scholarly journals Comparison of Protein and Amino Acids in the Extracts of Two Edible Mushroom, <i>Pleurotus sajor-caju</i> and <i>Schizophyllum commune</i>

2021 ◽  
Vol 12 (09) ◽  
pp. 286-296
Author(s):  
Sujjat Al Azad ◽  
Vivian Chong Ai Ping
Keyword(s):  
Amino Acids ◽  
Schizophyllum Commune ◽  
Edible Mushroom ◽  
Pleurotus Sajor Caju

scholarly journals Effect of hydrolytic reagents on the recovery of proteinaceous amino acids from edible mushroom.

1984 ◽  
Vol 37 (6) ◽  
pp. 558-560
Author(s):  
Sachiko GOTOH ◽  
Masateru AOYAMA ◽  
Hiroki ABE
Keyword(s):  
Amino Acids ◽  
Edible Mushroom

scholarly journals AMINO ACID PROFILE OF A BASIDIOMYCETOUS EDIBLE MUSHROOM-LENTINUS SAJOR-CAJU

2017 ◽  
Vol 9 (9) ◽  
pp. 252
Author(s):  
Lata . ◽  
Narender Singh Atri
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Standard Technique ◽  
Edible Mushroom ◽  
Amino Acid Profile ◽  
Total Amino Acid ◽  
Isoleucine Leucine ◽  
Total Amino Acid Content ◽  
Basidiomycetous Mushroom

Objective: In this paper amino acid profile of Lentinus sajor-caju (Fr.) Fr., a basidiomycetous mushroom has been investigated.Methods: During the evaluation 15 amino acids (lysine, aspartic acid, serine, threonine, glutamic acid, cysteine, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine and histidine) were determined from the dried sample of Lentinus sajor-caju by following the standard technique of biochemistry using ion-exchange chromatography.Results: The total amino acid content has been evaluated at 18.82 g/100g. Amongst the evaluated amino acids, exogenous amino acid lysine (6.66 g/100g) is preponderantly present in comparison to all other amino acids. The essential amino acid (EAA) index (44.64%) and biological value (BV=36.93%) has also been determined for the examined sample.Conclusion: Lentinus sajor-caju (Fr.) Fr. is a potential source of quality protein with a substantial proportion of exogenous and endogenous amino acids.

scholarly journals Edible mushroom Pleurotus sajor-caju production on washed and supplemented sugarcane bagasse

2005 ◽  
Vol 62 (2) ◽  
pp. 127-132 ◽  
Author(s):  
Evelise Moncaio Moda ◽  
Jorge Horii ◽  
Marta Helena Fillet Spoto
Keyword(s):  
Fresh Water ◽  
Nutrient Solution ◽  
Sugarcane Bagasse ◽  
Edible Mushroom ◽  
Agricultural Residues ◽  
Hot Water ◽  
Biological Efficiency ◽  
Water Control ◽  
Mineral Supplementation ◽  
Pleurotus Sajor Caju

Traditionally, the cultivation of Pleurotus sajor-caju is performed on different composted and pasteurized agricultural residues. The objective of this study was to investigate whether traditional composting and pasteurization processes could be replaced by washed and supplemented (mineral or organic) sugarcane bagasse. In one experiment, fresh sugarcane bagasse was immersed in hot water at 80°C for two hours (control) or washed in fresh water for one hour using an adapted machine for residue treatment. In another experiment, fresh sugarcane bagasse was washed in fresh water (control), and supplemented with corn grits (organic supplementation), or supplemented with nutrient solution (mineral supplementation). In the first experiment, the washed bagasse presented a average biological efficiency (ABE) of 19.16% with 44% contamination, and the pasteurized bagasse presented a ABE of 13.86% with 70% contamination. In the second experiment, corn grits presented the poorest performance, with a ABE of 15.66% and 60% contamination, while supplementation with the nutrient solution presented a ABE of 30.03%, whereas the control of 26.62%. Washing fresh sugarcane bagasse could suppress the pasteurized substrate in Pleurotus sajor-caju production, compensating a reduced ABE with a faster process.

Sexuality of an Edible Mushroom, Pleurotus sajor-caju

Mycologia ◽  
1977 ◽  
Vol 69 (1) ◽  
pp. 203 ◽  
Author(s):  
J. E. Roxon ◽  
S. C. Jong
Keyword(s):  
Edible Mushroom ◽  
Pleurotus Sajor Caju

scholarly journals Genetic structure and evolutionary diversity of mating-type (MAT) loci in Hypsizygus marmoreus

IMA Fungus ◽  
2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Gang Wang ◽  
Yuanyuan Wang ◽  
Lianfu Chen ◽  
Hongbo Wang ◽  
Lin Guo ◽  
...  
Keyword(s):  
Genetic Structure ◽  
Mating Type ◽  
Phylogenetic Analyses ◽  
Schizophyllum Commune ◽  
Edible Mushroom ◽  
Hypsizygus Marmoreus ◽  
Pheromone Receptor ◽  
Recombination Hotspots ◽  
Mating Compatibility ◽  
Genetic Structure And Diversity

AbstractThe mating compatibility in fungi is generally governed by genes located within a single or two unlinked mating type (MAT) loci. Hypsizygus marmoreus is an edible mushroom in the order Agaricales with a tetrapolar system, which contains two unlinked MAT loci-homeodomain (HD) transcription factor genes and pheromone/pheromone receptor genes (P/R). In this study, we analyzed the genetic structure and diversity of MAT loci in tetrapolar system of H. marmoreus through sequencing of 54 heterokaryon and 8 homokaryon strains. Although within the HD loci, the gene order was conserved, the gene contents were variable, and the HD loci haplotypes were further classified into four types. By analyzing the structure, phylogeny, and the HD transmissibility based on the progeny of these four HD mating-type loci types, we found that they were heritable and tightly linked at the HD loci. The P/R loci genes were found to comprise three pheromone receptors, three pheromones, and two pheromone receptor-like genes. Intra- and inter-specific phylogenetic analyses of pheromone receptors revealed that the STE3 genes were divided into three groups, and we thus theorize that they diverged before speciation. Comparative analysis of the MAT regions among 73 Basidiomycete species indicated that the diversity of HD and P/R loci in Agaricales and Boletales may contribute to mating compatibility. The number of HD genes were not correlated with the tetrapolar or bipolar systems. In H. marmoreus, the expression levels of these genes at HD and P/R loci of compatible strains were found higher than in those of homonuclear/homokaryotic strains, indicating that these mating genes acted as switches for mating processes. Further collinear analysis of HD loci in interspecific species found that HD loci contains conserved recombination hotspots showing major rearrangements in Coprinopsis cinerea and Schizophyllum commune, suggesting different mechanisms for evolution of physically linked MAT loci in these groups. It seems likely that gene rearrangements are common in Agaricales fungi around HD loci. Together, our study provides insights into the genomic basis of mating compatibility in H. marmoreus.

scholarly journals Tambir : Jamur Alam Papua yang Berpotensi sebagai Jamur Konsumsi

2018 ◽  
Vol 9 (1) ◽  
pp. 18-24
Author(s):  
Supeni Sufaati ◽  
Vita Purnamasari ◽  
Verena Agustini ◽  
Suharno Suharno
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
High Performance ◽  
Crude Protein ◽  
Nutrient Content ◽  
Edible Mushroom ◽  
Essential Amino Acids ◽  
Good Alternative ◽  
Local People ◽  
Alternative Protein

Fungi has several role for humankind, one of them is as food. The potency of wild edible mushrooms as a source of nutrition still need to be explored to support national food security. The aim of this study was to determine the composition of nutrient content of wild edible mushroom called Tambir that commonly be consumed as alternative food by local people in Jayapura, Papua. Samples were collected from the traditional market nearby Uncen campus in Waena, Jayapura, Papua. Micro Kjeldahl method was used to analyze the crude protein content, hexane-gravimetry for lipid, spectrophotometry for carbohydrate, and high performance liquid chromatography (HPLC) for amino acid composition. The results showed that this mushroom has 15.74 % crude protein, 2.59 % lipid, 50.17 % carbohydrate and 8 essential amino acids. The chemical value of those eight essential amino acids were more than 100 that means this mushroom has no amino acid limitation. Therefore, Tambir could be a good alternative protein source for local people. Key words: fungi, proteins, local knowledge, Tambir, Papua.

Enhancement of biomass production of edible mushroom Pleurotus sajor-caju grown in whey by plant growth hormones

2005 ◽  
Vol 40 (3-4) ◽  
pp. 1241-1244 ◽  
Author(s):  
Rupak Mukhopadhyay ◽  
Sandipan Chatterjee ◽  
Bishnu P. Chatterjee ◽  
Arun K. Guha
Keyword(s):  
Plant Growth ◽  
Biomass Production ◽  
Edible Mushroom ◽  
Growth Hormones ◽  
Plant Growth Hormones ◽  
Pleurotus Sajor Caju

Competitive amino acid transport between l-tryptophan and other amino acids in Schizophyllum commune

2001 ◽  
Vol 92 (6) ◽  
pp. 556-559 ◽  
Author(s):  
Hideki Kinoshita ◽  
Yoshinori Maki ◽  
Ryohsuke Nakai ◽  
Kikuo Sen ◽  
Hiroshiro Shibai
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Transport ◽  
Schizophyllum Commune ◽  
Acid Transport

DEGRADATION OF AROMATIC AMINO ACIDS BY FUNGI: I. FATE OF L-PHENYLALANINE IN SCHIZOPHYLLUM COMMUNE

1967 ◽  
Vol 45 (11) ◽  
pp. 1659-1665 ◽  
Author(s):  
Keith Moore ◽  
G. H. N. Towers
Keyword(s):  
Amino Acids ◽  
Benzoic Acid ◽  
Protocatechuic Acid ◽  
Phenylacetic Acid ◽  
Schizophyllum Commune ◽  
Aromatic Amino Acids ◽  
Ring Cleavage ◽  
Hydroxybenzoic Acid ◽  
Phenyllactic Acid ◽  
Phenylalanine Metabolism

Growing cultures of Schizophyllum commune could produce 14CO2 from ring-labelled DL-phenylalanine-14C. Intermediates in the pathway of L-phenylalanine degradation prior to ring cleavage were shown to be cinnamic acid, benzoic acid, p-hydroxybenzoic acid, and protocatechuic acid. Phenylacetic acid and L(−)-β-phenyllactic acid were also identified as products of phenylalanine metabolism.

A 13 C-NMR Study of Exudation and Storage of Carbohydrates and Amino Acids in the Ectomycorrhizal Edible mushroom Cantharellus cibarius

Mycologia ◽  
2002 ◽  
Vol 94 (2) ◽  
pp. 190 ◽  
Author(s):  
J. Ignacio Rangel-Castro ◽  
Eric Danell ◽  
Philip E. Pfeffer
Keyword(s):  
Amino Acids ◽  
Edible Mushroom ◽  
Nmr Study ◽  
And Storage ◽  
C Nmr
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