Improving biological efficiency of Pleurotus strain through protoplast fusion between P. ostreatus var. florida and P. djamor var. roseus

• Published in: Food science and biotechnology Vol. 24; no. 5; pp. 1741 - 1748
• Main Authors: Selvakumar, Palaniappan, Rajasekar, Seetharaman, Babu, Anam Giridhar, Periasamy, Karupannan, Raaman, Nanjian, Reddy, Modem Sudhakara
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.10.2015; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; 식품과학; protoplast fusion; nutritive value; mushroom; biological efficiency; internal transcribed spacer
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-015-0226-5

Two hybrid strains were obtained through protoplasmic fusion between Pleurotus ostreatus var. florida and Pleurotus djamor var. roseus . The hybrid strains showed intermediate morphology (colony morphology, cultural characteristics, and fruiting body) to parents. The size and RFLP pattern of two recombinant hybrids were similar, and differed from the parental Pleurotus species. The internal transcribed spacer sequence data revealed that hybrids showed close clad with variety of Pleurotus spp. The hybrid strains showed maximum biological efficiency (138.97%) than the parental strains (110.48-119.19%). In addition, maximum proximate composition, energy values (268.28 kcal), vitamins (thiamine, riboflavin, pyridoxine, folic acid, and calcium pentothenate) and mineral contents (potassium, phosphorus, iron, calcium, and zinc) were recorded in hybrid strain. The hybrid Pleurotus sp. HS would be an important resource of food for mankind, utilize variety of agricultural waste, high amount of nutritional properties and essential food for human health.