Results 31 to 40 of about 9,406 (212)
Effects of different storage time on polysaccharide content and antioxidant activity of edible fungi
浙江大学学报. 农业与生命科学版, 2018 The Lentinula edodes 808, Pleurotus eryngii kE015 and Auricularia auricula-judae 916 were used as materials to investigate the effects of different storage time on polysaccharide content and its protective effect on HepG2 cells under oxidative stress ...
YANG Hui +7 more
doaj +1 more source
Lignin Promotes Mycelial Growth and Accumulation of Polyphenols and Ergosterol in Lentinula edodes
Journal of Fungi, 2023 It has been demonstrated that lignin was efficiently degraded by Lentinula edodes (L. edodes). However, the process of lignin degradation and utilization by L. edodes has not been discussed in detail. Therefore, the effects of lignin on L.
Feifei Wu +6 more
doaj +1 more source
Characterization of β-N-acetylhexosaminidase (LeHex20A), a member of glycoside hydrolase family 20, from Lentinula edodes shiitake mushroom) [PDF]
, 2012 We purified and cloned a β-N-acetylhexosaminidase, LeHex20A, with a molecular mass of 79 kDa from the fruiting body of Lentinula edodes (shiitake mushroom). The gene lehex20a gene had 1,659 nucleotides, encoding 553 amino acid residues. Sequence analysis
Hideyuki Takahashi +4 more
core +1 more source
Frontiers in Microbiology, 2022 As the widest cultivated edible mushroom worldwide, Lentinula edodes suffers serious yield and quality losses from heat stress during growth and development, and in our previous study, exogenous 2,4-Dichlorophenoxyacetic acid (2,4-D) was found to improve
Ruiping Xu +7 more
doaj +1 more source
Evaluation of hollocelulase production by Lentinula edodes (Berk.) Pegler during the submerged fermentation growth using RSM. [PDF]
, 2016 As celulases são proteínas de grande importância na hidrólise enzimática de biomassa florestal. No entanto, seu custo elevado tem estimulado o estudo de processos de obtenção de enzimas celulolíticas por fungos filamentosos, tais como os basidiomicetos ...
CHICATTO, J. A. +4 more
core +1 more source
Citric Acid Induces the Increase in Lenthionine Content in Shiitake Mushroom, Lentinula edodes
Foods, 2022 Shiitake mushroom, Lentinula edodes, is the second largest edible fungus in the world, with a characteristic aroma. 1,2,3,5,6-pentathioheterocycloheptane, commonly known as lenthionine, is the main source of this aroma.
Mengting Hong +5 more
doaj +1 more source
Pressurized water extraction of β-glucan enriched fractions with bile acids-binding capacities obtained from edible mushrooms [PDF]
, 2014 This is the peer reviewed version of the following article: Biotechnology Progress 30.2 (2014): 391-400, which has been published in final form at http://dx.doi.org/10.1002/btpr.1865.
Aldars-García, Laila +6 more
core +2 more sources
Foods, 2023 Lentinula edodes has high nutritional value and abundant protein. In order to develop and utilize edible mushroom protein, this study was designed to investigate the effects of TGase-catalyzed glycosylation and cross-linking on the physicochemical and ...
Shan-shan Wu +7 more
doaj +1 more source
Revista de Ciencias, 2007 Crecimiento y Desarrollo IN Vitro del Hongo Shiitake Lentinula Edodes Berk Pegler en una Mezcla de Residuos ...
Stella Perlaza +3 more
doaj +1 more source
Tạp chí Khoa học Đại học Mở Thành phố Hồ Chí Minh - Kỹ thuật và Công nghệ, 2021 Samples of Sapa shiitake mushroom (named Len026), growing on decaying broadleaf stems, were collected in the mountainous areas of Son Binh commune, Tam Duong district, Lao Cai province at the end of May 2019. External morphological features: the mushroom
Lê Huyền Ái Thúy +5 more
doaj +1 more source