3-9
Food, medicinal and environmental values of mushrooms Pleurotus Ostreatus
Authors: O. M. Alekseenko, T. M. Polishko, A. I. Vinnikov
Number of views: 304
We present the literature review describing food, medicinal and ecological properties of the fungus
Pleurotus ostreatus (oyster mushroom). It is shown that the mushroom is adequate foodstuff for human beings.
It provides with proteins, carbohydrates, fats, vitamins and mineral salts. Protein of the oyster mushrooms’
mycothallus contains 18 amino acids, eight of which were essential (isoleucine, leucine, lysine, methionine,
phenylalanine, tryptophan, threonine, and valine). Therapeutic value of the mushroom is characterised
by a content of water-soluble (thiamine B1, riboflavin B2, niacin, B5, PP, pyridoxine B6, biotin B7,
ascorbic and pantothenic acid) and liposoluble (calciferol, ergosterol, tocopherol) vitamins. The considerable
gains from the farm wastes use for the mushrooms raising with subsequent application of the substrate in
plant cultivation and animal husbandry are stated.