The yield, nutritional value, umami components and mineral contents of the first-flush and second-flush Pleurotus pulmonarius mushrooms grown on three forestry wastes

Wang, Qiao; Li, Meng; Wang, Xiangfeng; Zhao, Wei; Shi, Xueqian; Wang, Wei; Li, Zhuang; Wang, Li

doi:10.1016/j.foodchem.2022.133714

Cited by 18 publications

(21 citation statements)

References 40 publications

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“…Oyster mushrooms are efficient lignocellulose decomposers with high yield and BE ( Bellettini et al, 2019 ; Wan Mahari et al, 2020 ). Many researchers have focused on optimizing the formulas of cultivation substrate to further improve the yield and nutritional quality ( Koutrotsios et al, 2022 ; Wang et al, 2022 ). In this study, the P3 treatment represented significantly ( p < 0.05) high yield of the first flush (32.66 kg), total yield (72.14 kg), and BE of three flushes (100.19%) compared with the CK treatment ( Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

“…Pleurotus citrinopileatus grown on wheat straw, winery and olive mill wastes represented the BE of three flushes of 53.70, 78.52, and 26.24%, respectively ( Koutrotsios et al, 2022 ). Pleurotus pulmonarius grown on four kinds of substrates showed a BE range of 61.89–85.01%, based on two flushes ( Wang et al, 2022 ). It suggests that a proper addition of BEM can improve the yield and BE of P. floridanus .…”

Section: Resultsmentioning

confidence: 99%

“…Compared with the CK treatment, the P3 treatment represented significantly ( p < 0.05) high TAA, NEAA, SAA, and FAA of 17.17, 11.42, 4.76, and 5.90 g/100 g d.w., respectively. The TAA, SAA, and FAA contents of P. pulmonarius ranged between 18.90–27.97, 12.25–19.35, 0.35–1.12, and 0.69–1.16 g/100 g d.w., respectively grown on three different substrates and the first two flushes ( Wang et al, 2022 ). In addition, the EAA/TAA (E/T) range of all treatment was 33.57–37.40%, which was close to that of P. pulmonarius (31.00–37.00%) and other edible wild-grown mushrooms from China (30.50–43.40%) ( Wang et al, 2014 , 2022 ).…”

Section: Resultsmentioning

confidence: 99%

“…The crude fat content was determined using a Soxhlet apparatus (GHYK-4A, Gaohuan Youke, China) ( Jacinto-Azevedo et al, 2021 ). The dried mushroom powder was hydrolyzed with HCl (6 mol/L) containing 5 mg/mL of phenol under vacuum at 110°C for 24 h, subsequently analyzed by an automatic amino acid analyzer (L-8800, Hitachi, Japan) ( Wang et al, 2022 ; Guo et al, 2023 ). The contents of total amino acids (TAA), essential amino acids (EAA), non-essential amino acids (NEAA), sweet amino acids (SAA, Ala, Gly, Pro, Ser and Thr), bitter amino acids (BAA, Arg, His, Ile, Leu, Met and Val), flavour amino acids (FAA, Asp and Glu) and aromatic amino acids (AAA, Phe and Tyr) were further calculated ( Liang et al, 2020 ; Guo et al, 2023 ).…”

Section: Methodsmentioning

confidence: 99%

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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%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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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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“… 7.00–66.10 mg/100 g Zhang et al ( 2021 ) Tartary buckwheat ( Fagopyrum tataricum (L.) Gaertn) 1.20 mg/100 g Peng et al ( 2017 ) Beverages White tea ( Camellia sinensis ) 3.49–207.00 mg/100 g Yılmaz et al ( 2020 ) Green tea ( Camellia sinensis ) 0.24–87.00 mg/100 g Yılmaz et al ( 2020 ) Black raspberry juice ( Rubus occidentalis ) 2.76 mg/100 g Kim et al ( 2009 ) Fermented Mulberry Juice ( Morus nigra ) 3.31 mg/mL Kanklai et al ( 2020 ) Dairy products Yogurt 29.96 mg/100 g Hussin et al ( 2020 ) Cheese with L. lactis spp. lactis as starter 3.20 mg/100 g Pouliot-Mathieu et al ( 2013 ) Cheese with Kluyveromyces marxianus B13-5 4.89 mg/100 g Li et al ( 2022a ) Others Fermented sausage 1.74–2.51 mg/100 g Yu et al ( 2017 ) Chocolate 21.09 mg/100 g Koh et al ( 2023 ) Oyster mushroom ( Pleurotus pulmonarius ) 32.15–57.73 mg/100 g Wang et al ( 2022 ) Shiitake mushroom ( Lentinula edodes ) …”

Section: Importance Of Gaba In Foodmentioning

confidence: 99%

Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid

Milon,

Hu,

Zhang

et al. 2024

Bioresour. Bioprocess.

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GABA (Gamma-aminobutyric acid), a crucial neurotransmitter in the central nervous system, has gained significant attention in recent years due to its extensive benefits for human health. The review focused on recent advances in the biosynthesis and production of GABA. To begin with, the investigation evaluates GABA-producing strains and metabolic pathways, focusing on microbial sources such as Lactic Acid Bacteria, Escherichia coli, and Corynebacterium glutamicum. The metabolic pathways of GABA are elaborated upon, including the GABA shunt and critical enzymes involved in its synthesis. Next, strategies to enhance microbial GABA production are discussed, including optimization of fermentation factors, different fermentation methods such as co-culture strategy and two-step fermentation, and modification of the GABA metabolic pathway. The review also explores methods for determining glutamate (Glu) and GABA levels, emphasizing the importance of accurate quantification. Furthermore, a comprehensive market analysis and prospects are provided, highlighting current trends, potential applications, and challenges in the GABA industry. Overall, this review serves as a valuable resource for researchers and industrialists working on GABA advancements, focusing on its efficient synthesis processes and various applications, and providing novel ideas and approaches to improve GABA yield and quality. Graphical Abstract

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High‐intensity ultrasound treatment of shiitake mushroom protein isolate: effects on physicochemical, structural properties, and functional performance

Cao,

2024

J Sci Food Agric

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BackgroundWith increasing consumer demand for healthy and sustainable food, plant proteins have been used widely in meat substitutes, dairy alternatives, and functional foods. However, in comparison with animal proteins, plant proteins often exhibit weaker functional properties, such as solubility, emulsifying, and gelation, which limit their application in food processing. The aim of this study was to investigate the effects of high‐intensity ultrasound treatments (HIUTs) on the physicochemical properties, structural characteristics, emulsifying properties, and antioxidant capacity of shiitake mushroom protein isolate (SMPI). This study investigates how HIUTs affect SMPI. It also provides insights into potential applications within the food industry.ResultsWhen treated with a 300 W intensity ultrasound, SMPI exhibited higher solubility, water‐holding capacity (WHC), oil‐holding capacity (OHC), and antioxidant activity in comparison with the control (0 W). These results indicate that HIUT can enhance the functional properties of SMPI significantly. The molecular structure of SMPI after ultrasound treatment also underwent significant changes, suggesting that the treatment affects not only the physical properties but also the spatial conformation of SMPI. The concentration of free sulfhydryl (‐FSH) group concentrations increased from 3.615 ± 0.080 μmol g−1 to 13.020 ± 0.061 μmol g−1, and the emulsifying ability index (EAI) significant increased, indicating that a significant change produced in the tertiary structure of SMPI.ConclusionThe findings suggest that ultrasonic treatment can alter the physicochemical and functional attributes of SMPI significantly, increasing its potential for use within the food industry. © 2024 Society of Chemical Industry.

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The yield, nutritional value, umami components and mineral contents of the first-flush and second-flush Pleurotus pulmonarius mushrooms grown on three forestry wastes

Cited by 18 publications

References 40 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

Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid

High‐intensity ultrasound treatment of shiitake mushroom protein isolate: effects on physicochemical, structural properties, and functional performance

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