平菇
食品科学
过氧化氢酶
超氧化物歧化酶
蘑菇
过氧化物酶
生物
抗氧化剂
多酚氧化酶
二氧化碳
生物化学
植物
酶
生态学
作者
Yongjie Zhang,Dong Yang,Peng Wang,Pingting Zhu,Yuanhui Li,Lai Yu,Jia Liu,Q. Liu
出处
期刊:Mycologia
[Informa]
日期:2023-01-02
卷期号:115 (1): 153-163
被引量:1
标识
DOI:10.1080/00275514.2022.2149013
摘要
Commercial aspects, physiological properties, and nutritional characteristics of Pleurotus ostreatus grown under various environmental carbon dioxide concentration ([CO2]e) conditions were assessed. As [CO2]e increased, the activity of antioxidant enzymes (catalase, peroxidase, and superoxide dismutase) in fruiting body increased, activities of succinate dehydrogenase and cytochrome c oxidase were inhibited, and malondialdehyde and adenosine triphosphate (ATP) syntheses were reduced, leading to incomplete development of pilei and stipes, or even absence of pilei. Under high [CO2]e (≥1.00%), fruiting body of P. ostreatus was morphologically altered to assume cauliflower shape. This cultivation condition resulted in high total contents of crude protein, crude fiber, and amino acids, increased levels of umami- and sweet-tasting amino acids, and reduced levels of bitter-tasting amino acids, thus enhancing the flavor of the product. In conclusion, a novel “cauliflower-shaped” mushroom (P. ostreatus) was successfully cultivated at high (≥1.00%) environmental CO2 concentration. The product has a delicious taste and high nutritional value, is relatively easy to transport and store, and has excellent potential for commercial development.
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