The effect of light conditions on the content of selected active ingredients in anatomical parts of the oyster mushroom (Pleurotus ostreatus L.)

This study aimed to evaluate the effect of cultivation conditions in the context of light on the retention of selected vitamins, minerals and polyphenols in the stem and cap of the oyster mushroom (Pleurotus ostreatus L.). Additionally, the effect of the retention of bioactive components on the antioxidant activity of mushroom extracts was evaluated, taking into account the morphological part. Oyster mushrooms grown in the light of 200 lux had higher riboflavin content compared to mushrooms exposed to the light of lower intensity. The thiamine content of the mushrooms dropped with decreasing light intensity during cultivation. The content of biologically active compounds was found to be equal in the stem and the cap. In the case of riboflavin, it was shown that its contents in cap fractions, irrespective of the cultivation method, was statistically significantly higher than in stems. The mineral composition of caps and stems differed from each other. No differences in Zn and Cu content between the morphological parts of the mushroom studied were found. However, it was shown that the stems, regardless of the type of light, contained less iron, magnesium and sodium. Thus, it was observed that limited light exposure caused an increase in the content of total polyphenolic compounds, which did not correlate with antioxidant activity. There was no effect of the light on the antioxidant activity of mushrooms. It was also shown that stem extracts had higher antioxidant activity compared to the extracts obtained from the caps. This findings point to the possibility and potentail of use both fraction of mushrooms in the new food products development.

Development of Integrated Organic Agricultural Agribusiness at D jamuran Pekanbaru Student Business

Oyster mushroom is a mushroom that is quite in demand by the people of Pekanbaru City. One of the oyster mushroom producers in Pekanbaru is a young entrepreneur named Solihin who is a student of the Department of Agrotechnology, Riau University. Oyster mushroom production ranges from 15-40 kg/day. The high production of mushrooms is supported by the number of baglogs owned by Solihin. After being used to produce mushrooms, this baglog will of course become waste. The high content of organic matter in baglog waste makes baglog waste a potential medium for the development of African Night Crawlers (ANC) worms. Furthermore, the remaining growth media for this worm can be used as vermicompost fertilizer. Therefore, the purpose of this service is to provide assistance in the cultivation of ANC worms to entrepreneurs who are partners in this service. Based on the results of the service carried out, partners have succeeded in developing by-products other than oyster mushrooms into useful and selling products which can certainly increase partners' income. In addition, partners are also developing fish farming as a continuation of the use of ANC worms as fish feed. This is because ANC worms are a high source of protein for fish feed. Through this service activity, the development of integrated agricultural agribusiness has been realized.

Foodborne Pathogen Inactivation by Cold Plasma Reactive Species

Cold plasma is implemented in the food industry for protecting the agricultural product from foodborne pathogens. In this case, dielectric barrier discharge cold plasma pen (DBD-CP) was applied to study its efficiency in inactivation of bacterial on oyster mushroom. The surface of the fresh oyster mushroom was treated with 5 kV of AC voltage with variable of treatment times (0-4 min). Data showed sufficient energy by DBD-CPP has inactivated the existence of bacterial on the oyster mushroom surface with undetectable of bacteria colony. The reactive species generated by cold plasma undoubtedly irreversibly damage the deoxyribonucleic acid, ribonucleic acid, and enzymes of gram bacterial, which eventually causes cell death. Above all, an understanding of the microorganism cell structure, the food surface types, and roughness is an essential in manipulating cold plasma processing parameters to achieve the maximum rate of microbial inactivation.

CHEMICALLY INDUCED MUTAGENESIS IN THE KING OYSTER MUSHROOM Pleurotus eryngii TO GENERATE HIGH-TEMPERATURE TOLERANT STRAIN

In this study, a high-temperature-tolerant strain of the king oyster mushroom (Pleurotus eryngii) was generated by chemical mutagenesis. Cultivation of P. eryngii generally involves incubating the mycelia at 25°C and then moving the spawns for further incubation at 18°C for fruitification. However, in tropical countries, the temperature is a major concern in the production of oyster mushroom where the average temperature is 32°C. In the current study, the mycelia were treated with ethyl methane sulphonate (EMS) or methyl methane sulphonate (MMS) for chemical-induced mutation. Seven mutants (EMS 1, 2, 6, 26, 35, 36, and 38) from EMS mutagenesis exhibited higher growth rates than the wild-type strain at 32°C. However, mutant strains from MMS mutagenesis showed a low growth rate when compared with wild-type. On sawdust substrate, the spawn running conditions for these strains were performed at 32°C, and fruitification occurred at 18°C. The yield and biological efficiency of EMS 36 and 38 mutants were higher than those of the wild-type strain. The activities of cellulase and xylanase of EMS 36 and 38 mutants showed that both these mutants had higher activities than the wild-type strain which may influence mushroom production. Therefore, these EMS 36 and 38 mutants can be cultivated in tropical countries, which could provide a high yield and reduce the cost during spawn running step.

Accumulation of Selected Metal Elements in Fruiting Bodies of Oyster Mushroom

The species Pleurotus ostreatus is a commercially, gastronomically, and biotechnologically important fungus. Its strain variability has been little researched. The study provides an evaluation of 59 oyster mushroom production strains in terms of the ability to accumulate selected metals in the cap and stipe. The fruiting bodies were grown under identical model conditions on straw substrate. Metal concentrations (ET-AAS) in dry fruiting bodies ranged in values 1.7–22.4 mg kg−1 for Al, 2.6–9.7 mg kg−1 Ba, 199–4560 mg kg−1 Ca, 1.7–12.0 mg kg−1 Cu, 12–120 mg kg−1 Fe, 16,000–49,500 mg kg−1 K, 876–2400 mg kg−1 Mg, 0.39–11.0 mg kg−1 Mn, 46–920 mg kg−1 Na and 11–920 mg kg−1 for Zn. More Cu, Fe, K, Mg, Mn, Zn accumulated in the cap, while in the stipe Ba was amassed. No significant difference was found between Al, Ca and Na between the accumulation in the cap and the stipe. Furthermore, the dependence of metal uptake from the substrate depending on the fortification of the substrate was confirmed. Statistically significant (p < 0.05) synergistic relationships were shown in pairs Al and Ba, Al and Fe, Ba and Na, Ba and Ca, Ca and Na, Cu and Fe, Fe and Mn, Fe and Zn, K and Mg, K and Mn, K and Zn, Mg and Mn, Mg and Na, Mg and Zn and Mn and Zn in the substrate without the addition of sodium selenate to the substrate. Altered relationships were observed after the application of sodium selenate to the substrate, synergism of Se and Ni, Se and Co and Se and Hg, Cu and Mn, Cu and Fe, Zn and Co, Zn and Ni, Zn and Hg, Mn and Fe, Mn and Cr, Co and Ni, Co and Hg, Ni and Hg, Pb and Cd. The findings of the study may help in the selection of production strains with hypercumulative properties for a particular metal and subsequent use in the addition of fortified fruiting bodies (e.g., with Zn). Based on the study the strains less sensitive to the accumulation of hazardous metals is possible to select for large-scale production, which is important from the perspective of food safety.

Perancangan Mesin Vakum dan Pengemasan Untuk Produksi Olahan Jamur Tiram Dalam Rangka Meningkatkan Nilai Jual dan Masa Pakai

The design of this Vacuum and Packaging Machine is made in order to increase the sale value and service life for processed Oyster Mushroom products. Not only that, this machine can do packaging in a short time and efficiently. This machine consists of Frame, Vacuum Motor, Impulse Sealer, Vacuum Clamp. This Vacuum and Packaging Machine has dimensions of length 700 mm x width 500 mm x height 700 mm. The impulse sealer used is Arashi Ais 400 type by using a VE115N 2 CFM type vacuum motor. From this vacuum motor will later be connected to the vacuum clamp as a tool to clamp the packaging during the process of vacuuming the air in the package. This machine is equipped with a limit switch on the vacuum clamp that works to connect the current to the vacuum motor so that the vacuum motor automatically turns on. The operation of this vacuum and packaging machine is quite simple by inserting the packaging containing the product into the sealer and at the end of the package clamped on the vacuum clamp, the vacuum motor will automatically turn on, the next step is to operate the impulse sealer so that the product is finished packed under vacuum. From the design results, the bending stress of the frame is 3.172 N / mm2, the working time of the vacuum and sealer is 1.54 s per package, and the estimated price of the machine is Rp. 1,879,000

Effects of Different Lighting Conditions on Growth, Yield and Nutrient Content of White Oyster Mushroom in Vertical Farm

The world population is continuously growing at a rapid rate, so a great challenge for this time is to ensure the security of food and nutrition for this increased population seeking for new crop as a source of food and nutrition. In such state mushrooms, a great source of protein, can be a favor that can be cultivated by landless people using agricultural waste material. The research work was about to analyze the effect of three lighting conditions namely dark condition (C1), medium lighting condition (C2), and sunlight (C3) on growth, yield, and nutrient content of pleurotus ostreatus (white oyster mushroom). Vertical farming technology was applied in mushroom production in order to minimize the land use. Three vertical structures each of three layers were used. This study also encompassed the effects of different layers (bottom later L1, middle layer L2, top layer L3) on the growth and yield of mushroom. The findings of this investigation revealed that there were significant differences in growth and yield at different conditions and structural layers. The highest average growth and yield (stalk height 3.87 cm, cap size 11.89 cm, stipe size 2.65 cm, crops per bag 15.78, fresh weight 60.03 g, and dry weight 17.03 g) was observed in dark condition (C1). On the other hand, lowest growth, and yield (stalk height 1.59 cm, cap size 3.67 cm, stipe size 1.51 cm, crops per bag 4.22, fresh weight 18.38 g, and dry weight 4.47 g) was found in sunlight (C3). Oyster mushroom cultivated in dark condition C1 also have high nutrient content. The study suggested that maintaining the absolute darkness is capable of producing high-quality white oyster mushroom.