An enhanced productivity of pink oyster mushroom with improved nutritional profile, characterisation and attempt for commercial exploitation.
Priyadharshini JayaseelanAishwarya RajanRintu BanerjeePublished in: Journal of the science of food and agriculture (2024)
To confer the best outcomes from the screened substrates, a series of experiments were performed by varying the concentration of RS, SB, with 1% w/w DM. It is worth mentioning that the highest protein content of 32.76 ± 0.38 mg/g was obtained along with the total yield of 702.56 ± 2.9 g/kg of mushroom when the ratio of RS: SB was 0.7: 0.3. This article is protected by copyright. All rights reserved.