title: Effect of asafoetida extract on growth and quality of Pleurotus ferulic.
abstract: Different concentrations of asafoetida extract were added to the medium of Pleurotus ferulic and the effects of the extract on growth of P. ferulic mycelium and fruiting bodies was observed. As the amount of asafoetida extract additive was increased, the growth of Pleurotus mycelium was faster, the time formation of buds was shorter and that yield of fruiting bodies was stimulated. However, overdosing of asafoetida extract hampered the growth of Pleurotus ferulic. The amino acid composition and volatile components in three kinds of pleurotus' were contrasted, including wild pleurotus (WP), cultivated pleurotus with asafoetida extract (CPAE) and cultivated pleurotus without asafoetida extract (CP). CPAE with 2.3 g/100 g asafoetida extract addition had the highest content of total amino acids, as well as essential amino acids. WP had a higher content of total amino acids and essential amino acids than CP. In addition, CPAE with 2.3 g/100 g had the highest score of protein content of pleurotus fruiting bodies, while WP had a higher score than CP. In the score of essential amino acid components of pleurotus fruiting bodies, CP had the highest score, while CPAE was higher than WP. Asafoetida extract influenced the volatile components of Pleurotus ferulic greatly, making the volatile components of cultivated pleurotus more similar to those of wild pleurotus (WP).
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, China.|College of Food Science Xinjiang Agricultural University, Ulumuqi, Xinjiang 830052, China.
authors.forename: Zuoshan
authors.initials: Z
authors.lastname: Feng
authors.affiliation: College of Food Science Xinjiang Agricultural University, Ulumuqi, Xinjiang 830052, China.
authors.forename: Yujia
authors.initials: Y
authors.lastname: Bai
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, China.
authors.forename: Fanglin
authors.initials: F
authors.lastname: Lu
authors.affiliation: College of Food Science Xinjiang Agricultural University, Ulumuqi, Xinjiang 830052, China.
authors.forename: Wenshu
authors.initials: W
authors.lastname: Huang
authors.affiliation: Gansu Agricultual Institute of Sciences, Lanzhou, Gansu 730010, China.
authors.forename: Xinmin
authors.initials: X
authors.lastname: Li
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, China.
authors.forename: Xiaosong
authors.initials: X
authors.lastname: Hu
mesh_terms: D005309:Ferula / Q000737:chemistry*; D005656:Fungal Proteins / Q000032:analysis; D010936:Plant Extracts / Q000494:pharmacology*; D020076:Pleurotus / Q000737:chemistry / Q000187:drug effects* / Q000254:growth & development
chemical_list: D005656:Fungal Proteins; D010936:Plant Extracts