Selection of conditions for submerged cultivation of Pleurotus ostreatus

Antontceva, E.; Sorokin, S.S.; Terentyev, D.O.; Седых, В. А.; Shamtsyan, Mark

doi:10.17586/1606-4313-2019-18-1-34-38

Cited by 2 publications

(2 citation statements)

References 13 publications

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“…The process of culturing of P. ostreatus and isolating various preparations from dry crushed submerged biomass was described in detail by Antontceva et al [25].…”

Section: Preparationsmentioning

confidence: 99%

Fortification of dairy product Narine with polysaccharides from oyster mushroom

Antonceva

Shamtsyan

2020

E3S Web of Conf.

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Mushrooms are rich in biologically active substances. Basidiomycete oyster mushroom or Pleurotus ostreatus is not only widely used in food, but also have radioprotection, preventive effect on recurrent respiratory tract infections, hypocholesterolic action, antitumor effect, strong immunostimulatory activity and other beneficial medical effects. It is considered that β-glucans play significant role in the biological activities of the oyster mushroom. The aim of this research was to study the effect of the addition of various β-glucan containing preparations obtained from the submerged biomass of P. ostreatus on the process of milk fermentation and properties of the finished product. Preparations of β-glucans obtained from submerged cultured P. ostreatus biomass were obtained using different extraction protocols. The content of β-glucans in preparations was determined using Assay Kit (Megazyme). Preparations were added to milk in different concentrations before the introduction of starter culture. A starter containing Lactobacillus acidophilus n.v. Er 317/402 strain «Narine» was used for fermentation. The titratable acidity was controlled during the fermentation. Physicochemical, structural-mechanical properties (water holding capacity) of the obtained samples were studied. The sensory evaluation of the products was evaluated. Results show that the addition of preparations increase the glycolytic activity. Structural-mechanical properties of yogurt samples fortified by β-glucan-containing preparations depend on the preparation and its concentration. Sensory evaluation showed that experimental samples differed not only from the control sample but also from each other.

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“…The process of culturing of P. ostreatus and isolating various preparations from dry crushed submerged biomass was described in detail by Antontceva et al [25].…”

Section: Preparationsmentioning

confidence: 99%

Fortification of dairy product Narine with polysaccharides from oyster mushroom

Antonceva

Shamtsyan

2020

E3S Web of Conf.

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“…There are some works on the physical properties of the final product (beer) of various grades [14][15][16] and its thermophysical properties [17,18] however, the data presented are either not systematic and are limited to the range of data presented, or are interconnected with the specific influence on a certain technological operation [19][20][21] which indicates the need for further study in a wide range of temperatures and concentrations of dry matter (DM).…”

Section: Introductionmentioning

confidence: 99%

Comprehensive studies of the physical and thermophysical properties of wort

Sorokin,

Novoselov,

Kuznetsov

et al. 2024

BIO Web Conf.

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The study is devoted to the study of physical and thermophysical properties of hoped, filtered beer wort in order to obtain graphical and mathematical relationships to calculate the numerical values of density, thermal conductivity and thermal conductivity coefficients, as well as the study of rheological properties. This will allow specialists in various fields related to heat and mass exchange processes to apply a science-based approach in hydraulic and thermal calculations when designing modern designs of heat and mass exchange apparatuses and technological pipelines connecting them. The study of physical properties, particularly rheological properties, was carried out in the temperature range from 283 to 343 K, density and thermophysical properties – from 293 to 353 K. Dry matter content varied from 10.2 to 72.4% dry wt. Density of the solutions was determined using an electronic Excellence D4 Mettler Toledo density meter. The mathematical dependence suggested for its calculation is linear and depends on temperature and dry matter content. Rheological tests were carried out for high-solids solutions with the Rheotest RN 4.1 Rotary Viscometer and for low-viscosity solutions with the Geppler Falling-Ball Viscometer HÖPPLER® KF 3.2. In studies on the rotary viscometer the shear rate gradient varied from 1 to 500 s−1. It was found that at shear rates up to 50 s−1 the solutions exhibit pseudoplastic properties and above Newtonian properties. Thermal conductivity and thermal diffusivity were measured using a Hot Disk TPS 2500S analyzer based on the unsteady plane heat source method. The results of the study are recommended to be used for calculation of density, heat conductivity and diffusivity that will allow further calculation of the specific heat capacity according to the known equation, solving technological problems of the brewing industry, and the data on rheology can be used in the calculation practice.

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Selection of conditions for submerged cultivation of Pleurotus ostreatus

Cited by 2 publications

References 13 publications

Fortification of dairy product Narine with polysaccharides from oyster mushroom

Fortification of dairy product Narine with polysaccharides from oyster mushroom

Comprehensive studies of the physical and thermophysical properties of wort

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