Comparison of major nutritional constituents and genetic diversity analysis of five strains of oyster mushrooms

Oyster mushroom is the second runner-up among commercially produced mushrooms due to its delicious taste, higher nutritional and medicinal properties. The objectives of this study were to determine the nutritional variation through the analysis of obtained nutritional values and to assess the geneti...
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Autor*in:	Aklima Sultana [verfasserIn] Nirod Chandra Sarker [verfasserIn] Akhter Jahan Kakon [verfasserIn] Shifath Bin Syed [verfasserIn] Md. Toufiq Elahi [verfasserIn] Sudhangshu Kumar Biswas [verfasserIn] Swee-Seong Tang [verfasserIn] Anisur Rahman [verfasserIn] Dipak Kumar Paul [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	oyster mushroom; nutritional value; rapd analysis; genetic variation; mycology

Übergeordnetes Werk:	In: Journal of Advanced Biotechnology and Experimental Therapeutics - Bangladesh Society for Microbiology, Immunology, and Advanced Biotechnology, 2021, 4(2021), 3, Seite 405-414
Übergeordnetes Werk:	volume:4 ; year:2021 ; number:3 ; pages:405-414

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.5455/jabet.2021.d139

Katalog-ID:	DOAJ057889104

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520			\|a Oyster mushroom is the second runner-up among commercially produced mushrooms due to its delicious taste, higher nutritional and medicinal properties. The objectives of this study were to determine the nutritional variation through the analysis of obtained nutritional values and to assess the genetic diversity through RAPD marker of five different strains of oyster mushrooms namely Pleurotus cystidiosus (strain: pcys2); Pleurotus djamor (pop1); Pleurotus ostreatus (ws); Pleurotus ostreatus (po3) and Pleurotus geesteranus (pg4). The strains showed variations in moisture, protein, fiber, lipid, ash and carbohydrate content ranged from 86.10-87.33%; 17.8-24.13 gm/100gm; 18.16-25.46 gm/100gm; 3.16-5.16 gm/100gm; 9.16-11.46 gm/100gm; and 35.4-45.33 gm/100gm respectively. In case of genetic diversity, the segregation of five strains of oyster mushrooms were grouped through un-weighted pair group method of arithmetic means average (UPGMA), where strains were grouped into two main clusters and the generated linkage distance was 48. The strains pop1 and po3 were aligned in cluster two (C2) due to their genetic similarity but showed dissimilarities with other strains. Though the strains pcys2, ws, and pg4 were aligned in the same cluster (C1), the strain ws was aligned in a different sub-cluster due to its few dissimilarities with the other two strains. The variation of nutritional values and genetic diversities among the mushroom strains indicates nutritional and genetic variabilities. The findings of current study indicate that, though these mushrooms were genetically dissimilar, all strains were nutritious with high protein and fiber contents with low fat. However, mushroom breeder can consider strain P. ostreatus (po3) for high protein content, strain P. ostreatus (ws) for high fibre content and strain P. djamor (pop1) for low fat content. [ J Adv Biotechnol Exp Ther 2021; 4(3.000): 405-414]
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allfields	10.5455/jabet.2021.d139 doi (DE-627)DOAJ057889104 (DE-599)DOAJ339a63e754124d1d82524a7d0dbac2be DE-627 ger DE-627 rakwb eng TP248.13-248.65 Aklima Sultana verfasserin aut Comparison of major nutritional constituents and genetic diversity analysis of five strains of oyster mushrooms 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Oyster mushroom is the second runner-up among commercially produced mushrooms due to its delicious taste, higher nutritional and medicinal properties. The objectives of this study were to determine the nutritional variation through the analysis of obtained nutritional values and to assess the genetic diversity through RAPD marker of five different strains of oyster mushrooms namely Pleurotus cystidiosus (strain: pcys2); Pleurotus djamor (pop1); Pleurotus ostreatus (ws); Pleurotus ostreatus (po3) and Pleurotus geesteranus (pg4). The strains showed variations in moisture, protein, fiber, lipid, ash and carbohydrate content ranged from 86.10-87.33%; 17.8-24.13 gm/100gm; 18.16-25.46 gm/100gm; 3.16-5.16 gm/100gm; 9.16-11.46 gm/100gm; and 35.4-45.33 gm/100gm respectively. In case of genetic diversity, the segregation of five strains of oyster mushrooms were grouped through un-weighted pair group method of arithmetic means average (UPGMA), where strains were grouped into two main clusters and the generated linkage distance was 48. The strains pop1 and po3 were aligned in cluster two (C2) due to their genetic similarity but showed dissimilarities with other strains. Though the strains pcys2, ws, and pg4 were aligned in the same cluster (C1), the strain ws was aligned in a different sub-cluster due to its few dissimilarities with the other two strains. The variation of nutritional values and genetic diversities among the mushroom strains indicates nutritional and genetic variabilities. The findings of current study indicate that, though these mushrooms were genetically dissimilar, all strains were nutritious with high protein and fiber contents with low fat. However, mushroom breeder can consider strain P. ostreatus (po3) for high protein content, strain P. ostreatus (ws) for high fibre content and strain P. djamor (pop1) for low fat content. [ J Adv Biotechnol Exp Ther 2021; 4(3.000): 405-414] oyster mushroom; nutritional value; rapd analysis; genetic variation; mycology Biotechnology Nirod Chandra Sarker verfasserin aut Akhter Jahan Kakon verfasserin aut Shifath Bin Syed verfasserin aut Md. Toufiq Elahi verfasserin aut Sudhangshu Kumar Biswas verfasserin aut Swee-Seong Tang verfasserin aut Anisur Rahman verfasserin aut Dipak Kumar Paul verfasserin aut In Journal of Advanced Biotechnology and Experimental Therapeutics Bangladesh Society for Microbiology, Immunology, and Advanced Biotechnology, 2021 4(2021), 3, Seite 405-414 (DE-627)1018345868 (DE-600)2926294-X 26164760 nnns volume:4 year:2021 number:3 pages:405-414 https://doi.org/10.5455/jabet.2021.d139 kostenfrei https://doaj.org/article/339a63e754124d1d82524a7d0dbac2be kostenfrei http://www.ejmanager.com/fulltextpdf.php?mno=126662 kostenfrei https://doaj.org/toc/2616-4760 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2021 3 405-414
spelling	10.5455/jabet.2021.d139 doi (DE-627)DOAJ057889104 (DE-599)DOAJ339a63e754124d1d82524a7d0dbac2be DE-627 ger DE-627 rakwb eng TP248.13-248.65 Aklima Sultana verfasserin aut Comparison of major nutritional constituents and genetic diversity analysis of five strains of oyster mushrooms 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Oyster mushroom is the second runner-up among commercially produced mushrooms due to its delicious taste, higher nutritional and medicinal properties. The objectives of this study were to determine the nutritional variation through the analysis of obtained nutritional values and to assess the genetic diversity through RAPD marker of five different strains of oyster mushrooms namely Pleurotus cystidiosus (strain: pcys2); Pleurotus djamor (pop1); Pleurotus ostreatus (ws); Pleurotus ostreatus (po3) and Pleurotus geesteranus (pg4). The strains showed variations in moisture, protein, fiber, lipid, ash and carbohydrate content ranged from 86.10-87.33%; 17.8-24.13 gm/100gm; 18.16-25.46 gm/100gm; 3.16-5.16 gm/100gm; 9.16-11.46 gm/100gm; and 35.4-45.33 gm/100gm respectively. In case of genetic diversity, the segregation of five strains of oyster mushrooms were grouped through un-weighted pair group method of arithmetic means average (UPGMA), where strains were grouped into two main clusters and the generated linkage distance was 48. The strains pop1 and po3 were aligned in cluster two (C2) due to their genetic similarity but showed dissimilarities with other strains. Though the strains pcys2, ws, and pg4 were aligned in the same cluster (C1), the strain ws was aligned in a different sub-cluster due to its few dissimilarities with the other two strains. The variation of nutritional values and genetic diversities among the mushroom strains indicates nutritional and genetic variabilities. The findings of current study indicate that, though these mushrooms were genetically dissimilar, all strains were nutritious with high protein and fiber contents with low fat. However, mushroom breeder can consider strain P. ostreatus (po3) for high protein content, strain P. ostreatus (ws) for high fibre content and strain P. djamor (pop1) for low fat content. [ J Adv Biotechnol Exp Ther 2021; 4(3.000): 405-414] oyster mushroom; nutritional value; rapd analysis; genetic variation; mycology Biotechnology Nirod Chandra Sarker verfasserin aut Akhter Jahan Kakon verfasserin aut Shifath Bin Syed verfasserin aut Md. Toufiq Elahi verfasserin aut Sudhangshu Kumar Biswas verfasserin aut Swee-Seong Tang verfasserin aut Anisur Rahman verfasserin aut Dipak Kumar Paul verfasserin aut In Journal of Advanced Biotechnology and Experimental Therapeutics Bangladesh Society for Microbiology, Immunology, and Advanced Biotechnology, 2021 4(2021), 3, Seite 405-414 (DE-627)1018345868 (DE-600)2926294-X 26164760 nnns volume:4 year:2021 number:3 pages:405-414 https://doi.org/10.5455/jabet.2021.d139 kostenfrei https://doaj.org/article/339a63e754124d1d82524a7d0dbac2be kostenfrei http://www.ejmanager.com/fulltextpdf.php?mno=126662 kostenfrei https://doaj.org/toc/2616-4760 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2021 3 405-414
allfields_unstemmed	10.5455/jabet.2021.d139 doi (DE-627)DOAJ057889104 (DE-599)DOAJ339a63e754124d1d82524a7d0dbac2be DE-627 ger DE-627 rakwb eng TP248.13-248.65 Aklima Sultana verfasserin aut Comparison of major nutritional constituents and genetic diversity analysis of five strains of oyster mushrooms 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Oyster mushroom is the second runner-up among commercially produced mushrooms due to its delicious taste, higher nutritional and medicinal properties. The objectives of this study were to determine the nutritional variation through the analysis of obtained nutritional values and to assess the genetic diversity through RAPD marker of five different strains of oyster mushrooms namely Pleurotus cystidiosus (strain: pcys2); Pleurotus djamor (pop1); Pleurotus ostreatus (ws); Pleurotus ostreatus (po3) and Pleurotus geesteranus (pg4). The strains showed variations in moisture, protein, fiber, lipid, ash and carbohydrate content ranged from 86.10-87.33%; 17.8-24.13 gm/100gm; 18.16-25.46 gm/100gm; 3.16-5.16 gm/100gm; 9.16-11.46 gm/100gm; and 35.4-45.33 gm/100gm respectively. In case of genetic diversity, the segregation of five strains of oyster mushrooms were grouped through un-weighted pair group method of arithmetic means average (UPGMA), where strains were grouped into two main clusters and the generated linkage distance was 48. The strains pop1 and po3 were aligned in cluster two (C2) due to their genetic similarity but showed dissimilarities with other strains. Though the strains pcys2, ws, and pg4 were aligned in the same cluster (C1), the strain ws was aligned in a different sub-cluster due to its few dissimilarities with the other two strains. The variation of nutritional values and genetic diversities among the mushroom strains indicates nutritional and genetic variabilities. The findings of current study indicate that, though these mushrooms were genetically dissimilar, all strains were nutritious with high protein and fiber contents with low fat. However, mushroom breeder can consider strain P. ostreatus (po3) for high protein content, strain P. ostreatus (ws) for high fibre content and strain P. djamor (pop1) for low fat content. [ J Adv Biotechnol Exp Ther 2021; 4(3.000): 405-414] oyster mushroom; nutritional value; rapd analysis; genetic variation; mycology Biotechnology Nirod Chandra Sarker verfasserin aut Akhter Jahan Kakon verfasserin aut Shifath Bin Syed verfasserin aut Md. Toufiq Elahi verfasserin aut Sudhangshu Kumar Biswas verfasserin aut Swee-Seong Tang verfasserin aut Anisur Rahman verfasserin aut Dipak Kumar Paul verfasserin aut In Journal of Advanced Biotechnology and Experimental Therapeutics Bangladesh Society for Microbiology, Immunology, and Advanced Biotechnology, 2021 4(2021), 3, Seite 405-414 (DE-627)1018345868 (DE-600)2926294-X 26164760 nnns volume:4 year:2021 number:3 pages:405-414 https://doi.org/10.5455/jabet.2021.d139 kostenfrei https://doaj.org/article/339a63e754124d1d82524a7d0dbac2be kostenfrei http://www.ejmanager.com/fulltextpdf.php?mno=126662 kostenfrei https://doaj.org/toc/2616-4760 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2021 3 405-414
allfieldsGer	10.5455/jabet.2021.d139 doi (DE-627)DOAJ057889104 (DE-599)DOAJ339a63e754124d1d82524a7d0dbac2be DE-627 ger DE-627 rakwb eng TP248.13-248.65 Aklima Sultana verfasserin aut Comparison of major nutritional constituents and genetic diversity analysis of five strains of oyster mushrooms 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Oyster mushroom is the second runner-up among commercially produced mushrooms due to its delicious taste, higher nutritional and medicinal properties. The objectives of this study were to determine the nutritional variation through the analysis of obtained nutritional values and to assess the genetic diversity through RAPD marker of five different strains of oyster mushrooms namely Pleurotus cystidiosus (strain: pcys2); Pleurotus djamor (pop1); Pleurotus ostreatus (ws); Pleurotus ostreatus (po3) and Pleurotus geesteranus (pg4). The strains showed variations in moisture, protein, fiber, lipid, ash and carbohydrate content ranged from 86.10-87.33%; 17.8-24.13 gm/100gm; 18.16-25.46 gm/100gm; 3.16-5.16 gm/100gm; 9.16-11.46 gm/100gm; and 35.4-45.33 gm/100gm respectively. In case of genetic diversity, the segregation of five strains of oyster mushrooms were grouped through un-weighted pair group method of arithmetic means average (UPGMA), where strains were grouped into two main clusters and the generated linkage distance was 48. The strains pop1 and po3 were aligned in cluster two (C2) due to their genetic similarity but showed dissimilarities with other strains. Though the strains pcys2, ws, and pg4 were aligned in the same cluster (C1), the strain ws was aligned in a different sub-cluster due to its few dissimilarities with the other two strains. The variation of nutritional values and genetic diversities among the mushroom strains indicates nutritional and genetic variabilities. The findings of current study indicate that, though these mushrooms were genetically dissimilar, all strains were nutritious with high protein and fiber contents with low fat. However, mushroom breeder can consider strain P. ostreatus (po3) for high protein content, strain P. ostreatus (ws) for high fibre content and strain P. djamor (pop1) for low fat content. [ J Adv Biotechnol Exp Ther 2021; 4(3.000): 405-414] oyster mushroom; nutritional value; rapd analysis; genetic variation; mycology Biotechnology Nirod Chandra Sarker verfasserin aut Akhter Jahan Kakon verfasserin aut Shifath Bin Syed verfasserin aut Md. Toufiq Elahi verfasserin aut Sudhangshu Kumar Biswas verfasserin aut Swee-Seong Tang verfasserin aut Anisur Rahman verfasserin aut Dipak Kumar Paul verfasserin aut In Journal of Advanced Biotechnology and Experimental Therapeutics Bangladesh Society for Microbiology, Immunology, and Advanced Biotechnology, 2021 4(2021), 3, Seite 405-414 (DE-627)1018345868 (DE-600)2926294-X 26164760 nnns volume:4 year:2021 number:3 pages:405-414 https://doi.org/10.5455/jabet.2021.d139 kostenfrei https://doaj.org/article/339a63e754124d1d82524a7d0dbac2be kostenfrei http://www.ejmanager.com/fulltextpdf.php?mno=126662 kostenfrei https://doaj.org/toc/2616-4760 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2021 3 405-414
allfieldsSound	10.5455/jabet.2021.d139 doi (DE-627)DOAJ057889104 (DE-599)DOAJ339a63e754124d1d82524a7d0dbac2be DE-627 ger DE-627 rakwb eng TP248.13-248.65 Aklima Sultana verfasserin aut Comparison of major nutritional constituents and genetic diversity analysis of five strains of oyster mushrooms 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Oyster mushroom is the second runner-up among commercially produced mushrooms due to its delicious taste, higher nutritional and medicinal properties. The objectives of this study were to determine the nutritional variation through the analysis of obtained nutritional values and to assess the genetic diversity through RAPD marker of five different strains of oyster mushrooms namely Pleurotus cystidiosus (strain: pcys2); Pleurotus djamor (pop1); Pleurotus ostreatus (ws); Pleurotus ostreatus (po3) and Pleurotus geesteranus (pg4). The strains showed variations in moisture, protein, fiber, lipid, ash and carbohydrate content ranged from 86.10-87.33%; 17.8-24.13 gm/100gm; 18.16-25.46 gm/100gm; 3.16-5.16 gm/100gm; 9.16-11.46 gm/100gm; and 35.4-45.33 gm/100gm respectively. In case of genetic diversity, the segregation of five strains of oyster mushrooms were grouped through un-weighted pair group method of arithmetic means average (UPGMA), where strains were grouped into two main clusters and the generated linkage distance was 48. The strains pop1 and po3 were aligned in cluster two (C2) due to their genetic similarity but showed dissimilarities with other strains. Though the strains pcys2, ws, and pg4 were aligned in the same cluster (C1), the strain ws was aligned in a different sub-cluster due to its few dissimilarities with the other two strains. The variation of nutritional values and genetic diversities among the mushroom strains indicates nutritional and genetic variabilities. The findings of current study indicate that, though these mushrooms were genetically dissimilar, all strains were nutritious with high protein and fiber contents with low fat. However, mushroom breeder can consider strain P. ostreatus (po3) for high protein content, strain P. ostreatus (ws) for high fibre content and strain P. djamor (pop1) for low fat content. [ J Adv Biotechnol Exp Ther 2021; 4(3.000): 405-414] oyster mushroom; nutritional value; rapd analysis; genetic variation; mycology Biotechnology Nirod Chandra Sarker verfasserin aut Akhter Jahan Kakon verfasserin aut Shifath Bin Syed verfasserin aut Md. Toufiq Elahi verfasserin aut Sudhangshu Kumar Biswas verfasserin aut Swee-Seong Tang verfasserin aut Anisur Rahman verfasserin aut Dipak Kumar Paul verfasserin aut In Journal of Advanced Biotechnology and Experimental Therapeutics Bangladesh Society for Microbiology, Immunology, and Advanced Biotechnology, 2021 4(2021), 3, Seite 405-414 (DE-627)1018345868 (DE-600)2926294-X 26164760 nnns volume:4 year:2021 number:3 pages:405-414 https://doi.org/10.5455/jabet.2021.d139 kostenfrei https://doaj.org/article/339a63e754124d1d82524a7d0dbac2be kostenfrei http://www.ejmanager.com/fulltextpdf.php?mno=126662 kostenfrei https://doaj.org/toc/2616-4760 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2021 3 405-414
language	English
source	In Journal of Advanced Biotechnology and Experimental Therapeutics 4(2021), 3, Seite 405-414 volume:4 year:2021 number:3 pages:405-414
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topic_facet	oyster mushroom; nutritional value; rapd analysis; genetic variation; mycology Biotechnology
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authorswithroles_txt_mv	Aklima Sultana @@aut@@ Nirod Chandra Sarker @@aut@@ Akhter Jahan Kakon @@aut@@ Shifath Bin Syed @@aut@@ Md. Toufiq Elahi @@aut@@ Sudhangshu Kumar Biswas @@aut@@ Swee-Seong Tang @@aut@@ Anisur Rahman @@aut@@ Dipak Kumar Paul @@aut@@
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The objectives of this study were to determine the nutritional variation through the analysis of obtained nutritional values and to assess the genetic diversity through RAPD marker of five different strains of oyster mushrooms namely Pleurotus cystidiosus (strain: pcys2); Pleurotus djamor (pop1); Pleurotus ostreatus (ws); Pleurotus ostreatus (po3) and Pleurotus geesteranus (pg4). The strains showed variations in moisture, protein, fiber, lipid, ash and carbohydrate content ranged from 86.10-87.33%; 17.8-24.13 gm/100gm; 18.16-25.46 gm/100gm; 3.16-5.16 gm/100gm; 9.16-11.46 gm/100gm; and 35.4-45.33 gm/100gm respectively. In case of genetic diversity, the segregation of five strains of oyster mushrooms were grouped through un-weighted pair group method of arithmetic means average (UPGMA), where strains were grouped into two main clusters and the generated linkage distance was 48. The strains pop1 and po3 were aligned in cluster two (C2) due to their genetic similarity but showed dissimilarities with other strains. Though the strains pcys2, ws, and pg4 were aligned in the same cluster (C1), the strain ws was aligned in a different sub-cluster due to its few dissimilarities with the other two strains. The variation of nutritional values and genetic diversities among the mushroom strains indicates nutritional and genetic variabilities. The findings of current study indicate that, though these mushrooms were genetically dissimilar, all strains were nutritious with high protein and fiber contents with low fat. However, mushroom breeder can consider strain P. ostreatus (po3) for high protein content, strain P. ostreatus (ws) for high fibre content and strain P. djamor (pop1) for low fat content. 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topic_title	TP248.13-248.65 Comparison of major nutritional constituents and genetic diversity analysis of five strains of oyster mushrooms oyster mushroom; nutritional value; rapd analysis; genetic variation; mycology
topic	misc TP248.13-248.65 misc oyster mushroom; nutritional value; rapd analysis; genetic variation; mycology misc Biotechnology
topic_unstemmed	misc TP248.13-248.65 misc oyster mushroom; nutritional value; rapd analysis; genetic variation; mycology misc Biotechnology
topic_browse	misc TP248.13-248.65 misc oyster mushroom; nutritional value; rapd analysis; genetic variation; mycology misc Biotechnology
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title	Comparison of major nutritional constituents and genetic diversity analysis of five strains of oyster mushrooms
ctrlnum	(DE-627)DOAJ057889104 (DE-599)DOAJ339a63e754124d1d82524a7d0dbac2be
title_full	Comparison of major nutritional constituents and genetic diversity analysis of five strains of oyster mushrooms
author_sort	Aklima Sultana
journal	Journal of Advanced Biotechnology and Experimental Therapeutics
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author_browse	Aklima Sultana Nirod Chandra Sarker Akhter Jahan Kakon Shifath Bin Syed Md. Toufiq Elahi Sudhangshu Kumar Biswas Swee-Seong Tang Anisur Rahman Dipak Kumar Paul
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doi_str_mv	10.5455/jabet.2021.d139
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title_sort	comparison of major nutritional constituents and genetic diversity analysis of five strains of oyster mushrooms
callnumber	TP248.13-248.65
title_auth	Comparison of major nutritional constituents and genetic diversity analysis of five strains of oyster mushrooms
abstract	Oyster mushroom is the second runner-up among commercially produced mushrooms due to its delicious taste, higher nutritional and medicinal properties. The objectives of this study were to determine the nutritional variation through the analysis of obtained nutritional values and to assess the genetic diversity through RAPD marker of five different strains of oyster mushrooms namely Pleurotus cystidiosus (strain: pcys2); Pleurotus djamor (pop1); Pleurotus ostreatus (ws); Pleurotus ostreatus (po3) and Pleurotus geesteranus (pg4). The strains showed variations in moisture, protein, fiber, lipid, ash and carbohydrate content ranged from 86.10-87.33%; 17.8-24.13 gm/100gm; 18.16-25.46 gm/100gm; 3.16-5.16 gm/100gm; 9.16-11.46 gm/100gm; and 35.4-45.33 gm/100gm respectively. In case of genetic diversity, the segregation of five strains of oyster mushrooms were grouped through un-weighted pair group method of arithmetic means average (UPGMA), where strains were grouped into two main clusters and the generated linkage distance was 48. The strains pop1 and po3 were aligned in cluster two (C2) due to their genetic similarity but showed dissimilarities with other strains. Though the strains pcys2, ws, and pg4 were aligned in the same cluster (C1), the strain ws was aligned in a different sub-cluster due to its few dissimilarities with the other two strains. The variation of nutritional values and genetic diversities among the mushroom strains indicates nutritional and genetic variabilities. The findings of current study indicate that, though these mushrooms were genetically dissimilar, all strains were nutritious with high protein and fiber contents with low fat. However, mushroom breeder can consider strain P. ostreatus (po3) for high protein content, strain P. ostreatus (ws) for high fibre content and strain P. djamor (pop1) for low fat content. [ J Adv Biotechnol Exp Ther 2021; 4(3.000): 405-414]
abstractGer	Oyster mushroom is the second runner-up among commercially produced mushrooms due to its delicious taste, higher nutritional and medicinal properties. The objectives of this study were to determine the nutritional variation through the analysis of obtained nutritional values and to assess the genetic diversity through RAPD marker of five different strains of oyster mushrooms namely Pleurotus cystidiosus (strain: pcys2); Pleurotus djamor (pop1); Pleurotus ostreatus (ws); Pleurotus ostreatus (po3) and Pleurotus geesteranus (pg4). The strains showed variations in moisture, protein, fiber, lipid, ash and carbohydrate content ranged from 86.10-87.33%; 17.8-24.13 gm/100gm; 18.16-25.46 gm/100gm; 3.16-5.16 gm/100gm; 9.16-11.46 gm/100gm; and 35.4-45.33 gm/100gm respectively. In case of genetic diversity, the segregation of five strains of oyster mushrooms were grouped through un-weighted pair group method of arithmetic means average (UPGMA), where strains were grouped into two main clusters and the generated linkage distance was 48. The strains pop1 and po3 were aligned in cluster two (C2) due to their genetic similarity but showed dissimilarities with other strains. Though the strains pcys2, ws, and pg4 were aligned in the same cluster (C1), the strain ws was aligned in a different sub-cluster due to its few dissimilarities with the other two strains. The variation of nutritional values and genetic diversities among the mushroom strains indicates nutritional and genetic variabilities. The findings of current study indicate that, though these mushrooms were genetically dissimilar, all strains were nutritious with high protein and fiber contents with low fat. However, mushroom breeder can consider strain P. ostreatus (po3) for high protein content, strain P. ostreatus (ws) for high fibre content and strain P. djamor (pop1) for low fat content. [ J Adv Biotechnol Exp Ther 2021; 4(3.000): 405-414]
abstract_unstemmed	Oyster mushroom is the second runner-up among commercially produced mushrooms due to its delicious taste, higher nutritional and medicinal properties. The objectives of this study were to determine the nutritional variation through the analysis of obtained nutritional values and to assess the genetic diversity through RAPD marker of five different strains of oyster mushrooms namely Pleurotus cystidiosus (strain: pcys2); Pleurotus djamor (pop1); Pleurotus ostreatus (ws); Pleurotus ostreatus (po3) and Pleurotus geesteranus (pg4). The strains showed variations in moisture, protein, fiber, lipid, ash and carbohydrate content ranged from 86.10-87.33%; 17.8-24.13 gm/100gm; 18.16-25.46 gm/100gm; 3.16-5.16 gm/100gm; 9.16-11.46 gm/100gm; and 35.4-45.33 gm/100gm respectively. In case of genetic diversity, the segregation of five strains of oyster mushrooms were grouped through un-weighted pair group method of arithmetic means average (UPGMA), where strains were grouped into two main clusters and the generated linkage distance was 48. The strains pop1 and po3 were aligned in cluster two (C2) due to their genetic similarity but showed dissimilarities with other strains. Though the strains pcys2, ws, and pg4 were aligned in the same cluster (C1), the strain ws was aligned in a different sub-cluster due to its few dissimilarities with the other two strains. The variation of nutritional values and genetic diversities among the mushroom strains indicates nutritional and genetic variabilities. The findings of current study indicate that, though these mushrooms were genetically dissimilar, all strains were nutritious with high protein and fiber contents with low fat. However, mushroom breeder can consider strain P. ostreatus (po3) for high protein content, strain P. ostreatus (ws) for high fibre content and strain P. djamor (pop1) for low fat content. [ J Adv Biotechnol Exp Ther 2021; 4(3.000): 405-414]
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title_short	Comparison of major nutritional constituents and genetic diversity analysis of five strains of oyster mushrooms
url	https://doi.org/10.5455/jabet.2021.d139 https://doaj.org/article/339a63e754124d1d82524a7d0dbac2be http://www.ejmanager.com/fulltextpdf.php?mno=126662 https://doaj.org/toc/2616-4760
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author2	Nirod Chandra Sarker Akhter Jahan Kakon Shifath Bin Syed Md. Toufiq Elahi Sudhangshu Kumar Biswas Swee-Seong Tang Anisur Rahman Dipak Kumar Paul
author2Str	Nirod Chandra Sarker Akhter Jahan Kakon Shifath Bin Syed Md. Toufiq Elahi Sudhangshu Kumar Biswas Swee-Seong Tang Anisur Rahman Dipak Kumar Paul
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doi_str	10.5455/jabet.2021.d139
callnumber-a	TP248.13-248.65
up_date	2024-07-03T14:44:07.770Z
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