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Factors affecting mushroom Pleurotus spp
Marcelo Barba Bellettini1, Fernanda Assumpção Fiorda1, Helayne Aparecida Maieves1
1Federal University of Paraná, Department of Chemical Engineering, Graduate Program in Food Engineering, PO Box 19011, Zip Code: 81531-980 Curitiba, Paraná State, Brazil.
Abstract:
Pleurotus genus is one of most extensively studied white-rot fungi due to its exceptional ligninolytic properties. It is an edible mushroom and it also has several biological effects, as it contains important bioactive molecules. In basidiomycete fungi, lignocellulolytic enzymes are affected by many typical fermentation factors, such as medium composition, ratio of carbon to nitrogen, pH, temperature, air composition, etc. The survival and multiplication of mushrooms is related to a number of factors, which may act separately or have interactive effects among them. Out that understanding challenges in handling Pleurotus species mushroom requires a fundamental understanding of their physical, chemical, biological and enzymatic properties. This review presents a practical checklist of available intrinsic and extrinsic factors, providing useful synthetic information that may help different users. An in-depth understanding of the technical features is needed for an appropriate and efficient production of Pleurotus spp.
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