Araştırma Makalesi
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Değişik Tarımsal Atıkların Bazı Kültür Mantarı Türlerinin Besin Değerleri Üzerine Etkisi

Yıl 2014, , 126 - 131, 16.01.2015
https://doi.org/10.17474/acuofd.35282

Öz

Bu çalışmada, değişik tarımsal atık üzerinde yetiştirilen, Pleurotus ostreatus (Jacq.ex.Fr) kum. Pleurotus florida (Mont.) Singer, P. sajor-caju (Fr.) Singer nin besin bileşimleri ve element içerikleri belirlendi. Mantar türlerinde. % 86.6-91.7 kuru madde, % 8.3-13.4 nem, % 26.3-39.3 ham protein, % 0.5-4.5 ham yağ, % 4.4-7.8 ham kül, % 34.248.9 azotsuz öz madde içerdiği ve element içeriklerinin ise değiştiği saptanmıştır. En yüksek protein içeriği; P. sajorcaju’nun kültürünün yapıldığı B-C ortamında % 39.3 ve P. ostreatus’un yetiştirildiği B ortamında ise % 36.4 olarak tespit edilmiştir

Kaynakça

  • Akyüz M, Kırbağ S (2010) Nutritive value of wild edible and cultured mushrooms. Turk. J. Biol. 34: 97-102.
  • AOAC (1990) Official methods of analysis (15 th ed.). Virginia DC, USA: Association of agricultural chemist, 746-780 pp.
  • Bano Z, Bhagya S, Srinivasa KS (1981) Essential amino acid composition and proximate analiyses of the mushroom Mushroom Newsletter the Tropics, 1(3): 6-10.
  • Bano Z, Rajarathnam S (1988) Pleurotus mushrooms. Part II. Chemical composition, nutritional value, post-harvest physiology, preservation, and role as human food, CRCCritical Reviews in Food Science and Nutrition, 27: 87-158.
  • Breene WM (1990) Nutritional and medicinal value of speciality mushrooms, Journal of Food Protection, 53 (10): 883-894.
  • Chang ST, Miles DG (1989) The nutritional attributes and medicinal value of edible mushrooms. In edible mushrooms and their cultivation, CRC Press, Boca Raton, FL, 27-40 pp.
  • Cohen R, Persky L, Hadar Y (2002) Biotechnological applications and potential of wood-degrading mushrooms of the genus Pleurotus, Applied Microbiology and Biotechnology, 58: 582-594
  • Crisand EW, Sands A (1978) Nutritional value, In: The biology and cultivation ofedible mushrooms (eds S.T., Chang, W.A., Hayes), Academic Press, New York, 172-189 and 727-793 pp.
  • Çağlarırmak N (2007) The nutrients of exotic mushrooms (Lentinus edodes and Pleurotus species) and an estimated approach to the volatile compounds, Food Chemistry, 105: 1188-1194.
  • Diez VA, Alvarez A (2001) Compositional and nutritional studies on two wild edible mushrooms from Northwest Spain, Food Chemistry, 75: 417-422
  • Ergün A, Çolpan İ, Yıldız G, Küçükersan S, Tuncer SD, Yalçın S, Küçükersan MK, Şehu A (2004) Yemler, Yem Hijyeni ve Teknolojisi, Ankara Üniversitesi Veteriner Fakültesi Hayvan Besleme ve Beslenme Hastalıkları Anabilim Dalı. II. Baskı, Bölüm 8, 354- 391 s., ISBN 975-97808-0-1.
  • Gücin F, Tamer AÜ ( 1997) Mikolojiye giriş, Uludağ Üniversitesi, Fen Edebiyat Fakültesi Ders Notları, Bornova, 1-195 s.
  • Kırbağ S, Korkmaz V (2013) Sellülozik Atıkların Pleurotus spp.’nin Gelişim Periyodu ve Verimi Üzerine Etkileri. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi: 14: 239-244.
  • Küçükomuzlu B, Pekşen A (2005) Yetiştirme ortamı ağırlıklarınının Pleurotus mantar türlerinin verim ve kalitesi üzerine etkileri, OMÜ Ziraat Fakültesi Dergisi, 20 (3), 64-71.
  • Manzi P, Aguzzi A, Vivanti V, Paci M, Pizzoferrato L (1999) Mushrooms as a source of functional ingredients. Euro Food Chemistry 10. Europien Conference on: Functional foods, A new challenge fort the food chemist, Budapest, 1;89-93.
  • Mattila P, Suonpaa K, Piironen V (2000) Functional properties of edible mushrooms, Nutrition, 16 (7- 8); 694-696.
  • Mattila P, Konko K, Eurola M, Pihlava J M, Astola J, Vahteristo L, Hietaniemi V, Kumpulainen J, Valtonen M, Piironen V (2001) Contents of vitamins, mineral elements and some phenolic compounds in cultivated mushrooms, Journal of Agriculture and Food Chemistry, 49: 2343-2348.
  • Morais MH, Ramos AC, Matos N, Santos-Oliveira EJ (2000) Note: production of shiitake mushroom (Lentinus edodes) on lignocellulosic residues, Food Science and Technology International, 6: 123-128.
  • Oyetayo FL, Akindahunsi AA (2004) Nutrient distribution in wild and cultivated edible mushroom, Pleurotus sajor-caju, Food, Agriculture and Environment, 2: 166-168.
  • Ragunathan R, Gurusamy R, Palaniswamy M, Swaminathan K (1996) Cultivation of Pleurotus spp. on various agro-residues, Food Chemistry, 55: 139-144.
  • Ragunathan R, Swaminathan K (2003) Nutritional status of Pleurotus spp. grow on various agro-wastes, Food Chemistry, 80: 371-375.
  • Ranzani MR, Sturion GL (1998) Amino acid composition evaluation of Pleurotus spp. cultivated in banana leaves, Archivos Latinoamericanos de Nutrición, 48: 339-348.
  • Rashad MM, Abdou HM (2002) Production and evaluation of Pleurotus ostreatus mushroom cultivated on some food processing wastes, Advances in Food Sciences, 24 (2): 79-84.
  • Yang JH, Lin HC, Mau JL (2001) Non-volatile taste components of several commercial Mushrooms, Food Chemistry, 72: 465-471.
  • Yıldız A, Karakaplan M (2003) Evaluation of some agricultural wastes for the cultivation of edible mushrooms: Pleurotus ostreatus var. salignus, Journal of Food Science and Technology-Mysore, 40: 290-292.
  • Zhang CX, Zheng YL, Li XG, Xu CL (1995a) Study on nutrient contents of Pleurotus sapidus (Schulz) Sacc. (in Chinese with English abstract), Journal of Jilin Agricultural University, 17 (4), 24–25.
  • Zhang QC, Huang YY, Lai WN, Lin Q (1995b) Analysis on the nutritional components of red oyster mushroom RO-1 (in Chinese), Edible fungi, 17 (4): 12.

Effect on the Nutritional Value of Some Cultivated Mushroom Species of Various Agricultural Waste Materials

Yıl 2014, , 126 - 131, 16.01.2015
https://doi.org/10.17474/acuofd.35282

Öz

In this study; The nutritional composition and element contents of Pleurotus ostreatus (Jacq.ex.Fr) kum., Pleurotus florida fovose, P. sajor-caju (Fr.) Singer, which grown on some various agro-wastes were determined. Mushroom species. contained that 86.6-91.7% dry matter, moisture 8.3-13.4%, 26.3-39.3% crude protein, 0.5-4.5% crude fat, 4.4-7.8% crude ash, 34.2-48.9% nitrogen-free extract substances, and it was found that the change of element content. The highest protein content was determined in BC environment that the culture of P. sajor-caju as % 39.3, and in B growing medium that the culture of P. ostreatus was determined as 36.4%.

Kaynakça

  • Akyüz M, Kırbağ S (2010) Nutritive value of wild edible and cultured mushrooms. Turk. J. Biol. 34: 97-102.
  • AOAC (1990) Official methods of analysis (15 th ed.). Virginia DC, USA: Association of agricultural chemist, 746-780 pp.
  • Bano Z, Bhagya S, Srinivasa KS (1981) Essential amino acid composition and proximate analiyses of the mushroom Mushroom Newsletter the Tropics, 1(3): 6-10.
  • Bano Z, Rajarathnam S (1988) Pleurotus mushrooms. Part II. Chemical composition, nutritional value, post-harvest physiology, preservation, and role as human food, CRCCritical Reviews in Food Science and Nutrition, 27: 87-158.
  • Breene WM (1990) Nutritional and medicinal value of speciality mushrooms, Journal of Food Protection, 53 (10): 883-894.
  • Chang ST, Miles DG (1989) The nutritional attributes and medicinal value of edible mushrooms. In edible mushrooms and their cultivation, CRC Press, Boca Raton, FL, 27-40 pp.
  • Cohen R, Persky L, Hadar Y (2002) Biotechnological applications and potential of wood-degrading mushrooms of the genus Pleurotus, Applied Microbiology and Biotechnology, 58: 582-594
  • Crisand EW, Sands A (1978) Nutritional value, In: The biology and cultivation ofedible mushrooms (eds S.T., Chang, W.A., Hayes), Academic Press, New York, 172-189 and 727-793 pp.
  • Çağlarırmak N (2007) The nutrients of exotic mushrooms (Lentinus edodes and Pleurotus species) and an estimated approach to the volatile compounds, Food Chemistry, 105: 1188-1194.
  • Diez VA, Alvarez A (2001) Compositional and nutritional studies on two wild edible mushrooms from Northwest Spain, Food Chemistry, 75: 417-422
  • Ergün A, Çolpan İ, Yıldız G, Küçükersan S, Tuncer SD, Yalçın S, Küçükersan MK, Şehu A (2004) Yemler, Yem Hijyeni ve Teknolojisi, Ankara Üniversitesi Veteriner Fakültesi Hayvan Besleme ve Beslenme Hastalıkları Anabilim Dalı. II. Baskı, Bölüm 8, 354- 391 s., ISBN 975-97808-0-1.
  • Gücin F, Tamer AÜ ( 1997) Mikolojiye giriş, Uludağ Üniversitesi, Fen Edebiyat Fakültesi Ders Notları, Bornova, 1-195 s.
  • Kırbağ S, Korkmaz V (2013) Sellülozik Atıkların Pleurotus spp.’nin Gelişim Periyodu ve Verimi Üzerine Etkileri. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi: 14: 239-244.
  • Küçükomuzlu B, Pekşen A (2005) Yetiştirme ortamı ağırlıklarınının Pleurotus mantar türlerinin verim ve kalitesi üzerine etkileri, OMÜ Ziraat Fakültesi Dergisi, 20 (3), 64-71.
  • Manzi P, Aguzzi A, Vivanti V, Paci M, Pizzoferrato L (1999) Mushrooms as a source of functional ingredients. Euro Food Chemistry 10. Europien Conference on: Functional foods, A new challenge fort the food chemist, Budapest, 1;89-93.
  • Mattila P, Suonpaa K, Piironen V (2000) Functional properties of edible mushrooms, Nutrition, 16 (7- 8); 694-696.
  • Mattila P, Konko K, Eurola M, Pihlava J M, Astola J, Vahteristo L, Hietaniemi V, Kumpulainen J, Valtonen M, Piironen V (2001) Contents of vitamins, mineral elements and some phenolic compounds in cultivated mushrooms, Journal of Agriculture and Food Chemistry, 49: 2343-2348.
  • Morais MH, Ramos AC, Matos N, Santos-Oliveira EJ (2000) Note: production of shiitake mushroom (Lentinus edodes) on lignocellulosic residues, Food Science and Technology International, 6: 123-128.
  • Oyetayo FL, Akindahunsi AA (2004) Nutrient distribution in wild and cultivated edible mushroom, Pleurotus sajor-caju, Food, Agriculture and Environment, 2: 166-168.
  • Ragunathan R, Gurusamy R, Palaniswamy M, Swaminathan K (1996) Cultivation of Pleurotus spp. on various agro-residues, Food Chemistry, 55: 139-144.
  • Ragunathan R, Swaminathan K (2003) Nutritional status of Pleurotus spp. grow on various agro-wastes, Food Chemistry, 80: 371-375.
  • Ranzani MR, Sturion GL (1998) Amino acid composition evaluation of Pleurotus spp. cultivated in banana leaves, Archivos Latinoamericanos de Nutrición, 48: 339-348.
  • Rashad MM, Abdou HM (2002) Production and evaluation of Pleurotus ostreatus mushroom cultivated on some food processing wastes, Advances in Food Sciences, 24 (2): 79-84.
  • Yang JH, Lin HC, Mau JL (2001) Non-volatile taste components of several commercial Mushrooms, Food Chemistry, 72: 465-471.
  • Yıldız A, Karakaplan M (2003) Evaluation of some agricultural wastes for the cultivation of edible mushrooms: Pleurotus ostreatus var. salignus, Journal of Food Science and Technology-Mysore, 40: 290-292.
  • Zhang CX, Zheng YL, Li XG, Xu CL (1995a) Study on nutrient contents of Pleurotus sapidus (Schulz) Sacc. (in Chinese with English abstract), Journal of Jilin Agricultural University, 17 (4), 24–25.
  • Zhang QC, Huang YY, Lai WN, Lin Q (1995b) Analysis on the nutritional components of red oyster mushroom RO-1 (in Chinese), Edible fungi, 17 (4): 12.
Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Araştırma Makalesi
Yazarlar

Sevda Kırbağ

Volkan Korkmaz

Yayımlanma Tarihi 16 Ocak 2015
Yayımlandığı Sayı Yıl 2014

Kaynak Göster

APA Kırbağ, S., & Korkmaz, V. (2015). Effect on the Nutritional Value of Some Cultivated Mushroom Species of Various Agricultural Waste Materials. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi, 15(2), 126-131. https://doi.org/10.17474/acuofd.35282
AMA Kırbağ S, Korkmaz V. Effect on the Nutritional Value of Some Cultivated Mushroom Species of Various Agricultural Waste Materials. AÇÜOFD. Ocak 2015;15(2):126-131. doi:10.17474/acuofd.35282
Chicago Kırbağ, Sevda, ve Volkan Korkmaz. “Effect on the Nutritional Value of Some Cultivated Mushroom Species of Various Agricultural Waste Materials”. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi 15, sy. 2 (Ocak 2015): 126-31. https://doi.org/10.17474/acuofd.35282.
EndNote Kırbağ S, Korkmaz V (01 Ocak 2015) Effect on the Nutritional Value of Some Cultivated Mushroom Species of Various Agricultural Waste Materials. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi 15 2 126–131.
IEEE S. Kırbağ ve V. Korkmaz, “Effect on the Nutritional Value of Some Cultivated Mushroom Species of Various Agricultural Waste Materials”, AÇÜOFD, c. 15, sy. 2, ss. 126–131, 2015, doi: 10.17474/acuofd.35282.
ISNAD Kırbağ, Sevda - Korkmaz, Volkan. “Effect on the Nutritional Value of Some Cultivated Mushroom Species of Various Agricultural Waste Materials”. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi 15/2 (Ocak 2015), 126-131. https://doi.org/10.17474/acuofd.35282.
JAMA Kırbağ S, Korkmaz V. Effect on the Nutritional Value of Some Cultivated Mushroom Species of Various Agricultural Waste Materials. AÇÜOFD. 2015;15:126–131.
MLA Kırbağ, Sevda ve Volkan Korkmaz. “Effect on the Nutritional Value of Some Cultivated Mushroom Species of Various Agricultural Waste Materials”. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi, c. 15, sy. 2, 2015, ss. 126-31, doi:10.17474/acuofd.35282.
Vancouver Kırbağ S, Korkmaz V. Effect on the Nutritional Value of Some Cultivated Mushroom Species of Various Agricultural Waste Materials. AÇÜOFD. 2015;15(2):126-31.
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