Akademik Veri Yönetim Sistemi
Türk Tarım - Gıda Bilim ve Teknoloji dergisi, cilt.7, sa.12, ss.2054-2061, 2019 (Hakemli Dergi)
Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotusostreatus (Jacq. ex Fr.) P. Kumm.) is collected from nature and cultivated in large scale. Thistherapeutic mushroom is consumed as a functional food or food additive in soups, cereal and dairyproducts, and commercially used in nutraceuticals and dietary supplements. The mycochemicalsincluding polysaccharides (crude fiber and β-glucans), essential amino acids, ergothioneine,peptides, (glyco)proteins, lectins, phenolic compounds, polyketides (lovastatin), (tri)terpenoids, andenzymes are naturally found in the fruiting bodies and mycelial biomass of P. ostreatus. The majorbioactive compounds concentration of this mushroom may be increased by modification of thesubstrate composition and cultivation or postharvest conditions. The goal of this review is to evaluatethe results of the studies about the biochemical composition and medicinal properties of edible wildand cultivated P. ostreatus. Furthermore, the advanced novel cultivation techniques,biotechnological processes, and postharvest treatments were given in order to increase its nutritionaland nutraceutical values.