment of their effect on the final product and spent substrate properties

Cited by 163 publications

References 35 publications

Effects of culture substrates on taste component content and taste quality of Lentinula edodes

Effects of culture substrates on taste component content and taste quality of Lentinula edodes

Nutritional composition of bioproducts generated from semi-solid fermentation of pineapple peel by edible mushrooms

Study on the of Fungi Antineoplastic Constituents in Root Plant of Acanthus ilicifolius L

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