Cultivation of &lt;em&gt;Agaricus blazei&lt;/em&gt; in the environmental protection area of the Baturité region under three types of casing soils

Cavalcante, José Luis Rocha; Gomes, Vânia Felipe Freire; Filho, João Kopytowski; Minhoni, Marli Teixeira de Almeida; Andrade, Meire Cristina Nogueira de

doi:10.4025/actasciagron.v30i4.5309

Cited by 6 publications

(2 citation statements)

References 2 publications

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“…Different substrate formulations of mushroom cultivation can affect the biologica properties of the substrate (population and activity of microbes) and the biological effi ciency of the mushroom itself [4,55,56]. There are two main substrates used for commer cial mushroom cultivation from agro-industrial waste: composted substrates (fermenta tion substrates) and non-composted substrates.…”

Section: Mushroom Cultivation 21 Sources and Composition Of Substratesmentioning

confidence: 99%

Impact of Cultivation Substrate and Microbial Community on Improving Mushroom Productivity: A Review

Suwannarach

Kumla

Zhao

et al. 2022

Biology

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Lignocellulosic materials commonly serve as base substrates for mushroom production. Cellulose, hemicellulose, and lignin are the major components of lignocellulose materials. The composition of these components depends upon the plant species. Currently, composted and non-composted lignocellulosic materials are used as substrates in mushroom cultivation depending on the mushroom species. Different substrate compositions can directly affect the quality and quantity of mushroom production yields. Consequently, the microbial dynamics and communities of the composting substrates can significantly affect mushroom production. Therefore, changes in both substrate composition and microbial diversity during the cultivation process can impact the production of high-quality substrates and result in a high degree of biological efficiency. A brief review of the current findings on substrate composition and microbial diversity for mushroom cultivation is provided in this paper. We also summarize the advantages and disadvantages of various methods of mushroom cultivation by analyzing the microbial diversity of the composting substrates during mushroom cultivation. The resulting information will serve as a useful guide for future researchers in their attempts to increase mushroom productivity through the selection of suitable substrate compositions and their relation to the microbial community.

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Section: Mushroom Cultivation 21 Sources and Composition Of Substratesmentioning

confidence: 99%

Impact of Cultivation Substrate and Microbial Community on Improving Mushroom Productivity: A Review

Suwannarach

Kumla

Zhao

et al. 2022

Biology

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show abstract

“…Mushrooms, which are rich sources of bioactive compounds, are reported to contain significant levels of protein, fatty acids (especially oleic and linoleic acid), minerals, vitamins, and antioxidant compounds, depending on the differences in cultivation areas (Cavalcante et al ., 2008; Demir, 2010; Ayaz et al ., 2011; Kalač, 2013). In addition, it has been determined that mushrooms contain higher levels of protein compared to most vegetables, and the protein content varies depending on the species (Barros et al ., 2007; Beluhan & Ranogajec, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)

Erhan,

Proestos,

Manoharadas

et al. 2023

Int J of Food Sci Tech

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SummaryThe effect of different cooking methods (boiling, sous‐vide cooking, pan‐frying, oven cooking, and barbecuing) on some quality criteria (dry matter content, pH value, cooking loss value, and antioxidant activity) and polycyclic aromatic hydrocarbon (PAH) contents of cultivated mushrooms (Agaricus bisporus) was investigated. Different cooking methods were found to have significant effects on the dry matter content, cooking loss, and pH value of the mushroom, whereas no significant effect was observed on the antioxidant activity (IC50). Benzo[a]anthracene (BaA) was detected in both raw and cooked mushroom samples, with no statistically significant difference in ∑PAH4 (BaA + Chry + BbF + BaP) content between samples. The ∑PAH4 content, initially 0.30 ng/g in raw samples, ranged from 0.34 to 3.50 ng/g across mushrooms cooked using different methods. Importantly, consumption of even 1 kg of pan‐fried mushrooms with the highest ∑PAH4 content remained within the limits defined by both the Turkish Food Codex Food Contaminants Regulation (TFC 2011) and the European Union Directive (EU 2011).

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Overview of four Agaricus subrufescens strains used in the last 15 years in Brazil and other countries and current potential materials for the future

et al. 2021

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Cultivation of <em>Agaricus blazei</em> in the environmental protection area of the Baturité region under three types of casing soils

Cited by 6 publications

References 2 publications

Impact of Cultivation Substrate and Microbial Community on Improving Mushroom Productivity: A Review

Impact of Cultivation Substrate and Microbial Community on Improving Mushroom Productivity: A Review

Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)

Overview of four Agaricus subrufescens strains used in the last 15 years in Brazil and other countries and current potential materials for the future

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