Utilization of fruit waste substrates in mushroom production and manipulation of chemical composition

Otieno, Ojwang D.; Mulaa, Francis; Obiero, George; Midiwo, Jacob O.

doi:10.1016/j.bcab.2021.102250

Cited by 24 publications

(20 citation statements)

References 32 publications

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“…But, the exact opposite situations may also come into question, as such in the rests. All in all, the findings of Otieno et al [31] . were partially in line with our article.…”

Section: Resultssupporting

confidence: 93%

Influences of Some Aromatic Plants on Volatile Compounds and Bioactivity of Cultivated Pleurotus citrinopileatus and Pleurotus djamor

Süfer

Çelik

Bozok

2022

Chemistry & Biodiversity

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Two edible Pleurotus species, namely, Pleurotus citrinopileatus and Pleurotus djamor grown in the media of mulberry shavings which were substituted with myrtle, bay laurel, and rosemary leaves were studied. According to volatile profiles, 13 aldehydes, 8 ketones, 7 alcohols, 5 aromatic compounds and 4 terpenes were totally identified. Rosemary leaves were very effective for decreasing the concentrations of some oxidation products in Pleurotus citrinopileatus, but the same impact was not seen in Pleurotus djamor. The high amount of benzaldehyde (41.80 %) detected in bay laurel medium might have played a role in preventing bioactivity. Control Pleurotus citrinopileatus and Pleurotus djamor had a total phenolic content of 4284.89 and 3080.04 mg GAE per kg DM, respectively, and the enrichment of composts with aromatic plant leaves caused significant differences in Pleurotus djamor (p<0.05). Myrtle addition increased total phenolic content and antioxidant activities (by DPPH and FRAP assays) of Pleurotus djamor mushroom as 342.29 mg GAE/kg DM, 0.43 μmol TE/g DM and 2.07 μmol TE/g DM, respectively, when compared to intact one.

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“…But, the exact opposite situations may also come into question, as such in the rests. All in all, the findings of Otieno et al [31] . were partially in line with our article.…”

Section: Resultssupporting

confidence: 93%

Influences of Some Aromatic Plants on Volatile Compounds and Bioactivity of Cultivated Pleurotus citrinopileatus and Pleurotus djamor

Süfer

Çelik

Bozok

2022

Chemistry & Biodiversity

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“…The uplift of mushroom production has been achieved by using different substrates [22][23][24][25]. The content of 5'-nucleotides was relatively increased by adding soybean flour in the basal media of Tuber fermentation mycelia [26].…”

Section: Introductionmentioning

confidence: 99%

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

Xin¹,

Wang²,

Bao³

et al. 2022

Preprint

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As one of the most appealing edible mushrooms, the quality of Flammulina velutipes can be affected by the cultivation substrate, which has an impact on the mushroom umami taste and nutrients. In our study, the effect of mushroom root fermentation broth (MRFB) based substrate on umami taste and nutrients of F. velutipes were evaluated; four proportions of MRFB was conducted (CK 0%, E1 6.7%, E2 13.4%, E3 20.1%). Results indicated that MRFB was an effective nutrient supplement for mushroom cultivation substrate. E2 and E3 showed higher crude fiber, crude fat, soluble protein, and soluble sugar. Compared to CK, the content of monosodium glutamate-like (MSG-like) amino acids, essential amino acids, total amino acids and total 5'-nucleotides in E2 and E3 were higher. The equivalent umami concentration (EUC) values in E1, E2 and E3 were 1.70, 2.43 and 1.56 times of CK, respectively. Higher umami, saltness and sweetness taste values were found in E2. Thereby, it signified that better umami and richer nutrients were achieved by using substrate with proper volume of MRFB, especially, E2 with 13.4% of MRFB. Overall, better mushroom quality could be derived from the application of MRFB in cultivation. MRFB was a favorable nutrient supplement for Flammulina velutipes cultivation substrate.

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“…ostreatus cultivation and has the advantages of low cost, easy accessibility, and low technical complexity [ 17 ]. Apple [ 18 ], grape [ 19 ], and grapefruit [ 20 ] pomaces have been studied and confirmed as high-quality substrates for the cultivation of P . ostreatus .…”

Section: Discussionmentioning

confidence: 99%

Effects of Rosa roxburghii Tratt Must on the Growth, Nutrient Composition, and Antioxidant Activity of Pleurotus ostreatus Mycelia

Chen

Liu

2022

Molecules

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Rosa roxburghii Tratt, a Rosaceae plant endemic to China, produces fruit with high nutritional and medicinal value. The effects of R. roxburghii must on the growth, nutrient composition, and antioxidant activity of Pleurotus ostreatus mycelia was investigated. We measured the mycelial growth rate, proximate composition, amino acid and crude polysaccharide content, and the antioxidant activity of the crude polysaccharides of P. ostreatus mycelia cultivated under different concentrations of R. roxburghii must (2%, 4%, and 8%, v/v). Low concentrations of R. roxburghii must (2% and 4%) promoted mycelial growth, while a high concentration (8%) inhibited mycelial growth. Low concentrations of R. roxburghii must had no significant effects on the soluble substances, fat, ash, and crude fiber in P. ostreatus mycelia, but significantly increased the crude protein and total amino acid contents (p < 0.05). The addition of R. roxburghii must at low concentrations significantly increased the crude polysaccharide content in mycelia (p < 0.05) but had no impact on the scavenging of hydroxyl radicals and 2,2-diphenyl-1-picrylhydrazyl (DPPH). Therefore, R. roxburghii must at low concentration can be used as a substrate for P. ostreatus cultivation to increase the protein and polysaccharide contents in mycelia.

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Utilization of fruit waste substrates in mushroom production and manipulation of chemical composition

Cited by 24 publications

References 32 publications

Influences of Some Aromatic Plants on Volatile Compounds and Bioactivity of Cultivated Pleurotus citrinopileatus and Pleurotus djamor

Influences of Some Aromatic Plants on Volatile Compounds and Bioactivity of Cultivated Pleurotus citrinopileatus and Pleurotus djamor

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

Effects of Rosa roxburghii Tratt Must on the Growth, Nutrient Composition, and Antioxidant Activity of Pleurotus ostreatus Mycelia

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