Agaricus bisporus – Page 9

The application of laccase-rich extract of spent mushroom substrates for removing lignin from jute fabric waste: a dual management approach

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This research shows how leftover mushroom growing material (SMS) can be recycled into a useful enzyme called laccase to make jute fabric softer and lighter by removing tough lignin components. Instead of using harsh chemicals, the scientists used mild conditions and natural enzymes to process jute waste sustainably. From just one bag of mushroom waste, they could treat an area of fabric equivalent to 2000 square meters, making this an economically attractive solution for both mushroom and textile waste management.

Polysaccharides from fungi: A review on their extraction, purification, structural features, and biological activities

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Mushrooms contain special compounds called polysaccharides that have powerful health benefits. Scientists have found these polysaccharides can help fight cancer, boost immunity, reduce inflammation, and manage diabetes. This review explains different ways to extract and purify these beneficial compounds from mushrooms and describes how they work in the body to provide these health benefits.

Phylogenetic Analysis and Nutritional Evaluation of Laetiporus Species in Korea

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Researchers in Korea identified that ‘chicken of the woods’ mushrooms growing in the region are actually two specific species: Laetiporus versisporus and Laetiporus cremeiporus, not the species previously thought. These mushrooms are nutritionally impressive, containing substantial protein (9-18% depending on species) and high levels of beneficial β-glucans (15-35%), making them promising candidates as sustainable meat alternatives and functional food ingredients.

Feasibility of the use of Lentinula edodes mycelium in terbinafine remediation

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Scientists tested whether shiitake mushrooms (Lentinula edodes) could remove terbinafine, a common antifungal medication, from contaminated environments. The mushroom mycelium successfully accumulated and broke down the drug into harmless byproducts, with no trace remaining in the surrounding medium. This eco-friendly approach offers a promising alternative to expensive chemical cleanup methods for pharmaceutical pollution.

Airlift bioreactor–based strategies for prolonged semi-continuous cultivation of edible Agaricomycetes

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Scientists studied how to grow medicinal mushrooms in liquid bioreactors to produce health-beneficial compounds called glucans more efficiently. By testing different feeding rates in specially designed fermentation systems, they found that Trametes versicolor (turkey tail mushroom) grows best at a moderate feeding rate, producing substantial amounts of glucans—compounds known to support immune function and reduce blood sugar levels. This research shows that growing medicinal mushrooms in controlled bioreactors could be much more efficient and faster than traditional farming methods.

Green-Synthesized Nanomaterials from Edible and Medicinal Mushrooms: A Sustainable Strategy Against Antimicrobial Resistance

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Scientists are developing a new weapon against antibiotic-resistant bacteria using mushrooms. These special nanoparticles derived from edible and medicinal mushrooms can kill harmful bacteria in multiple ways without the toxic chemicals used in traditional manufacturing. The nanoparticles work by disrupting bacterial membranes, creating harmful molecules called free radicals, and even boosting your body’s natural immune response. This environmentally friendly approach could become an important tool in fighting dangerous infections that don’t respond to current antibiotics.

Identification of a pathogen causing fruiting body rot of Sanghuangporus vaninii

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Sanghuang, a valuable medicinal mushroom grown in China, was suffering from a disease that damaged fruiting bodies and reduced production. Researchers identified the cause as a green mold fungus called Trichoderma virens. The fungus grows best at 25°C and strongly inhibits the mushroom’s growth. Understanding this pathogen is the first step toward developing better ways to prevent the disease and protect this important medicinal crop.

Antioxidant Activity of Mushroom Extracts/Polysaccharides—Their Antiviral Properties and Plausible AntiCOVID-19 Properties

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Mushrooms contain special compounds called polysaccharides that act as natural antioxidants and can fight viruses. These compounds help boost the immune system and reduce inflammation in the body. While mushrooms have shown promise against various viruses including COVID-19, more research is needed to fully develop them as treatments.

Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes

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Scientists studied how three different drying methods affect the flavor of shiitake mushrooms. They found that freeze-drying produces mushrooms with the strongest umami (savory) taste, while hot-air drying creates the most characteristic shiitake mushroom aroma. The study shows that drying changes which flavor compounds are present—fresh mushrooms taste more like typical mushrooms, while dried versions develop unique onion and garlic-like flavors depending on the drying method used.

Effect of drying, blanching, pickling and maceration on the fate of 40K, total K and 137Cs in bolete mushrooms and dietary intake

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This study examined how different cooking methods affect radioactive caesium and potassium levels in wild bolete mushrooms collected from the Baltic Sea coast. The researchers found that blanching alone removes only about 15% of radioactive caesium, while blanching followed by pickling in vinegar removes about 55%. Despite the contamination concerns, a typical 100-gram serving of processed mushrooms provides only low levels of radiation exposure while still delivering about 7% of the daily recommended potassium intake.

Fungal Species: Agaricus bisporus