ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2024
Nutritional and antioxidant potential of Pleurotus djamor (Rumph. ex Fr.) Boedijn produced on agronomic wastes banana leaves and sugarcane bagasse substrates.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Pleurotus Mushrooms in Nutrition and Health: Clinical and Preclinical Insights for Nutraceutical Development.Comprehensive reviews in food science and food safety · 2025Review
- One-Health Approach to Managing Aflatoxin-Producing Aspergillus flavus Using Spent Mushroom Substrate ofACS omega · 2025Article
- Assessment of the productive and biodegradative non-enzymatic performance of Pleurotus mushrooms grown on agricultural wastes of sugarcane bagasse and banana leaves.World journal of microbiology & biotechnology · 2025Article
- Unveiling the Potential Prebiotic Effects of Edible MushroomJournal of agricultural and food chemistry · 2024Article
- Bio-Valorization of Spent Coffee Grounds and Potato Peel as Substrates forFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Global food production faces challenges concerning access to nutritious and sustainably produced food. Pleurotus djamor, however, is an edible mushroom that can be cultivated on agricultural waste. Considering that nutritional and functional potential of mushrooms can change based on cultivation conditions, we examined the influence of substrates with different compositions of banana leaf and sugarcane bagasse on the nutritional, mycochemical, and antioxidant properties of P. djamor. The mushrooms were grown for 120 days and dried in a circulating air oven at 45 °C for three days. We conducted bromatological analyses and mycochemical characterization (
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