Production and nutritional value of Pleurotus floridanus grown on rice straw supplemented with Leucaena leucocephala foliage

Andrew, Samora M.

doi:10.1016/j.indic.2022.100223

Cited by 6 publications

(6 citation statements)

References 13 publications

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“…With the increase of BEM content, the crude protein content of fruiting bodies in BEM treatments increased significantly ( p < 0.05) from 25.97 to 31.76%, which was 10.46–35.09% higher than that in CK (23.51%) ( Figure 2C ). The crude protein content of Pleurotus genus ranges from 11 to 42% depending on different species and cultivation conditions ( Asaduzzaman Khan and Tania, 2012 ).The crude protein content of P. floridanus significantly ( p < 0.05) increased from 23.3 to 29.8%, when it was grown on rice straw supplemented with Leucaena leucocephala foliage ( Andrew, 2022 ). The crude protein content of P. ostreatus and P. cystidiosus ranged between 19.52–29.70% and 15.68–24.54%, respectively, when they were grown on different substrates ( Hoa et al, 2015 ).…”

Section: Resultsmentioning

confidence: 99%

Bacterial communities during composting cultivation of oyster mushroom Pleurotus floridanus using broken eggs as the nitrogen source and study of agronomic and nutritional properties

Wei,

Wang,

Guan

et al. 2024

Front. Microbiol.

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IntroductionBroken eggs are a byproduct of the poultry industry and a potential nitrogen source for mushroom cultivation. However, its feasibility needs to be evaluated experimentally.MethodsIn this study, a series of different addition amounts (0, 1.8, 3.6, 5.3 and 8.5%, w/w) of broken egg mixture (BEM) were applied in the composting cultivation process of oyster mushroom. The physicochemical properties and bacterial communities of composting substrate, and agronomic and nutritional properties of fruiting bodies were determined.Results and discussionThe results showed that the BEM addition significantly (P < 0.05) increased the total nitrogen content in the composted substrate, and the contents of crude protein, total amino acids and essential amino acids of mushrooms. The P3 treatment (initial C/N of 26:1) showed the highest biological efficiency (BE) of 100.19% and a low contamination rate (CR) of 7.00%, while the higher dosage of BEM (P4 and P5) led to a sharp decrease in BE and a sharp increase in CR. High throughput sequencing revealed that the addition of BEM significantly (P < 0.05) changed the bacterial communities in the substrate at the beginning of composting. Streptococcus and Lactococcus were predominant bacterial genera in BEM treatments at the beginning stage of composting, while Acinetobacter became predominant at the ending stage. The co-occurrence network analysis showed that the P3 treatment demonstrated a much more complex bacterial community. The structural equation model analysis indicated that the addition of BEM affected the bacterial communities and nitrogen metabolism during composting, which further affected agronomic and nutritional properties of oyster mushrooms. An appropriate amount of BEM combined with composting processes can significantly improve the yield and quality of oyster mushroom, providing a new way for efficient utilization of BEM.

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Section: Resultsmentioning

confidence: 99%

Bacterial communities during composting cultivation of oyster mushroom Pleurotus floridanus using broken eggs as the nitrogen source and study of agronomic and nutritional properties

Wei,

Wang,

Guan

et al. 2024

Front. Microbiol.

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“…Crude polysaccharide of treatment D4 showed highest scavenging ability toward both radical 3 ethylbenzthiazoline-6-sulfonic acid and hydroxyl radical suggests that composting processes is suitable for its cultivation based on nutritional and antioxidant qualities of fruiting bodies. Recently Andrew (2023) has explained that addition of nutrient rich foliage of Leucaena leucocephala on rice straw shortened cultivation time of P. floridanus and increased protein and mineral contents.…”

Section: Discussionmentioning

confidence: 99%

“…Oyster mushroom, one of the widely cultivated mushrooms which is the second largest consumed edible mushroom in the world (Royse et al,2017) and known for its good taste, texture and nutritional values. Several species of Pleurotus is being cultivated throughout the world such as P. pulmonaris, P. ostreatus (Roy et al, 2015b), P. djamor ( Roy et al 2015a), P. cystidiosus (Ritota and Manzi , 2019 ) and P. floridanus (Andrew, 2023) . Effect of pruned tea leaves on the yield and nutritional quality of two species of Pleurotus in North Bengal have also been reported .…”

Section: Introductionmentioning

confidence: 99%

Morphological and molecular characterization of four Pleurotus spp. and evaluation of their antioxidant properties

Roy¹,

Chakraborty²

2023

JMycR

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Four oyster mushroom species are cultivated in North Bengal for its good taste, texture and therapeutic values. Morphological and anatomical characteristics of four Pleurotus species (P. djamor, P. sajorcaju, P. ostreatus and P floridanus) have been elucidated. Malt extract agar showed highest mycelial growth rate followed by the potato dextrose agar, while water agar was lowest. All four Pleurotus species were identified using 18S rDNA sequencing as P. djamor (KT768094), P. sajor-caju (KT818506), P. ostreatus (KT768095) and P floridanus (KT826605) and subsequently all the sequence have been deposited in the NCBI Genbank. 18S r DNA sequence alignments of P. djamor, P. sajor-caju, P. ostreatus and P floridanus with other ex-type isolates have been presented and the conserved regions of the gene have been demonstrated in different colours. Phylogenetic placement of all four Pleurotus species with other 41 ex-type strains obtained from NCBI GenBank was compared using UPGMA method in MEGA11 software and result has been presented. Antioxidant activity such as DPPH scavenging activity, ferric reducing antioxidant power activity as well as flavonoid activity of four Pleurotus species were also evaluated. P. djamor and P. ostreatus showed higher DPPH scavenging activity in comparison to other two species. Highest amount of reducing power activity was observed in P. djamor and lowest in P. ostreatus and P. sajor-caju. P. djamor and P. floridanus also showed higher flavonoid content in comparison to other two species.

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“…Fungi have a saprophytic diet, they obtain their food by absorption on organic substrates [14], they are capable of degrading organic substances such as agricultural waste, helping waste management [15]. They naturally grow in tropical climates on fallen branches, rotten trunks, dead and decaying trees, and various moist organic matter [16]. The cultivated edible mushrooms are fruiting bodies or basidiocarps that represent the reproductive stage of the basidiomycetes (Fig.…”

Section: General Botanical Characteristics Of Pleurotusmentioning

confidence: 99%

Bioavailability in edible mushroom Pleurotus spp.

Guajardo-Paz,

Cruz,

Márquez-Rangel

et al. 2024

JAFSB

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Article InformationPleurotus has more than 200 species and is one of the edible mushrooms with great potential as a food source with various nutritional and biological benefits and its ability to synthesize essential amino acids. These mushroom species have been investigated for their antioxidant activity and their value ranges from 60 to 90% depending on the species, culture conditions, and extraction methods. These mushrooms have a wide variety of beneficial nutrients for health, whether as a functional food, nutraceutical or as a component for medicines, they have a high biological activity for the well-being of people. Bioavailability is the amount of a nutrient absorbed by the intestine and from that moment becomes available to carry out physiological functions and as storage. Methodologies for measuring nutrient bioavailability involve investigation in humans, mice, pigs, and other animals (in vivo) or simulation in laboratory assays (in vitro). This fungal resource is promising in improving the health conditions of the current population through the sale of products. On the other hand, understanding the term bioavailability can help to optimize diets and establish adequate nutrient recommendations. Therefore, this work explains the approach from botanical characteristics, nutritional content, and its health benefits, as well as processed foods that have been developed with fungi, analyzing the aspects of bioavailability.

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Production and nutritional value of Pleurotus floridanus grown on rice straw supplemented with Leucaena leucocephala foliage

Cited by 6 publications

References 13 publications

Bacterial communities during composting cultivation of oyster mushroom Pleurotus floridanus using broken eggs as the nitrogen source and study of agronomic and nutritional properties

Bacterial communities during composting cultivation of oyster mushroom Pleurotus floridanus using broken eggs as the nitrogen source and study of agronomic and nutritional properties

Morphological and molecular characterization of four Pleurotus spp. and evaluation of their antioxidant properties

Bioavailability in edible mushroom Pleurotus spp.

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