期刊
FOOD CHEMISTRY
卷 329, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127089
关键词
Medicinal mushroom; Phenolic compounds; beta-glucans; Mushroom production; Lignocellulosic byproducts
资金
- Research Support Foundation of the State of Rio Grande do Sul, Brazil [FAPERGS -17/2551-0001422-7, 16/2551-0000246-0]
- Coordination of Improvement of Higher Education Personnel, Brazil (CAPES)
- Brazilian Agricultural Research Corporation (EMBRAPA) [34/2014]
- University of Caxias do Sul, Brazil (UCS)
- CAPES [3255/2013]
- National Council for Scientific and Technological Development, Brazil (CNPq) [472153/2013-7]
Schizophyllum commune VE_07 was produced in different culture media containing pine sawdust (PS), grape residue (GR), cotton cake (CC) and jatropha seed cake (JC). The content of phenolics and antioxidant activity were determined for the substrates and mushrooms produced. The content of beta-glucans and the composition of S. commune were also evaluated. The medium formulated with 94% grape residue enabled the highest values of yield, biological efficiency, and productivity. Mushrooms grown in this condition showed the highest value (13.14%) of beta-glucans. The contents of proteins and dietary fibre were 16.59% and 59.61%, respectively. Mushrooms grown in cotton cake showed the highest phenolic content (291.51 +/- 1.83 mg GAE/ 100 g mushroom) and antioxidant activity (58.15 +/- 0.86 DPPH center dot % scavenging). The results obtained indicate that substrate composition affected the production of S. commune and its chemical composition.
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