School of Biological Sciences

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Open Access
Microbial and nutritional qualities of mushroom
(Society of Applied Science, 2011) Okechukwu, R. I; Okereke, J. N.; Onyedineke, N. E.; Obi, R. K.
The microbial and nutrient quality of two species, oyster mushroom (Pleurotus ostreatlis.) and wood ear mushroom (Auricularia polytrida) were investigated. The bacteria isolates belong to three genera, Mucor spp. Wood ear mushroom had more microbial load than oyster mushroom. The proximate and mineral composition of the two varieties of' mushroom were also analyzed and there were no significant differences (P>O. 05). Calcium, magnesium, iron and zinc were appreciably high in the two varieties while magnesium and copper were low. Carbohydrate, crude fibre and protein were also high. This makes them healthy valuable nutritional supplement for animals and humans. The findings also showed that the mushroom may be contaminated in farms and markets. Adequate sanitary measures and health education must be emphasized among other recommendations to safeguard the public health. The cultivation and consumption of mushroom by individuals/farmers will help in solving food security