Research Keyword: Lepista sordida

First Record of the Edible Mushroom Lepista sordida in Western Algerian Forest: Nutritional Value and Physicochemical Parameters of Mycelial Culture

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Researchers in Algeria discovered Lepista sordida, an edible purple mushroom, for the first time in western Algerian forests. They identified the species using DNA analysis and studied how to grow it in laboratories by testing different temperature, humidity, and pH levels. The mushroom is highly nutritious, containing significant amounts of protein and carbohydrates, making it valuable for improving local diets and addressing nutritional deficiencies.

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Utilization of Corn Steep Liquor for the Production of Fairy Chemicals by Lepista sordida Mycelia

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Researchers found that corn steep liquor, a waste product from corn processing, can be used as an inexpensive ingredient to help grow mushroom mycelia that produce fairy chemicals. Fairy chemicals are special compounds with potential uses in agriculture and cosmetics, but they are very expensive to produce. By using different concentrations of corn steep liquor in growth media, scientists determined optimal conditions for either growing more mycelia or producing more of the beneficial chemicals, making these compounds more affordable for practical use.

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