Search

The study examined the impact of Salicornia supplementation on the biological efficiency and biochemical properties of white Elm oyster mushrooms, Hypsizygus ulmarius. Four substrates were used to cultivate the mushrooms. Wheat straw was used as the main substrate and the Salicornia was used to partially replace the main substrate at the ratios of 5, 10, and 20% while 100% wheat straw was used as the control. The study found that the 20% Salicornia completed the mycelial run earlier (41 days), while the control treatment took the longest (45 days). The 5% Salicornia supplemented treatment and control treatment had the highest and lowest biological efficiencies (126 and 65%) respectively. The elemental concentration was undetectable for Copper (Cu), Lead (Pb), and Cadmium (Cd). The mushrooms from the control had the highest while those from the 20% treatment had the lowest (Zinc (Zn) levels (0.0115 ug/100 g) and 0.0078 ug/100 g). Conversely, Chromium (Cr) levels were highest and lowest in the 20% (0.0022 ug/100 g) and control treatments (0.0007 ug/100 g). Similarly, the total unsaturated fatty acids were highest in the control treatment (78%) and lowest in the 20% treatment (69%) while the opposite was true for the saturated fatty acids (22% and 31%). The mushrooms investigated in this study had higher essential amino acids (44–49%) compared to non-essential amino acids (17–20%). The results from this study suggest that Salicornia is a promising marine resource with the potential to enhance the health-promoting properties of oyster mushrooms. [ABSTRACT FROM AUTHOR]

Summary Multigrain bread being nutritionally rich and convenient is one of the popular dietary options these days, particularly among urban dwellers. In this study, the effects of oyster mushroom powder (0–10%) supplementation on the nutritional, antioxidant, physical, textural, microstructural, and sensory attributes of multigrain bread were explored. Results showed a significant (P < 0.05) enhancement in the bread's nutritional profile, with increased levels of protein, fibre, vitamin D, iron, potassium, manganese, and zinc, along with improved antioxidant properties. Microstructural analysis revealed that mushroom powder caused rougher and more inhomogeneous starch granules in the crumb. Although the incorporation of mushroom powder led to denser, harder, and more fragile bread, as indicated by physical and textural changes, sensory evaluation indicated that up to 5% supplementation did not negatively impact consumer acceptability (P > 0.05). These findings suggest that oyster mushroom powder can be a beneficial functional ingredient in multigrain bread, enhancing its nutritional value while maintaining sensory quality. [ABSTRACT FROM AUTHOR]

This study represents the cultivation of oyster mushrooms at room temperature, preparation of mushroom powder and ready-to-eat cookies from the combination of cocoa powder and mushroom powder with long shelf life. Nowadays, people are facing difficulties in meeting their daily nutritional needs through ready-to-eat foods, prompting the exploration of white oyster mushrooms as an ingredient for making cookies, potentially serving as an emergency food product. Mushroom farming is gaining popularity day by day. The mushrooms have lots of potential to be used in the diet for taking advantage of the nutraceutical properties of bioactive compounds due to lower fat and higher protein substance. The drift is absent from the canned item toward new and dried mushroom sales. Oyster mushrooms are popular due to their nutritional, medicinal, and potential commercial value. They can be cultivated using agro-waste raw materials such as rice straw and wheat straw. We prepare mushroom cookies that provide protein, carbohydrates, fat, and crude fiber. A wide selection of shapes and sizes, high digestibility, high energy value, relatively low production costs, convenience, and long shelf life contribute to their popularity. [ABSTRACT FROM AUTHOR]

Currently, interest in the search and study of biologically active compounds among higher basidiomycetes has increased in many countries of the world. Polysaccharides of basidiomycetes are widely used in various sectors of the national economy. Traditionally, the use of basidiomycetes is carried out in three main areas: pharmaceutical, food and environmental. In this regard, the need for these biopolymers is steadily increasing and requires the study of the properties of promising polysaccharides of fungal origin. To date, their introduction into production is an urgent task of modern biotechnology.

Abstract The study examined the impact of Salicornia supplementation on the biological efficiency and biochemical properties of white Elm oyster mushrooms, Hypsizygus ulmarius. Four substrates were used to cultivate the mushrooms. Wheat straw was used as the main substrate and the Salicornia was used to partially replace the main substrate at the ratios of 5, 10, and 20% while 100% wheat straw was used as the control. The study found that the 20% Salicornia completed the mycelial run earlier (41 days), while the control treatment took the longest (45 days). The 5% Salicornia supplemented treatment and control treatment had the highest and lowest biological efficiencies (126 and 65%) respectively. The elemental concentration was undetectable for Copper (Cu), Lead (Pb), and Cadmium (Cd). The mushrooms from the control had the highest while those from the 20% treatment had the lowest (Zinc (Zn) levels (0.0115 ug/100 g) and 0.0078 ug/100 g). Conversely, Chromium (Cr) levels were highest and lowest in the 20% (0.0022 ug/100 g) and control treatments (0.0007 ug/100 g). Similarly, the total unsaturated fatty acids were highest in the control treatment (78%) and lowest in the 20% treatment (69%) while the opposite was true for the saturated fatty acids (22% and 31%). The mushrooms investigated in this study had higher essential amino acids (44–49%) compared to non-essential amino acids (17–20%). The results from this study suggest that Salicornia is a promising marine resource with the potential to enhance the health-promoting properties of oyster mushrooms.

Oyster mushroom (Pleurotus ostreatus) is one of the popular edible mushrooms and is widely cultivated throughout the world for its unique delicacy in flavor, aroma and taste. They exhibit excellent sources of biological proteins, fiber, vitamins, and minerals. Moreover, their demands are increasing due to the presence of bioactive components such as phenol, flavonoid, terpenes, polysaccharides and reported to possess anti-microbial, anti-cancer, anti-hyperlipidemia, anti-diabetic, anti-inflammatory and immunostimulant activity. Owing to their beneficial health effects, they act as a potential source for formulation of functional or value-added food products. The objective of the review is to emphasize the remarkable nutritional properties and their significant relationship concerning health-promoting properties which view oyster mushrooms as a superfood and plant-based- nutraceuticals food.

There is growing interest in sustainable alternatives to animal-derived foods such as meat, fish, eggs, and dairy products. This study prepared hybrid protein-rich foods made from potato protein and mushrooms: Oyster (Pleurotus ostreatus) and Shiitake (Lentinula edodes). Hybrid products with a total solids content of 20% (w/w) were created by combining potato protein (10% or 15% w/w) with powdered mushrooms (10% or 5% w/w) in aqueous solutions (100 mM NaCl). Zeta-potential measurements showed both proteins and mushrooms were positively charged at pH 3, negatively charged at pH 8, with zero net charges around pH 5.0 for potato protein, pH 3.8 for oyster mushroom, and pH 3.6 for shiitake mushroom. Differential scanning calorimetry showed that potato proteins underwent irreversible thermal denaturation around 66 °C, while mushroom dispersions exhibited no thermal transitions. Potato protein solubility varied with pH, being insoluble at its isoelectric point (pH 5), whereas mushroom powders were insoluble across all pH values. Heating the protein-mushroom hybrids at 90 °C for 30 min promoted denaturation and gelation of the potato proteins. Texture profile analysis showed hybrids were harder and chewier, particularly for Shiitake mushrooms, giving a more meat-like texture. Dynamic shear rheology confirmed the formation of strong, irreversible heat-set gels, and color analysis showed a browner appearance after mushroom addition. Microscopy showed a heterogeneous microstructure due to insoluble mushroom particles in the potato protein matrix. These results suggest that potato protein-mushroom hybrids could be sustainable meat substitutes, though further research is needed on their nutritional and sensory properties. [ABSTRACT FROM AUTHOR]

Thailand is one of the major agricultural production countries in the world. Therefore, large amounts of agricultural waste are generated as by-products of the agroindustry. The wastes are usually discarded or burnt, resulting in environmental pollution. The main goal of this research was to evaluate the use of agricultural waste for mushroom cultivation. A total of 15 mushroom isolates were recovered from mother spawns and basidiocarps. They were screened for their cellulolytic enzyme activity on Czapek agar using carboxymethyl cellulose (CMC) as the sole carbon source. Two isolates of the oyster mushrooms, Pleurotus pulmonarius PP6 and Pleurotus ostreatus PO3, produced the best enzyme activities. To observe the mycelial growth on agricultural waste, the two oyster mushroom candidates were cultured in jars containing five different types of agricultural waste: corn husk, rice straw, coconut meal, coconut husk and sugarcane bagasse, and the jars were incubated at 25°C for six weeks. The results show that both isolates grew best on coconut meal, producing very densely packed mycelia. Meanwhile, corn husk and rice straw were also good sources for oyster mushroom cultivation. This study shows that these three substrates have the potential to be utilized in mushroom cultivation on a commercial scale.

Sugar mill wastewater (SMWW) is one of the agro-industrial wastewaters that is generated in huge quantities every year. In this study, the effect of substrate moistening with different SMWW concentrations on the cultivation cycle and yield of Pleurotus ostreatus and health risks potential were evaluated. Purposely, five different concentrations of SMWW including 0 (control using fresh water supply) 25, 50, 75, and 100% were tested as wetting agents in P. ostreatus cultivation. The yield and biological efficiency (BE%) increased with increasing concentration of SMWW. The yield of strain Homegreen (PO-Holl) increased from 118.01 ± 4.2 g kg−1 (control) to 235.0 ± 8.5 g kg−1 in 100SMW treatment, whereas that of strain HK-35 (PO-HK35) was increased from 196.5 ± 4.8 g kg−1 (control) to 239.2 ± 4.5 g kg−1 and 236.3 ± 4.1 g kg−1 in 25TP:75SMW and 100SMW treatments, respectively. However, the heavy metal accumulation by P. ostreatus strains was also strongly correlated to the increase in SMWW concentration. On the other hand, these values were below the recommended daily intake (RDI) set by the FAO/WHO. Moreover, the values of the Healthy Risk Index (HRI) of all heavy metals were less than 1. The results showed that the use of SMWW as a wetting agent can reduce the use of fresh water and inputs of additive materials in P. ostreatus cultivation, while keeping mushroom production safe and sustaining the management of such wastewaters. [ABSTRACT FROM AUTHOR]

Mushrooms have garnered significant attention for their nutritional composition and potential health benefits, including antioxidant, antihypertensive, and cholesterol‐lowering properties. This review explores the nutritional composition of edible mushrooms, including their high protein content, essential amino acids, low fat, cholesterol levels, and bioactive compounds with medicinal value. Moreover, the study analyzes the microbiology of mushroom fermentation, focusing on the diverse microbial ecosystem involved in the transformation of raw mushrooms and the preservation methods employed to extend their shelf life. Special emphasis is placed on lactic acid fermentation as a cost‐effective and efficient preservation technique. It involves controlling the growth of lactic acid bacteria to enhance the microbial stability and nutritional quality of mushrooms. Furthermore, the bioactivities of fermented mushrooms are elucidated, which are antioxidant, antimicrobial, anticancer, anti‐glycemic, immune modulatory, and other biological activities. The mechanisms underlying these bioactivities are explored, emphasizing the role of fermented mushrooms in suppressing free radicals, enhancing antioxidant defenses, and modulating immune responses. Overall, this review provides comprehensive insights into the nutritional composition, microbiology, bioactivities, and underlying mechanisms of fermented mushrooms, highlighting their potential as functional foods with significant health‐promoting properties. [ABSTRACT FROM AUTHOR]

Pleurotus ostreatus is one of the most consumed mushroom species, as it serves as a high-quality food, favors a rich secondary metabolism, and has remarkable adaptability to the environment and predators. In this study, we investigated the function of two key reactive oxygen species producing enzyme NADPH oxidase (PoNoxA and PoNoxB) in P. ostreatus hyphae growth, metabolite production, signaling pathway activation, and immune responses to different stresses. Characterization of the Nox mutants showed that PoNoxB played an important role in the hyphal formation of the multicellular structure, while PoNoxA regulated apical dominance. The ability of P. ostreatus to tolerate a series of abiotic stress conditions (e.g., osmotic, oxidative, membrane, and cell-wall stresses) and mechanical damage repair was enhanced with PoNoxA over-expression. PoNoxB had a greater responsibility in regulating the polysaccharide composition of the cell wall and methyl jasmonate and gibberellin GA1 biosynthesis, and improved mushroom resistance against Tyrophagus putrescentiae. Moreover, mutants were involved in the jasmonate and GA signaling pathway, and toxic protein defense metabolite production. Our findings shed light on how the oyster mushroom senses stress signals and responds to adverse environments by the complex regulators of Noxs. [ABSTRACT FROM AUTHOR]

The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are viewed as advantageous substitutes for meat, offering a viable solution. This study aimed to investigate the effects of partially replacing (25% and 50%) pork meat in sausage samples with fermented oyster mushrooms (Pleurotus ostreatus), which were subjected to various pretreatments. Six different pretreatments were applied to fresh oyster mushrooms as follows: blanching in water, steaming, oven-cooking, microwave treatment, high hydrostatic pressure treatment, and ultraviolet light treatment. The effects of mushroom replacement on the moisture, pH, lipid oxidation, color, and textural properties of sausages during the 4-week refrigerated storage period were evaluated. The results revealed that replacing pork meat with fermented oyster mushrooms resulted in an increase in moisture content and b* values and a decrease in pH, L*, a*, and shear force values, proportional to the mushroom percentage. The lipid oxidation findings suggest that the antioxidant capabilities of fermented oyster mushrooms were influenced by the pretreatment methods applied to the mushrooms, exhibiting varying levels of effectiveness. [ABSTRACT FROM AUTHOR]

This study explores the efficacy of various crop straw substrates for the cultivation of oyster mushrooms (Pleurotus membranaceus). Substrates tested includes i.e. wheat straw, rice straw, soybean straw, chickpea straw, maize straw, wood chips, sawdust and a combination with wheat straw. The first flush of mushrooms from each substrate was collected and air-dried until a constant weight was reached. Standard methods were employed to analyse key nutritional parameters such as moisture content, ash content and protein. Among the substrates examined, wheat straw 100% exhibited the highest moisture content (91.70%) surpassing all other substrates. Oyster mushroom cultivated on Rice straw 75% + 25% Wheat straw exhibited the highest protein content (22.45%). Notably, the combination substrate of Maize straw 25% + 75% Wheat straw displayed the highest ash content (9.18%). Remarkably, the combination substrate yielded the lowest overall nutritional content compared to the other substrates. The aim is to determine how these substrates influence mushroom quality. As per our knowledge this is the first and novel research to emphasise the importance of crop straw substrate selection in optimizing mushroom cultivation. Wheat and rice straws were found to be particularly effective, suggesting that the choice of substrate is crucial for optimizing mushroom cultivation. The study underscores the potential for utilizing different crop straws and wood-based materials in sustainable mushroom production. [ABSTRACT FROM AUTHOR]

Thailand is one of the major agricultural production countries in the world. Therefore, large amounts of agricultural waste are generated as by-products of the agroindustry. The wastes are usually discarded or burnt, resulting in environmental pollution. The main goal of this research was to evaluate the use of agricultural waste for mushroom cultivation. A total of 15 mushroom isolates were recovered from mother spawns and basidiocarps. They were screened for their cellulolytic enzyme activity on Czapek agar using carboxymethyl cellulose (CMC) as the sole carbon source. Two isolates of the oyster mushrooms, Pleurotus pulmonarius PP6 and Pleurotus ostreatus PO3, produced the best enzyme activities. To observe the mycelial growth on agricultural waste, the two oyster mushroom candidates were cultured in jars containing five different types of agricultural waste: corn husk, rice straw, coconut meal, coconut husk and sugarcane bagasse, and the jars were incubated at 25°C for six weeks. The results show that both isolates grew best on coconut meal, producing very densely packed mycelia. Meanwhile, corn husk and rice straw were also good sources for oyster mushroom cultivation. This study shows that these three substrates have the potential to be utilized in mushroom cultivation on a commercial scale. [ABSTRACT FROM AUTHOR]

Diabetes patients often struggle to meet their energy requirements, prompting the suggestion of utilizing Food for Special Dietary Uses (FSDU). Previous research has shown the efficacy of oyster mushrooms’ B-glucan in controlling hyperglycemia and insulin resistance. Brown rice, high in magnesium and fiber with a low glycemic index, is known to lower blood glucose levels. Utilizing both ingredients in FSDU may provide products with recommended energy value, nutrient ingredients, and glycemic index. This study aimed to measure the energy, protein, fat, carbohydrate, fiber, glucose, and glycemic index of four mixed formulations of oyster mushrooms and brown rice, along with a control. The study used a true experimental design with a completely randomized research design. The formulations included: P1=9% mixture of moringa and fish flour, P2=10% mixture of carrot and fish flour, F3=11% mixture of moringa and tempeh flour, and F4=12% tempeh flour. The total energy was measured using various methods: adiabatic oxygen bomb calorimeter for energy, Kjeldahl for protein, Soxhlet for fat, by-difference for carbohydrates, AOAC enzymatic-gravimetric for total dietary fiber, anthrone for total sugar, and blood glucose tests at 0, 15, 30, 45, 60, 90, and 120 minutes post-test-food ingestion for glycemic index measurements. Statistical analysis was performed using the One-Way ANOVA and Kruskal-Wallis tests. The research results indicate significant differences in energy, protein, fat, carbohydrates, total sugar, and fiber values among groups (p

Mushrooms are consumed because of their nutrients and therapeutic bioactive compounds, historically used in medicine, and representatives of the genus Pleurotus are edible species rich in dietary fibre, vitamins, micro- and macroelements, and carbohydrates. The aim is to theoretically substantiate the vacuum frying of oyster mushroom pieces and to obtain a crispy product with optimal consumer characteristics. In the course of the study, the methods of vacuum low-temperature frying, organoleptic study, orthogonal test, single-factor and statistical analysis were used. The factors affecting the quality of vacuum roasting of oyster mushrooms: pre-drying time, temperature and roasting time are analysed. The relationship between oil content and sensory evaluation is described and analysed. The optimal technological parameters of vacuum frying were determined. Pleurotus eryngii with a thickness of 2 mm were completely inactivated under boiling conditions for 90 s at 80℃, and for 10 s at 90 and 100℃. If prolonged cooking takes place, the oyster mushroom texture becomes soft and is not amenable to further processing under vacuum at low temperature. Therefore, in order to save production energy and reduce the loss of flavour and nutrients, cooking at 80°C for 90 s was chosen. It has been shown that the treatment of Pleurotus eryngii with maltodextrin before vacuum frying reduces the oil content after frying, provides a homogeneous structure, good taste and crispiness of the product. Optimal parameters were obtained: 2 mm slices, mass fraction of maltodextrin 15%, sonication duration 15 min. The influence on the sensory evaluation of the primary and secondary order is described: frying temperature > pre-drying time > frying time. The specific parameters for which the product will obtain the best sensory characteristics were indicated, namely: frying for 10 min, pre-drying for 20 min, frying temperature of 90℃. The factors influencing the oil content were analysed: pre-drying time > frying time > frying temperature. It was found that the product can obtain the lowest oil content when pre-drying for 30 minutes and frying at 80°C for 10 minutes. The practical value of the study lies in the optimal conditions of the process under investigation: pre-drying time with hot air 20 min, frying temperature 80-90°C, frying time 10 min, frying vacuum 0.08-0.09 MPa

Due to the increasing populations of anthelmintic-resistant gastrointestinal nematodes and as a consequence of the adverse effects of synthetic drugs, this study focuses on the search for secondary metabolites with nematocidal activity from the edible mushroom Pleurotus djamor using The proton nuclear magnetic resonance (1H-NMR) metabolomics. The highest activity was shown by the ethyl acetate fractions of mycelium (EC50 290.8 µg/mL) and basidiomes (EC50 282.7 µg/mL). Principal component analysis (PCA) and hierarchical data analysis (HCA) of the 1H-NMR metabolic profiles data showed that the ethanolic extracts, the ethyl acetate, butanol, and water fractions from mycelium have different metabolic profiles than those from basidiomes, while low polarity (hexane) fractions from both stages of fungal development show similar profiles. Orthogonal partial least squares discriminant analysis (OPLS-DA) allowed the identification of signals in the 1H-NMR metabolic profile associated with nematocidal activity. The signals yielded via OPLS-DA and bidimensional NMR analysis allowed the identification of uracil as a component in the ethyl acetate fraction from basidiomes, with an EC50 of 237.7 µg/mL. The results obtained showed that chemometric analyses of the 1H-NMR metabolic profiles represent a viable strategy for the identification of bioactive compounds from samples with complex chemical profiles. [ABSTRACT FROM AUTHOR]

Copyright of Jurnal Ilmiah Pangan Halal is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Optimizing spawn quality is crucial for successful mushroom cultivation, and it relies on grain formation. This study was carried out at Faculty of Agriculture, Zagazig University, Egypt during the consecutive seasons of 2021-2022. In this study, a hatchery was developed using various grains. The grain substrates, including maize, sorghum, wheat, and a mixture of maize: sorghum: wheat spawn (1:1:1), were inoculated with Pleurotus florida parent eggs. After incubation, the eggs were grown in rice straw substrate, exhibiting variable effects on the days from sowing to the first flushing (15-33 days). Notably, sorghum grain substrate demonstrated the highest productivity in yield quantity and fruit size, followed by the wheat-sorghum mixture in both seasons. The nutritional richness of sorghum and the 1:1:1 mixture played a pivotal role in stimulating robust fungal growth, influencing both yield quantity and morphological characteristics of the fruits. Considering these results and previous studies, the utilization of sorghum grain substrate is strongly recommended. Moreover, introducing Slim as a hatchery carrier can enhance hatching quality, fostering faster and healthier growth. This approach aims to maximize returns, ultimately leading to increased profits in mushroom cultivation. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Management & Agribusiness / Jurnal Manajemen & Agribisnis is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Five agro-industrial residues, their corresponding spent mushroom substrates (SMS), commercial fresh and spent mushroom compost of Agaricus (SMC) and Pleurotus ostreatus (SMS GZ) cultivation, Pleurotus and Agaricus waste (stipes/mishappen mushrooms) were combined and re-utilized as novel substrates for the cultivation of P. ostreatus, P. eryngii and A. bisporus mushrooms. SMSs/ SMC were used up to 40% (treatment 1 and 2), while 20% of mushroom waste were added in fresh and spent substrates (treatment 3 and 4). The impact of different substrates on mycelial growth rate and biomass production was examined. Then, Pleurotus spp. were cultivated on the most promising substrates and essential cultivation aspects (earliness, total mushroom yield, biological efficiency-BE) and carposomes’ quality parameters (weight, morphological characteristics) were evaluated. Laccase and endoglucanase production by Pleurotus species were also determined at 50 and 100% of colonization stages. All species showed their fastest mycelial growth rate (up to 5 mm/day) on substrates consisted of SMC, whereas many combinations of species/substrate enhanced biomass production. The SMS GZ supplementation positively affected laccase activity; in the cultures of P. ostreatus and P. eryngii the highest values were 62,539 and 17,584 U/g d.w., respectively. On the contrary, small amounts of endoglucanase were produced (0.007 to 0.322 U/g d.w.); the greatest production was recorded for P. ostreatus at full colonization. Regarding fermentation in bags, significant amount of total mushroom yield was produced in all substrates and those with SMS GZ supported the fastest earliness period and the highest BE for both Pleurotus species. BE values ranged from 54 to 133% for P. ostreatus and from 53 to 121% for P. eryngii. Concerning morphological characteristics, mushroom waste addition seemed to affect them positively. The data included in this paper support the effective re-utilization of different types of SMS and mushroom waste for fungal mass and enzymes’ production and for new high quality Pleurotus spp. carposomes.

Introduction: In Bangladesh, rice straw (RS) and sawdust (SD) substrates have traditionally been used in the production of oyster mushrooms (Pleurotus ostreatus). However, the rising costs of these substrates have led many to look for alternatives. Objectives: The present study thus focuses on the potential of waste tea leaves (WTL) for mushroom farming. Methods: We prepared various substrate mixtures by combining WTL with SD and RS, subsequently evaluating mushroom yield and various quality parameters such as amino acid concentration, mineral content, and biological efficiency. Results and discussion: Our investigation revealed that WTL alone is not a suitable substrate for mushroom (Pleurotus ostreatus) growth. However, when combined with SD at a 50% ratio, it significantly boosts mushroom yield and biological efficiency (BE). Conversely, a reduction in yield was noted when WTL was mixed with RS in all tested treatments, although BE surpassed 50%. In summary, incorporating WTL into both substrates proves economically viable from the BE standpoint. According to PCA analysis, the minerals and amino acid content varied based on the different substrate formulations involving WTL blending with both SD and RS at different ratios. Remarkably, mushroom fruiting bodies exhibited lower levels of Na and Fe despite these elements being present in higher concentrations in the growing substrates, suggesting the inability of P. ostreatus to bioaccumulate Na and Fe. Conversely, we observed higher bioaccumulation of Zn and P, even exceeding substrate levels. Importantly, our findings showed that mushrooms cultivated on WTL-based formulations consistently contained elevated Zn levels irrespective of substrate types, indicating that WTL enriched Zn in mushrooms. Additionally, the Fe level increased specifically in RS + WTL-based formulations. All essential and non-essential amino acids were detected, with the highest concentration of histidine, isoleucine, and methionine found in the WTL+SD formulation. Non-essential amino acids (NEAA) like alanine and glutamic acid were more prominent in formulations combining WTL with RS. This study represents the first documented exploration of the impact of WTL on the accumulation of intracellular metabolites including minerals and amino acids, in P. ostreatus. [ABSTRACT FROM AUTHOR]

Mushrooms are consumed because of their nutrients and therapeutic bioactive compounds, historically used in medicine, and representatives of the genus Pleurotus are edible species rich in dietary fibre, vitamins, micro- and macroelements, and carbohydrates. The aim is to theoretically substantiate the vacuum frying of oyster mushroom pieces and to obtain a crispy product with optimal consumer characteristics. In the course of the study, the methods of vacuum low-temperature frying, organoleptic study, orthogonal test, single-factor and statistical analysis were used. The factors affecting the quality of vacuum roasting of oyster mushrooms: pre-drying time, temperature and roasting time are analysed. The relationship between oil content and sensory evaluation is described and analysed. The optimal technological parameters of vacuum frying were determined. Pleurotus eryngii with a thickness of 2 mm were completely inactivated under boiling conditions for 90 s at 80°C, and for 10 s at 90 and 100°C. If prolonged cooking takes place, the oyster mushroom texture becomes soft and is not amenable to further processing under vacuum at low temperature. Therefore, in order to save production energy and reduce the loss of flavour and nutrients, cooking at 80°C for 90 s was chosen. It has been shown that the treatment of Pleurotus eryngii with maltodextrin before vacuum frying reduces the oil content after frying, provides a homogeneous structure, good taste and crispiness of the product. Optimal parameters were obtained: 2 mm slices, mass fraction of maltodextrin 15%, sonication duration 15 min. The influence on the sensory evaluation of the primary and secondary order is described: frying temperature > pre-drying time > frying time. The specific parameters for which the product will obtain the best sensory characteristics were indicated, namely: frying for 10 min, pre-drying for 20 min, frying temperature of 90°C. The factors influencing the oil content were analysed: pre-drying time > frying time > frying temperature. It was found that the product can obtain the lowest oil content when pre-drying for 30 minutes and frying at 80°C for 10 minutes. The practical value of the study lies in the optimal conditions of the process under investigation: pre-drying time with hot air 20 min, frying temperature 80-90°C, frying time 10 min, frying vacuum 0.08-0.09 MPa. [ABSTRACT FROM AUTHOR]

Oyster mushroom Pleurotus ostreatus is economically important, edible mushroom and known for its medicinal properties. Hence, integration of non-conventional crops in prevailing agricultural system can improve the economic status of the farmer. The aim of the study was to evaluated the suitability of various substrates with addition of chemicals and biological supplements to improve yield production. The spawn was prepared in Laboratory of Plant Pathology Agriculture Peshawar from the pure culture of P. ostreatus. In this study, diverse substrate materials were collected, chopped, and treated with a combination of chemical and biological supplements (10g/L) dissolved in water, employing the lamp spawning method. Each plastic bag was incubated with 200g of prepared spawn until entire bag become white, indicating full colonization. Subsequently, the treated substrates underwent incubation at 25°C. The appreciable yields were obtained on chemical fortified substrates as compared to non-supplemented treatments which have a significant effect on the mushroom production. Overall, the highest mean yield (388 g) was recorded on wheat straw substrate supplemented with diammonium. In addition, biological supplemented substrate was significantly enhanced the yield performance of P. ostreatus expect of chicken manure substrate. The high yield (372 g) was observed on cotton waste substrate augmented with biological supplement rice husk. It is concluded that the addition of external nutrients including chemical and biological supplements can increase the yield of oyster mushroom and will be useful tool for the farmers to add supplements in substrates. [ABSTRACT FROM AUTHOR]

Pleurotus ostreatus is a typical tetrapolar heterologous edible mushroom, and its growth and development regulatory mechanism has become a research hotspot in recent years. The MAC1 protein is a transcription factor that perceives copper and can regulate the expression of multiple genes, thereby affecting the growth and development of organisms. However, its function in edible mushrooms is still unknown. In this study, two transcription factor genes, PoMCA1a and PoMAC1b, were identified. Afterwards, PoMAC1 overexpression (OE) and RNA interference (RNAi) strains were constructed to further explore gene function. The results showed that the PoMAC1 mutation had no significant effect on the growth rate of mycelia. Further research has shown that OE-PoMAC1a strains and RNAi-PoMAC1b strains exhibit strong tolerance under 32 °C heat stress. However, under 40 °C heat stress, the OE of PoMAC1a and PoMAC1b promoted the recovery of mycelial growth after heat stress. Second, the OE of PoMAC1a can promote the rapid formation of primordia and shorten the cultivation cycle. In summary, this study indicated that there are functional differences between PoMAC1a and PoMAC1b under different heat stresses during the vegetative growth stage, and PoMAC1a has a positive regulatory effect on the formation of primordia during the reproductive growth stage. [ABSTRACT FROM AUTHOR]

The purpose of present study is to develop a nutritionally enriched and low GI (glycemic index) Indian flatbread using nutritionally balanced crops. To achieve this goal, whole wheat flour was supplemented with different levels of oyster mushroom powder (OMP) – 5 %, 10 %, 15 %, and 20 %, along with pearl millet flour (PMF) – 10 %, 20 %, 30 %, and 40 %, resulting in a range of formulations for the study. The prepared formulations were evaluated for their chemical, physical, pasting, texture, predicted GI, resistant starch and sensory properties along with color analysis. The protein and fiber content in formulated flatbread increased with increase in percentage of OMP and PMF from 5–20 % and 10–40 % respectively. The pasting properties showed a significant (p < 0.05) reduction in peak, breakdown, trough, final and setback viscosities of composite flour. However, no significant effect on dough handling was observed due to change in pasting behaviour. Furthermore, in vitro protein digestion studies (IVPD%) indicated improved protein quality in formulated flatbread. The whole wheat flour supplementation has also reduced starch hydrolysis rate by decreasing composite flatbread's predicted glycemic response (pGI) from 82 in control wheat bread to 61–50 in formulated flatbread. Colour attributes of enriched flatbread showed a darker colour than control, however, it was preferred by the panellists at OMP (15 %) and PMF (30 %) substitution by obtaining an overall acceptability score of 7.3 out of 9.0. Practical application: The present study will be very helpful for a diabetic patient to take the best composition of flatbread in their diet to effectively manage their rise in blood glucose level. [ABSTRACT FROM AUTHOR]

This study investigated the influence of in ovo administration of oyster mushroom aqueous extract on intestinal development of broiler chickens. A total of 600 hatching eggs of Arbor acre strain of broiler chickens were used in this experiment. The eggs were divided into three treatments; T1: Control (non-injected eggs), T2: in ovo administration of 0.1 ml of oyster mushroom aqueous extract and T3: in ovo administration of 0.2 ml of oyster mushroom aqueous extract. In ovo injection of eggs was carried out on the 18th day of incubation and hatched chicks were brooded for 2 weeks and the experiment lasted for six weeks. At the starter and finisher (7th and 56th days of age) phases, two birds per replicate were randomly selected for intestinal evaluation. Data collected were subjected to Analysis of Variance using General Linear Model. Results from the starter phase showed jejunal villus height significantly (p < 0.05) ranged from 290.62 µm in birds in T1 to 415.60 µm in birds in the T3 group. Moreover, jejunal crypt depth ranged from 51.96 µm to 115.62 µm, while muscular wall thickness ranged from 53.94 µm to 139.23 µm with the highest recorded in the T2 birds. In finisher broilers, there was significant (p < 0.05) difference among treatments for duodenum length, muscular wall thickness of the ileum and colon length. Histological plates taken in the starter phase indicated no visible lesion in the villi across treatments with crypts appearing normal. However, finisher broilers in the T2 group had preeminent villi representation showing intact enterocytes and slightly high and more prominent crypts. Therefore, to improve jejunal morphology in the starter phase as well as increased intestinal length and superior duodenal histology in the finisher phase of broiler chickens, in ovo administration of 0.1 ml oyster mushroom aqueous extract is recommended. [ABSTRACT FROM AUTHOR]

Management of disposable face mask (FM) used as personal protective equipment against transmission of COVID-19 has emerged as one of the key issues of COVID-19 pandemic. Disposable FM is a potential source of microplastic fibers in the environment. In this study, FM as carbon source for the cultivation of Pleurotus ostreatus mushroom was investigated in the attempt to reduce plastic build up in the environment due to its disposal. Growth substrate was prepared using FM as sole and/or partial carbon source varied with mahogany wood shavings (MWS) at 25, 50, 75, and 100% composition (wt/wt). Visual sorting under stereo microscope to detect presence or absence of microplastics in the mushrooms produced was conducted. Shortest spawn run (26 days) was recorded in MWS:FM 100:0 and optimum number of fruiting bodies (28) was achieved at MWS:FM 75:25; while, optimal fruiting body (fresh weight) (71 g), biological efficiency (88.8%), and proximate outputs (except carbohydrate) were achieved at MWS:FM of 25:75. The features of mushroom produced from MWS:FM 0:100 through visual sorting were suggestive of microplastics pollution. This study demonstrated the ability of P. ostreatus to utilize disposable FM as growth substrate for its production. [ABSTRACT FROM AUTHOR]

To extend the shelf life of oyster mushroom (Pleurotus ostreatus), the effects of chitosan (CS) and hyperbranched poly-L-lysine (HBPL) combined treatment on quality characteristics, nutritional quality, storage characteristics, and enzyme activity of oyster mushroom during postharvest storage at 4 °C were investigated. The results showed that CS-HBPL combined treatment could significantly reduce rot degree and weight loss and significantly inhibit the browning of oyster mushroom. At the same time, the loss of reducing sugar, vitamin C, soluble protein, and total phenolic was significantly reduced. Compared with the control, CS-HBPL combined treatment could also significantly inhibit an increase in malondialdehyde (MDA) and significantly decrease the relative electrolyte leakage of oyster mushroom. In addition, the activities of catalase (CAT), superoxide dismutase (SOD), phenylalnine ammonialyase (PAL), and peroxidase (POD) were significantly improved, and the activity of polyphenol oxidase (PPO) was significantly inhibited in oyster mushroom. In conclusion, CS-HBPL combined treatment had a good protective effect on the membrane permeability damage of oyster mushroom and could effectively delay the oxidation of phenolic substances and browning of oyster mushroom. Therefore, CS-HBPL combined treatment can be used as a potential strategy to extend the storage time of oyster mushroom. [ABSTRACT FROM AUTHOR]

Oyster mushrooms (Pleurotus ostreatus L.) are renowned for their antioxidant, antimicrobial, and prebiotic properties. This study explores the antioxidant characteristics, activity, and ß-glucan content in freeze-dried mushroom samples, investigating the influence of sous-vide cooking. Uncooked freeze-dried P. ostreatus and three pre-cooked freeze-dried samples (70, 80, 90 ℃ through 4 hours) were analysed for Total Polyphenol Content (TPC), Total Flavonoid Content (TFC), Radical Scavenging (DPPH), Ferric Reducing Antioxidant Power (FRAP), and ß-glucans content via HPLC and Total Dietary Fiber (TDF) via enzymatic gravimetric method. Results indicate that uncooked mushroom powder exhibited superior antioxidant capabilities compared to cooked samples. The sous-vide cooked (80℃) mushrooms displayed the highest total phenolic and flavonoid content. Moreover, pre-cooked (70 ℃) mushroom powder demonstrated the highest ß-glucan content, significantly surpassing the uncooked control sample. Notably, pre-cooked groups (80, 90 ℃) demonstrated significantly higher TDF levels compared to uncooked sample. This research offers valuable insights into the potential use of mushrooms as high-antioxidant, antimicrobial, and prebiotic food or feed supplements, with broad implications across various fields. [ABSTRACT FROM AUTHOR]

The effect of different locally available wastes as the substrates on oyster mushroom growth and bioconversion efficiency was investigated. P. ostreatus was grown on different substrates prepared from corn cob, sorghum stem, faba bean straw, pea straw, coffee husk, and sawdust alone (100%), and all with cottonseed waste in (1:1) ratio. Cottonseed waste alone was used as a control. Spawn run days, harvest days, average mushroom weight, fruiting body, cap diameter, stipe length, total yield, and biological efficiency were evaluated. All the quantitative data gathered were analyzed by SPSS statistical software for Windows version 25. Pea straw alone (T7) and pea straw:cotton seed waste (1:1) ratio (T8) with 15±2 and 15±3.1 days, had the shortest mycelia run, whereas sawdust alone (T11) took longer with 33±6.7 days for mycelia run. T7 had the shortest incubation to the first harvest 24±5.2 days, while T11 had the longest incubation to the first harvest 46±8.1 days. T11, 90±12 days, took the longest total production cycle, while T7, 63±6.6 days had the shortest total production cycle. T7 produced the greatest, number of fruiting bodies (254±48.5), whereas T11 produced the fewest fruiting bodies (20±5). The highest and lowest yield was obtained from the T7 substrate with 1614±17.1g and T11 substrate with 384±37.9g, respectively. The best substrate was found to be the T7; with mycelia run 15±2 days; incubation to 1st harvest 24±5.2 days, shortest production cycle 63±6.6 days, fruiting bodies 254±48.5, the highest total yield of 1614±17.1g and biological efficiency of 323±48.9%. [ABSTRACT FROM AUTHOR]

One of the challenges in modern society is providing healthy diets for the fast-growing global population from sustainable food systems. As a result of nutritional and environmental concerns, the demand for healthier meat products and the interest in meat substitutes is globally growing. In this context, besides their unique flavor and functional health-promoting properties, mushrooms are considered a promising source of essential nutrients, dietary fibers, and low levels of lipids to be used in various meat products as a substitute and/or as a novel ingredient. This research aims to investigate the effects of replacing pork meat with fresh oyster mushroom on some product characteristics of sausages. 11 sample groups with increasing ratios of oyster mushroom added in the pork meat sausages were produced. Moisture content (AOAC 2000), aw (Testo0645), pH (Testo 206 pH meter), color (CR-410-type colorimeter) and texture analyses (TA.XT Plus texture analyzer) were performed on the sausage samples. The changes in the condition of meat proteins in the sausage formulations were followed by a differential scanning calorimeter. According to the results, increasing mushroom replacement ratios caused a significant increase in the moisture content of the samples. No significant difference was found in the pH and aw values. In terms of color attributes, mushroom replacement caused significant changes on the L* and a* values, while the b* values were slightly changed. The texture was modified by the use of mushroom resulting in softer sausages compared to the control samples. After the DSC curves were analyzed, denaturation heat was determined, and the calculated enthalpy values were in accordance with the visual observations on the diagrams. To conclude, besides the required improvements in technological properties, using fresh oyster mushroom as a meat substitute can be a feasible strategy for developing healthier and sustainable sausage formulations. However further research is needed in terms of nutrition, microbiology, and sensory aspects to determine and improve the quality characteristics of the obtained products. [ABSTRACT FROM AUTHOR]

The study aimed to investigate the impact of UV-B irradiated oyster mushroom powder (referred to as Oyster-D) on blood sugar and TNF-α levels in type 2 diabetic rats induced with streptozotocin (STZ) over 28 days. Twenty-five male rats were divided into five groups: (A) negative control with STZ induction, (B), (C), (D) treated with Oyster-D at doses of 2000 IU, 4000 IU, 8000 IU, and (E) a normal group without STZ induction. Following treatment, blood samples were collected to analyze fasting plasma glucose (FPG) levels using the GOD-PAP method, while TNF-α levels were assessed using the ELISA method. Statistical analysis included One-Way ANOVA and Post Hoc LSD for mean FPG level differences and Kruskal Wallis and Mann-Whitney tests for mean TNF-α levels. The results revealed a significant reduction in mean FPG levels after treatment in the negative control compared to the Oyster-D treatment groups at doses of 2000 IU, 4000 IU, and 8000 IU (p<0.05). Additionally, a notable increase in mean TNF-α levels was observed in the negative control group relative to the Oyster-D treatment group at a dose of 8000 IU (p<0.05). Overall, Oyster-D exhibited potential in reducing blood sugar levels and elevating TNF-α levels in male Wistar rats induced with STZ, suggesting its possible utility in managing hyperglycemia and TNF-α expression in diabetes. [ABSTRACT FROM AUTHOR]

The consumption of mushrooms has skyrocketed in recent years worldwide. The majority of farmers in developing countries still rely on the traditional approach to mushroom cultivation. So, modern technology needs to be adopted to enhance productivity to meet local demand. In addition, farmers face complex supply chain problems, a lack of direct communication with agronomists, and frequent outbreaks of diseases. This paper presents a low-cost centralized IoT ecosystem for addressing the aforementioned issues. The ecosystem provides real-time monitoring and automation of mushroom farmhouses, agro-eCommerce for convenient trade, agronomist advisory support, and disease detection with recommendations for early disease diagnosis and remedy. A small farmhouse with two rooms was built to validate the system's performance. The favorable climatic condition was maintained for oyster mushroom cultivation in the controlled room, whereas the traditional method was followed in the ordinary room. The mushroom was cultivated for three consecutive seasons throughout the year in both rooms. We found that the total production in the controlled room exceeded the yield in the ordinary room by around 49%, provided the same batch of seeds was used in both cases. The disease detection model achieved an accuracy of 98.33%, where farmers can upload the suspected image to the IoT ecosystem and get the predicted disease with relevant suggestions. By utilizing this IoT ecosystem can assist farmers in maintaining the required climatic conditions, streamline the problem of intermediaries while facilitating information exchange with agronomists, and aid in early disease detection and remedy recommendations.

This study investigated the antibacterial properties of Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. extracts against various pathogenic bacteria. The fruiting bodies of fresh oyster mushrooms were collected from Mae Phai Boon Mushroom Farm in Ban Thung Nang Rao, Mueang District, Mahasarakham Province, and subjected to extraction using 95% ethanol and 95% ethyl acetate solvents. The effectiveness of the extracts in suppressing the proliferation of pathogenic microorganisms, encompassing Bacillus cereus, Enterobacter cloacae, Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa, Salmonella typhi, Serratia marcescens, and Staphylococcus aureus, was assessed through the utilization of the paper disk diffusion technique. The results revealed that the crude extract obtained from the 95% ethanol solvent exhibited significant inhibitory effects against B. cereus, E. cloacae, P. aeruginosa, S. marcescens, and S. typhi, yielding inhibition zone diameters from 9.22 to 12.33 mm. In contrast, the crude extract from the 95% ethyl acetate solvent showed inhibitory activity only against E. coli, revealing an inhibition zone diameter of 12.00 mm. Additionally, the determination of the minimum inhibitory concentration (MIC) of the 95% ethanol crude extract against P. aeruginosa and S. marcescens established a value of 150 mg/ml, and concomitantly, the minimal bactericidal concentration (MBC) was also established at 150 mg/ml. However, it was observed that the 95% ethanol crude extract at a concentration of 15 mg/ml was incapable of suppressing the proliferation of E. coli in the MIC evaluations. These findings imply that the extracts originating from P. ostreatus possess inherent capacity as organic antibacterial agents targeting specific pathogenic bacteria. Therefore, these findings justify the necessity for additional scrutiny into their conceivable utilities within the domains of medicine and food preservation.

The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are viewed as advantageous substitutes for meat, offering a viable solution. This study aimed to investigate the effects of partially replacing (25% and 50%) pork meat in sausage samples with fermented oyster mushrooms (Pleurotus ostreatus), which were subjected to various pretreatments. Six different pretreatments were applied to fresh oyster mushrooms as follows: blanching in water, steaming, oven-cooking, microwave treatment, high hydrostatic pressure treatment, and ultraviolet light treatment. The effects of mushroom replacement on the moisture, pH, lipid oxidation, color, and textural properties of sausages during the 4-week refrigerated storage period were evaluated. The results revealed that replacing pork meat with fermented oyster mushrooms resulted in an increase in moisture content and b* values and a decrease in pH, L*, a*, and shear force values, proportional to the mushroom percentage. The lipid oxidation findings suggest that the antioxidant capabilities of fermented oyster mushrooms were influenced by the pretreatment methods applied to the mushrooms, exhibiting varying levels of effectiveness.

Disabled group "Argodadi Pinilih" has 40 active members. The COVID-19 pandemic has caused some members to lose their jobs. Members of the disabled group began to try to cultivate oyster mushrooms in their homes and they also carried out their own maintenance. Some “baglog” cannot grow mushrooms because the environment where the mushrooms grow does not meet the requirements. The problems faced by the disabled group "Argodadi Pinilih" are low quantity and quality of oyster mushrooms, limited skills in making processed food from mushrooms and mushroom marketing is still limited. The objectives of this community empowerment activity are (a) increasing the quantity and quality of mushroom production (b) improving skills in the manufacture of processed food made from mushrooms, (c) expanding the mushroom market share. The methods used in the implementation of empowerment activities are (a) counseling on oyster mushroom cultivation and marketing strategies (b) training on processing food from oyster mushrooms, (c) facilitation house of mushroom and baglog. The results of the empowerment show that the training, mentoring and facilitation of mushroom house and “baglog” can increase the quantity and quality of oyster mushroom production, improve the skills in making processed food from mushrooms and expand the market share of oyster mushrooms. The knowledge and skills of the disabled group members about mushroom farming and processing increased as evidenced by the pre-test score of 79.23 and post-test of 86.00 with an increase 8.54%.

Pleurotus ostreatus is a widely cultivated and investigated mushroom for its economical and ecological values and medicinal properties. P. ostreatus can be cultivated on different lignocellulosic substrates (oak sawdust, wheat straw, corn cobs and many more). Optimal growth is influenced not only by the composition of the substrate but also by the amount of water in it. In our study, P. ostreatus was cultivated on wheat straw pellets with different water contents (60%, 65%, 70% and 75%). Mycelium growth, biological efficiency (BE), moisture of substrate, pH, enzymatic activities and relationships were the parameters that were evaluated. Based on the results, the optimum initial substrate water content for mycelial growth and BE of the substrate ranged between 65% and 75%. On the other hand, the highest enzymatic activities of hydrolytic and ligninolytic enzymes (Mn-dependent peroxidase, 1,4-β-glucosidase and cellobiohydrolase) were determined for substrates with 75% of water content.

In this study, the non-edible part of oyster mushroom was utilized for quantitative removal of the most commonly used s-triazine herbicide; atrazine and its breakdown products including deethylatrazine (DEA), hydroxyatrazine (ATOH) and deisopropylatrazine (DIA) from aqueous samples. The functional groups available on the oyster mushroom were studied applying FTIR before and after adsorption. Experimental parameters influencing the uptake process including acidity, sorbent mass, sorption time, initial analyte quantities, and agitation speed were analysed and the maximum removal was found at 4, 0.3 g, 120 min, 0.5 mg L−1, and 150 rpm, respectively. Accordingly, the adsorption capacities of 0.994, 1.113, 0.991 and 1.016 mg g−1 were obtained for DIA, DEA, ATOH and atrazine, respectively. The adsorption characteristics were discussed utilizing Langmuir and Freundlich isotherm models. The fundamental characteristic of the Langmuir isotherm, which can be elaborated using separation factor or equilibrium parameter, RL, and coefficient of variation, R2, were (0.761, 0.996), (0.884, 0.975), (0.908, 0.983) and (0.799, 0.984) for DIA, DEA, ATOH and Atrazine, respectively. These findings showed that all analytes' adsorption processes were fitted well to the Langmuir adsorption isotherm, indicating that the adsorbent surface was covered in a monolayer. The kinetics was also evaluated using the pseudo-first and pseudo-second order models. The coefficient of determination, r2, were found to be 0.09703, 0.9989, 0.9967 and 0.9998 for DIA DEA, ATOH and atrazine, respectively, for pseudo-second order, signifying that, all analytes were found to follow the pseudo-second order rate model showing that the rate limiting step is chemisorption in the sorption process. Based on these findings, the non-edible and disposable part of the oyster mushrooms can be utilized as a preferred alternative biosorbent for the uptake of the target compounds analysed and other pollutants possessing comparable physicochemical characteristics occurring in various water bodies.

IntroductionIn Bangladesh, rice straw (RS) and sawdust (SD) substrates have traditionally been used in the production of oyster mushrooms (Pleurotus ostreatus). However, the rising costs of these substrates have led many to look for alternatives.ObjectivesThe present study thus focuses on the potential of waste tea leaves (WTL) for mushroom farming.MethodsWe prepared various substrate mixtures by combining WTL with SD and RS, subsequently evaluating mushroom yield and various quality parameters such as amino acid concentration, mineral content, and biological efficiency.Results and discussionOur investigation revealed that WTL alone is not a suitable substrate for mushroom (Pleurotus ostreatus) growth. However, when combined with SD at a 50% ratio, it significantly boosts mushroom yield and biological efficiency (BE). Conversely, a reduction in yield was noted when WTL was mixed with RS in all tested treatments, although BE surpassed 50%. In summary, incorporating WTL into both substrates proves economically viable from the BE standpoint. According to PCA analysis, the minerals and amino acid content varied based on the different substrate formulations involving WTL blending with both SD and RS at different ratios. Remarkably, mushroom fruiting bodies exhibited lower levels of Na and Fe despite these elements being present in higher concentrations in the growing substrates, suggesting the inability of P. ostreatus to bioaccumulate Na and Fe. Conversely, we observed higher bioaccumulation of Zn and P, even exceeding substrate levels. Importantly, our findings showed that mushrooms cultivated on WTL-based formulations consistently contained elevated Zn levels irrespective of substrate types, indicating that WTL enriched Zn in mushrooms. Additionally, the Fe level increased specifically in RS + WTL-based formulations. All essential and non-essential amino acids were detected, with the highest concentration of histidine, isoleucine, and methionine found in the WTL + SD formulation. Non-essential amino acids (NEAA) like alanine and glutamic acid were more prominent in formulations combining WTL with RS. This study represents the first documented exploration of the impact of WTL on the accumulation of intracellular metabolites including minerals and amino acids, in P. ostreatus.

Oyster mushroom (Pleurotus Ostreatus) is a fungus-like plant that is often cultivated in Indonesian agriculture. Oyster mushroom is raised by manipulating environmental parameters, so that it can grow in the provided Kumbung. Oyster mushroom requires a temperature that is used, which ranges from 23°-28°C, for humidity used between 70% -90% and for light intensity it requires light of ±300 lux. In this study, a system was designed to carry out automatic monitoring and control in real time based on the Internet of Things (IoT) which integrates DHT22 humidity and temperature sensors, BH1750 light intensity sensors and NodeMCU as a microcontroller with measurement results sent to the Firebase database. In addition, a water pump connected to the sprayer nozzle is installed in this system to maintain the humidity of the oyster mushroom curd. From the test results, the system can work automatically to stabilize temperature, humidity, and light intensity according to the ideal parameters.

This study aims to develop an analog fish product with comparable nutrients using plant-based materials such as oyster mushrooms, nori, and kombu and grade them on the 9-point hedonic scale for sensory characteristics such as appearance, aroma, juiciness, texture, and taste. Oyster mushrooms are high in protein and have an umami flavor amplified by adding seaweeds such as nori and kombu to give them a fishy flavor. The mushroom has a flaky texture that helps it resemble the fish's texture. We combined hydrated mushrooms and seaweeds with maize flour, baking powder, salt, and MSG to make the balls. The concentration of ingredients such as oyster mushroom, nori, kombu, baking powder, salt, and MSG was optimized using one-factor optimization. The final concentration of 6 % nori, 4 % kombu,24 % corn flour, 0.9 % baking powder, 1 % salt, 1 % MSG, and 63.1 % oyster mushroom using sensory data. Response surface methodology was also used to predict the appropriate model for the production of the fish analogs in which 8 % nori, 6 % kombu,23.981 % corn flour, 0.6 % baking powder, 0.81 % salt, 1.2 % MSG, and 59.4 % oyster mushroom using the D- optimal mixture design method. The sensory characteristics of vegan fish analogs were analyzed using the fuzzy scale (F1–F6), and samples were screened based on similarity values. The shelf life study was also carried out using an optimized formulation by treating with citric acid, adding preservatives like sodium benzoate and potassium sorbate, and in combination with potassium sorbate and citric acid. During the storage, antioxidant capacity, phytochemical analysis, rancidity study, moisture content, and microbial study were recorded.