Potential use of <i>Lentinus squarrosulus</i> mushroom as fermenting agent and source of natural antioxidant additive in livestock feed

Abdullah, Noorlidah; Lau, Chi Keung Marco; Ismail, Siti Izera

doi:10.1002/jsfa.7242

Cited by 14 publications

(8 citation statements)

References 34 publications

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“…Accordingly, the results of elemental analysis (Table 2) show the significant growing values of nitrogen content in samples with the increase of pomace content in substrate. Nitrogen content has an important role in enzyme production and synthesis of many constituents of fungi cell wall, such as proteins, nucleic acids, purine and pyrimidine, and polysaccharide synthesis (Abdullah et al., 2016; Singh et al., 2008). Miles and Chang (1997) indicate that very large amount of nitrogen in mushrooms are nonpotein, present as the chitin cell wall constituent or as free amino acid and nucleic acid form.…”

Section: Resultsmentioning

confidence: 99%

The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

Doroški

Klaus

Kozarski

et al. 2020

J Food Process Preserv

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Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial compounds. Practical applications From the sustainable part of view, advantage of this type of production is its belonging to the sustainable food waste management strategy. The main importance of food waste use is their exploitation through bioconversion process into the new value‐added products, generating near zero waste. Also, the type and chemical composition of plant waste used as mushroom substrate affects the nutritional profile and quantity of the produced mushroom. Therefore, the application of this principle of production benefits winemakers on the one hand, eliminating the generation of toxic waste and protecting the environment. From a quality point of view, approach outlined in this research shows practical application of using quality index as a tool for overall quality evaluation. Finally, combining food waste for producing mushrooms evaluated through a quality index perspective paves the way for increasing mushroom in the mushroom values chain.

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Section: Resultsmentioning

confidence: 99%

The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

Doroški

Klaus

Kozarski

et al. 2020

J Food Process Preserv

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“…There are several parameters that affect the enzyme production; however, its nitrogen source is a major factor (Singh et al, 2008). Nitrogen is important in protein, nucleic acid, purine, pyrimidine and polysaccharide synthesis (Drozdowski et al, 2010, Abdullah et al, 2015) constituents of the cell wall of many fungi, which are composed of β (1–4)-linked unit of N-acetylglucosamine (Miles and Chang, 1997) and may be added in the form of ammonium nitrate or organic nitrogen (Chang and Miles, 2004, Gil-Ramírez et al, 2013). Nitrate is a nitrogen source for mushrooms (Martinez-Espinosa et al, 2011).…”

Section: Effects Of Intrinsic Factorsmentioning

confidence: 99%

Factors affecting mushroom Pleurotus spp.

Bellettini

Fiorda

Maieves

et al. 2019

Saudi Journal of Biological Sciences

339

210

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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.

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“…La diminution des teneurs en protéines observées pourrait être due à une baisse progressive de la teneur en azote du milieu de croissance à la suite des récoltes successives. En effet, l'azote intervient dans la synthèse de certains composés biochimiques comme la protéine et les polysaccharides (Abdullah et al, 2015) constituants de la paroi cellulaire de la plupart des champignons. Ces observations impliquent que les champignons issus des premières récoltes (PG1) pourraient probablement correspondre plus au besoin protéique (Figures 1 et 2).…”

Section: Niveaux De Relations Observées Dans La Composition Proximaleunclassified

Évaluation nutritionnelle du champignon <i>Pleurotus geesteranus</i> issu de différentes périodes de récolte

Oka¹,

Kouamé²,

N’dri³

et al. 2020

Int. J. Bio. Chem. Sci

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En culture hors-sol, plusieurs récoltes sont effectuées pour une production commerciale des champignons. Cependant, la qualité nutritionnelle réelle des fructifications après chaque récolte sur le même substrat reste encore méconnue. La présente étude a donc examiné la composition nutritionnelle du champignon Pleurotus geesteranus sur trois récoltes. L’analyse nutritionnelle des échantillons a été faite selon les méthodes d’analyses standards. Les teneurs en protéines brutes, cendres totales, fibres bruts, sucres réducteurs et sucres totaux ont diminué significativement de la 1ère récolte à la 3ème récolte. En revanche, les teneurs en calcium, fer, lipide, humidité, vitamine C, glucides totaux et sodium ont augmenté de manière significative. D’autres composés comme les lipides bruts et la vitamine C ont augmenté de la 1ère récolte à 2ème récolte puis ont baissé à la 3ème récolte. Les teneurs en glucides totaux, polysaccharides et sodium ont connu une évolution inverse. L’analyse en composante principale (ACP) des données physicochimiques ont permis de distinguer les champignons récoltés au 1er jour (PG1), au trentième jour (PG2) et au soixantième jour (PG3), tous indépendants les uns des autres. On pourrait ainsi dire que le champignon Pleurotus geesteranus conservent tout son potentiel nutritionnel et ce, quel que soit la récolte.Mots clés : Qualités nutritives ; composition chimique ; champignon Pleurotus geesteranus ; récolte périodique English Title: Nutritional assessment of the mushroom Pleurotus geesteranus from different harvest periods In soil-less cultivation, several harvests are carried out for the commercial production of mushrooms. However, the actual nutritional quality of the fruiting bodies after each harvest on the same substrate is still unknown. This study therefore examined the nutritional composition of the mushroom Pleurotus geesteranus over three harvests. Nutritional analysis of the samples was carried out according to standard analytical methods. The contents of crude protein, total ash, crude fibre, reducing sugars and total sugars decreased significantly from the 1st harvest to the 3rd harvest. On the other hand, the contents of calcium, iron, lipid, moisture, vitamin C, total carbohydrates and sodium increased significantly. Other compounds such as crude lipids and vitamin C increased from the 1st harvest to the 2nd harvest and then decreased at the 3rd harvest. Total carbohydrates, polysaccharides and sodium levels showed the opposite evolution. Principal Component Analysis (PCA) of the physicochemical data made it possible to distinguish between mushrooms harvested on day 1 (PG1), day 30 (PG2) and day 60 (PG3), all independent of each other. We thus could say that the Pleurotus geesteranus mushroom retains its full nutritional potential whatever the harvest.Keywords: Nutritional qualities; chemical composition; mushroom Pleurotus geesteranus; periodic harvesting

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Potential use of Lentinus squarrosulus mushroom as fermenting agent and source of natural antioxidant additive in livestock feed

Abstract: Overall, L. squarrosulus mycelium functioned as antioxidants via several mechanisms, involving either electron transfer or hydrogen transfer-based reactions suggesting it as a promising fermentation agent to enhance feed nutrition and the fermented maize as a valuable feed resource.

Cited by 14 publications

References 34 publications

The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

Factors affecting mushroom Pleurotus spp.

Évaluation nutritionnelle du champignon <i>Pleurotus geesteranus</i> issu de différentes périodes de récolte

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