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培养基质对穆里尔蘑菇维生素含量的影响。

Influence of the Culture Substrate on the Murrill Mushrooms Vitamins Content.

作者信息

Rózsa Sándor, Măniuțiu Dănuț-Nicolae, Poșta Gheorghe, Gocan Tincuța-Marta, Andreica Ileana, Bogdan Ileana, Rózsa Melinda, Laza Vasile

机构信息

Horticulture and Landscape, Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, Romania.

Horticulture, Faculty of Horticulture, Banat University of Agricultural Sciences and Veterinary Medicine "King Mihai I of Romania", Timisoara 300645, Romania.

出版信息

Plants (Basel). 2019 Aug 30;8(9):316. doi: 10.3390/plants8090316.

DOI:10.3390/plants8090316
PMID:31480352
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6783847/
Abstract

The vitamin content of cultivated mushrooms differs from one species to another, depending on their stage of development, the nutrient substrate used to produce them, and the microclimate in the culture space. Murrill is one of the most popular cultivated medicinal mushrooms, with scientifically proven therapeutic properties. Considering that the spp. mushrooms culture substrate can be produced using various raw materials, in this paper we have studied the influence of the culture substrate using four types of substrate with different protein additions on the vitamin content of mushrooms. The food qualities of the Murrill mushrooms, evaluated by the chemical composition, generally revealed the product obtained on the classic compost, improved with the addition of proteinaceous of corn flour. Mushrooms harvested on this substrate have the highest levels of B (1151 μg 100g dm), B (671 μg 100g dm), B (906 μg 100g dm), PP (55.33 μg 100g dm), and C vitamins (21.67 μg 100g dm). The content of ergosterol, as a precursor of D vitamin, has higher values ​​in the product obtained on the classic compost, with the addition of wheat bran (90.17 mg 100g dm) and the addition of corn flour (94 mg 100g dm).

摘要

栽培蘑菇的维生素含量因品种而异，这取决于它们的发育阶段、用于培育它们的营养基质以及培养空间中的小气候。穆里尔菇是最受欢迎的栽培药用蘑菇之一，具有经科学验证的治疗特性。鉴于穆里尔菇的培养基质可以使用各种原材料生产，在本文中，我们研究了使用四种添加不同蛋白质的基质对蘑菇维生素含量的影响。通过化学成分评估的穆里尔菇的食品质量，总体上显示在经典堆肥上获得的产品，添加玉米粉蛋白质后有所改善。在这种基质上收获的蘑菇，其维生素B（1151微克/100克干物质）、维生素B（671微克/100克干物质）、维生素B（906微克/100克干物质）、维生素PP（55.33微克/100克干物质）和维生素C（21.67微克/100克干物质）的含量最高。作为维生素D前体的麦角固醇含量，在添加麦麸（90.17毫克/100克干物质）和添加玉米粉（94毫克/100克干物质）的经典堆肥上获得的产品中更高。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7e9c/6783847/1e9e69abfe71/plants-08-00316-g011.jpg
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