Fungal Species: Hypsizigus marmoreus

Beeswax waste improves the mycelial growth, fruiting body yield, and quality of oyster mushrooms (Pleurotus ostreatus)

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Researchers found that adding beeswax waste to the growing substrate for oyster mushrooms significantly improves their yield and nutritional quality. At optimal levels (5%), mushrooms grown with beeswax waste produced 4% more yield and had 28% more protein than those grown with traditional wheat bran. This discovery offers an environmentally friendly solution for disposing of beeswax waste from beekeeping while producing healthier, more nutritious mushrooms.

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Harnessing the Nutritional Value, Therapeutic Applications, and Environmental Impact of Mushrooms

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Mushrooms are nutritional powerhouses packed with proteins, vitamins, minerals, and special compounds that fight disease. They can help prevent and manage serious conditions like cancer, heart disease, and diabetes while supporting overall health and immunity. Beyond the kitchen, mushrooms are being developed into medicines and cosmetic products. Growing and using mushrooms also helps the environment by creating sustainable alternatives to traditional medicines and animal feeds.

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Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

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This comprehensive review explains how edible mushrooms can be added to meat and fish products to make them healthier and more environmentally friendly. Mushrooms are rich in protein, fiber, vitamins, and natural compounds that fight disease and prevent spoilage. By replacing part of the meat with mushrooms, food makers can create products with better nutrition, longer shelf-life, and reduced salt content, while supporting those pursuing flexitarian diets.

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

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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.

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Harnessing the Nutritional Value, Therapeutic Applications, and Environmental Impact of Mushrooms

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Mushrooms are nutritious superfoods packed with protein, fiber, vitamins, and minerals that support overall health. They contain special compounds that can fight inflammation, boost immunity, and help prevent serious diseases like cancer and diabetes. Beyond eating them, mushrooms are being used to make medicines, cosmetics, and animal feed, while also helping clean up polluted environments. Regular consumption of mushrooms offers significant health benefits and can be a valuable addition to any healthy diet.

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Spent Mushroom Substrate and Electric Arc Furnace Dust Recycling by Carbothermic Reduction Method

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Scientists discovered that leftover material from mushroom farming can replace expensive coal-based chemicals used in recycling steel furnace waste. By heating this mushroom waste, they recovered valuable zinc while reducing carbon dioxide emissions by 23,000 tons per year. This innovative approach solves two environmental problems at once: it recycles agricultural waste that would otherwise be landfilled, and reduces emissions from industrial metal processing.

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