Pleurotus spp – Page 2

The Microbial Community Succession Drives Stage-Specific Carbon Metabolic Shifts During Agaricus bisporus Fermentation: Multi-Omics Reveals CAZymes Dynamics and Lignocellulose Degradation Mechanisms

mycolabadmin

This research examines how different bacteria in mushroom compost work together to break down agricultural waste during the growing process. Scientists tracked microbial communities over 15 days of fermentation, finding that early stages use bacteria specialized in breaking down plant fibers, while later stages shift to bacteria that handle more complex compounds. Understanding these microbial changes helps optimize mushroom cultivation and reduce agricultural waste.

Influence of substrate formulation on some morphometric characters and biological efficiency of Pleurotus ostreatus EM-1 (Ex. Fr) Kummer grown on rice wastes and wawa (Triplochiton scleroxylon) sawdust in Ghana

mycolabadmin

This study examined how different combinations of agricultural waste materials affect the growth and quality of oyster mushrooms. Researchers tested various recipes using rice straw, rice husks, and sawdust with different additives, composting for different lengths of time. They found strong relationships between mushroom size (cap width and stalk length) and overall yield, suggesting these measurements can reliably predict mushroom quality and help with pricing and grading.

Indigenizing fungal biotechnology for planetary health: an opinion paper

mycolabadmin

This paper proposes a framework for using fungi in sustainable ways that respects Indigenous Peoples’ knowledge and rights. Rather than large corporations controlling fungal biotechnology, the authors suggest local communities should develop their own fungal products using local species and waste materials. By combining traditional Indigenous practices with modern biotechnology and digital tools, communities can grow food, medicines, and materials while protecting fungal biodiversity and sharing in the economic benefits.

Effects of a biotechnologically produced Pleurotus sapidus mycelium on gut microbiome, liver transcriptome and plasma metabolome of broilers

mycolabadmin

Researchers tested whether mushroom mycelium (the root structure of mushrooms) grown in large bioreactors could be used as a supplement in chicken feed as a sustainable alternative to traditional ingredients. Over 5 weeks, broilers received feed with 0%, 2.5%, or 5% mushroom mycelium, with no negative effects on growth, digestion, or overall health observed. The study suggests that this biotechnologically produced mushroom biomass is a safe and potentially sustainable feed ingredient for poultry production.

Research on Development and Challenges of Forest Food Resources from an Industrial Perspective—Alternative Protein Food Industry as an Example

mycolabadmin

This research examines how forests can provide alternative protein sources to help solve global hunger and food security issues. Scientists are developing new foods from insects, plants, fungi, and laboratory-grown meat, with markets growing rapidly and companies making significant investments. However, challenges remain including high production costs, consumer concerns about safety and taste, and varying regulations across countries that complicate bringing these products to market globally.

Research on Development and Challenges of Forest Food Resources from an Industrial Perspective—Alternative Protein Food Industry as an Example

mycolabadmin

This research examines how forests can provide alternative protein sources including insects, plants, fungi, and lab-grown meat to help feed our growing global population. The market for these forest-based proteins is rapidly expanding, with insect protein reaching USD 3.2 billion in 2023 and plant-based alternatives growing even faster. However, challenges remain including high production costs, consumer skepticism, and varying regulations across countries that must be overcome for these innovations to reach mainstream markets.

Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications

mycolabadmin

Edible mushrooms are not only nutritious foods but also contain valuable compounds that are being wasted during production. Scientists are discovering new ways to use mushroom waste to make useful products like natural skincare items, water purification materials, and food additives. These innovations help reduce environmental pollution while creating valuable products, supporting a more sustainable circular economy.

Novel chia (Salvia Hispanica L.) residue-based substrate formulations for oyster mushroom (Pleurotus ostreatus) cultivation

mycolabadmin

Researchers discovered that leftover plant material from chia seed production can be used to grow oyster mushrooms with excellent nutritional value. When chia residues were combined with rice straw in the right proportions, they produced mushrooms with higher protein content, more beneficial compounds, and better yields than traditional growing methods. This finding helps solve two problems at once: it creates a valuable use for chia farming waste while producing highly nutritious mushrooms for human consumption.

Electrical integrity and week-long oscillation in fungal mycelia

mycolabadmin

Researchers monitored electrical signals in fungal mycelial networks over 100 days to understand how fungi coordinate their activities across space. When fungi encountered wood to decompose, they generated a clear, directional electrical signal from the wood toward the rest of the mycelium, acting like a biological command center. Most remarkably, after 60 days, the fungi developed a week-long electrical rhythm at the wood site, the longest oscillation ever recorded in fungi, which may help the fungus remember resource locations and coordinate its decomposition activities.

Mechanism of Enzyme Activity Regulation and Strain-Specific Response of Lentinula edodes Cultivation Adaptability Under Peach Wood Substrate

mycolabadmin

This study shows that shiitake mushrooms can be successfully grown on peach wood waste from orchards, which reduces costs and helps the environment. While high amounts of peach wood initially slow mushroom growth, the mushrooms adapt through natural enzyme changes that boost final yields. The resulting mushrooms have better nutrition and remain safe to eat, making this an excellent way to use agricultural waste sustainably.

Fungal Species: Pleurotus spp