Mushroom Cultivation, Processing and Value-added Products: A Patent Based Review

Author(s): Somya Singhal, Prasad Rasane*, Sawinder Kaur, Umar Garba, Jyoti Singh, Nishant Raj, Neeru Gupta.

Journal Name: Recent Patents on Food, Nutrition & Agriculture

Volume 10 , Issue 1 , 2019

Submit Manuscript
Submit Proposal

Graphical Abstract:


Abstract:

Background: Edible mushrooms are an abundant source of carbohydrates, proteins, and multiple antioxidants and phytonutrients. This paper presents a general overview on the edible fungus describing the inventions made in the field of its cultivation, equipment and value-added products.

Objective: To understand and review the innovations and nutraceutical benefits of mushrooms as well as to develop interest regarding the edible mushrooms.

Methods: Information provided in this review is based on the available research investigations and patents.

Result: Mushrooms are an edible source of a wide variety of antioxidants and phytonutrients with a number of nutraceutical properties including anti-tumor and anti-carcinogenic. Thus, several investigations are made for cultivation and improvement of the yield of mushrooms through improvisation of growth substrates and equipment used for mushroom processing. The mushroom has been processed into various products to increase its consumption, providing the health and nutritional benefit to mankind.

Conclusion: This paper summarizes the cultivation practices of mushroom, its processing equipment, methods of preservation, value-added based products, and its nutraceutical properties. The review also highlights the various scientific feats achieved in terms of patents and research publications promoting mushroom as a wholesome food.

Keywords: Mushroom, nutraceutical, cultivation, equipment, value-added products, unpredicted yield.

[1]
Chang ST, Hayes WA. The biology and cultivation of edible mushrooms. Massachusetts, United States: Academic press 2013; pp. 3-9.
[2]
Stark J, Wach MP, Geijp EMG. Mushrooms. US6655081B1 2003.
[3]
Starkey NG. Method for the production of mushrooms. US5888803 1999.
[4]
Hughes DH, Del N, Larsen WE. Machine for stem cutting and sizing of mushrooms. US3164182 1965.
[5]
Hadley D. Mushroom slicer. US4557053 1985.
[6]
Beelman RB, Dubost NJ, Peterson DG, Hausman M. Phytonutrient compositions from mushrooms or filamentous fungi and methods of use. US20070244175A1 2007.
[7]
Shufang L, Xiaoming C, Zhijun Z. Edible mushroom favor sauce and making method thereof. CN103734688A 2014.
[8]
He W, Xingsheng M. Mushroom sauce and its preparing method. CN1056047C 2000.
[9]
Xingui Z, Shun LY, Yuanling Z, Qiaolian L. Assorted mushroom sauce and preparation method thereof. CN102389104B 2013.
[10]
Yuhe Q, Xiaogang Z. Mushroom beef paste and preparation method thereof. CN102613538A 2012.
[11]
Guiyou L. Shanzhen series of dried noodle. CN101658261A 2010.
[12]
Mulleavy P, Raymer WB, Andres KJ, et al. Method and composition for enhancing mushroom growth. US4776872 1988.
[13]
Weber E. Method of and apparatus for industrial cultivation, particularly of mushrooms and also the substrate used for such cultivation. US4735014 1988.
[14]
Okubo J, Kuramoto K, Ohkubo S. Method of cultivating agaricus blazei mushroom. US5048227 1991.
[15]
Hiromoto B. Method for culture of fungi including shiitake (Lentinus edodes). US5123203 1992.
[16]
Fang YF, Fang YF. Cultivation method of Agaricus blazei murill mushroom. US11269824 2007.
[17]
Becsy M, Kopcsanyi M, Bognar L, Major F, Sunyovzsky K. Coopex/Innovocoop. Process and apparatus for sterile and/or partially sterile preparation, inoculation and bagging of mushroom substratum. US4741122 1988.
[18]
Iiyama K, Stone BA, Macauley BJ. Compositional changes in compost during composting and growth of Agaricus bisporus. Appl Environ Microbiol 1994. 1; 60(5): 1538-46
[19]
Hernández D, Sánchez JE, Yamasaki K. A simple procedure for preparing substrate for Pleurotus ostreatus cultivation. Bioresour Technol 2003; 90(2): 145-50.
[20]
Pardo A, Perona MA, Pardo J. Use of grapevine stem in the elaboration of specific substrates for Pleurotus ostreatus (Jacq. ex Fr.) Kummer cultivation. ITEA (Información Técnica Económica Agraria) (España) In: 2005.
[21]
Pardo A, Perona MA, Pardo J. Indoor composting of vine by-products to produce substrates for mushroom cultivation. Span J Agric Res 2007; 5(3): 417-24.
[22]
Carroll JAD, Schisler LC, Carroll JAD, Schisler LC. Delayed release nutrients for mushroom culture. US3942969 1976.
[23]
Pratt GW, Caton DW, Tackaberry DO. Method of preparing mushroom growing supplements from corn gluten meal. US4764199 1988.
[24]
Dahlberg K, LaPolt D. Polysaccharide mushroom compost supplements. US10000094 2003.
[25]
Pardo-Giménez A, Catalán L, Carrasco J, Álvarez-Ortí M, Zied D, Pardo J. Effect of supplementing crop substrate with defatted pistachio meal on Agaricus bisporus and Pleurotus ostreatus production. J Sci Food Agric 2016; 96(11): 3838-45.
[26]
Louis L. Method of making mushroom spawn. US2520318 1950.
[27]
Stoller B. Mushroom spawn and method of making same. US3828470 1974.
[28]
Kurtzman RH. Mushroom growing medium. US4333757 1982.
[29]
Romaine CP, Marlowe A. Intact seed-based delayed-released nutrient supplement for mushroom cultivation. US5427592 1995.
[30]
Romaine CP, Marlowe A. Intact seed-based delayed-released nutrient supplement for mushroom cultivation. US5427592 1995.
[31]
Kerrigan R, Wach M. Hybrids of the wild mushroom strain RWK1913. US10745873 2004.
[32]
Baars JJP. Praktijkonderzoek Plant, Omgeving BV. Mushroom variety named ‘Spoppo’. US11176960 2007.
[33]
Kerrigan RW, Wach MP. Agaricus bisporus mushroom plant named J10165. US12380199 2010.
[34]
Kerrigan RW, Wach MP. Hybrid mushroom strain J9277, its descendants, and related methods. US8663969 2014.
[35]
Stoller BB. Synthetic casings for mushroom beds. US4079543 1978.
[36]
Dahlberg KR, LaPolt DL. Mushroom casing spawn. US5503647 1996.
[37]
Pardo A, Pardo JE, de Juan JA, Zied DC. Modelling the effect of the physical and chemical characteristics of the materials used as casing layers on the production parameters of Agaricus bisporus. Arch Microbiol 2010; 192(12): 1023-30.
[38]
Zied DC, Pardo-Giménez A, de Almeida Minhoni MT, Boas RV, Alvarez-Orti M, Pardo-González JE. Characterization, feasibility and optimization of Agaricus subrufescens growth based on chemical elements on casing layer. Saudi J Biol Sci 2012; 19(3): 343-7.
[39]
Russell TA, Wheeler GC. Mushroom harvesting. US5185989 1993.
[40]
McKeown C, Mckeown C. Robotic harvesting system. US10523725 2005.
[41]
Rapila T, Kantola J, Rapila T. Apparatus for picking mushrooms. US8033087 2011.
[42]
van den Top H. Harvesting device, grow space, grow system and method. US13997507 2013.
[43]
Van de Vegte J, Lawson M, Renfrew J, Mathew K. Graze harvesting of mushrooms. US9730394 2017.
[44]
Van De Vegte J, Renfrew J, Mathew K, Lau R. Mushroom harvester. WO2016029299A1 2017.
[45]
Beelman RB, Duncan EM. Preservation compositions and methods for mushrooms. US5919507 1999.
[46]
Martin ST, Kravitz HS, Romig WR. Preservation compositions and process for mushrooms. US6500476 2002.
[47]
Chikthimmah N, Beelman RB. In: Sapers GM, Gorny JR, Yousef AE, EdsMicrobiology of Fruits and Vegetables. Boca Raton: CRC Press 2006; pp. 135-58.
[48]
Correa MC, Mendoza F. Method for treating and preserving mushrooms. EP2476316A1 2011.
[49]
Losito AV. Automatic mushroom trimming machine. US3734004 1973.
[50]
Schoettler H. Device for cutting mushrooms into slices. US4852256 ( 1989.
[51]
Santucci VJ. Mushroom display tray and package. US5333751 1994.
[52]
Ferreira ICFR, Fernandes A, Heleno SA. In: Zied DC, Pardo-Giménez A, EdsEdible and Medicinal Mushrooms Technology and Applications. Chichester: Wiley-Blackwell 2017; pp. 455-501.
[53]
Kalac P. A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms. J Sci Food Agric 2013; 93(2): 209-18.
[54]
Zhu F, Du B, Bian Z, Xu B. Beta-glucans from edible and medicinal mushrooms: Characteristics, physicochemical and biological activities. J Food Compos Anal 2015; 41: 165-73.
[55]
Dubost NJ, Ou B, Beelman RB. Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity. Food Chem 2007; 105(2): 727-35.
[56]
Chang ST, Miles PG. Mushrooms Cultivation, Nutritional Value, Medicinal Effect, and Environmental Impact. 2nd ed. CRC Press: Boca Raton 2004.
[57]
Zied DC, Pardo Gimenez A, Pardo Gonzalez JE, Souza Dias E, Carvalho MA, Minhoni MTDA. Effect of cultivation practices on the β-Glucan content of Agaricus subrufescens basidiocarps. J Agric Food Chem 2013; 62(1): 41-9.
[58]
Yuemin Y, Hao C. Mushroom tea with milk beverage and its preparation technique. CN1138418A 1996.
[59]
Zhao H. Mushroom extractive flavoring and preparation method. CN101292724 2008.
[60]
Wakchaure GC. Mushrooms- value added products. Mushroom: Cultivation, marketing and consumption. India: Directorate of Mushroom Research 2011. pp. 233-8.
[61]
Wakchaure GC, Shirur M, Manikandan K, Rana L. Development and evaluation of oyster mushroom value added products. Mushroom Res 2010; 19(1): 40-4.
[62]
Kuangqun JY, Dongsheng Z, Xu CC, et al. Edible mushroom, black sesame powder and preparation method thereof. CN101869279B ( 2012.
[63]
Lin G, Pu W. Mushroom dried bean curd preparation method. CN102894104A 2013.
[64]
Xiaoyan Z, Kedong L, Yunyun L, Xianchang W, Jun C. Seafood mushroom nutrient steamed bun and preparation method thereof. CN104171875A 2014.
[65]
Xinlin L. Mushroom and vegetable vermicelli with the functions of expelling toxin, protecting liver and keeping young. CN104256310A 2015.
[66]
Singh J, Sindhu SC, Sindhu A, Yadav A. Development and evaluation of value added biscuits from dehydrated shiitake (Lentinus edodes). Int J Curr Res 2016; 8(3): 27155-9.
[67]
Nair V. edodes). Int J Curr Res 2016; 8(3): 27155-9. [67] Nair, V. Fermented soy nutritional supplements including mushroom components. US20110206721A1 2011.
[68]
Shuang T, Jinyuan T. One kind of a fan of food and its preparation method. CN101049132B 2011.
[69]
Wu T, Zivanovic S, Draughon FA, Sams CE. Chitin and Chitosan value-added products from mushroom waste. J Agric Food Chem 2004; 52(26): 7905-10.
[70]
Chandrasekar V, Gopal TS. Heat penetration characteristics of mushroom curry packed in retort pouch. Int J Postharvest Technol Innov 2008; 1(3): 312-9.


Rights & PermissionsPrintExport Cite as


Article Details

VOLUME: 10
ISSUE: 1
Year: 2019
Page: [3 - 19]
Pages: 17
DOI: 10.2174/2212798410666180604101353
Price: $58

Article Metrics

PDF: 51
HTML: 4