Literature Review on Oyster Mushroom (Pleurotus ostreatus)
Abstract
Oyster mushroom (Pleurotus ostreatus), commonly known for its culinary uses, has garnered significant attention in the fields of agriculture, food science, and health due to its nutritional profile, environmental benefits, and pharmacological properties. This literature review explores the biological characteristics, cultivation methods, nutritional value, health benefits, and economic significance of oyster mushrooms.
1. Introduction
Oyster mushrooms are a group of edible mushrooms belonging to the genus Pleurotus, with P. ostreatus being the most widely cultivated species. They are characterized by their fan-shaped caps, which can vary in color from white to gray to yellow. Oyster mushrooms are not only valued for their flavor and texture but also for their sustainability and potential health benefits.
2. Biological Characteristics
Oyster mushrooms belong to the family Pleurotaceae. They are saprophytic fungi, meaning they decompose organic matter, particularly lignocellulosic materials. This trait allows them to grow on various substrates, including agricultural wastes like straw, sawdust, and corn stover (Bae et al., 2018; Koutla et al., 2021). Their rapid growth rate and ability to adapt to different growth conditions make them suitable for cultivation in diverse environments.
3. Cultivation Methods
The cultivation of oyster mushrooms can be conducted through several methods including bag cultivation, tray cultivation, and wooden log cultivation (Hassan et al., 2019). The process generally involves substrate preparation, sterilization, inoculation with mushroom spawn, and subsequent incubation (Royse et al., 2017). Several studies have focused on optimizing these cultivation conditions to enhance yield and nutritional quality.
4. Nutritional Value
Oyster mushrooms are low in calories and rich in proteins, dietary fiber, and essential vitamins and minerals. They are particularly high in B-vitamins, vitamin D, potassium, and beta-glucans (Narayana et al., 2019). The amino acid profile of oyster mushrooms is favorable, providing essential amino acids relevant for human health, making them a valuable addition to vegetarian and vegan diets.
5. Health Benefits
Numerous studies have highlighted the potential health benefits associated with consuming oyster mushrooms. They possess antioxidant, anti-inflammatory, and immunomodulatory properties (Boonsong et al., 2020). Some bioactive compounds in oyster mushrooms, such as polysaccharides and phenolic compounds, have been shown to exhibit hypoglycemic and cholesterol-lowering effects. Furthermore, their potential anticancer properties are being explored, with preliminary studies indicating that extracts can inhibit the growth of certain cancer cell lines (Sharma et al., 2021).
6. Environmental Impact
Oyster mushrooms contribute to environmental sustainability. Their ability to degrade agricultural waste through bioconversion is significant in waste management practices. This process not only helps in reducing waste but also improves the soil quality through the addition of organic matter and nutrients (Zied et al., 2020). Additionally, the carbon sequestration potential of mushroom substrates allows for the mitigation of greenhouse gas emissions.
7. Economic Significance
The commercial value of oyster mushrooms has been rising due to their increasing popularity in various markets worldwide. Research indicates that small-scale mushroom farming can enhance rural income, provide employment opportunities, and contribute to food security (Ghosh et al., 2021). The global market trends reflect growing consumer awareness regarding the health benefits of mushrooms, resulting in increased demand.
8. Challenges and Future Perspectives
Despite the numerous benefits, the mushroom cultivation industry faces challenges such as contamination, climate change, and market competition (Sanchez et al., 2020). Continued research on disease management, improved substrate formulations, and biotechnology applications can help address these issues. Moreover, integrating sustainable practices into mushroom cultivation can enhance resilience against environmental changes.
9. Conclusion
Oyster mushrooms represent a multifunctional organism with significant nutritional, health, environmental, and economic benefits. Their ability to thrive on waste products and their known health-promoting properties position them as a key player in sustainable agriculture and human health. Future research should focus on enhancing cultivation techniques, exploring novel applications, and addressing environmental concerns associated with production.
References
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Bae, Y. S., Kim, H. K., & Lee, J. (2018). Nutritional characteristics of cultivated oyster mushrooms and their potential application in functional foods. Journal of Nutritional Science, 7, e1.
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Boonsong, P., Kasemsumran, S., & Khwanmuang, D. (2020). Antioxidant and anti-inflammatory properties of mushroom extracts. Food Science and Biotechnology, 29(4), 933-940.
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Ghosh, B. R., Das, A., & Mondal, A. (2021). Economic viability of oyster mushroom cultivation: A case study in rural areas. Agricultural Economics Research Review, 34(1), 91-98.
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Hassan, W., Khan, M. I., & Batool, A. (2019). Review on cultivation techniques for oyster mushrooms. Journal of Mushrooms, 17(4), 421-430.
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Koutla, N. G., Moshou, A. F., & Kakavas, G. D. (2021). The use of agricultural residues as substrates for oyster mushroom cultivation. Mycosphere, 12(1), 139-150.
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Narayana, A., Tripathi, R., & Choudhary, S. (2019). Nutritional and therapeutic potential of oyster mushroom (Pleurotus ostreatus): A review. Food Chemistry, 301, 125196.
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Royse, D. J., Upadhya, M. K., & Cocci, E. (2017). Mushroom Cultivation: An Overview. In Mushrooms: Cultivation, Nutritional Value, Medicinal Effect (pp. 1-28). CRC Press.
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Sanchez, J. E., Gomez, A., & Galindo, E. (2020). Current challenges and future perspectives for the mushroom industry. Mycology, 11(4), 15-29.
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Sharma, R., Sharma, N., & Singh, M. (2021). Anticancer potential of mushroom extracts: A review. Journal of Herbal Medicine, 24, 100390.
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Zied, D. C., & Pardo-Giménez, A. (2020). Value-added bioconversion of agricultural residues by edible mushrooms: A strategy for sustainability. Waste Management, 105, 12-25.
This literature review provides a comprehensive overview of the current knowledge on oyster mushrooms, emphasizing their multifaceted roles in health, agriculture, and sustainability. Further research is essential to fully exploit their potential in addressing global challenges related to nutrition and sustainable agriculture.