Pleurotus ostreatus – Page 2

Influence of substrate formulation on some morphometric characters and biological efficiency of Pleurotus ostreatus EM-1 (Ex. Fr) Kummer grown on rice wastes and wawa (Triplochiton scleroxylon) sawdust in Ghana

mycolabadmin

This study examined how different combinations of agricultural waste materials affect the growth and quality of oyster mushrooms. Researchers tested various recipes using rice straw, rice husks, and sawdust with different additives, composting for different lengths of time. They found strong relationships between mushroom size (cap width and stalk length) and overall yield, suggesting these measurements can reliably predict mushroom quality and help with pricing and grading.

Production of β-Glucans by Pleurotus ostreatus: Cultivation and Genetic Background

mycolabadmin

Oyster mushrooms (Pleurotus ostreatus) are increasingly popular edible fungi that can grow on various waste materials like agricultural byproducts and food waste, making them both economical and environmentally friendly. These mushrooms produce valuable health-promoting compounds called β-glucans that have immune-boosting and antioxidant properties. Modern scientific techniques, including genetic analysis and artificial intelligence, are being used to optimize cultivation methods and increase production of these beneficial compounds. This sustainable approach to mushroom farming helps reduce waste while providing nutritious and medicinal food products.

Textile residue-based mycelium biocomposites from Pleurotus ostreatus

mycolabadmin

Researchers successfully grew oyster mushroom mycelium on textile waste to create eco-friendly biocomposites that could replace plastic packaging. The fungus naturally binds textile fibers together, creating lightweight materials with useful structural properties. This approach transforms textile waste into sustainable products while addressing plastic pollution, offering a promising solution for converting unwanted clothing and fabric scraps into useful materials.

Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour

mycolabadmin

Researchers fermented lentils with oyster mushrooms to create nutritious flour with health benefits. Two lentil varieties responded differently to fermentation, with one showing four times more mushroom growth and nearly complete removal of phytic acid (an antinutrient). The fermented flour was dried at different temperatures and tested for antioxidant and blood pressure-lowering properties. Results show the fermented flours have promising cardiovascular benefits and could be used as healthy food ingredients.

Characterization of the Enzymatic and Biosorption Processes Involved in the Decolorization of Remazol Brilliant Blue R Dye by Pleurotus ostreatus Pellets

mycolabadmin

This research shows that oyster mushrooms (Pleurotus ostreatus) can effectively remove Remazol Brilliant Blue R dye from contaminated water. The mushroom pellets remove the dye through a combination of absorbing it on their surface and breaking it down with special enzymes called laccases and peroxidases. The study achieved 98.5% dye removal, suggesting this mushroom could be used to treat industrial wastewater from textile factories.

Enhancing Nutritional Quality and Functionality of Legumes: Application of Solid-State Fermentation With Pleurotus ostreatus

mycolabadmin

Researchers used a mushroom fungus (Pleurotus ostreatus) to ferment lentils, chickpeas, and soybeans, making them more nutritious and easier for the body to digest. The fermentation process reduced harmful compounds called antinutrients while boosting protein content and antioxidant power. This simple bioprocessing method could help create healthier plant-based foods that rival animal protein sources in nutritional quality.

Impact of bottom ash addition on Pleurotus ostreatus cultivation on coffee ground substrate

mycolabadmin

This study investigated growing oyster mushrooms on a mixture of used coffee grounds and coal plant bottom ash. The researchers found that adding small amounts of bottom ash (1-5%) slowed mushroom growth slightly but actually reduced harmful heavy metals in the final mushrooms compared to using only coffee grounds. The leftover substrate after mushroom harvest could be used as a fertilizer for poor soils, creating a complete recycling system that turns industrial and food waste into useful products.

Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion

mycolabadmin

Oyster mushrooms can be added to pork patties to keep them fresh longer by preventing fat and protein damage during storage. The mushroom powder works similarly to synthetic antioxidants but is completely natural. When eaten, the beneficial compounds from the mushroom survive digestion and may provide health benefits to consumers.

Research Keyword: Pleurotus ostreatus