Factors affecting mushroom Pleurotus spp.

Abstract

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.

Metatranscriptomic Profiling Reveals the Effect of Breed on Active Rumen Eukaryotic Composition in Beef Cattle With Varied Feed Efficiency

“…Third, the rumen is not an obligate anaerobic environment as some amounts of oxygen enter the rumen along with the feed (Santra and Karim, 2003), facilitating the survival of these aerobic fungi. Additionally, the genus Pleurotus is one of the most efficient white rot fungi lignocellulose degrader and is generally cultivated on non-composted lignocellulosic substrates (Bellettini et al, 2019). The Hesseltinella is a genus of fungi under the order Mucorales, comprising predominantly saprotrophs inhabiting soil, drug, and dead plant material, as well as several parasites on plants (Walther et al, 2013).…”

Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom

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Casing Mixture for Improved Growth and Yield of Mushroom Variety Makandura White (<i>Calocybe</i> sp.)

“…In addition, it results in poor drainage and lack of aeration for the mycelium. Thus, inhibition of perspiration, renders the development of fruiting bodies impossible and results in the development of non-desired organisms such as nematodes and bacteria (Bellettini et al, 2016). On the other hand, drying out of mycelium due to low humidity results in low growth and poor yield.…”