مقاله ۲۰۱۳: خالص سازی و توصیف خصوصیات پلی فنول اکسیدز از قارچ دکمه ای

Purification and Characterization of Polyphenol Oxidase from Agaricus Bisporus

ABSTRACT

A polyphenol oxidase (PPO) was isolated from Agaricus bisporus using ammonium sulfate precipitation, combined with DEAE–Sepharose Fast Flow chromatography and Phenyl Sepharose CL-4B chromatography. The molecular weight of the purified PPO was determined to be about 43 kDa with N-terminal sequence Ala-Thr-Asn-Ser-Gly-Thr-Leu-Ile-Ile-Phe by Edman degradation. The optimum temperature and pH for the PPO activity was 20 °C and pH 6.5-7.0. Moreover, it was stable at 30 °C and 40 °C over a 60 min pre-incubation time period. The K_m and V_max values of this PPO for catechol were 0.67 mM and 3333 U/ml min⁻¹, respectively. In addition, following the cross linking with PPO, the emulsifying activity index, foam capacity and foam stability of the whey proteins were evaluated to be modified. This work was useful to better understand PPO from A. bisporus, and may lead to its practical use in the future.

 نقش سی ترمینال لاکیز اری فور قارچ شاه صدف پلوروتوس ارینجی در تعیین ساختار آنزیم، خصوصیات کاتالیتیک و پایداری آن

Role of the C-terminus of Pleurotus eryngii Ery4 laccase in determining enzyme structure, catalytic properties and stability

The ERY4 laccase gene of Pleurotus eryngii is not biologically active when expressed in yeast. To explain this finding, we analysed the role of the C-terminus of Ery4 protein by producing a number of its different mutant variants. Two different categories of ERY4 mutant genes were produced and expressed in yeast: (i) mutants carrying C-terminal deletions and (ii) mutants carrying different site-specific mutations at their C-terminus. Investigation of the catalytic properties of the recombinant enzymes indicated that each novel variant acquired different affinities and catalytic activity for various substrates. Our results highlight that C-terminal processing is fundamental for Ery4 laccase enzymatic activities allowing substrate accessibility to the enzyme catalytic core. Apparently, the last 18 amino acids in the C-terminal end of the Ery4 laccase play a critical role in enzyme activity, stability and kinetic and, in particular biochemical and structural data indicate that the K532 residue is fundamental for enzyme activation. These studies shed light on the structure/function relationships of fungal laccases and will enhance the development of biotechnological strategies for the industrial exploitation of these enzymes.

پنجم اسفند ۱۳۹۱

مقاله ۲۰۱۲: افزایش عملکرد و انبار داری قارچ دکمه ای از طریق محلول پاشی قبل از برداشت با اسید آسکوربیک و کلرید کلسیم

فهرستی از برخی از گونه های جنس آگاریکوس به همراه تصاویر

مقاله ۲۰۱۲: خاصیت آنتی آکیدانی عصاره قارچ های خوراکی

In Vitro Antioxidant Activities of Water-soluble Nucleotide-extract from Edible Fungi

Cui-Lin CHENG¹⁾, Zhen-Yu WANG^{1) 2)}, Li CHENG³⁾, Hai-Tian ZHAO¹⁾, Xin YANG¹⁾, Jia-Ren LIU⁴⁾, Mo-Li CUI¹⁾, Rong-Chun WANG¹⁾

1) School of Food Science and Engineering, Harbin Institute of Technology 2) School of Forestry, Northeast Forestry University 3) School of Life Science, Heilongjiang University 4) Harvard Medical School

In this study, we obtained water-soluble nucleotide-extract from six kinds of edible fungi (Agrocybe chaxingu, Lentinus edodes, Coprinus comatus gray, Agaricus bisporus, Armillariella mellea, Flammulina velutipes), and the extract from Agrocybe Chaxingu sporocarp exhibited the highest total reducing power and the most remarkable scavenging activity on 2,2′-azino-di(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), which had a good dose-response relationship with the concentration of water-soluble nucleotide. When the concentration of the nucleotide was 20 mg/mL, the ABTS scavenging rate could be 90%. The nucleotide-extract was also found to exhibit remarkable scavenging activity on hydroxyl radicals (EC₅₀ = 18.5 mg/mL), superoxide anion radicals (EC₅₀ = 38.4 mg/mL) and lipid peroxidation inhibition activity (EC₅₀ = 8.1 mg/mL). Moreover, the main nucleotides in the nucleotide-extract were identified by HPLC, which were respectively AMP, CMP, GMP, UMP, ADP, GDP and GTP in a molar ratio of 1:2.17:3.49:1.7 6:0.75:4.18:1.67. These results indicated that the nucleotide would be a new antioxidant with wonderful prospects.

اولین گزارش از بیماری لکه قهوه ای قارچ دکمه ای با عامل سودوموناس ری اکتانس در ایران

هفتم اسفند ۱۳۹۱

مقاله ۲۰۰۸: استفاده از مکمل های تجاری در افزایش راندمان قارچ دکمه ای

Supplementation of first break mushroom compost with hydrolyzed protein, commercial supplements and crystalline amino acids

Abstract

Three mushroom (Agaricus bisporus) crops (Crops 1, 2, 3) were grown to evaluate the effects of re-supplementing “spent” first break compost [mushroom compost (MC)] on mushroom yield. Mushrooms were produced for one break at the Mushroom Test Demonstration Facility, the casing layer was removed and the MC was re-supplemented with hydrolyzed protein, commercial supplements and crystalline amino acids and then re-cased at the Mushroom Research Center. Sixteen supplements, including five crystalline amino acids, one amino acid blend, one egg white and four hydrolyzed proteins, Micromax^® (a micronutrient containing nine minerals) and four commercial supplements were evaluated for their effect on mushroom yield and biological efficiency. In Crop 1, mushroom yields were stimulated (49–61%) when MC was re-supplemented with 3.6% (dry wt) Pro-Fam^® H200 FG hydrolyzed soy protein, Remo’s commercial supplement, l-isoleucine (ile), egg white protein, amino blend HLA-198 and hydrolyzed whey. Significant yield reductions were observed for MC re-supplemented with 3.6% l-tyrosine, dl-methionine or l-arginine compared to the non-supplemented control. In Crop 2, mushroom yield ranged from a high of 31.3 kg/m² on MC supplemented with 3.3% Remo’s + 0.3% ile (oven dry MC) to a low of 22.6 kg/m² on non-supplemented (control) MC (38.5% difference). In Crop 3, a response surface model was used in an attempt to optimize combinations of Remo’s commercial supplement, ile and Micromax. The response surface solution for optimal yield was 2.9% Remo’s, 0.16% ile and 0.4% Micromax. Because many of the products tested performed equally well but varied substantially in their amino acid profiles, A. bisporus appears adaptable to different supplements containing both balanced and unbalanced amino acid contents, especially those rich in the branched chain amino acids. Development and improvement of supplements designed specifically for MC may allow further increases in productivity. Double cropping would ultimately lower the cost of mushroom production by reducing labor, raw materials and time required to prepare fresh Phase II compost.

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

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

اثرات مفید قارچ صدفی روی میزان کلسترول و میزان گلبول های قرمز خون

Effect of Oyster Mushroom (Pleurotus ostreatus) on Cholesterol Level and Red Blood Cell Count

Source: May Anne B. Bautista

Abstract:

This study aimed to determine the effect of Oyster Mushroom (Pleurotus ostreatus on cholesterol level and red blood cell count. The different treatments evaluated were; Treatment 1 Commercial feeds + water (T1), Treatment 2 Pelleted Mushroom (Pillus) + water (T2) and Treatment 3 Pelleted Mushroom (Stipe) + water.

Based on the results of the study, both mushroom parts such as pillus and stipe has a significant effect to cholesterol level and red blood cell count. Cholesterol level decreased in white rats fed with P. ostreatus and red blood cell counts increased.

It was concluded that the white rats fed with P. ostreatus can lower the blood cholesterol level and can be increased red blood cell counts. Therefore, P. ostreatus can be an alternative drug and also be a source of some important vitamins, and minerals that help maintain normal body function.

آنالیز کروماتوگرافیکی عناصر مغذی چند قارچ خوراکی معمول

Chromatographic analysis of macro and micronutrients in the most widely appreciated cultivated mushrooms.

Authors:              Reis, Filipa S.

Issue Date:         2012

Abstract:             

More than 3000 mushrooms are said to be "prime edible species", of which only 100 are cultivated commercially, and only ten of those on an industrial scale. Their global economic value is nevertheless now staggering, and a prime reason for the rise in consumption is the above mentioned combination of their value as a food (equilibrated macro and micronutrient s) [1] as well as their medicinal and nutraceutical values [2,3]. The present work reports and compares the chemical composition and nutritional value of the most consumed species as fresh cultivated mushrooms: Agaricus bisporus (White and Brown mushrooms), Pleurotus ostreatus (Oyster mushroom), Pleurotus eryngil (King oyster mushroom), Lentinula edodes (Shiitake) and Flammulina velutipes (Golden needle mushroom). Nutritional value was accessed through the composition in macronutrients determined following standard procedures; individual profiles in sugars and fatty acids were obtained by HPLC-RI and GC-F ID, respectively. Micronutrients such as vitamin E were also analysed by HPLC-fluorescence. Shiitake revealed the highest levels of macronutrients, unless proteins, as also the highest sugars, tocopherols and PU FA levels, and the lowest SFA content. White and brown mushrooms showed similar macronutrients composition, as also similar values of total sugars, MUFA, PUFA and total tocopherols. Oyster and king oyster mushrooms gave the highest MUFA contents with similar contents in PUFA, MUFA and SFA in both samples. They also revealed similar moisture, ash, carbohydrates and energy values. This study contributes to the elaboration of nutritional databases of the most consumed fungi species worldwide, allowing comparison between them. Moreover it was concluded that cultivated and the wild samples of the same species have different chemical composition, including sugars, fatty acids and tocopherols profiles.

Peer Reviewed:                yes

URI:       http://hdl.handle.net/10198/7349

 اثرات ضد التهابی قارچ صدفی

Anti-Inflammatory Effect of Oyster Mushroom (Pleurotus ostreatus)

Source: Fretzel B. Arenas

Abstract:

This study entitled “Anti-Inflammatory Effect of Oyster Mushroom (Pleurotus ostreatus)” aims to produce an effective anti-inflammatory that can be used in place of the commercial products available in terms of effectiveness but just in a low cost.

The Pleurotus ostreatus with its chitin content was found out that the capacity to cure inflammation. The curing extract was obtained through crude extraction. Shredded mushroom was soaked in a solution of distilled water and 5% Clorox for five minutes. Afterwards the samples were washed three times with distilled water and been founded to get the extract and undergone water bath process. Extract were mixed with egg albumin in a ratio of 1:1.

After the product has been tested, we proved that this mushroom extract was effective in curing simple inflammations like insect bites and minor burns.

مقاله ۲۰۱۲: خصوصیات شیمیایی، مییزان آگاریتن و سلینوم قارچ دکمه ای

Chemical profile, agaritine and selenium content of Agaricus bisporus

ABSTRACT

Chemical profile of the Agaricus bisporus samples were analyzed using GC/MS method in ethanolic extracts. A total of 174 metabolic products were detected, which included 13 significant metabolites between 1.2 to 83 % (w/w); other 13 metabolites at 1% (w/w) and 148 metabolites less than 1% classified into 12 categories. These metabolites had many medicinal activities, which included anti-cancer, anti-cardiovascular diseases, anti-hypercholesterol, anti-microbial, hepatoprotective, human health supporting and immune enhancer. HPLC analysis of water extracts of the A. bisporus samples showed that the spores and gills in the fresh adult mushroom had higher percentage of agaritine mycotoxin than the other parts. These contents were decreased by different treatments especially by boiling, preservation and cooking. The selenium contents (ppb) was measured by Galvanometric analysis and highest content was recorded in fresh whole mushroom sample (0.97) followed by cooked preserved (0.4) and fried sample (0.11).

مقاله ۲۰۱۲: اضافه نمودن میسلیوم قارچ ها به نان و تاثیر آن روی کیفیت نان

Quality of bread supplemented with mushroom mycelia

Abstract

Mushroom mycelia of Antrodia camphorata, Agaricus blazei, Hericium erinaceus and Phellinus linteus were used to substitute 5% of wheat flour to make bread. Bread quality, including specific volume, colour property, equivalent umami concentration (EUC), texture profile analysis, sensory evaluation and functional components, was analysed. Mycelium-supplemented bread was smaller in loaf volume and coloured, and had lower lightness and white index values. White bread contained the lowest amounts of free umami amino acids and umami 5'-nucleotides and showed the lowest EUC value. Incorporating 5% mushroom mycelia into the bread formula did not adversely affect the texture profile of the bread. However, incorporating 5% mushroom mycelia into the bread formula did lower bread's acceptability. After baking, mycelium-supplemented bread still contained substantial amounts of γ-aminobutyric acid and ergothioneine (0.23-0.86 and 0.79-2.10. mg/g dry matter, respectively). Overall, mushroom mycelium could be incorporated into bread to provide its beneficial health effects

مطالب کامل کلیک نمایید

انگلیسی قارچ دمبلان

فارسی قارچ دمبلان

هر روز با یک مقاله ۲۰۱۲ در این بخش

مقاله ۲۰۱۲: تبدیل کمپوست مصرف شده قارچ به کود زیستی با استفاده از یک باکتری حل کننده فسفات که مقاوم به استرس است

These are the tiny capped, long stemmed species that can be found in many Asian soups. Be sure and pay close attention to this one as it contains beta-glucans. According to the National Cancer Institute of Japan this compound is a successful remedy for retarding and destroying growing tumors. Shimeji mushrooms can also help diabetes, asthma and certain allergies by enhancing the immune system and boosting its healing capabilities.

Scientific Name :
Hypsizygus Tessellates

Health Benefits :
Shimeji mushroom helps fighting asthma and tumours. Shimeji mushrooms have medicinally active ingredients that provide anti-tumor benefits.

The Nutritional Value of Shimeji Mushroom 100g
Shimeji Mushroom contains 7 g of carbohydrates, 21kj calories, Protein 3.3g and good source of Vitamin D,B6 Magnesium, Zinc, Manganese Thiamine , Pantothenic Acid and no fat. Shimeji mushrooms can also help diabetes, asthma and certain allergies by enhancing the immune system and boosting its healing capabilities.

واریته سفید

09128431824

Paddy Straw Mushroom

 Paddy Straw Mushroom is easy to grow and take 4-5 days to mature. These Paddy Straw Mushrooms are adaptable and are most successfully grown in subtropical climates with high annual rainfall. We offer our Paddy Straw Mushrooms at economic prices.

Scientific Name :

• Volvariella Volvacea

Features :

• Rich aroma

• Delicious taste

• High nutrient content

• Paddy Straw Mushroom

• Free from pesticides

The Nutritional Value of Paddy Straw Mushroom 100g
The Paddy Straw provides good source of Fiber 1.87g and 3.90g Protein and also good source of Vitamins and Minerals

کشت انواع قارچ های خوراکی و دارویی مورد نیاز شما

برای سفارش نوع قارچ و میزان مورد نیاز و عقد قرار داد تولید با قارچ ایران زمین تماس بگیرید

تهران

09128431824

مقاله ۲۰۱۲: تنوع بیماریزایی در جدایه های سودوموناس عامل بیماری لکه قهوره ای باکتریایی قارچ دکمه ای

Pathogenic variation in isolates of Pseudomonas causing the brown blotch of cultivated mushroom, Agaricus bisporus

Mohamed A. Abou-Zeid

Microbiology Department, Faculty of Science, Ain Shams University, 11566 Abbassia, Cairo, Egypt

 ABSTRACT

Twenty seven bacterial isolates were isolated from superficial brown discolorations on the caps of cultivated Agaricus bisporus. After White Line Assay (WLA) and the assist of Biolog computer-identification system, isolates were divided into groups: (I) comprised ninteen bacterial isolates that positively responded to a Pseudomonas "reactans" reference strain (NCPPB1311) in WLA and were identified as Pseudomonas tolaasii, (II) comprised two isolates which were WLA+ towards the reference strain (JCM21583) of P. tolaasii and were proposed to be P. "reactans". The third group comprised six isolates, two of  which weakly responded to the strain of P. tolaasii and were identified as P. gingeri whereas the other four were WLA- and identified as P. fluorescens (three isolates) and P. marginalis (one isolate). Isolates of P. tolaasii showed high aggressiveness compared with those of P. "reactans" in pathogenicity tests. Cubes of 1 cm³ of A. bisporus turned brown and decreased in size when were inoculated with 10 µl of P. tolaasii suspension containing 10⁸ CFU ml^-1, whereas a similar concentration of P. "reactans" caused only light browning. Fifty µl of the same concentration of P. tolaasii isolates gave typical brown blotch symptoms on fresh mushroom sporophores whereas the two P. "reactans" isolates caused superficial light discoloration only after inoculation with 100 µl of the same concentration. Mixture from both bacterial suspensions increased the brown areas formed on the pileus. This is the first pathogenicity report of P. tolasii and P. "reactans" isolated from cultivated A. bisporus in Egypt.

Key words: Button mushroom, Bacterial brown discoloration, Pseudomonads, Biolog, Pathogenicity.

 مقاله ۲۰۱۲: تاثیر نور بر روی عملکرد برخی از اسرین های قارچ صدفی

Impact of light on yielding of some Pleurotus sp. strains

MAREK SIWULSKI, MIROSŁAWA ZIOMBRA and KRZYSZTOF SOBIERALSKI

Department of Vegetable Crops, Poznań University of Life Sciences Dąbrowskiego 159, PL-60-594 Poznań, fungus@up.poznan.pl

Siwulski M., Ziombra M., Sobieralski K.: Impact of light on yielding of some Pleurotus sp. strains. Acta Mycol. 47 (1): 65–73, 2012.

Light is an important factor deciding about yielding and morphological characters of Pleurotus carpophores. The objective of the research was to ascertain the impact of period and intensity of lighting on yielding and carpophore morphological features of four strains of oyster mushroom. The following strains were investigated: P. ostreatus: PX, K22 and P80 strains, P. pulmonarius: P20 strain. Fluorescent lamps with Day-Light were used to provide light in the cultivation room. The following lighting periods were used: 6, 10 and 14 hours/day and the applied lighting intensity included: 100, 300, 500 and 700 lx. Lighting exerted a significant impact on yielding. The highest carpophore crop was recorded when the applied lighting intensity was 500 and 700 lx for the period of 14 h/d. The highest mean mass of carpophores was recorded at 14-hour light exposure and 500 and 700 lx lighting intensity. Carpophore morphological features modified by the lighting period and its intensity included the cap diameter as well as the length and thickness of the stem.

Key words: oyster mushroom, cultivation, lighting intensity, carpophore, morphological traits

تاخیر پین دهی قارچ، افزایش سرعت پین دهی کاهش فاصله فلش ها

تماس با قارچ ایران زمین

چهارم اسفند ۱۳۹۱

مقاله ۲۰۱۲: ارتباط بین اجزای عملکرد و مقاومت نسبی به بیماری حباب خشک قارچ دکمه ای، با استفاده از لوکوس صفات کمی

Relationship between Yield Components and Partial Resistance to Lecanicillium fungicola in the Button Mushroom, Agaricus bisporus, Assessed by Quantitative Trait Locus Mapping

Dry bubble, caused by Lecanicillium fungicola, is one of the most detrimental diseases affecting button mushroom cultivation. In a previous study, we demonstrated that breeding for resistance to this pathogen is quite challenging due to its quantitative inheritance. A second-generation hybrid progeny derived from an intervarietal cross between a wild strain and a commercial cultivar was characterized for L. fungicola resistance under artificial inoculation in three independent experiments. Analysis of quantitative trait loci (QTL) was used to determine the locations, numbers, and effects of genomic regions associated with dry-bubble resistance. Four traits related to resistance were analyzed. Two to four QTL were detected per trait, depending on the experiment. Two genomic regions, on linkage group X (LGX) and LGVIII, were consistently detected in the three experiments. The genomic region on LGX was detected for three of the four variables studied. The total phenotypic variance accounted for by all QTL ranged from 19.3% to 42.1% over all traits in all experiments. For most of the QTL, the favorable allele for resistance came from the wild parent, but for some QTL, the allele that contributed to a higher level of resistance was carried by the cultivar. Comparative mapping with QTL for yield-related traits revealed five colocations between resistance and yield component loci, suggesting that the resistance results from both genetic factors and fitness expression. The consequences for mushroom breeding programs are discussed

۱۸ اسفند ۱۳۹۱

هفت دلیل که قارچ ها می توانند جهان را نجات دهند:

7 Reasons Mushrooms Could Save the World

by Kristina Chew - January 17, 2013 - 10:00 am

Perhaps you only think about mushrooms when one sprouts up in your yard or when you’re ordering a pizza.
But they have uses far, far beyond the kitchen:

سوالات کاربران

با سلام، من تصمیم دارم که یک واحد تولیدی قارچ صدفی راه اندازی کنم ، ولی ماندگاری 3-2 روزه ی آنها ریسک کار را بالا می برد. میشه راهنمایی کنید که چطور ماندگاریشون را به حداقل 5 روز افزایش بدم؟(منظورم کنسرو کردن و ترشی و مربا نیست)

در دنیا روش های جدید ..... ادامه مطلب

 من توخونه میخام پرورش قارچ بزنم برای شروع باچقدرکمپوس شروع کنم خوبه؟

بسته به عوامل زیادی داره از جمله وضعیت مالی. میزان کمپوست لازم برای کف را حساب کنید و شروع کنید. سایز هر بلوک ۴۰ در ۶۰ است

یه سری اطلاعات درباره ی وسیله هایی ک لازم هست . من یه جا 50 متری دارم میخوام تو این محوطه پرورش بدم بنظر شما اصلا اندازه ی جا من ارزش پرورش دادن داره یا نه ؟

به راحتی نمیشه گفت. بستگی به شخص شما داره. اما برای تجهیز ده تا 12 تومن خرج داره. 7 تن کمپوست و خاک هم 3 ملیون.

باسلام و خسته نباشید
من میخوام قارچ دکمه ای پرورش بدم یه سری اطلاعات درباره ی پرورش قارچ از اینترنت گرفتم و خوندم یه سری اشناییت کوچیک با روش پرورش  و خوندم از شما جهت پرورش این نوع قارچ یسری  کمک میخوام
میخوام یسری اطلاعات در اختیارم بگذارید اگر براتون مقدور هست

مقاله ۲۰۰۹ ایرانی در مورد قارچ:

ارزش تغذیه ای کمپوست مصرفی تهیه شده با کاه گندم قارچ دکمه ای برای استفاده برای خوراک دام

 مقاله ۲۰۱۲: کشت قارچ صدفی روی خاک اره تخمیر شده و تخمیر نشده

Cultivation of Pleurotus pulmonarius Fr. Singer on fermented and non fermented sawdust

جداسازی آلودگی های قارچی و باکتریایی از اسپان قارچ صدفی در فصول مختلف

Seasonal variation in microbial contamination of Pleurotus ostreatus spawn

Eight fungal and one bacterial contaminants from naturally contaminated spawn of oyster mushroom were isolated and identified. These were Aspergillus ffavus var. cotumneris, A. niger, Alternaria alternata, Penicillium janthinellum, Penicillium spp., Rhizopus stotoniter, Trichoderma harzianum, T. viride and Bacillus brevis. Month-wise variation in spawn contaminations caused by various fungal and bacterial contaminants was observed. The contamination was the highest during the monsoon season (28.57%) followed by pre-monsoon (21.90%). Type of substrates was found to have influence on spawn contamination. Paddy grain based spawn recorded significantly lowest (15.00%) contamination as compared to wheat grain based (30.00%) spawn.

۲۱ اسفند ۱۳۹۱

 مقاله قارچ ۲۰۱۳: پلی پور های بیماری زا در آرژانتین

Pathogenic polypores in Argentina

1. M. Rajchenberg^1,*, 
2. G. Robledo²

Article first published online: 4 MAR 2013

Summary

We surveyed the polypore species associated with living hosts in Argentina. We reviewed the literature on polypores found in Argentina and, in addition with the study of unpublished herbarium material, present a list of 87 species decaying living trees in native forests and introduced plantations. The rot type, host(s), distribution and remarks are presented for each species. Among 87 species found, 71 produce a white rot and 16 a brown rot in wood; 61 species were exclusively found on native hosts and 7 on exotic, cultivated hosts, while 18 were found on both types of substrates; one species, Amylosporus campbellii, was exclusively found associated with grasses. For most cases, there are no pathological studies based on rot measurement and culture isolation to determine incidence and severity of the decay.

مقاله قارچ 2012: تاثیر افزودنی های خاک پوششی برای کشت قارچ خوارکی دکمه ای

۲۲ اسفند ۱۳۹۱

مقاله ۲۰۱۳: مدیریت آفات در قارچ کاری های تجاری آمریکا

Pest Management on Us Commercial Mushroom Farms

Authors: Pecchia, John; Beyer, David

Source: Outlooks on Pest Management, Volume 24, Number 1, February 2013 , pp. 28-29(2)

Publisher: Research Information

Abstract:

Keywords: AGARICUS BISPORUS; BUTTON MUSHROOM; INTEGRATED PEST MANAGEMENT; IPM

 مواد غذایی ضد سرطان: قارچ ها

Anti-Cancer Foods: Mushrooms

Written by Joel Fuhrman MD on 07/27/2012

Tags:Anti-Cancer Foods,Cancer,Immunity,Mushrooms,Reboot

We usually think of brightly colored vegetables as the ones having the most health-promoting properties – since antioxidants are pigments, and deeply colored plant foods like blueberries are extremely rich in these beneficial pigments. Mushrooms may not be so beautifully colored, but they certainly contain plenty of valuable phytochemicals.

Mushrooms support the immune system

Mushrooms contain certain molecules that are thought to fight infections and even cancers by stimulating immune cells.(1, 2)

Mushrooms are unique in their breast cancer preventing (anti-aromatase) effects

Frequent consumption of mushrooms (approximately 1 button mushroom per day) has been shown to decrease the risk of breast cancer by 60-70%.(3) Mushrooms are thought to protect against breast cancer particularly because they inhibit an enzyme called aromatase, which produces estrogen. Mushrooms are one of the very few foods that inhibit aromatase, and several varieties of mushrooms have strong anti-aromatase activity.(4)

Protection against other cancers

Consumption of mushrooms does not only protect against breast cancer. In addition to anti-aromatase activity, white, cremini, portobello, oyster, maitake, and reishi mushrooms have all been shown to have a wide variety of anti-cancer properties. These effects have been studied in relation to stomach, colorectal, breast, and prostate cancers.(5-13)

Mushrooms add unique flavors and textures to vegetable dishes, and are delicious paired with fresh herbs. Combining mushrooms with the onion family, green and cruciferous vegetables, and beans, creates delicious, healthful, and powerfully protective meals.

To read more about the unique health benefits of mushrooms, read Dr. Fuhrman’s most recent book Super Immunity.

References:

1. Yu L, Fernig DG, Smith JA, et al: Reversible inhibition of proliferation of epithelial cell lines by Agaricus bisporus (edible mushroom) lectin. Cancer Res 1993;53:4627-4632.

2. Carrizo ME, Capaldi S, Perduca M, et al: The antineoplastic lectin of the common edible mushroom (Agaricus bisporus) has two binding sites, each specific for a different configuration at a single epimeric hydroxyl. The Journal of biological chemistry 2005;280:10614-10623.

3. Zhang M, Huang J, Xie X, et al: Dietary intakes of mushrooms and green tea combine to reduce the risk of breast cancer in Chinese women. Int J Cancer 2009;124:1404-1408.

4. Grube BJ, Eng ET, Kao YC, et al: White button mushroom phytochemicals inhibit aromatase activity and breast cancer cell proliferation. The Journal of nutrition 2001;131:3288-3293.

5. Hara M, Hanaoka T, Kobayashi M, et al: Cruciferous vegetables, mushrooms, and gastrointestinal cancer risks in a multicenter, hospital-based case-control study in Japan. Nutr Cancer 2003;46:138-147.

6. Zhang CX, Ho SC, Chen YM, et al: Greater vegetable and fruit intake is associated with a lower risk of breast cancer among Chinese women. Int J Cancer 2009;125:181-188.

7. Martin KR, Brophy SK: Commonly consumed and specialty dietary mushrooms reduce cellular proliferation in MCF-7 human breast cancer cells. Exp Biol Med 2010;235:1306-1314.

8. Fang N, Li Q, Yu S, et al: Inhibition of growth and induction of apoptosis in human cancer cell lines by an ethyl acetate fraction from shiitake mushrooms. J Altern Complement Med 2006;12:125-132.

9. Ng ML, Yap AT: Inhibition of human colon carcinoma development by lentinan from shiitake mushrooms (Lentinus edodes). J Altern Complement Med 2002;8:581-589.

10. Adams LS, Phung S, Wu X, et al: White button mushroom (Agaricus bisporus) exhibits antiproliferative and proapoptotic properties and inhibits prostate tumor growth in athymic mice. Nutr Cancer 2008;60:744-756.

11. Lakshmi B, Ajith TA, Sheena N, et al: Antiperoxidative, anti-inflammatory, and antimutagenic activities of ethanol extract of the mycelium of Ganoderma lucidum occurring in South India. Teratog Carcinog Mutagen 2003;Suppl 1:85-97.

12. Cao QZ, Lin ZB: Antitumor and anti-angiogenic activity of Ganoderma lucidum polysaccharides peptide. Acta pharmacologica Sinica 2004;25:833-838.

13. Lin ZB, Zhang HN: Anti-tumor and immunoregulatory activities of Ganoderma lucidum and its possible mechanisms. Acta pharmacologica Sinica 2004;25:1387-1395

۲۱ اسفند ۱۳۹۱

مقاله مجله ای در مورد وضعیت قارچ در ایران

http://www.mushroombusiness.com/content/articles/detail/203/mushroom-growing-in-iran-in-early-stage

پیدا کردن چند جایگاه ژنی مرتبط با صفات کمی در قارچ صدفی

DNA marking of some quantitative trait loci in the cultivated edible mushroom Pleurotus ostreatus (Fr.) Kumm.

A. B. Sivolapova, A. V. Shnyreva, A. Sonnenberg and I. Baars

Abstract

دانلود

دانلود

هفدهم اسفند ۱۳۹۱

مقاله ۲۰۱۳: بهبود انبارداری و کیفیت پس از برداشت قارچ دکمه ای سفید با استفاده از اشعه

Improvement of shelf-life and postharvest quality of white button mushroom by ⁶⁰Co gamma-ray irradiation

Yaqvob Mami, Gholamali Peyvast, Farhood Ziaie and Mahmood Ghasemnezhad

Plant Knowledge Journal | Pages 1-7  Published Online 1 March 2013

وزارت جهاد کشاورزی بودجه‌ای برای بهسازی تأسیسات واحدهای پرورش قارچ پیش‌بینی کرده است که در صورت تصویب نمایندگان مجلس، بخشی از مشکلات پرورش‌دهندگان قارچ را حل خواهد کرد.

رئیس هیئت مدیره انجمن پرورش‌دهندگان قارچ در گفتگو با خبرنگار ایانا با اعلام این مطلب گفت: بنا به پیشنهاد وزارت جهاد کشاورزی، بودجه‌ای برای بهسازی تأسیسات واحدهای پرورش‌دهنده قارچ در لایحه بودجه 91 پیش‌بینی شده است که به‌نظر می‌رسد واحدهایی که دارای بدهی بانکی نبوده و از ضمانت بانکی برخوردار باشند، می‌توانند از آن استفاده کنند.

محمدرضا نوربخش افزود: در صورت تصویب این بودجه در مجلس که به تفکیک استان‌ها رقم آن متفاوت است، می‌توان انتظار داشت بخشی از مشکلات پرورش‌دهندگان قارچ حل شود.

وی از افزایش هزینه‌ها در تولید قارچ خبر داد و خاطرنشان کرد: در سال جاری هزینه‌های کارگری 18 درصد، مواد اولیه 20 درصد و سایر هزینه‌های تولید نیز با 20 درصد افزایش روبه‌رو بوده است. این در حالی است که از مهر 89 تا مهر سال 90 سازمان حمایت از تولیدکننده و مصرف‌کننده، تنها مجوز افزایش 9 درصدی قیمت فروش را به کارخانه‌های پرورش قارچ داده است.

نوربخش ادامه داد: اگر بودجه مذکور که در لایحه گنجانده شده، تصویب و به سرعت اجرایی شود و همچنین سازمان حمایت از مصرف‌کننده و تولیدکننده نیز با افزایش 10 تا 15 درصدی قیمت عرضه قارچ موافقت کند، می‌توان انتظار داشت حجم تولید قارچ روند نزولی پیدا نکرده و میزان تولید در حجم فعلی حفظ شود.

تولید قارچ به 60 هزار تن رسید

فعال بخش خصوصی تصریح کرد: در زمان حاضر 40 تا 50 درصد واحدهای پرورش قارچ سنتی از چرخه تولید خارج شده‌اند و حجم تولید در روند نزولی قرار گرفته است.

وی یادآور شد: هرچند هنوز آماری از میزان تولید سال گذشته در اختیار انجمن قرار نگرفته، اما بر اساس برآوردهای اولیه به‌نظر می‌رسد حجم تولید قارچ از 73 هزار و 600 تن با 30 درصد کاهش به 50 تا حداکثر 60 هزار تن رسیده باشد.

نوربخش تأکید کرد: اجرای فاز دوم هدفمندی یارانه‌ها می‌تواند بخش تولید قارچ کشور را به طور کامل فلج کرده و میزان تولید قارچ را به رقم ده‌ها سال گذشته تقلیل دهد./

فروش کتاب کنترل آفات و بیماری های قارچ خوراکی

Mushroom pest and disease control

برای خرید پس از واریز مبلغ ۲۰ هزار تومان به شماره حساب قارچ ایران زمین

از طریق ایمیل تماس بگیرید تا فایل الکترونیکی کتاب به ایمیل شما ارسال شود

قارچ Lecanicillium fungicola عامل بیماری حباب خشک قارچ دکمه ای سفید

Lecanicillium fungicola: causal agent of dry bubble disease in white-button mushroom

Lecanicillium fungicola causes dry bubble disease in commercially cultivated mushroom. This review summarizes current knowledge on the biology of the pathogen and the interaction between the pathogen and its most important host, the white-button mushroom, Agaricus bisporus. The ecology of the pathogen is discussed with emphasis on host range, dispersal and primary source of infection. In addition, current knowledge on mushroom defence mechanisms is reviewed. TAXONOMY: Lecanicillium fungicola (Preuss) Zare and Gams: Kingdom Fungi; Phylum Ascomycota; Subphylum Pezizomycotina; Class Sordariomycetes; Subclass Hypocreales; Order Hypocreomycetidae; Family Cordycipitaceae; genus Lecanicillium. HOST RANGE: Agaricus bisporus, Agaricus bitorquis and Pleurotus ostreatus. Although its pathogenicity for other species has not been established, it has been isolated from numerous other basidiomycetes. DISEASE SYMPTOMS: Disease symptoms vary from small necrotic lesions on the caps of the fruiting bodies to partially deformed fruiting bodies, called stipe blow-out, or totally deformed and undifferentiated masses of mushroom tissue, called dry bubble. The disease symptoms and severity depend on the time point of infection. Small necrotic lesions result from late infections on the fruiting bodies, whereas stipe blow-out and dry bubble are the result of interactions between the pathogen and the host in the casing layer. ECONOMIC IMPORTANCE: Lecanicillium fungicola is a devastating pathogen in the mushroom industry and causes significant losses in the commercial production of its main host, Agaricus bisporus. Annual costs for mushroom growers are estimated at 2-4% of total revenue. Reports on the disease originate mainly from North America and Europe. Although China is the main producer of white-button mushrooms in the world, little is known in the international literature about the impact of dry bubble disease in this region. CONTROL: The control of L. fungicola relies on strict hygiene and the use of fungicides. Few chemicals can be used for the control of dry bubble because the host is also sensitive to fungicides. Notably, the development of resistance of L. fungicola has been reported against the fungicides that are used to control dry bubble disease. In addition, some of these fungicides may be banned in the near future. USEFUL WEBSITES: http://www.mycobank.org; http://www.isms.biz; http://www.cbs.knaw.nl.

هجدهمین کنگره بین الملی قارچ های خوراکی در چین

The 18th Congress of the International Society for Mushroom Science

زمان و محل برگزاری:

Beijing, China, August 26-30, 2012

چین، ۵ تا ۹ شهریور ۱۳۹۱

آدرس ارسال مقاله

http://www.isms2012.com/index.html

[ حميد سليمي ] - دانشجوي كارشناسي ارشد اگرواكولوژي، دانشگاه صنعتي شاهرود
[ حميد عباس دخت ] - عضو هيئت علمي، دانشگاه صنعتي شاهرود
[ حميدرضا اصغري ] - عضو هيئت علمي، دانشگاه صنعتي شاهرود
[ محمد عارف بيگي ] - دانشجوي كارشناسي ارشد اگرواكولوژي

خلاصه مقاله:

پسماند كمپوست قارچ خوراكي 1، يا كمپوست برگشتي، باقي مانده كمپوست قارچ تكمه اي پس از خروج از سالنهاي پرورش قارچ مي باشد. اين ماده نيز مانند پسماندهاي ديگر مي تواند براي انسان و محيط زيست مشكل ساز شود ولي با ايجاد شرايطي مانند انباركردن به صورت ويندرو، آبياري و به هم زدن شرايط براي تجزيه سريع، آن را تبديل به ماده اي هوموسي نمود. پسماند كمپوست قارچ حاوي مقدار زيادي نيتروژن، فسفر و پتاسيم مورد نياز گياه است. علاوه بر آن به علت پاستوريزه بودن، فاقد هر گونه آلودگي ميكروبي و بوي نامطبوع است. پسماند كمپوست قارچ م يتواند به عنوان يك مكمل اصلاح كننده خصوصيات فيزيكي و شيميايي خاك در كشاورزي و باغباني مورد استفاده قرار گيرد. در اين تحقيق ضمن معرفي كامل پسماند كمپوست قارچ، خصوصيات فيزيكي، شيميايي و ارزش غذايي پسماند كمپوست قارچ شناسايي و بررسي شده است. شوري بالا يكي از مشكلات اساسي كاربرد پسماند كمپوست قارچ تازه در كشاورزي و باغباني مي باشد، كه براي رفع شوري ميتوان پسماند كمپوست قارچ تازه را همراه با ساير بقاياي محصولات كشاورزي و يا كارخانجات صنايع غذايي از جمله، كاه گندم، كاه برنج، پودر استخوان و غيره، مخلوط و طي يك يا دو مرحله كمپوست زني مجدد مشكل شوري پسماند را مرتفع نمود. از آنجايي كه توليد اين چنين كودي نياز به هزينه بالا نداشته و به ميزان بسيار زيادي (تقريباً 180 هزار تن) به طور سالانه در كشور توليد مي شود، بنا براين مي تواند به عنوان يك كود آلي مناسب جهت كاربرد در كشاورزي و باغباني باشد. به عبارتي ميتوان گفت، پسماند كمپوست قارچ يك ظرفيت خوش بينانه جهت اصلاح خاك هاي اسيدي، افزايش ظرفيت بهره وري خاك و به طور كلي بهبود خصوصيات فيزيكي و شيميايي خاك مي باشد