Artykuły w czasopismach: „Edible oyster”

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Ma, Yuyang, Runfang Wang, Tietao Zhang, Yunsheng Xu, Suisui Jiang i Yuanhui Zhao. "High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds". Molecules 26, nr 19 (22.09.2021): 5731. http://dx.doi.org/10.3390/molecules26195731.

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High hydrostatic pressure (HHP) treatment is a non-thermal processing technology, which is widely used in the food processing field at present. In this study, the effects of HHP treatment (100~500 MPa for 5 min) on the physicochemical properties, texture parameters, and volatile flavor compounds of oysters were investigated. The results showed that HHP treatment increased the water content while reducing the crude protein and ash content of the oyster. Texture parameters showed that HHP treatment improved the hardness, springiness, chewiness, and cohesiveness of oysters, compared with the control group. In addition, the saturated fatty acid (SFA) content was slightly increased after HHP treatment, while the difference in monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content was not significant. Furthermore, HHP increased hexenoic aldehyde, 2,4-heptadienal, 1-octene-3-ol, and 2-octen-1-ol and decreased the contents of 3. 6-nadien-1-ol, 3-octanone, and 2-undecanone, suggesting that HHP might inhibit the fishiness of oyster and showed a positive effect on its flavor. Based on the above results, HHP improved the edible qualities such as texture properties and volatile flavor of oysters. This meets the requirements of consumers on the edible quality of seafood and provides new ideas for the development of seafood.

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Au Jee Yuan i Faridah Yahya. "Effect of Different Ratios of Low Protein Flour to Oyster Mushroom (Pleurotus sajor-caju) Powder on the Physicochemical Properties and Sensory Acceptability of Edible Tablespoon". Universiti Malaysia Terengganu Journal of Undergraduate Research 2, nr 1 (31.01.2020): 37–46. http://dx.doi.org/10.46754/umtjur.v2i1.103.

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The aim of this study was to determine the effect of different ratios of low protein flour to oyster mushroom (Pleurotus sajor-caju) powder on the physicochemical properties and sensory acceptability of edible tablespoon. Fresh grey oyster mushroom was dried in a convection oven at temperature of 55.0˚C ± 2.0˚C for 20 h prior to the grinding process. The low protein flour (LPF) was then incorporated with oyster mushroom powder (OMP) at different ratios of 100:0, 96:4, 92:8, 88:12 and 84:16, before being with vegetable oil, sugar, egg white and water in formulating the edible tablespoon. The proximate analyses were carried out in triplicate for calorie content, colour profile, hardness value and morphological structure of edible tablespoon. This study revealed that with decreasing LPF and increasing OMP in the formulation, the ash content (1.24% to 1.92%), crude fat content (8.98% to 10.40%) and fiber content (0.13% to 1.24%) were observed to have increased as well as the hardness value (2042.03g to 2844.57g) and pore’s size of the morphological structure of edible tablespoon. However, the carbohydrate content (78.64% to 75.56%) significantly decreased (p>0.05) together with L* value (from 68.47 to 61.71) when the decrease was in the the percentage of LPF and an increase the percentage of OMP. The calorie content, moisture content and protein content of edible tablespoon were not significantly (p>0.05) affected by different ratios of LPF to OMP. The edible tablespoon formulated with up to 8% of OMP was accepted by the sensory panelists but further increase in OMP addition significantly decreased the degree of likeness in terms of colour, odour, taste and overall acceptability of edible tablespoon. This study suggested that oyster mushroom edible tablespoon could be potential alternative disposable cutlery which will help to reduce the use of huge amount of non-biodegradable materials for environmental conservation.

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Meduri, Matthew. "Ruby’s Oyster Dressing, or Edible Nostalgia". Gastronomica 21, nr 1 (2021): 52–57. http://dx.doi.org/10.1525/gfc.2021.21.1.52.

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Brandão, Maria Aparecida da RessurreiÇão, Amanda Teixeira Sampaio Lopes, Maria Tereza da Silva Neta, Rhyan Barros Farias de Oliveira, Rachel Passos Rezende, George Rêgo Albuquerque, Verônica Dias Gonçalves, Dália dos Prazeres Rodrigues, Guisla Boehs i Bianca Mendes Maciel. "Microbiological Quality and Prevalence of β-Lactam Antibiotic Resistance Genes in Oysters (Crassostrea rhizophorae)". Journal of Food Protection 80, nr 3 (16.02.2017): 488–96. http://dx.doi.org/10.4315/0362-028x.jfp-16-098.

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ABSTRACTThe microbiological quality of oysters reflects the microbiological quality of their habitats because they are filter feeders. The objective of this study was to assess the bacterial composition of the edible oyster Crassostrea rhizophorae in urban and preserved estuaries. Particularly, we assessed the presence of pathogenic bacteria, investigated antibiotic susceptibility in bacterial isolates, and quantified β-lactam antibiotic resistance genes (blaTEM, blaSHV, and blaKPC) via quantitative PCR of oyster DNA. Our results detected total coliforms, Escherichia coli, and enterobacteria in the oysters from urban estuaries, which is indicative of poor water quality. In addition, our detection of the eaeA and stxA2 virulence genes in 16.7% of E. coli isolates from oysters from this region suggests the presence of multiantibiotic-resistant enteropathogenic and enterohemorrhagic E. coli strains. During periods of low precipitation, increased contamination by E. coli (in winter) and Vibrio parahaemolyticus (in autumn) was observed. In contrast, cultivated oysters inhabiting monitored farms in preserved areas had low levels of bacterial contamination, emphasizing that oyster culture monitoring enhances food quality and makes oysters fit for human consumption. Distinct antibiotic resistance profiles were observed in bacteria isolated from oysters collected from different areas, including resistance to β-lactam antibiotics. The presence of the blaTEM gene in 91.3% of oyster samples indicated that microorganisms in estuarine water conferred the capability to produce β-lactamase. To our knowledge, this is the first study to directly quantify and detect β-lactam antibiotic resistance genes in oysters. We believe our study provides baseline data for bacterial dynamics in estuarine oysters; such knowledge contributes to developing risk assessments to determine the associated hazards and consequences of consuming oysters from aquatic environments containing pathogenic bacteria that may possess antibiotic resistance genes.

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Siahaan, Rumiris, Sri Winda Hardiyanti Damanik, Suci Etri Jayanti.S, Rakhmawati Purba, Rapat Piter Sony Hutauruk i Ayu Zurlaini. "MARKETING STRATEGY IN IMPROVEMENT SELLING VALUE OF OYSTER MUSHROOM CULTIVATION". IRPITAGE JOURNAL 2, nr 2 (31.07.2022): 53–60. http://dx.doi.org/10.54443/irpitage.v2i2.311.

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This study explains how the Marketing Strategy in Increasing the Selling Value of Oyster Mushroom Cultivation. In this community service, it is focused on oyster mushroom cultivators, in Blok Village. 10, Dolok Masihul District, Serdang Bedagai Regency. This community service is carried out in Blok Village. 10, Dolok Masihul Subdistrict, Serdang Bedagai Regency, because this village has high potential in oyster mushroom cultivation. Cultivated edible mushrooms such as: straw mushrooms, oyster mushrooms, ear mushrooms and dark chocolate mushrooms.

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Rodrigues, Inês C., Nânci Santos-Ferreira, Daniela Silva, Carla Chiquelho da Silva, Ângela S. Inácio, Maria São José Nascimento i Paulo Martins da Costa. "A One-Year Systematic Study to Assess the Microbiological Profile in Oysters from a Commercial Harvesting Area in Portugal". Microorganisms 11, nr 2 (29.01.2023): 338. http://dx.doi.org/10.3390/microorganisms11020338.

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As filter-feeding animals farmed in water bodies exposed to anthropogenic influences, oysters can be both useful bioremediators and high-risk foodstuffs, considering that they are typically consumed raw. Understanding the dynamic of bacterial and viral load in Pacific oyster (Crassostrea gigas) tissues, hemolymph, outer shell surface biofilm, and farming water is therefore of great importance for microbiological risk assessment. A one-year survey of oysters collected from a class B production area (Canal de Mira, on the Portuguese western coast) revealed that these bivalve mollusks have a good depurating capacity with regard to bacteria, as Salmonella spp. and viable enterococci were not detected in any oyster flesh (edible portion) samples, despite the fact that these bacteria have regularly been found in the farming waters. Furthermore, the level of Escherichia coli contamination was clearly below the legal limit in oysters reared in a class B area (>230–≤4600 MPN E. coli/100 g). On the contrary, norovirus was repeatedly detected in the digestive glands of oysters sampled in autumn, winter, and spring. However, their presence in farming waters was only detected during winter.

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Khan, Abu Bakker Siddique, Md Amirul Islam, Md Rahamat Ullah, Mousumi Akhter, Aovijite Bosu, Md Monjurul Hasan, Khandaker Rashidul Hasan i Yahia Mahmud. "Growth performance and survival of oyster, Saccostrea cucullata (Born, 1778) and green mussel, Perna viridis (Linnaeus, 1758) cultivated in Bangladesh Coast". Archives of Agriculture and Environmental Science 8, nr 1 (25.03.2023): 62–67. http://dx.doi.org/10.26832/24566632.2023.0801010.

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Oyster and mussel farming along the coasts and the desire to increase fishing revenue have created a boom in these types of farms. An experiment on culture of edible oyster (Saccostrea cucullata) and green mussel (Perna viridis) was performed at Gangamoti estuary in Kuakata, Bay of Bengal coast of Bangladesh from December 2021 to March 2022 to find out the appropriate culture method of the oyster, S. cucullata and green mussel, P. viridis. Initially, the average shell heights of S. cucullata and P. viridis were 8.8±1.62 and 6.9±1.89 cm, respectively; where average weights were153.4±13.23 and 84.78±11.78 g, respectively. After the culture period, oysters shell height and weight grew up to 9.1±1.98 cm and 163.2±12.54 g, respectively in rectangular basket and 8.9±1.45 cm and 157.2±11.31 g, respectively in velon screen bag. In case of oysters, the rectangular basket and velon screen bag displayed the minor progress in specific growth rate, 0.09±0.01 and 0.07±0.03, respectively. But green mussels did not show any growth rate. Oysters cultured in rectangular basket showed total mortality at day-90 and velon screen bag at day-75. Green mussels showed 100% mortality within 21 days of culture. Our experiment was the first attempt to culture these two mollusks in the Kuakata coast of Bangladesh. However, further intensive researches would be required to evaluate the culture feasibility of these two mollusks’ species in the Kuakata coast of Bangladesh.

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Strapáč, I., i M. Baranová. "Content of Chemical Elements in Wood-Destroying Fungi". Folia Veterinaria 60, nr 4 (1.12.2016): 29–36. http://dx.doi.org/10.1515/fv-2016-0035.

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AbstractThe aim of this study was to examine the content of chemical elements in the dried fruiting bodies of edible wood decaying fungi such as Honey mushrooms (Armillaria mellea), Shiitakes (Lentinus edodes) and Oyster mushrooms (Pleurotus ostreatus). Powdered samples of fungi were mineralized in a microwave digestion. Twenty-one (21) chemical elements were detected in the plasma of the device ICP-MS AGILENT 7500c by accredited methods with the aid of calibration curves. The content of individual elements varied within a considerable range. The highest contents of K, Mn, Cu and Cd were found in the fruiting bodies of Honey mushrooms (Armillaria mellea). Shiitakes (Lentinus edodes) had the highest content of B and Mo. Significant differences were found in the content of elements in the Oyster mushrooms (Pleurotus ostreatus) from Slovakia, Hungary and China. The highest content of Al was found in the Oyster mushrooms (Pleurotus ostreatus) from Hungary. The Chinese oysters had a maximum contents of Ca, Mg, Co, Pb, As and U. The Oyster mushrooms (Pleurotus ostreatus) from Lemešany (Slovakia) had the highest contents of Na, Zn, Fe, Se, Ag, Hg and Cr. The difference of chemical element content could be influenced by the genotype of the fungus and by the composition of substrate on which mushroom grow up.

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Aryani, Diah, Fanida Yantiar i Muhammad Husni Farid. "ROTOTIPE PENDETEKSI KANDUNGAN ZAT METANA UNTUK PEMBUDIDAYAAN JAMUR TIRAM BERBASIS MIKROKONTROLLER ARDUINO". Journal CERITA 2, nr 2 (1.08.2016): 123–32. http://dx.doi.org/10.33050/cerita.v2i2.676.

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Oyster mushroom (Pleurotus ostreatus) is an edible mushroom from the group Basidiomycota and including Homobasidiomycetes class with common characteristics of fruit grown white to beige and hood berbebtuk semicircle similar to oyster shells with the middle aga jekung .Jamur oyster is still a relative with Pleurotus eryngii and commonly known as oyster kingh Mushoom. Many farmers are still having trouble oyster mushrooms in oyster mushroom cultivation process itself. In addition to climatic factors and weather, the state of the environment can also affect the growth of oyster mushrooms. With the advancement in the field of communication and Arduino microcontroller today, the oyster mushroom farmers can use it as auxiliary media of oyster mushroom growth. With the aid of temperature sensors, soil moisture sensors and gas sensors MQ-2. Then it is no longer impossible. Soil conditions, weather temperature and methane content of substances contained in the soil, can bemonitored through a single device. So that this tool can help farmers in order to produce oyster mushroom oyster mushrooms with superior quality.

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Bandura, I., A. Kulyk, S. Chausov i O. Tsyz. "Influence of plant substrate composition on the efficiency of edible mushrooms cultivation Cyclocybe aegerita (V. Brig.), Pleurotus eryngii (DC.) Quel., Pleurotus citrinopileatus Singer and Flammulina velutipes (Curtis) Singer". UKRAINIAN BLACK SEA REGION AGRARIAN SCIENCE 107, nr 3 (2020): 62–70. http://dx.doi.org/10.31521/2313-092x/2020-3(107)-8.

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Influence of plant substrate composition on the efficiency of edible mushrooms cultivation Cyclocybe aegerita (V. Brig.), Pleurotus eryngii (DC.) Quel., Pleurotus citrinopileatus Singer and Flammulina velutipes (Curtis) Singer. The possibility of using plant substrates based on straw and sunflower husk, with the addition of rape seeds and corn processing waste for the cultivation of edible xylotrophic mushrooms: poplar mushroom, lemon-hat oyster mushroom and winter mushroom (white and yellow races) was investigated. The optimal formula of the substrate was established, the use of which increases the biological effectiveness of the studied strains and reduces the time required for obtaining fresh fruit bodies. Keywords: lemon-cap oyster mushroom Pleurotus citrinopileatus, poplar mushroom Cyclocybe aegerita, winter mushroom Flammulina velutipes, biological efficiency, technological cyclemushrooms (Flammulina velutipes), biological efficiency, technological cycle.

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Csadek, Isabella, Peter Paulsen, Pia Weidinger, Kathrine H. Bak, Susanne Bauer, Brigitte Pilz, Norbert Nowotny i Frans J. M. Smulders. "Nitrogen Accumulation in Oyster (Crassostrea gigas) Slurry Exposed to Virucidal Cold Atmospheric Plasma Treatment". Life 11, nr 12 (2.12.2021): 1333. http://dx.doi.org/10.3390/life11121333.

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Viral contamination of edible bivalves is a major food safety issue. We studied the virucidal effect of a cold atmospheric plasma (CAP) source on two virologically different surrogate viruses [a double-stranded DNA virus (Equid alphaherpesvirus 1, EHV-1), and a single-stranded RNA virus (Bovine coronavirus, BCoV)] suspended in Dulbecco’s Modified Eagle’s Medium (DMEM). A 15 min exposure effectuated a statistically significant immediate reduction in intact BCoV viruses by 2.8 (ozone-dominated plasma, “low power”) or 2.3 log cycles (nitrate-dominated, “high power”) of the initial viral load. The immediate effect of CAP on EHV-1 was less pronounced, with “low power” CAP yielding a 1.4 and “high power” a 1.0 log reduction. We observed a decline in glucose contents in DMEM, which was most probably caused by a Maillard reaction with the amino acids in DMEM. With respect to the application of the virucidal CAP treatment in oyster production, we investigated whether salt water could be sanitized. CAP treatment entailed a significant decline in pH, below the limits acceptable for holding oysters. In oyster slurry (a surrogate for live oysters), CAP exposure resulted in an increase in total nitrogen, and, to a lower extent, in nitrate and nitrite; this was most probably caused by absorption of nitrate from the plasma gas cloud. We could not observe a change in colour, indicative for binding of NOx to haemocyanin, although this would be a reasonable assumption. Further studies are necessary to explore in which form this additional nitrogen is deposited in oyster flesh.

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Singh, Yambem Tenjing. "Biometrics, condition index and meat yield of edible rock oyster, Saccostrea cucullata (Born, 1778)". Journal of the Marine Biological Association of the United Kingdom 99, nr 2 (7.05.2018): 385–92. http://dx.doi.org/10.1017/s0025315418000309.

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Rock oysters of the genus Saccostrea are the dominating group of filter-feeding communities on rocky beaches worldwide. The edible rock oyster (Saccostrea cucullata) is used as food and fish bait along the Indian coast. Morphometric analyses of S. cucullata from Baindur, Karnataka (India) were performed from June 2010 to May 2011, aiming to establish relationships between length and weight (total weight, shell weight, meat wet weight and meat dry weight). Morphometric relationships between length (L)-breadth (B) and length (L)-width (W) were B = 6.4952 + 0.4619 L and W = 3.1806 + 0.3276L, respectively. The equations of the length (L)-total weight (TW), length (L)-shell weight (SW), length (L)-meat wet weight (WW) and length (L)-meat dry weight (DW) were TW = 0.001227L2.3973, SW = 0.001165L2.3164, WW = 0.000037L2.1327 and DW = 0.000030L2.3289, respectively. The allometric growth pattern revealed changes in shell shape and weight variation throughout ontogeny in rocky habitats. The condition index and meat yield of S. cucullata exhibited seasonality, with higher values recorded during the periods post-monsoon and pre-monsoon.

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Ramle, Nurfatin Azma, Musfirah Zulkurnain i Mohammad Rashedi Ismail Fitry. "Replacing animal fat with edible mushrooms: a strategy to produce high-quality and low-fat buffalo meatballs". International Food Research Journal 28, nr 5 (1.10.2021): 905–15. http://dx.doi.org/10.47836/ifrj.28.5.03.

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The present work investigated the effects of replacing the fat in meatballs with enoki, brown beech, shiitake, white oyster, brown, or king oyster mushrooms on the physicochemical and sensorial characteristics of the reduced-fat meatballs. The water holding capacity of the reduced-fat meatballs increased significantly (14.4 - 36.5%) in parallel to a significant increase in the moisture (3.3 - 5.6%) and protein (4.1 - 7.5%) contents, with a decrease in fat (16.3 - 86.3%) content as compared to the control. No differences were found for the cooking yield and texture properties of the samples, except for the king oyster mushroom which reduced the hardness of the reduced-fat meatballs. The redness of the reduced-fat meatballs was comparable with the control, but reduced in yellowness and lightness. Most of the reduced-fat meatballs had better sensory characteristics as compared to the control, in particular, the meatballs with shiitake mushroom. In conclusion, all the mushrooms tested have the potential to be used as a full fat replacer in meatballs, except for king oyster mushroom which reduced the texture quality of the reduced-fat meatballs.

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K. Dhanalakshmi, K. Chitra, S. Dharani S. Gowshika, Jagadeesh Kumar C. Lavanya i V. Ambethgar. "Comparative Analysis of Temperature on Yield of Different Varieties of Oyster Mushroom Production". International Journal of Current Microbiology and Applied Sciences 10, nr 10 (10.10.2021): 296–301. http://dx.doi.org/10.20546/ijcmas.2021.1010.036.

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Oyster mushrooms are economical and most easily grown of all cultivated edible mushrooms. The crop has a range of varieties, differing in form, colour, texture and odor, which can be cultivated throughout the year under a diverse agro-climatic conditions. Three different oyster mushroom species viz., Hypsizygus ulmarius (var. CO2), Pleurotus eous (var. APK1) and Pleurotus florida (var. PF) along with three cropping rooms of varied temperatures was used for the study. Among the different cropping rooms, thatched shed with a temperature of 23o C recorded a highest yield of 748g, 712 and 673 g per 500 g of substrate by PF, CO 2 and APK 1 respectively than AC room and Concrete room. The temperature of the cropping room is inversely proportional to the yield of oyster mushroom. Hence, the thatched shed was best suited for oyster mushroom cultivation, which was both economic and easy to use.

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Silverman, Jillian, Huantian Cao i Kelly Cobb. "Development of Mushroom Mycelium Composites for Footwear Products". Clothing and Textiles Research Journal 38, nr 2 (17.02.2020): 119–33. http://dx.doi.org/10.1177/0887302x19890006.

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This research aims to reduce solid waste, resource depletion, and material toxicity in the footwear industry. Mycelium, the root structure of mushrooms, binds together substrate materials as it grows, offering opportunities for composite development. Mycelium composites were developed using edible mushroom species alongside other natural materials. The 4 × 2 experiment tested four mushroom species (reishi, oyster, king oyster, and yellow oyster) and two fabric levels (with or without a natural fabric mat). Scanning electron microscopy images confirmed mycelium growth within the composite and around the substrates. Two-way analysis of variance tests found that both species and fabric significantly affected the density, and the species significantly affected the compressive strength. A positive and significant linear relationship was found between density and compressive strength, with higher density leading to higher compressive strength. The compressive strength of the mycelium composites, especially those made from king oyster mycelium, provides opportunities for renewable and biodegradable footwear inputs.

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SORIO, JERSON C., i MARIETTA B. ALBINA. "Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree". Current Research in Nutrition and Food Science Journal 7, nr 1 (25.02.2019): 295–99. http://dx.doi.org/10.12944/crnfsj.7.1.30.

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Oyster (Crassostreairedalei) are edible bivalve mollusk that contains nutrients that could enhance the nutritional value of dairy products such as ice cream. This study was conducted to determine the microbial and sensorial quality of ice cream fortified with oyster puree at 0% 5%, 10% and 15% concentration during 4 weeks’ frozen storage period. Based on the sensory evaluation results, treatment 2 (10%) obtained the highest overall acceptance mean score of 8.50 (like extremely), but showed no significant difference (p>0.05) with other treatments. The addition of oyster puree did not affect the sensory attributes and the overall acceptability of the products. All treatments were still acceptable on week 4 in terms of sensory attributes. For the basis of microbial analysis, all treatments revealed to have an acceptable microbial count that is below the standard limit of 100,000 CFU/ml (5 log CFU/ml) from week 0 to week 4. Development of ice cream fortified with oyster puree is feasible to increase its nutritional value.

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Chaurasia, Pankaj. "Recent Studies on Biotechnological Roles of Pleurotus spp". Biotechnology and Bioprocessing 1, nr 3 (28.12.2020): 01–03. http://dx.doi.org/10.31579/2766-2314/018.

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Pleurotus fungi are one of the biotechnologically treasured fungi may also be known as oyster or tree mushrooms. Pleurotus ostreatus is a widely used oyster mushroom. Edible mushrooms of this category are generally known for their significant roles in the various field of biotechnology like in food industries, bioremediation, enzyme production, medicinal biotechnology, bioengineering and so on. They have various biotechnologically valuable applications as promising bioremediation, anti-diabetic, anti-inflammatory, anti-cancerous, anti-microbial, anti-oxidant, and nematocidal and many more. This short review describes about the recent studies (year 2020) on the biotechnological applications of Pleurotus spp.

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Hasan, Jakia, Md Mozzammel Hoque, Ahmed Fazley Rabbi, Shafiqur Rahman i Md Zulfikar Ali. "Investigation on Suitable Spat Collectiors and Culture Sites for Edible Oyster in the Coast of Bay of Bengal, Bangladesh". Bangladesh Journal of Zoology 49, nr 2 (19.11.2021): 257–65. http://dx.doi.org/10.3329/bjz.v49i2.56262.

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Potential spat collectors and suitable culture sites were investigated for the development of edible oyster culture from June to December 2019 at three study sites (Moheshkhali, the Jeti of Nuniarchora, and Sonadia) of Cox’s Bazar coast of Bangladesh. Four types of collectors such as oyster shell, earthen pot, kortal (windowpane oyster shell) and tiles were investigated. On site sampling of water quality parameters and number of spats on each collector were done at 15-days interval following standard methods. Results indicated insignificant difference (P > 0.05) in temperature, salinity, dissolved oxygen and pH, while significant difference (P < 0.05) in total dissolved solids, total suspended solids and Chl-a content of the water among the study locations. However, these parameters were in suitable range for growth and spawning of oyster. Results also indicated spat recruitment was significantly influenced by the types of collectors and study locations with significantly (P < 0.05) higher spat were recruited in Tiles. Tiles were also found to facilitate with an advantage of recycling of this collector. The location in interaction with polluting materials such as total dissolved solids and total suspended solids had a significant effect on spat recruitment rate and therefore, Sonadia was the most suitable location for spat recruitment. This study site can also be used as a suitable location for the development of oyster culture in the cost of Bay of Bengal, Bangladesh based on its environmental characteristics. Bangladesh J. Zool. 49 (2): 257-265, 2021

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Egra, Saat, Muhammad Soesilo Dermawan, Etty Wahyuni, Eko Hary Pudjiwati, Amarullah Amarullah, Dwi Santoso, Deny Murdianto, Sudirman Sirait i Hendris Hendris. "PENINGKATAN PERTUMBUHAN MISELIUM JAMUR TIRAM (Pleurotus ostreatus) YANG DIPENGARUHI OLEH PROMOL 12". ULIN: Jurnal Hutan Tropis 3, nr 2 (2.12.2019): 58. http://dx.doi.org/10.32522/ujht.v3i2.2889.

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White oyster mushroom (Pleurotus ostreatus) is a mushroom that has a variety of basidiomycetes that grow in tropical forests with high humidity. This mushroom is classified as edible, has even been cultivated for a long time by the community. Therefore, nowadays oyster mushrooms have a high value, it caused many people have cultivated these mushrooms. In this study we want to show a difference in the growth of the white oyster mushroom mycelium before given promol 12 (as control) and after being given 12 types of local microbial probiotics (PROMOL12). The method used is RAK (Design random groups). In this study, it was shown that the influence of the growth of white oyster mushroom mycelium was given PROMOL12. The growth of oyster mushrooms showed a difference for baglog 12 promol medium having an average growth of 0.6 cm and a growth period of 14 days, on the other hand baglog media control had an average growth of 0.7 cm with a growth period of 17 days. With the same environmental conditions, the average temperature is 27-29.5OC and the humidity is also not less than 60%, which has an average of 70% -81% which is in accordance with the growth of oyster mushroom mycelium.

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R. M. Alqaisi, Mustafa, Manaf K. M. Alabtan i Mazin A. Owine. "Evolution of agricultural wastes for the cultivation of edible mushroom Pleurotus eryngii". Bionatura 7, nr 2 (15.05.2022): 1–5. http://dx.doi.org/10.21931/rb/2022.07.02.38.

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This research studies the possible use of some of Iraq's local agricultural wastes as growth substrates for producing the edible oyster mushroom (Pleurotus eryngii). The biological process of growing and producing edible mushrooms is a bioconversion of organic wastes to bioprotein (mycoprotein). Therefore, this study aims to investigate nine different substrates from plant residues. The three primary substrates are typical viz date palm waste (Phoenix dactylifera), maize cob (Zea mays) and cane (Phragmites communis), with two types of additional enrichment, i.e., rice husks (Oryza sativa) and corn seeds husks (Zea mays), and without further enrichment (control). The experiment was randomly distributed according to Randomized Complete Design (RCD), with three replicates. The less crop cycle period (day) which in Treatments T7 and T8 (30.33, 31.67 days) when T2 (100%Corncobs), T1 (100%Waste of Date palm), T7 (80%Waste of the date palm with 20%Corn husks) and T8 (80% Corncobs with 20%Corn husks) provide the crest mushrooms yield arrived 293.0 280.7, 268.7 and 264.0 g kg-1 substrate respectively. Keywords. Bio protein; lignocelluloses; Mushroom substrates; Oyster mushrooms

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Fadhila, Alfredi Anis, Welly Darwis i Ali Sadikin Berutu. "Pertumbuhan Miselium Pada Bibit F2 Dan F3 Jamur Tiram Putih (Pleurotus ostreatus (Jacq. Ex. Fr) kummer) dengan Penambahan Gula (Sukrosa) di Usaha Bersama Budidaya Jamur Tiram Kota Medan". Konservasi Hayati 16, nr 1 (29.04.2020): 22–29. http://dx.doi.org/10.33369/hayati.v16i1.11564.

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White oyster mushrooms is one of the commercial edible mushrooms, high and prospective economy value as a source of the income of farmers. This fungus can also grow on media that is given the addition of sucrose (sand sugar). Sucrose have the ability in increase of conidia germination and fungal growth. The purpose of this study was to determine the effect of adding the right dose of sucrose sugar to the growth of white oyster mushroom mycelium. This study used the experiment method. The results obtained from this study were effective doses of sugar in the long growth of oyster mushroom mycelium in F2 seedlings were 40 grams from 4% of growing media with an average growth of 0.67 cm per 2 days, while in seed F3 were 40 grams from 4% of growing media with an average growth of 0.36 cm per 2 days.

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Fitriawan, Helmy, Kholid Ali Dwi Cahyo, Sri Purwiyanti i Syaiful Alam. "Pengendalian Suhu dan Kelembaban pada Budidaya Jamur Tiram Berbasis IoT". Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 9, nr 1 (31.03.2020): 28. http://dx.doi.org/10.23960/jtep-l.v9i1.28-37.

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Oyster mushrooms (Pleurotus Ostreatus), such as white mushroom, chinese mushroom, and warm mushroom, is one type of edible mushrooms. Oyster mushroom cultivation is usually done at the mushroom house (kumbung) which is mostly made of bamboo. Oyster mushrooms can grow optimally by controlling the temperature and humidity in the kumbung. Kumbung environment conditioning is usually done manually by spraying water on the planting medium every 8 hours. But this is perceived as ineffective and requires high effort. For this reason, we need a technology that can monitor as well as control the environmental conditions inside the kumbung automatically and remotely. This paper describes the design of a system to monitor and control the temperature and humidity in the kumbung for oyster mushroom cultivation based on IoT (Internet of Things). This system is developed consisting of five parts, i.e sensor modules, microcontrollers, data loggers, actuators, and monitoring and control interfaces. The main result of this study is a remote monitoring and control of environmental conditions for oyster mushroom cultivation. The data of monitoring, in the form of temperature and humidity, are saved to the data logger and can be downloaded in the format (.csv). The system works functionally in accordance with the expected specifications, both in terms of sensor readings and actuator controlling.

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Nelima, M., A. Nyakundi i J. Achoka. "EVALUATION OF COST-BENEFITS OF OYSTER MUSHROOM PRODUCTION USING INNOVATIVE WATER HYACINTH SUBSTRATE FOR SUSTAINABLE DEVELOPMENT OF SME, KENYA". International Journal of Finance and Accounting 6, nr 1 (7.07.2021): 16–31. http://dx.doi.org/10.47604/ijfa.1310.

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Purpose: The study did an evaluation of cost-benefits of oyster mushroom production using innovative water hyacinth substrate for sustainable development of Sme, Kenya. Methodology: The study employed the Benefit-Cost Analysis (BCA) technique for the evaluation Findings: Oyster mushroom is edible and belongs to fungi Kingdom and can play a key role in economic development of a country. It can also contribute immensely to human wellness through enhancement of body immune system when consumed regularly. Unique contribution to theory, practice and policy There is need to evaluate the Cost-Benefits of Oyster Mushroom Production Using Innovative Water Hyacinth Substrate for Sustainable Development of SMEs in Kenya. Objectives include determination of economic Net present Value (ENPV) and determination of Economic Benefit-Cost Ratio (EBCR). The significance of this study include control of Corona Virus (COVID-19) pandemic disease, poverty reduction, reduction of unemployment crisis and enhancement of sustainable business opportunity for SME.

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Meng, Yuan, Zhenbin Guo, Susan C. Fitzer, Abhishek Upadhyay, Vera B. S. Chan, Chaoyi Li, Maggie Cusack, Haimin Yao, Kelvin W. K. Yeung i Vengatesen Thiyagarajan. "Ocean acidification reduces hardness and stiffness of the Portuguese oyster shell with impaired microstructure: a hierarchical analysis". Biogeosciences 15, nr 22 (16.11.2018): 6833–46. http://dx.doi.org/10.5194/bg-15-6833-2018.

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Abstract. The rapidly intensifying process of ocean acidification (OA) due to anthropogenic CO2 is not only depleting carbonate ions necessary for calcification but also causing acidosis and disrupting internal pH homeostasis in several marine organisms. These negative consequences of OA on marine calcifiers, i.e. oyster species, have been very well documented in recent studies; however, the consequences of reduced or impaired calcification on the end-product, shells or skeletons, still remain one of the major research gaps. Shells produced by marine organisms under OA are expected to show signs of dissolution, disorganized microstructure and reduced mechanical properties. To bridge this knowledge gap and to test the above hypothesis, we investigated the effect of OA on juvenile shells of the commercially important oyster species, Magallana angulata, at ecologically and climatically relevant OA levels (using pH 8.1, 7.8, 7.5, 7.2). In lower pH conditions, a drop of shell hardness and stiffness was revealed by nanoindentation tests, while an evident porous internal microstructure was detected by scanning electron microscopy. Crystallographic orientation, on the other hand, showed no significant difference with decreasing pH using electron back-scattered diffraction (EBSD). These results indicate the porous internal microstructure may be the cause of the reduction in shell hardness and stiffness. The overall decrease of shell density observed from micro-computed tomography analysis indicates the porous internal microstructure may run through the shell, thus inevitably limiting the effectiveness of the shell's defensive function. This study shows the potential deterioration of oyster shells induced by OA, especially in their early life stage. This knowledge is critical to estimate the survival and production of edible oysters in the future ocean.

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Moutopoulos, Dimitrios K., Vasileios Minasidis, Athina Ziou, Alexandra S. Douligeri, George Katselis i John A. Theodorou. "Investigating the Acceptance of a New Bivalve Product in the Greek Shellfish Market: The Non-Indigenous Pearl Oyster Pinctada imbricata radiata". Journal of Marine Science and Engineering 10, nr 2 (12.02.2022): 251. http://dx.doi.org/10.3390/jmse10020251.

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Greece exhibits the lowest seafood per capita consumption amongst European Mediterranean countries, and the investigation of consumer attitudes to new seafood products would bridge the gap among producers and consumers by promoting the vertical integration of the supply chain. However, limited information exists about consumer preferences for bivalves in the Mediterranean and for wild bivalves in particular. The present study aims to investigate, for the first time, consumers’ attitudes towards the purchase and consumption of bivalves, and more specifically, towards the edible pearl oyster Pinctada imbricata radiata, in the Greek shellfish market. Adult participants from the entire country completed a questionnaire covering the basic marketing aspects of bivalve and pearl oyster consumption, such as choice, purchase, reasons for consuming bivalves, confidence in product’s hygiene certification, media influence, etc. Data analysis included uni- and multi-variate statistics to examine the possible relations between the consumers’ demographics and socio-economic characteristics, and bivalve marketing aspects. Results showed that the majority of Greek consumers chooses traditional shellfish shops for purchasing pearl oysters, prefers a certification of quality, and trusts the confirmation provided by the veterinary authorities. Consumers’ attitudes vary considerably according to their demographics and socio-economic characteristics. Multivariate models revealed that the married, highly educated consumers that live in urban places were more reluctant to try new shellfish products and to accept an innovative way of market supply. The results reflect the positive attitude of Greek consumers towards the consumption of pearl oyster, a fact that would be helpful for decision makers in the planning of production, which in turn would promote bivalve consumption in the Greek shellfish market.

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Theodorou, John A., Vasileios Minasidis, Athina Ziou, Alexandra S. Douligeri, Marios Gkikas, Evangelia Koutante, George Katselis, Orestis Anagnopoulos, Nikos Bourdaniotis i Dimitrios K. Moutopoulos. "Value Chain for Non-Indigenous Bivalves in Greece: A Preliminary Survey for the Pearl Oyster Pinctada imbricata radiata". Journal of Marine Science and Engineering 11, nr 1 (4.01.2023): 95. http://dx.doi.org/10.3390/jmse11010095.

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The present study investigates through an integrated survey, for the first time in Greek shellfish market, the marketing distribution towards a new edible shellfish product that of the non-indigenous pearl oyster Pinctada imbricata radiata. The survey conducted through personal interviews on sector entrepreneurs/staff of the supply (i.e., shellfish producers, wholesalers, fishmongers, owners of restaurants). Internet-based quantitative research was also conducted to explore the market supply of the pearl oyster covering all nine regional units of Greece. The market for pearl oyster seems to be there as a substitute of the major commercial species in seasons of shortages. There is a specimen mislabeling throughout Greece, thus, extraction of significant information about the market supply of pearl oyster is deficient. Further knowledge on the bivalve shellfish value chain is needed, to define how the wild and the farmed species (mussels) interact in the market and in the distribution channels, toward a product-easy to use in the supply chain and friendly to the consumer. Findings also raises additional concerns as a priority for conservation, and the current practices do not satisfy the Common Fisheries Policy in terms of traceability.

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Thomas John, Ajith. "Chemical Composition of the Edible Oyster Shell Crassostrea Madrasensis (Preston 1916)". Journal of Marine Biology and Aquaculture 2, nr 2 (2016): 1–4. http://dx.doi.org/10.15436/2381-0750.16.972.

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Balasubramanya, R. H., i A. A. Kathe. "An inexpensive pretreatment of cellulosic materials for growing edible oyster mushrooms". Bioresource Technology 57, nr 3 (wrzesień 1996): 303–5. http://dx.doi.org/10.1016/s0960-8524(96)00086-7.

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Tibile, R. M., i H. Singh. "Larval rearing and spat production of edible oyster Crassostrea gryphoides (Schlotheim)". Aquaculture Research 34, nr 10 (sierpień 2003): 785–92. http://dx.doi.org/10.1046/j.1365-2109.2003.00858.x.

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Ittoop, Gijo, Kizhakkayil C. George, Nandiath K. Sanil, Rani Mary George, Kizhakkecheruvil S. Sobhana i Padmini C. Nisha. "Characterization of haemocytes of the Indian edible oyster, Crassostrea madrasensis (Preston)". Aquaculture Research 37, nr 16 (grudzień 2006): 1636–43. http://dx.doi.org/10.1111/j.1365-2109.2006.01606.x.

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Lirette, A., M. D. MacPherson, J. P. MacIntyre i J. C. Lewis. "Edible land snail production under natural climatic conditions in Nova Scotia". Canadian Journal of Animal Science 72, nr 1 (1.03.1992): 155–59. http://dx.doi.org/10.4141/cjas92-017.

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One thousand two hundred and fifty land snails were divided randomly among 25, 1.5-m × 0.9-m × 1.5-m cages wrapped in a nylon screen and chicken wire to prevent the snails from escaping and to protect them from predators. The cages were placed in a shaded area on the southeastern edge of a white clover field and randomly divided into five nutritional treatments with each treatment replicated five times. The snails were fed with natural vegetation, lettuce and oyster shells, lettuce alone, oat bran, or white clover in treatments 1, 2, 3, 4, and 5, respectively. A digestibility trial on lettuce and white clover was also carried out. The snails gained significantly (P < 0.05) more weight when fed with the lettuce and lettuce plus oyster shells than the other treatments. The weight gains for the white clover and natural vegetation were intermediate among the diets. The death rate was approximately 5.1 ± 0.3% in each treatment with the exception of the oat bran diet (66 ± 5%). The digestibilities of lettuce and white clover dry matter were 83.1 ± 1.3% and 82.5 ± 1.5%, respectively, and were not significantly different (P > 0.05). It was concluded that edible land snails can be raised outside during the summer under the environmental conditions of Nova Scotia if fed with diets 1, 2, 3, or 5. Key words: Edible land snail, Otala, nutrition, Nova Scotia

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Mishra, Anjuli. "Modifaction and Development of Oyster Mushroom-Based Cookies". Emerging Trends in Nutraceuticals 1, nr 2 (28.07.2022): 36–42. http://dx.doi.org/10.18782/2583-4606.110.

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Mushroom cultivation is increasing day by day in Chhattisgarh as well as India and is an important dietary food for rural people. The protein nature of the cereal-based diet can be improved by fortification. Edible mushrooms are rich in protein, carbohydrates, minerals, and other nutritional compounds. Value additions of mushrooms in the form of powdered biscuits, cake etc, are sources that have incredible potential to fulfil nutrition demand. The present aim of the investigation was to develop oyster mushroom cookies mushrooms from locally accessible crude materials. Raw mushrooms were cleaned in normal water, whitened with steam for 10 minutes, sliced for uniform size, and kept dry in a solar dryer at 35℃ for 8 hours. Prepared a composition of flour, Rava, sugar, mushroom powder, milk powder, ghee, baking powder, baking soda, and salt for making biscuits. Mix all the ingredients and make the dough, roll it with the help of a rolling pin and keep it in the microwave at 170℃ for 40 minutes. After this, It was cooled and kept at room temperature and kept it in an air-tight container. The Biscuits were ready and sliced in uniform size in the form of round and square shapes for packaging. After analysis, it was found that mushroom-fortified cookies have high protein content, low-fat content, high fibre, minerals and vitamin content which will be useful to overcome malnutrition problems.

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Agelopoulou, Barbara, Peter D. Cary, Theocharis Pataryas, Vassiliki Aleporou-Marinou i Colyn Crane-Robinson. "The sperm-specific proteins of the edible oyster (European flat oyster (Ostrea edulis)) are products of proteolytic processing". Biochimica et Biophysica Acta (BBA) - Gene Structure and Expression 1676, nr 1 (styczeń 2004): 12–22. http://dx.doi.org/10.1016/j.bbaexp.2003.10.004.

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Haseeb Irfan, Fahad, Saman Shafiq, Sayed Afroz, Amina Saleem i Muhammad Ammar. "Medicinal Importance of Pleurotus species (Oyster Mushroom) A review". Interdiciplinary Journal and Hummanity (INJURITY) 1, nr 1 (10.10.2022): 29–34. http://dx.doi.org/10.58631/injurity.v1i1.6.

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Pleurotus ostreatus is a Macro- Fungi. It belongs to the class Basidiomycota and the family Agaricaceae. It is the second-largest cultivated edible mushroom for various purposes like food and medicine. Somehow cardiometabolic parameters and various diseases like cancer can be treated with the intake of mushrooms through diet. In the modern world, oyster mushrooms are known for their high-quality protein, fiber, vitamins and many other healing properties. It is used as a health enhancer, more than any other mushroom. Many biologically active compounds in this mushroom include polysaccharides, lipopolysaccharides, proteins, peptides, glycoproteins, nucleosides, triterpenoids, lectins, lipids and their derivatives.i In this review, an extensive database search and analysis was performed to change the status and to predict the biomedical potential of Oyster mushroom (Pleurotus). (Sarma, Saha et al. 2018)

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Mukundraj Govindrao Rathod, Jivan Munja Dhotare, Gautam Tanaji Kamble, Pratibha Ishwardas Dhawale, Umesh Pravin Dhuldhaj, Arti Balu Chakke, Jaya Bhagwanbuwa Puri i Anupama Prabhakarrao Pathak. "Influence of various substrate treatment methods on yield and biological efficiency of Pleurotus florida mushroom". World Journal of Advanced Engineering Technology and Sciences 8, nr 1 (28.02.2023): 216–24. http://dx.doi.org/10.30574/wjaets.2023.8.1.0035.

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Due to their excellent flavour and taste, Pleurotus species, which flourish in temperate and subtropical environments, are well-liked among edible mushrooms. Oyster mushrooms could be grown on a variety of substrates due to their powerful enzymatic properties. Pleurotus sp. grows more easily, more profitably, and more nutrient-densely on a variety of organic waste raw materials and environmental factors. Sterilization of the substrate is one of the most crucial steps in oyster mushroom cultivation. There have been numerous reports of contaminated mushroom substrate. Suitable sterilization techniques must be used on the substrates. There are several treatments for mushroom substrate that can be used to manage the frequent moulds that infest edible mushrooms. Sterilization of the substrate is necessary to get rid of pathogenic and rival microorganisms and to encourage the mycelial growth of the desired mushroom species. The goal of the current study was to identify the best treatment strategy for the chosen substrates. For substrate treatment for Pleurotus florida cultivation, hot water, boiling water, steam sterilization in an autoclave, and chemical treatment methods were used. It was observed that the steam sterilization method was superior to other methods as it supported relatively short spawn run duration, amazing yield, and high biological efficiency.

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., N. Annamalai, R. Anburaj ., S. Jayalakshmi . i R. Thavasi . "Antibacterial Activities of Green Mussel (Perna viridis) and Edible Oyster (Crassostrea madrasensis)". Research Journal of Microbiology 2, nr 12 (1.12.2007): 978–82. http://dx.doi.org/10.3923/jm.2007.978.982.

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Khatun, Selima, Aminul Islam, Ugur Cakilcioglu, Perihan Guler i Narayan Chandra Chatterjee. "Nutritional qualities and antioxidant activity of three edible oyster mushrooms (Pleurotus spp.)". NJAS - Wageningen Journal of Life Sciences 72-73 (czerwiec 2015): 1–5. http://dx.doi.org/10.1016/j.njas.2012.03.003.

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Muthezhilan, R., K. Balaji, K. Gopi i A. Jaffar Hussain. "Purification of Protein from Marine Edible Oyster Crassostrea madrasensis for Bactericidal Potency". Biosciences Biotechnology Research Asia 11, SE (30.10.2014): 25–29. http://dx.doi.org/10.13005/bbra/1387.

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Keshamma E. "Determination of Bioactive Compounds in Edible Mushroom Pleurotus eryngii". international journal of engineering technology and management sciences 6, nr 5 (28.09.2022): 830–34. http://dx.doi.org/10.46647/ijetms.2022.v06i05.128.

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The current study designed to conduct with the main purpose to determine bioactive components of methanolic extract of edible oyster mushroom viz. Pleurotus eryngii using GC-MS technique. P. eryngii samples was purchased from local market, and subjected to methanolic extraction using Soxhlet extraction method. The results of GC-MS analysis delineated that the following prevailing bioactive compounds identified in the methanolic extract of P. eryngii i.e., conhydrin, diethyl phthalate, phthalic acid-butyl hex-3-yl ester (alkaloids), ar-turmerone (sesquiterpenoid), palmitic acid, myristic acid, phenol, and benzoic acid. In conclusion, polyphenols, alkaloids, terpenoids and Vitamin B class of secondary metabolites are the majorly identified in GC-MS analysis of methanolic extracts of P. eryngii. Therefore, methanolic extract of P. eryngii could be exploited for biopharmaceutical and therapeutic applications.

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Xin, Shi Gang, Guo De Li, Fu Long Ren, Na Li i Shi Wei Wu. "Detection and Evaluation of Heavy Metal in Edible Fungi of Liaoning Province". Applied Mechanics and Materials 675-677 (październik 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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Majib, Nur Mawaddah, Sung Ting Sam, Noorulnajwa Diyana Yaacob, Nor Munirah Rohaizad i Wai Kian Tan. "Characterization of Fungal Foams from Edible Mushrooms Using Different Agricultural Wastes as Substrates for Packaging Material". Polymers 15, nr 4 (10.02.2023): 873. http://dx.doi.org/10.3390/polym15040873.

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Agricultural wastes and leaves, which are classified as lignocellulosic biomass, have been used as substrates in the production of fungal foams due to the significant growth of the mushroom industry in recent years. Foam derived from fungi can be utilized in a variety of industrial applications, including the production of packaging materials. Here, white oyster mushrooms (Pleurotus florida) and yellow oyster mushrooms (Pleurotus citrinopileatus) were cultivated on rice husk, sawdust, sugarcane bagasse, and teak leaves. Fungal foams were produced after 30 days of incubation, which were then analyzed using scanning electron microscopy (SEM), thermal analysis (TGA), and chemical structure using Fourier-transform infrared spectroscopy. Mechanical testing examined the material’s hardness, resilience, and springiness, and water absorption tests were used to determine the durability of the fungal foams. Our findings demonstrated that fungal foams made from rice husk and teak leaves in both mycelium species showed better mechanical properties, thermal stability, and minimal water absorption compared to the other substrates, and can thus have great potential as efficient packaging materials.

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Santoso, Untung, Zulaikha Zulaikha i Rabiatul Wahdah. "Perbedaan Kualitas Kompos Berbahan Dasar Limbah Baglog Jamur Tiram dan Kotoran Ayam". EnviroScienteae 17, nr 1 (16.08.2021): 136. http://dx.doi.org/10.20527/es.v17i1.11367.

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Oyster mushroom is a common edible mushroom and grown commercially around the world for food. As the increasing of the cultivation go hand in hand with the increasing production of the mushroom, however, it also means an increase of waste of media growing mushrooms were produced. Oyster mushroom baglog waste is merely discarded and unutilized, so it will become a pile of garbage and pollute the environment. In reducing the amount of waste of it is to make it compost. The purpose of this study was to determine differences in the quality of compost made from baglog oyster mushroom waste and chicken manure with several SNI parameters. This research is a descriptive method by looking at differences in the quality of compost made from baglog waste and chicken manure, specifically : k1 = 4 kg baglog waste + 3 kg chicken’s manure, k2 = 5 kg baglog waste + 2 kg chicken’s manure, k3 = 6 kg baglog waste + 1 kg of chicken’s manure. This research was conducted in 3 stages, in specific: (i) Preparation, (ii) Implementation of composting, (iii) Observation and data processing. The results of this study there are differences in the quality of compost made from 5 kg baglog oyster mushroom waste + 2 kg chicken manure gives the best results for C-Organic, N-Total, P-Total, K-Total, C / N Ratios and pH that meets SNI.

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Elsisura, Irish B., i Mary Amor G. Figueroa. "Growth and Yield Performance of Oyster Mushroom Cultivated in Combined Cassava Peels, Coconut Residue and Coffee Waste Substrates". American Journal of Environment and Climate 1, nr 1 (8.04.2022): 1–11. http://dx.doi.org/10.54536/ajec.v1i1.206.

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The oyster mushroom (Pleurotus ostreatus) is an edible mushroom that belongs to the class of Basidiomycetes. It has reached sufficient market maturity because of its flavor, shelf-life durability, and protein and fiber content. Besides their nutritional, medicinal, and economic value, they may help the country’s agricultural waste management, bridge environmental issues, and contribute to climate change resolution advancements. A study on different varieties of agricultural substrates derived from waste materials such as cassava peels, coconut residue, and coffee waste was investigated and compared to sawdust, the common substrate for oyster mushrooms. The effects of different substrates on the morphological characteristics of P. ostreatus, percent contamination, and yield parameters were recorded and analyzed using the Analysis of Variance in Completely Randomized Design, and their significant results were compared using Tukey’s HSD. Results showed that different substrate mixtures did not significantly influence the morphological characteristics of P. ostreatus. Moreover, sawdust, the common substrate for oyster mushrooms, showed the lowest percent contamination as compared to other substrate mixtures. Contaminants found in cassava substrates include Trichoderma spp., Aspergillus spp., Fusarium spp., Neurospora spp., and Penicillium spp. 80% of cassava peels combined with 10% coconut residue and 10% coffee waste significantly increased the number of fruiting bodies and produced the heaviest fresh weights of oyster mushrooms. Stipe length and pileus diameter were also significantly influenced by this substrate mixture, which is comparable to the common substrate. However, further research on the varying proportions of these substrate mixtures on the performance of oyster mushrooms is recommended.

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Elfarisna, Elfarisna, i Iwan Saskiawan. "Utilization of coconut water as inducing substance in the cultivation of Pleurotus ostreatus". Jurnal AGROSAINS dan TEKNOLOGI 4, nr 1 (2.07.2019): 25. http://dx.doi.org/10.24853/jat.4.1.25-30.

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Cultivation of edible mushrooms has been evaluated as an effective way for increasing income of people in developing countries. Pleurotus ostreatus, well known as an oyster mushroom is the most popular edible mushroom in Indonesia. They usually is cultivated using a sawdust as a main substrate. The aim of this research is to reveal the addition of coconut water, the byproduct of traditionally coconut process as an inducing substance in P. ostreatus cultivation. The results shown that the addition 25% (v/v) of coconut water in substrate of P. ostreatus induce the growth of mycelium. On the other hand, the addition of 50% (v/v) of coconut water affect in the day of fruit body formation become faster as well as increase the number of pileus (stalk) and the weight of fruit body.

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CHRISTITA, MARGARETTA, i ADY SURYAWAN. "ECONOMICAL AND ECOLOGICAL FRIENDLY OF GROWTH MEDIA FOR EDIBLE MUSHROOM Pleurotus ostreatus MADE OF THE COCONUT WASTE". Jurnal Biologi Udayana 22, nr 1 (30.06.2018): 35. http://dx.doi.org/10.24843/jbiounud.2018.v22.i01.p05.

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The abundance of coconut waste in North Sulawesi has not been processed and used optimally, then it becomes waste for the environment. Coconut coir processing for planting medium is limited only for coconut peat (coconut husk powder). One drawback in processing coconut peat requires special equipment and the fuel is expensive. This study aimed to compare the use coconut peat and coconut coir as growing medium for white oyster mushroom. Coconut coir was cut 3cm x 2cm x 1cm in size, while the comparison medium uses a coconut peat. Compositions of both media are coconut coir / coconut peat 83%, 16% ricebran, 1% limestone, 60% water. The result showed that coconut coir more productive than coconut peat. Coconut coir media produces 120.62 grams while the coconut peat media weighing 116.11 grams on each harvesting. Based on the result it can be conclude the usage of coconut coir was better compare than coconut peat for cultivation of oyster mushroom. Key words: Coconut waste, coconut coir, coconut peat, media, mushroom

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Hassan, Abdullah Abdulkareem, i Maha Talib Ibrahim. "Isolation, Morphological and Molecular Identification of the Pathogenic and Competitors Fungi Associated with the Edible Mushroom Pleurotus sp. and Control Them". IOP Conference Series: Earth and Environmental Science 1060, nr 1 (1.07.2022): 012118. http://dx.doi.org/10.1088/1755-1315/1060/1/012118.

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Abstract Eleven fungal isolates were isolated from oyster mushroom culture media. 10 isolates showed antagonistic activity against P. pulmonarius, while two fungal isolates did not show any antagonistic activity. the highest pathogenic fungi were identified as T. longibrachiatum, T. pleuroticola, R. arrhizus, M. hiemalis and P. glabrum according to the morphological and molecular methods and were registered in the World Genetic Bank at NCBI with the accession numbers OM438162.1, OM438163.1, OM438161.1, OM453951.1 and OM438160.1, respectively, the species T. pleuroticola, R. arrhizus and M. hiemalis were recorded for the first time in Iraq at the molecular level. The effect of some oils on the growth of the oyster mushroom P. pulmonarius and its pathogenic fungi was studied, the results showed that the highest effect of jojoba oil, olive oil, almond oil, sesame oil and coconut oil at 5% was recorded the highest inhibition of the all tested pathogenic fungi, while no inhibitory effect was recorded for the oyster mushroom P. pulmonarius. Sodium bicarbonate at 3 and 5% showed complete inhibition of the growth of all pathogenic fungi. The results showed that 5% of acetic acid inhibits the pathogenic fungi T. longibrachiatum, R. arrhizus and T. pleuroticola, where the diameters of the colonies reached 2.5, 2.7 and 3.1 cm. respectively. The highest biological efficiency was recorded in P. eryngii growing in the medium treated with the pathogenic fungus P. glabrum in presence of sodium bicarbonate, which reached to 69.58%. In the interaction between oyster mushroom species and the media, the results showed that the highest infection rate was in P. eryngii in the medium treated with T. longibrachiatum, which reached to 39.56%, while the lowest infection rate was with P. pulmonarius grown in the medium treated with sodium bicarbonate and the pathogenic fungus P. glabrum, which was 13.15%. Under the pathogens infection, the highest protein content was found in P. eryngii grown in the treated medium with sodium bicarbonate and P. glabrum resulting in 31.22%, while the lowest protein was12.07%. in P. ostreatus grown in the medium infected with T. longibrachiatum.

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BHATIA, Poonam, Ranjana PRAKASH i N. Tejo PRAKASH. "Selenium Uptake by Edible Oyster Mushrooms (Pleurotus sp.) from Selenium-Hyperaccumulated Wheat Straw". Journal of Nutritional Science and Vitaminology 59, nr 1 (2013): 69–72. http://dx.doi.org/10.3177/jnsv.59.69.

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

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Watanabe, Fumio, Hiromi Katsura, Shigeo Takenaka, Toshiki Enomoto, Emi Miyamoto, Toshiyuki Nakatsuka i Yoshihisa Nakano. "Characterization of vitamin B 12 compounds from edible shellfish, clam, oyster, and mussel". International Journal of Food Sciences and Nutrition 52, nr 3 (1.05.2001): 263–68. http://dx.doi.org/10.1080/713671784.

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Watanabe,, Fumio, Hiromi Katsura,, Shigeo Takenaka,, Toshiki Enomoto,, Emi Miyamoto,, Toshiyuki Nakatsuka, i Yoshihisa Nakano. "Characterization of vitamin B 12 compounds from edible shellfish, clam, oyster, and mussel". International Journal of Food Sciences and Nutrition 52, nr 3 (styczeń 2001): 263–68. http://dx.doi.org/10.1080/09637480020027000-3-6.

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