Search Results (160)

Pseudomonas tolaasii, the causal agent of bacterial brown blotch disease, is a major threat to the yield and quality of oyster mushroom (Pleurotus ostreatus). To investigate the molecular basis of cultivar-dependent resistance, we performed comparative transcriptome analysis using the resistant cultivar ‘Aenutari’ (KMCC01220; AE) and the susceptible cultivar ‘Dahyun’ (KMCC04942; DH) under P. tolaasii challenge. The two cultivars showed contrasting phenotypic and transcriptomic responses after pathogen inoculation. DH exhibited visible disease symptoms and severe mycelial growth inhibition, with relative mycelial growth reduced to 33.97 ± 2.53% of the control, whereas AE maintained a relatively resistant phenotype and higher mycelial growth under pathogen challenge, reaching 51.19 ± 3.72% of the control. Consistent with these phenotypic differences, DH showed extensive transcriptional reprogramming, with 3585 up-regulated and 4377 down-regulated differentially expressed genes (DEGs). In contrast, AE showed a much narrower transcriptional response, with 181 up-regulated and 71 down-regulated DEGs. Functional enrichment analysis indicated that pathogen-responsive DEGs in AE were mainly associated with carbohydrate metabolism, extracellular regions, redox-related processes, and ion transport. In cultivar-wise comparisons under pathogen-inoculated conditions, genes highly expressed in AE were enriched in RNA splicing, mRNA processing, mitochondrial organization, mitochondrial gene expression, transmembrane transport, oxidoreductase activity, and sterol-related metabolism. These results indicate that the resistant phenotype of AE is associated with a more limited pathogen-induced transcriptional perturbation and the relative enrichment of gene modules related to RNA processing, mitochondrial organization and gene expression, membrane transport, redox-related processes, and sterol metabolism. This study provides a transcriptomic framework for understanding cultivar-dependent responses to bacterial brown blotch disease in oyster mushroom. Full article

To address the low efficiency of manual quality grading for Pleurotus ostreatus in factory-scale production and the difficulty existing computer vision models face in balancing high localization accuracy with real-time edge deployment for food processing, a lightweight non-destructive detection model named POC-DETR-Prune is proposed. Based on an improved RTDETR framework, FasterNet is introduced to optimize feature extraction, reducing memory access latency while ensuring deep feature representation for complex food morphologies. A Small Object Enhancement Pyramid (SOEP) module is designed to mitigate the loss of subtle features caused by dense mushroom clustering. Furthermore, the Inner-MPDIoU loss function is proposed to significantly improve bounding box localization accuracy in highly overlapped food sorting scenarios. To adapt to industrial hardware constraints, a Random channel pruning strategy compresses computational overhead. Experimental results demonstrate that POC-DETR-Prune achieves a mAP@0.5:0.95 of 83.7% with a computation load of only 38.2 GFLOPs. Deployment testing on the NVIDIA Jetson Orin Nano Super edge computing platform achieves a real-time detection rate of 30.2 FPS. This emerging technology provides a certain level of visual algorithm support for automated quality grading equipment in the edible fungi industry. Full article

Pleurotus pulmonarius (Fr.) Quél. is a commercially important edible mushroom recognized for its nutritional and nutraceutical value. However, the influence of alternative agricultural waste substrates on its biochemical composition remains insufficiently characterized. This study investigated the effect of four cultivation substrates, coconut waste (PpC), paddy husk (PpP100), paddy husk supplemented with sawdust (PpP20) and rubberwood sawdust as control (PpS), on the macro- and microelement profile, secondary metabolite composition, and antioxidant activity of P. pulmonarius fruiting bodies. Analytical methods included ICP-MS and FAAS for elemental analysis; GC-MS for fatty acid, carbohydrate and phenolic profiling; Kjeldahl method for total protein; FTIR spectroscopy for structural characterization; and four complementary antioxidant assays (DPPH, ABTS, CUPRAC, FRAP). Coconut waste substrate promoted the highest protein accumulation and elevated concentrations of iron, zinc, and specific phenolic acids (vanillic, protocatechuic). Paddy husk-based substrates favored carbohydrate accumulation, particularly trehalose, while sawdust supported the greatest lipid content, dominated by linoleic acid. Potassium was the predominant macroelement across all variants. Antioxidant activity was highest in PpP100 and PpC across all four assays. FTIR confirmed a mushroom-specific polysaccharide, protein, and lipid profile in all samples. The results demonstrate that agricultural waste represents sustainable, value-added alternatives to conventional sawdust, capable of maintaining or enhancing the nutritional and nutraceutical quality of oyster mushrooms to enhance agricultural production. Full article

A dual-platform mushroom cultivation system integrating artificial intelligence (AI)-assisted environmental monitoring and controlled-environment agriculture (CEA) was developed to support experiential STEM education across K–12 and undergraduate settings. Hands-on instruction with multicellular fungi is often limited by reliance on microbial models and by constraints associated with field-based activities. To address this gap, we implemented an indoor instructional platform that combines a commercial AI-assisted automated cultivation unit with a tent-based chamber for hands-on environmental control. Representative cultivated species included oyster mushrooms (Pleurotus spp.) and lion’s mane (Hericium erinaceus). The AI-assisted system provided sensor/camera-based monitoring, app-based feedback, and software-assisted regulation of humidity, light, and airflow, whereas the tent-based system enabled direct student manipulation of cultivation conditions. Together, the systems allowed students to observe fungal development, manage environmental parameters, and collect quantitative and qualitative data within a single academic term. Post-harvest activities, including mushroom-based food preparation and tasting, further connected fungal biology with food and sustainability. A matched pre- and post-course survey (n = 30) showed increases in students’ self-reported perceived understanding, cultivation confidence, and engagement, with mean scores increasing from approximately 2–4 to 6–8. Because the survey instrument was not formally validated and no control group was included, these results are interpreted as preliminary self-reported perceptions rather than objective evidence of learning gains. The platform provides a practical model for integrating fungal biology, AI-assisted environmental monitoring, and CEA into STEM education. Full article

Conventional sterilization methods limit smallholder mushroom cultivation in PNG. This study evaluated alternative disinfection approaches for Pleurotus ostreatus (P. ostreatus) using coffee parchment and Cenchrus fungiraminus (C. fungigraminus) as substrates. After screening 20 strains, the superior strain PXF9 was selected. Three methods were compared: (1) Complete Sterilization with Aseptic Inoculation (CSAI) applied to T1 (experimental) and T2 (sawdust control); (2) Short Sterilization with Open Inoculation (SSOI) applied to T3 (experimental) and T5 (control); and (3) Non sterilization with Open Inoculation (NSOI) applied to T4 (experimental). CSAI (T1) achieved the highest yield (3985.26 ± 2.00 ^d g/24 bags), biological efficiency (83.03%), protein (28.44 g/100 g), and profit (14.76 USD), with the fastest colonization (21 days). SSOI (T3) produced the largest fruiting bodies; NSOI (T4) had the lowest heavy metal levels. SSOI and NSOI were economically beneficial (9.88 and 5.96 UDS per 24 bags). Bioactive compounds (e.g., naringenin, ergosterol peroxide), were detected across treatments. While CSAI maximizes productivity, SSOI and NSOI offer low-cost alternatives for resource-limited farmers. Full article

Precision microclimate management is critical for stabilizing oyster mushroom (P. ostreatus) production under variable farm conditions. This study evaluates Mushroom Kothi, an IoT-enabled cultivation system integrating low-cost sensors, automated control strategies, and cloud-based monitoring, across multiple agro-climatic zones and seasons in India (Bharat). Comparative trials with conventional farmer-managed systems show that Mushroom Kothi significantly reduces microclimate variability, improves yield consistency, enhances fruit body uniformity, and increases water-use efficiency without relying on energy-intensive cooling. The results demonstrate that biologically informed, automated environmental stabilization—rather than growth forcing—can support sustainable, smallholder-oriented precision mushroom cultivation. Full article

Lignocellulosic agricultural residues are abundant yet underutilized despite their potential for sustainable bioconversion. This study evaluated spent mushroom substrate (SMS) from Pleurotus ostreatus cultivation and roots of leafy vegetables (RLV) as alternative substrates for Pleurotus production, using wheat straw as a control. Two species, P. ostreatus and P. citrinopileatus, were cultivated on different SMS/RLV ratios and the immunomodulatory potential of harvested mushrooms was assessed. Specifically, protein (PE-D-P3 < 3 kDa) and carbohydrate (CE-D) fractions obtained after in vitro digestion were applied to LPS-challenged THP-1 cells and immune-related gene expression was analyzed by qPCR. Both species significantly modulated immune responses. The PE-D-P3 showed a more pronounced immunomodulatory effect, significantly downregulating IL1B, IL6 and TNF, whereas the CE-D reduced only TNF expression. Substrate composition influenced bioactivity: PE-D-P3 from SMS 80-RLV 20% resulted in the greatest reduction in IL1B, IL6 and TNF, while CE-D from SMS 60-RLV 40% reduced IL1B and CXCL8. These findings provide insights that both fungal species and substrate composition influence immunomodulatory compound production. Valorizing lignocellulosic residues through optimized mushroom cultivation represents a sustainable strategy for producing functional ingredients with applications in human and animal health, particularly for preventing inflammation-related disorders. Full article

Growing concern over antibiotic resistance in poultry production has increased interest in natural feed additives such as Pleurotus ostreatus (oyster mushroom)-derived products. This study evaluated three freeze-dried oyster mushroom powders: total fresh fruiting body (OMP-TF), cooked solid residue (OMP-CSR), and cooked liquid fraction (OMP-CL), as dietary supplements in male Coturnix japonica. A β-glucan positive control and basal diet negative control were included. Birds (1-day-old) were fed experimental diets from 1 to 28 days. An Escherichia coli lipopolysaccharide (LPS) challenge was applied 12 h before sampling to induce an immune system activity. Growth performance, immune system activity, spleen relative weight, ileum morphometry, and antioxidant capacity were then evaluated to determine the effects of the experimental diets. Mushroom supplementation significantly modulated body weight during weeks 2–3 and overall weight gain, with OMP-TF maintaining higher body weight at week 4. Relative spleen weight, villus morphometry, cytokine responses (IL-1β, IL-2, IL-4), and total antioxidant capacity were not significantly altered compared with LPS controls. Overall, P. ostreatus supplementation modulated growth performance under inflammatory challenge conditions, without significantly affecting the measured immune or intestinal parameters. These findings suggest a potential role of mushroom-derived products as growth-supporting feed additives; however, further studies are needed to clarify their effects on immune function and intestinal health. Full article

Background: Mushrooms have gained attention for their potential to improve brain health. We evaluated extracts of king oyster mushroom, as well as two of its bioactive compounds—ergothioneine (ERG) and N-acetyltryptamine (NAT)—for their ability to prevent microglia activation by reducing neuroinflammation and oxidative stress. Methods: HAPI microglial cells were pretreated with king oyster extracts (crude powder, acetone, ethanol, and methanol extracts at 100 μg/mL) and pure bioactive molecules of ergothioneine (ERG, 500 μM) and N-acetyl-tryptamine (NAT,50 μM) before stimulation with LPS. The effects on nitrite; TNF-α; and expressions of the inflammatory proteins iNOS, NOX2, and NLRP3 were compared with those of a blueberry extract (BB, 500 μg/mL) as a positive control. Results: All extracts and bioactive molecules significantly reduced nitrite production, similar to the BB. Overall, the best results for reducing inflammation and inflammatory protein expression were obtained with the extracts rich in NAT (acetone and ethanol), as well as pure NAT. Furthermore, through their inhibitory target effect on NLRP3, these two extracts and the bioactive compounds (NAT and ERG), like BB, are attractive therapeutic molecules to reduce mood disorders related to brain aging, due to evidence of enhanced Nucleotide-binding oligomerization domain-like receptor family pyrin domain-containing-3 (NLRP3) inflammasome activity in common neurodegenerative diseases. Further interventional studies are needed to confirm mushrooms’ brain health properties. Full article

The growing demand for sustainable alternative proteins has intensified interest in fungal mycelia as a nutrient-dense biomass for food applications. This study compared Pleurotus ostreatus fruiting bodies with mycelia grown in liquid state on amaranth seed- and Bambara groundnut-based media, evaluating aroma-active volatiles and amino acid composition. Across 52 identified volatiles, C8 oxylipin-derived compounds dominated all matrices, with exceptionally high odour activity values (OAVs) for 1-octen-3-one (~4.1 × 10³), 3-octanone (~1.5 × 10³), 1-octen-3-ol (~8.3 × 10²) and 3-octanol (~5.3 × 10²). Amaranth-grown mycelia showed intensified mushroom/green/fatty notes due to elevated C8 ketones and unsaturated aldehydes, whereas Bambara-grown mycelia exhibited reduced C8 prominence and stronger malty, nutty and fermented nuances driven by Ehrlich-pathway aldehydes (e.g., 3-methylbutanal ~2.0 × 10³), with floral contributions from linalool (~3.8 × 10²). Mycelial protein contents ranged from 35.8 to 36.1 g/100 g (amaranth) and up to 38.2 g/100 g (Bambara), compared with 39.5 g/100 g in the fruiting body. Amino acid scores (AAS) identified cystine + methionine as limiting; mycelia exhibited higher AAS, with more indispensable amino acids exceeding reference requirements. Elevated glutamic and aspartic acids underscore the umami potential of the mycelial biomass. Overall, these plant-based substrates can strategically modulate both flavour chemistry and amino acid balance in P. ostreatus mycelia, supporting their use as nutritionally relevant, flavour-active ingredients in alternative protein and hybrid food systems. Full article

Mycelium-based composites (MBCs) have already been applied in various fields, like construction, architecture, packaging, waste management and many others, as sustainable replacement materials. The composites created from such materials are lightweight, biodegradable and can take many different geometrical shapes. As there are many different combinations of fungal mycelium and organic substrates, it is not only important to investigate and determine which of these combinations perform best from an acoustic perspective but also from an environmental point of view. The sound absorption qualities of these biocomposites have been investigated. It was found that the sound absorption coefficients range from 0.33 to 0.49 in the mid-high frequency range for the four different mixtures of substrate and oyster mushroom (Pleurotus ostreatus). The results from the acoustic testing are promising, but the environmental impact of these mycelium-based composites also needs to be determined. The impacts from water and especially from energy, used during the growth and preparation cycles, are the main contributors to the environmental impact of MBCs, which is also confirmed by the relevant literature. A cradle-to-grave life cycle assessment (LCA) was conducted, utilizing the ReCiPe method, with selected environmental impact categories, based on real-world production data and the scientific literature. The results obtained were also compared with a commercially produced acoustical stone wool panel. The influence on environmental impact of the different substrates is also analyzed, determining which MBC is the most environmentally friendly and has the best acoustical properties. Full article

Bioconversion of lignocellulosic biomass into edible, nutrient-rich products using low-cost forestry waste offers substantial ecological and economic benefits. Composting forestry waste as a substrate for oyster mushroom (Pleurotus ostreatus) cultivation is an effective recovery strategy. However, the specific microbial-driven mechanisms by which nitrogen sources regulate lignocellulose degradation and compost quality during forestry waste composting for Pleurotus ostreatus substrate preparation remain to be elucidated. We evaluated three organic nitrogen sources (bran, soybean meal, and chicken manure) and one inorganic source (diammonium phosphate, DAP) during composting of forest-waste-based substrates. Composting performance and cultivation outcomes were assessed using physicochemical analyses, lignocellulose degradation measurements, high-throughput sequencing of bacterial 16S rRNA and fungal ITS, and biological efficiency. Organic nitrogen sources enhanced compost temperature and lignocellulose degradation by providing sustained nitrogen release, promoting stable colonization of core microbial communities and cooperative bacteria–fungi networks. In contrast, inorganic nitrogen resulted in slower heating, minimal lignocellulose degradation (0.75%), and unstable, competition-dominated microbial networks. Nitrogen sources indirectly shaped microbial communities by regulating the C/N ratio, pH, and electrical conductivity. Lignocellulose degradation and bacterial diversity significantly influenced mushroom biological efficiency, with bacterial diversity strongly regulating degradation rates. The forest waste–bran treatment achieved the highest biological efficiency (78.35%). These findings offer a practical strategy for optimizing forestry waste bioconversion into fungal protein. Full article

This study evaluated the technological and sensory effects of incorporating oyster mushroom (Pleurotus ostreatus) powder and sylvinite as strategies to reduce salt content in beef patties while maintaining product quality. A 4 × 4 full factorial design was implemented to develop sixteen distinct formulations, evaluating the interaction between four levels of mushroom powder (0, 3, 5, and 10% w/w) as a partial meat replacer and four levels of sylvinite (0, 0.5, 1, and 2% w/w) as a NaCl substitute. To establish a baseline for comparison, control samples were prepared without sylvinite, with a fixed concentration of 1% NaCl. Patties were produced with low-fat content (6%), formed into 100 g portions, and evaluated in raw and cooked states. Physicochemical analyses included color (CIE L*, a*, b*), cooking yield, shrinkage, and texture profile analysis, while sensory quality was assessed by an expert panel and complemented with consumer discriminative tests, specifically a triangle test. Multivariate analysis revealed that mushroom powder significantly influenced color parameters, increasing redness and yellowness, whereas sylvinite tended to reduce color intensity; however, their interaction mitigated these effects at intermediate inclusion levels. Mushroom incorporation improved cooking yield and reduced hardness, particularly at 3–5% inclusion, enhancing elasticity and cohesiveness. Sensory results indicated that formulations containing 3–5% mushroom powder and up to 2% sylvinite achieved high overall acceptability. Consumer tests confirmed that these formulations effectively modulated saltiness and texture perception. Overall, the combined use of oyster mushroom powder and sylvinite represents a viable approach for developing reduced-sodium beef patties with acceptable technological and sensory properties. Full article

Plant-based egg analogs often fail to develop characteristic egg aroma, which limits their sensory acceptance. While the pronounced differences in key aroma compounds between chicken egg and vegan egg products have been identified, the precursor-driven mechanisms underlying these differences remain unclear. The HPLC-MS technique was used to measure the free amino acids of scrambled chicken eggs and a commercial plant-based egg product before and after cooking. This first comparative analysis revealed pronounced deficits in key free amino acids involved in egg aroma chemistry, particularly methionine, cysteine, glutamic acid, and aspartic acid, in the plant-based matrix. To address this gap, 23 plant-derived raw materials were analyzed for their free amino acid composition, generating a targeted comparative dataset that links naturally occurring free amino acids in plant ingredients to egg-relevant aroma precursors. Oyster mushroom, yeast extract, cucumber, and celery root were identified as the most effective contributors to the missing precursor pool. These findings were translated into three prototype formulations designed to restore precursor availability. Consumer test results (n = 58) reported that the prototype enriched with celery root and dried cucumber powder achieved improved overall liking, odor, and taste compared with the original product. This study introduces the first precursor-guided formulation strategy that enables in situ egg-like aroma generation in vegan eggs during cooking, hence providing a mechanistic basis for future flavor- and taste-focused research. Full article

Mushrooms are among the most important indoor-grown horticultural cash crops. Recent increases in consumption are driven by shifts toward healthier diets and a growing vegan population. Mushroom spawn is one of key factors that influence consistency, quality, and the yield of mushrooms. Many studies of mushroom spawn have been published but the performance of mushroom spawn under different conditions has not been summarised. Comprehensive literature searches were conducted to identify the effects of spawn on biological efficiency, and 40 publications were included in this systematic review. Most of the studies were conducted on oyster mushroom (Pleurotus spp.), and grain spawn was popularly used when studying mushroom. Spawn type and rate were demonstrated to affect mycelium growth, which directly influenced mushroom yield. The use of liquid spawn increased mycelium growth, reduced spawn running time, and enhanced mushroom yield. Most studied cases used spawn rates of 3–5% and the biological yield efficiency (BE) of Pleurotus spp. was varied from 5.18 to 173.38% if using grain spawn. The BEs of Hericicum erinacea and Volvariella volvacea inoculated with grain spawn were lower at 22.3–44.4% and 9.42–15.79%, respectively. Recently developed stick and block spawn types seem to be promising spawn with a BE ranging from 68.65 to 70.94%. Full article