Environmental impact of Agaricus bisporus mycelium production

Leiva, F.J.; Sáenz-Díez, J.C.; Martínez, E.; Jiménez, E.; Blanco‐Fernández, Julio

doi:10.1016/j.agsy.2015.05.003

Cited by 18 publications

(8 citation statements)

References 32 publications

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“…The material could have the capacity to grow on lignocellulosic substrates. This could also be vital to the strength and its capability to activate its physiological properties [2]. The world's second most abundant biopolymer is Chitin which is a chemical molecule that comprises mycelium.…”

Section: Introductionmentioning

confidence: 99%

Using Waste in Producing Bio-Composite Mycelium Bricks

et al. 2020

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One of the major causes of an increase in the consumption of resources is the progress of the construction industry. Although it leads to new technologies, it heavily contributes to global warming. In this study, the use of sustainable construction materials from waste in brick production with mycelium as a binder is investigated. The ability of mycelium, the root fibers of fungi, obtained from microorganisms is used as stabilizing and binding material on bricks. Forty-eight brick specimens from six design mixes were produced with a size of 200 mm length × 90 mm width × 60 mm height. The mechanical tests conducted were compressive and flexural strength. The changes in weight were recorded against its age to monitor the progress of mycelium growth inside the brick specimens. From the test, bricks made from sawdust and rice bran with mycelium had an increase of 31.0% to 38.5% in average compressive strength compared to the non-mycelium bricks, respectively. Furthermore, the bricks with mycelium experienced an increase in both flexural strength and midpoint displacement for all types of bricks (rice bran, sawdust, and clay). These mycelium-induced bricks can reduce the use and consumption of traditional construction materials with enhanced mechanical properties.

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Section: Introductionmentioning

confidence: 99%

Using Waste in Producing Bio-Composite Mycelium Bricks

et al. 2020

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“…5,6 A. bisporus is the most cultivated and consumed mushroom worldwide, with an output of 4 million tons in 2009. 7 This high production and consumption can be explained not only by its pleasant taste, but also by its biological properties, such as antioxidant, 8,9 antimicrobial, 8,10 anti-inflammatory, 11,12 and antitumor 13 properties among others. These bioactivities are related to bioactive molecules such as phenolic compounds and tocopherols, 10,12 but also to ergosterol that represents approximately 90% of its sterol fraction.…”

Section: Introductionmentioning

confidence: 99%

Development of dairy beverages functionalized with pure ergosterol and mycosterol extracts: an alternative to phytosterol-based beverages

et al. 2017

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In the present work, Agaricus bisporus extracts obtained by ultrasound-assisted extraction (UAE), and ergosterol, were incorporated into dairy beverages at concentrations mimicking commercial phytosterol-added yogurts, to work as alternatives. The samples were analysed for nutritional and bioactive properties, and compared with controls (yogurts with no additives or phytosterols), at two storage times (right after incorporation (ST = 0) and after seven days at 4 °C (ST = 7)). The ones incorporated with the extract (YAb) and with ergosterol at the same concentration as in the extract (YPEAb) showed similar antioxidant properties as the ones with phytosterols (YPhy), but a higher cytotoxicity against tumor cells. YPEPhy, the sample with ergosterol at the same amount as phytosterols in YPhy, was the strongest in both bioactivities. For YAb, YPEAb and YPEPhy the antioxidant capacity increased from ST = 0 to ST = 7, meaning that the extract and ergosterol protected the yogurt from oxidation, improving the shelf life. Nutritional parameters were identical for all samples.

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“…Depending on the wholesale and retail conditions, mushrooms can stay fresh for 1–5 days . Since A. bisporus is the main industrially cultivated and most consumed mushroom species, the problem of a short shelf life, seen through the loss of its nutritive and physicochemical characteristics, causes economic losses …”

Section: Introductionmentioning

confidence: 99%