Edible Mushroom of Pleurotus spp.:A Case Study of Oyster Mushroom (Pleurotus ostreatus L.)

Document Type : Comments


1 25 Damjanich ut, floor 3, flat 16

2 Soil and Water Dept., Kafrelsheikh Uni.

3 DE MÉK, Institute of Animal Science, Biotechnology and Nature Conservation, Department of Animal Husbandry, Nanofood Laboratory, Debrecen University, 4032 Debrecen, Hungary


The humanity tries to find alternative sources for their nutrition everyday beside the traditional sources, which include meat, fruits and vegetables. The edible mushrooms were and still very important non-traditional source for human diet several years ago. Among mushroom species, the genus of Pleurotus is commercially essential mushrooms, which produces alone about 25% of that total cultivated throughout the world. Pleurotus mushrooms are considered rich in several nutritional compounds like dietary fiber, proteins, carbohydrates, essential amino acids, water-soluble vitamins, and minerals as well as many functional bioactive molecules including polyphenols, polysaccharides, lipids, and terpenoids. The current review focuses on the genus of Pleurotus and different mushroom species. The oyster mushroom (Pleurotus ostreatus) as an empale of this genus was discussed including the nutritional value and therapeutic applications. This mushroom has a great attraction from consumers due to its desirable flavor and aroma. This mushroom has also several applications because of its antifungal, anti-inflammatory, antibacterial, antiviral, antidiabetic, hepatoprotective, hypolipidemic, hypotensive and cytotoxic attributes. Like any scientific theme, more and further open questions concerning the mushroom of Pleurotus ostreatus and its handling.


Main Subjects

Volume 6, Issue 2022
Pages 51-59
  • Receive Date: 21 January 2022
  • Revise Date: 29 January 2022
  • Accept Date: 02 February 2022
  • First Publish Date: 02 February 2022