scholarly journals ANALYSIS OF USAGE AND QUALITY OF WILD EDIBLE MUSHROOMS BY PEOPLE FROM BULGARIA, COMPARED TO OTHER FOREIGN COUNTRIES

2021 ◽  
Vol 27 (4) ◽  
pp. 4151-4156
Author(s):  
Tsonka Dimitrova ◽  
◽  
Petko Marinov ◽  
Galina Yaneva ◽  
Dobri Ivanov ◽  
...  
Keyword(s):  
Educational Level ◽  
Positive Attitude ◽  
Edible Mushroom ◽  
The Other ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms ◽  
Other Hand ◽  
Foreign Countries ◽  
Wild Edible Mushroom

Purpose: Wild edible mushrooms are collected and consumed for centuries worldwide and in Bulgaria as well. This questionnaire investigation aimed at assessing some common mushroom usage practices in a random sample from the population in Varna region, Bulgaria. Material/Methods: We performed a study of 200 adult individuals, 100 males and 100 females, from Varna region using anonymous questionnaire with 12 basic items about wild edible mushroom usage. Statistical data processing was performed using descriptive methods and correlation analysis. Results: There was a prevalence of male and female individuals with secondary and higher education. Most respondents preferred wild edible mushroom gathering in contrast to purchasing. The positive attitude towards wild edible mushroom usage as food is more common in males than in females. Most respondents consumed wild edible mushroom several times during any year. There were statistically significant correlations between urban main residence, on one hand, and wild edible mushroom non-nutritional usage, cooking, drying, preservation and freezing, on the other hand; between secondary educational level, on one hand, and positive attitude towards nutritional usage of wild edible mushrooms, wild edible mushroom cooking, preservation, freezing and drying and applications as therapeutic means; as well as between individual female sex belonging and wild edible mushroom applications as therapeutic means, on the other hand. Conclusion: This questionnaire investigation revealed several interesting peculiarities of the attitudes towards wild edible mushrooms among the population of Varna region and the extent of usage of common mushrooms depending on sex, educational level and main residence of respondents.

scholarly journals In vitro Cultivation of Newly Reported Wild Edible Mushroom Volvariella bomybycina from Nepal

2017 ◽  
Vol 5 (1) ◽  
pp. 27-31
Author(s):  
Pradip Kumar Chaudhary ◽  
Mitesh Shrestha ◽  
Bal Hari Poudel ◽  
Mahesh Kumar Adhikari
Keyword(s):  
Natural Habitat ◽  
Culture Method ◽  
Edible Mushroom ◽  
Edible Mushrooms ◽  
In Vitro Cultivation ◽  
Fruiting Bodies ◽  
Wild Edible Mushrooms ◽  
Tissue Culture Method ◽  
Wild Edible Mushroom

Wild edible mushrooms are becoming endangered all over the world. Very few wild edible mushrooms are found in natural habitat. Volvariella bombycina is an edible and medicinal mushroom. The mushroom was collected in natural habitat growing on Populus tree. Mycelium of the mushroom was developed in PDA slant tubes by tissue culture method, incubated at 25°C for 1-2 weeks. Spawn was developed in wheat grains after incubation at 25°C for 2-3 weeks. Substrates were formulated for the development of fruiting bodies by combination of paddy straw, saw dust and rice husk. Fruiting bodies of V. bombycina was cultivated in these substrates after incubation at 28 ± 2°C for 2-4 weeks. The work describes the optimized process for in vitro culture of wild edible mushroom Volvariella bomybycina.Nepal Journal of Biotechnology. Dec. 2017 Vol. 5, No. 1: 27-31

scholarly journals COMPARATIVE INVESTIGATION OF KNOWLEDGE OF WILD EDIBLE MUSHROOMS IN VARNA REGION WITH OTHER FOREIGN GEOGRAPHIC ZONES

2021 ◽  
Vol 27 (4) ◽  
pp. 4157-4163
Author(s):  
Tsonka Dimitrova ◽  
◽  
Petko Marinov ◽  
Galina Yaneva ◽  
Dobri Ivanov ◽  
...  
Keyword(s):  
Population Level ◽  
Edible Mushroom ◽  
Comparative Investigation ◽  
Edible Mushrooms ◽  
Mushroom Poisoning ◽  
Wild Edible Mushrooms ◽  
Wild Mushrooms ◽  
Mushroom Species ◽  
Level Of Knowledge ◽  
Wild Edible Mushroom

Purpose: The interest in evaluation of real knowledge of wild edible mushrooms at individual and population level increases mainly in developing countries. The purpose of our inquiry study was to assess the level of knowledge and awareness of the wild mushrooms in a random sample from the population of Varna region in Bulgaria. Material/Methods: We performed an anonymous questionnaire investigation of 200 adult individuals, 100 males and 100 females, from Varna region, including 17 potential opinions from their personal knowledge of wild edible mushroom usage. Statistical data processing was performed using descriptive methods, variation and correlation analyses. Results: Most respondents acquired their knowledge of wild edible mushrooms from their relatives. From all 200 persons investigated 78 respondents were not capable of recognizing at least one wild edible mushroom at all. More respondents trusted other people, who have very good experience with preparation of wild mushrooms, thus relying on differentiation of a mushroom poison. Their awareness was associated with their capacity to properly recognize wild mushrooms as well as their long-term practice to recognize toxic mushrooms. Just a minority of respondents shared that wild mushrooms in their vicinity could be a problem and had a slight idea of mycotherapy. Only two females had heard about training for wild mushroom recognition. There were statistically significant correlation dependences between respondent’s awareness of wild edible mushrooms, on one hand, and individual sex status, educational level and main residence, on the other hand. Conclusion: Our study identified two most recognized wild edible mushroom species in Varna region, edible boletus (Boletus edulis Bull) and parasol mushroom (Macrolepiota procera S. F. Gray). Most respondents acquired their knowledge of wild edible mushrooms from relatives. A problem-oriented training of the population on this topic should be performed to improve awareness of common mushroom features and avoid mushroom poisoning.

scholarly journals The Potency of Some Wild Edible Mushrooms with Economic Value in Belitong Island, The Province of Bangka Belitung

Jurnal Wasian ◽  
2020 ◽  
Vol 7 (2) ◽  
pp. 121-135
Author(s):  
Ivan Permana ◽  
Keyword(s):  
Local Community ◽  
Economic Value ◽  
Edible Mushroom ◽  
Edible Mushrooms ◽  
Selling Price ◽  
Wild Edible Mushrooms ◽  
Wild Mushrooms ◽  
Important Concern ◽  
Utilization Data ◽  
Wild Edible Mushroom

Belitong Island, The Province of Bangka Belitung is one of the exotic places with the biodiversity which has not been optimally inventoried. One of the potential germplasm that has not been recorded properly on Belitong Island is the mushrooms diversity and their potential uses. Mushroom are known as non-timber forestry product that is often sought after by local ethnic of Belitong Island and used as food. Apart from being consumed, these wild mushrooms are also traded, so they are one of the important seasonal commodities for the local community. This research aimed to provide the basic taxonomical information of wild edible mushroom in Belitong island as well as the biological characters. Observations were conducted 2 times in 2018 – 2019 using opportunistic sampling method.The utilization data of wild edible mushroom were collected to complete the macrofungi description in this study. A number of 5 edible wild mushrooms with th eeconomic value reported in this study were: Amanita sect. caesarea (kulat pelandok), Heimioporus sp. (kulat pelawan), Hygrocybe cf. conica (kulat tiong), Phylloporus sp. (kulat sukatan), and Volvariella sp. (kulat sawit). Three species of fungi are ectomycorrhizal forming fungi, namely kulat pelandok with Schima wallichii, kulat pelawan with Tristaniopsis merguensis, and kulat sukatan which host is still unclear. Meanwhile the rest are saprophytic macrofungi. All wild edible mushrooms are members of the phylum Basidiomycota which are divided into 2 orders and 4 families. Heimioporus sp. is known to be the highest selling price mushroom compared to the others, which indicated the potential prospect to proceed to the cultivation stage. In addition, conservation management of plants that are hosts of ectomycorrhizal fungi need to be an important concern on Belitong Island.

scholarly journals Phytochemical Properties and In-vitro Antimicrobial Potency of Wild Edible Mushrooms (Pleurotus ostreatus) obtained from Yenagoa, Nigeria

2021 ◽  
Vol 10 (3) ◽  
pp. 180-184
Author(s):  
Odangowei Inetiminebi Ogidi ◽  
◽  
Lilian Maureen Oluchi Oguoma ◽  
Patrick Chukwudi Adigwe ◽  
Blessing Bumein Anthony ◽  
...  
Keyword(s):  
Pleurotus Ostreatus ◽  
Antimicrobial Agents ◽  
Edible Mushroom ◽  
Edible Mushrooms ◽  
Diffusion Method ◽  
Phytochemical Analysis ◽  
Aqueous Extracts ◽  
Wild Edible Mushrooms ◽  
Wild Edible Mushroom ◽  
Antimicrobial Potency

Microorganism resistance to synthetic antibiotics is an increasing public health challenge, therefore, new antimicrobial agents from different plant and biological sources are sought-after. This research was aimed at evaluating the phytochemical properties and antimicrobial potency of wild edible mushrooms. Qualitative and quantitative phytochemical analysis was done using the standard method of Association of Official Analytical Chemist and agar well diffusion method was used for antimicrobial analysis. Phytochemical results of wild edible mushroom Pleurotus ostreatus obtained from Yenagoa, shows varying quantities of tannins, terpenoids, alkaloids, flavonoids, saponins, glycosides and steroids. The methanol and aqueous extracts of the samples reveals different degree of inhibition on both bacteria and fungi (Shigella sp., Staphylococcus sp., Vibrio sp., Escherichia coli, Penicillium sp., Yeast and Moulds). Aqueous extracts were more effective on the test organisms when compared to methanol extracts. P. ostreatus showed good antimicrobial potency against all the microorganisms tested. The findings from this study show the efficacy of wild edible mushroom as a potent antimicrobial agent

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

John Conrad Hansen (1869–1952) and his scientific illustrations

2018 ◽  
Vol 45 (2) ◽  
pp. 233-244 ◽  
Author(s):  
Paul D. Brinkman
Keyword(s):  
Natural History ◽  
Representative Sample ◽  
Scientific Literature ◽  
The Other ◽  
Field Museum ◽  
Oil Paintings ◽  
Other Hand

Over the course of his 14-year career at Chicago's Field Museum of Natural History, artist and engraver John Conrad Hansen rendered hundreds of beautiful and accurate scientific illustrations of animals – mostly extinct fossil vertebrates. His principal media were oil paintings, pencil, pen-and-ink and wash drawings. Many of his illustrations have been published in the scientific literature. His oil paintings, on the other hand, were made for display alongside specimens in the Field Museum's exhibits. Despite the quality of Hansen's full-colour reconstructions, few of them have been seen outside the Museum. A small, representative sample of his work is reproduced here, along with a brief account of his troubled life and career.

German Children's Behavior Towards Their Mothers at 12 Months and Their Fathers at 18 Months in Ainsworth's Strange Situation

1981 ◽  
Vol 4 (2) ◽  
pp. 157-181 ◽  
Author(s):  
Klaus E. Grossmann ◽  
Karin Grossmann ◽  
Franz Huber ◽  
Ulrike Wartner
Keyword(s):  
Point Of View ◽  
The Other ◽  
Strange Situation ◽  
Attachment Relationship ◽  
Children's Behavior ◽  
Other Hand ◽  
Ainsworth's Strange Situation

Fourty-nine 12 months old children and their mothers were videotaped in Ainsworth's Strange Situation. Fourty-six of them were videotaped again in the same situation at 18 months with their fathers. Quality of attachment was determined by using Ainsworth's criteria. Fewer children had 'secure' relationships to their parents than in comparable U.S. samples. There was no correlation between infant-mother and infant-father quality of attachment relationship. The results are discussed in terms of parental attempts to cope with cultural demands imposed on them. These specific cultural demands may frequently interfere with the establishment of a securely attached relationship. On the other hand, they may be only transitory and appropriate from an adaptation to culture-specific expectancies point of view.

scholarly journals Effect of Antibacterial Peptide Microsphere Coating on the Microbial and Physicochemical Characteristics of Tricholoma matsutake during Cold Storage

Polymers ◽  
2022 ◽  
Vol 14 (1) ◽  
pp. 208
Author(s):  
Hongli Li ◽  
Yan Feng ◽  
Peng Zhang ◽  
Mingwei Yuan ◽  
Minglong Yuan
Keyword(s):  
Physicochemical Characteristics ◽  
Edible Mushrooms ◽  
Tricholoma Matsutake ◽  
Microbial Quality ◽  
Wild Edible Mushrooms ◽  
Sensory Qualities ◽  
Postharvest Life ◽  
Total Bacteria ◽  
Control Samples

The effect of novel antimicrobial peptides (AMPs) and antimicrobial peptide microspheres (AMS) on the physicochemical and microbial quality of Tricholoma matsutake wild edible mushrooms was investigated. In the experiments, 1.0 g/L, 0.5 g/L of AMS, and 1.0 g/L AMPs were used as preservatives. Mushrooms coated with 1.0 g/L and 0.5 g/L of AMS as a preservative had better physicochemical and sensory qualities than did mushrooms coated with 1.0 g/L of AMPs. In the experiment, 1.0 g/L of blank microspheres without cathelicidin-BF-30 (PLGA-1.0) and distilled water was used as the control. Samples with these two treatments had minimal changes in texture, weight loss, total bacteria count, and sensory attributes. Research results suggests that the use of AMS can maintain the quality of Tricholoma matsutake wild edible mushrooms and could extend the postharvest life to 20 d.

scholarly journals The recertification of the professional accounting qualification in Estonia: the requirements and quality of CPD

2017 ◽  
pp. 113-0
Author(s):  
Kaidi Kallaste ◽  
Jaan Alver
Keyword(s):  
Labour Market ◽  
Professional Training ◽  
The Other ◽  
Professional Qualification ◽  
Other Hand ◽  
Set Up ◽  
Alternative Solutions

The recertification of the professional accounting qualification in Estonia: the requirements and quality of CPD As the purpose of a professional qualification should be to ensure quality to employers/customers, appro-priate requirements for professional training should not be too low. On the other hand, too high require-ments for the amount of training would lead to the situation where maintaining the level is expensive and if the labour market does not consider having a professional certificate necessary, recertification will be discarded. The purpose of the research was to identify the factors that influence an accountant’s decision whether to recertify his/her professional qualification or not. The conditions of recertification were ana-lysed and compared to other countries as were the requirements set up for auditors. The results of the survey revealed that in Estonia the decision not to recertify one’s professional qualification was mainly due to not having fulfilled the required number of qualification hours or not having certificates proving one’s participation in qualification training sessions. At the same time, compared to other countries, the requirements in Estonia are very low. So that the increase in the amount of training would not hinder recertification, alternative solutions for Estonia are proposed in the article.

scholarly journals Analisis Sifat Fisik dan Kimia Yogurt Yang Menggunakan Starter Lactobacillus bulgaricus Dengan Persentase Yang Berbeda

2001 ◽  
Vol 2 (2) ◽  
pp. 22-25
Author(s):  
Yusdar Zakaria
Keyword(s):  
Crude Protein ◽  
Titratable Acidity ◽  
The Other ◽  
Lactobacillus Bulgaricus ◽  
Know How ◽  
Other Hand

ABSTRACT.  A study of pyisical properties and quality of yogurt with Lactobacillus bulgaricus as a starter has been doon. Objectives of this study is to know how many percent starter of L. bulgaricus in yogurt to decrease suscepetibility to syneresis and to increase quality of yogurt. Yogurt was analyzed for susceptibility to syineresis, titratable acidity and content of crude protein and crude fat. Syinerisis of yogurt was evaluated according to centrifugal methods of Halwarkar and Kalab. The result of the study showed that yogurt with 2.5-10 % L. bulgaricus as a starter are not have any effect of susceptibility to synerisis and content of crude fat, but centripuged at 250-1000 rpm. Had significantly different (0.01) on susceptibility to synerisis. On the other hand the increasing of centrifuge rotation, increase susceptibility to synerisis. The starter of 5-10% L. bulgaricus used in yogurt able to increase titratable acidity and content of crude protein. The yogurt prepared by 10% L. bulgaricus had the highest score (3.88%) of crude protein, although there is no significant differences with yogurt using 7.5% L. bulgaricus.

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