In Vitro Antioxidant and Antimicrobial Activities of Two Edible Mushroom Mycelia Obtained in the Presence of Different Nitrogen Sources

The antioxidant and antimicrobial properties of two edible mushrooms (Pleurotus ostreatus PBS281009 and Coprinus comatus M8102) were evaluated in this study. The mycelium ethanolic extract obtained in the presence of four different nitrogen sources was investigated with regard to their production of phenolic compounds, beta-carotene, lycopene, and their antimicrobial and antioxidant properties. Significant differences in phenol and beta-carotene concentrations in mycelia grown in different nitrogen sources were observed. Corn extract proved to be the most appropriate source for increasing bioactive properties, leading to the lowest EC50 and minimum inhibitory concentration values in the P. ostreatus PBS281009 species, while peptone was the most suitable for the C. comatus M8102 species. The antimicrobial capacity was screened against Gram-positive and Gram-negative bacteria and against two species of Candida. These results indicate that the mycelia from these two edible mushrooms can be used as nutraceuticals and functional products.