Fungal Species: Pleurotus eryngii (king oyster mushroom)

Impact of Dehydration Techniques on the Nutritional and Microbial Profiles of Dried Mushrooms

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This comprehensive review examines different methods for drying mushrooms and how each technique affects their nutritional value and safety. Freeze drying maintains the best nutritional quality but is expensive, while microwave and hot air drying are faster and more cost-effective while still reducing harmful bacteria. The study helps consumers and food producers understand which drying methods produce the highest quality dried mushrooms for cooking and health benefits.

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The hidden drivers: Unraveling the impact of density, moisture, and scale on Hermetia illucens rearing

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This study investigates how to optimally rear black soldier fly larvae using leftover mushroom growing material as feed. Researchers tested different moisture levels, densities of larvae, and production scales to find the best conditions for growing high-quality larvae efficiently. The findings show that using 75% moisture with about 250 larvae per container produces the best results, though larger-scale production requires different adjustments than small laboratory experiments.

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A New Method for Constructing High-Resolution Phylogenomic Topologies Using Core Gene-Associated MNP Markers: A Case Study From Agaricus bisporus

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Scientists developed a new method to accurately identify and distinguish different strains of button mushrooms using genetic markers derived from core genes. This method is more accurate and simpler than previous approaches and can be applied to other mushroom species and fungi. The research helps mushroom farmers and breeders properly identify cultivars and protect their varieties from unauthorized propagation.

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Structural and Functional Analysis of Peptides Derived from KEX2-Processed Repeat Proteins in Agaricomycetes Using Reverse Genetics and Peptidomics

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Researchers studied special peptides made by mushrooms that are processed by fungal enzymes called KEX2 and KEX1. They developed a method to find and identify these peptides in mushroom tissues and confirmed they exist in both laboratory and edible mushroom species like shiitake and oyster mushrooms. When they removed the genes for these processing enzymes, the mushrooms had problems growing and forming fruiting bodies, suggesting these enzymes have important roles beyond just processing these specific peptides.

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Structural and Functional Analysis of Peptides Derived from KEX2-Processed Repeat Proteins in Agaricomycetes Using Reverse Genetics and Peptidomics

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Scientists studied special proteins in mushrooms that get cut up into small functional peptides by fungal enzymes. They created a method to find and identify these peptides in mushroom fruiting bodies and growth materials. When they removed the enzymes that cut these proteins, the mushrooms had problems growing and forming fruiting bodies, suggesting these enzymes are important for normal development.

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