Biodegradative and Biosynthetic Capacities of Mushrooms: Present and Future Strategies

Rajarathnam, S.; Shashirekha, M. N.; Bano, Zakia

doi:10.1080/0738-859891224220

Cited by 64 publications

(42 citation statements)

References 576 publications

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“…The decline in crude fibre values agrees with previous studies where rice husk and wheat straw were fermented with Pleurotus spp [22,26]. The decrease in the values of crude fibre may also be as a result of the utilization of carbohydrates by the fungus as an energy source for mycelia growth as explained earlier for NSP [11].…”

Section: Discussionsupporting

confidence: 81%

“…This shows that Pleurotus ostreatus have the capacity to biodegrade fibre and possibly the non-soluble polysaccharides (NSP) that may be present in the NRH. This perhaps may be used as a source of energy during growth and other activities of lignin degrading enzymes [11]. This is supported by the study that Pleurotus ostreatus produce hemicellulolytic enzymes, lignin peroxidase and manganese peroxidase with the ability to degrade lignin and a variety of β-(1, 4) linked glucan substrates as well as glycosides [8].…”

Section: Discussionmentioning

confidence: 61%

“…However, it has been established that fungi degraded lignin faster than bacteria and also enhanced the protein content of substrate through the addition of fungal protein [9]. Pleurotus ostreatus or oyster mushroom is a fungus which is capable of bio-conversion of varieties of lingo-cellulosic materials due to the secretion of extracellular enzymes [10,11]. Available information on the nutritional changes when native rice husk (NRH) is fermented with fungus at different periods is limited.…”

Section: Introductionmentioning

confidence: 99%

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Proximate composition and amino acid profile of rice husk biodegraded with Pleurotus ostreatus for different periods

Dairo¹,

Ogunlade²,

Oluwasola³

2017

AJFAND

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Native rice husk (NRH) was fermented with Pleurotus ostreatus for 7, 14 and 21 days to improve the nutritional values. The proximate composition and amino acid profiles were determined. The results showed that crude fibre (CF), nitrogen free extract (NFE), acid detergent fibre (ADF), and neutral detergent fibre (NDF) were significantly higher (p<0.05) in the NRH (with values 13.37%,42.93%, 17.45% and13.42%, respectively) while corresponding lowest values of 12.14%, 34.26%, 12.27% and 12.41% were obtained in the 14 days samples. Crude protein (CP) was significantly highest (p<0.05) in the 7 days fermentation (12.37%) but lowest in the 21 days (7.94%). The nitrogen free extract (NFE) values were similar and higher (p<0.05) in the NRH (control), 7 and 21 days fermentation that is 42.93%, 40.37% and 39.53%, respectively. The calculated metabolizable energy (ME) was similar and higher (p<0.05) for the fermented native rice husk at 7, 14 and 21 days that is 2289.19, 2308.77 and 2328.59 kcal/kg, respectively. Dry matter (DM), ash, calcium and phosphorous values were not influenced (p<0.05) by the fungi treatment of the NRH. Essential amino acids (EAA) values viz; lysine (4.94 g/100g), valine (7.34 g/100g), threonine (4.81 g/100g), isoleucine (4.83 g/100g) and phenylalanine (5.59 g/100g) were higher (p<0.05) in the 14 days fermentation with p. ostreatus while others that are non-essential amino acids (NEAA) in this group include alanine (7.06 g/100g) and tyrosine (4.12 g/100g). Glycine (6.02 g/100g), serine (5.18 g/100g), proline (4.85 g/100g), leucine (7.44 g/100g), glutamate (14.54 g/100g) and arginine (8.51 g/100g) values were higher (p<0.05) in the 21 days while aspartate (8.70 g/100g), histidine (2.37 g/100g), methionine (2.69 g/100g), tyrosine (4.20 g/100g) and cystine (2.09 g/100g) were higher (p<0.05) in the 7 days treatment. All the amino acids with the exception of glycine, alanine and aspartate had lowest (p<0.05) values recorded in the native rice husk. The total amino acids (TAA), total essential amino acids (TEAA), total non-essential amino acids (TNEAA) were all significantly higher in the 7 days fermentation (95.43, 45.01 and 50.42, respectively) and the lowest values in the NRH. Percent EAA followed the same trend while %NEAA was highest in the NRH. Fermentation of native rice husk for 7 days improved its nutritive value and consequently increased its usage as a component of livestock feed.

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Section: Discussionsupporting

confidence: 81%

Section: Discussionmentioning

confidence: 61%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Proximate composition and amino acid profile of rice husk biodegraded with Pleurotus ostreatus for different periods

Dairo¹,

Ogunlade²,

Oluwasola³

2017

AJFAND

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“…They have mechanism of lignin degradation involving degradatory enzymes (ligninolytic enzymes, lignin Peroxidases, manganese Peroxidases, Laccases, aryl-alcohol Oxidases). These are also used in biological pulping, kraft pulp discoloration, decolorization of waste waters, coal solubilization, degradation of polystyrenes, bioremediation of toxic environmental pollutants, chlorinated organic compounds, polycyclic aromatic hydrocarbons, nitro-substituted compounds, dyes and other toxic compounds (Rajarathnam et al, 1998). Fungal inventories within the Himalayan Moist Temperate Forests (HMTF) of Pakistan revealed a new species of Calocera growing on decaying logs Abies pindrow Royle.…”

Section: Introductionmentioning

confidence: 99%

A New Dacrymycetaceous Species, Calocera himalayca sp. nov. (Basidiomycota: Dacrymycetales) from Pakistan

Hanif¹,

Khalid²

2015

IJAB

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To cite this paper: Hanif, M. and A.N. Khalid, 2015 AbstractWhile exploring biodiversity of mushrooms from Pakistan, Calocera himalayca was found growing on decaying wood in coniferous forests of Pakistan's Part of Himalaya. C. himalayca is very greasy in texture unlike the true coral fungi. Morphologically, it resembles with C. viscosa and often confused with some of the Ramaria species of coral fungi, but the greasy, viscid surface is an immediately obvious distinguishing feature of this species. The basidiomata were collected and characterized morpho-anatomically and rDNA was used to infer its phylogenetic topology/ placement with its allies.

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“…Mushroom is an excellent source of essential amino acids, vitamins, and minerals and can contribute to the formulation of a balanced diet (Bano and Rajarathnam, 1988;Manzi et al, 2001;Mattila et al, 2001). Therapeutic properties of mushrooms include enhancement of macrophage function and host resistance to many bacterial, viral, fungal, and parasitic infections; activation of a non-specific immune stimulation; and reduction of blood cholesterol and blood glucose levels (Cheung, 1998;Rajarathnam et al, 1998). Mushroom has been found to inhibit aromatase activity and suppress breast cancer cell proliferation (Grube et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Drying Characteristics Of Cap And Stem Of Mushroom

Addo¹,

Bart-Plange²,

Boakye³

2009

Jnl Sci Tech

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Thin-layer drying of cap and stem of mushroom was studied at temperatures of 40, 50 and 60°C. Drying took place in the falling rate period, and the drying behaviour was adequately described by the Page's equation. The activation energy values of cap and stem were determined to be 26.96 and 26.85 kJ/mol, respectively. The computed values of frequency factor k o for cap and stem were 4174 and 6247 h -1 , respectively. The higher k o value for stem implied lower resistance to diffusion of moisture and therefore resulted in less drying time for stem at similar moisture content.

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Biodegradative and Biosynthetic Capacities of Mushrooms: Present and Future Strategies

Cited by 64 publications

References 576 publications

Proximate composition and amino acid profile of rice husk biodegraded with Pleurotus ostreatus for different periods

Proximate composition and amino acid profile of rice husk biodegraded with Pleurotus ostreatus for different periods

A New Dacrymycetaceous Species, Calocera himalayca sp. nov. (Basidiomycota: Dacrymycetales) from Pakistan

Drying Characteristics Of Cap And Stem Of Mushroom

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