Pleurotus ostreatus (oyster mushroom)

Valorization of agro-forest wastes (oak acorns, vineyard pruning, and olive pruning) through the cultivation of shiitake (Lentinula edodes) mushrooms

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Researchers tested growing shiitake mushrooms on locally available waste materials like oak acorns, olive pruning, and grape vine pruning instead of the traditionally used oak sawdust. The study found that mushrooms grown on oak acorns or combinations with grape pruning produced similar quantities while having better nutritional content and faster harvest times. This approach helps reduce environmental impact by using agricultural waste and offers sustainable alternatives for mushroom farmers.

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.

Recent advances in natural polysaccharides for type 2 diabetes management: sources, structural characteristics, and mechanistic insights

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Natural polysaccharides from plants, mushrooms, and seaweed show promise as treatments for type 2 diabetes. These complex sugar molecules work through multiple mechanisms including improving how the body uses insulin, reducing inflammation and oxidative stress, and promoting beneficial gut bacteria. The effectiveness of these polysaccharides depends on their specific chemical structure, particularly their molecular weight and how their sugar units are linked together.

In vitro assessment of multipotential therapeutic importance of Hericium erinaceus mushroom extracts using different solvents

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This research examined how Lion’s Mane mushroom extracts made with different liquids can fight infections and oxidative damage. The water-based extract was best at preventing viruses and free radical damage, while the ethyl acetate extract worked best against bacteria and fungi. The study identified 16 beneficial compounds in the mushroom and suggests it could be used as a daily supplement to protect against infections and oxidative stress.

Production of Myco-Nanomaterial Products from Pleurotus ostreatus (Agaricomycetes) Mushroom via Pyrolysis

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Scientists have discovered a new way to create tiny fluorescent particles called carbon nanodots from oyster mushrooms using heat treatment. These particles glow under certain light conditions and show promising ability to fight bacteria like E. coli. The process is environmentally friendly, uses waste mushroom material, and could lead to new ways to treat infections and reduce dependence on antibiotics.

Techno-economic analysis of a novel laccase production process utilizing perennial biomass and the aqueous phase of bio-oil

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Researchers developed a new method to produce laccase, a useful enzyme with many industrial applications, by growing oyster mushrooms on prairie plants and waste materials from bio-oil production. Through optimization experiments and economic modeling, they found that this process could produce laccase at prices significantly lower than current commercial enzyme products, making it economically viable at small to moderate production scales. The method has the added benefit of providing farmers with a financial incentive to grow perennial prairie plants instead of traditional crops, supporting ecological and soil health improvements.

Fungal β-Glucans Enhance Lactic Acid Bacteria Growth by Shortening Their Lag Phase and Increasing Growth Rate

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Researchers tested whether extracts from common edible mushrooms like oyster and shiitake could help beneficial bacteria in the gut grow better. They found that these mushroom extracts, particularly their β-glucan components, helped probiotic bacteria start growing faster and grow more quickly. Importantly, the extracts did not help harmful bacteria grow, making them promising candidates for developing healthier food supplements that support gut health.

Dynamic succession of microbial compost communities and functions during Pleurotus ostreatus mushroom cropping on a short composting substrate

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Researchers studied how bacteria and fungi work together when growing oyster mushrooms on composted materials. They found that certain bacteria, particularly Actinomycetales, increase in abundance as mushrooms grow and help break down tough plant materials like cellulose. These bacteria actually help the mushroom grow better, suggesting a cooperative relationship rather than competition. This knowledge could help improve mushroom production efficiency.

Temporal characterization of biocycles of mycelium-bound composites made from bamboo and Pleurotus ostreatus for indoor usage

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Scientists created a sustainable building material by growing oyster mushroom fungus on bamboo fibers. The material was strong enough for packaging and could be composted after use to enrich soil, completing a full cycle in about 7 months. By adding a natural beeswax coating, the material lasted longer while remaining completely biodegradable. This proof-of-concept demonstrates how fungal materials could replace synthetic plastics in a circular economy.

Growth of Pleurotus Ostreatus on Different Textile Materials for Vertical Farming

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Scientists grew oyster mushrooms on different types of knitted fabrics to develop a new vertical farming method for growing food in small spaces. They found that coating the fabric with nutrient agar (a gel-like substance) was essential for mushroom growth, and surprisingly, the mushrooms grew equally well on both natural fabrics like cotton and synthetic fabrics like acrylic. The dried mushroom-fabric combinations became stiff and rigid, suggesting potential use in creating sustainable, bio-based materials for various applications.

Fungal Species: Pleurotus ostreatus (oyster mushroom)