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3 articles for “culture broth”
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Evaluation of Antioxidant and Cytotoxic activities of Mycelia Biomass and Culture broth of three Edible Mushrooms, Morchella conica, Hericium erinaceus and Pleurotus florida Grown in Submerged Culture
Abstract: Mycelia biomass of three edible mushrooms namely, Morchella conica, Pleurotus florida and Hericium erinaceus were grown as submerged culture in potato dextrose broth supplemented with yeast extract, potassium dihydrogen orthophosphate and magnesium sulphate. The mycelia biomass was extracted with 70% ethanol and culture broth with ethyl acetate. The solvents were evaporated to dryness at low temperature using a rotary vacuum evaporator and the residues thus obtained were used for the …
Published in International Journal of Fungi · Vol. 1, Issue 1, 2024 · pp. 37–50 Read article
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Total Lipids and Storage Quality of Oil Seeds and Nuts as Influenced by Yeast Fermentation
Abstract: Oilseeds and the products made from them have a role in a healthy balanced diet, even though they are energy dense and contain a high proportion of fat. Most oilseeds are made up of protein and oil. In general, fat is 18–45% by weight of oilseeds and protein is about 16–40%. Fluctuations in oil yields can cause significant fluctuations in their rates. The oils contain fat-soluble vitamins and unsaturated fats …
Published in International Journal of Fungi · Vol. 1, Issue 2, 2024 · pp. 29–35 Read article
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Recovery of Mycelial Biomass of Agaricus Bisporus, Pleurotus Ostreatus, Ganoderma lucidum, Hieracium Erinaceus: A comparative Study
Abstract: Mushrooms are the spore-bearing fruiting body of fungi which has a significant potential for numerous applications like pharmaceuticals, textile industry, bioremediation, soil management, alternative to toxic packaging materials and environment sustainability. Mushrooms generally belongs to the class Basidiomycota or Ascomycota. They are typically made of hyphae, the tiniest threads which comprises most fungi. Mycelia are tiny thread like structure which help in making vegetative part of fungus. In this study, …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 14, Issue 2, 2024 · pp. 12–18 Read article