Recycling cardboard wastes to produce blue oyster mushroom Pleurotus ostreatus in Iraq

Owaid, Mustafa Nadhim; Abed, Ahmed Mahali; Nassar, Burhan Majed

doi:10.9755/ejfa.2015.04.118

Cited by 31 publications

(26 citation statements)

References 10 publications

(13 reference statements)

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“…A mixture of agro-wastes can be interesting. According to Owaid et al (2015), productivity and biological efficiency were increased in some mixtures when compared with wheat straw alone, because of a variation in the capability of such substrates to aid the nutritional and environmental requirements and difference in cellulose, hemicellulose and lignin contents (Kuhad et al, 1997). The low contamination might have occurred due to a high substrate quality.…”

Section: Effects Of Intrinsic Factorsmentioning

confidence: 99%

Factors affecting mushroom Pleurotus spp.

Bellettini

Fiorda

Maieves

et al. 2019

Saudi Journal of Biological Sciences

322

210

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Pleurotus genus is one of most extensively studied white-rot fungi due to its exceptional ligninolytic properties. It is an edible mushroom and it also has several biological effects, as it contains important bioactive molecules. In basidiomycete fungi, lignocellulolytic enzymes are affected by many typical fermentation factors, such as medium composition, ratio of carbon to nitrogen, pH, temperature, air composition, etc. The survival and multiplication of mushrooms is related to a number of factors, which may act separately or have interactive effects among them. Out that understanding challenges in handling Pleurotus species mushroom requires a fundamental understanding of their physical, chemical, biological and enzymatic properties. This review presents a practical checklist of available intrinsic and extrinsic factors, providing useful synthetic information that may help different users. An in-depth understanding of the technical features is needed for an appropriate and efficient production of Pleurotus spp.

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Section: Effects Of Intrinsic Factorsmentioning

confidence: 99%

Factors affecting mushroom Pleurotus spp.

Bellettini

Fiorda

Maieves

et al. 2019

Saudi Journal of Biological Sciences

322

210

View full text Add to dashboard Cite

show abstract

“…Even though they also contain major lipids, including free fatty acids, mono, di and triglycerides, sterol esters, and phospholipids [86]. Pleurotus mushrooms are considered a functional food because of their higher food value, mainly due to high protein content and fat, carbohydrate, minerals, and vitamins [61][62][63][64][65][66][67][68][69][70][71][72][73][74][75][76][77]. Analytical reports on proximate composition showed significant variation from species to species.…”

Section: Nutritive Values Of Pleurotus Speciesmentioning

confidence: 99%

Cultivation and Nutritional Value of Prominent Pleurotus spp.: An Overview

et al. 2020

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Pleurotus species are commercially essential mushrooms and widely cultivated throughout the world. The production of Pleurotus mushrooms alone accounts for around 25% of that total cultivated mushrooms globally. In America and Europe, Pleurotus species are considered specialty mushrooms, whereas, in Korea, their cultivation is economically profitable, and it is one of the highly consumed species. Pleurotus species are predominantly found in tropical forests and often grow on fallen branches, dead and decaying tree stumps, and wet logs. Biographical studies have shown that the Pleurotus genus is among the more conspicuous fungi that induce wood decay in terrestrial ecosystems worldwide due to its formidable lignin-modifying enzymes, including laccase and versatile peroxidases. Pleurotus species can be grown easily due to their fast colonization nature on diversified agro-substrates and their biological efficiency 100%. Pleurotus mushrooms are rich in proteins, dietary fiber, essential amino acids, carbohydrates, water-soluble vitamins, and minerals. These mushrooms are abundant in functional bioactive molecules, though to influence health. Pleurotus mushrooms are finding unique applications as flavoring, aroma, and excellent preservation quality. Apart from its unique applications, Pleurotus mushrooms have a unique status delicacy with high nutritional and medicinal values. The present review provides an insight into the cultivation of Pleurotus spp. using different agro-waste as growth substances paying attention to their effects on the growth and chemical composition.

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“…The results were different from that for the pretreatment of raw champost, which could be attributed to the effect of different components of both champosts on fungal growth and production of lignocellulolytic enzymes. Owaid et al (2015) observed that the productivity and biological efficiency of Pleurotus ostreatus is higher with a mixture of 50% wheat straw and 50% cardboard than wheat straw alone due to the differences in content of cellulose, hemicellulose and lignin. The decrease of VFA yield from pretreated oyster champost might be attributed to the considerable consumption of easy accessible cellulose and hemicellulose during fungal pretreatment (Tuyen et al, 2012;Van kuijk et al, 2015), even though the increase of surface area and porosity of oyster champost would improve the initial VFA production rate.…”

Section: Influence Of Fungal Species On Change Of Chemical Compositiomentioning

confidence: 99%

Evaluation of white rot fungi pretreatment of mushroom residues for volatile fatty acid production by anaerobic fermentation: Feedstock applicability and fungal function

Fang

Zhang

et al. 2020

Bioresource Technology

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White rot fungi using P. sajor-caju and T. versicolor was examined to pretreat raw champost (lignin-rich) and oyster champost (cellulose-rich) for enhancement of fermentative volatile fatty acid (VFA) production. Results showed that the efficiency of pretreatment and VFA production was influenced by the fungal strains and substrates. P. sajor-caju pretreatment showed preferential lignin degradation on raw champost and obtained the maximum VFA yield (203 ± 9 mg COD/g VS added), which increased by 60% and 74% compared to that of control and unpretreated champost, respectively. For cellulose-rich oyster champost, however, fungal pretreatment decreased VFA yield compared to unpretreated champost. Further mechanisms analysis demonstrated the two strains grow and secreted ligninolytic enzymes, which substantially influenced the characteristics of two champosts such as cellulose/lignin ratio and morphology in different extents. P. sajor-caju was highly efficient to lignin-rich champost on selectively degrading lignin and further enhancing digestibility such as VFA production.

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Recycling cardboard wastes to produce blue oyster mushroom Pleurotus ostreatus in Iraq

Cited by 31 publications

References 10 publications

Factors affecting mushroom Pleurotus spp.

Factors affecting mushroom Pleurotus spp.

Cultivation and Nutritional Value of Prominent Pleurotus spp.: An Overview

Evaluation of white rot fungi pretreatment of mushroom residues for volatile fatty acid production by anaerobic fermentation: Feedstock applicability and fungal function

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