Oyster Mushroom Pleurotus Ostreatus Research Articles

Effect of agricultural waste on nutritional composition of oyster mushroom (Pleurotus ostreatus)

The oyster mushroom (Pleurotus ostreatus) was cultivated on diverse substrates, encompassing wheat straw (T1), paddy straw (T2), groundnut leaves and straw (T3), sugarcane bagasses (T4), cotton stalk (T5), coconut husk (T6), pigeon pea straw (T7), and banana pseudostem (T8). The study comprised of the estimation of proximate composition, antioxidants, and mineral content of the sun-dried mushrooms during the initial two harvests. The average values of nutritional parameters were as follows: moisture (90.93 to 85.18 %), ash (7.62 to 4.86%), carbohydrates (37.57 to 20.10%), crude protein (45.45 to 23.10%), crude fiber (29.08 to 19.29%), crude fat (2.68 to 1.63%), total phenol (14.23 to 9.12 mg/g) and ascorbic acid (11.58 to 8.72 mg/100g). The average mineral content exhibited the trend K>P>Mg>Ca>Zn>Fe>Cu. Upon consideration of average values from both harvests, the groundnut leaves and straw had the highest crude protein (45.45 %), total phenol (14.23 mg/g), ascorbic acid (11.58 mg/100g), phosphorous (0.43 %), iron (7.12 mg/100g) and zinc (12.43 mg/100g). The paddy straw resulted in the highest crude fiber (29.08 %) and crude fat (2.68 %), while the wheat straw resulted in the highest potassium (1.52 %) and calcium (179.65 mg/100g). The various substrates had an impact on nutritional parameters as seen by either an increase or decrease in various parameters which can be reflected in turn by the composition of the substrates itself. In conclusion, groundnut leaves and straw (T3) along with paddy straw (T2) and wheat straw (T1) resulted in significant improvement of nutritional composition compared to other treatments. This study underscores the environmentally friendly utilization of nutrients from agricultural waste for mushroom production.

A Smart Kumbung For Monitoring and Controlling Environment in Oyster Mushroom Cultivation Based on Internet of Things Framework

Oyster mushroom (Pleurotus Ostreatus) is a fungus-like plant that is often cultivated in Indonesian agriculture. Oyster mushroom is raised by manipulating environmental parameters, so that it can grow in the provided Kumbung. Oyster mushroom requires a temperature that is used, which ranges from 23°-28°C, for humidity used between 70% -90% and for light intensity it requires light of ±300 lux. In this study, a system was designed to carry out automatic monitoring and control in real time based on the Internet of Things (IoT) which integrates DHT22 humidity and temperature sensors, BH1750 light intensity sensors and NodeMCU as a microcontroller with measurement results sent to the Firebase database. In addition, a water pump connected to the sprayer nozzle is installed in this system to maintain the humidity of the oyster mushroom curd. From the test results, the system can work automatically to stabilize temperature, humidity, and light intensity according to the ideal parameters.

The Influence of Leri Water Supplementation on the Growth and Production of White Oyster Mushrooms (Pleurotus ostreatus)

This study aimed to investigate the influence of leri water supplementation on mycelium growth, primordial appearance, fruiting body count, fruit body diameter, and wet weight, as well as the production of white oyster mushrooms (Pleurotus ostreatus). The research employed a Completely Randomized Design (CRD) with four treatments: A0 (control without leri water), A1 (20 ml of leri water), A2 (40 ml of leri water), and A3 (60 ml of leri water), with a 95% confidence level F-test. The results revealed that leri water supplementation significantly affected all observed variables. The treatment with 40 ml of leri water (A2) produced the highest mycelium growth with an average weight of 10.45 kg, the earliest primordial appearance, the highest fruiting body count (15.67), and the highest wet weight (372 kg). Meanwhile, the treatment with 60 ml of leri water (A3) resulted in the largest fruit body diameter (17 cm). Among the treatments, A2 with a 40% leri water nutrient supplement in the growing medium outperformed others, as it provided the necessary nutrients for mycelium growth and overall mushroom development.

Characterisation and phytochemical profile of sunlight exposed freeze-dried oyster mushroom (Pleurotus ostreatus) powder

Mushrooms are vitamin B and D rich fungi which belong to the division Basidiomycota. Oyster mushroom (Pleurotus ostreatus) has distinct flavour, contains high nutrients and phytochemicals. Phytochemicals are naturally existing compounds which play with nutrients to protect against diseases. The aim of the study is to characterise and compare the phytochemical profile of sunlight exposed freeze-dried oyster mushroom (SEFDOM) powder and non-sunlight exposed freeze-dried oyster mushroom (NSEFDOM) powder. The phytochemical constituents of both SEFDOM and NSEFDOM powder were extracted using aqueous, methanol and ethanol. Eighteen metabolites were screened for all the three solvents for both the samples. The phytochemical screening showed that the presence of alkaloids, flavonoids, sterols, proteins, carbohydrates, saponins for both samples were detected while other remaining metabolites were not detected. The results showed that the metabolites such as alkaloids, sterols, anthraquinones and carbohydrates were appreciable in the NSEFDOM powder group when compared to SEFDOM powder samples. Protein content was found to be high in SEFDOM powder group with ethanol extraction. The overall phytochemical extraction efficiency is high in methanol solvent. This study found that the amount of phytochemical content in non-sunlight exposed freeze-dried oyster mushroom powder was higher than sunlight exposed oyster mushroom powder.

Dietary Oyster Mushroom (Pleurotus ostreatus) Waste Inhibits Experimentally Induced Eimeria tenella Challenge in Japanese Quails Model.

The aim of this study was to investigate the potential of dietary 3% oyster mushroom (Pleurotus ostreatus) waste in enhancing the anticoccidial effects in broilers challenged with Eimeria tenella infection. The experiment involved a total of 600 Japanese quails, raised from one to thirty-five days of age, which were divided into four treatment groups. These included a negative control group that received a basal diet (BD) without any anticoccidial or antibiotic supplementation in the non-challenged birds (negative control, NC); a positive control (PC) group consisting of NC birds challenged with E. tenella; a group that received the BD with an anticoccidial drug (standard); and a group that received the BD supplemented with 3% waste from oyster mushrooms (3% Pleurotus ostreatus). The results showed that the feed intake, body weight gain, and feed efficiency were significantly lower in the PC (p < 0.05). However, the growth traits were similar in the standard and 3% Pleurotus ostreatus-treated groups. Similarly, there was no difference (p < 0.05) in the mortality rate, oocyst count in the feces, and lesion score between the standard and 3% Pleurotus ostreatus groups. Based on intestinal histology evaluation, the villi height and width were significantly higher in the standard and 3% Pleurotus ostreatus-treated groups compared to those of the PC (p < 0.01). In conclusion, it was found that 3% Pleurotus ostreatus effectively mitigated the low growth rate of Japanese quails induced by coccidial infection.

FULFILLMENT OF PROTEIN NEEDS FROM PROCESSED OYSTER MUSHROOM BALLS (Pleurotus ostreatus) AND CELERY (Apium graveolens) AS A SOURCE OF PLANT PROTEIN

The consumption of plant-based protein in Indonesia is comparatively higher than the consumption of animal-based protein, indicating a growing trend of substituting traditional meat-based ingredients with plant-based alternatives in dishes like meatballs. In order to address this shift and improve the nutritional value of the population's diet, researchers are exploring food diversification by incorporating oyster mushrooms and celery into meatball products. The objective of this study is to evaluate the impact of different ratios of oyster mushrooms (Pleurotus ostreatus) and celery (Apium graveolens) on the protein content and sensory qualities of plant-based meatballs. The research utilized a Randomized Complete Block Design (RCBD) with three different levels of celery addition in oyster mushroom meatballs: 0%, 10%, and 20%. Data analysis was conducted using SPSS software, employing the One-Way ANOVA test for normally distributed and homogenous data, and the Kruskal-Wallis test for non-normally distributed or heterogeneous data. The results indicated that the most favorable outcome was observed in formulation F2, which had a protein content of 9.700%, meeting the Indonesian National Standard for meatball products. Additionally, the addition of celery had a significant impact (p &lt; 0.05) on the protein content.

Pemanfaatan Kompos Limbah Baglog Jamur Tiram (Pleurotus ostreatus) Untuk Meningkatkan Hasil Microgreen Sawi (Brassica juncea L.)

This study aims to determine the effect of using compost and the optimum compost dosage from baglog waste of oyster mushroom (Pleurotus ostreatus) on the yield of mustard greens (Barassica juncea L.). The method in this study used the experimental method. The research design was a single factor Complete Randomized Design (CRD) consisting of 5 trials with 4 replications to obtain 20 trials. The results of this study indicate that the application of compost from oyster mushroom baglog waste showed a significant difference in the measurement parameters of first harvest time, first day of first true leaf emergence, plant height, and planting wet weight. The most optimal dose between soil and compost as a microgreen mustard planting medium is 9.5 kg of soil + 500 grams of compost

DETERMINATION OF NUTRITIONAL VALUE OF PLEUROTUS OSTREATUS JACQ. EXFR. P.KUMN (OYSTER MUSHROOM) CULTIVATED ON SOME PLANT SUBSTRATES

Oyster mushroom plays a vital role in human nutrition as it supplies the necessary growth factors such as protein, minerals, vitamins in the body. Fresh samples of Oyster mushroom (Pleurotus ostreatus) were collected from the agricultural research farm of Ibrahim Badamasi Babagida. University Lapai, Niger State, Nigeria located at latitude 9.0674oN, longitude 6.5698o E. The aim of this study is to determine the nutritional value of Oyster Mushroom cultivated on some plant substrates. Sawdust, Maize (Zea mays) husk Rice (Oryza sativa) straw and Banana (Musa acuminata) leaves were collected from the Botanical garden of the Department of Biological Sciences, Ibrahim Badamasi Babagida. University Lapai, Niger State. Tissue culture techniques, spawn production, preparation and pasteurization of the plant substrates, inoculation of the mushroom spawn were conducted on the mushroom, nutritional analysis of the cultivated mushroom were determined and conducted using standard methods. The results indicated that among the selected substrates used, mushroom cultivated on banana leaves was found to be high in ash and moisture contents with 7.00% and 16.00 % respectively, rice straw was found the to be high in carbohydrate content with 51.70%. Maize husk was found to be high in crude fat and protein contents with 28.60% and 7.31% respectively, crude fibre content of 7.69% was found to be high in sawdust when compared with the other selected substrates .The present work demonstrated almost all the substrates used have certain levels of nutritive values. Mushroom cultivation under different plant substrates which serve as a bio-remedy of plant waste...

Growth, Yield and Yield Related Parameters of Oyster Mushroom (Pleurotus Ostreatus) as Affected by Proportion of Coffee Husk and Wheat Bran

Purpose: This study was conducted in order to evaluate growth, yield and yield related parameters of oyster mushroom as affected by proportion of coffee husk and wheat bran.&#x0D; Methodology: The mushroom culture was grown on malt extract agar and the spawn was prepared on yellow color sorghum grain. The substrate was sterilized and inoculated with (10%) spawn. The experiment was laid in completely randomized block design in triplicate. The data collected were analysed by using SPSS software version 20.0 and were compared by LSD at (p≤ 0.05). The shortest days for complete mycelium colonization, primordia formation and first maturation of oyster mushroom after substrate inoculation were (19), (21.66) and (28.33) respectively from T3RI. The largest cap diameter (12.18cm) was observed from T3RI, maximum number of bunches (4.66) recorded from T5RI. T3RI. The longest incubation to 1st harvest was recorded for T7RI (44.33) days. In this study, the fresh weight of the 1st harvest was (354g) to (393g). The highest total flush weight was (806.33g/500g) T3RI and highest biological efficiency (161. 26%) T3RI. &#x0D; Findings: The finding of this study put forward that Pleurotus ostreatus grow on locally accessible agro processing by products and has the potential to secure food self insufficiency of low income community.&#x0D; Unique Contribution to Theory, Practice and Policy: In this experiment, converting coffee husk alone or together with different proportion of wheat bran resulted in highest growth, yield, yield related parameters and biological efficiency of the oyster mushroom. Form all the substrates and substrate composition tested in this investigation T3RI, coffee husk, wheat bran in the ratio of 90:10 gave maximum in all the parameter evaluated; as a result this composition of substrate mix ratio need to be evaluated for farm, pilot and large scale production of oyster mushroom in the dry coffee processing areas.

OYSTER MUSHROOM (PLEUROTUS OSTREATUS) ETHANOLIC EXTRACT PROTECTS YEAST CELLS FROM HYPER- AND HYPO-GLYCEMIC STRESS

Glucose is the primary source of carbon and energy. Cells possess a sophisticated mechanism for sensing glucose and responding to it appropriately. However, hyperglycemia represents the predominant risk factor for the development of diabetes. On the other hand, nutrient starvation, including glucose, may lead to the development of malnutrition. Noteworthy, glucose restriction has been associated with significantly delayed aging. Thus, controlled glucose intake is vital for healthy living. The presented study shows the effect of the oyster mushroom Pleurotus ostreatus ethanolic extract on fission yeast Schizosaccharomyces pombe undergoing glucose-derived stress. Fruiting bodies of P. ostreatus were used for ethanolic extraction and its anti-hyper- and hypo-glycemic stress activity was investigated. Compared were cells treated with ethanolic extract of P. ostreatus (1 or 2%) with untreated control. Different glucose concentrations in growth media were used to analyze its impact on growth intensity, generation time (gt), metabolic activity, ROS generation, MDA content, and cell death and apoptosis of S. pombe cells. Glucose deprivation or its over-supplementation resulted in growth retardation and prolonged cell doubling time (gt) which was significantly adjusted by the oyster mushroom extract. Interestingly, oyster mushroom extract reduced excessive ROS and formed MDA that were produced as a consequence of glycemic stress. Unexpectedly, the extract was able to increase the metabolic activity of cells supplemented with high glucose content and thereby protected them from death. Taken together, our study suggests that growth media supplementation with the ethanolic extract of P. ostreatus protects S. pombe cells from glucose-mediated stress through alleviation of oxidative stress and enhancement of metabolic activity.

Effect of Oyster Mushroom (Pleurotus ostreatus) Extract on Survival, Growth Performances, Immune Responses and against Aeromonas hydrophila of Snakehead Fish (Channa striata)

Background: The high density of farmed snakehead fish and the expansion of the farming area might cause a negative impact on water environment and an increased frequency of fish diseases. The use of plant-based extracts has been promised as an alternative method to antibiotic application in the controlling of fish diseases. This study was conducted to investigate the effect of Pleurotus ostreatus extract on survival, growth, immune responses and against Aeromonas hydrophila of snakehead fish (Channa striata). Methods: During 2021-11 to 2022-10, the P. ostreatus extract was prepared using hot water method and the fish fed diets supplemented the extract at 0.0 g kg-1, 1.5 g kg-1, 2.5 g kg-1, 3.5 g kg-1 and 4.5 g kg-1 was examined for survival rates, growth responses, white blood cell count, respiratory burst activity and mortality rates of fish in A. hydrophila infection. Result: The results indicated snakehead fish fed five different diets showed no significant differences in survival and growth performances. However, the innate immune parameters were likely increased in fish fed diets supplemented P. ostreatus extract and the diet supplemented extract at 4.5 g kg-1 could reduce the accumulate mortality of snakehead fish challenged with A. hydrophila. P. ostreatus extract could be a promising material for enhancing the innate immunity of snakehead fish and can protect fish from A. hydrophila infection.

Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers.

The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreatus), which has a strong antioxidant, antiviral, and anticancer effect. Carp meat (Cyprinus carpio) also has beneficial properties. It is rich in easily digestible protein, vitamins, minerals, and omega-3 fatty acids. This study aimed to evaluate the effect of oyster mushroom addition on the quality of carp burgers, with particular emphasis on the antioxidant effect. The scientific literature produced so far has not focused on the synergy between oyster mushrooms and carp meat. The addition of oyster mushrooms contributed to the increase in antioxidant properties and sensory attractiveness of burgers. The fat content in the finished product was reduced, and the degree of their oxidation was also reduced. The obtained results will contribute to the creation of innovative food products that meet the expectations of consumers looking for healthy food.

Efficiency of mushrooms for food production - fundamental strategic decision-making

This work seeks to understand the relationships between the proximate composition of the substrates and the fruiting bodies, and the yield and cultivation time of the main cultivated mushrooms. To this end, the protein, ash, fiber, fat, and carbohydrate content of the substrate and 10 species of mushroom were evaluated. The bioconversion efficiency was calculated by dividing the dry weight of the substrate by the dry weight of the mushroom, resulting in the ratio of proximate composition. Oyster mushroom (Pleurotus ostreatus) showed the highest efficiency of protein bioconversion ratio (1.86) from substrate to mushroom, while enokitake (Flammulina velutipes) stood out in terms of fiber ratio (15.19), king oyster mushroom (Pleurotus eryngii) in terms of fat ratio (0.15), and button mushroom (Agaricus bisporus) in terms of carbohydrate ratio (59.24). Substrates with higher protein and ash content produce mushrooms with higher protein and fiber content, as verified for the genus Agaricus. The relationship between the proximate composition of substrates and mushrooms may be an important tool to assist in mushroom production costs and strategic decision-making.

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types.

It is now widely demonstrated that excessive salt consumption can cause various health problems, and meat products are among the foods most consumed with a high salt content. For that, the aim of this work was to assess the effects of the utilization of flours obtained from oyster mushrooms (Pleurotus ostreatus), button mushrooms (Agaricus bisporus), and portobello mushrooms (Agaricus brunnescen) as salt replacers on chemical, physicochemical, and sensory properties of beef burgers. The fat and protein content was not affected by the inclusion of mushroom flour, while the sodium content was reduced by 55-61% compared to the control sample. The control sample had the lowest values for cooking loss and shrinkage (12.29 and 18.69%, respectively) whilst the reformulated samples had higher values ranging between 16.08 and 18.88% for cooking loss, respectively, and between 19.55 and 28.25% for shrinkage, respectively. The reformulated samples showed higher lipid oxidation values (ranging from 0.18 and 0.20 mg malondialdehyde/kg sample) than the control sample. Sensorially, all parameters analyzed were not affected by the replacement of sodium chloride by the different mushroom flours. The use of flours obtained from different mushroom flours is a viable alternative to be used as sodium chloride replacers in the preparation of beef burgers.

Effects of Oyster Mushroom (Pleurotus ostreatus) on Body Weight and Pathology of Vital Organs in Pathogenic Staph Infection

Aims: Oyster mushroom is rich in secondary metabolites of pharmacological importance. This study evaluates the effect of ethanolic extract of Oyster mushroom on the vital organs of Staphylococcus aureus infected Wistar rats after seven days of administration.&#x0D; Study Design: Completely randomized design was used in the study.&#x0D; Place and Duration of Study: This study was carried out at the Microbiology, Parasitology and Ethnoveterinary medicine Unit of the Department of Animal Production and Health, Federal University of Technology, Akure, Nigeria, between March and December 2022.&#x0D; Methodology: The mushroom was processed using a cold extraction technique. A bacterial suspension of Staphylococcus aureus was inoculated via oral route into the experimental animals, which were randomly distributed into six groups of five. Group 1: normal control; group 2: positive control; group 3: negative control, inoculated but received no antimicrobial; and group 4 to 6 were inoculated, and administered with 625, 1250 and 2500 mg dose of the extract respectively. The treatment was administered for seven days, after which blood samples were cultured for the bacterial count and vital organs were analysed for pathological changes.&#x0D; Results: The colony count was significantly raised at 625 mg dose while the dose ranging from 1250 to 2500 mg yielded insignificant bacterial growth (P&lt;0.01). The percentage weight gain was significantly lower (P&lt;0.01) in 1250 mg extract in comparison with the negative control after 7 days complete treatment but there was no statistical variation in the 7 days post-treatment percentage weight gain and the relative organ weight (P&lt;0.01).The histological sections showed no variation from normal controls except 625 mg liver that showed some vacuolations within the hepatocytes.&#x0D; Conclusion: The organ-body mean weight was proportionate, and the histological sections of the liver, kidney, skin, lungs, heart and spleen were indicative of no anatomical variations as compared with the normal control tissues. The beneficial effect of P. ostreatus on the vital organs was further established by the active clearing of S. aureus infection at 1250 to 2500 mg dose with no observable pathological change in the tissues. The bioactive agents inherent in P. ostreatus were effective against S. aureus infection. The vacuolations observed in the low dose liver sections unveiled the ill effect of under-dose treatment and its consequence on the liver cells. The histopathological investigations were suggestive of the safety and tolerance of P. ostreatus to the body system. Nevertheless, further studies should be carried out on its toxicological profiles.

Use of oyster mushrooms (Pleurotus ostreatus) for increased circularity and valorization of rapeseed residues

In Europe, rapeseed is a common oilseed crop, resulting in the production of 20 million tons of rapeseed press cake yearly. This press cake can be further upcycled and a protein fraction can be extracted for food purposes, leaving de-proteinized fiber-rich residues. This study examined the use of these residues in the production of oyster mushrooms (Pleurotus ostreatus) and of the spent substrate as feed, since mushroom cultivation may improve the feed properties of substrate. In terms of mushroom production, the addition of rapeseed press residues was beneficial, giving significantly higher biological efficiency (BE = 93.1 ± 11.0%) compared with the control, sugar beet pulp substrate (70.0 ± 6.6%). This increase in productivity can most likely be explained by higher energy content in the substrate supplemented with lipid-rich rapeseed residues. Despite differences in BE between the substrates, high similarity was observed in lipid composition of the fruiting bodies (lipid profile dominated by linoleic acid (18:2), palmitic acid (16:0), and oleic acid (18:1)), and in protein and moisture content. After mushroom harvest, approximately 70% of the initial dry weight of both substrates remained as a possible feed source. Both substrates had significantly lower levels of carbohydrates and unchanged neutral detergent fiber content after mushroom harvest, and both gave lower in vitro digestibility, total gas production, and methane production. However, protein concentration differed between the substrates, with the highest concentration (15.8% of dry weight) found in spent substrate containing rapeseed press residues. The result of the present study suggests that the de-proteinized rapeseed press residue is a resource well-suited for use in the production of mushrooms and feed.

Production of oyster mushroom (Pleurotus ostreatus) from some waste lignocellulosic materials and FTIR characterization of structural changes

In this study, oyster (Pleurotus ostreatus) mushroom was cultivated from hazelnut branches (HB) (Corylus avellana L.), hazelnut husk (HH), wheat straw (WS), rice husk (RH) and spent coffee grounds (CG). Hazelnut branch waste was used for the first time in oyster mushroom cultivation. In the study, mushrooms were grown by preparing composts from 100 to 50% mixtures of each waste type. Yield, biological activity, spawn run time, total harvesting time and mushroom quality characteristics were determined from harvested mushroom caps. In addition, chemical analysis of lignocellulosic materials (extractive contents, holocellulose, α-cellulose, lignin and ash contents) were carried out as a result of mushroom production and their changes according to their initial amounts were examined. In addition, the changes in the structure of waste lignocellulosic materials were characterized by FTIR analysis. As a result of the study, 172 g/kg yield was found in wheat straw used as a control sample, while it was found as 255 g/kg in hazelnut branch pruning waste. The highest spawn run time (45 days) was determined in the compost prepared from the mixture of hazelnut husk and spent coffee ground wastes. This study showed that HB wastes can be used for the cultivation of oyster mushroom (P. ostreatus). After mushroom cultivation processes, holocelulose and α-cellulose content rates decreased while ash contents increased. FTIR spectroscopy indicated that significant changes occurred in the wavelengths regarding cellulose, hemicellulose and lignin components. Most significant changes occurred in 1735, 1625, 1510, 1322 and 1230 wavelengths.

Substrate level optimization for better yield of oyster mushroom (Pleurotus ostreatus) production, using different ratio of rice straw and sugarcane bagasse.

Mushroom cultivation has been identified as a cost-effective technique for converting lignocellulosic wastes. This study utilized a combination of two distinct agro-wastes as a substrate for better Pleurotus ostreatus cultivation. Oyster mushroom has been cultivated on substrates made up of rice straw and sugarcane bagasse with different ratios. This technique gives a significant difference between mycelium running, fruit body formation, yield, biological efficiency, and better-quality taste of Pleurotus ostreatus mushroom. A minimum of 19 days were required for 1st harvesting from bag number T4 where substrate ratio was used at 3:2. The maximum yield was found as T4 (886g/kg) in bag number on the dry substrate from the first flushing. According to proximate analyses, protein contents were increased in treatment bags compared with the control. Anyhow, the enrichment of L-glutamine content in the fruit body was found at 11.8mg/g from 1st flushing in T4 bag, among the other bags and the flavour was changed due to the substrate level composition. According to the study, 3:2 is an ideal substrate ratio for the development of oyster mushrooms cultivation. According to this ratio, it helps the farmer for minimum time to grow the mushroom fruit body and reduce the lignocellulosic waste materials from the environmental pollution along with increasing the flavour in the fruitbody compared with commonly produced mushroom substrate (T6). Therefore, more research should be conducted to assess the consequences of combining different substrates and decreasing the lignocellulosic biomass by converting a protein-rich edible product through the oyster mushroom.

Performance of oyster mushroom (Pleurotus ostreatus) on paddy straw, water hyacinth and their combinations

This study aimed to investigate the performance of oyster mushrooms on different substrate combinations, including rice straw alone, rice straw and water hyacinth (1:1), rice straw and water hyacinth (1:2), and rice straw and water hyacinth (2:1), in Pokhara, Kaski from April to June in 2022. A Completely Randomized Design with four replications was used to analyze the growth and yield parameters of the four different substrate combinations. The data were analyzed using R-Studio. Highly significant results (P > 0.001) were found in all growth and yield parameters. The best response in terms of days to colonization, pinhead formation, and total crop duration was observed with rice straw alone (11.5, 13.25, and 54.00 days, respectively). The stipe length, pileus diameter, and fruiting body per bunch had their highest values (3.44 cm, 5.21 cm, and 34.50 cm, respectively) with rice straw alone, followed by rice straw and water hyacinth in a 2:1 ratio (3.05 cm, 4.63 cm, and 34.25 cm, respectively). The maximum total fresh yield of mushrooms (1.53 kg with 153.16% BE) was observed for rice straw alone, followed by rice straw and water hyacinth in a 2:1 ratio (1.17 kg with 116.5% BE), while the poorest yield (0.76 kg with 76.38% BE) was observed in the case of rice straw and water hyacinth in a 1:2 ratio. The highest profitability was observed for mushroom production using rice straw alone with a B:C ratio of 1.24, followed by using rice straw and water hyacinth in a 2:1 ratio (1.03), while the lowest B:C ratio was observed for rice straw and water hyacinth in a 1:2 ratio (0.74). Overall, the best treatment was found to be rice straw alone, followed by rice straw and water hyacinth in a 2:1 ratio. These results suggest that using rice straw alone or in combination with water hyacinth in a 2:1 ratio can be an effective strategy for oyster mushroom cultivation.

Structure Analysis of the MatA Locus of Sexual Compatibility in the Edible Mushroom Pleurotus ostreatus

The edible oyster mushroom Pleurotus ostreatus is one of the most cultivated species worldwide. Morphogenesis associated with the maturation of fruit bodies is controlled by two unlinked loci of sexual compatibility matA and matB with multiple alleles (tetrapolar system of sexual compatibility). Quantitative analysis of the alleles of mating compatibility loci in 17 natural isolates collected in the Moscow region was performed in mon–mon (monokaryons–monokaryon) and di–mon (dikaryon–monokaryon) crossings. Four monokaryotic testers strains which were heteroallelic at both mating type loci were obtained for each of the five natural mushroom isolates by using original technique of sterile spore prints on Petri dishes and mon–mon crossing. Twelve natural isolates were crossed via di-mon mating with the four monokaryotic testers M-38. Genetic analysis of the alleles of sexual compatibility loci in 17 natural isolates revealed multiple alleles at both loci: at least ten alleles at matA locus and eight alleles at matB locus. Structural organization analysis of the matA locus was performed in silico for homokaryotic strains PC9 and PC15 based on the whole-genome sequencing data available at DOE Joint Genome Institute. The matA locus has an extremely divergent structure: there are one copy of the homeodomain gene hd1 and one copy of the hd2 gene in the PC9 strain, whereas the matA locus of the PC15 strain is composed by two copies of hd1.1 and hd1.2 genes (class HD1 homeodomain proteins) and one copy of hd2 gene (class HD2 proteins). Comprehensive analysis of amino acid sequences of HD1 and HD2 homeodomain proteins demonstrated that the proteins have a globular structure with the nuclear localization and contain a variable N-terminus and a more conserved DNA-binding domain with a specific conserved motif WFXNXR in the third ɑ-helix. The results suggest that multiple alleles of the matA locus of sexual compatibility in basidiomycete fungi is achieved due to both different copy number of the coding hd genes within the locus and the variability of the coding gene sequences.