scholarly journals Effects of Nutritional Component on Mycelial Growth and Fruit Body Yield of the Shiitake Mushroom, Lentinus edodes, on Sawdust Substrate

10.5109/23907 ◽  
1990 ◽  
Vol 34 (4) ◽  
pp. 405-412
Author(s):  
Shoji Ohga
Keyword(s):  
Mycelial Growth ◽  
Fruit Body ◽  
Lentinus Edodes ◽  
Shiitake Mushroom ◽  
Fruit Body Yield

A Case for Caution in Assessing the Antibiotic Activity of Extracts of Culinary-Medicinal Shiitake Mushroom [Lentinus edodes (Berk.) Singer] (Agaricomycetideae)

2003 ◽  
Vol 5 (1) ◽  
pp. 6 ◽  
Author(s):  
Stefan Bender ◽  
Cristina N. Dumitrache-Anghel ◽  
Juergen Backhaus ◽  
Gregor Christie ◽  
Reg F. Cross ◽  
...  
Keyword(s):  
Antibiotic Activity ◽  
Lentinus Edodes ◽  
Shiitake Mushroom

scholarly journals Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)

LWT ◽  
2021 ◽  
Vol 141 ◽  
pp. 110889
Author(s):  
Ziqi Chen ◽  
Haiyan Gao ◽  
Weijie Wu ◽  
Hangjun Chen ◽  
Xiangjun Fang ◽  
...  
Keyword(s):  
Lentinus Edodes ◽  
Shiitake Mushroom ◽  
Umami Taste ◽  
Microbial Species

Effects of negative air ions treatment on the quality of fresh shiitake mushroom (Lentinus edodes) during storage

2021 ◽  
pp. 131200
Author(s):  
Saili Zhang ◽  
Xiangjun Fang ◽  
Weijie Wu ◽  
Chuan Tong ◽  
Hangjun Chen ◽  
...  
Keyword(s):  
Lentinus Edodes ◽  
Shiitake Mushroom ◽  
Air Ions ◽  
Negative Air Ions

scholarly journals NUTRITIONAL ANALYSIS AND AMINO ACID PROFILE OF SHIITAKE MUSHROOM (Lentinus edodes, Agaricaceae)

2013 ◽  
Vol 14 (4) ◽  
Author(s):  
Maria Eugenia Balbi ◽  
F. FABENI ◽  
L. M. LAZINSKI ◽  
A. C. S. MELO ◽  
H. F. SOUZA
Keyword(s):  
Amino Acid ◽  
Amino Acid Profile ◽  
Lentinus Edodes ◽  
Shiitake Mushroom ◽  
Nutritional Analysis

O Lentinus edodes - cogumelo comestível pertencente à família Agaricaceae e popularmente conhecido como shitake – é apreciado há séculos na culinária e medicina oriental devido ao seu sabor agradável e alto valor nutritivo. Visando destacar os benefícios do L. edodes, o presente trabalho teve como objetivo a realização da análise nutricional desse alimento. A qualidade do L. edodes como fonte protéica também foi avaliada e comparada com a carne bovina, o feijão e a soja, considerando que estes alimentos, assim como os cogumelos, são ricos em proteínas. Para avaliação do valor nutricional protéico do L. edodes, foram calculados os escores químicos de seus aminoácidos essenciais. Para fins de comparação, também foram utilizados os valores de digestibilidade protéica para o L. edodes, carne bovina, feijão e soja. O L. edodes analisado apresentou elevado teor protéico (17,14%), baixo teor de gorduras (1,23%) e baixa digestibilidade comparado à carne bovina. Os valores dos escores químicos para o L. edodes apresentaram-se todos maiores do que 1,0, indicando que suas proteínas possuem alto valor biológico, assim como a carne bovina. Os resultados obtidos mostram que o L. edodes apresenta proteínas de maior valor nutricional do que o feijão e a soja, sendo inferior à carne bovina neste quesito.   Palavras-chave: shitake; Lentinus edodes; valor nutricional, aminoácidos

scholarly journals RESEARCH OF EFFECT OF DPEI-PROCESSING OF SHIITAKE FRUIT BODY ON PHYSICAL AND MECHANICAL PROPERTIES OF MUSHROOM SUSPENSION

2018 ◽  
Vol 41 (1) ◽  
pp. 27-33
Author(s):  
N.O. Sharkova ◽  
E.К. Zhukotskyi ◽  
Т.Y. Тurchyna ◽  
H.V. Dekusha ◽  
A.A. Makarenko
Keyword(s):  
Mechanical Properties ◽  
Dynamic Viscosity ◽  
Structural Characteristics ◽  
Specific Energy Consumption ◽  
Fruit Body ◽  
Heterogeneous Systems ◽  
Physical And Mechanical Properties ◽  
Water Soluble ◽  
Shiitake Mushroom ◽  
Working Bodies

The use of discrete-pulse energy input (DPEI) mechanisms in various industries has become a reliable tool for the intensification of heat and mass transfer processes in various technological lines and reduction of specific energy consumption. The study of structural transformations in heterogeneous systems under influence of mechanisms of DPEI opens up new possibilities for their use as evidenced by this article. Under certain conditions it is possible to prepare a mushroom suspension with specified characteristics for drying and enhance medicinal properties of the obtained powder product while retaining all valuable components of feedstock. The article presents the results of research of DPEI-processing effect of the shiitake mushroom fruit body on the on physical and mechanical properties and structural characteristics of the mushroom suspension. The influence of hydro module, temperature of the suspension and the layout of the working bodies of the rotor-pulse apparatus (RPA) on its dynamic viscosity was studied and the possibility of reducing viscosity by 2-3 times is shown.  An analysis of mushroom suspension microstructure has showed that with a certain layout of the working bodies of the RPA it is possible to control the degree of dispersion of particles and change the spatial structure of the aggregates in the volume of the dispersion medium. It is determined that self-organization of spatial aggregates from individual hyphae in such suspensions occurs over time. Moreover, the smaller the size of hyphae (≤ 25 microns after the RPA of the first version of the arrangement: rotor-stator-rotor) are, the larger the size of the spatial aggregates are formed. After the RPA with the second layout option, the fragments of hyphae had sizes ≥ 50 μm, but the dimensions of the spatial aggregates were three times smaller. It is found that after three times passing of the mushroom suspension through the RPA and its subsequent treatment in the cavitation device, the dynamic viscosity of the suspension is reduced by 20%. Confirmation of the the effectiveness of the DPEI-mechanisms in obtaining mushroom suspension is that due to the hydromechanical destruction of the polysaccharide structures of the chitin-glucan complex of the shiitake mushroom the content of the bioavailable complex of water-soluble oncostatic and immunoregulatory polysaccharides in the powder obtained by drying the mushroom suspension in an experimental spray dryer increased 6 times. References 13, figures 6.

Sign in / Sign up

Export Citation Format

Share Document