Production of β-Glucans by Pleurotus ostreatus: Cultivation and Genetic Background

Pleurotus ostreatus is one of the most frequently cultivated mushroom species. It has attracted considerable attention not only because of its short cultivation time, but also because of the wide range of substrates on which it can be cultivated, such as lignocellulosic materials, synthetic polymers and wastewater. The popularity of the oyster mushroom stems not only from its rapid growth and high adaptability, but also from its functional ingredients, which include laccase, proteoglycan and β-glucan. As understanding the molecular biology of Pleurotus ostreatus is crucial for evaluating its commercial and scientific applications, modern molecular tools have been used to search for the genes and proteins involved in the development of this mushroom and production of valuable metabolites. The rapid development of artificial intelligence may make it possible to automate and optimize the entire cultivation process of Pleurotus ostreatus. This report summarizes the cultivation of Pleurotus ostreatus using waste raw materials, the nutritional and medicinal value for applications, transcriptomic and proteomic analyses and the use of artificial intelligence systems. In addition, future perspectives are discussed to make the cultivation of Pleurotus ostreatus environmentally friendly and to ensure an increase in its productivity and quality.