In Vitro Antioxidant and Antimicrobial Activities of Two Edible Mushroom Mycelia Obtained in the Presence of Different Nitrogen Sources

This research explored how different growing conditions affect the health-beneficial properties of two edible mushroom species. The scientists found that changing the nitrogen source in the growing medium could enhance the mushrooms’ ability to fight microbes and act as antioxidants. This has important implications for developing natural food supplements and functional foods. Impacts on everyday life: • Provides new ways to produce healthier mushroom-based food products • Offers natural alternatives to synthetic preservatives and antioxidants • Helps improve the nutritional value of mushroom-based foods • Contributes to the development of natural antimicrobial ingredients for food preservation