This study aims to process oyster mushrooms into natural flavoring. The method used was protein hydrolysis using bromelain enzyme from 5% pineapple crude extract at a temperature of 50 °C and an incubation time 11 hours. results the (hydrolyzate) were characterized HPLC. Oyster mushroom hydrolyzate prepared by two treatments, namely without addition maltodextrin with 2% maltodextrin. Based on H...

Adding the nutritional content of broth powder without destroying distinctive taste can be done using pure mushroom extract and additional vegetables spices. This study aims to determine organoleptic characteristics identify chemical functional groups glutamic acid in best samples oyster added with The results test were tabulated a table then analyzed descriptive test. color parameters treatmen...

The objective of this study was to find the way to prolong the storage time of sawdust-based oyster mushroom (Pleurotus osteratus) spent substrate (OMSS) by fermenting with potential probiotic microorganisms to recycle the otherwise waste of mushroom farms. To this purpose, lactic acid bacteria (LAB) were screened to select the best lactic acid-producing strains. Three strains of LAB (Lactobaci...

The effects of ostreolysin, a cardiotoxic cytolysin produced by the edible oyster mushroom (Pleurotus ostreatus), were studied on tension development in isolated rat aortic ring. Its cytotoxic effects on human umbilical vein endothelial cells and Chinese hamster lung fibroblasts were also studied. Ostreolysin induced a concentration-dependent increase in aortic ring tension in the range from 5 ...

in order to investigate the effects of substrate and spawn levels on growth and development of florida oyster mushroom an experiment was conducted in 2005 at the laboratory of the department of horticulture, agriculture faculty, shahid chamran university, ahvaz. the design of the experiment was a factorial one of a randomized complete blocks of 3 replications. the two factors of substrate and s...