RT Journal Article ID 6cf0e5917ae0e899 A1 Krupodorova, Tetiana A. A1 Barshteyn, Viktor Yu. A1 Bisko, Nina A. A1 Ivanova, Tetiana S. T1 Some Macronutrient Content in Mycelia and Culture Broth of Medicinal Mushrooms Cultivated on Amaranth Flour JF International Journal of Medicinal Mushrooms JO IJM YR 2012 FD 2012-05-09 VO 14 IS 3 SP 285 OP 293 K1 medicinal mushrooms K1 proteins K1 amino acids K1 lipids K1 fatty acids K1 culture mycelium K1 culture broth K1 amaranth flour K1 Cordyceps sinensis K1 Pleurotus ostreatus K1 Schizophyllum commune AB The content of proteins, lipids, and amino and fatty acids was investigated in mycelium and culture broth of medicinal mushrooms Cordyceps sinensis, Pleurotus ostreatus, and Schizophyllum commune. Seven essential amino acids were present in the proteins of all mushroom samples, with aspartic (6.34%-14.29%) and glutamic (15.12%-17.51%) acids predominating in culture mycelium and glutamic acid (16.3%-19.1%) in culture broth. Lipids in the mycelium of species C. sinensis, P. ostreatus, and Sch. Commune consisted of 10 fatty acids and 12 fatty acids in culture broth in our experiments. Major acids in culture mycelium and culture broth of fungi were linoleic (42.43%-67.41%), oleic (10.47%-32.54%), and palmitic (16.43%-20.33%). The proteins and lipids in culture broth of studied species contained a higher level of total non-essential amino acids and unsaturated fatty acids as compared to those in culture mycelium. PB Begell House LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,129584461de3f84f,6cf0e5917ae0e899.html