Results 111 to 120 of about 119,055 (257)

Identification of Morphological and Growth Characteristics of Eisenia foetida in Mushroom Media Waste

Jurnal Ilmu Lingkungan
This study aims to determine the morphological and growth characteristics of Eisenia foetida in response to mushroom waste media. Two types of mushroom waste media were used: straw mushroom media waste and oyster mushroom baglog waste.
Ana Mardiana, Baiq Mirawati, Hunaepi Hunaepi, Desi Ratnasari, Hilda Aqua Kusuma Wardhani, Ahmad Aris Arifin   +5 more
doaj   +1 more source

PENINGKATAN PERTUMBUHAN MISELIUM JAMUR TIRAM (Pleurotus ostreatus) YANG DIPENGARUHI OLEH PROMOL 12

ULIN: Jurnal Hutan Tropis, 2019
White oyster mushroom (Pleurotus ostreatus) is a mushroom that has a variety of basidiomycetes that grow in tropical forests with high humidity. This mushroom is classified as edible, has even been cultivated for a long time by the community.
Saat Egra, Muhammad Soesilo Dermawan, Etty Wahyuni, Eko Hary Pudjiwati, Amarullah Amarullah, Dwi Santoso, Deny Murdianto, Sudirman Sirait, Hendris Hendris   +8 more
doaj   +1 more source

Pengaruh pemberian jus jamur tiram terhadap kadar kolesterol, trigliserida, dan malondialdehid penderita hiperkolesterolemia

Jurnal Gizi Klinik Indonesia, 2020
The effect of white oyster mushroom juice (Pleurotus ostreatus) to total cholesterol, triglyceride, and malondialdehyde (MDA) levels in patients with hypercholesterolemia Background: The high incidence of hypercholesterolemia due to the wrong diet is a ...
Fera Nofiartika, Yunita Indah Prasetyaningrum   +1 more
doaj   +1 more source

Fungal Polysaccharides as Next‐Generation Bioactive: Advances in Structure–Activity Mapping, Mode of Action, and Biotechnological Horizons

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Fungal polysaccharides (FPs) represent a diverse class of bioactive macromolecules widely studied for their nutritional, therapeutic, and biotechnological value. This review synthesizes recent advances (2020–2025) in the structural characterization, biological functions, and translational potential of FPs.
Muhammad Aaqil, Feng Zhang, Jingchuan Zheng, Muhammad Kamil, Yuwei Guo, Cunchao Zhao, Yang Tian   +6 more
wiley   +1 more source

Nanomaterials in Edible Mushroom Production: Yield Optimization, Biofortification and SDG Alignment

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Nanotechnology enhances sustainable mushroom production across pre‐ and post‐harvest stages. Nano‐fertilizers (Zn, Se) and growth stimulants (TiO2, ZnO) improve yield and nutritional quality. Antimicrobial nanoparticles (AgNPs) contribute to effective disease control.
Hayyawi W. A. Al‐juthery, Fanar Hashum Al‐Hashemi, Rukaibaa A. Chechan, Hassanein H. Al‐juthery, Heidar Meftahizade   +4 more
wiley   +1 more source

Genetic improvement in Pleurotus (oyster mushroom): a review

3 Biotech, 2019
Pleurotus is an important genus comprising several edible species of great commercial significance. These species are grown all across the world. The production areas of Pleurotus mainly belong to the Asian part and are gaining wide popularity across the globe owing to their promising nutritional gains.
Anupam, Barh, V P, Sharma, Sudheer Kumar, Annepu, Shwet, Kamal, Shweta, Sharma, Pankaj, Bhatt   +5 more
openaire   +3 more sources

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

The Nutritional Value and Antioxidant Activities of the Developed Thai Fermented Bhutan Oyster Mushroom (Pleurotus eous)

, 2021
        “Nham” Thai fermented sausage food product developed from Bhutan oyster mushroom (Pleurotus eous) and mixed with cooked Riceberry rice was compared to Bhutan oyster mushroom mixed with cooked white rice. The objectives of this
Khuenson, Nichapat, Matthayom, Wishanee, Tangsombatvichit, Pitchya   +2 more
core   +1 more source

Prospects of Technology and Formulation Development for Sauces Based on Oyster Mushrooms [PDF]

Техника и технология пищевых производств, 2019
Introduction. Oyster mushrooms (Pleurotus ostreatus) are one of the most cultivated mushrooms in Russia. Oyster mushroom sauce has a greater potential for public catering when used in processed state as a semi-finished paste.
Dril' A.
doaj   +1 more source

Oyster Mushrooms: Versatile Mushrooms with Potential Health Benefits

, 2023
Oyster mushrooms are a type of fungus that is native to East Asia. They are named for their fan-shaped appearance, which resembles an oyster. Oyster mushrooms hold significant importance due to their exceptional culinary and nutritional value, as well as their potential contributions to environmental sustainability (Aditya and Jarial, 2023; Aditya et ...
openaire   +2 more sources