Hepatoprotective effects of polysaccharide isolated from Agaricus bisporus industrial wastewater against CCl4-induced hepatic injury in mice

Optimization of the culture condition of Bacillus mucilaginous using Agaricus bisporus industrial wastewater by Plackett–Burman combined with Box–Behnken response surface method

“…Tank processing must be promptly used to precook fresh mushrooms. The weight of the cooked mushrooms after precooking is 35–40% lower than that of fresh mushrooms and this weight is lost as industrial A. bisporus wastewater (Huang et al 2016). In this wastewater, there are a lot of nutrients available that are suitable for microorganism growth (Huang et al 2016; Lin et al 2016).…”

“…The weight of the cooked mushrooms after precooking is 35–40% lower than that of fresh mushrooms and this weight is lost as industrial A. bisporus wastewater (Huang et al 2016). In this wastewater, there are a lot of nutrients available that are suitable for microorganism growth (Huang et al 2016; Lin et al 2016). For example, this wastewater is suitable to support B. mucilaginous growth when it was an approximately 0.25% solubility, which is lower than that was used as culture medium of Anoectochilus roxburghii (Zhan et al 2017), indicating A. bisporus processing wastewater is a good natural medium.…”

“…The mushroom pre-cooking liquid is a production wastewater with high BOD and COD content, of which the content of COD is 540.29 g/L, which is 13.07 times higher than the national three level emission standard. The direct discharge of pre-cooking liquid will cause environmental pollution, and wastewater treatment will increase the production cost (Huang et al 2016); however, the water soluble nutrients can be extracted by pre-cooking fresh A. bisporus . The preboiled liquid of A. bisporus contains a variety of nutrients such as free protein, polysaccharides, mannitol, and mineral ions (Lin et al 2016), so it can be used as a natural medium for the cultivation of certain beneficial bacteria or plants (Zhan et al 2017).…”

Plackett-Burman design and response surface optimization of conditions for culturing Saccharomyces cerevisiae in Agaricus bisporus industrial wastewater [pdf]

“…The effect of cross-interaction among culture temperature, concentration and pH on total number of alive S. cerevisiae: A -response surface plot of effects of interaction between culture temperature and different concentration on total number of alive S. cerevisiae, B -contour line of effects of interaction between culture temperature and different concentration on total number of alive S. cerevisiae, C -response surface plot of effects of interaction between culture temperature and pH on total number of alive S. cerevisiae, D -contour line of effects of interaction between culture temperature and pH on total number of alive S. cerevisiae, E -response surface plot of effects of interaction between different concentration and pH on total number of alive S. cerevisiae, F -contour line of effects of interaction between different concentration and pH on total number of alive S. cerevisiae Due to the short storage period of fresh A. bisporus, the main form of international trade of this product is canned processed products. Tank processing must be promptly used to precook fresh A. bisporus, therefore, the soluble components of A. bisporus were extracted in the processing (Chen et al, 2018;Duan et al, 2015;Huang et al, 2016;Lin et al, 2016). Even though the concentration of industrial wastewater was low, it was suit for microorganism growth.…”

“…In China, about 80% of mushroom is precooked and then made in canned food (Lin et al, 2016). In the canning production process, the fresh mushrooms are precooked firstly, in which the weight is reduced by 35% ~40%, in other words, at least about 30% of A. bisporus production will be lost to industrial wastewater each year (Huang et al, 2016). However, the mushroom industrial wastewater has high BOD and COD content, of which the content of COD is 540.29 g/L, which is 13.07 times higher than the national three level emission standard (Huang et al, 2018a).…”