Characteristic Odorants from Bailingu Oyster Mushroom (Pleurotus eryngii var. tuoliensis) and Summer Oyster Mushroom (Pleurotus cystidiosus)

Usami, Atsushi; Motooka, Ryota; Nakahashi, Hiroshi; Okuno, Yoshiharu; Miyazawa, Mitsuo

doi:10.5650/jos.ess14043

Cited by 20 publications

(47 citation statements)

References 36 publications

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“…In addition to the culinary qualities of fruiting bodies, P. cystidiosus has a high nutritional value (proteins, fibre, minerals and vitamins) and the content of biologically active substances with proven health-promoting properties. The biological activity of these mushrooms has been confirmed in several laboratory tests and clinical trials, which showed, among others, their antitumor, anti-inflammatory, antiallergic, antiatherosclerotic, antibacterial, antiviral, antifungal, immunomodulatory and hepatoprotective properties as well as lowering blood sugar levels and the effect of blood cholesterol This mushroom is low in calories due to the limited content of lipids (Manzi and Pizzoferrato, 2000;Wasser, 2002;Croan, 2004;Thekkuttuparambil and Kainoor, 2007;Karaman et al, 2010;Abdullah et al, 2012;Patel et al, 2012;Lau et al, 2013;Siwulski et al, 2014;Usami et al, 2014).…”

Section: Temperature Of Incubationmentioning

confidence: 88%

“…Wheat agar medium was used in the experiment in Petri dishes 90 mm: wheat -extract from 200 g of wheat grains, horticultural, forestry and textile industry waste (Cohen et al, 2002;Croan, 2004;Lau et al, 2013;Usami et al, 2014). It is cultivated mainly in Asia, particularly in China, Thailand and Taiwan (Hanelt, 2001;Stamets, 2011;Usami et al, 2014).…”

Section: Temperature Of Incubationmentioning

confidence: 99%

“…It is cultivated mainly in Asia, particularly in China, Thailand and Taiwan (Hanelt, 2001;Stamets, 2011;Usami et al, 2014).…”

Section: Temperature Of Incubationmentioning

confidence: 99%

“…Earlier documentation states that oyster mushrooms can be grown on a variety of waste materials, such as: various types of straw and sawdust, cotton waste, chopped and corn stover, waste from the production of palm oil, tea leaves, chopped cocoa pods (Vilgalys et al, 1996;Croan, 2004;Lau et al, 2013;Usami et al, 2014). During the last few years, there has been a very dynamic development in the production of edible and medicinal mushrooms.…”

Section: Temperature Of Incubationmentioning

confidence: 99%

“…These are coremia -stalk-like cells whose tops are fitted with liquid droplets of black spores (Fig. 2) (Petersen et al, 1997;Zervakis, 1998;Croan, 2004;Bao et al, 2004;Lechner et al, 2004;Selvakumar et al, 2008;Abdullah et al, 2012;Usami et al, 2014;Stamets, 2011).…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Selected Cultivation Factors on the Growth of Mycelium of Pleurotus cystidiosus Miller

Dawidowicz

Jasińska

Siwulski

2018

Not Bot Horti Agrobo

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Pleurotus cystidiosus occurs in natural areas in North America. Its carpophores are characterized by a slightly sweet and mild taste. Fruiting bodies of P. cystidiosus are valued as source of nutrients and biologically active substances. The aim of the study was the selection of the optimal incubation temperature and the best substrate for the fastest mycelium growth. Two cultivars of P. cystidiosus -B1 and B122 was taken. Incubation of mycelium was performed in the temperature range from 15 to 30 °C. The influence of a substrate made of wheat straw, hemp shives and energetic grasses -Panicum virgatum and Miscanthus × giganteus. The experiment compared the growth of mycelium on a substrate with wheat straw (control sample) and with wheat straw and the addition of hemp shives and energetic grass in increasing amounts: 10, 20 and 30%. It has been shown that the growth of mycelium of tested strains on different substrates varied. The best growth of mycelium occurred on the substrate with wheat straw and the addition of hemp shives, P. virgatum and M. × giganteus in the amounts of 20% and 30%. The temperature of incubation also had a significant impact on the growth of the mycelium of P. cystidiosus. The optimal temperature was 25 °C. An investigation of the mutual dependence between morphological and qualitative characteristics of the type of agar medium allows optimization of the production of P. cystidiosus. The development of a low-cost and simple method for the production of P. cystidiosus can contribute to the introduction of this species into intensive cultivation. Use of waste materials in mushroom production will significantly increase the profitability of crops and reduce their costs.

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Section: Temperature Of Incubationmentioning

confidence: 88%

Section: Temperature Of Incubationmentioning

confidence: 99%

“…It is cultivated mainly in Asia, particularly in China, Thailand and Taiwan (Hanelt, 2001;Stamets, 2011;Usami et al, 2014).…”

Section: Temperature Of Incubationmentioning

confidence: 99%

Section: Temperature Of Incubationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Effect of Selected Cultivation Factors on the Growth of Mycelium of Pleurotus cystidiosus Miller

Dawidowicz

Jasińska

Siwulski

2018

Not Bot Horti Agrobo

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Chemical Composition and Character Impact Odorants in Volatile Oils from Edible Mushrooms

Usami

Motooka

Nakahashi

et al. 2015

Chemistry & Biodiversity

Self Cite

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The aim of this study was to investigate the chemical composition and the odor-active components of volatile oils from three edible mushrooms, Pleurotus ostreatus, Pleurotus eryngii, and Pleurotus abalonus, which are well-known edible mushrooms. The volatile components in these oils were extracted by hydrodistillation and identified by GC/MS, GC-olfactometry (GC-O), and aroma extract dilution analysis (AEDA). The oils contained 40, 20, and 53 components, representing 83.4, 86.0, and 90.8% of the total oils in P. ostreatus, P. eryngii, and P. abalonus, respectively. Odor evaluation of the volatile oils from the three edible mushrooms was also carried out using GC-O, AEDA, and odor activity values, by which 13, eight, and ten aroma-active components were identified in P. ostreatus, P. eryngii, and P. abalonus, respectively. The most aroma-active compounds were C8 -aliphatic compounds (oct-1-en-3-ol, octan-3-one, and octanal) and/or C9 -aliphatic aldehydes (nonanal and (2E)-non-2-enal).

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Pleurotus eryngii (DC.) Quél.; Pleurotus ostreatus (Jacq.) P. Kumm. - PLEUROTACEAE

Gafforov,

Yamaç,

İnci

et al. 2023

Ethnobiology

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Characteristic Odorants from Bailingu Oyster Mushroom (Pleurotus eryngii var. tuoliensis) and Summer Oyster Mushroom (Pleurotus cystidiosus)

Cited by 20 publications

References 36 publications

The Effect of Selected Cultivation Factors on the Growth of Mycelium of Pleurotus cystidiosus Miller

The Effect of Selected Cultivation Factors on the Growth of Mycelium of Pleurotus cystidiosus Miller

Chemical Composition and Character Impact Odorants in Volatile Oils from Edible Mushrooms

Pleurotus eryngii (DC.) Quél.; Pleurotus ostreatus (Jacq.) P. Kumm. - PLEUROTACEAE

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