RT Journal Article
ID 6cf0e5917ae0e899
A1 Krupodorova, Tetiana A.
A1 Barshteyn, Viktor Yu.
A1 Bisko, Nina A.
A1 Ivanova, Tetiana S.
T1 Some Macronutrient Content in Mycelia and Culture Broth of Medicinal Mushrooms Cultivated on Amaranth Flour
JF International Journal of Medicinal Mushrooms
JO IJM
YR 2012
FD 2012-05-09
VO 14
IS 3
SP 285
OP 293
K1 medicinal mushrooms
K1 proteins
K1 amino acids
K1 lipids
K1 fatty acids
K1 culture mycelium
K1 culture broth
K1 amaranth flour
K1 Cordyceps sinensis
K1 Pleurotus ostreatus
K1 Schizophyllum commune
AB The content of proteins, lipids, and amino and fatty acids was investigated in mycelium and culture broth of medicinal mushrooms Cordyceps sinensis, Pleurotus ostreatus, and Schizophyllum commune. Seven essential amino acids were present in the proteins of all mushroom samples, with aspartic (6.34%-14.29%) and glutamic (15.12%-17.51%) acids predominating in culture mycelium and glutamic acid (16.3%-19.1%) in culture broth. Lipids in the mycelium of species C. sinensis, P. ostreatus, and Sch. Commune consisted of 10 fatty acids and 12 fatty acids in culture broth in our experiments. Major acids in culture mycelium and culture broth of fungi were linoleic (42.43%-67.41%), oleic (10.47%-32.54%), and palmitic (16.43%-20.33%). The proteins and lipids in culture broth of studied species contained a higher level of total non-essential amino acids and unsaturated fatty acids as compared to those in culture mycelium.
PB Begell House
LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,129584461de3f84f,6cf0e5917ae0e899.html