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Xu X, Liu Y, Pan C, Han S, Ma L, Qiao Y, Shi B, Peng Q. Antioxidant and Immunomodulatory Activities of Polysaccharides from Fermented Wheat Products of Grifola frondosa: In Vitro Methods. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:3820276. [PMID: 37593692 PMCID: PMC10432006 DOI: 10.1155/2023/3820276] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 05/10/2023] [Accepted: 07/15/2023] [Indexed: 08/19/2023]
Abstract
Despite the well-known health benefits of Grifola frondosa, there is a lack of understanding regarding the potential antioxidant and immunomodulatory properties of different varieties when fermented with wheat grains. We aimed to explore the potential of G. frondosa-fermented wheat flour as a functional food. Three varieties of G. frondosa (GFA, GFB, and GFC) were fermented with wheat grains for solid-state fermentation. Polysaccharides were extracted and analyzed for total sugar content, monosaccharide composition, Mw profile, antioxidant activity, cytotoxicity, and immunomodulatory properties. Results were evaluated using HPLC, DPPH assay, MTS assay, Griess reagent, and ELISA method. Our study found variations in three different varieties of G. frondosa-fermented wheat polysaccharides. Glucose was the predominant monosaccharide, followed by galactose and mannose. Each variety had a different molecular weight distribution, with GFA-wheat mainly present in fraction II, GFB-wheat in fraction I, and GFC-wheat in fraction III. At a concentration of 1.25 mg/mL, GFA-wheat and GFB-wheat polysaccharides increased DPPH scavenging ability by 76.8% and 58.7%, respectively. The polysaccharides showed no apparent toxic effect and enhanced the production of NO, IL-6, and TNF-α in RAW 246.7 macrophages. GFB-wheat polysaccharides demonstrated remarkable immunomodulatory properties at a concentration of 5 μg/mL. Our study provides a theoretical basis for using G. frondosa in wheat staple agricultural products to improve human health.
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Affiliation(s)
- Xiaoqing Xu
- State Key Laboratory of Feed Microorganism Engineering, Beijing Dabeinong Science and Technology Group Co., Ltd., Beijing, China
| | - Ying Liu
- State Key Laboratory of Feed Microorganism Engineering, Beijing Dabeinong Science and Technology Group Co., Ltd., Beijing, China
| | - Chunli Pan
- State Key Laboratory of Feed Microorganism Engineering, Beijing Dabeinong Science and Technology Group Co., Ltd., Beijing, China
| | - Shaoliang Han
- State Key Laboratory of Feed Microorganism Engineering, Beijing Dabeinong Science and Technology Group Co., Ltd., Beijing, China
| | - Lan Ma
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yu Qiao
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Bo Shi
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qing Peng
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China
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Phylogenetic relationships and taxonomy of Grifola (Polyporales). Mycol Prog 2023. [DOI: 10.1007/s11557-022-01857-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Rugolo M, Mascoloti Spréa R, Dias MI, Pires TCSP, Añibarro-Ortega M, Barroetaveña C, Caleja C, Barros L. Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests. Foods 2022; 11:foods11213516. [PMID: 36360128 PMCID: PMC9654758 DOI: 10.3390/foods11213516] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/09/2022] Open
Abstract
Nothofagus forests of the Andean Patagonian region are home to numerous wild edible mushroom (WEM) species with interesting organoleptic characteristics, although many of them have unknown nutritional and nutraceutical profiles. The proximal composition, fatty and organic acids, soluble sugars, phenolic compounds, ergosterol, as well as antioxidant and antimicrobial activity of 17 WEMs were analyzed. Carbohydrates, the most abundant macronutrients, varied between 49.00 g/100 g dw (C. magellanicus) and 89.70 g/100 g dw (F. antarctica). Significantly higher values were found for total fat in G. gargal (5.90 g/100 g dw) followed by A. vitellinus (4.70 g/100 g dw); for crude protein in L. perlatum (36.60 g/100 g dw) followed by L. nuda (30.30 g/100 g dw); and for energy in G. gargal (398 Kcal/100g) and C. hariotii (392 Kcal/100g). The most effective extracts regarding the TBARS antioxidant capacity were those of Ramaria. This is the first time that a study was carried out on the chemical composition of G. sordulenta, C. xiphidipus, F. pumiliae, and L. perlatum. The promotion of sustainable use of WEMs, including their incorporation in functional diets that choose WEMs as nutritious, safe, and healthy foods, and their use in an identity mycogastronomy linked to tourism development, requires the detailed and precise nutritional and nutraceutical information of each species.
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Affiliation(s)
- Maximiliano Rugolo
- CONICET/Centro de Investigación y Extensión Forestal Andino Patagónico (CIEFAP), Ruta 259 km 3.4, Esquel 9200, Chubut, Argentina
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Labortório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rafael Mascoloti Spréa
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Labortório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Labortório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tânia C. S. P. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Labortório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Mikel Añibarro-Ortega
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Labortório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carolina Barroetaveña
- CONICET/Centro de Investigación y Extensión Forestal Andino Patagónico (CIEFAP), Ruta 259 km 3.4, Esquel 9200, Chubut, Argentina
- Correspondence: (C.B.); (C.C.)
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Labortório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence: (C.B.); (C.C.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Labortório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Coniglio R, Díaz G, López C, Restelli M, Grassi E, Albertó E, Zapata P. Solid-state bioprocessing of sugarcane bagasse with Auricularia fuscosuccinea for phenolic compounds extraction. Prep Biochem Biotechnol 2021; 52:701-710. [PMID: 34651556 DOI: 10.1080/10826068.2021.1986722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Sugarcane bagasse is a natural source of phenolic compounds. However, these compounds are bound to lignocellulose components, reducing their ability to function as good antioxidants. These linkages are hydrolyzed by enzymes like β-glucosidases, increasing free phenolics. Auricularia is a food-grade genus capable of producing β-glucosidases. The aim of this work was (I) to determine naturally occurring species of Auricularia and (II) to obtain phenolic compounds through the solid-state bioprocessing of sugarcane bagasse. We have successfully isolated five strains that were assigned to the taxon A. fuscosuccinea. We determined β-glucosidase activity by fluorescence plate assay of the five isolated strains and adjusted an optimal temperature for mycelial growth at 30 °C. A. fuscosuccinea LBM 243 was chosen for solid-state bioprocessing of sugarcane bagasse. β-glucosidase activity (12.2 ± 0.62 U l-1) and protein content (51.58 ± 6.26 mg l-1) were highest on day 20 of culture. The maximum value of total phenolic content (507.5 ± 9.05 mg l-1) was obtained at day 20 and antioxidant capacity (34.44% ± 11.20) was highest at day 10, both in ethanolic extracts. The best performance of ethanol against methanol extraction in this work is highlighted considering ethanol to be a safe, efficient, and low-cost solvent.
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Affiliation(s)
- Romina Coniglio
- Universidad Nacional de Misiones, Facultad de Ciencias Exactas, Químicas y Naturales, Instituto de Biotecnología Misiones "María Ebe Reca" (INBIOMIS), Laboratorio de Biotecnología Molecular, Misiones, Argentina.,CONICET, Buenos Aires, Argentina
| | - Gabriela Díaz
- Universidad Nacional de Misiones, Facultad de Ciencias Exactas, Químicas y Naturales, Instituto de Biotecnología Misiones "María Ebe Reca" (INBIOMIS), Laboratorio de Biotecnología Molecular, Misiones, Argentina.,CONICET, Buenos Aires, Argentina
| | - Cinthya López
- Universidad Nacional de Misiones, Facultad de Ciencias Exactas, Químicas y Naturales, Instituto de Biotecnología Misiones "María Ebe Reca" (INBIOMIS), Laboratorio de Biotecnología Molecular, Misiones, Argentina.,CONICET, Buenos Aires, Argentina
| | - María Restelli
- Instituto Misionero de Biodiversidad, Puerto Iguazú, Misiones, Argentina
| | - Emanuel Grassi
- Instituto Misionero de Biodiversidad, Puerto Iguazú, Misiones, Argentina
| | - Edgardo Albertó
- Laboratorio de Micología y Cultivo de Hongos Comestibles y Medicinales. Instituto Tecnológico de Chascomús, Universidad Nacional de San Martín-CONICET. Chascomús, Buenos Aires, Argentina
| | - Pedro Zapata
- Universidad Nacional de Misiones, Facultad de Ciencias Exactas, Químicas y Naturales, Instituto de Biotecnología Misiones "María Ebe Reca" (INBIOMIS), Laboratorio de Biotecnología Molecular, Misiones, Argentina.,CONICET, Buenos Aires, Argentina
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Sandez Penidez SH, Velasco Manini MA, LeBlanc JG, Gerez CL, Rollán GC. Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria. J Appl Microbiol 2021; 132:2093-2105. [PMID: 34606147 DOI: 10.1111/jam.15315] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 07/28/2021] [Accepted: 09/13/2021] [Indexed: 01/18/2023]
Abstract
AIMS To evaluate the capacity of autochthonous lactic acid bacteria (LAB) (43) from Andean grains to increase the antioxidant activity (AOA) and total phenolic compounds (TPCs) in quinoa sourdough to select best performing strains to be used as starter cultures in the elaboration of biscuits. METHODS AND RESULTS Microbial growth (CFU per g) and pH were evaluated during quinoa dough fermentation. Counts were increased in a range of 0.61-2.97 log CFU per g and pH values between 3.95 and 4.54 were determined after 24 h at 30°C of fermentation. Methanolic (ME) and aqueous (AE) extracts were obtained at the end of fermentation, and free radical scavenging capacity was performed by the DPPH and ABTS methods. ME was selected for further analysis using other methods and TPC quantification. Principal component analysis showed the highest scores of growth, acidification capacity, AOA and TPC for the strains Lc. mesenteroides subsp. mesenteroides CRL 2131 and L. plantarum CRL 1964 and CRL 1973. AOA and TPC in biscuits made with sourdough from these LAB were higher than the acidified and uninoculated controls. CONCLUSIONS Autochthonous LAB strains (3) increased the AOA of quinoa-based biscuits. SIGNIFICANCE AND IMPACT OF THE STUDY Quinoa sourdough obtained with selected LAB is suitable as an ingredient for bakery foods with improved antioxidant status.
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Affiliation(s)
| | | | - Jean Guy LeBlanc
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
| | - Carla L Gerez
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
| | - Graciela C Rollán
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
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khosravi A, Razavi SH, Fadda AM. Advanced assessments on innovative methods to improve the bioaccessibility of polyphenols in wheat. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.09.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Xu LN, Guo S, Zhang S. Effects of solid-state fermentation with three higher fungi on the total phenol contents and antioxidant properties of diverse cereal grains. FEMS Microbiol Lett 2018; 365:5049004. [DOI: 10.1093/femsle/fny163] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2018] [Accepted: 07/03/2018] [Indexed: 11/13/2022] Open
Affiliation(s)
- Li-Na Xu
- School of Life Sciences, Shanxi University, Taiyuan 030006, China
| | - Shang Guo
- Shanxi Academy of Agricultural Sciences, Institute of Edible Fungi, Taiyuan 030031, China
| | - Shengwan Zhang
- School of Life Sciences, Shanxi University, Taiyuan 030006, China
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Zhai FH, Liu HY, Han JR. Protein nutritional value, polyphenols and antioxidant properties of corn fermented with Agaricus brasiliensis and Agaricus bisporus. World J Microbiol Biotechnol 2018; 34:36. [DOI: 10.1007/s11274-017-2399-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2017] [Accepted: 12/13/2017] [Indexed: 01/25/2023]
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Son HU, Lee S, Heo JC, Lee SH. The solid-state fermentation of Artemisia capillaris leaves with Ganoderma lucidum enhances the anti-inflammatory effects in a model of atopic dermatitis. Int J Mol Med 2017; 39:1233-1241. [PMID: 28393198 PMCID: PMC5403521 DOI: 10.3892/ijmm.2017.2945] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2015] [Accepted: 03/23/2017] [Indexed: 11/30/2022] Open
Abstract
Artemisia capillaris, which belongs to the Asteraceae family and the genus Artemisia, has been reported to exert inhibitory effects on diabetes, cancer and inflammation. In this study, in order to enhance the bioactivity potential of the leaves of Artemisia by Ganoderma lucidum mycelium, we prepared aqueous samples of Artemisia capillaris (Ac) leaves, Ganoderma lucidum (Gl) and aqueous fractions produced by the solid fermentation of Ganoderma lucidum on Artemisia capillaris leaves (afAc/Gl). Thereafter, we evaluated whether these samples have potential to attenuate inflammation-related symptoms in an amimal model of 2,4-dinitrofluorobenzene (DNFB)-induced atopic dermatitis. We found that afAc/Gl exhibited enhanced anti-inflamamatory activity following the solid fermentation process when compared with Ac or Gl on ear thickness, ear epidermal thickness and eosinophil infiltration in the skin tissues. The expression of nitric oxide (NO) synthases (NOSs) was measured by immunohistochemical staining. The results revealed that afAc/Gl decreased endothelial NOS and inducible NOS expression compared with the DNFB group, while neuronal NOS expression was not altered. By comparing NO production, we found that as opposed to Ac, afAc/Gl has potential to inhibit atopic dermatitis-related symptoms during the inflammatory event. As regards matrix metalloproteinase (MMP) expression patterns, afAc/Gl exerted potent inhibitory activity on the mRNA expression of MMP-2, -7, -9, -12, -14 and -19. Taken together, these results suggest that the solid state fermentation of Ac by Gl is an effective strategy to obtaining useful ingredients which are converted into valuable compounds during an atopic inflammatory insult.
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Affiliation(s)
- Hyeong-U Son
- Department of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, P.R. China
| | - Seul Lee
- Department of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, P.R. China
| | - Jin-Chul Heo
- Department of Medical Genomics, Keimyung University School of Medicine, Daegu 41931, Republic of Korea
| | - Sang-Han Lee
- Department of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, P.R. China
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Gan RY, Li HB, Gunaratne A, Sui ZQ, Corke H. Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities. Compr Rev Food Sci Food Saf 2017; 16:489-531. [DOI: 10.1111/1541-4337.12257] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Accepted: 01/25/2017] [Indexed: 02/06/2023]
Affiliation(s)
- Ren-You Gan
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
- School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health; Sun Yat-sen Univ.; Guangzhou 510080 China
| | - Anil Gunaratne
- Faculty of Agricultural Sciences; Sabaragamuwa Univ. of Sri Lanka; P.O. Box 02 Belihuloya Sri Lanka
| | - Zhong-Quan Sui
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
| | - Harold Corke
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
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Salar RK, Purewal SS. Improvement of DNA damage protection and antioxidant activity of biotransformed pearl millet (Pennisetum glaucum) cultivar PUSA-415 using Aspergillus oryzae MTCC 3107. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2016. [DOI: 10.1016/j.bcab.2016.10.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Toledo CV, Barroetaveña C, Fernandes Â, Barros L, Ferreira ICFR. Chemical and Antioxidant Properties of Wild Edible Mushrooms from Native Nothofagus spp. Forest, Argentina. Molecules 2016; 21:E1201. [PMID: 27617993 PMCID: PMC6274418 DOI: 10.3390/molecules21091201] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2016] [Revised: 08/31/2016] [Accepted: 09/06/2016] [Indexed: 11/26/2022] Open
Abstract
This study addresses issues regarding chemical and bioactive properties of nine wild edible mushrooms from native Nothofagus forest from Patagonia, Argentina. Macronutrients, sugars, fatty acids, tocopherols, organic acids, phenolic compounds and antioxidant properties were determined. Protein was found in high levels and varied between 3.35 g/100 g dw in Cyttaria hariotii and 22.29 g/100 g dw in Lepista nuda. All of them presented mannitol and trehalose as main sugars. Mannitol was significantly higher in Ramaria patagonica, although absent in Fistulina endoxantha, whereas trehalose predominated in Aleurodiscus vitellinus, Hydropus dusenii, Cortinarius magellanicus, C. hariotii, Grifola gargal and L. nuda, ranging from 1.15 to 10.26 g/100 g dw; it was absent in R. patagonica. The major fatty acid found was linoleic acid, followed by oleic acid and palmitic acid. All species presented oxalic and fumaric acids, while some also had malic, quinic and citric acids. Tocopherols composition was variable. Cortinarius magellanicus presented significantly higher contents of both α-tocopherol and β-tocopherol. R. patagonica presented the best results in all the antioxidant activity assays (EC50 values ≤ 1 mg/mL) and the highest content of phenolic compounds presenting gallic, p-hydroxybenzoic, p-coumaric and cinnamic acids. This study constitutes the first report on chemical composition and nutritional value of most of these edible mushroom species. Furthermore, it provides important information necessary to characterize and define the use of these species as gastronomic delicacies, functional foods and sources of bioactive compounds.
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Affiliation(s)
- Carolina V Toledo
- Centro de Investigación y Extensión Forestal Andino Patagónico (CIEFAP), Ruta 259, Km 4, Esquel 9200, Chubut, Argentina.
| | - Carolina Barroetaveña
- Centro de Investigación y Extensión Forestal Andino Patagónico (CIEFAP), Ruta 259, Km 4, Esquel 9200, Chubut, Argentina.
- Facultad de Ingeniería, Universidad Nacional de la Patagonia S.J. Bosco, Ruta 259, Km 4, Esquel 9200, Chubut, Argentina.
- Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Av. Rivadavia 1917, C1033AAJ, CABA, Argentina.
| | - Ângela Fernandes
- MountainResearch Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
| | - Lillian Barros
- MountainResearch Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal.
| | - Isabel C F R Ferreira
- MountainResearch Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
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Harada E, Morizono T, Sumiya T, Meguro S. Production of Andean-Patagonic edible mushroom Grifola gargal on wood-based substrates. MYCOSCIENCE 2015. [DOI: 10.1016/j.myc.2015.06.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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