No abstract

Studies were carried out to evaluate the feasibility of using coffee industry residues, viz. coffee husk, coffee leaves and spent coffee ground as substrates in solid state fermentation (SSF) to cultivate edible mushrooms Pleurotus. Eight strains of Pleurotus ostreatus and two strains of Pleurotus sajor-caju were screened on a medium prepared from aqueous extract of coffee husk and agar. Based on best mycelial growth (9.68 m d d a y ) and biomass production (43.4 mg/plate in 9 days at 24 "C), the strain P. ostreatus LPB 09 was selected for detailed studies. SSF was carried out using these substrates under different moisture conditions (4575%) and spawn rates (2525%). In general, although a 25% spawn rate appeared superior, the 10% spawn rate was recommended for all the three substrates in view of the process economics, as there was not any significant difference in the increase with 10 to 15%. The ideal moisture content for mycelial growth was 6 6 6 5 % for coffee husk and spent coffee ground, and 6 6 7 0 % for coffee leaves. The biological efficiency (BE), which is defined as the ratio of the weight of fresh fruiting bodies to the weight of dry substrate, multiplied by 100, and which indicates the fructification ability of the fungus for utilizing the substrate, was best with coffee husk.With coffee husk as the substrate, the first fructification occurred after 20 days of inoculation, and the biological efficiency reached about 97% after 60 days. When coffee leaves were used as the substrate, no fructification was observed even upon prolonged cultivation. With spent ground as the substrate, the first fructification occurred 23 days after inoculation and the biological efficiency reached about 90% in 50 days. There was a significant decrease in the caffeine and tannin contents (61 and 79%, respectively) of coffee husk after 60 days. It was remarkable to observe that caffeine was adsorbed onto the fruiting body (0.157%). indicating that it was not completely degraded by the fungal culture. However, no tannins were found in the fruiting body, indicating that the fungal strain was capable of degrading them. The results showed the feasibility of using coffee husk and spent coffee ground as substrates without any pre-treatment for the cultivation of edible fungi in SSF, and provided one of the first steps towards an economical utilization of these otherwise unutilized or poorly utilized residues.

No abstract

No abstract

Solid state cultivation (SSC) was carried out to evaluate the feasibility of using coffee husk and spent-ground as

Ganoderma lucidum is a well-known representative of mushrooms that have been used in traditional Chinese medicine for centuries. New discoveries related to this medicinal mushroom and its biological properties are frequently reported. However, only recently have scientists started to pay special attention to G. lucidum spores. This is in part because of the recent development of methods for breaking the spore wall and extracting biocompounds from the spore. Although some research groups are working with G. lucidum spores, data in the literature are still limited, and the methods used have not been systematized. This review therefore describes the main advances in techniques for breaking the spore wall and extracting biocompounds from the spore. In addition, the major active components identified and their biological properties, such as neurological activity and antiaging and cell-protective effects, are investigated because these are of importance for potential drug development.

The objective of this work was to study the effect of caffeine and tannins on Pleurotus sp. cultivation and to evaluate the feasibility of using coffee husks as substrate for mushroom cultivation. Eight strains of P. ostreatus and two strains of P. sajor-caju were screened on a medium prepared from agar extract of coffee husk. Based on best mycelial growth and biomass production, the strain P. ostreatus LPB 09 was selected for detailed studies. With the increase of caffeine concentration, the mycelial growth and the biomass production decreased, and no growth was observed when concentration of caffeine was 2500 mg/L. Furthermore, Pleurotus did not degrade the caffeine, but absorbed it. Tannin under 100 mg/L in the medium stimulated the growth of mycelia, but above 500 mg/L it had a negative effect. When the concentration reached 1000 mg/L, the fungus still survived and showed a certain tolerance to it. No tannic acid was found in the mycelia, but its concentration decreased in the medium. This fact confirmed that Pleurotus had the capacity of degrading tannic acid. Fructification occurred after 20 days of inoculation and the biological efficiency reached about 97% after 60 days. Caffeine content in the husk after cultivation was reduced to 60.7% and tannins to 79.2%. The results indicated the feasibility of using coffee husk without any pretreatment for the cultivation of Pleurotus.

This work studies the effect of four drying methods, microwave-, oven-, freeze-and sun-drying on the parameters of antioxidant properties for Shiitake (Lentinus edodes): total phenolic content, total antioxidant capacity and DPPH scavenging activity. Freeze-drying Shiitake showed the highest activities in above three parameters. In addition, the optimum extraction condition (90℃, 40% ethanol and 1 h) of Shiitake was determined with orthogonal array design matrix using the total phenolic content as an indication. The results may be an economically interesting phytochemical source for the nutraceutical and functional food market.