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Current Research in Agricultural Sciences

March 2018, Volume 5, 1, pp 15-22

Effect of Substrates on Nutritional Composition and Functional Properties of Pleurotus Ostreatus

Mbassi Josiane E. G.

,

Mobou Estelle Y.

,

Ngome Francis A.

,

Sado Kamdem S. L.

Mbassi Josiane E. G. 1

Mobou Estelle Y. 2
Ngome Francis A. 3
Sado Kamdem S. L. 4

  1. Institute of Agricultural Research for Development (IRAD), P.O. Box 2123 Messa Yaounde, Cameroon 1

  2. Department of Biochemestry, Faculty of Sciences, University of Yaounde I, Yaounde, P.O. Box 812, Cameroon. 2

  3. Institute of Agricultural Research for Development (IRAD), P.O. Box 2123 Messa Yaounde, Cameroon. 3

  4. Department of Microbiology, Faculty of Sciences, University of Yaounde I, Yaounde, P.O. Box 812, Cameroon. 4

Pages: 15-22

DOI: 10.18488/journal.68.2018.51.15.22

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Article History:

Received: 27 April, 2018
Revised: 08 May, 2018
Accepted: 15 May, 2018
Published: 31 May, 2018


Abstract:

Pleurotus species, commonly known as oyster mushrooms, are edible fungi cultivated worldwide. Pleurotus genus is one of most extensively studied white-rot fungi due to its exceptional ligninolytic properties. These mushrooms have the ability to colonize and degrade a wide variety of lingo-cellulosic wastes with relatively short cycle. The objective of this study was to review published research works on the effect of substrates on nutritional composition and functional property of Pleurotus ostreatus. A literature search was done on the internet and university libraries in this area. It was found that different substrates used in cultivating mushrooms do have effect on the functional, organoleptic and nutritional properties of mushrooms. This review presents a practical checklist of effect of substrates on quality of Pleurotus ostreatus that may help different users.
Contribution/ Originality
This study is one of very few studies which have investigated the effect of type of substrate on nutritional composition and functional property of Pleurotus ostreatus.

Keywords:

White-rot fungi, Nutritional properties, Biological productivity, Efficiency, Substrates, Yield.

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Reference:

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Funding:

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Competing Interests:

The authors declare that they have no competing interests.

Acknowledgement:

All authors contributed equally to the conception and design of the study.

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