Pleurotus ostreatus , the oyster mushroom, is a common species of edible mushrooms widely cultivated and consumed around the world. It is native to regions in North America, South America, Asia and Europe.

There are two color varieties: white/light and dark/grey. The mushrooms have a fleshy consistency with ashell-like shape, fanning out into several layers of interwoven fleshy tissue. The mushrooms grow very quickly and specimens weighing over a pound are often found.

Because the oyster mushroom is highly adaptable to many production styles and substrates, it has been selected and cultivated by many cultures in both traditional and modern applications. When oyster mushrooms grow on straw or wood logs they fruit prolifically; in fact, this mushroom can be harvested in as little as five weeks from the time the sawdust block was inoculated! Oysters require a high degree of care when growing indoors on sterilized sawdust/chips or grain substrate because contamination is difficult to remove once it takes hold within the log or bag. However,this mushroom is well suited for outdoor applications, producing large crops over long periods of time on a variety of hardwoods.

The characteristic fan-shaped mushroom can reach several pounds in weight and has been grown on substrates ranging from straw to coffee grounds. Oyster mushrooms are saprotrophs, growing on dead or dying trees. The oyster mushroom forms bilateral relationships with the roots of many species of living trees. This means that both organisms involved benefit from one another’s existence; this particular relationship helps sustain the health of forest ecosystems worldwide! The mother tree supplies nutrients to her offspring through fungal networks that extend into the surrounding soil, increasing nutrient uptake for faster growth rates at lower costs, ultimately leading to higher yields per acre!The states of Hawai’i and Florida are major commercial growers for this species. In fact, a single acre under cultivation in the state of Florida can produce an average crop weighing more than 30 thousand pounds annually! The mushrooms grow very well on sterilized compost, straw or woodchips inside large bags or plastic-lined bins. Oyster mushroom blocks spawn can be inoculated into pasteurized straw or sawdust to create outdoor beds which fruit prolifically over long periods of time. In hardwood forests throughout North America, Europe and Asia, the oyster mushroom is also cultivated by planting inoculated blocks of hardwood sawdust in shaded areas beneath living trees. This method has been used for centuries with great success all across the world!Pleurotus ostreatus is an edible mushroom with a unique flavor. It has many other names including oyster shell, abalone shell, tree oyster, cloud ear mushroom and flower mushroom.

Oyster mushrooms are commonly used in soups or can be dipped in batter and fried. They are excellent for making vegan “oyster” stews! Oyster mushrooms have very few calories compared to other vegetables while being rich in potassium, calcium, iron and B vitamins. This species also contains several antioxidants which initiate the immune system to fight infection! Overnight cultures of this species have been shown to have anticancer properties attributed specifically to the polysaccharide components present in P ostreatus .

Oyster mushrooms are an excellent addition to any garden. Not only do they look lovely on the table, eating them has many health benefits as well.

Oyster mushroom (” Pleurotus ostreatus “) is a saprophytic edible mushroom native to deciduous trees and their woody debris or forest litter. It grows widely across the world in both hemispheres . Oyster mushrooms are cultivated commercially and can be found in grocery stores worldwide. They have been used for centuries in traditional Asian cuisine, including China, Japan, Thailand , Vietnam , Malaysia etc. For non-cultivated oysters, check out our article about wild Pleurotus species .

The oyster mushroom is characterized byits unique shape. The umbrella-shaped cap can be up to 20 cm (8 inches) broad, arising from a stalk up to 20 cm long and 3–4 mm thick. It is grayish brown in color, with white gills running down the length of the underside of the mushroom. On the other hand, Pleurotus pulmonarius , or summer oyster mushroom , has orange or yellowish tones on the top side of the mushroom cap.

Oyster mushrooms are often used as an ingredient in cooked dishes, but they can also be eaten raw . They have a distinctive taste that is likened to seafood due their savory flavor which benefits greatly from cooking. Their texture is firm and meaty making it ideal forstir-fries. Oyster mushrooms are also popularly used in soups and salads .

Another notable nutritional benefit of oyster mushroom is its high protein content (9 grams per 100 grams–almost as much as cottage cheese!). It also contains a variety of vitamins, such as biotin , folic acid , riboflavin , niacin and thiamine. At the same time, oyster mushrooms contain dietary fiber, iron , potassium and zinc . They are low in calories (only 29 calories per 100 g) while cholesterol is free, making them particularly beneficial for those who need to watch their calorie intake or heart health .

However, this saprophytic mushroom should be avoided by people on blood-thinning medications such as warfarin and phenprocoumon , due to the Vitamin K content.

Oyster mushrooms contain a variety of bioactive substances which contribute to their health benefits . For example, they are rich in antioxidants, such as ergothioneine and glutathione , polyphenols (such as oleuropein )and nucleosides like adenine and uracil . It also contains lovastatin , a potent cholesterol-lowering drug that is isolated from the species ” Monascus purpureus “. In addition, some studies have suggested that oyster mushrooms have antitumor properties while others have shown anti-mutagenic effects.

Also remember some people may be allergicto mushrooms, so always consult your doctor before you add them to your diet.

Oyster mushroom tea can be a useful home remedy for upper respiratory tract infections such as colds and the flu because of its antiviral activity . In addition, supplementation with oyster mushroom extract has been shown to have beneficial effects on blood pressure in hypertensive individuals , while other studies have demonstrated that it protects against dental cavities .

Researchers are continuing to investigate this special species’ therapeutic potential. For example, one study recently revealed that oyster mushrooms might suppress tumor growth by inhibiting angiogenesis (the formation of new blood vessels). The possibility remains open that they may prove effective in the treatment of human cancers in clinical trials . Disease Applications: Cancer, Atherosclerosis, Menopause Symptoms, Boosts the Immune System and Influenza.

Oyster mushrooms are an excellent source of Vitamin D, which can be difficult to get from other dietary sources.

According to a study conducted by the Department of Biochemistry and Nutrition in Japan, Oyster Mushrooms contain over 100% of the recommended daily allowance (RDA) for Vitamin D per 100g serving size. The same data set states that a 3oz serving would provide roughly 30% RDA for vitamin D. However, since mushrooms often absorb and store chemicals within their tissues it’s important to thoroughly wash them before cooking. Also note that your body cannot produce its own Vitamin-D from this nutrient pre-hormone if you have been out in strong sunlight everyday for at least 15 minutes! It is also important to rememberthat mushrooms, like other plant-based foods also provide fiber and carbohydrates.

Oyster Mushrooms contain large amounts of ergosterol, which can be converted into Vitamin D2 when exposed to UV light. So if you store them in the fridge wrapped in clear plastic this process may take place while they are being stored [3].

Vitamin D is an extremely important nutrient for everyone living in North America, Asia or Europe since it assists with calcium absorption! I recommend consuming Oyster Mushrooms at least once a week to significantly reduce your chances of developing diabetes, bone disease or cancer. Additionally this mushroom is quite high in potassium content so I would try grilling some slices on the barbecue!

Oyster Mushrooms contain large amounts of ergosterol, which can be converted into Vitamin D2 when exposed to UV light. So if you store them in the fridge wrapped in clear plastic this process may take place while they are being stored [3].

Vitamin D is an extremely important nutrient for everyone living in North America, Asia or Europe since it assists with calcium absorption! I recommend consuming Oyster Mushrooms at least once a week to significantly reduce your chances of developing diabetes, bone disease or cancer. Additionally this mushroom is quite high in potassium content so I would try grilling some slices on the barbecue! Please let me know what you think about this article in the comment section below!The nutritional and health benefits of oyster mushrooms include:

– Rich in Vitamin D, B Vitamins, amino acids and some antioxidants

– Helps prevent cancer and cardiovascular disease

– May reduce blood pressure levels

– May help bone density and strength as we age

– A good source of fibre

The Oyster Mushroom is low in sodium but very high in potassium. This makes them helpful for helping maintain a healthy balance between sodium and potassium within the body. Potassium is an electrolyte responsible for helping transmit electrical signals through the heart and nervous system among other things. Because potassium has such a great influence on our organs it’s important to keep this nutrient balanced with the more commonly known electrolyte: Sodium – which canbe found in table salt.

“These delicious mushrooms may positively influence the balance between potassium and sodium within the body helping to keep electrolytes in a stable proportion.”

Oyster Mushrooms are rich sources of Vitamin D, which is an essential nutrient for human health that can be challenging to obtain from other dietary sources. According to a study conducted by the Department of Biochemistry and Nutrition at Japan’s Hokkaido University Oyster Mushrooms contain over 100% of the RDA for Vitamin D per 100g serving size [1]. A 3oz (85g) portion would provide roughly 30% of your daily requirements for this extremely important nutrient. Since mushrooms often absorb chemicals within their tissues itis important to know that most wild Oyster Mushrooms are not safe for consumption. Please find a trusted source!

Since mushrooms have relatively high amounts of both potassium and Vitamin D it’s probably a good idea to grill up some Oyster Mushroom slices on the barbecue instead of eating table salt! Table salt is extremely bad for your cardiovascular system while the minerals in Oyster Mushrooms are very good for you. I hope you enjoyed reading this article as much as I enjoyed writing it. As always please leave any questions below in the comment section and I will get back to you within 1 day (often less).

Pleurotus ostreatus is an oyster mushroom with many health benefits. It’s also known as the tree oyster or abalone mushroom because of its resemblance to both. This white gilled fungus grows on wood, and is prized by farmers for its ability to convert cellulose into proteins efficiently.

Much research within recent years has been found about the Pleurotus ostreatus properties . Not only does it benefit your body when eaten; it is sometimes used in industry for bioremediation purposes! The Pleurotus ostreatus enzymes help release positive chemicals in plants like trees that are cut down, which helps them decompose faster when they would normally rot away slowly. Also, some studies havebeen done on the components present in Pleurotus ostreatus, and have been found to inhibit cancerous cell growth.

It is recommended that you consume this mushroom regularly for optimal health due to its various benefits. Some would suggest adding it to stir-fry dishes while others would say add it to your soups! Either way, you should definitely try this unique mushroom at least once in your life because of all the positive effects that will surely arise from doing so.

Mycelial Characteristics: Mycelium at 20°C white. Hormonal induction of fruit body formation has been obtained with an 8-hour cycles, 12 hours light/12 dark photoperiod using 1 mg/l naphthalene acetic acid (NAA), 0.1 mg/l IBA and 0.5 g/l sucrose applied on oat grain substrate under constant fluorescent illumination of about 10 mEinsteins/m2s1 . Formation of primordia occurred within 6 days after the induction. The optimal temperature for fruiting was found to be 15 – 20 °C, while 18 °C appeared to be optimal for mycelial growth and N fixation in submerged culture. Temperatureconditions of 5 – 32 °C have been tested in submerged culture. Maximum yield was recorded at 25 – 28°C.

Substrate range: The fungus has been grown on a wide variety of agricultural wastes, wood wastes and non-wood plant materials . It prefers acid soils with pH around 4.5 but can grow well at pH 6.0 in composted manure or soil in the presence of straw bedding or vermiculite in mushroom house beds inoculated directly with pure cultures or through their plugs at various depths ranging from 10 to 20 cm. It is the only edible saprotrophic Basidiomycete capable of producing well-flavored mushrooms on oat straw (Figure 9) by virtue of its ability to mineralize straw.

Substrate: Oat grain (73%), wheat bran (20%) and gypsum (7%) .

Method of cultivation: Grain spawn is prepared by mixing commercial oat grain or wheat bran with well-pulverized, sieved and sterilized sawdust spawn . The mixture is moistened to a moisture content of 82% and filled into polypropylene bags (1 liter) which are then sterilized at 118°C for 1 hour in an autoclave; the bags are removed from the autoclave, cooled and inoculated with 3 g pure culture mycelium or 10 g colonized agar wedge. After incubation at room temperature for 12 – 15 days, themycelium in the bag is 100% colonized. The spawn is then ready for use in beds or laminar flow chambers under controlled conditions of temperature, humidity and lighting.

Fruiting Substrates: Sawdust blocks are prepared by mixing sterilized mil sawdust with 4 – 6% (w/v) calcium carbonate . A solution consisting of 1 liter water, 3 g CaCO3, 15 g agar-agar and 20 ml commercial liquid induction hormone (NAA at 0.1 mg/l or IBA at 0.5 mg/l) is poured into polypropylene trays to make a depth of about 10 mm. The trays are sealed around the edges with non-absorbent tape to prevent the agar solution from leaking out during sterilization. The trays are autoclaved for 1 hour at 1.05 kg/cm2 and left to cool overnight in a clean room before inoculation with 3 g pure culture mycelium or 10 g colonized sawdust-agar block wedge . After incubation at room temperature for 12 – 15 days, the mycelium is 100% colonized. The blocks are ready for use as mushroom substrates either directly or by first being soaked in water until thoroughly hydrated prior to transplanting into beds or laminar flow chambers under controlled conditions of temperature, humidity and lighting.

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