Effect of Substrates on Nutritional Composition and Functional Properties of Pleurotus Ostreatus
Authors
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Mbassi Josiane E. G
Institute of Agricultural Research for Development (IRAD), P.O. Box 2123 Messa Yaounde, Cameroon
https://orcid.org/0000-0001-6893-6065
- Mobou Estelle Y Department of Biochemestry, Faculty of Sciences, University of Yaounde I, Yaounde, P.O. Box 812, Cameroon
- Ngome Francis A Institute of Agricultural Research for Development (IRAD), P.O. Box 2123 Messa Yaounde, Cameroon
- Sado Kamdem S. L Department of Microbiology, Faculty of Sciences, University of Yaounde I, Yaounde, P.O. Box 812, Cameroon
DOI:
https://doi.org/10.18488/journal.68.2018.51.15.22Abstract
Pleurotus species, commonly known as oyster mushrooms, are edible fungi cultivated worldwide. Pleurotus genus is one of most extensively studied white-rot fungi due to its exceptional ligninolytic properties. These mushrooms have the ability to colonize and degrade a wide variety of lingo-cellulosic wastes with relatively short cycle. The objective of this study was to review published research works on the effect of substrates on nutritional composition and functional property of Pleurotus ostreatus. A literature search was done on the internet and university libraries in this area. It was found that different substrates used in cultivating mushrooms do have effect on the functional, organoleptic and nutritional properties of mushrooms. This review presents a practical checklist of effect of substrates on quality of Pleurotus ostreatus that may help different users.
