Corn stalks are a major source of agricultural waste in China that have the potential for more efficient utilisation. In this study, we designed substrate formulas with different proportions of corn stalks to cultivate Pholiota microspora. The substrate formula for P. microspora cultivation that could partially or completely replace sawdust with corn stalks was selected through the analysis of mycelial growth rates, fruiting body traits, yield, biological efficiency, nutrients, and mineral composition. Our results showed that the substrate formula T2 (38% wood chips and 38% corn stalks) resulted in the highest yield of 275.66 AE 2.87 g per bag, which was 6.60% higher than that of formula CK, and the highest biological efficiency of 90.75 AE 0.04%, which was 4.58% higher than that of CK, with no significant differences from CK in terms of fruiting body traits, nutrients, or mineral composition. The substrate formula T1 (19% corn stalks) led to mushroom yields with the highest mineral and amino acid contents and was thus more suitable for the cultivation of medicinal P. microspora. Therefore, substrates comprising a mixture of corn stalks and sawdust can be used as a novel, inexpensive, and high-yield alternative for the cultivation of P. microspora.a Different letters (a-e) in the same column and rank indicate signicant differences (P < 0.05).5350 | RSC Adv., 2019,9,[5347][5348][5349][5350][5351][5352][5353] This journal is
cornea cv. Yu Muer) is a new white variety of edible fungus that was selected from a mutant of Auricularia cornea by the Engineering Research Center of the Ministry of Education, Jilin Agricultural University. Yu Muer is in genus Auricularia, family Auriculariaceae, order Auriculariales, class Agaricomycetes, and phylum Basidiomycota. It is an edible fungus and is also used in medicine (Royse, 2014; Wang, Jiang, et al., 2019a; Wang, Li, et al., 2019b). The fruiting bodies of Yu Muer are thick, tender, and crispy tastes like jellyfish, and have a jade-like warm, soft color. It is rich in nutrients, including physiologically active substances such as polysaccharides,
In this study, the color of the dry fruiting bodies, drying ratio, amino acids, and total phenolics, which are of nutritional or commercial interest, were compared among different drying temperature treatments. The effect of rehydration methods and color protection reagents on the fruiting body-color, polyphenol oxidase (PPO) activity, and browning inhibition rate were evaluated. The results showed that drying with hot air at 65°C was quickest and resulted in a better color without compromising the drying ratio and rehydration ratio of the fruiting bodies. Furthermore, some reactions that occurred under high temperatures increased the content of protein, amino acids, and total phenolics. Soaking after boiling was the most suitable rehydration method, leading to the lowest PPO activity (39.87±1.35 U/g). All of the four analyzed color protection reagents could significantly inhibit the browning of Yu Muer fruiting bodies under room temperature water rehydration conditions.
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