Oyster Mushroom Pleurotus Ostreatus Research Articles

Inffect of Composition Growing Medium on The Production And Quality for White Oyster Mushrooms (Pleurotus ostreatus

Oyster mushroom (Pleurotus ostreatus) has a high nutritional content and is low in fat. Oyster mushrooms have the advantage that they can grow in various media naturally (on woody tree trunks) and other media such as sawdust, corn straw, bagasse, peanut shells, and other similar media. Mushrooms are foodstuffs that have a high nutritional content. One type of mushroom that is often consumed is oyster mushrooms. Oyster mushrooms are high in carbohydrates and protein but low in fat. The need for oyster mushrooms every year has an increase of 5%, so that in 2015 the need for oyster mushrooms reached 21.9 tons / year. Growing media is one of the important factors that greatly affect the growth of fungi. The substrate of the fungus must be high in organic matter. Some alternative materials that can be used as material for mushroom media come from agricultural waste or waste such as corn straw and bagasse. The purpose of this study is to obtain a combination of media compositions in the cultivation of white oyster mushrooms that are appropriate for the production and quality of white oyster mushrooms. This research was carried out at the Agrotechnology Education Park (TAMESIA), Faculty of Agriculture and Animal Husbandry, University of Muhammadiyah Malang in December 2021 – June 2022. The resource obtained were analyzed using a simple Non-Factorial Complete Randomized Design / (RAL) which was then further tested using BNJ level of 5%. The treatment response showed an influence on the growth of the mycelium, the wet weight of the harvest, harvest dry weight as well as the nutrient content of white oyster mushrooms.

Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese

The effect of polysaccharide fraction from oyster mushroom (POM) on texture, rheological and melting properties, density, water activity, colour, and antioxidative properties of acid casein model processed cheese was investigated. The samples were tested after 24 h and 21 days of cold storage. The hardness of cheeses with POM (0.125–0.25%) was lower than the control cheeses without POM. The oscillation rheology test indicated that the transition temperature (tan (δ) = 1) shifted as the POM content increased. The storage modulus (G′) was higher than the loss modulus (G″) during the experiment. The initial storage and loss moduli values were higher after the storage period, correlated with the higher hardness. Non-stored and stored samples had good meltability (Schreiber test number >4). The addition of POM increased antioxidant activity (FRAP). Considering good physicochemical and antioxidative properties, the optimal percentage of POM in processed cheese was 0.25%.

Impact of Different Substrates of Spawn Production And Calcium Carbonate on The Growth And Yield of Oyster Mushroom (pleurotus Ostreatus)

This experiment was undertaken at mushroom production unit in the college of Agricultural Engineering Sciences, Duhok University, Kurdistan Region-Iraq, during the growing year 2021 and 2022, to investigate the effect of different substrates of spawn production (oat, corn, millet, wheat, canary seed) and calcium carbonate (with or without) on the growth and yield of oyster mushroom (Pleurotus ostreatus). The results showed that corn grain was significantly recorded fastest complete colonization of mycelium after (7) days followed by millet, canary seed, oat, and wheat which recorded (9, 10, 12, and 13) days respectively and they were not affected by any pests after 6 months in refrigerator as shelf life of spawn. However, millet and CaCO3 significantly recorded the shortened number of days for the viewing first pinhead, whereas canary seed significantly obtained the higher number of heads per bags, but treatments without using CaCO3 significantly enhanced heads number and head length per bags. Concerning the fruit weight, head diameter and fruit dry weight did not record any significant differences in the single effect of two factors. On the other hand, the interactions between millet or corn grains with using CaCO3 had significant effect on higher head diameter and minimum number of days respectively for the viewing first pinhead per bags

Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review

Pleurotus ostreatus (P. ostreatus) is considered a high-quality food, rich in proteins and bioactive compounds important for maintaining human health. Lately, a commonly used substrate for oyster mushroom cultivation—wheat straw, is more often replaced by alternative cellulose substrates originated from the agricultural and food industry. Utilization of wastes for mushroom cultivation has its added value: sustainable food waste management, production of high-quality food from low quality waste, as well as solving environmental, economic and global issues. This overview covered three categories of food waste: food-processing wastes, agro-cereal wastes and nut–fruit wastes, the most used for the cultivation P. ostreatus in the period of 2017–2022. Analyzed studies mostly covered the productivity and chemical characterization of the substrate before and after the cultivation process, as well as the morphological characteristics of the fruiting bodies cultivated on a specific substrate. Chemical analyses of mushrooms cultivated on food waste are not adequately covered, which gives room for additional research, considering the influence of substrate type and chemical quality on the fruiting bodies chemical composition.

Risk Assessment of Heavy Metals Occurrence in Two Wild Edible Oyster Mushrooms (Pleurotus spp.) Collected from Rajaji National Park.

This study aimed at assessing the concentration of six heavy metals (Cd, Cr, Cu, Fe, Mn, and Zn) in two wild edible oyster mushrooms (Pleurotus ostreatus and Pleurotus djamor) collected from Rajaji National Park in Haridwar, India. For this purpose, mushroom samples were collected from selected locations (forest, residential, tourist, industrial areas, and transportation activities) from June 2021 to July 2022 and subsequently analyzed for selected heavy metals using atomic absorption spectroscopy (AAS). Results showed that both Pleurotus spp. had significantly varying (p < 0.05) concentrations of heavy metals. However, P. ostreatus showed relatively higher concentration levels of these metals compared to P. djamor. The mean concentrations (mg/kg dry weight) of the Cd, Cr, Cu, Fe, Mn, and Zn in P. ostreatus and P. djamor were 0.10 and 0.08, 0.87 and 0.64, 16.19 and 14.77, 28.49 and 27.15, 9.93 and 8.73, and 18.15 and 15.76, respectively. As indicated by the multivariate analysis tools i.e., principal component analysis (PCA) and hierarchical cluster analysis (HCA), the locations near the residential, industrial, and transportation activities had higher concentration levels of heavy metals. Moreover, the health risk studies using the target hazard quotient (THQ < 1) showed no significant health risk as the consumption of both Pleurotus spp., except for at one location, had high-traffic activities. The findings of this study provide vital information about the occurrence of potentially toxic heavy metals in wild edible Pleurotus spp. in Rajaji National Park in Haridwar, India representing a safeguard for mushroom consumers.

Conversion of Oil Palm By-products into Value-added Products through Oyster Mushroom (Pleurotus ostreatus) Cultivation

Conversion of Oil Palm By-products into Value-added Products through Oyster Mushroom (Pleurotus ostreatus) Cultivation

Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement

This research evaluated the potentiality of oyster mushroom powder (OMP) as a phosphate alternative by improving emulsion stability of emulsion-type sausage. Sausage without phosphate (NC), with 0.2% sodium triphosphate (PC), and with 1 and 2% OMP (M1 and M2) were prepared. The OMP addition improved the physicochemical properties of sausage, effectively prevented lipid oxidation, and delayed the growth of aerobic bacteria during 28 days of cold storage compared to NC. The M1 and M2 improved the emulsion stability similar to PC. M2 had the highest water holding capacity and apparent viscosity and the lowest cooking loss (P < 0.05). The addition of OMP resulted in different textural characteristics from that of phosphate due to the formation of emulsion structures randomly entrapped by filament-like components, which were derived from polysaccharides or the conjugates between polysaccharides and proteins. According to the results of this study, emulsion stability promoted by OMP was mainly due to the polysaccharides, which are involved in enhancing viscosity and steric hindrance.

Conversion of Oil Palm By-products into Value-added Products through Oyster Mushroom (Pleurotus ostreatus) Cultivation

Conversion of Oil Palm By-products into Value-added Products through Oyster Mushroom (Pleurotus ostreatus) Cultivation

Draft Genome Sequence of Bacillus velezensis Strain Krd-20 with Antifungal Activity, a Biotechnologically Important Isolate from Wheat Root Zone.

ABSTRACTBacillus velezensis Krd-20 strain with antifungal activity was isolated from the wheat rhizosphere. This strain is used to suppress fungi of the Fusarium sp. when growing oyster mushroom (Pleurotus ostreatus). Genome assembling resulted in 44 contigs with a total length of 3939663 bp were obtained, the GC content is 46.4%.

Impact of oyster mushroom (Pleurotus ostreatus) on chemical, physical, microbiological and sensory characteristics of fish burger prepared from salmon and striped catfish filleting by-product

The aim of this study is to develop fish burger prepared from salmon and striped catfish filleting by-product with supplementation of oyster mushroom (Pleurotus ostreatus) or soy protein isolate (SPI). Oyster mushroom was used in the formulation at 10% and 15% (w/w), while SPI was added at 2% (w/w). It was found that fish burgers prepared with oyster mushroom and SPI showed reduced thiobarbituric acid reactive substances (TBARS) values and improved thawing loss and cooking yield during storage at −18°C. The incorporation of mushroom increased total viable counts, but there was no significant change during storage. All samples were adequate for human consumption as the microbiological analyses were within the acceptable range. Incorporation of mushroom did not affect the sensory characteristics of the products.

Bacterial microbiota profiling of oyster mushrooms (Pleurotus ostreatus) based on cultivation methods and distribution channels using high-throughput sequencing

The annual consumption and production of oyster mushrooms (Pleurotus ostreatus) have continued to rise due to its nutritive and health-promoting benefits. Cultivated mushrooms are mostly grown in small to medium-scaled scale production plants that present hygienic challenges which could, in turn, increase associated foodborne pathogenic outbreaks. The present study aimed to investigate the shift in microbial ecologies of oyster mushrooms from pre-distribution (cultivation in bottles or on shelves) to post-distribution at supermarkets and open-air markets. Aerobic plate counts and coliforms were quantified using traditional microbiological techniques, and the microbiome associated with oyster mushrooms (n = 70) was analyzed using 16S rRNA amplicon sequencing for an enhanced level of bacterial microbiota profiling. Overall, coliforms recovered from pre-distribution bottle-cultivated mushrooms were 1.9 log CFU/g higher (p < 0.05) than that of shelf-cultivated mushrooms. The mean aerobic plate counts of oyster mushrooms distributed to open-air markets was 1.2 log CFU/g higher (p < 0.05) than packaged mushrooms from supermarkets while there were no significant differences in coliform counts. The pattern of bacterial composition differed by post-distribution channels, with oyster mushrooms collected from the open-air markets demonstrating the richest microbiome diversity. An increase in the relative abundance of Enterobacteriaceae (55–68 %) and Pseudomonadaceae (27–35 %) was observed in pre- and post-distribution mushrooms, respectively. However, no distinct bacterial microbiota differences were observed for the different cultivation methods or different geographical locations for each market type. The current findings add to our understanding of the effects of cultivation methods and commercial distribution channels regarding the microbiome of oyster mushrooms and may inform potential intervention strategies for future production and distribution processes. Furthermore, the tandem analyses of culture-dependent and culture-independent methods can provide more comprehensive information than that obtained when using each approach independently.

The Effect of Different Substrates Found in Zimbabwe on the Growth and Yield of Oyster Mushroom Pleurotus Ostreatus

The research was carried out to investigate the effect of different substrates on the growth and yield of P. ostreatus. Locally available agricultural wastes such as saw dust (S1), cotton waste (S2), wheat straw (S3) and corncob (S4) were tested for parameters such as days required for spawn run, primordial formation, harvest days, total yield and biological efficiency. Biological Efficiency (BE) was calculated as the ratio of fresh fruiting body weight (g) per dry weight of substrates (g), expressed as a percentage. Before substrates were used in this study they were subjected to nutritional (C, N, P, K, Ca, Mg and Zn) analysis. The highest yield of 1275.45 g was obtained in saw dust and the lowest yield of 1058.7 g was obtained in cotton waste. The highest carbon to nitrogen (C/N) ratio was found in saw dust (53:0.1) and the least C/N ratio was found in cotton waste (39:1). There were 19 spawn run days in saw dust and 24 spawn run days in cotton waste. Stem width (2.6 cm) and cap diameter (9.7 cm) were greatest in cotton waste and low in saw dust with stem width (2.3 cm) and cap diameter (7.4 cm). Substrates with a higher C/N ratio had the greatest yield and biological efficiency. The higher C/N ratio favoured mycelium growth and lower carbon to nitrogen ratio favored fruiting body growth. In this study saw dust had the highest C/N ratio and it had the greatest yield and low spawn run days yet cotton waste had the least C/N ratio but its fruiting body measurements were very high. There was no significant difference at p≤0.05 between wheat straw and corn cob in terms of growth parameters and yield as their C/N was significantly high at (44:1) and (49:1) respectively. The results signifies that apart from soya beans and maize stalk which were widely used by farmers as substrates of choice, saw dust, cotton waste, corn cob and wheat straw were good alternatives for the growth of P. ostreatus mushrooms. Saw dust was very good in the total yield obtained but cotton waste had the best quality of mushrooms with very big stipes and cap diameter. These locally available substrates in Zimbabwe were recommended for use by small scale farmers for sustainable production of oyster mushrooms as they produced good yields at low cost.

Effect of the Coconut Coir (Cocos nucifera) as a Growth Medium for Pleurotus ostreatus (Oyster Mushroom) on Mineral and Vitamin B Contents

The oyster mushroom (Pleurotus ostreatus) is the most cultivated mushroom which its growth performance and nutritional composition depend on substrate types. Thus, this study investigated the effect of coconut coir on minerals and vitamins B contents in the oyster mushroom cultivation medium. The composition of coconut coir and Sengon’s sawdust as growth medium were variated at ratios of 4:0 (F1), 3:1 (F2), 2:2 (F3), 1:3 (F4), 0:4 (F5) (w/w). Furthermore, the mineral and vitamin B contents of the harvested oyster mushrooms were analyzed by ICPMS and LCMS, respectively. The highest minerals contents of potassium 26,909 mg/kg, 1,136 mg/kg of phosphorus, 313 mg/kg of magnesium, 4,346 mg/kg of calcium, 15.4 mg/kg for zinc, 2.07 mg/kg of copper, 0.623 mg/kg of Selenium were identified at F1, whereas the highest manganese was at F2 (15.3 mg/kg). Potassium was the highest mineral content in oyster mushrooms in all growth media, and low toxic minerals content of cadmium was detected between 0.015-0.058 mg/kg in all variant substrates. Lead (0.525 mg/kg) and mercury (0.012 mg/kg) was only detected at F1, while arsenic was detected at F4 (0.002 mg/kg) and F5 (0.029 mg/kg). LCMS analysis showed that vitamin B1 (Thiamine), B3 (niacin), B6 (pyridoxine) and B12 (cyanocobalamin) were detected in all growth media, while vitamin B5 (pantothenic acid) was only detected at F5. These results indicated that the P. ostreatus cultivation on coconut coir become valuable nutritional resources to alleviate malnutrition and help dispose of coconut coir in an environment-friendly manner.

Valorization of Green Biomass: Alfalfa Pulp as a Substrate for Oyster Mushroom Cultivation.

In this study, the potential of alfalfa pulp as an alternative substrate to wheat straw for the cultivation of oyster mushroom (Pleurotus ostreatus) was investigated. The major components associated with different mushroom stages were evaluated, as well as changes in lignocellulolytic enzyme activities in substrates composed of alfalfa pulp, wheat straw or a combination of both. Based on the results, alfalfa pulp was demonstrated to be a better substrate than wheat straw for the production of oyster mushrooms, with a high biological efficiency of 166.3 ± 25.4%. Compared to the cultivation period on commercial straw (31 days), a shorter lifecycle for oyster mushroom was found on alfalfa pulp (24 days), which could help to reduce the risk of contamination during industrial production. Study of the spent substrate as well as the harvested mushrooms revealed that the biological efficiency was related to the higher protein content (17.42%) in the alfalfa pulp compared to wheat straw, as well as greater degradation of cellulose (57.58%) and hemicellulose (56.60%). This was, by and large, due to greater extracellular hydrolytic and oxidative enzyme activity from the mushroom growth in the alfalfa pulp. The quality and safety of the fruiting bodies produced on alfalfa pulp was evaluated, which showed that the protein content was 20.4%, of which 46.3% was essential amino acids, and levels of trace elements and heavy metals were below acceptable limits. Hence, oyster mushroom cultivation using alfalfa pulp provides an alternative method to produce a value-added product, while reducing the biomass wastes in the green protein bio-refinery, and may contribute to sustainable growth in the agricultural industry.

Conversion of Oil Palm By-products into Value-added Products through Oyster Mushroom (Pleurotus ostreatus) Cultivation

Conversion of Oil Palm By-products into Value-added Products through Oyster Mushroom (Pleurotus ostreatus) Cultivation

Dynamic succession of microbial compost communities and functions during Pleurotus ostreatus mushroom cropping on a short composting substrate.

Cultivating oyster mushrooms (Pleurotus ostreatus), a typical primary decomposer of lignocellulose, on a short composting substrate is a novel procedure which possesses energy conserves, reduced the chance of infection by competitive species, shorter production duration and achieved high production efficiency. However, the microbiome and microbial metabolic functions in the composting substrate during the mushroom cropping is unknown. In the present study, the contents of hemicellulose, cellulose and lignin and the activities of protease, laccase and cellulase were evaluated in the corncob short composting substrate from before oyster mushroom spawning to first flush fructification; meanwhile the changes in the microbiome and microbial metabolic functions were surveyed by using metagenomic sequencing. Results showed that the hemicellulose, cellulose and lignin in the short composting substrate were decomposed of 42.76, 34.01, and 30.18%, respectively, during the oyster mushroom cropping process. In addition, the contents of hemicellulose, cellulose and lignin in the composting substrate were reduced rapidly and negatively correlated with the abundance of the Actinobacteria phylum. The activities of protease, laccase and cellulase fastly increased in the period of before oyster mushroom spawning to full colonization and were positively correlated to the abundance of Actinobacteria phylum. The total abundance of bacteria domain gradually decreased by only approximately 15%, while the abundance of Actinobacteria phylum increased by 68% and was positively correlated with that of oyster mushroom. The abundance of oyster mushroom increased by 50 times from spawning to first flush fructification. The dominant genera, all in the order of Actinomycetales, were Cellulosimicrobium, Mycobacterium, Streptomyces and Saccharomonospora. The total abundance of genes with functions annotated in the Clusters of Orthologous Groups of proteins (COG) for Bacteria and Archaea and Kyoto Encyclopedia of Genes and Genomes (KEGG) database for all three life domains was positively correlated. The three metabolic pathways for carbohydrates, amino acids and energy were the primary enrichment pathways in KEGG pathway, accounting for more than 30% of all pathways, during the mushroom cropping in which the glycine metabolic pathway, carbon fixation pathways in prokaryotes and methane metabolism were all dominated by bacteria. The genes of cellulolytic enzymes, hemicellulolytic enzymes, laccase, chitinolytic enzymes, peptidoglycanlytic enzymes and ammonia assimilation enzymes with abundances from 0.28 to 0.24%, 0.05 to 0.02%, 0.02 to 0.01%, 0.14 to 0.08%, 0.39 to 0.16%, and 0.13 to 0.12% during the mushroom cropping identified in the Evolutionary Genealogy of Genes: Non-supervised Orthologous Groups (eggNOG) database for all three life domains were all aligned to COG database. These results indicated that bacteria, especially Actinomycetales, were the main metabolism participants in the short composting substrate during the oyster mushroom cropping. The relationship between oyster mushrooms and bacteria was cooperative, Actinomycetales were oyster mushroom growth promoting bacteria (OMGPB).

Effectiveness of gargle with extract oyster mushroom (pleurotus spp) to forming plaque in ecc patients (early childhood caries)

Objective: this study have aims to look at the effectiveness of gargling with extract oyster mushroom (pleurotus ostreatus) on forming plaque in ECC ( Early Childhood Caries ) patient.&#x0D; Material and Method: This study was conducted in Sudiang Asri Islamic kindergarten children in April-May 2018. This study used a pretestposttest design with a control group. A total sample is 90 person suffering from ECC. The sample was divided into three groups, namely Chlorhexidine gluconant 0.2%, Aquadest Steril and solution of oyster mushroom extract concentration of 50%. The score were measured using the Grenee and Vermillion methods about before and after the intervention. Analysis data use SPSS version 22.0 for windows.&#x0D; Results: The result of the independent t – test that showed different significant about before and after the treatment of oyster mushroom extract (pleurotus ostreatus) (p&lt;0,05). The result of index debris on chlorhexidine gluconant 0,2% in the pre test of 1.681 ± 0.538, and in the post test of 1.486 ± 0.429. Debris index result on sterill Aquadest in the pre test was 1.492 ± 0.498 and in the post test was 1.486 ± 0.429. While the debris index result in a solution of 50% oyster mushroom extract in the pre test of 1.813 ± 0.447 and in the post test of 1.513 ± 0.483.&#x0D; Conclusion: Giving a gargle solution with oyster mushroom extract (pleurotus ostreatus) can inhibit dental plaque.

Effect of the Variations of Molasses Concentration And Corn Flour on Growing Media for White Oyster Mushroom (Pleurotus Ostreatus) Productivity

Oyster mushroom (Pleurotus ostreatus) can grow well on materials that contain carbohydrates. One of the fungal growth ingredients that contain carbohydrates is corn flour. In addition to corn flour, molasses can also be used to stimulate the growth of white oyster mushrooms. The purpose of this study was to see the effect of variations in the concentration of molasses and corn flour on the growing media on the productivity of white oyster mushroom (Pleurotus ostreatus). The research was conducted in May-July 2022 at the Center for Breeding and Development of Oyster and Ear Mushroom Cultivation on Sunggal District, Deli Serdang Regency. The research method used was a factorial completely randomized design (CRD) with 2 factors, 16 treatment combinations and 2 replications so that there were 32 baglogs. The first factor contained 4 levels of treatment, namely M0: 0 ml/baglog, M1: 7.5 ml/baglog, M2: 15 ml/baglog and M3: 22.5 ml/baglog. The second factor has 4 levels of treatment, namely J0: 0 gr/baglog, J1: 10 gr/baglog, J2: 20 gr/baglog and J3: 30 gr/baglog. Parameters observed were mycelium growth rate (cm), stalk height (cm), hood diameter (cm), hood thickness (mm), number of branches/clumps, wet weight (g). The results of the highest data mycelium growth rate in treatment J0 of 20.75 cm. The result of the highest data stalk height in the M1 treatment was 6.19 cm. The results of the highest data hood diameter in treatment J0 of 10.18 cm. The result of the highest data hood thickness in treatment J2 was 5.09 mm. The result of the highest number of branches/data clusters in the M3 treatment was 9.13 branches. The result of the highest wet weight (g) data in the M3 treatment was 140.75 gr.

Growth Response and Results of White Oyster Mushroom (Pleurotus ostreatus) due to Additional Concentration Molasse and Rice Flour in Media Baglog

White oyster mushroom (Pleurotus Ostreatus) is a type of wood fungus. The purpose of this study was to determine the growth response of white oyster mushroom (Pleurotus ostreatus) due to the addition of molasses and rice flour. This research was conducted at the Center for Breeding and Development of Oyster Mushroom and Ear Mushroom Cultivation Sunggal District, Deli Serdang Regency. This study used a factorial completely randomized design (RAL) consisting of 2 treatment factors, 16 treatments, 2 replications and 32 baglogs. The first factor is the concentration of molasses with M0: (control), M1: 7.5 ml/20 ml, M2: 15.0 ml/20 ml, M3: 22.5 ml/20 ml and the second factor is the administration of Rice Flour with a concentration of T0: (control), T1: 20 gr/20 ml, T2: 40 gr/20 ml, T3: 60 gr/20ml. Parameters observed were mycelium growth rate (cm), stalk height (cm), hood diameter (cm), hood thickness (mm), number of branches/clumps, and wet weight (g). The rice flour treatment 12 days after inoculation showed significantly different results with the highest data T0: 10.13cm and the lowest data T3: 8.00cm. The highest data was T0:14.85cm and the lowest data was T3: 12.36cm after 18 days after inoculation. The highest parameter of plant height was M0: 20.13cm and the highest data of rice flour treatment was T2: 19.13 cm. The hood diameter parameter showed the highest data was M2: 43.90cm and the highest rice flour treatment data was T2: 2.64cm. The highest data hood thickness parameters are M2: 29.09mm and T2: 29.98 mm. parameters of the highest number of data branches M0: 88.75 branches and T1: 86.25 branches. The highest data wet weight parameter was M0: 88.75 grams and the highest data was given to rice flour at T1: 86.25 grams

Effects of oyster mushroom addition on quality characteristics of full fat soy‐based analog burger patty by extrusion process

AbstractThe effects of oyster mushroom (Pleurotus ostreatus) addition on quality characteristics of full fat soy (FFS) and isolated soy protein (ISP)‐based analog burger patties by extrusion process were compared and investigated. Oyster mushroom added to the base mixtures (FFS and ISP) as different levels (0%, 4%, 8%, and 12%), which were texturized by using the twin‐screw extruder equipped with cooling die. After extrusion cooking, in comparison on meat analogs and its analog burger patty, ISP‐based meat analog had the higher textural properties including hardness, springiness, cohesiveness, and chewiness than FFS‐based meat analog. Textural properties of ISP‐based meat analog consistently also increased with the increase in oyster mushroom contents (p &lt; .05), while FFS‐based meat analog had the inconstant patterns in the springiness and cohesiveness, and it obtained the higher cutting strength than ISP‐based. In contrast, in its analog burger patty, the consistent patterns exhibited in all the FFS‐based. Moreover, FFS‐based had the higher textural properties (p &lt; .05) with cutting strength than ISP‐based burger patty. The highest water holding capacity, cooking properties, and organoleptic properties were also observed in FFS‐based analog burger patty with 12% oyster mushroom content except meat patty. Overall, this study suggested that the addition of the oyster mushroom into the analog burger patties improved the overall quality, and FFS could be possible to potential alternative of soy material for analog burger patty.Practical ApplicationsPlant‐proteins for analog burger patty are the high cost and required with several steps for purifying process. In addition, meat analog commonly exhibits the weak texture, and almost tasteless, which has resulted in the use of excessive seasoning, flavoring, adding the binding agent. Oyster mushroom (Pleurotus ostreatus) has played an important role as additive which could enhance the texture and organoleptic quality of analog burger patty by using the high moisture extrusion technology. This work demonstrated that addition of oyster mushroom into the full fat soy‐based formation that has health benefits, cost effectiveness and environmentally friendly could offer the high‐quality burger patty to the consumers who might have concern of negative issues on meat as well as vegetarian.