Full Text:   <309>

Summary:  <88>

CLC number: 

On-line Access: 2024-04-07

Received: 2023-05-29

Revision Accepted: 2023-09-11

Crosschecked: 2024-04-07

Cited: 0

Clicked: 422

Citations:  Bibtex RefMan EndNote GB/T7714

 ORCID:

Reshma PATIL

https://orcid.org/0000-0002-6893-4294

Aizi Nor Mazila RAMLI

https://orcid.org/0000-0001-5593-9515

Prakash BHUYAR

https://orcid.org/0000-0002-0593-8183

-   Go to

Article info.
Open peer comments

Journal of Zhejiang University SCIENCE B 2024 Vol.25 No.4 P.293-306

http://doi.org/10.1631/jzus.B2300383


Unlocking the growth potential: harnessing the power of synbiotics to enhance cultivation of Pleurotus spp.


Author(s):  Reshma PATIL, Aizi Nor Mazila RAMLI, Ang Shu XUAN, Ng Zhi XIN, Nur Izyan Wan AZELEE, Prakash BHUYAR

Affiliation(s):  Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah (UMPSA), Gambang, 26300, Malaysia; more

Corresponding email(s):   aizinor@umpsa.edu.my

Key Words:  Antioxidant, Biofertilizer, Growth performance, Mushroom cultivation, Pleurotus, Synbiotics


Reshma PATIL, Aizi Nor Mazila RAMLI, Ang Shu XUAN, Ng Zhi XIN, Nur Izyan Wan AZELEE, Prakash BHUYAR. Unlocking the growth potential: harnessing the power of synbiotics to enhance cultivation of Pleurotus spp.[J]. Journal of Zhejiang University Science B, 2024, 25(4): 293-306.

@article{title="Unlocking the growth potential: harnessing the power of synbiotics to enhance cultivation of Pleurotus spp.",
author="Reshma PATIL, Aizi Nor Mazila RAMLI, Ang Shu XUAN, Ng Zhi XIN, Nur Izyan Wan AZELEE, Prakash BHUYAR",
journal="Journal of Zhejiang University Science B",
volume="25",
number="4",
pages="293-306",
year="2024",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B2300383"
}

%0 Journal Article
%T Unlocking the growth potential: harnessing the power of synbiotics to enhance cultivation of Pleurotus spp.
%A Reshma PATIL
%A Aizi Nor Mazila RAMLI
%A Ang Shu XUAN
%A Ng Zhi XIN
%A Nur Izyan Wan AZELEE
%A Prakash BHUYAR
%J Journal of Zhejiang University SCIENCE B
%V 25
%N 4
%P 293-306
%@ 1673-1581
%D 2024
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B2300383

TY - JOUR
T1 - Unlocking the growth potential: harnessing the power of synbiotics to enhance cultivation of Pleurotus spp.
A1 - Reshma PATIL
A1 - Aizi Nor Mazila RAMLI
A1 - Ang Shu XUAN
A1 - Ng Zhi XIN
A1 - Nur Izyan Wan AZELEE
A1 - Prakash BHUYAR
J0 - Journal of Zhejiang University Science B
VL - 25
IS - 4
SP - 293
EP - 306
%@ 1673-1581
Y1 - 2024
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B2300383


Abstract: 
The oyster mushroom (pleurotus spp.) is one of the most widely cultivated mushroom species globally. The present study investigated the effect of synbiotics on the growth and quality of pleurotus ostreatus and pleurotus pulmonarius. Different synbiotics formulations were applied by spraying mushroom samples daily and measuring their growth parameters, yield, biological efficiency, proximate composition, mineral content, total phenolic content (TPC), and diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity. Results demonstrated that the most significant yield of oyster mushrooms was harvested from synbiotics sprayed with inulin and Lactobacillus casei (56.92 g). Likewise, the highest biological efficiency obtained with a similar synbiotic was 12.65%. Combining inulin and L. casei was the most effective method of improving the mushrooms’ growth performance and nutrient content in both samples. Furthermore, synbiotics that combined inulin and L. casei resulted in the highest TPC (20.550 mg gallic acid equivalent (GAE)/g dry extract (DE)) in white oyster mushrooms (P. ostreatus). In comparison, in grey mushroom (P. pulmonarius) the highest TPC was yielded by L. casei (1.098 mg GAE/g DE) followed by inulin and L. casei (1.079 mg GAE/g DE). The DPPH results indicated that the oyster mushroom could be an efficient antioxidant. The results revealed that applying synbiotics improved the mushrooms’ quality by increasing their antioxidant capacity with higher amounts of phenolic compounds and offering better health benefits with the increased levels of mineral elements. Together, these studies demonstrated the potential of using synbiotics as a biofertilizer, which is helpful for mushroom cultivation; therefore, it might solve the challenge of inconsistent quality mushroom growers face.

释放生长潜力:利用合生元的力量加强侧耳属植物种植

Reshma PATIL1,2,Aizi Nor Mazila RAMLI1,2,Ang Shu XUAN1,Ng Zhi XIN1,Nur Izyan Wan AZELEE3,Prakash BHUYAR4,5
1马来西亚彭亨苏丹阿卜杜拉大学工业科学与技术学院(UMPSA),马来西亚甘孟市,26300
2Bio芳香卓越研究中心,马来西亚彭亨苏丹阿卜杜拉大学,马来西亚甘孟市,26300
3马来西亚工艺大学工程学院生物工艺与聚合物工程系,马来西亚新山市,81310
4梅州大学国际学院有机农业管理(MJU-IC),泰国清迈市,50290
5梅州大学国际学院国际工农业创新研究中心(IIAR),泰国清迈市,50290
摘要:平菇(Pleurotus spp.)是全球最广泛栽培的蘑菇品种之一。本研究旨在探讨合生元对Pleurotus ostreatusPleurotus pulmonarius生长和品质的影响。通过每日对蘑菇样品喷洒不同浓度的合生元,测量其生长参数、产量、生物效率、近似成分、矿物质含量、总酚含量和二苯基-1-三硝基苯肼(DPPH)自由基清除活性。结果表明,使用喷洒菊粉和干酪乳杆菌的合生元,平菇的产量最高(56.92克),生物效率也最高(12.65%)。菊粉和干酪乳杆菌的组合最为高效,可以同时提高两种样品蘑菇的生长性能和营养成分。此外在白平菇(P. ostreatus)中,菊粉和干酪乳杆菌组合的合生元可产生最高的总酚含量(20.550 mg GAE/g DE),而在灰蘑菇(P. pulmonarius)中产生最高总酚含量的是干酪乳杆菌(1.098 mg GAE/g DE),其次是菊粉和干酪乳杆菌(1.079 mg GAE/g DE)。DPPH结果表明,平菇可以作为一种有效的抗氧化剂。综上,合生元可通过增加酚类化合物的含量来提高蘑菇的抗氧化能力,并通过增加矿物质元素的含量来提供更好的健康益处,从而提高了蘑菇的品质。上述研究证明了合生元作为一种生物肥料用于蘑菇栽培的应用潜力,是帮助蘑菇种植者解决质量不稳定的一个有效方案。

关键词:抗氧化剂;生物肥料;成长表现;蘑菇种植;侧耳属;合生元

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

Reference

[1]AdebayEA, OlokeJK, 2017. Oyster mushroom (Pleurotus species); a natural functional food. J Microbiol Biotechnol Food Sci, 7(3):254-264.

[2]AnanthanSV, AhmadN, NoorSH, et al., 2021. Formulation of plant nutrient with synbiotic enhancement. J Chem Eng Ind Biotechnol, 7(2):11-14.

[3]BakratsasG, PolyderaA, KatapodisP, et al., 2021. Recent trends in submerged cultivation of mushrooms and their application as a source of nutraceuticals and food additives. Future Foods, 4:100086.

[4]BellettiniMB, FiordaFA, MaievesHA, et al., 2019. Factors affecting mushroom Pleurotus spp. Saudi J Biol Sci, 26(4):633-646.

[5]BraatN, KosterMC, WöstenHAB, 2022. Beneficial interactions between bacteria and edible mushrooms. Fungal Biol Rev, 39:60-72.

[6]CarrascoJ, ZiedDC, PardoJE, et al., 2018. Supplementation in mushroom crops and its impact on yield and quality. AMB Express, 8:146.

[7]DasN, MishraS, BiswasL, et al., 2015. Comparative study of five Pleurotus species cultivated in warm temperature on non-sterilized rice straw. Emirates J Food Agric, 27(5):749-755.

[8]diBenedetto NA, CorboMR, CampanielloD, et al., 2017. The role of plant growth promoting bacteria in improving nitrogen use efficiency for sustainable crop production: a focus on wheat. AIMS Microbiol, 3(3):413-434.

[9]El-AidyF, AbdallaM, El-SawySA, et al., 2020. Role of plant probiotics, sucrose and silicon in the production of tomato (Solanum lycopersicum L.) seedlings under heat stress in a greenhouse. Appl Ecol Environ Res, 18(6):7685-7701.

[10]ElkanahFA, OkeMA, AdebayoEA, 2022. Substrate composition effect on the nutritional quality of Pleurotus ostreatus (MK751847) fruiting body. Heliyon, 8(11):e11841.

[11]ElmastasM, IsildakO, TurkekulI, et al., 2007. Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms. J Food Comp Anal, 20(3-4):337-345.

[12]FanL, PandeyA, MohanR, et al., 2000. Use of various coffee industry residues for the cultivation of Pleurotus ostreatus in solid state fermentation. Acta Biotechnol, 20(1):41-52.

[13]GirmayZ, GoremsW, BirhanuG, et al., 2016. Growth and yield performance of Pleurotus ostreatus (Jacq. Fr.) Kumm (oyster mushroom) on different substrates. AMB Express, 6:87.

[14]GrimmA, EilertsenL, ChenF, et al., 2021. Cultivation of Pleurotus ostreatus mushroom on substrates made of cellulose fibre rejects: product quality and spent substrate fuel properties. Waste Biomass Valor, 12(8):4331-4340.

[15]HasanSMN, AunsaryMN, 2020. Impact of supplanting of flour with mushroom powder on nutritional composition and sensory attributes of cookies. Malays J Halal Res, 3(2):43-49.

[16]HigginsC, MargotH, WarnquistS, et al., 2017. Mushroom cultivation in the developing world: a comparison of cultivation technologies. IEEE Global Humanitarian Technology Conference, p.1-7.

[17]HoaHT, WangCL, WangCH, 2015. The effects of different substrates on the growth, yield, and nutritional composition of two oyster mushrooms (Pleurotus ostreatus and Pleurotus cystidiosus). Mycobiology, 43(4):423-434.

[18]HuJ, YangTJ, FrimanVP, et al., 2021. Introduction of probiotic bacterial consortia promotes plant growth via impacts on the resident rhizosphere microbiome. Proc Royal Soc B, 288(1960):20211396.

[19]JinZQ, LiYL, RenJH, et al., 2018. Yield, nutritional content, and antioxidant activity of Pleurotus ostreatus on corncobs supplemented with herb residues. Mycobiology, 46(1):24-32.

[20]KaramiS, RoayaeiM, ZahediE, et al., 2017. Antifungal effects of Lactobacillus species isolated from local dairy products. Int J Pharm Investig, 7(2):77.

[21]KerteszMA, ThaiM, 2018. Compost bacteria and fungi that influence growth and development of Agaricus bisporus and other commercial mushrooms. Appl Microbiol Biotechnol, 102(4):1639-1650.

[22]KogureM, NakayaN, HirataT, et al., 2021. Sodium/potassium ratio change was associated with blood pressure change: possibility of population approach for sodium/potassium ratio reduction in health checkup. Hypertens Res, 44(2):225-231.

[23]KumarA, SinghM, SinghG, 2013. Effect of different pretreatments on the quality of mushrooms during solar drying. J Food Sci Technol, 50(1):165-170.

[24]KumariS, NaraianR, 2021. Enhanced growth and yield of oyster mushroom by growth‐promoting bacteria Glutamicibacter arilaitensis MRC119. J Basic Microbiol, 61(1):45-54.

[25]LesaKN, KhandakerMU, Mohammad Rashed IqbalF, et al., 2022. Nutritional value, medicinal importance, and health-promoting effects of dietary mushroom (Pleurotus ostreatus). J Food Qual, 2022:2454180.

[26]MunirN, XiangTC, BhuyarP, et al., 2021. Effective microbes (EM) and their potential on mushroom commercialization in Malaysia. Maejo Int J Energy Environ Commun, 3(3):45-55.

[27]MunirN, RamliANM, NorsazaliNFS, et al., 2023. Valorization of agro-industrial waste for the advancement of mushrooms and their production yield. Biomass Convers Biorefin, in press.

[28]NagpalR, KaurA, 2011. Synbiotic effect of various prebiotics on in vitro activities of probiotic lactobacilli. Ecol Food Nutr, 50(1):63-68.

[29]O'KeefeJM, 1998. Review of research. J Catholic Educ, 2(2):235-236.

[30]OladipoAD, AdegboyegaDA, OsunlajaOA, et al., 2020. Comparative yield and biological efficiency of oyster mushroom (Pleurotus ostreatus) cultivated on sawdust of some selected tree species. J Res Forestry Wildl Environ, 12(3):216-222.

[31]PhuyalN, JhaPK, RaturiPP, et al., 2020. In vitro antibacterial activities of methanolic extracts of fruits, seeds, and bark of Zanthoxylum armatum DC. J Trop Med, 2020:2803063.

[32]RahmanM, SabirAA, MuktaJA, et al., 2018. Plant probiotic bacteria Bacillus and Paraburkholderia improve growth, yield and content of antioxidants in strawberry fruit. Sci Rep, 8:2504.

[33]Rahmat, RahimI, PuteraMI, et al., 2020. Growth and production of white oyster mushroom (Pleurotus ostreatus) by adding coconut water to agricultural waste as a carbon source media. IOP Conf Ser Earth Environ Sci, 575:012090.

[34]RamanJ, KimJS, ChoiKR, et al., 2022. Application of lactic acid bacteria (LAB) in sustainable agriculture: advantages and limitations. Int J Mol Sci, 23(14):7784.

[35]RohaniMF, IslamSM, HossainMK, et al., 2022. Probiotics, prebiotics and synbiotics improved the functionality of aquafeed: upgrading growth, reproduction, immunity and disease resistance in fish. Fish Shellfish Immunol, 120:569-589.

[36]SaminathanM, SieoCC, KalavathyR, et al., 2011. Effect of prebiotic oligosaccharides on growth of Lactobacillus strains used as a probiotic for chickens. Afr J Microbiol Res, 5(1):57-64.

[37]SynytsyaA, MíčkováK, JablonskýI, et al., 2008. Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements. Czech J Food Sci, 26(6):441-446.

[38]ToleraKD, AberaS, 2017. Nutritional quality of oyster mushroom (Pleurotus ostreatus) as affected by osmotic pretreatments and drying methods. Food Sci Nutr, 5(5):989-996.

[39]WilsonB, WhelanK, 2017. Prebiotic inulin‐type fructans and galacto‐oligosaccharides: definition, specificity, function, and application in gastrointestinal disorders. J Gastroenterol Hepatol, 32(S1):64-68.

[40]ZarenejadF, YakhchaliB, RasooliI, 2012. Evaluation of indigenous potent mushroom growth promoting bacteria (MGPB) on Agaricus bisporus production. World J Microbiol Biotechnol, 28(1):99-104.

Open peer comments: Debate/Discuss/Question/Opinion

<1>

Please provide your name, email address and a comment





Journal of Zhejiang University-SCIENCE, 38 Zheda Road, Hangzhou 310027, China
Tel: +86-571-87952783; E-mail: cjzhang@zju.edu.cn
Copyright © 2000 - 2024 Journal of Zhejiang University-SCIENCE