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Thematische Bibliographien / Edible fungus / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Edible fungus“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 20. Februar 2023

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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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5

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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6

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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8

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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Li, Fenni, Junbiao Zhang, Fangjie Yao und Tingdong Fu. „China-Africa Cooperation in Edible Fungus Industry Technology“. Chinese Journal of Engineering Science 21, Nr. 4 (2019): 105. http://dx.doi.org/10.15302/j-sscae-2019.04.009.

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12

Chobot, Vladimir, Lubomír Opletal, Luděk Jáhodář, Asmita V. Patel, Christopher G. Dacke und Gerald Blunden. „Ergosta-4,6,8,22-tetraen-3-one from the edible fungus, Pleurotus ostreatus (oyster fungus)“. Phytochemistry 45, Nr. 8 (August 1997): 1669–71. http://dx.doi.org/10.1016/s0031-9422(97)00249-5.

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Journal, Baghdad Science. „Evaluate the Effectiveness of Agaricus bisporus (Spawn) on Control Damping – off Caused by Pythium aphanidermatum on Cucumber“. Baghdad Science Journal 13, Nr. 3 (04.09.2016): 413–18. http://dx.doi.org/10.21123/bsj.13.3.413-418.

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This study was conducted to test the effectiveness of Agaricus bisporus inoculums (spawn) in the ratio of (0.25, 0.5 and 1%) v/v to control Pythium aphanidermatum fungus the causal agent of damping- off disease of cucumber plant. results showed the ability of A. bisporus fungus to protect the seedlings from incidence by P. aphanidermatum . all treatments of edible fungus inoculums were significantly different from pathogen treatment after 15 day of planting and there was no significant difference found from control treatment (without pathogen) . the successful of A. bisporus was continued to protect the seedlings after 30 and 45 day after planting. The numbers of seedlings were (8, 7.25 & 7.25) respectively compared to 5.5 seedlings in control treatment (with pathogen) on the 45th. Disease severity was reached (4.5) and the disease index was (90%) in pathogen treatment that significantly different from all other treatments. At the same time the treatments of the tested ratio (0.25, 0.5, 1) % were able to reduce the ratio of disease severity and disease index by 22% compared to control treatment (with pathogen). The results showed that all treatments of edible fungus inoculums that used to control P. aphanidermatum were achieved significant increase in growth index represented by plants height which reached to (30, 31, 30.3) cm respectively, compared to control treatment (with pathogen) ( 22.3)cm. The results reflected on plants wet weight (16.92, 18.85, 16.92)g were significant increase from control treatment (with pathogen) ( 12.61)g. As well as the significant increase in plants dry weight of edible fungus inoculums were reached (1.75, 2.04, 2.16) g compared to control treatment (with pathogen) (1.2)g.

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Aini, Sitti Nurul, Kusmiadi R und Napsiah Mey. „PENGGUNAAN JENIS DAN KONSENTRASI PATI SEBAGAI BAHAN DASAR EDIBLE COATING UNTUK MEMPERTAHANKAN KESEGARAN BUAH JAMBU CINCALO (Syzygium samarangense [Blume] Merr. & L.M. Perry) SELAMA PENYIMPANAN“. JURNAL BIOINDUSTRI 1, Nr. 2 (28.06.2019): 186–202. http://dx.doi.org/10.31326/jbio.v1i2.346.

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Cincalo wax apple is perrisible which is easily damaged due to fungus activity, thus shortening the shelf life of the fruit. The addition of starch and ginger extract is expected to inhibits fungus growth. The aims of this study is to determine the effect of edible coating on starch types and concentration to maintain cincalo wax apple fruit. This study was conducted at the Agrotechnology Laboratory and at the Tua Tunu village, used a Single Completely Randomized Design (CRD) there were 7 treatments which were the types of starch consisting of P0 = no treatment, P1 = canna starch 2%, P2 = canna starch 3%, P3 = starch canna 4%, P4 = 2% cassava starch, P5 = 3% cassava starch, P6 = 4% cassava starch. The results showed that the treatments of edible coating on starch had no significant effect on the obserrved variables, but vitamin C had a very significant effect on the 3th day of storage. Keywords: cincalo wax apple, damage, edible coating, respiration, starch

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15

Yin, Zhenhua, Zhenhua Liang, Changqin Li, Jinmei Wang, Changyang Ma und Wenyi Kang. „Immunomodulatory effects of polysaccharides from edible fungus: a review“. Food Science and Human Wellness 10, Nr. 4 (Juli 2021): 393–400. http://dx.doi.org/10.1016/j.fshw.2021.04.001.

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16

DAS, KANAD, Manoj Emanuel Hembrom, Arun Kumar Dutta, Arvind Parihar, Soumitra Paloi und Krishnendu Acharya. „Ramaria subalpina (Gomphaceae): a new edible fungus from India“. Phytotaxa 246, Nr. 2 (10.02.2016): 137. http://dx.doi.org/10.11646/phytotaxa.246.2.5.

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During an exploration in the virgin subalpine forest of Sikkim Himalaya, an undescribed edible mushroom, Ramaria subalpina (Basidiomycota, Gomphales) was gathered along with other macrofungi. It is characterized by the combination of characters: solitary to gregarious basidiomata with stipe (surface) that becomes blood red at base after bruising or on maturity, brownish red to violet brown ultimate branch tips, rarely clamped generative hyphae and putative association with Abies in subalpine Himalaya. Detailed taxonomic information of this novel species is described and illustrated. Morphologically and phylogenetically allied Indian and extralimital taxa are compared. A provisional key to the similar species of Ramaria, previously reported from India, is also provided.

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Jonathan, S. G., und I. O. Fasidi. „Studies on Psathyerella atroumbonata (Pegler), a Nigerian edible fungus“. Food Chemistry 81, Nr. 4 (Juni 2003): 481–84. http://dx.doi.org/10.1016/s0308-8146(02)00237-6.

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Zhu, Wenjun, Wei Wei, Shaopeng Zhang, Yonglian Zheng, Ping Chen und Xiaowen Xu. „The Phosphatome of Medicinal and Edible Fungus Wolfiporia cocos“. Current Microbiology 75, Nr. 2 (12.09.2017): 124–31. http://dx.doi.org/10.1007/s00284-017-1356-1.

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Bhanja, Sunil K., Dilip Rout, Pradip Patra, Ipsita K. Sen, Chanchal K. Nandan und Syed S. Islam. „Water-insoluble glucans from the edible fungus Ramaria botrytis“. Bioactive Carbohydrates and Dietary Fibre 3, Nr. 2 (April 2014): 52–58. http://dx.doi.org/10.1016/j.bcdf.2014.01.004.

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Dai, Quan, Li-Ting Pang, Fa-Lei Zhang, Gang-Qiang Wang, Xue-Mei Li, Ji-Kai Liu und Tao Feng. „Meroterpenoids with Immunosuppressive Activity from Edible Fungus Craterellus odoratus“. Molecules 28, Nr. 4 (06.02.2023): 1564. http://dx.doi.org/10.3390/molecules28041564.

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Two unusual polyketide–sesquiterpene metabolites, craterodoratins T (1) and U (2), along with the known compound craterellin A (3), were isolated from the higher fungus Craterellus odoratus. The structures of isolated compounds were characterized based on nuclear magnetic resonance (NMR) and mass spectrum (MS) spectroscopic analysis, while the absolute configuration of the compounds was determined by theoretical NMR and electronic circular dichroism (ECD) calculations. Compound 1 possessed a rare structure with two aromatic groups. Compounds 1 and 3 showed immunosuppressive activity with IC50 values ranging from 5.516 to 19.953 μM.

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Tkachenko, F. P., und M. P. Prydiuk. „A new record of the rare fungus Hericium erinaceus (Russulales) in Ukraine“. Ukrainian Botanical Journal 78, Nr. 5 (29.10.2021): 365–69. http://dx.doi.org/10.15407/ukrbotj78.05.365.

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A new locality of the rare fungus Hericium erinaceus, the species to be included in the Red Data Book of Ukraine, is reported. The fungus was found in Odesa city, for the first time in the steppe zone of Ukraine. This species is an edible and biotechnologically valuable fungus. A description of the new locality and macro- and micromorphological characters of the found fruit bodies are provided. The information about its distribution in Ukraine and worldwide, as well as the original illustrations, are presented.

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CHOBOT, V., L. OPLETAL, L. JAHODAR, A. V. PATEL, C. G. DACKE und G. BLUNDEN. „ChemInform Abstract: Ergosta-4,6,8,22-tetraen-3-one from the Edible Fungus Pleurotus ostreatus (Oyster Fungus).“ ChemInform 28, Nr. 46 (03.08.2010): no. http://dx.doi.org/10.1002/chin.199746195.

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Xin, Shi Gang, Guo De Li, Fu Long Ren, Na Li und Shi Wei Wu. „Detection and Evaluation of Heavy Metal in Edible Fungi of Liaoning Province“. Applied Mechanics and Materials 675-677 (Oktober 2014): 350–53. http://dx.doi.org/10.4028/www.scientific.net/amm.675-677.350.

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Adopting microwave digestion and ICP-AES method while detecting Ni, Cr, Pb, Cd, As and Hg in edible fungus of Liaoning province, results show that the acceptance rate of heavy metal in lentinus edodes, oyster mushrooms, pleurotus eryngium, agrocybe cylindracea, agaricus bisporus, black fungus, coprinus comatus, cordyceps militaris was above 90%, Hg was not checked out, only in exceptional sampals Pb, Cd, Cr have checked out but not exceed, Ni and As out of limits, but the superscale was very small, the lentinus edodes in Liaoning province in a great measrue was safty.

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., Kuang-Ren Chung, und Dean D. Tzeng . „Nutritional Requirements of the Edible Gall-producing Fungus Ustilago esculenta“. Journal of Biological Sciences 4, Nr. 2 (15.02.2004): 246–52. http://dx.doi.org/10.3923/jbs.2004.246.252.

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He, Xiaohong, Rangpeng Wu, Meiqiong Tan, Zhihao Mu und Jihua Liu. „Enshi sulfur dioxide residues in food risk assessment“. E3S Web of Conferences 189 (2020): 02011. http://dx.doi.org/10.1051/e3sconf/202018902011.

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From 2012 to 2019, the risk monitoring of food chemical contaminants and harmful factors in Enshi Prefecture found that the sulfur dioxide residues in food exceeded the standard seriously, and the sample exceeded the standard rate of 8.16%-17.7%, including pickled vegetables, edible starch, and dried vegetables. Among them, the sulfur dioxide content exceeded the standard rate of 63.64%, 48.00%, 30.09%, and the risk quotient (HQ) was 0.464, 0.075, and 0.527, respectively. Due to the low consumption of dried vegetables, pickled vegetables, edible starch and edible fungus products, they are still at a safe level, but the cumulative effect of sulfur dioxide residues in the diet may pose health risks to consumers.

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Shi, Wenyao, Yuzhu Hou, Zezhou Zhang, Xuebin Yin, Xiaohu Zhao und Linxi Yuan. „Determination of Selenium Speciation in High Se-Enriched Edible Fungus Ganoderma lucidum Via Sequential Extraction“. Horticulturae 9, Nr. 2 (27.01.2023): 161. http://dx.doi.org/10.3390/horticulturae9020161.

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Edible fungi are often used as an important selenium (Se) source to improve human daily Se intakes as food or Se supplements because of their strong ability to accumulate Se, in which Ganoderma lucidum was widely accepted in China. However, the existing Se speciation analysis methods such as protease K-based or trypsin-protease XIV-based, have low extraction rate and enzymatic hydrolysis rate (<30%) on the Se-enriched edible fungi, resulting that it is impossible to effectively evaluate Se transformation and safety of Se-enriched edible fungi. In order to improve the extraction rate and enzymatic hydrolysis rates, 12 extraction methods (combination of buffer solutions and enzymes) including 4 two-step extraction methods and 8 three-step extraction methods were applied to extract Se from high Se-enriched Ganoderma lucidum (Total Se content 245.7 μg/g in dry matter (DW)) in the present study. The results displayed that one three-step sequential extraction method as aqueous solution extraction-pepsin extraction-trypsin extraction performed the best, by which the total Se extraction rate could reach 65%, the total Se enzyme hydrolysis rate was 40%, and the Se speciation was revealed as SeCys2 (52.1%), SeMeCys (38.3%) and SeMet (9.6%) in high Se-enriched Ganoderma lucidum. This study offers a reliable and efficient method to evaluate the Se transformation and the Se safety in high Se-enriched edible fungi.

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Lei, Zhan, Chen Zhang, Yinjiao Li, Lunzhao Yi und Ying Shang. „Species-Specific Gene, spt5, in the Qualitative and Quantitative Detection of Boletus reticulatus“. Journal of Food Quality 2022 (01.04.2022): 1–7. http://dx.doi.org/10.1155/2022/5526810.

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Boletus reticulatus is a wild edible fungus with high nutritional value in Yunnan Province. In this study, B. reticulatus was used as the research object to diagnose the species characteristics. A commercial kit was used to extract the DNA of various fungi, and the quality of DNA was determined by using universal fungus primers. Through sequence alignment, the spt5 gene was selected as the species-specific gene of B. reticulatus. This gene was then qualitatively and quantitatively analyzed by PCR. In the qualitative detection, the spt5 amplification products were only found in B. reticulatus which proved its good specificity. Meanwhile, SYBR Green I based quantitative PCR results were highly sensitive, and the limit of detection was 0.04 ng of genomic DNA. These experiments illustrated that spt5 is an ideal species-specific gene for the quantitative and qualitative detection of B. reticulatus. This method is also suitable for the analysis of the processed samples of B. reticulatus and the determination of the adulteration of edible wild mushrooms.

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Sharma, Ajay, Shivam Singh, Braj Mohan Kuiry, Himanshu, Kulveer Singh und Shivani. „Cultivation and processing of edible mushrooms“. INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 17, Nr. 2 (15.06.2021): 745–50. http://dx.doi.org/10.15740/has/ijas/17.2/745-750.

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This is a review paper of some writings or literatures which presents the edible mushroom cultivation and processing including types, production and its scenario. Mushroom is a fungus considered to be edible due to its high nutrition facts. It is a great source of vitamin D, some minerals and protein. In addition, due to short or quick growing, good prices and health benefits, it is popular amongst farmers and new entrepreneurs. Their spawns are produced carefully in healthy conditions and sown on a well prepared compost bed containing required nutrition for spawn. Harvesting starts 50 to 55 days after sowing and mushrooms are twisted in opposite directions for harvest. Their fleshy nature leads to deterioration if not consumed within some hours or refrigerated or not utilized for canning, pickling, drying etc. which are post harvesting processes.

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Padmathilake, K. G. E., H. M. S. K. H. Bandara, M. Mallique Qader, N. Savitri Kumar, Lalith Jayasinghe, Hironori Masubuti und Yoshinori Fujimoto. „Talarofuranone, a New Talaroconvolutin Analog from the Endophytic Fungus Talaromyces purpurogenus from Pouteria campechiana Seeds“. Natural Product Communications 12, Nr. 4 (April 2017): 1934578X1701200. http://dx.doi.org/10.1177/1934578x1701200406.

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An endophytic fungus Talaromyces purpurogenus was isolated from the seeds of the popular edible fruit Pouteria campechiana. The fungus was fermented in potato dextrose agar and the fungal media were extracted with EtOAc. Chromatographic separation of the EtOAc extracts over silica gel, Sephadex LH-20 and preparative thin layer chromatography furnished a furanone analogue of talaroconvolutin A, named talarofuranone (1), along with talaroconvolutin A (2), 4-hydroxyacetophenone, tyrosol and ergosterol. The structure of 1 was determined by comparing the NMR data with that of 2 and by HRFABMS.

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Shahryari, Zohre, Mohammad Fazaelipoor, Younes Ghasemi, Patrik Lennartsson und Mohammad Taherzadeh. „Amylase and Xylanase from Edible Fungus Neurospora intermedia: Production and Characterization“. Molecules 24, Nr. 4 (17.02.2019): 721. http://dx.doi.org/10.3390/molecules24040721.

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Integrated enzyme production in the biorefinery can significantly reduce the cost of the entire process. The purpose of the present study is to evaluate the production of two hydrolyzing enzymes (amylase and xylanase) by an edible fungus used in the biorefinery, Neurospora intermedia. The enzyme production was explored through submerged fermentation of synthetic media and a wheat-based waste stream (thin stillage and wheat bran). The influence of a nitrogen source on N. intermedia was investigated and a combination of NaNO3 and yeast extract has been identified as the best nitrogen source for extracellular enzyme production. N. intermedia enzymes showed maximum activity at 65 °C and pH around 5. Under these conditions, the maximum velocity of amylase and xylanase for starch and xylan hydrolysis was found to be 3.25 U mL−1 and 14.77 U mL−1, respectively. Cultivation of N. intermedia in thin stillage and wheat bran medium resulted in relatively high amylase (8.86 ± 0.41 U mL−1, 4.68 ± 0.23) and xylanase (5.48 ± 0.21, 2.58 ± 0.07 U mL−1) production, respectively, which makes this fungus promising for enzyme production through a wheat-based biorefinery.

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Mao, Chunyu, Xiaodong Yang, Zhuojuan Yang und Hao Liu. „Design of Automatic Production System for Multi-agent Edible Fungus Inoculation“. Journal of Physics: Conference Series 1744, Nr. 2 (01.02.2021): 022121. http://dx.doi.org/10.1088/1742-6596/1744/2/022121.

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He, Qiang, Yu Yang, Zeng Liu, Dongwei Shao, Donghua Jiang, Lei Xing, Qie Pan und Huizi Shan. „Preparation and characterization of cellulose nanocrystals from spent edible fungus substrate“. Journal of the Science of Food and Agriculture 102, Nr. 7 (11.11.2021): 2761–72. http://dx.doi.org/10.1002/jsfa.11617.

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Wang, Hui-Chun, Tzu-Yi Ke, Ya-Chen Ko, Jue-Jun Lin, Jui-Sheng Chang und Yuan-Bin Cheng. „Anti-Inflammatory Azaphilones from the Edible Alga-Derived Fungus Penicillium sclerotiorum“. Marine Drugs 19, Nr. 10 (22.09.2021): 529. http://dx.doi.org/10.3390/md19100529.

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To discover the new medical entity from edible marine algae, our continuously natural product investigation focused on endophytes from marine macroalgae Grateloupia sp. Two new azaphilones, 8a-epi-hypocrellone A (1), 8a-epi-eupenicilazaphilone C (2), together with five known azaphilones, hypocrellone A (3), eupenicilazaphilone C (4), ((1E,3E)-3,5-dimethylhepta-1,3-dien-1-yl)-2,4-dihydroxy-3-methylbenzaldehyde (5), sclerotiorin (6), and isochromophilone IV (7) were isolated from the alga-derived fungus Penicillium sclerotiorum. The structures of isolated azaphilones (1–7) were elucidated by spectrometric identification, especially HRESIMS, CD, and NMR data analyses. Concerning bioactivity, cytotoxic, anti-inflammatory, and anti-fibrosis activities of those isolates were evaluated. As a result, compound 1 showed selective toxicity toward neuroblastoma cell line SH-SY5Y among seven cancer and one fibroblast cell lines. 20 μM of compounds 1, 3, and 7 inhibited the TNF-α-induced NFκB phosphorylation but did not change the NFκB activity. Compounds 2 and 6 respectively promoted and inhibited SMAD-mediated transcriptional activities stimulated by TGF-β.

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Kazanas, N. „Pathogenicity of a fungus resembling Wangiella dermatitidis isolated from edible mushrooms.“ Applied and Environmental Microbiology 51, Nr. 2 (1986): 261–67. http://dx.doi.org/10.1128/aem.51.2.261-267.1986.

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Žižić, Milan, Joanna Zakrzewska, Kristina Tešanović, Eleonora Bošković, Milica Nešović und Maja Karaman. „Effects of vanadate on the mycelium of edible fungus Coprinus comatus“. Journal of Trace Elements in Medicine and Biology 50 (Dezember 2018): 320–26. http://dx.doi.org/10.1016/j.jtemb.2018.07.017.

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Yang, Ruiheng, Yan Li, Chuanhua Li, Jianping Xu und Daopeng Bao. „The complete mitochondrial genome of the Basidiomycete edible fungus Pleurotus eryngii“. Mitochondrial DNA Part B 1, Nr. 1 (01.01.2016): 772–74. http://dx.doi.org/10.1080/23802359.2016.1238755.

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Wu, Ying-Ying, Jun-Jun Shang, Yan Li, Chen-Li Zhou, Di Hou, Jia-Li Li, Qi Tan, Da-Peng Bao und Rui-Heng Yang. „The complete mitochondrial genome of the Basidiomycete edible fungus Hypsizygus marmoreus“. Mitochondrial DNA Part B 3, Nr. 2 (03.07.2018): 1241–43. http://dx.doi.org/10.1080/23802359.2018.1532343.

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Yan, Pei-Sheng, Jia-Hui Jiang und Wen-Shan Cui. „Characterization of protoplasts prepared from the edible fungus, Stropharia rugoso-annulata“. World Journal of Microbiology and Biotechnology 20, Nr. 2 (März 2004): 173–77. http://dx.doi.org/10.1023/b:wibi.0000021753.22257.27.

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Prasad, Durga, und Ramji Singh. „Diseases, moulds, insect-pests and mites of mushroom“. INTERNATIONAL JOURNAL OF PLANT PROTECTION 13, Nr. 2 (15.10.2020): 211–26. http://dx.doi.org/10.15740/has/ijpp/13.2/211-226.

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Mushroom is defined as macro-fungus with distinctive edible fruiting body which can be either epigeous or hypogeous. Cultivation of edible mushrooms carries great relevance in todays’ world in the context of a burgeoning population growth and extreme pressure on the environment. Mushrooms are highly nutritious and environment friendly crops that carry numerous medicinal benefits. The intensive cultivations of edible mushrooms can often be affected by several insect-pests and diseases caused by fungi, bacteria, viruses, nematodes etc. that rather frequently cause dramatic production loss. The market price of edible mushrooms is also reduced due mould’s contaminations. These infestations, infections and contaminations are facilitated by the particular environmental conditions under which mushroom cultivation is commonly carried out. There is not much bibliographic information related to such stresses of mushrooms and their management. The updated review presents a practical checklist of diseases and pests of the mushroom, providing useful information that may help different users.

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Li, Dong, Yunpeng Gai, Junlong Meng, Jingyu Liu, Weiming Cai, Fu-Cheng Lin und Hongkai Wang. „GPI-Anchored Protein Homolog IcFBR1 Functions Directly in Morphological Development of Isaria cicadae“. Journal of Fungi 8, Nr. 11 (31.10.2022): 1152. http://dx.doi.org/10.3390/jof8111152.

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Isaria cicadae is a famous edible and medicinal fungus in China and Asia. The molecular basis of morphogenesis and synnemal formation needs to be understood in more detail because this is the main source of biomass production in I. cicadae. In the present study, a fruiting body formation-related gene with a glycosylphosphatidylinositol (GPI) anchoring protein (GPI-Ap) gene homolog IcFBR1 was identified by screening random insertion mutants. Targeted deletion of IcFBR1 resulted in abnormal formation of synnemata, impairing aerial hyphae growth and sporulation. The IcFBR1 mutants were defective in the utilization of carbon sources with reduced polysaccharide contents and the regulation of amylase and protease activities. Transcriptome analysis of ΔIcfbr1 showed that IcFBR1 deletion influenced 49 gene ontology terms, including 23 biological processes, 9 molecular functions, and 14 cellular components. IcFBR1 is therefore necessary for regulating synnemal development, secondary metabolism, and nutrient utilization in this important edible and medicinal fungus. This is the first report illustrating that the function of IcFBR1 is associated with the synnemata in I. cicadae.

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Ponnusamy, Chandrasekaran, V. V. Sathibabu Uddandrao, Sethumathi Ponnusamy Pudhupalayam, Sengottuvelu Singaravel, Tamilmani Periyasamy, Ponmurugan Ponnusamy, Puniethaa Prabhu, Vadivukkarasi Sasikumar und Saravanan Ganapathy. „Lentinula Edodes (Edible Mushroom) as a Nutraceutical: A Review“. Biosciences Biotechnology Research Asia 19, Nr. 1 (31.03.2022): 1–11. http://dx.doi.org/10.13005/bbra/2964.

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Lentinula edodes (L. edodes) is the globally second most widely consumed mushroom that is well-known for its therapeutic potential and is a commonly used experimental fungus model. This review was focused on the benefits, efficacy, and potential mechanism of action of the extracts from L. edodes as described in the previous studies. With limited information on the health-related benefits of L. edodes, several investigators have now diverted their attention towards this macrofungus. Several studies have now revealed its antitumor, immune-modulating, antitumor, antiviral, antimicrobial, cholesterol-regulating, anti-atherosclerotic, antidiabetic, antioxidant, and homocysteinemia activities.

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Cao, Xiang Yu, Wei Yang, Jian Li Lui und Hai Xin Ai. „Isolation Process and Bioactive Activity of Bioactive Polysaccharides from Fungal Mycelium“. Advanced Materials Research 726-731 (August 2013): 401–5. http://dx.doi.org/10.4028/www.scientific.net/amr.726-731.401.

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Fungus has been valued as one of edible and medicinal resources, and bioactive substances have been identified in many fungus species. In all of them, polysaccharides are the most famous and potent fungus-derived substances with antioxidant, antitumor, immunoregulation and so on. Although the isolation process and bioactive activity of fungal mycelium polysaccharides have been investigated in the past decade, the new bioactive activity and the mechanism of fungal mycelium polysaccharides are not systematic studied. These studies are still in progress and the role of polysaccharides as bioactive activity is especially under intense debate. The purpose of the present review is to summarize the available information of isolation process and bioactive activity, and to reflect the current status of these research areas with a view for future direction.

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Xu, Chang, Hui Wang, Yu Huan Liu, Roger Ruan und Yun Li. „Research on Edible Fungi and Algae as Feed Supplement“. Advanced Materials Research 518-523 (Mai 2012): 608–13. http://dx.doi.org/10.4028/www.scientific.net/amr.518-523.608.

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Edible fungi and algae possess some properties that contain antitumor, anti-oxidation, antibacterial, free radical scavenging activities, immunomodulator and some other Functions, which have been used as feed supplement all over the world for decades. The addition of them as feed supplement has beneficial effect on growth performance in domestic animals by increasing average daily intake and feed efficiency. Moreover, the fungi can inform mycelium pellet in Shaker, which is contribute to keep the algae inside, or forming a mutuality symbiosis alga-fungus sphere, which is effectively used in swine manure biogases slurry decontamination in our experiment.

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Martínez-M., L., C. Villanueva-Verduzco und J. Sahagún-Castellanos. „SUSCEPTIBILIDAD Y RESISTENCIA DEL MAÍZ AL HONGO COMESTIBLE HUITLACOCHE (Ustilago maydis Cda.) MEJORANDO SU VIRULENCIA“. Revista Chapingo Serie Horticultura VI, Nr. 02 (Dezember 2000): 241–55. http://dx.doi.org/10.5154/r.rchsh.1999.10.069.

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JOHANNES, EVA, MUSTIKA TUWO, NATALIA KATAPPANAN, HENRA HENRA und GUSNI WIRIANTI. „Edible Coating Berbasis Pati Ubi Kayu Manihot esculenta Crantz dan Jahe Merah Zingiber officinale var. rubrum Memperpanjang Umur Simpan Buah Tomat Solanum lycopersicum L.“ Agrotrop : Journal on Agriculture Science 12, Nr. 2 (30.11.2022): 204. http://dx.doi.org/10.24843/ajoas.2022.v12.i02.p03.

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Edible Coating based on Cassava Starch Manihot esculenta Crantz and Red Ginger Zingiber officinale var. rubrum Extends Shelf Life of Tomato Fruit Solanu lycopersicum L. Packaging with edible coating is one of the efforts developed to overcome soft rot in fruit, especially cut fruit such as tomatoes, Solanum lycopersicum L. This study aims to test natural preservatives for cut fruit through edible coatings with the addition of active compounds that have antioxidants and antifungals that can extend the shelf life of tomatoes. The method used for coating is starch-based edible coating with the addition of red ginger extract Zingiber officinale var. rubrum. Rhizoma as a bioactive compound that has antimicrobial and antioxidant properties. Soaking the samples using the edible coating method with distilled water, 0.4% CMC (carboxy methyl cellulose) solution and 5% glycerol, 4% cassava starch, and 0.1% red ginger extract. The treatments consisted of control (without treatment), coating with cassava starch-based edible coating, and edible coating with the addition of red ginger extract and storage time (3, 6 and 9 days). During the storage period, weight loss and texture tests were carried out. The results of the edible coating test with the addition of ginger extract are fungicidal against the fungus Aspergillus niger, had strong antioxidant properties with an IC50 value of 82.55 ppm and had the lowest weight loss in the edible coating treatment with the addition of ginger extract of 3.58% on day 9. The best texture in the edible coating treatment with the addition of ginger extract was 1.87 N on the 9th day . These results showed that edible coating based on cassava starch with the addition of 0.1% ginger extract was able to increase the shelf life of tomato Solanum lycopersicum L. for 9 days at room temperature.

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Chen, Cheng, Rongtao Fu, Jian Wang, Xingyue Li, Xiaojuan Chen, Qiang Li und Daihua Lu. „Genome sequence and transcriptome profiles of pathogenic fungus Paecilomyces penicillatus reveal its interactions with edible fungus Morchella importuna“. Computational and Structural Biotechnology Journal 19 (2021): 2607–17. http://dx.doi.org/10.1016/j.csbj.2021.04.065.

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Kawagishi, Hirokazu. „Chemical studies on bioactive compounds related to higher fungi“. Bioscience, Biotechnology, and Biochemistry 85, Nr. 1 (Januar 2021): 1–7. http://dx.doi.org/10.1093/bbb/zbaa072.

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Abstract Hericium erinaceus (Yamabushitake in Japan) is a well-known edible and medicinal mushroom. We discovered antidementia compounds, hericenones C to H, from the fruiting bodies and erinacine A to I from the cultured mycelia of the fungus. Based on the data of the compounds, several clinical experiments were performed using the fungus. “Fairy rings” is a phenomenon that turfgrass grows more prolific or inhibited than the surrounding area as a ring and then occasionally mushrooms develop on the ring. We found fairy-ring causing principles “fairy chemicals” and the biosynthetic routes of the compounds on the purine metabolic pathway in plants and mushrooms.

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Sritharan, Thulasi, N. Savitri Kumar, Lalith Jayasinghe, Hiroshi Araya und Yoshinori Fujimoto. „Isocoumarins and Dihydroisocoumarins From the Endophytic Fungus Biscogniauxia capnodes Isolated From the Fruits of Averrhoa carambola“. Natural Product Communications 14, Nr. 5 (Mai 2019): 1934578X1985196. http://dx.doi.org/10.1177/1934578x19851969.

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An endophytic fungus Biscogniauxia capnodes was isolated from a popular edible fruit Averrhoa carambola. The fungus was fermented in potato dextrose broth for 3 weeks, and then the culture broth and mycelium were extracted with ethyl acetate. Chromatographic separation of this extract furnished 2 isocoumarins, reticulol (1) and 6- O-methyl-reticulol (2), and 2 dihydroisocoumarins, 5-methylmellein (3) and 7-hydroxy-5-methylmellein (4). Compound 1 showed moderate antioxidant activity against 2,2′-diphenyl-1-picrylhydrazyl radicals (IC50 value, 58 μg/mL). This is the first report of the isolation of B. capnodes as an endophyte, as well as the compounds 1 to 4 from B. capnodes.

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Zhang, Chenghua, Wangqiu Deng, Wenjuan Yan und Taihui Li. „Whole Genome Sequence of an Edible and Potential Medicinal Fungus, Cordyceps guangdongensis“. G3: Genes|Genomes|Genetics 8, Nr. 6 (17.04.2018): 1863–70. http://dx.doi.org/10.1534/g3.118.200287.

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Rickert, Aljona, Verena Krombach, Oliver Hamers, Holger Zorn und Wolfgang Maison. „Enzymatic allylic oxidations with a lyophilisate of the edible fungus Pleurotus sapidus“. Green Chemistry 14, Nr. 3 (2012): 639. http://dx.doi.org/10.1039/c2gc16317a.

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