Table 2.
Influence of substrate and different concentrations of oyster shell powder on nutritional contents in fruit bodies of Pleurotus florida PF05.
|
Substrate combinations |
Nutritive constituents in fruit bodies | ||
|---|---|---|---|
| Carbohydrate (g/g) |
Lipid (g/g) |
Protein (µg/g) |
|
| WS (100)c | 0.0411 ± 0.05c | 0.0218 ± 0.02c | 23.6 ± 0.3c |
| WS + OSP (99 + 1) | 0.0455 ± 0.03 | 0.0273 ± 0.01∗ | 24.2 ± 0.5 |
| WS + OSP (98 + 2) | 0.0478 ± 0.06∗ | 0.0279 ± 0.05∗ | 24.7 ± 0.4∗ |
| WS + OSP (97 + 3) | 0.0529 ± 0.04∗ | 0.0311 ± 0.03∗ | 27.5 ± 0.3∗ |
| WS + OSP (95 + 5) | 0.0587 ± 0.07∗ | 0.0368 ± 0.06∗ | 31.3 ± 0.5∗ |
| WS + OSP (92 + 8) | 0.0639 ± 0.06∗ | 0.0373 ± 0.04∗ | 31.2 ± 0.7∗ |
±: standard deviation (n = 3).
∗Data are significantly different (P = 0.05) from their respective unsupplemented set in the same column.
cControls.