G. M. Ikon, E. A. Udobre, U. E. Etang, U. M. Ekanemesang, R. U. Ebana & U. O. Edet·Asian Food Science Journal·2018
Aim: This study determined the phytochemical, elemental and proximate nutritional compositions of P. ostreatus as well as the antibacterial potentials of the macro fungus collected during the tropical rainy season on selected bacteria. Methodology: The disease-free oyster mushroo...
Open access
Research Article10.9734/AFSJ/2019/45956
Aims: Laccases are diphenol oxidases that have numerous applications in biotechnological processes. In this work, the production of fungal laccase using organic and inorganic feed substrates in submerged static fermentation was investigated. Study Design: One-factor-at-a-time str...
Open access
Research Article10.9734/BMRJ/2016/27257
Aims: To purify, characterize, and apply the laccase produced by submerged fermentation using an edible mushroom Pleurotus ostreatus ARC280. Study Design: Laccase purification and characterization were designed using the most recent approaches and statistical studies of triplica...
Open access
Research Article10.9734/BMRJ/2014/11218
Aims: Use of Pleurotus ostreatus as a veritable tool in the bioremediation of empty fruit bunches, pulp and paper wastes from respective industries. Place and Duration of Study: Samples of pure culture Pleurotus ostreatus was obtained from National Roots Crops Research Institu...
Open access
Research Article10.9734/BMRJ/2014/7943
L. Velázquez, M. Téllez-Téllez, R. Díaz, M. D. Bibbins-Martínez, O. Loera, C. Sánchez, S. Tlecuitl-Beristain & G. Díaz-Godínez·Annual Research & Review in Biology·2014
Aims: Effect of culture medium pH (3.5, 4.5, 6.5, 7.5 and 8.5) on the activity and number of laccase isoenzymes of Pleurotus ostreatus grown in solid-state fermentation using polyurethane foam as a support was evaluated. Methodology: Pleurotus ostreatus was grown in solid-state f...
Open access
Research Article10.9734/ARRB/2014/10016