اثر روش های نگهداری قارچ روی کیفیت پودر و سوپ قارچ صدفی
Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup
Abstract
In Uganda, mushrooms constitute a very important nutritious food that is prepared in different ways. The aim of the work was to determine the effects of pretreatments and drying methods on the chemical composition and sensory characteristics of oyster mushrooms (Pluerotus oestreatus). Blanching had no significant (P = 0.10) effect on protein content but resulted in decreases in ash and increases in the carbohydrate content. Brining decreased protein, moisture content and increased ash content. The drying methods had no significant (P = 0.06) effect on the carbohydrate content. The treatments did not significantly affect the iron and zinc content of mushrooms. No significant difference in taste (P = 0.37) and flavor (P = 0.10) of the prepared soups was observed. Soups prepared from sun-dried powders had the highest overall acceptability scores. Blanching maintained the color of mushrooms and combined with brining for 60 min could be used to produce dried oyster mushrooms of acceptable quality.
Practical Applications
The growing of oyster mushroom is increasing in Uganda. Mushrooms are highly perishable because of their moisture content and fragile cell structure; hence they need preservation by drying to extend the shelf life. Drying of mushrooms and production of dried mushrooms and their powders is a practical approach where farmers can add value to mushrooms and enhance their incomes.
افزایش بیان GFP در قارچ صدفی برای بررسی پروموتر لاکیز قارچی
Enhanced Green Fluorescent Protein Expression in Pleurotus ostreatus for In Vivo Analysis of Fungal Laccase Promoters
The laccase family of Pleurotus ostreatus has been widely characterized, and studies of the genes coding for laccase isoenzymes in P. ostreatus have so far led to the identification of four different genes and the corresponding cDNAs, poxc, pox1, poxa1b and poxa3. Analyses of P. ostreatus laccase promoters poxc, pox1, poxa1b and poxa3 have allowed identification of several putative response elements, and sequences of metal-responsive elements involved in the formation of complexes with fungal proteins have been identified in poxc and poxa1b promoters. In this work, development of a system for in vivo analysis of P. ostreatus laccase promoter poxc by enhanced green fluorescent protein expression is performed, based on a poly ethylene glycol-mediated procedure for fungal transformation. A quantitative measurement of fluorescence expressed in P. ostreatus transformants is hereby reported for the first time for this fungus
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