Pleurotus sajor-caju – Page 2

Bibliometric analysis of global research on white rot fungi biotechnology for environmental application

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White rot fungi are special mushrooms that can break down difficult-to-decompose pollutants in soil and water, offering a natural and cost-effective way to clean up environmental contamination. This research study analyzed over 3,900 scientific publications about using these fungi for environmental cleanup from 2003 to 2020. The analysis found that research on white rot fungi has grown significantly, with scientists from China and the USA leading the field, and identified three major application areas: treating biomass waste, removing dyes from wastewater, and cleaning polluted environments.

Proteins from Edible Mushrooms: Nutritional Role and Contribution to Well-Being

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Mushrooms are nutritional powerhouses containing as much high-quality protein as meat and soybeans, with complete amino acid profiles needed for human health. Beyond basic nutrition, mushroom proteins possess remarkable healing properties including anti-cancer, immune-boosting, and blood pressure-lowering effects. These sustainable proteins are increasingly used in food fortification, sports supplements, and therapeutic medicines. Growing mushrooms as mycelium or using novel cultivation methods makes protein production faster, more efficient, and environmentally friendly.

Aqueous Extracts of Lemon Basil Straw as Chemical Stimulator for Gray Oyster Mushroom Cultivation

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This research shows how leftover stalks from lemon basil seed production can be soaked in water to create a natural booster for growing oyster mushrooms. The water extract, especially when diluted, significantly improved mushroom yields without using any harmful chemicals. This simple method allows farmers to use a waste product that is normally burned, making mushroom farming more sustainable and cost-effective.

The Application of Fungi and Their Secondary Metabolites in Aquaculture

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Fungi can help solve several problems in fish farming. They can make plant-based fish feed more nutritious and easier to digest, boost fish immune systems and disease resistance without antibiotics, help fish feed float better in water, and clean up polluted water from fish farms. This makes aquaculture more sustainable and environmentally friendly while reducing costs for farmers.

Production of oyster mushroom (Pleurotus ostreatus) from some waste lignocellulosic materials and FTIR characterization of structural changes

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Researchers successfully grew oyster mushrooms on hazelnut branch waste, a byproduct previously burned or discarded in Turkey. The mushrooms grown on hazelnut branches produced higher yields than traditional wheat straw substrates. Scientists used specialized analysis to show how the fungus breaks down the plant material’s structure. This finding suggests a practical way to recycle agricultural waste while producing nutritious food.

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.

The Lignicolous Fungus Hericium erinaceus (Lion’s Mane Mushroom): A Promising Natural Source of Antiradical and DPPH Inhibitory Agents

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Lion’s Mane mushrooms grown on a special mixture of agricultural waste materials showed the best antioxidant properties in this study. Researchers found that combining sawdust, wheat straw, bagasse, rice bran, and corn flour created the ideal growing environment. The mushrooms produced high levels of protective compounds called phenolics and flavonoids that help fight harmful free radicals in the body. This research shows how we can turn agricultural waste into valuable medicinal mushrooms with strong health benefits.

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.

Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index

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Researchers developed a healthier version of noodles by adding shiitake mushroom powder at 4% concentration. These mushroom noodles had better nutritional content with more protein and minerals like iron and calcium that the body could actually absorb. Most importantly, the mushroom noodles caused a slower, more gradual rise in blood sugar compared to regular noodles, making them potentially beneficial for people managing diabetes.

Biologically active secondary metabolites from white-rot fungi

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White-rot fungi are special mushrooms that can break down wood and produce unique chemical compounds with amazing health benefits. These compounds have been found to fight cancer, kill harmful bacteria, reduce inflammation, and protect nerve cells. Scientists are excited about using these natural fungal compounds to create new medicines and treat various diseases in the future.

Fungal Species: Pleurotus sajor-caju