Thematische Bibliographien / Edible fungus

Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen
  3. Bücher
  4. Buchteile
  5. Konferenzberichte
  6. Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Edible fungus“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 20. Februar 2023

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Zeitschriftenartikel zum Thema "Edible fungus"

1

Li, Jian, Junmei Ma, Sufang Fan, Shengquan Mi und Yan Zhang. „Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids“. Journal of Food Quality 2022 (07.04.2022): 1–10. http://dx.doi.org/10.1155/2022/3618002.

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The nutritional characteristics and taste of some edible fungus powders were scientifically evaluated and compared. Five common edible fungus powders were used as test materials (Agrocybe chaxinggu edible fungus powder, Pleurotus citrinopileatus edible fungus powder, Flammulina velutipes edible fungus powder, Lentinus edodes edible fungus powder, and Hericium erinaceus edible fungus powder). The hydrolyzed amino acid and free amino acid content were measured by an automatic amino acid analyzer, and the ratios of hydrolyzed amino acid and free amino acid components and the taste characteristics of these eatables were systematically compared. The results showed that the total amount of hydrolyzed amino acids contained in the 5 edible fungus powders was between 2.583 and 14.656 g/100 g. The total amount of free amino acids contained in the 5 edible fungus powders was between 0.550 and 2.612 g/100 g. Comparative analysis of the mass fractions and composition of amino acids indicated that Pleurotus citrinopileatus edible fungus powder best met the ideal protein standard. The taste characteristics of protein were evaluated by calculating the taste active value (TAV) of taste-producing free amino acids. The most significant TAV values of the 5 edible fungus powders appeared in glutamic acid, and this amino acid is an umami amino acid. Principal component analysis (PCA) suggested that four principal components could reflect all the information on the free amino acids with a total cumulative variance contribution rate of 100%, and three principal components could reflect most of the information on the hydrolyzed amino acids with a total cumulative variance contribution rate of 99.143%, which could represent the main trends of free amino acids and hydrolyzed acids in edible fungus powder. The comprehensive evaluation model was established, and the comprehensive score indicated that Agrocybe chaxinggu edible fungus powder had the best comprehensive amino acid quality.
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Caroline, Clementia, und Alberta Rika Pratiwi. „BIOPRESERVATIF ALAMI DALAM PEMBUATAN EDIBLE FILM KARAGENAN Eucheuma cottonii DENGAN POLIETILEN GLIKOL SEBAGAI PLASTICIZER“. JURNAL AGROTEKNOLOGI 11, Nr. 02 (12.01.2018): 148. http://dx.doi.org/10.19184/j-agt.v11i02.6523.

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Flavored edible film can be made from carrageenan with addition of spices such as sugar, salt, garlic, pepper, and nutmeg. Flavored edible film is an instant spice product innovation to reduce plastic packaging waste. This study aims to determine the effect of adding spices to flavor, solubility, shelf life, antibacterial activity, and fungus growth on edible film. Sensory analysis was to determine the most preferred formulation. Solubility analysis used solution at 75°C and 100°C with oil and without oil. Shelf life analysis used the Accelerared Shelf-Life Testing method at 25°C, 35°C, and 40°C at 75% RH. Antibacterial activity used paper disc diffusion method with Bacillus cereus and Salmonella. Analysis of fungus growth was done with incubation for 24 hours. Flavored edible film consisting of 4 grams of sugar, 4 grams of salt, 1 grams of garlic, 0.2 grams of pepper and 0.2 grams of nutmeg has the highest score of taste and aroma attribute score of 2.20 ± 0.45. Flavored edible film had a significant difference solubility in oil treatment and no significant difference in temperature treatment. Flavored edible film had a shelf life 17 days. Flavored edible film could not inhibit bacterial activity. There was no fungal growth on flavored edible film. Keywords: flavored edile film, carrageenan, sensory, solubility, shelf life, antimicrobial activity, fungus growth
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Guan, Cheng Bo, Jing Yun Liu, Li Shuan Hu und Qin Zhang. „Composite Environment Monitoring System for Edible Fungus Cultivation Based on ZigBee Technology“. Advanced Materials Research 791-793 (September 2013): 975–79. http://dx.doi.org/10.4028/www.scientific.net/amr.791-793.975.

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The existing wired monitoring systems for edible fungus cultivation has some shortcomings such as complex wiring, unsatisfied function, low automatic level and so on. This paper developed a composite environment monitoring system for edible fungus cultivation based on wireless sensor network with ZigBee technology. Through a star wireless sensor network topology, this system acquired the temperature and humidity of cultivation environment, as well as the growing image of edible fungus. Meanwhile, according to the growing nature of edible fungus, a control strategy for cultivation environment was developed and integrated in the system. The proposed composite environment monitoring system provided a good solution for edible fungus cultivation industry.
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KAYA, Abdullah, Fevzi KILIÇEL, Hacer Sibel KARAPINAR und Yasin UZUN. „Mineral Contents of Some Wild Edible Mushrooms“. Journal of Fungus 8, Nr. 2 (31.10.2017): 178–83. http://dx.doi.org/10.15318/fungus.2017.49.

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Wang, Ying, Bu Tao, Bo Lin Ma und Qing Lin Xue. „The Development and Demonstration of Edible Fungus Circular Agriculture Mode and its Standardization Production Technology“. Advanced Materials Research 1010-1012 (August 2014): 2102–8. http://dx.doi.org/10.4028/www.scientific.net/amr.1010-1012.2102.

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The circular agriculture mode of forest (fast-growing acacia trees) leftover material→ edible fungus cultivation→ fungus chaff fertilizer → forestry has been built by the project members for the study of more than three years. The high efficiency standardization cultivation techniques of edible fungi has been introduced, demonstrated and promoted. Also, the recycling technology of fungus chaff has been researched and promoted. All of these technologies have reduced the environment pollution of waste fungus chaff and promoted the sustained and healthy development of the edible fungus industry.
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Zhang, Ling Yun, Hua Zhang, Peng Fei Zhang und Qiu Hong Yuan. „Study on the Intelligent Monitoring System for the Industrialized Producing Environment of Edible Fungus Based on the Internet of Things“. Applied Mechanics and Materials 427-429 (September 2013): 1028–31. http://dx.doi.org/10.4028/www.scientific.net/amm.427-429.1028.

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The edible fungus industry has relatively high output rate and high added value. In the production of edible fungus, the environmental factors have great impacts. This paper studies the intelligent monitoring system for producing environment of the factory-farmed edible fungus based on the internet of things and aiming at online real-time management. The monitoring system can realize real-time surveillance and visual operation during production by dynamically regulating the environmental factors needed for growing edible fungus and early warning of the environmental parameters fluctuation with traceable history records at any time. When parameters like temperature and humidity are beyond reasonable range, warning will be sent via text messages and equipments such as air conditioners and warming devices will be automatically adjusted for on and off so as to raise management level, increase the output, improve the quality and lower the risks.
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Li, Hongyan, Lianxin Liu, Jianguo Cui, Jiali Cui, Fang Wang und Feng Zhang. „High-efficiency adsorption and regeneration of methylene blue and aniline onto activated carbon from waste edible fungus residue and its possible mechanism“. RSC Advances 10, Nr. 24 (2020): 14262–73. http://dx.doi.org/10.1039/d0ra01245a.

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Edible fungus residue as an efficient and low-cost precursor was used to produce Edible Fungus residue Activated Carbon (EFAC) using the zinc chloride activation method at a 1 : 2 impregnation ratio and 600 °C activation for 3 hours.
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Zhong, Yuanyuan, Shuting Dong, Yuan Cui, Xiaobo Dong, Huaide Xu und Mei Li. „Recent Advances in Postharvest Irradiation Preservation Technology of Edible Fungi: A Review“. Foods 12, Nr. 1 (25.12.2022): 103. http://dx.doi.org/10.3390/foods12010103.

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Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people’s consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are susceptible to mechanical damage, microbial infection, and discoloration, which could affect the quality and shelf life of fresh edible fungi. Many techniques have been developed to extend the postharvest storage time of fresh edible fungi and irradiation technology has been proven to be one of the potential technologies. This review summarizes the internal and external factors affecting the postharvest quality deterioration of edible fungi, introduces the types of irradiation preservation technology and describes comprehensive advances in the effects of irradiation on shelf life, microbiology, organoleptic qualities, nutritional qualities (proteins, fats, sugars and vitamins) and enzymatic activities of edible fungi from different regions and of different species worldwide. This review uncovers that the postharvest quality decay of edible fungi is a complex process. The irradiation preservation of edible fungi is affected not only by the edible fungus itself and the storage environment but also by the radiation type, radiation dose and radiation source conditions. Future studies need to consider the combined application of irradiation and other novel technologies to further improve the preservation effect of edible fungi, in particular in the area of irradiation’s influence on the flavor of edible fungus.
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Murugesan, Priya. „Phytochemical Analysis and Antimicrobial Activity of Edible Lichen“. Journal of Drug Delivery and Therapeutics 10, Nr. 2-s (15.04.2020): 102–4. http://dx.doi.org/10.22270/jddt.v10i2-s.4016.

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Lichens are composite organisms consisting of a symbiotic association of a fungus (the mycobiont) with a photosynthetic partner (the phytobiont), usually either a green alga or cyanobacterium. The morphology, physiology and biochemistry of lichens are very different from those of the isolated fungus and alga in culture. Lichens occur in some of the most extreme environments on the Earth and may be useful to scientists in many commercial applications. Antibacterial, antifungal and phytochemical analysis of edible lichen, (Platismatia glauca) was studied in this work. Keywords: Edible Lichen, Platismatia glauca, secondary metabolites, antimicrobial
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Chen, Xiang Ning, Wen Bin Jin, Yin Ran Dong, Ling Chuan Meng und Qiang Wei. „Research Progress in Preservation of Postharvest Edible Fungi“. Advanced Materials Research 476-478 (Februar 2012): 614–19. http://dx.doi.org/10.4028/www.scientific.net/amr.476-478.614.

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Once edible fungi are picked, metabolism and inoculating microbes affect the quality of the products badly. This article expounds on mushroom freshness-keeping mechanism and on research progress regarding maturity, after-picking treatment technology, temperatures, and packaging materials that can influence edible fungi storage quality which can serve as a guide to edible fungus freshness-keeping technology research and production practices.
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Dissertationen zum Thema "Edible fungus"

1

Jackson, Lauren W., und Barry M. Pryor. „Degradation of aflatoxin B1 from naturally contaminated maize using the edible fungus Pleurotus ostreatus“. BIOMED CENTRAL LTD, 2017. http://hdl.handle.net/10150/625197.

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Aflatoxins are highly carcinogenic secondary metabolites that can contaminate approximately 25% of crops and that cause or exacerbate multiple adverse health conditions, especially in Sub-Saharan Africa and South and Southeast Asia. Regulation and decontamination of aflatoxins in high exposure areas is lacking. Biological detoxification methods are promising because they are assumed to be cheaper and more environmentally friendly compared to chemical alternatives. White-rot fungi produce non-specific enzymes that are known to degrade aflatoxin in in situ and ex situ experiments. The aims of this study were to (1) decontaminate aflatoxin-B-1-(AFB(1)) in naturally contaminated maize with the edible, white-rot fungus Pleurotus ostreatus (oyster mushroom) using a solid-state fermentation system that followed standard cultivation techniques, and to (2) and to assess the risk of mutagenicity in the resulting breakdown products and mushrooms. Vegetative growth and yield characteristics of P. ostreatus were not inhibited by the presence of-AFB(1).-AFB(1) was degraded by up to 94% by the Blue strain. No aflatoxin could be detected in P. ostreatus mushrooms produced from-AFB(1)-contaminated maize. Moreover, the mutagenicity of breakdown products from the maize substrate, and reversion of breakdown products to the parent compound, were minimal. These results suggest that P. ostreatus significantly degrades-AFB(1) in naturally contaminated maize under standard cultivation techniques to levels that are acceptable for some livestock fodder, and that using P. ostreatus to bioconvert crops into mushrooms can reduce-AFB(1)-related losses.
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Nair, Ramkumar B. „Integration of first and second generation bioethanol processes using edible filamentous fungus Neurospora intermedia“. Doctoral thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-12436.

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Establishing a commercial, lignocellulose-based, second-generation ethanol process has received several decades of attention by both researchers and industry. However, a fully economically viable process still remains a long-term goal. The main bottleneck to this achievement is the recalcitrance of lignocellulosic feedstocks, although there are several other factors, such as the huge investment required for second-generation ethanol facilities. An intelligent alternative solution discussed in this thesis is an integrated approach using firstgeneration ethanol plants for second-generation processes. Wheat is the major feedstock for first-generation ethanol in Europe; therefore, wheat-based lignocellulose waste, such as wheat straw, bran, and whole stillage fiber (a waste stream from first-generation wheat-based ethanol plants) was the primary focus of the integration model in this thesis. Since the major share of first-generation ethanol plant economics focuses on the animal feed DDGS (Distillers’ dried gains with solubles), the integration of lignocellulose should be designed in order to maintain DDGS quality. An ethanol-producing edible filamentous fungus, Neurospora intermedia, a potential protein source in DDGS, was considered for use as the fermenting microbe. The morphological and physiological aspects of this fungus were studied in the thesis, leading to the first report of fungal pellet development. An alternative approach of using dilute phosphoric acid to pretreat lignocellulose, as it does not negatively affect fungal growth or DDGS quality, was demonstrated in both the laboratory and on a 1m3 pilot scale. Furthermore, the process of hydrolysis of pretreated lignocelluloses and subsequent N. intermedia fermentation on lignocellulose hydrolysate was also optimized in the laboratory and scaled up to 1 m3 using an in-house pilot-scale airlift bioreactor. Fungal fermentation on acid-pretreated and enzyme-hydrolyzed wheat bran, straw and whole stillage fiber resulted in a final ethanol yield of 95%, 94% and 91% of the theoretical maximum based on the glucan content of the substrate, respectively. Integrating the first- and second-generation processes using thin stillage (a waste stream from first-generation wheat-based ethanol plants) enhanced the fungal growth on straw hydrolysate, avoiding the need for supplementing with extra nutrients. Based on the results obtained from this thesis work, a new model for integrated first- and second-generation ethanol using edible filamentous fungi processes that also adds value to animal feed (DDGS) was developed.
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Stott, Karen Gai. „Characteristics of Australian edible fungi in the genus Lepista and investigation into factors affecting cultivation“. Thesis, [Richmond, N.S.W.] : University of Western Sydney, Hawkesbury, 1998. http://handle.uws.edu.au:8081/1959.7/495.

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This thesis focuses on the edible fungus Lepista (Pied Bleu or Wood Blewit). Factors affecting its potential commercial cultivation were explored and a contribution to knowledge of the morphology and cultivation of Australian species of Lepista has been made. Australian collections of Lepista were made within a 200 km zone of Sydney. A study of the morphology and taxonomic species of these collections was undertaken. Intra- and inter-fertility crosses were completed with French L. nuda and L. sordida to determine genetic relationships and biological species. Suitable substrates for agar medium, spawn production and cultivation were explored. The response to temperature of French and Australian Lepista in vitro, and Australian Lepista under cultivation, using cold shock, was observed. The effect of modified atmosphere exchanges per hour, CO2 levels, and cold shock during the cultivation cycle and sporophore production were investigated. A genebank of Australian Lepista was established. Three species of Lepista were found in Australia : L. nuda, L. sordida and L. saeva. Two other groups of Lepista were identified. The use of A. bisporus compost appeared to be optimal for experimental and commercial applications. Australian isolates of Lepista tolerate higher temperatures than French isolates, and grew at double the rate of the French at all temperatures except 5 degrees centigrade. The length of the spawn run was reduced from 43-58 days to 12-16 days with introduced CO2 of 9,000-11,000 ppm, but an erratic cyclic pattern of net CO2 production occurred which could only be stabilised by increasing ventilation. This initial cyclic pattern appeared to inhibit subsequent sporophore formation.
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Carvalho, Cristiane Suely Melo de. „Viabilidade do uso de resíduos agrícolas no cultivo do cogumelo medicinal Ganoderma lucidum (Curt.: Fr.) P. Karst“. Universidade Federal do Amazonas, 2014. http://tede.ufam.edu.br/handle/tede/4318.

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Ganoderma lucidum it is a fungus that arouses considerable interest worldwide because on their numerous properties, it is reported mainly for their medicinal power, and it may be used in the prevention and treatment of various diseases including cancer and AIDS. It is a mushroom that has the ability to thrive in a multitude of lignocellulosic wastes, since they produce lignocellulolytic enzymes, specialized to degrade this type of raw material. The G. lucidum species has several distinct lineages, and also nutritional requirements that vary in relation to the collection site and the type of substrate. Therefore, it is necessary to know the substrates, and the situation of the most suitable growing to the different strains of G. lucidum. The aim of this study was to evaluate the production of two strains of Ganoderma lucidum on agricultural waste as well as to perform chemical analyzes of basidiomata obtained in cultivation. The experiment was conducted at the premises of the module Mushrooms FCA / UNESP-Botucatu, SP, in which two strains were used: GLM-09/01 GLM and 10/02 both grown in waste, oat straw, bean straw, straw brachiaria grass Tifton straw and sawdust in two situations: with (20%) and without supplementation (0%) of wheat bran. All the waste came from dumps of agricultural activity resulting from Botucatu-SP. Both treatments were performed in 10 replications, totaling 200 packages. The cultivation of mushrooms totaled 95 days, later we assessed the biological efficiency of the treatments and it was performed and their chemical analysis of initial and residual substrates and basidiomata obtained. EB values (%) ranging from 0.0% to 6.7%. In the chemical analysis of the mushrooms, in the parameters, total protein, ether extract, crude fiber and ash, the results ranged from 8.7% to 13.7%, from 2.0% to 6.7%, 0.83% 1.79% to 38.8% and 54.5% respectively. Thus, it is concluded that from the substrates analyzed, those with the highest income were the base of straw brachiaria 20% in both strains tested (GLM 10/02 and GLM 09/01 and bean straw to 20% GLM on 10/02 line. The mushrooms showed high levels of ether extract, ash and fiber and low protein content.
Ganoderma lucidum trata-se de um fungo que desperta bastante interesse mundial devido suas inúmeras propriedades medicinais, são relatados principalmente pelo seu poder medicinal, podendo ser utilizados na prevenção e tratamento de diversas doenças incluindo o câncer e AIDS. É um cogumelo que apresenta a capacidade de desenvolver-se em diversos resíduos lignocelulósicos, pelo fato de produzirem enzimas lignocelulolíticas, especializadas em degradar esse tipo de matéria-prima. A espécie G. lucidum, apresenta diversas linhagens distintas, cujas exigências nutricionais que variam em relação ao local de coleta e ao tipo de substrato. Assim, torna-se necessário conhecer os substratos e a situação de cultivo mais adequados as diferentes linhagens de G. lucidum. O objetivo deste estudo foi avaliar a produção de duas linhagens de Ganoderma lucidum em resíduos agrícolas, bem como realizar a caracterização físico-química dos basidiomas obtidos no cultivo. O experimento foi conduzido nas instalações do Módulo de Cogumelos da FCA/UNESP-Botucatu, SP. As linhagens utilizadas foram GLM-09/01 e GLM 10/02. Os resíduos utilizados na cultura foram palha de aveia, palha de feijão, palha de capim braquiária, palha de capim tifton e serragem de eucalipto, todos em duas situações: com (20%) e sem suplementação (0%) de farelo de trigo. Todos os resíduos foram provenientes de despejos da atividade agrícola decorrente do município de Botucatu-SP. Os tratamentos foram realizados em 10 repetições, totalizando 200 pacotes. O cultivo totalizou 95 dias. Avaliou-se a eficiência biológica dos tratamentos e realizou-se a caracterização físico-química dos substratos inicial e residual e também dos basidiomas obtidos. Os valores de EB (%) variaram de 0,0% a 6,7%. Nas analises da composição centesimal dos cogumelos, os parâmetros, proteína bruta, extrato etéreo, cinzas e fibra bruta, os resultados variaram de 8,7% a 13,7%, de 2,0% a 6,7%, de 0,83% a 1,79% e de 38,8% a 54,5% respectivamente. Dos substratos analisados, os que apresentaram maior rendimento foram os formulados à base de palha de braquiária (20%) em ambas as linhagens testadas (GLM-09/01 e GLM 10/02) e palha de feijão (20%) na linhagem GLM 10/02. Os cogumelos apresentaram teores elevados de lipídios, fibras e cinzas e baixo teor de proteínas.
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Stott, Karen Gai, of Western Sydney Hawkesbury University, Faculty of Science and Technology und of Science Food and Horticulture School. „Characteristics of Australian edible fungi in the genus Lepista and investigation into factors affecting cultivation“. THESIS_FST_SFH_Stott_K.xml, 1998. http://handle.uws.edu.au:8081/1959.7/495.

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This thesis focuses on the edible fungus Lepista (Pied Bleu or Wood Blewit). Factors affecting its potential commercial cultivation were explored and a contribution to knowledge of the morphology and cultivation of Australian species of Lepista has been made. Australian collections of Lepista were made within a 200 km zone of Sydney. A study of the morphology and taxonomic species of these collections was undertaken. Intra- and inter-fertility crosses were completed with French L. nuda and L. sordida to determine genetic relationships and biological species. Suitable substrates for agar medium, spawn production and cultivation were explored. The response to temperature of French and Australian Lepista in vitro, and Australian Lepista under cultivation, using cold shock, was observed. The effect of modified atmosphere exchanges per hour, CO2 levels, and cold shock during the cultivation cycle and sporophore production were investigated. A genebank of Australian Lepista was established. Three species of Lepista were found in Australia : L. nuda, L. sordida and L. saeva. Two other groups of Lepista were identified. The use of A. bisporus compost appeared to be optimal for experimental and commercial applications. Australian isolates of Lepista tolerate higher temperatures than French isolates, and grew at double the rate of the French at all temperatures except 5 degrees centigrade. The length of the spawn run was reduced from 43-58 days to 12-16 days with introduced CO2 of 9,000-11,000 ppm, but an erratic cyclic pattern of net CO2 production occurred which could only be stabilised by increasing ventilation. This initial cyclic pattern appeared to inhibit subsequent sporophore formation.
Doctor of Philosophy (PhD)
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Adeleke, Rasheed Adegbola. „Isolation, propagation and rapid molecular detection of the Kalahari truffle, a mycorrhizal fungus occurring in South Africa“. Thesis, Rhodes University, 2007. http://hdl.handle.net/10962/d1002951.

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Terfezia pfeilii is an edible mycorrhizal fungus that thrives in the Kalahari Desert of southern Africa. It is best known by desert dwellers for its flavour and as a source of nutrition. Although the genus Terfezia is generally regarded as being an ectomycorrhizal mycobiont, the exact mycorrhizal type formed by T. pfeilli and its' associated host plants remains uncertain. Discovery of the host plants for T. pfeilii would first be required in order to further investigate the life cycle and cultivation of this truffle. This study focussed on the isolation of mycelia from the ascocarp, optimising the growth conditions of the mycelial cultures, rapid molecular identification of T. pfeilii, investigation of potential helper bacteria and mycorrhizal synthesis experiments. T. pfeilii ascocarps were harvested from the Spitskop Nature Reserve in Upington, South Africa. Ascocarps were successfully identified using both morphological and molecular methods. Despite the delayed growth mostly caused by contaminating microorganisms, the isolation of T. pfeilii mycelia culture was successful. Molecular techniques were used to confirm the identity of the pure culture. Further studies were conducted on ways to improve the growth conditions of the mycelial culture on Fontana medium. An optimum temperature of 32°C, the addition of Bovine Serum Albumin as a nitrogen source and a pH of 7.5 significantly improved the growth of T. pfeilii in vitro. A rapid PeR-based molecular method was developed to speed up the identification of T. pfeilii. Specific primers that can exclusively amplify the ITS region of T. pfeilii were designed and used to identify both the ascocarps and the mycelial culture. The specificity of these primers was confirmed by their inability to amplify DNA from the isolates of contamining fungi obtained during the isolation process. Molecular comparison was made to confirm the reclassification of South African samples of T. pfeilii as Kalaharituber pfeilii as proposed by Ferdman et al.,(2005). However, in this study, the name T. pfeilii has been retained. A total of 17 bacterial isolates were obtained from the fruiting bodies of T. pfeaii and these were tested for stimulation of mycelial growth in vitro, indole production and phosphate solubilising capabilities. Bacterial isolates that showed potential to be Mycorrhization Helper Bacteria (MHB) were identified as Paenibacillus sp., Bacillus sp. and Rhizobium tropici. Selected plant seedlings were inoculated with T. pfeilii cultures or ascocarp slurry in order to re-establish the mycorrhizal association. After 8 months, light microscopy observations revealed an endomycorrhizal type association between Cynodon dactylon and T. pfeilii. This was confirmed with molecular analysis using specific T. pfeilii ITS primers. After 15 months, molecular methods confirmed Acacia erioloba as another host plant. These results have provided essential information paving the way for further investigation into the life cycle and biology of the Kalahari truffle.
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Yara, Ricardo. „Localização in situ e caracterização molecular da bactéria endossimbionte de Pleurotus ostreatus“. Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/11/11137/tde-21082006-150238/.

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O fungo Pleurotus ostreatus pertence ao grupo de basidiomicetos que degradam madeira. Este cogumelo cultivado em todo mundo apresenta grande rusticidade e produtividade, e pode ainda ser usado em processos de biorremediação e biopolpação. Devido a seu potencial biotecnológico, torna-se interessante a compreensão da interação deste com outros microrganismos. Neste sentido, recentemente foi observada a presença de bactérias associadas a P. ostreatus em culturas in vitro, que apresentavam grande pleomorfismo. A partir desta observação foram elaborados ensaios que visaram a confirmação da presença de bactérias. Para tanto, foi utilizada a estratégia do “Ciclo Completo de Análise do rRNA” (full-cycle rRNA analysis) empregada em microrganismos não cultiváveis ou de crescimento fastidioso, além do emprego de técnicas de microbiologia básica, e de estudos de ultraestrutura. Os estudos de microbiologia básica indicaram que se tratava de um microrganismo fastidioso e que se desenvolvia melhor na presença do fungo em sistema de co-cultivo em meios contendo Tween 80 ou Tween 20. Por sua vez, a análise de ultraestrutura demonstrou a presença de estruturas pleomórficas, tanto internamente como externamente à hifa. Em relação ao “Ciclo completo de Análise do rRNA” este se iniciou pela amplificação e seqüenciamento de parte do rDNA bacteriano, que revelou a proximidade desta bactéria com o Complexo Burkholderia cepacia (CBC). A partir desta seqüência, foi realizado um estudo de bioinformática que indicou sondas específicas para este grupo de bactérias. Completando o Ciclo completo de Análise do rRNA, foram realizados ensaios de hibridização in situ fluorescente (FISH) para a confirmar a relação entre as estruturas bacterianas e a seqüência obtida. Este método comprovou a presença das bactérias no interior das hifas de P. ostreatus. Este trabalho constitui o primeiro relato de bactérias pleomórficas pertencente ao complexo B. cepacia associados a P. ostreatus.
The fungus Pleurotus ostreatus, which belongs to white rot basidiomycete group, is a widely cultivated mushroom; this species has high productivity and rusticity, besides its use in biobleaching and bioremediation processes. This biotechnological potential justifies microbial interaction studies between this fungi and others microorganisms. In P. ostreatus mycelia, it has been observed pleomorphic bacteria growing on agar media. This research describes several assays to confirm bacterial presence in this sample. Therefore, the full-cycle rRNA analysis (described for unculturable or fastidious microorganism), ultrastructure and basic microbiology approaches were employed. Basic microbiology approaches indicated slow growing bacteria, which grown faster near to fungi colonies in solid media amended with Tween 80 or Tween 20 (co-culture system). Ultrastructure studies confirm the presence of intracellular and extracellular pleomorphic bacteria. The full-cycle rRNA analysis started with 16S rDNA amplification and sequencing. This approach demonstrated a relation between these bacteria with Burkholderia cepacia complex. By bioinformatics analysis was determinate which DNA probes can be use to identified this bacterial group. The last step for full-cycle rRNA analysis was applying fluorescent in situ hybridization (FISH). This technique confirmed the relationship between 16S rDNA bacterial sequence and bacterial forms. This is the first time that a pleomorphic bacteria from B. cepacia complex is found associated with P. ostreatus.
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Stott, Karen Gai. „Characteristics of Australian edible fungi in the genus Lepista and investigation into factors affecting cultivation /“. [Richmond, N.S.W.] : University of Western Sydney, Hawkesbury, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030512.092250/index.html.

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Thesis (Ph.D.) -- University of Western Sydney, Hawkesbury, 1998.
Thesis submitted for the degree of Doctor of Philosophy. Photocopies of articles by Karen Stott ... [et al.] in back. Includes bibliographical references (leaves 137-148).
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Alontaga, Barbara Mae, und Anna Axebrink. „Edible Fungal Production using Acetic Acid as Carbon and Energy Source“. Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-23396.

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Volatile fatty acids (VFAs) have become attractive and gained high research interest due to its significance for the chemical industry and economical advantage. These acids can be produced by utilizing organic waste such as food waste as substrate through anaerobic digestion. Anaerobic digestion is an environmental process that occurs naturally and produces biogas as the main product. VFAs are intermediate products formed during anaerobic digestion where acetic acid, a type of VFA, is the primary product. The main objective of this study was to utilize acetic acid as carbon and energy source for production of edible fungi, Rhizopus ologisporus, Mucor indicus and Volvariella volvacea. The first step was to evaluate if acetic acid could be used as carbon and energy source for edible fungi production. The results showed, that acetic acid is suitable as carbon and energy source for fungal biomass production. The second step was to optimize growth in liquid media. The cultivations were carried out by using five different conditions, where the liquid media contained different combinations of acetic acid, yeast extract and minerals as well as comparing orbital and linear oscillations. Fungal cultivation was possible regardless of the medium composition and type of water shaking baths. However, a linear water shaking bath with a combination of acetic acid yeast extract and/or minerals seems to be the best. Finally, as step three, acetic acid concentrations, 0.2 g/l and 2.0 g/l were used under similar conditions as in step two to see whether a higher concentration of acetic acid would be beneficial. Although the cultivation containing 2.0 g/l gave a higher value of dry weight, the value of yield is questionable. Further studies are needed to confirm if a higher concentration is beneficial or if it might act as an inhibitor for fungal cultivation.
Flyktiga fettsyror (VFAs) har ekonomiska fördelar och kan användas inom kemiska industrier i olika sammanhang, detta har lett till ett stort forskningsintresse för att kunna nyttja VFAs. Organiskt avfall, såsom matavfall, kan användas som substrat för att producera fettsyror genom anaerob rötning. Anaerob rötning är en miljövänlig process och VFAs bildas som intermediära produkter under den anaeroba nedbrytningen där annars bildas biogas som slutprodukt. Syftet med denna studie var att använda ättiksyra, (den vanligaste typen av VFAs), som kol- och energikälla vid odling av tre olika ätbara svampar, som Rhizopus oligosporus, Mucor indicus, och Volvariella volvacea. Först odlades dessa ätbara svampar i odlingsmedium innehållande ättiksyra. Resultatet visade att ättiksyra kan användas som kol- och energikälla vid produktion av svampbiomassa. Målet i de nästkommande stegen var att optimera tillväxtförhållande för svampodlingen. Fem olika odlingsmedier som innehöll olika kombinationer av ättiksyra, jästextrakt och mineraler användes. Det undersöktes dessutom hur två olika skakmetoder, orbitalt, eller linjärt, skakbad påverkar odlingen. Svamptillväxt var möjligt vid alla olika förhållanden oavsett sammansättningen av medium och typ av skakbad, däremot verkar odlingsmedium som innehåller ättiksyra, jästextrakt och/eller mineraler i kombination med linjär skakning vara de bästa förutsättningar för tillväxt av biomassa. I det sista steget kultiverades svamp med olika koncentrationer av ättiksyra, 0,2 g/l och 2,0 g/l, under liknande optimerade förhållanden som ovan, för att undersöka om en högre koncentration av ättiksyra skulle vara fördelaktig. Det producerades mer svampbiomassa (som torrvikt) vid koncentration av 2,0 g/l ättiksyra jämfört med när 0,2 g/l ättiksyra användes, dock var det svårt att säkerställa utbytet. Det behövs därför ytterligare fortsatta studier för att kunna bevisa om en högre koncentration av ättiksyra är fördelaktig för odlingen, eller om en högre koncentration skulle verka inhiberande för tillväxten.
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Roberts, G. C. „Lignin biodegradation and aromatic metabolism by the edible mushroom, Agaricus bisporus“. Thesis, University of Kent, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.354000.

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Bücher zum Thema "Edible fungus"

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Delupis, Gianluigi Dojmi Di. Contaminazione di funghi commestibili con mercurio, cadmio, e piombo. Roma: Istituto superiore di sanità, 1996.

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Talice-Lacombe, Ninon. Hongos de Uruguay: Comestibles y venenosos. Montevideo, Uruguay: Nordan Comunidad, 2005.

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Valencia, Nelson Rodríguez. Cultivo de hongos comestibles del género Pleurotus sobre residuos agrícolas de la zona cafetera. Chinchiná, Caldas, Colombia: Cenicafé, 2005.

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Dowding, Paul. Forest fungi in Ireland. Dublin: COFORD, 2008.

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Louis, Smith, und COFORD, Hrsg. Forest fungi in Ireland. Dublin: COFORD, 2008.

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International Congress on the Science and Cultivation of Edible Fungi (13th 1991 Dublin, Ireland). Science and cultivation of edible fungi: Proceedings of the 13th International Congress on the Science and Cultivation of Edible Fungi, Dublin, 1-16 September, 1991. Rotterdam: Balkema, 1991.

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International, Congress on the Science and Cultivation of Edible Fungi (14th 1995 Oxford Eng ). Science and cultivation of edible fungi: Proceedings of the 14th international congress on the science and cultivation of edible fungi, Oxford, 17-22 September. Rotterdam: A.A. Balkema, 1995.

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Sekido, Isamu. Fruits, roots, and fungi: Plants we eat. Minneapolis: Lerner Publcations Co., 1993.

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International Congress on the Science and Cultivation of Edible Fungi (13th 1991 Dublin, Ireland). Science and cultivation of edible fungi: Proceedings of the 13th International Congress on the Science and Cultivation of Edible Fungi, Dublin, 1-6 September 1991. Rotterdam, Netherlands: A.A. Balkema, 1991.

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International Congress on the Science and Cultivation of Edible Fungi (15th 2000 Maastricht, Netherlands). Science and cultivation of edible fungi: Proceedings of the 15th International Congress on the Science and Cultivation of Edible Fungi, Maastricht/Netherlands/15-19 May 2000. Rotterdam: A.A. Balkema, 2000.

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Buchteile zum Thema "Edible fungus"

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Yang, Xiaodong, Chunyu Mao, Zhuojuan Yang und Hao Liu. „Sealing Detection Technology of Cotton Ball of Edible Fungus Bag“. In Advances in Intelligent Systems and Computing, 517–24. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-33-4572-0_75.

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Khaund, Polashree, und S. R. Joshi. „The Gomphus Paradox of Meghalaya: Wild Edible Fungus or a Poisonous Mushroom?“ In Microbial Diversity and Biotechnology in Food Security, 171–76. New Delhi: Springer India, 2014. http://dx.doi.org/10.1007/978-81-322-1801-2_13.

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Díaz-Godínez, Gerardo, und Maura Téllez-Téllez. „Mushrooms as Edible Foods“. In Fungal Biology, 143–64. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-64406-2_9.

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Kaliyaperumal, Malarvizhi, Kezhocuyi Kezo und Sugantha Gunaseelan. „A Global Overview of Edible Mushrooms“. In Fungal Biology, 15–56. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-02622-6_2.

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Palfner, Götz, Viviana Salazar Vidal, Elizabeth Melgarejo Estrada, Bernardo E. Lechner, Juana Palma Martínez, Ignacio Montenegro Bralic und Angélica Casanova Katny. „Edible Ectomycorrhizal Mushrooms in South America“. In Fungal Biology, 321–37. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-12994-0_16.

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Kapahi, Meena. „Recent Advances in Cultivation of Edible Mushrooms“. In Fungal Biology, 275–86. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-02622-6_13.

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Glamočlija, Jasmina, Marina Kostić und Marina Soković. „Antimicrobial and Hepatoprotective Activities of Edible Mushrooms“. In Fungal Biology, 81–113. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-02622-6_4.

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Preston, Gail M., Jaime Carrasco, Francisco J. Gea und María J. Navarro. „Biological Control of Microbial Pathogens in Edible Mushrooms“. In Fungal Biology, 305–17. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-02622-6_15.

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Sułkowska-Ziaja, Katarzyna, Katarzyna Kała, Jan Lazur und Bożena Muszyńska. „Chemical and Bioactive Profiling of Wild Edible Mushrooms“. In Fungal Biology, 129–57. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-02622-6_6.

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Jagadish, Bijavara Ramakrishnappa, Kandikere Ramaiah Sridhar, Hosamane Ramesh Dattaraj, Nagabhushana Chandramohana und Shivannegowda Mahadevakumar. „Nutraceutical Potential of Wild Edible Mushroom Hygrocybe alwisii“. In Fungal Biology, 597–615. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-85603-8_17.

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Konferenzberichte zum Thema "Edible fungus"

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Shao, Meili, Hongyang Sun, Ziyi Zhao, Hongyu Zhao und Liang Li. „Degradation of AFB1 by edible fungus“. In Proceedings of the 3rd Annual Congress on Advanced Engineering and Technology (CAET 2016). P.O. Box 11320, 2301 EH Leiden, The Netherlands, e-mail: Pub.NL@taylorandfrancis.com, www.crcpress.com – www.taylorandfrancis.com: CRC Press/Balkema, 2016. http://dx.doi.org/10.1201/9781315387222-30.

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Zhang, Chao. „Establishment of Edible Fungus Poverty Alleviation Wisdom Platform“. In BIC 2022: 2022 2nd International Conference on Bioinformatics and Intelligent Computing. New York, NY, USA: ACM, 2022. http://dx.doi.org/10.1145/3523286.3524507.

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Wang, Xiaoling, Shuang Han, Ning Cao und Wenbin Yuan. „Remote Monitor System Design of Edible Fungus Greenhouse Basing on ZigBee“. In 2017 IEEE International Conference on Computational Science and Engineering (CSE) and IEEE International Conference on Embedded and Ubiquitous Computing (EUC). IEEE, 2017. http://dx.doi.org/10.1109/cse-euc.2017.247.

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„Analysis of characteristics and quality of hot air drying edible fungus“. In 2016 ASABE International Meeting. American Society of Agricultural and Biological Engineers, 2016. http://dx.doi.org/10.13031/aim.20162460069.

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Ruiqing, Zhang, Ma Yuejin und Wang Bingshu. „Remote monitoring system of edible fungus liquid fermentation based on data encryption“. In 2015 54th Annual Conference of the Society of Instrument and Control Engineers of Japan (SICE). IEEE, 2015. http://dx.doi.org/10.1109/sice.2015.7285556.

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Hiroko Isoda, Keo Intabon, Norio Sugiura und Takaaki Maekawa. „Development of Functional Foodstaffs Operated by a Liquid Bioreactor of an Edible Fungus“. In 2001 Sacramento, CA July 29-August 1,2001. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2001. http://dx.doi.org/10.13031/2013.3674.

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Khot, Mahesh Balwant. „Life cycle assessment (LCA) of microbial oil-derived fuels and other non-fuel products“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/imol9786.

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Much literature is available on fungal lipids and their capability as a renewable oil platform for alternate fuels, chemicals, and food products. Microbial oils will not displace all edible oils soon, given techno-economical hurdles in commercialization. However, continued research & development can flatten the curve of deforestation and land-use impacts associated with cultivating these crops. To better understand how oleaginous yeasts and fungi could alleviate the challenges related to the energy-environment-food nexus, it becomes critical to investigate their potential environmental impacts quantitively compared to other feedstocks. Life cycle analysis or assessment (LCA) is a standard tool used for this purpose. LCA studies are not being conducted on a broader scale for fungus-derived oils than their phototrophic algal counterparts. The different stages in the life cycle of fungal lipid production that can be analyzed for environmental implications include cultivation and fermentation, oil extraction; further downstream processing; and end-use. The LCA method for fungal lipid-derived biofuel production systems should cover the main sustainability concerns of biofuel production systems: energy efficiency, climate change, and land occupation. With the scope of microbial oil applications expanding beyond non-fuel encompassing food, supplements, and medicines, their subsequent environmental implications need to be investigated. Further work is required in this area. There are significant knowledge gaps in life cycle inventory and impact assessment information for non-fuel applications.
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Keo INTABON, Takaaki MAEKAWA und Norio SUGIURA. „A Scale Up and Operation Problems for a Liquid Bioreactor of an Edible Fungus (Mushroom Agaricus blazei Murill.)“. In 2001 Sacramento, CA July 29-August 1,2001. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2001. http://dx.doi.org/10.13031/2013.4057.

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Ni, Yan, und Zhen Qin. „A positive study on farmers' cultivating willingness of edible fungus and the influencing factors: A survey to 213 farmers in Hubei province“. In 2012 International Conference on Management Science and Engineering (ICMSE). IEEE, 2012. http://dx.doi.org/10.1109/icmse.2012.6414265.

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Yin, Yueyue, und BaoHeng Wang. „Edible fungi quality and safety traceability management system“. In 2022 Global Conference on Robotics, Artificial Intelligence and Information Technology (GCRAIT). IEEE, 2022. http://dx.doi.org/10.1109/gcrait55928.2022.00177.

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Berichte der Organisationen zum Thema "Edible fungus"

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Poverenov, Elena, Tara McHugh und Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, Januar 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784
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Schwartz, Bertha, Vaclav Vetvicka, Ofer Danai und Yitzhak Hadar. Increasing the value of mushrooms as functional foods: induction of alpha and beta glucan content via novel cultivation methods. United States Department of Agriculture, Januar 2015. http://dx.doi.org/10.32747/2015.7600033.bard.

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During the granting period, we performed the following projects: Firstly, we differentially measured glucan content in several pleurotus mushroom strains. Mushroom polysaccharides are edible polymers that have numerous reported biological functions; the most common effects are attributed to β-glucans. In recent years, it became apparent that the less abundant α-glucans also possess potent effects in various health conditions. In our first study, we explored several Pleurotus species for their total, β and α-glucan content. Pleurotuseryngii was found to have the highest total glucan concentrations and the highest α-glucans proportion. We also found that the stalks (stipe) of the fruit body contained higher glucan content then the caps (pileus). Since mushrooms respond markedly to changes in environmental and growth conditions, we developed cultivation methods aiming to increase the levels of α and β-glucans. Using olive mill solid waste (OMSW) from three-phase olive mills in the cultivation substrate. We were able to enrich the levels mainly of α-glucans. Maximal total glucan concentrations were enhanced up to twice when the growth substrate contained 80% of OMSW compared to no OMSW. Taking together this study demonstrate that Pleurotuseryngii can serve as a potential rich source of glucans for nutritional and medicinal applications and that glucan content in mushroom fruiting bodies can be further enriched by applying OMSW into the cultivation substrate. We then compared the immune-modulating activity of glucans extracted from P. ostreatus and P. eryngii on phagocytosis of peripheral blood neutrophils, and superoxide release from HL-60 cells. The results suggest that the anti-inflammatory properties of these glucans are partially mediated through modulation of neutrophileffector functions (P. eryngiiwas more effective). Additionally, both glucans dose-dependently competed for the anti-Dectin-1 and anti-CR3 antibody binding. We then tested the putative anti-inflammatory effects of the extracted glucans in inflammatory bowel disease (IBD) using the dextran sulfate sodium (DSS)–induced model in mice. The clinical symptoms of IBD were efficiently relieved by the treatment with two different doses of the glucan from both fungi. Glucan fractions, from either P. ostreatus or P. eryngii, markedly prevented TNF-α mediated inflammation in the DSS–induced inflamed intestine. These results suggest that there are variations in glucan preparations from different fungi in their anti-inflammatory ability. In our next study, we tested the effect of glucans on lipopolysaccharide (LPS)-induced production of TNF-α. We demonstrated that glucan extracts are more effective than mill mushroom preparations. Additionally, the effectiveness of stalk-derived glucans were slightly more pronounced than of caps. Cap and stalk glucans from mill or isolated glucan competed dose-dependently with anti-Dectin-and anti-CR-3 antibodies, indicating that they contain β-glucans recognized by these receptors. Using the dextran sulfate sodium (DSS)-inflammatory bowel disease mice model, intestinal inflammatory response to the mill preparations was measured and compared to extracted glucan fractions from caps and stalks. We found that mill and glucan extracts were very effective in downregulatingIFN-γ and MIP-2 levels and that stalk-derived preparations were more effective than from caps. The tested glucans were equally effective in regulating the number of CD14/CD16 monocytes and upregulating the levels of fecal-released IgA to almost normal levels. In conclusion, the most effective glucans in ameliorating some IBD-inflammatory associated symptoms induced by DSS treatment in mice were glucan extracts prepared from the stalk of P. eryngii. These spatial distinctions may be helpful in selecting more effective specific anti-inflammatory mushrooms-derived glucans. We additionally tested the effect of glucans on lipopolysaccharide-induced production of TNF-α, which demonstrated stalk-derived glucans were more effective than of caps-derived glucans. Isolated glucans competed with anti-Dectin-1 and anti-CR3 antibodies, indicating that they contain β-glucans recognized by these receptors. In conclusion, the most effective glucans in ameliorating IBD-associated symptoms induced by DSS treatment in mice were glucan extracts prepared from the stalk of P. eryngii grown at higher concentrations of OMSW. We conclude that these stress-induced growing conditions may be helpful in selecting more effective glucans derived from edible mushrooms. Based on the findings that we could enhance glucan content in Pleurotuseryngii following cultivation of the mushrooms on a substrate containing different concentrations of olive mill solid waste (OMSW) and that these changes are directly related to the content of OMSW in the growing substrate we tested the extracted glucans in several models. Using dextran sulfate sodium (DSS)–inflammatory bowel disease (IBD) mice model, we measured the colonic inflammatory response to the different glucan preparations. We found that the histology damaging score (HDS) resulting from DSS treatment reach a value of 11.8 ± 2.3 were efficiently downregulated by treatment with the fungal extracted glucans, glucans extracted from stalks cultivated at 20% OMSWdownregulated to a HDS value of 6.4 ± 0.5 and at 80% OMSW showed the strongest effects (5.5 ± 0.6). Similar downregulatory effects were obtained for expression of various intestinal cytokines. All tested glucans were equally effective in regulating the number of CD14/CD16 monocytes from 18.2 ± 2.7 % for DSS to 6.4 ± 2.0 for DSS +glucans extracted from stalks cultivated at 50% OMSW. We finally tested glucans extracted from Pleurotuseryngii grown on a substrate containing increasing concentrations of olive mill solid waste (OMSW) contain greater glucan concentrations as a function of OMSW content. Treatment of rat Intestinal epithelial cells (IEC-6) transiently transfected with Nf-κB fused to luciferase demonstrated that glucans extracted from P. eryngii stalks grown on 80% OMSWdownregulatedTNF-α activation. Glucans from mushrooms grown on 80% OMSW exerted the most significant reducing activity of nitric oxide production in lipopolysaccharide (LPS) treated J774A.1 murine macrophages. The isolated glucans were tested in vivo using the Dextran Sodium Sulfate (DSS) induced colitis in C57Bl/6 mice and found to reduce the histology damaging score resulting from DSS treatment. Expression of various intestinal cytokines were efficiently downregulated by treatment with the fungal extracted glucans. We conclude that the stress-induced growing conditions exerted by OMSW induces production of more effective anti-inflammatory glucans in P. eryngii stalks.
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