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International Journal of Medicinal Mushrooms
Fator do impacto: 1.423 FI de cinco anos: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN On-line: 1940-4344

Volumes:
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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v14.i3.50
pages 285-293

Some Macronutrient Content in Mycelia and Culture Broth of Medicinal Mushrooms Cultivated on Amaranth Flour

Tetiana A. Krupodorova
Institute of Food Biotechnology and Genomics of the National Academy of Sciences of Ukraine, Kiev
Viktor Yu. Barshteyn
Institute of Food Biotechnology and Genomics of the National Academy of Sciences of Ukraine, Kiev
Nina A. Bisko
Institute of Food Biotechnology and Genomics of the National Academy of Sciences of Ukraine, Kiev
Tetiana S. Ivanova
Institute of Food Biotechnology and Genomics of the National Academy of Sciences of Ukraine, Kiev

RESUMO

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.