Rossana Lucena de Medeiros, Giuliane Moura Andrade, Renata Barros Crispim, Niellyson Nardan Dos Santos Silva, Sabrina Alves da Silva, Háimyk Andressa Nóbrega de Souza, Jhonatan Rafael Zárate-Salazar, Francinalva Dantas de Medeiros, Carlos Eduardo Alves Dantas, Vanessa Bordin Viera, Anauara Lima E Silva, Josean Fechine Tavares, Fillipe de Oliveira Pereira
Global food production faces challenges concerning access to nutritious and sustainably produced food. Pleurotus djamor, however, is an edible mushroom that can be cultivated on agricultural waste. Considering that nutritional and functional potential of mushrooms can change based on cultivation conditions, we examined the influence of substrates with different compositions of banana leaf and sugarcane bagasse on the nutritional, mycochemical, and antioxidant properties of P. djamor. The mushrooms were grown for 120 days and dried in a circulating air oven at 45 °C for three days...
April 22, 2024: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]