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Search Results: 1 - 10 of 3059 matches for " Edible Fungi "
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Caracterización de cepas de Lactarius sección Deliciosi de Guatemala y su comparación con cepas europeas de L. deliciosus
Flores, Roberto;Honrubia, Mario;Díaz, Gisela;
Revista mexicana de micología , 2008,
Abstract: the morphological features of the mycelial cultures of 8 lactarius strains belonging to the section deliciosi from guatemala (2 lactarius deliciosus s.l, 1 l. aff. salmonicolor, 3 l. indigo y 2 l. aff. rubrilacteus) and 2 l. deliciosus strains from spain are described. they were grown in baf medium at 4 different ph values. the maximal growth was obtained at different ph values for each fungal strain. the colonies of l. deliciosus were different in colour, shape and texture depending on its geographical origin. whereas european strains were fibrillose and with surface yellow to orange, the neotropical ones were densely fibrillose and orange-pinkish to cinnamon. that features support the possibility that european and neotropical and l. deliciosus are different species.
Diversity of Wild Mushrooms in Nagaland, India  [PDF]
Toshinungla Ao, Jichule Seb, T. Ajungla, Chitta Ranjan Deb
Open Journal of Forestry (OJF) , 2016, DOI: 10.4236/ojf.2016.65032
Abstract: The Indian sub-continent is blessed with favorable agro climatic conditions that are suitable to a varied range of fungal species. Though the occurrence of mushrooms is of diverse nature, they are not well studied and documented. Northeastern region of India is one of the biodiversity hotspots. Nagaland is one of the Northeastern states of India. The people of the state highly covet mushrooms and have been a delicacy since time immemorial. The present study documents the macro fungal diversity in various districts of the state. A total of 87 species of wild mushrooms were collected and identified. They are parasitic, saprophytic and ecto-mycorrhizal in habitat. The highest numbers of mushroom species were collected during May–September from the study areas. Of the collected mushrooms, 37 species were identified as edible, 21 species medicinal, 5 poisonous and 37 inedible/unclassified.
A Method for Measuring the Degree of Fermentation of the Edible Mushroom Cultivation Substrate  [PDF]
Jinping Zhang, Xuebin Li, Yue Yin
Natural Resources (NR) , 2018, DOI: 10.4236/nr.2018.911022
Abstract: In the study, eight treated substrates were designed to explore the possibility to determine the degree of fermentation of the substrate by the mycelial growth rate, whose main raw material includes?composted pine sawdust, oil tea shell and hickory shell respectively, and auxiliary materials contain rice bran, soybean powder, etc. The result showed that the shiitake mushroom grew well in 7 treatments whose mycelial growth rate could be measured on 3rd?days when the mycelial growth rates of P1, C1 and H1 were 5.0 mm/d, 9.66 m/s, 13.33m/s.?Auricularia cornea?var.Li exhibited the fastest growth on P1 substrate. And mycelial growth rates of P1, P0 and CK1 were 5.8 mm/d,?3.66mm/d,?and?4.66 mm/d on 3rd?day, respectively. The growth rates?of?Pleurotusgeesteranus?of C1, CK2 and P0 were 9.0 mm/d,11.66 mm/d,?and?4.00 mm/d on 3rd?day, respectively. So the degree of fermentation of the substrate could be determined within
Contents of folates in edible mushrooms commercialised in the city of Campinas, S?o Paulo, Brazil
Furlani, Regina Prado Zanes;Godoy, Helena Teixeira;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000200011
Abstract: in this study, folates were evaluated in the main species of mushroom cultivated in brazil. the species analysed were agaricus bisporus (button mushroom), lentinula edodes (shiitake) and pleorotus ostreatus (shimeji). the five main forms of folate found in foods were determined: tetrahydrofolic acid (thfa), 10-methyl folic acid (10mfa), 5-methyl tetrahydrofolic acid (5mthfa), 10-formyl folic acid (10ffa) and 5-formy tetrahydrofolic acid (5fthfa). the methodology employed used extraction with phosphate buffer, clean up with trichloroacetic acid and separation of the vitamins by high-performance liquid chromatography, with simultaneous ultraviolet and fluorescence detection. the results obtained for total folate were 551 to 1404 μg.100 g -1 for the button mushroom, 606 to 727 μg.100 g -1 for shiitake and 460 to 1325 μg.100 g -1 for shimeji. the data showed that mushrooms could be considered as sources of folates and that their contribution of these vitamins to the diet was meaningful.
Catalytic Properties of Tyrosinase from Potato and Edible Fungi
Zhen Yang,Fengyin Wu
Biotechnology , 2006,
Abstract: Tyrosinase (EC 1.14.18.1) was extracted from potato (Somanum tuberosum) and four edible fungi such as Agaricus bisporus (Ab), Lentinus edodes (Le), Voluariella voluacea (Vv) and Pleurotus eryngii (Pe). The activity, kinetic parameters (Km, Vmax), optimum pH and temperature, activation energy and stability of the enzyme from different sources were determined. Comparatively, tyrosinase from Ab presented the highest activity and stability. The activity order was related to the intrinsic specific activity of the enzyme, the extraction efficiency and the assay conditions.
Valor nutricional de cogumelos comestíveis
Furlani, Regina Prado Zanes;Godoy, Helena Teixeira;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000100027
Abstract: the aim of this study was to evaluate and to compare the proximate composition, vitamin c (ascorbic acid), dietary fiber and phosphorus contents of the more cultivated mushrooms in brazil (agaricus bisporus, lentinula edodes, and pleorotus spp.). five different batches, from different brands of each mushroom were analyzed according to methods described in the association of official analytical chemists international. for total solids, protein, fat, ash, carbohydrates and dietary fiber, the average values, on a dry weight basis, were respectively: 9.37, 23.22, 4.71, 8.89, 63.17 and 34.0 g.100 g -1. for phosphorus and vitamin c, the average values on a wet weight basis were: 104.13 and 6.67 mg.100 g -1. from their compositions, the mushrooms studied here were shown to be excellent nutritional foods, presenting high protein and dietary fiber contents, low fat contents and reasonable sources of phosphorus, although poor vitamin c sources.
Crescimento micelial de Pleurotus ostreatus em resíduo de Simarouba amara
Sales-Campos, Ceci;Eira, Augusto Ferreira da;Jesus, Maria Aparecida de;Campagnolli, Francielli;Andrade, Meire Cristina Nogueira de;
Pesquisa Agropecuária Brasileira , 2008, DOI: 10.1590/S0100-204X2008001100024
Abstract: the objective of this work was to assess the mycelial growth of oyster mushroom (pleurotus ostreatus) cultivated in sawdust of simarouba amara. evaluations were made for the effect of temperatures 22, 25, 27, 30 and 35oc on the mycelial growth of p. ostreatus in 3% malt-agar and sda-ma (infusion of s. amara sawdust, enriched with soybean meal-dextrose-agar) media; and the mycelial growth in cultivation substrate of s. amara sawdust, with and without supplementation of soybean meal, at 25 and 30oc. the best development of p. ostreatus was in 3% malt-agar medium at 25oc. soybean meal supplementation on s. amara sawdust promoted mycelial growth.
Descripción de cultivos miceliares de Boletales neotropicales y europeos (Boletus grupo edulis, Boletellus y Suillus) y formación de primordios de B. edulis en cultivo puro
Díaz, Gisela;Flores, Roberto;Honrubia, Mario;
Revista mexicana de micología , 2009,
Abstract: the morphological features of 7 mycelial culture fungal strains belonging to boletales from guatemala (2 of boletus edulis, 1 of b. pinophilus, 1 of b. luteoloincrustatus, 1 of boletellus russelii, 1 of suillus tomentosus, 1 of s. bovinus) and 3 fungal strains from spain (2 of boletus edulis, 1 of b. pinophilus) are described. they were grown in mnm, moser b, gamborg and pachlewski culture media. the maximal growth was obtained with mnm and moser medium. boletus mycelia of the edulis group were similar among them. b. luteoloincrustatus mycelia were darker in colour than b. edulis and b. pinophilus. suillus tomentosus have a faster growth than the other strains tested in mnm medium. primordia of b. edulis so 18 with rudimentary stipe and pileus were obtained in bottles with peat-vermiculite and mnm medium but not in tubes with pda, at different ph levels.
Application Status and Prospect of Pinus massoniana Sawdust as the Substrate for the Cultivation of Edible Fungi  [PDF]
Jinping Zhang, Menghao Du
Food and Nutrition Sciences (FNS) , 2017, DOI: 10.4236/fns.2017.812082
Abstract:
In this paper, the research status of using Pinus massoniana sawdust for the cultivation of edible fungi was analyzed and discussed. It was found that Pinus massoniana sawdust contained the material base of edible fungi with sufficient cellulose, hemicellulose and lignin and a small amount of nitrogen, phosphorus, potassium, calcium, magnesium, other mineral salts, and some vitamins for the growth of edible fungi. However, the Pinus massoniana wood contained a significant amount of terpenoids, which are detrimental to the growth of edible fungus and mycelial. The major and current detoxification methods for Pinus massoniana sawdust were analyzed, such as steaming method, distillation method, lime water immersion method, outdoor piling fermentation method, and chemical method. Their advantages and disadvantages were discussed and reviewed. Finally, the major issues in the application of Pinus massoniana sawdust as the cultivation substrate of edible fungi were analyzed, and the application prospect of Pinus massoniana sawdust as the substrate for the cultivation of edible fungi was also reviewed.
THE PROGRESS OF FERMENTATION ENGINEERING RESEARCH OF EDIBLE-FUNGI MYCELIUM
食用菌深层发酵的研究进展

ZHOU Jian SUN Pei-Long ZHAO Pei-Cheng GAO Hong-Lin,
周键
,孙培龙,赵培城,高红林

微生物学通报 , 2003,
Abstract: Fomentation engineering is one of the modern biotechnologies. It has been intensively studied and widely applied in edible fungi. Based on the review of research history of liquid fermentation for edible fungi, the research status of liquid fermentation about edible fungi were summarized, and its application prospects on edible fungi production of our country were described in this paper.
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