Pleurotus Research Articles

Klasifikasi Jenis Jamur Edible Menggunakan Convolutional Neural Network: Studi Kasus pada Jamur Tiram, Enoki, dan Truffle

This study uses a Convolutional Neural Network (CNN) to develop a mushroom type classification model that can differentiate between truffles, enoki and oyster mushrooms very accurately. The dataset consisting of mushroom images is collected from various sources and processed through data augmentation techniques such as rotation, zoom, flip, and shifting to improve model generalization. For final classification, the CNN model used consists of several convolution and pooling layers, followed by a dense layer. The study results show that this model has a validation accuracy of 79.31% after twenty training epochs. Although there were some misclassifications between oyster and enoki mushrooms, data augmentation techniques were shown to improve model performance. This research shows that CNN can be used effectively to classify various types of fungi. This also shows that CNN has many potential applications in the agricultural and food industries. Increasing datasets, studying more complex model architectures, and using advanced data augmentation methods such as Generative Adversarial Networks (GANs) are some suggestions for further research.

PENGEMBANGAN APLIKASI INFORMASI DALAM MEMBANTU PEMASARAN DIGITAL PRODUKSI OLAHAN JAMUR TIRAM DAN JERUK DESA DANDA JAYA, KECAMATAN RANTAU BADAUH, KABUPATEN BARITO KUALA, PROVINSI KALIMANTAN SELATAN

This activity aims to develop and implement an information application that can strengthen digital marketing strategies for oyster mushroom and citrus processed products for farmers in Danda Jaya Village, Rantau Badauh Sub-District, Barito Kuala Regency, South Kalimantan Province. Based on the initial survey and interview to the farmers, an information application was built that offers informative content, product promotion, and direct interaction with consumers through various features such as product information, recipes, and online ordering services. The implementation of this application is expected to increase visibility and consumer engagement, as well as expand the market reach for processed oyster mushroom and citrus products. Evaluation of application effectiveness is carried out through monitoring digital marketing performance, analyzing user data, and feedback from application users. It is hoped that the results of this activity can contribute to the development of digital marketing strategies for the food industry, especially in increasing market penetration and strengthening sales of processed oyster mushroom and orange products so that they can contribute to improving the economic welfare of the surrounding community.

Application of two-lever baglog pressing machine technology to improve the production of oyster mushroom cultivation

The baglog pressing process in the Ngadi Oyster Mushroom Cultivation Community Group in Gunungronggo Village is still done manually, by compressing the media in a plastic bag with a bottle or plastic pipe several times until it is solid. This work requires quite a lot of labor and a long time. The level of success of this process really depends onthe skills and accuracy of the workers. The results of compacting the media in this way are sometimes unsatisfactory, because there are still air spaces in the media, so oyster mushrooms cannot grow. Problems that can be identified in SMEs are the division of labor duties for the printing and steaming processes, as well as the lack of experienced workers who can compact baglog properly. So it is necessary to apply a two-lever baglog pressing machine which aims to increase production capacity. The results of the activity show an increase in baglog production capacity, from 60 baglog/day with 2 workers to 300 baglog/day with a baglog press machine, with a printing process time of 5 hours/day. Production increased 500% compared to before using the tool. This capacity meets the needs for the steaming process, where the steamer capacity owned by SMEs is 215 baglogs/process/day

Study on Biosorption of Lead (II) and Manganese (II) from Aqueous Solutions Using Sodium Alginate and Pleurotus ostreatus (Oyster Mushroom) Beads

Study on Biosorption of Lead (II) and Manganese (II) from Aqueous Solutions Using Sodium Alginate and Pleurotus ostreatus (Oyster Mushroom) Beads

Dietary incorporation of brown seaweed spent oyster mushroom substrate alters growth performance, physiological responses and meat quality parameters in Boschveld roosters

Use of brown seaweed (Ecklonia maxima) as a nutraceutical source in indigenous chicken diets is limited by high dietary fibre levels. Inoculating seaweeds with oyster mushroom (Pleurotus ostreatus) spawn (OMS) could enhance the utility of the spent mushroom substrate (SMS). This study investigated the effect of feeding incremental levels of brown seaweed SMS on growth performance, physiological responses, and meat quality parameters in Boschveld roosters. A total of 324, 4-week-old Boschveld roosters were weighed and randomly allotted to 36 pens (9 birds per pen) to produce six replicates per dietary treatment. The diets were formulated as follows: a standard grower diet (CON); and CON containing 150 g/kg of brown seaweed inoculated with OMS at 0 (SMS0), 20 (SMS20), 30 (SMS30), 40 (SMS40) and 50% (SMS50). Birds fed diet CON had the least feed intake (p < 0.05) than all the other SMS treatment levels in weeks 7, 8, 12, 14 and 15. Diet SMS40 promoted higher (p < 0.05) body weight gain (BWG) than CON in weeks 6, 7, 9 and 14. Gain-to-feed ratio linearly increased in weeks 7 [R2 = 0.288; p = 0.010], 11 [R2 = 0.581, p = 0.0001] and 14 [R2 = 0.389, p = 0.004], respectively. Quadratic responses (p < 0.05) were observed for BWG in week 5, white blood cells, heterophils, platelets, lymphocytes, monocytes, and relative spleen and large intestine weights as OMS levels increased. Linear increases were recorded for slaughter [R2 = 0.197, p = 0.017] and breast weights [R2 = 0.197, p = 0.020] as OMS levels increased. Diet SMS0 promoted higher (p < 0.05) relative caeca weights than the CON and SMS treatment groups. Neither quadratic nor linear responses (p > 0.05) were observed for breast meat quality parameters. In conclusion, feeding brown seaweed SMS improved growth performance and slaughter weight, altered some blood parameters and internal organs, without affecting breast meat quality of Boschveld roosters. Based on the quadratic response for BWG, the optimum OMS level was deduced at 20% in a brown seaweed-based Boschveld rooster diet.

Unveiling the Nutritional, Therapeutic, and Environmental Impact of Oyster Mushrooms (Pleurotus species): A Review

Unveiling the Nutritional, Therapeutic, and Environmental Impact of Oyster Mushrooms (Pleurotus species): A Review

Contrasting effects of NADPH oxidases on the fungal hyphae growth and immune responses in Pleurotus ostreatus.

Pleurotus ostreatus is one of the most consumed mushroom species, as it serves as a high-quality food, favors a rich secondary metabolism, and has remarkable adaptability to the environment and predators. In this study, we investigated the function of two key reactive oxygen species producing enzyme NADPH oxidase (PoNoxA and PoNoxB) in P. ostreatus hyphae growth, metabolite production, signaling pathway activation, and immune responses to different stresses. Characterization of the Nox mutants showed that PoNoxB played an important role in the hyphal formation of the multicellular structure, while PoNoxA regulated apical dominance. The ability of P. ostreatus to tolerate a series of abiotic stress conditions (e.g., osmotic, oxidative, membrane, and cell-wall stresses) and mechanical damage repair was enhanced with PoNoxA over-expression. PoNoxB had a greater responsibility in regulating the polysaccharide composition of the cell wall and methyl jasmonate and gibberellin GA1 biosynthesis, and improved mushroom resistance against Tyrophagus putrescentiae. Moreover, mutants were involved in the jasmonate and GA signaling pathway, and toxic protein defense metabolite production. Our findings shed light on how the oyster mushroom senses stress signals and responds to adverse environments by the complex regulators of Noxs.

Analisis Efisiensi Pemasaran Usaha Budidaya Jamur Tiram Putih di Kota Mataram

One of the factors that can influence the success of the mushroom business can be seen from the marketing channels and marketing efficiency of the oyster mushroom cultivation business. This research aims to analyze channel profits and marketing efficiency of white oyster mushroom cultivation businesses in Mataram City. The method used in this research is a descriptive method, collecting data obtained using survey and interview techniques. The unit of analysis is the oyster mushroom cultivation business in Mataram City. The determination of the area in this study was determined by "purposive sampling" in Mataram City. The determination of respondents was carried out by census, meanwhile. The data analysis used is marketing channel analysis and marketing efficiency. The research results show that the average profit obtained is IDR. 12,790,868 per area of cultivated land, during one production process. The marketing channel for white oyster mushrooms in Mataram City consists of two channels, channel I is a direct marketing channel, namely producers directly to final consumers and marketing channel II, namely farmers - retailers - final consumers. The marketing channel for white oyster mushrooms in Mataram City is considered efficient, because the producer share value in marketing channel I is 100% and marketing channel II is 80% with a marketing margin of Rp. 5,000/Kg so that marketing channels I and II are said to be efficient because they are greater than 60%

Effect of steam cooking and particle size on the nutritional composition, phytochemicals and antioxidant activities of oyster mushroom (Pleurotus ostreatus) powder.

In this study raw and steamed Pleurotus ostreatus were dried and ground and fractionated by sieving into four granulometric classes (< 200µm, 200-250µm, 250-355µm and > 355µm) and unsieved powders. The combined steam cooking and sieving improved the content of total polyphenols (+ 59.45%), flavonoids (+ 76.47%), condensed tannins (+ 68.75%) and trace elements (+ 45.51% Fe, + 63.63% Cu, + 62.42% Mn, + 121.11% Zn, and + 53.52% Se) as well as in-vitro and in-vivo antioxidant activities in the finest fraction < 200µm compared to the raw powder. It was found that the intake at a dose of 250mg/kg body weight of the finest fractions of raw and steamed powders by the stressed rats had more of a hepatoprotective effect marked by a reduction in the level of transaminases ALAT and ASAT. This work opens a new approach for valuing edible mushrooms in the development of new food products with high antioxidant value.

Pendampingan Petani Jamur Tiram Memproduksi Asap Cair dengan Memanfaatkan Limbah Baglog

The community of Payakabung village has been developing oyster mushroom cultivation since 2014. The issue in oyster mushroom cultivation is the waste from the baglogs. The purpose of this community service activity is to provide guidance to oyster mushroom farmers in utilizing waste from the baglogs to produce economically valuable products and add value through the production of liquid smoke. The community service activity uses a mentoring method for oyster mushroom farmers carried out fully in the field with a participatory andragogical learning approach. The mentoring activities consist of field surveys, problem identification, needs analysis, target group determination, program development, formulation and measurement of success indicators, mentoring strategies for the target groups, as well as monitoring and evaluation. The conclusion drawn from the activity is that the oyster mushroom farmers' group in Payakabung village is capable of independently producing 20 liters of liquid smoke from every 100 kg of waste from baglogs generated from oyster mushroom cultivation. The farmers' group has gained increased abilities, insights, and skills in developing their business through the enhancement of the substrate bag waste value through liquid smoke products

The effect of sous-vide cooking on the antioxidant properties of oyster mushroom (Pleurotus ostreatus L.)

Oyster mushrooms (Pleurotus ostreatus L.) are renowned for their antioxidant, antimicrobial, and prebiotic properties. This study explores the antioxidant characteristics, activity, and β-glucan content in freeze-dried mushroom samples, investigating the influence of sous-vide cooking. Uncooked freeze-dried P. ostreatus and three pre-cooked freeze-dried samples (70, 80, 90 °C through 4 hours) were analysed for Total Polyphenol Content (TPC), Total Flavonoid Content (TFC), Radical Scavenging (DPPH), Ferric Reducing Antioxidant Power (FRAP), and β-glucans content via HPLC and Total Dietary Fiber (TDF) via enzymatic gravimetric method. Results indicate that uncooked mushroom powder exhibited superior antioxidant capabilities compared to cooked samples. The sous-vide cooked (80 °C) mushrooms displayed the highest total phenolic and flavonoid content. Moreover, pre-cooked (70 °C) mushroom powder demonstrated the highest β-glucan content, significantly surpassing the uncooked control sample. Notably, pre-cooked groups (80, 90 °C) demonstrated significantly higher TDF levels compared to uncooked sample. This research offers valuable insights into the potential use of mushrooms as high-antioxidant, antimicrobial, and prebiotic food or feed supplements, with broad implications across various fields.

Community empowerment for environmental and social improvement in Panancangan Village, Lebak, Banten [Pemberdayaan masyarakat dalam rangka peningkatan ekonomi dan sosial di Desa Panancangan, Lebak, Banten

Panancangan Village is located in Cibadak Sub-District, Lebak District, Banten Province. Several village residents had professions as oyster mushroom farmers and the results of cultivating these mushrooms could provide residents with an income of IDR 11,000 per kilo. During initial observations, the community empowerment team found that there were two main problems. The first was environmental problem. The environment around the village office looked barren and the air around the village feels very hot during the day. The second was social problem. Lack of residents’ skills and knowledge in the fields of mushroom management and food packaging, product marketing, and entrepreneurship, causes farmers to only sell their mushrooms in raw form. The objectives of this community service are providing education to village residents to increase environmental conservation awareness and increasing social development through training and education. Method used is through training both non-practical and practical training in plant cultivation and oyster mushroom management, food packaging, marketing, and entrepreneurship. The evaluation results showed that the training was effective and provided positive benefits for environmental and social improvements.

Performance of Waste Paper as a Substrate for Oyster Mushroom (Pleurotus ostreatus L.) Cultivation

Purpose: Cultivation of Pleurotus spp. (Oyster mushroom) is economically feasible, exploiting its great capacity to degrade cellulose, lignin and hemicelluloses present in organic wastes. Waste paper is a very common pollutant thrown as garbage with no recycling plan in the environment. In view of the growing importance of food security and environmental sanitation this study was conducted to evaluate the performance of waste paper as a substrate for cultivation of Oyster mushroom (Pleurotus ostreatus L.), supplemented with sawdust and wheat bran. Methods: Pure culture of Pleurotus ostreatus was propagated using sterilized wheat grain as substrate for spawn preparation. The collected waste paper along with the saw dust and wheat bran was mixed as per the design [three different substrate mixtures/treatments (T-1, T-2 and T-3) were prepared], composted for a week, filled in polyethene bags and sterilized. Substrate bags were inoculated with Oyster spawn and incubated in a cultivation room with controlled conditions (light, temperature, humidity and ventilation). Data for growth parameters (number of days for primordia growth, number of fruiting bodies per bag, crop yield, biological efficiency and contamination rate) were recoded for each bag of each treatment, compared against the control group (records of evaluated parameters from the mushroom extension unit) and were analyzed statistically using two-factor Analysis of Variance (ANOVA) with replication technique. Results: Treatment-3 (waste paper supplied with saw dust and wheat bran) showed high performance in terms of mean crop yield (150.58 ± 1.2g) and BE (43.1 ± 1.1%); while Treatment-1(waste paper alone without any supplement) scores lower BE (17.3±2.1%). Based on the Analysis of Variance (ANOVA) this study shows that all the growth parameters were found significantly different at p-value (p &lt; 0.01) considering each growth parameter among the treatments. Conclusion: Therefore, waste paper along with required percentage of sawdust and wheat bran can be used as alternative substrate for cultivation of this prized mushroom reducing substrate expenses, adding a new food recipe to nutritional cuisine and reducing waste paper pollution on the environment on the other hand.

Impact on Growth, Yield, and Fruit Nutrients in Greenhouse-Grown Tomato Crop Using Wheat Straw Composted with Oyster Mushrooms

Impact on Growth, Yield, and Fruit Nutrients in Greenhouse-Grown Tomato Crop Using Wheat Straw Composted with Oyster Mushrooms

Influence of Spent Oyster Mushroom Compost as Growing Media on the Growth and Yield of Organic Pak Choi

Influence of Spent Oyster Mushroom Compost as Growing Media on the Growth and Yield of Organic Pak Choi

Potential of Oyster Mushroom (Pleurotus ostreatus) Powder as an Alternative for Monosodium Glutamate

Oyster mushroom is a type of edible fungus with a mild umami flavor and meat-like texture when cooked, potentially as a substitute for MSG (monosodium glutamate), aiming to reduce sodium content in Filipino dishes, and promote healthier eating habits and food choices. This study seeks to determine if Oyster Mushroom Powder can be a suitable alternative to MSG by comparing the sensory properties of Oyster Mushroom Powder with that of MSG once they were applied to three different food samples using a Triangle Test. The three main properties to be compared were Aroma, Taste, and Texture. The main findings of this study show that the food samples that were seasoned with Oyster Mushroom Powder overall had comparable or superior sensory properties when compared with the samples seasoned with MSG. The result of this study contributes to a growing body of research on mushroom sensory properties and potential usage in food products.

Accumulation of Bisphenol A® by Pleurotus spp.-Flow Injection Analysis.

A specific feature of mushrooms (including those of the genus Pleurotus) is their natural ability to absorb and accumulate many chemical substances present in their immediate environment, which makes them an excellent natural sorption material. Hence, fruiting bodies of mushrooms have been recognized for years as excellent indicators of the environment, reflecting its current state. Nevertheless, mushrooms can accumulate both health-promoting substances, such as bioelements, and toxic substances, such as heavy metals and organic compounds, including bisphenol A® (BPA). This organic chemical compound in the phenol group, although it has been withdrawn in the EU since 2010, is widely present in the environment around us. In the present experiment, we aimed to determine the effect of adding BPA to liquid media for in vitro cultures of Pleurotus spp. The biomass increases were determined. Moreover, the degrees of adsorption and desorption of BPA from the obtained freeze-dried biomass in two different environments (neutral and acidic) were determined as a function of time. This is the first study to determine the bioavailability of adsorbed BPA in obtained biomass by extracting the mycelium into artificial digestive juices in a model digestive system. BPA was added to the liquid Oddoux medium in the following amounts: 0.01, 0.5, and 0.5 g/250 mL of medium. The amounts of adsorbed and desorbed BPA were determined by flow injection analysis (FIA) with amperometric detection. The addition of BPA to the substrate reduced the biomass growth in each of the discussed cases. BPA adsorption by the mycelium occurred at over 90% and depended on the morphology of the mushroom (structure, surface development, and pore size). BPA desorption depended on the pH of the environment and the desorption time. Mushrooms are an excellent natural remedial material, but BPA is extracted into artificial digestive juices; therefore, consuming mushrooms from industrialized areas may have health consequences for our bodies.

The Effect of Adding Tea Dregs on The Growth of Brown Oyster Fungus (Pleurotus cystidiosus) on Sawdust Planting Media

The aim of the research was to determine the effect of adding tea dregs on the growth and the effective composition of tea dregs on the growth of brown oyster mushrooms (Pleurotus cystidiosus) on sawdust planting media. The type of research is quantitative with an experimental method using a Non-Factoral Completely Randomized Design (CRD) with 5 treatments and 4 replications. Data analysis in the study used parametric tests, namely the Anova test and LSD test as well as non-parametric tests, namely the Kruskal Wallis test and the Mann-Whitney test with SPSS. The results showed a significant effect on mycelium growth (Sig 0.014), number of fruit bodies (Sig 0.016), fruit stalk length (Sig 0.017), wet weight of harvest (Sig 0.000) and a significant effect on the age at which fruit bodies emerged (Sig 0.045) and had no significant on the diameter of the fruit cap (Sig 0.088) of brown oyster mushroom (Pleurotus cystidiosus). The best treatment for each observation parameter was mycelium growth in treatment P4 (19.3938 cm), age of emergence fruit bodies in treatment P0 (34.5 days), number of fruit bodies in treatment P4 (5.375), diameter of fruit cap in treatment P0 (12.3 cm), fruit stalk length in treatment P4 (10 cm), and wet harvest weight in treatment P4 (91 grams). The most effective treatment for the growth of brown oyster mushrooms ((Pleurotus cystidiosus) is P4 treatment with 25% (375 grams of Tea Dregs + 75% (1,125 grams of Swadust).

Transmission of Oyster Mushroom Spherical Virus to Progeny via Basidiospores and Horizontally to a New Host Pleurotus floridanus.

Mycoviruses are usually transmitted horizontally via hyphal anastomosis and vertically through sporulation in natural settings. Oyster mushroom spherical virus (OMSV) is a mycovirus that infects Pleurotus ostreatus, with horizontal transmission via hyphal anastomosis. However, whether OMSV can be vertically transmitted is unclear. This study aimed to investigate the transmission characteristics of OMSV to progeny via basidiospores and horizontally to a new host. A total of 37 single-basidiospore offspring were obtained from OMSV-infected P. ostreatus and Pleurotus pulmonarius for Western blot detection of OMSV. The OMSV-carrying rate among monokaryotic isolates was 19% in P. ostreatus and 44% in P. pulmonarius. Then, OMSV-free and OMSV-infected monokaryotic isolates were selected for hybridization with harvested dikaryotic progeny strains. Western blot analyses of the offspring revealed that the OMSV transmission efficiency was 50% in P. ostreatus and 75% in P. pulmonarius, indicating vertical transmission via sexual basidiospores. Furthermore, we observed the horizontal transfer of OMSV from P. pulmonarius to Pleurotus floridanus. OMSV infection in P. floridanus resulted in significant inhibition of mycelial growth and yield loss. This study was novel in reporting the vertical transmission of OMSV through basidiospores, and its infection and pathogenicity in a new host P. floridanus.

Analisa Risiko Postur Tubuh Pekerja dengan Metode NBM, REBA dan RULA di Unit Usaha Jamur Tiram Putih Fungo Pride

Fungo Pride is a business unit engaged in the cultivation of white oyster mushrooms. Unhealthy environmental conditions and work stations certainly create a work environment that is less comfortable, unsafe, unhealthy and inefficient. So that the condition of the work station can reduce performance and cause risks. This study aims to analyze the work risks of the Fungo Pride Business Unit associated with non-ergonomic work positions using the NBM, REBA &amp; RULA methods. From the results of this study, it was found that the NBM analysis found 50% low risk and 50% moderate risk. For REBA analysis, it is found that the work risk of employees is in a very high category with a final REBA score of 13 so it requires corrective action as soon as possible. And based on the RULA analysis, the results were in the very high category, namely the grand score of RULA 8, so it is necessary to have an investigation and repair as soon as possible. With the results of these studies, it is hoped that there will be further research that discusses ergonomic factors with productivity in the oyster mushroom cultivation business unit.