Mushroom Mycelium Research Articles

The Effect of Modified Media on The Antibacterial Activity of The Sea Sponge Symbion Fungi, Fusarium solani

The purpose of this study was to analyze the biomass production and bioactivity of sponge symbiont mushroom extracts on modified media using experimental laboratory methods. Biomass was calculated by weighing the wet weight of the symbiont mushroom mycelium and then tested for antibacterial activity with an extract concentration of 500 µg/disk. The results of this study, namely the weight of F.solani mycelium on MKD + MGV media was 10 grams, the mass of mycelium on MKD media was 9 grams, while the mass of mycelium on MEB standard media was 9.7 grams. The yield weight of the F.solani crude extract cultured on MKD + MGV media was 0.0386 grams or 0.3860% of the wet weight, on MKD media it showed that the crude extract weight was 0.0276 grams or 0.3067% of the wet weight, while on MEB the crude extract weight was 0.0119 grams or 0.1190% of the wet weight. The results of the antibacterial test showed that the largest inhibition zone for MDR (Meticilin Resistant Staphylococcus aureus) bacteria was F.solani crude extract cultured on MKD + MGV media, namely 25.83 ± 3.37 mm, F.solani cultured on MKD media of 22.10 ± 2.51 mm , while F. solani cultured on MEB media was 19.00 ± 0.52 mm. The results of the mass culture of the fungus Fusarium solani on modified media showed that the mushrooms cultured on MKD + MGV media had greater biomass, crude extract and antibacterial activity compared to MKD and MEB culture media.

Measuring the Maturity Level of Human Capital Management at Mycotech Lab

Mycotech Lab, an Indonesian biotechnology start-up founded in 2015, specializes in producing environmentally friendly materials using agricultural waste and mushroom mycelium. The company primarily uses a business-to-business (B2B) model to sell its products. However, only one of their products significantly contributes to the company's revenue, indicating an issue regarding innovation performance. Innovation is generated through human capital, and effective human capital management (HCM) is essential for creating value, including innovation. This study aims to assess the level of HCM maturity at Mycotech Lab and provide recommendations for its improvement. This study utilizes the HCM maturity framework developed by Bassi and McMurrer, which evaluates 5 drivers together with 23 practices of HCM. This study adopts a quantitative approach, utilizing an online questionnaire to collect data from 36 management employees of Mycotech Lab. The findings reveal that Mycotech Lab has a marginal level of HCM maturity, with 72.2% of respondents demonstrating an understanding of the company's HCM implementation. However, certain practices within each driver remain at a poor level, and 27.8% of respondents have a poor understanding of the company's HCM implementation. Therefore, the researcher recommends that Mycotech Lab undertake rearrangement, investment, and evaluation to enhance HCM maturity. Additionally, improved communication about HCM implementation within the company is recommended to enhance HCM understanding among employees.

Suitability of maize crop residue fermented by Pleurotus ostreatus as feed for edible crickets: growth performance, micronutrient content, and iron bioavailability.

Small-scale farming of edible insects could help combat public health challenges such as protein energy malnutrition and anemia, but reliable low-cost feeds for insects are needed. In resource-limited contexts, where grains such as maize are prohibitively costly for use as insect feed, the feasibility of insect farming may depend on finding alternatives. Here, we explore the potential to modify plentiful maize crop residue with edible mushroom mycelium to generate a low-cost feed adjunct for the farmed two-spotted cricket, Gryllus bimaculatus. Mushroom farming, like insect agriculture, is versatile; it can yield nutritious food while increasing system circularity by utilizing lignocellulosic residues from row crops as inputs. Pleurotus ostreatus, is an edible basidiomycete capable of being cultivated on corn stover (Zea mays). Mushroom harvest results in abundant "spent" substrate, which we investigated as a candidate feed ingredient. We created six cricket feeds containing fermented Pleurotus substrate plus an unfermented control, measuring cricket mass, mortality, and maturation weekly to evaluate cricket growth performance impacts of both fungal fermentation duration and mushroom formation. Pasteurized corn stover was inoculated with P. ostreatus mycelium and fermented for 0, 2, 3, 4, or 8 weeks. Some 4 and 8-week substrates were induced to produce mushrooms through manipulations of temperature, humidity, and light conditions. Dried fermented stover (40%) was added to a 1:1 corn/soy grain mix and fed to crickets ad libitum for 44 days. The unfermented control group showed higher survivorship compared to several fermented diets. Control group mass yield was higher for 2 out of 6 fermented diets. Little variation in cricket iron content was observed via ICP-spectrometry across feeds, averaging 2.46 mg/100 g. To determine bioavailability, we conducted in vitro Caco-2 human colon epithelial cell absorption assays, showing that iron in crickets fed fruiting-induced substrates was more bioavailable than in unfruited groups. Despite more bioavailable iron in crickets reared on post-fruiting substrates, we conclude that Pleurotus-fermented stover is an unsuitable feed ingredient for G. bimaculatus due to high mortality, variability in growth responses within treatments, and low mass yield.

Biochar immobilized plant growth-promoting rhizobacteria enhanced the physicochemical properties, agronomic characters and microbial communities during lettuce seedling.

Spent mushroom substrate (SMS) is the by-products of mushroom production, which is mainly composed of disintegrated lignocellulosic biomass, mushroom mycelia and some minerals. The huge output and the lack of effective utilization methods make SMS becoming a serious environmental problem. In order to improve the application of SMS and SMS derived biochar (SBC), composted SMS (CSMS), SBC, combined plant growth-promoting rhizobacteria (PGPR, Bacillus subtilis BUABN-01 and Arthrobacter pascens BUAYN-122) and SBC immobilized PGPR (BCP) were applied in the lettuce seedling. Seven substrate treatments were used, including (1) CK, commercial control; (2) T1, CSMS based blank control; (3) T2, T1 with combined PGPR (9:1, v/v); (4) T3, T1 with SBC (19:1, v/v); (5) T4, T1 with SBC (9:1, v/v); (6) T5, T1 with BCP (19:1, v/v); (7) T6, T1 with BCP (9:1, v/v). The physicochemical properties of substrate, agronomic and physicochemical properties of lettuce and rhizospheric bacterial and fungal communities were investigated. The addition of SBC and BCP significantly (p < 0.05) improved the total nitrogen and available potassium content. The 5% (v/v) BCP addiction treatment (T5) represented the highest fresh weight of aboveground and underground, leave number, chlorophyll content and leaf anthocyanin content, and the lowest root malondialdehyde content. Moreover, high throughput sequencing revealed that the biochar immobilization enhanced the adaptability of PGPR. The addition of PGPR, SBC and BCP significantly enriched the unique bacterial biomarkers. The co-occurrence network analysis revealed that 5% BCP greatly increased the network complexity of rhizospheric microorganisms and improved the correlations of the two PGPR with other microorganisms. Furthermore, microbial functional prediction indicated that BCP enhanced the nutrient transport of rhizospheric microorganisms. This study showed the BCP can increase the agronomic properties of lettuce and improve the rhizospheric microbial community.

Engineered mycelium-based composite materials: Comprehensive study of various properties and applications

The need for increased development in sustainable materials has grown over the past few years due to the high cost and large carbon footprint of conventional materials in its production. This study highlights the possible use of mycelium as an alternative for common construction and packaging materials. Mycelium is the vegetative part of a fungi or the roots of the mushroom which can be used in producing bio-composite materials with agricultural waste (substrates) called mycelium-based composite material (MBC), whereby the mycelium acts as a natural glue binding the substrates. The oyster mushroom mycelium was used in producing MBCs with three different substrate types namely, bagasse (B + RH), coconut husk (CH + RH) and a mixture of coconut husk plus bagasse (CH + B + RH). Rice husk (RH) was added to all substrates for mycelium nutrients. Readymade and fully mycelium colonized oyster mushroom spawn in juncao grass (JG) was used as well. Four different combinations of MBCs of standard size according to ASTM D1037 standard were prepared to conduct the flexural, compressive and fire resistance tests. The results showed that B + RH and JG mycelium composites have better mycelium growth density and better flexural strength, 63.4 and 399.39 kPa, and compressive strength, 13.81 and 78.34 kPa, respectively. However, the dispersion of results for JG indicated that it had a non-homogenous growth of mycelium. Furthermore, based on the fire resistance test, B + RH performed the best as total heat penetration took more than 16 min, indicating it had low thermal conductivity than other composites and can be used as an insulating material. Other suitable end-applications have been derived for the best performing MBC, which were JG and B + RH.

Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom.

Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushroom contains bioactive compounds with both antimicrobial and prebiotic properties, which are distributed in the mushroom mycelium, fruiting body, and spent substrate. The mushroom is rich in nondigestible carbohydrates like chitin and glucan, which act as prebiotics and support the growth and activity of beneficial gut bacteria, thereby maintaining a healthy balance of gut microbiota and reducing the risk of antibiotic resistance. The bioactive compounds in P. ostreatus mushrooms, including polysaccharides (glucans, chitin) and secondary metabolites (phenolic compounds, terpenoids, and lectins), exhibit antibacterial, antiviral, and antifungal activities. When mushrooms are consumed, these compounds can help preventing the growth and spread of harmful bacteria in the gut, reducing the risk of infections and the development of antibiotic resistance. Nonetheless, further research is necessary to determine the efficacy of P. ostreatus against different pathogens and to fully comprehend its prebiotic and antimicrobial properties. Overall, consuming a diet rich in mushroom-based foods can have a positive impact on human digestion health. A mushroom-based diet can support a healthy gut microbiome and reduce the need for antibiotics.

Biotransformation of Wastes of Essential Oil Industry by Strains Agaricus bisporus (J.E. Lange) Imbach, Lentinula edodes (Berk.) Pegler, and Pleurotus ostreatus (Jacq.) P. Kumm

The aim of the present work was to explore insights into the possibility of cultivating the mycelium of the edible basidiomycetes, i.e., Agaricus bisporus (J.E. Lange) Imbach, Lentinula edodes (Berk.) Pegler, and Pleurotus ostreatus (Jacq.) P. Kumm. on wastes produced from lavender, sage, mint, and rose. To achieve this goal, we assessed the growth and development of strains on various substrates, a component analysis of the biomass of strains, initial essential oil raw materials after processing, and raw materials after exposure to the mycelium of basidial fungi strains. The wastes of essential oil production can be transformed with the help of edible basidiomycetes (A. bisporus, L. edodes, P. ostreatus) into a valuable fodder product enriched with proteins and vitamins and with good organoleptic properties. The best of the tested substrates was the green mass of mint after successive distillation and extraction. The conversion of solid waste from lavender, rose, sage, and mint processing depends on the types of strains. The high accumulation of octen-3-ol (up to 1.38 g/kg of the substrate) by P. ostreatus was confirmed by its organoleptic evaluation. The results suggested the cultivation of edible mushroom mycelium on the solid waste of mint, lavender, and sage processing could produce high-grade (enriched in proteins and vitamins) biomass for the purpose of fodder. These by-products could serve as a basis for the creation of cultivation technology for champignon, shiitake, and oyster mushrooms as food products using secondary resources of essential oil production.

Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties

Soybean meal is a class of by-products obtained from the processing of soybean products. Despite its high nutritional value, the presence of glycoside isoflavones limits human use of soybean meal. This study evaluated the effect of solid-state fermentation (SSF) with different edible mushroom mycelia (Pleurotus ostreatus, Hericium erinaceus, and Flammulina velutipes) on the proximate composition, antioxidant properties, and physicochemical properties of fermented soybean meal powder (SP). The results revealed that fermented SP had a higher nutritional value when compared to SP. P. ostreatus was the most pronounced among the three species. Crude protein content was found to have increased by 9.49%, while the concentration of glutamate and aspartic acid increased by 23.39% and 23.16%, respectively. SSF process significantly increased the total polyphenol content (TPC) and aglycone isoflavone content by 235.9% and 324.12%, respectively, resulting in increased antioxidant activity (evaluated by the DPPH, •OH, ABTS+ assays). Microstructural changes in fermented SP and nutrient degradation and utilization were observed. Thus, fermented SP can be used as a raw material with enhanced nutritional properties to develop new functional foods, such as plant-based foods represented by plant meat. It provides a promising approach for increasing the added value of soybean meal.

Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi.

There is a need for new protein sources to feed the world in a sustainable way. Converting non-food-grade "woody" side streams into food containing proteins will contribute to this mission. Mushroom forming fungi are unique in their capability to convert lignocellulosic substances into edible biomass containing protein. Especially if substrate mycelium can be used instead of mushrooms, this technology could be a serious contribution to addressing the protein challenge. In this Perspective, we discuss challenges toward production, purification, and market introduction of mushroom mycelium based foods.

The growth and productivity of gray oyster mushrooms (Pleurotus sajor-caju (Fries) Singer) in the Limau Manis Area of Padang City

The research about The Growth and Productivity of Gray Oyster Mushrooms (Pleurotus sajor-caju (Fries) Singer) in The Limau Manis of Area Padang City was conducted from February to July 2021 at the Laboratory of Microbiology, Department of Biology, Faculty of Mathematics and Natural Sciences, Andalas University. The research was aimed to observe the growth of gray oyster mushrooms mycelium on corn and bag log media, to determine the productivity value of gray oyster mushrooms on bag log media. The research was conducted by survey methods and analyzed descriptively using images, tables, and graphs. The results showed that the average growth of gray oyster mushroom mycelium on corn media was 0.83 cm/day and 1.02 cm/day on bag log media. The highest productivity of gray oyster mushrooms reached 48.59% with the highest total body weight of 388.73 g. The highest number of fruiting body cap is 43 pieces. While the weight of the heaviest fruiting body cap reached 30.6 g with the largest cap diameter was 17.5 cm.

Pleurotus Ostreatus Polyphenols Extract Based Diets Enhanced Hepatic Cholesterol Metabolism Related Gene Expression in Weaned Rabbits

Mycelium of oyster mushroom (Pleurotus ostreatus) contain active flavonoids that have antioxidant and suppressive cholesterolemic effects. This study was conducted to explore the mechanism and effects of dietary Pleurotus ostreatus phenolic supplementation on levels of cellular cholesterol deposition and metabolism in weaned rabbits. Twenty four (24) weaned rabbits were randomly divided into three groups with eight (8) replicates per group in a complete randomized design experiment. Rabbits were fed control diet (basal) and/or a control diet supplemented with 450 mg/kg or 900 mg/kg P. ostreatus phenolic extracts (POPE) for seven weeks. Blood and liver samples were collected to determine serum adiponectin and hepatic cholesterolic related genes. 3-hydroxyl-3 methyl-glutaryl coenzyme A reductase (HMG-CoAR) and cholesterol 7 α-hydroxylase (CTP7A1) mRNA levels and sterol regulatory element binding transcription factor 1(SREBF1) were down regulated while, Low-density lipoprotein receptor (LDL-R) and sterol co enzyme A desaturase gene (SCD) were up regulated to decrease fat mass, serum triglycerides (TG), serum total cholesterol and low density lipoprotein cholesterol (LDL-C) levels in rabbits on 450 and 900mg/kg P. ostreatus phenolic extract supplementation diets. Serum adiponectin concentration and High density lipoprotein cholesterol (HDL-C) increased from 22.5 to 32.09 and 1.21 to 1.56 mmol/L, respectively for control and POPE based diets. The results suggested that dietary supplementation of P. ostreatus extract at 900 mg/ kg diets could improve lipid metabolism in rabbits by regulating hepatic cholesterol metabolism gene expression and optimizing fatty acid uptake and synthesis.

Expeditious method for genomic dna extraction from mushroom mycelium for downstream applications

Expeditious method for genomic dna extraction from mushroom mycelium for downstream applications

Bacterial interactions with the mycelium of the cultivated edible mushrooms Agaricus bisporus and Pleurotus ostreatus.

The cultivated edible mushrooms Agaricus bisporus and Pleurotus ostreatus are valuable food crops and an important source of human nutrition. Agaricus bisporus is the dominant cultivated species in the western hemisphere and in Australia, while in Asian countries P. ostreatus is more prevalent. These two mushroom species are grown on fermented-pasteurized substrates, and bacteria and fungi play an important role in converting feedstocks into a selective medium for the mushroom mycelium. The mushrooms are usually introduced to the substrate as grain spawn, and the actively growing hyphae form a range of direct interactions with the diverse bacterial community in the substrate. Of these interactions, the most well studied is the removal of inhibitory volatile C8 compounds and ethylene by pseudomonads, which promotes mycelium growth and stimulates primordia formation of both A. bisporus and P. ostreatus. Bacterial biomass in the substrate is a significant nutrition source for the A. bisporus mycelium, both directly through bacteriolytic enzymes produced by A. bisporus, and indirectly through the action of extracellular bacterial enzymes, but this is less well studied for P. ostreatus. Apart from their role as a food source for the growing mycelium, bacteria also form extensive interactions with the mycelium of A. bisporus and P. ostreatus, by means other than those of the removal of inhibitory compounds. Although several of these interactions have been observed to promote mycelial growth, the proposed mechanisms of growth promotion by specific bacterial strains remain largely uncertain, and at times conflicting. Bacterial interactions also elicit varying growth-inhibitory responses from A. bisporus and P. ostreatus. This review explores characterized interactions involving bacteria and A. bisporus, and to a lesser degree P.ostreatus, and whilst doing so identifies existing research gaps and emphasizes directions for future work.

The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium.

Highland barley was fermented with Cordyceps militaris, Stropharia rugoso-annulata, Morchella esculenta, Schizophyllum commune and Tremella sanguinea. The flavor profiles were investigated by electronic nose (E-nose), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation by train panel. Fermentation with mushroom mycelium was able to change the aroma profile of highland barley. The original strong grassy taste was reduced due to a decrease in hexanal, decanal and 2-pentylfuran, and new aromatic flavors (floral, sweet and mushroom fragrance) were acquired after fermentation. The overall flavor of the fermented highland barley varied with mushroom strains. Schizophyllum commune gave a heavier sour taste to the fermented highland barley. However, fermentation with T. sanguinea increased the content of methyl 4-methoxybenzoate making the sample difficult to accepted. Fermentation with C. militaris, M. esculenta, and S. rugoso-annulata increased the volatile contents. The high levels of 1-octen-3-ol and esters gave a strong mushroom, oily and fruity flavor. Morchella esculenta showed the best performance and the highest acceptance in the fermented highland barley. Our results suggest that fermentation with mushroom mycelium can improve the flavor of highland barley, which provides an innovative utilization of highland barley.

A recognition method of mushroom mycelium varieties based on near-infrared spectroscopy and deep learning model

Rapid detection of the mycelium varieties of the edible fungi is of great significance for its quality breeding and cultivation. Artificial observation method is inaccurate to judge the mycelium varieties, thus, it is urgent to research efficient detection technology for mycelium varieties. In this study, a recognition method of mycelium varieties was proposed based on near-infrared spectroscopy and deep learning model. First, the near infrared spectral data of six varieties of mushroom mycelium were acquired by Fourier transform near infrared spectrometer. Second, the wavelet packet threshold denoising method and the standard normal variable transformation (SNV) method were used to preprocess the near-infrared (NIR) spectral data of mushroom mycelium. The characteristic wavelength of the preprocessed spectral data was extracted by successive projections algorithm (SPA). In addition, 864 groups of samples after preprocessing were randomly divided into 691 training sets and 173 test sets according to the ratio of 4:1. Finally, based on the 16 wavenumber variables extracted by the SPA, a recognition model of mushroom mycelium varieties was constructed using an eight-layer convolutional neural network (E-CNN). The result showed that an accurate and rapid method for the recognition of edible fungi’s mycelium varieties was realized, with the recognition accuracy of 98.27 % and the running time of 0.000329 s.

Microflora for improving the Auricularia auricula spent mushroom substrate for Protaetia brevitarsis production

SummaryMushroom cultivation is a sustainable agricultural waste utilization method, but the lack of high-value utilization of the produced spent mushroom substrate (SMS) has hindered the development of mushroom cultivation-based circular agricultural systems. Conversion and utilization of SMS via Protaetia brevitarsis larvae (PBL) have proven to be a high-value AASMS utilization strategy. However, Auricularia auricula SMS (AASMS), which contains woodchips, is less palatable and digestible for PBL. To solve this problem, in this investigation, we screened out microflora (MF) for AASMS fermentation by comparing the fermentation performance as well as the effect on PBL feed intake, weight gain, and AASMS phytotoxic compound removal efficiency. In addition, by bacterial community analysis, the genera Luteimonas, Moheibacter, and Pseudoxanthomonas were predicted to be functional bacteria for AASMS fermentation and contribute to palatability and digestibility improvement.

Significant Rise in Growth of Pleurotus Ostreatus on Substrates Deriving from Different Agriculture &amp; House Hold Waste Leads to Environment Cleanups

Oyster mushroom occupy important place in quality rich food due to their delectability &amp; nutritive enrichment for living being also used to grow widely more in agro waste &amp; household waste showing Bioremediation effect on waste material by breakdown into a suitable media to grow Mushroom mycelium. Unique data obtained showing assembles its food by secreting degrading enzymes, its decomposing the complex organic materials on which it grows the substrate to generate simpler Compounds for Its nutrition. The product we carried or substrate use are house hold waste like raw residue Wheat flour, rice flour, gram flour and agricultural ashes of wheat (choker),rice coverings, burned and filtered teas, raw vegetables washing, utensils washing water. Are considering as wastes these waste, are not carefully disposed of in surrounding by dumping or burning type of vernacular method create lot of pollution. Oyster create a ecologic balance Link to use this waste as a substrate to grow the mushroom mycelium fast increasing Mushroom yield too by the process of bioremediation. mushroom cultivation reports that the economical viable biotechnology process for conversion of waste food residues , ashes agriculture waste &amp; washing water at the outlet fits very well into this category, after treating dry sterilization or wet sterilization of all substrate For growth promotion test Of given substrate By pour plate Method on the select given media compositing with these three types of waste in triplicates (G1)Raw food stuff in equal ratio like Wheat flour, rice flour, gram flour(G2)Ashes of wheat (choker),rice coverings, burned and filtered teas,(G3)Vegetable Washings, utensil washing ,kitchen cleaning water, In growth promotion test showing the maximum colonies in raw food stuff then ashes than washing water shown by minimum concentration of waste or unused product. Pleurotus Ostreatus act as a scavenging agent for the waste food Stuff creating new Fruiting mushroom body to grow In it &amp; Utilized to environment cleanups. Keywords : Pleurotus Ostreatus, Growth promotion test, Pour plate method, Bioremediation.

Impact of bioaccumulated selenium on nutraceutical properties and volatile compounds in submerged fermented Pleurotus eryngii mycelia

The present study highlighted the effect of micronutrient selenium in liquid cultured Pleurotus eryngii (PE) mycelia by supplementing sodium selenite (Na2SeO3) in the range of 2.5–20 μg/ml in dextrose-soya peptone medium. The produced mycelia was evaluated for biomass yield, selenium bioaccumulation, nutraceuticals, and bioactive compounds using the methods lyophilization, ICP-MS, HPLC, and GC–MS, respectively. Maximum biomass yield, 13.55 g/L (yield, 67.75%) was obtained at 5 μg/ml Na2SeO3. However, biomass growth got inhibited at higher Se concentration, that is, 7.46 g/L, yield 37.3% at 20 μg/ml Na2SeO3. Bioaccumulation of Se in the mycelia was increased to 338.43 μg/g from 1.26 μg/g (control). The protein fractions of mycelia accumulated most of the Se followed by polysaccharides and nucleic acids. The ergosterol, beta glucan, ergothioneine, phenolics, and antioxidant properties along with proteins and bioactives were improved significantly. Overall, the study revealed that incorporation of sodium selenite improved the nutraceutical properties of P. eryngii mycelia. Novelty impact statement The present study has demonstrated that nutraceutical properties (ergosterol, beta-glucans, phenolics, ergothioneine, volatile bioactives, and antioxidant properties) of submerged fermented edible Pleurotus eryngii (King Oyster) mycelia got increased by supplementation of essential micronutrient selenium in fermentation media in optimum concentrations. Mushroom mycelia as a bioaccumulators can be utilized effectively as a food supplement to treat mineral deficiency among human beings.

Statistical optimization of media components for production of extracellular lipase from edible mushroom Cantharellus cibarius.

Cantharellus cibarius is a wild edible mushrooms and considered as a plethora of compounds with potential biotechnological applications. This study highlighted the utilization of C. cibarius mushroom in the production of extracellular lipase under submerged fermentation, representing the first report on lipase production by this mushroom. Various physicochemical factors were optimized via one-factor-at-a time (OFAT) method. Maximum enzyme production was recorded when the mushroom mycelium was grown at 30°C on pH 6.0 for 96h in the medium supplemented with 1% [(v/v)] olive oil. Productivity of enzyme was affected by variation in the nitrogen sources, carbon sources, metal ions and NaCl salt. Glucose and peptone significantly enhanced enzyme production as carbon and nitrogen sources, respectively. Stimulatory and inhibitory effects were found by Ca2+ and Zn2+ ions, respectively. Furthermore, Box-Behnken Design (BBD) of Response Surface Methodology (RSM) was employed to optimize the interactive effects of specific media components like glucose, olive oil and CaCl2. The regression model was significant with a coefficient of determination (R2) value of 0.9483. Statistically optimized design (RSM) resulted approximately two-fold increase (23.5-42.283UmL-1) of lipase production than classical optimization method (OFAT), confirmed the validation of model. The kinetic parameters for p-nitrophenyl palmitate hydrolysis, Kmand Vmax were 5.24mM and 0.768mmol/min/mg respectively, established a high affinity for the substrate.

Compost and Casing of Mushroom in Indian Perspective: A Brief Review

The Himalayas, the Western Ghats, and the highlands of northeast India are all temperate areas where mushrooms have been successfully grown. Recently, mushroom farming has become a popular kind of self-employment for many unemployed people. It is past time that mushroom growers and consumers in India learned about the therapeutic and dietary benefits of both farmed and wild kinds of mushrooms. The majority of all mushrooms are white button mushrooms, accounting for around 73 percent of the market. Compost is necessary for cultivating white button mushrooms. The substrate in which the mushroom mycelium grows and eventually produces fruiting bodies is compost. The critical shift from vegetative growth to the reproductive stage occurs in the coating material, which is a nutritionally deficient medium is called casing layer. This layer plays a vital part in the formation of mushrooms. The most crucial process in mushroom cultivation is composting and casing, which has an impact on the crop's productivity, quality, and market value.