Ensilability, in vitro and in vivo values of the agro-industrial by-products of artichoke and broccoli.

By-products of raw artichoke (RA) (Cynara scolymus L.) and boiled broccoli (BB) (Brassica oleracea, var. italica) were ensiled in plastic bags for 24 days.

Proximal Composition, Nutraceutical Properties, and Acute Toxicity Study of Culinary-Medicinal Oyster Mushroom Powder, Pleurotus ostreatus (Agaricomycetes).

A compositional study was performed on fruiting-body powder of the culinary-medicinal oyster mushroom Pleurotus ostreatus for applications as a nutraceutical/functional food. Carbohydrates (55 g/100 g dry weight [dw]) and proteins (27.45 g/100 g dw, with an in vitro digestibility of 75%) appear to be the major components, but fat content was low (4 g/100 g dw).

Hyphal morphology modification in thermal adaptation by the white-rot fungus Fomes sp. EUM1.

A thermotolerant white-rot fungus was identified as Fomes sp. EUM1. The strain exhibited maximum growth at 30 °C, with activation and inactivation energy values of 68 and 32 kJ/mol, respectively.

Particle geometry affects differentially substrate composition and enzyme profiles by Pleurotus ostreatus growing on sugar cane bagasse.

The growth of Pleurotus ostreatus was analyzed on three particle sizes of sugar cane bagasse: 0.92 mm and 1.68 mm in diameter, in addition to heterogeneous fibers (average 2.

Effect of substrate particle size and additional nitrogen source on production of lignocellulolytic enzymes by Pleurotus ostreatus strains.

Two strains of Pleurotus ostreatus (IE-8 and CP-50) were grown on defined medium added with wheat straw extract (WSE). Mycelia from these cultures were used as an inoculum for solid fermentation using sugar cane bagasse (C:N=142). This substrate was used separately either as a mixture of heterogeneous particle sizes (average size 2.