Mycelial fatty acid composition of Pleurotus spp. and its application in the intrageneric differentiation

Dimou, D.; Georgala, Aikaterini; Komaitis, Michael; Aggelis, George

doi:10.1017/s0953756202006184

Cited by 29 publications

(9 citation statements)

References 19 publications

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“…The second most abundant fatty acid in P. tuber-regium , P. ostreatus , P. sajor-caju and A. auricula was oleic acid (C18:1n9), while in T. robustus , L. squarrosulus strain SQW and L. squarrosulus strain LSF it was palmitic acid (C16:0). The global percentages obtained for SFA, MUFA and PUFA in P. ostreatus and P. sajor-caju are very similar to those presented in other studies [19,20].…”

Section: Resultssupporting

confidence: 88%

Evaluation of the Chemical and Antioxidant Properties of Wild and Cultivated Mushrooms of Ghana

et al. 2014

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Knowledge of the chemical composition of both wild and cultivated edible mushrooms in Ghana is limited. This study reports their nutritional value, composition in lipophilic and hydrophilic molecules, minerals and antioxidant properties. The samples were found to be nutritionally rich in carbohydrates, ranging from 64.14 ± 0.93 g in Pleurotus ostreatus strain EM-1 to 80.17 ± 0.34 g in Lentinus squarrosulus strain LSF. The highest level of proteins (28.40 ± 0.86 g) was recorded in the mentioned P. ostreatus strain. Low fat contents were registered in the samples, with Auricularia auricula recording the lowest value. High levels of potassium were also observed with the following decreasing order of elements: K > P ~ Na > Mg > Ca. High levels of antioxidants were also observed, thus making mushrooms suitable to be used as functional foods or nutraceutical sources. Furthermore, this study provides new information regarding chemical properties of mushrooms from Ghana, which is very important for the biodiversity characterization of this country.

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Section: Resultssupporting

confidence: 88%

Evaluation of the Chemical and Antioxidant Properties of Wild and Cultivated Mushrooms of Ghana

et al. 2014

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“…However, the differences in the FA composition between the fungus biomass and the fermented RB could be associated with the culture conditions or the media composition used to cultivate the fungus. Despite that, the FAs identified in the P. sapidus biomass were similar to those reported by different Pleurotus species where the main FAs were linoleic (30%-68%) followed by oleic (9%-40%) and palmitic (12%-32%) FAs, while stearic acid was present in lower concentrations (<12%) [26,29].…”

Section: Effects Of the Ssf On The Fatty Acid Composition Of Rice Bransupporting

confidence: 80%

Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

et al. 2019

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Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.

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“…Protein in the pickle was found to be 20.13 per cent which is in concurrence with accordance with per cent protein levels of fresh weight of P. ostreatus, P. sajor-caju which are in the range of 20.82 -21.22 per cent 10 . However, the protein contents of mushrooms are affected by a variety of factors, namely the species of mushrooms, substrate used for cultivation, the stage of development at which it is harvested and the part sampled 12 carbohydrates were estimated to be 34.6 per cent which is in range with literature values (32.5-48%) 14 . The calorific value estimated by bomb calorimetric method came out to be 631 kcal/100 g of pickle sample which is 1.5-1.8 times the value of that of P. ostreatus (350-420 kcal/100 g).…”

Section: Resultssupporting

confidence: 52%

Nutritional Studies and Antioxidant Profile of Pickled Oyster Mushrooms of North East India

2017

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Mushroom is a very popular food that is consumed around the globe yet it finds very limited acceptance in India, that too mainly among the elite. Non-availability of mushrooms around the year and its highly perishable nature makes it an expensive commodity for the common people to afford. Hence pickling may be viewed as a method to increase the shelf life of oyster mushrooms from 4-7 days under refrigerated condition to at least up to 12 months at room temperature. Hence a recipe for pickling of mushrooms using Indian spices was formulated so as to suit the Indian palate. The proximate analysis, calorific value, mineral and fatty acid profile along with antioxidant profile of the mushroom pickle was elucidated. Sensory parameters and shelf life and stability determining data like pH, titratable acidity and microbiological profile of the pickle was also performed. Finally it was observed that the mushroom pickle formulation has a shelf life of at least 12 months at room temperature with an overall acceptability (OAA) score above ‘very good’ mark.

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Mycelial fatty acid composition of Pleurotus spp. and its application in the intrageneric differentiation

Cited by 29 publications

References 19 publications

Evaluation of the Chemical and Antioxidant Properties of Wild and Cultivated Mushrooms of Ghana

Evaluation of the Chemical and Antioxidant Properties of Wild and Cultivated Mushrooms of Ghana

Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Nutritional Studies and Antioxidant Profile of Pickled Oyster Mushrooms of North East India

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