Cultivation of oyster mushroom (Pleurotus ostreatus) on fermented moso bamboo sawdust

Yamauchi, Masahito; Sakamoto, Mariko; Yamada, Masayoshi; Hara, Hirofumi; Taib, Shazwin Mat; Rezania, Shahabaldin; Fadhil, Din Mohd; Hanafi, Fatimah Hafifah Mohd

doi:10.1016/j.jksus.2018.04.021

Cited by 41 publications

(27 citation statements)

References 24 publications

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“…The content of 5'-nucleotides was relatively increased by adding soybean flour in the basal media of Tuber fermentation mycelia [26]. MSG-like amino acids content in oyster mushroom was higher when cultivated using bamboo sawdust substrate than those originated from conifer sawdust [27].…”

Section: Introductionmentioning

confidence: 94%

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

Xin¹,

Wang²,

Bao³

et al. 2022

Preprint

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As one of the most appealing edible mushrooms, the quality of Flammulina velutipes can be affected by the cultivation substrate, which has an impact on the mushroom umami taste and nutrients. In our study, the effect of mushroom root fermentation broth (MRFB) based substrate on umami taste and nutrients of F. velutipes were evaluated; four proportions of MRFB was conducted (CK 0%, E1 6.7%, E2 13.4%, E3 20.1%). Results indicated that MRFB was an effective nutrient supplement for mushroom cultivation substrate. E2 and E3 showed higher crude fiber, crude fat, soluble protein, and soluble sugar. Compared to CK, the content of monosodium glutamate-like (MSG-like) amino acids, essential amino acids, total amino acids and total 5'-nucleotides in E2 and E3 were higher. The equivalent umami concentration (EUC) values in E1, E2 and E3 were 1.70, 2.43 and 1.56 times of CK, respectively. Higher umami, saltness and sweetness taste values were found in E2. Thereby, it signified that better umami and richer nutrients were achieved by using substrate with proper volume of MRFB, especially, E2 with 13.4% of MRFB. Overall, better mushroom quality could be derived from the application of MRFB in cultivation. MRFB was a favorable nutrient supplement for Flammulina velutipes cultivation substrate.

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Section: Introductionmentioning

confidence: 94%

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

Xin¹,

Wang²,

Bao³

et al. 2022

Preprint

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“…Los resultados de porcentaje de proteína cruda (PC) en los cuerpos fructíferos de la cepa Ma-PO7 osciló entre 21.56 y 37.78±0.36, siendo la combinación de paja de frijol con rastrojo de maíz y penca de maguey la más alta (37.78 %), mientras que para los basidiomas de la CP-50 (grupo control) se obtuvo un 26.75 %. Estu-dios realizados por Tolera y Abera (2017) presentaron 28.85 % de PC en cuerpos fructíferos de P. ostreatus crecidos en paja de trigo, mientras que Yamauchi et al (2018) informaron un 43.8 % de PC en hongos setas producidos en aserrín de bambú fermentado mezclado con semillas de batata, resultados superiores a los encontrados en la presente investigación. Las variaciones en los contenidos de proteína en los cuerpos fructíferos de P. opuntiae y P. ostreatus cultivados en los diferentes tratamientos podría deberse al contenido variable de nitrógeno de los sustratos, como lo indican…”

Section: Resultados Y Discusiónunclassified

Determinación de los parámetros de productividad de cepas de Pleurotus ostreatus y P. opuntiae cultivadas en paja de trigo y pencas de maguey combinadas con sustratos agrícolas

et al. 2019

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Antecedentes: La seta silvestre de maguey (Pleurotus opuntiae) es un alimento importante de las zonas semi-áridas del centro de México, apreciado por campesinos e indígenas desde tiempos antiguos, de sabor deseable y aprovechado en épocas de lluvias; sin embargo, hay pocos estudios acerca de su cultivo. Objetivos: Comparar la producción y calidad nutritiva de basidiomas de P. opuntiae y P. ostreatus cultivados en paja de trigo, así como evaluar la combinación de diferentes residuos agrícolas combinados con penca de maguey para el cultivo de P. opuntiae, en condiciones controladas. Métodos: Pleurotus opuntiae y P. ostreatus se cultivaron en pencas de maguey y residuos agrícolas pasteurizados a 80 °C/2 h. Se cuantificó la producción total, eficiencia biológica y tasa de producción. Se realizó un estudio químico proximal de los basidiomas obtenidos en los diferentes sustratos. El diseño estadístico fue por bloques al azar, además se realizó un análisis de componentes principales para determinar la correlación entre los rendimientos. Resultados y conclusiones: Los mejores parámetros productivos se obtuvieron en paja de trigo con la cepa de P. ostreatus, pero P. opuntiae presentó un mayor contenido de proteína cruda y cenizas en la combinación de dos residuos agrícolas con penca de maguey.

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“…The storage place for raw materials is an essential factor in making mushroom baglog. Meanwhile, sawdust is the primary raw material used as a media for growing oyster mushrooms due to its high amino acid content [14]. Therefore, proper treatment is required to optimize the growth of mushrooms.…”

Section: The Technology Of Process Sidementioning

confidence: 99%

Analysis of Oyster Mushroom Farming in Highlands (A Case Study in Sleman and Temanggung Indonesia)

Rahmawati

Marbudi

2021

E3S Web Conf.

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This study aims to discover the characteristics, cost, profit, and feasibility of oyster mushroom farming in highlands, specifically in Sleman and Temanggung Regency, Indonesia. Location determination was done purposively because the two regencies are in highlands. A snowball method was utilized to determine the respondents consisting of 32 oyster mushroom farmers. A descriptive method and t-test were employed to analyze the differences in the average cost, income, profit, and benefit-cost of farming. The results revealed that there were differences in the input and process technology characteristics of oyster mushroom farming in both regencies, leading to the differences in the profit and feasibility. However, there was no difference in the costs incurred between the two farming areas. The profit and feasibility of oyster mushroom farming in Temanggung were higher than those in Sleman. Nonetheless, the cost of farming in both regencies was relatively the same. Hence, it is necessary to increase the potential of oyster mushroom farmers in Sleman and strengthen the farmers in Temanggung so that the quality and productivity of oyster mushrooms in the two regencies can be stable and increase. Therefore, it will have an impact on the income and profit of farmers.

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Cultivation of oyster mushroom (Pleurotus ostreatus) on fermented moso bamboo sawdust

Cited by 41 publications

References 24 publications

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

Determinación de los parámetros de productividad de cepas de Pleurotus ostreatus y P. opuntiae cultivadas en paja de trigo y pencas de maguey combinadas con sustratos agrícolas

Analysis of Oyster Mushroom Farming in Highlands (A Case Study in Sleman and Temanggung Indonesia)

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