In: Sydowia 67, (2015): 167-174 DOI 10.12905/0380.sydowia67-2015-0167

Characterization, cultivation, nutritional and antioxidant properties of the culinary edible mushroom Lentinus connatus
Ved Parkash Sharma, Ramesh Chandra Upadhyay, Shwet Kamal, Satish Kumar, Kailash Bihari Mohapatra & Manju Sharma

A Lentinus specimen collected from one of the eastern states of India was identified as L. connatus belonging to section Tuber-regium due to the large centrally stipitate basidioma with non-inflated generative hyphae, entire lamellae edge and cylindrical spores. A phylogenetic analysis was done using NCBI phylogenetic tools using fast minimum evolution method. The tree
produced showed that the specimen is closely associated with L. tuber-regium. However, the specimen was taxonomically identified as L. connatus (Berk.) and prior there were no sequences submitted to NCBI database for this species which has now the NCBI submission ID 1802862. Lentinus connatus was successfully cultivated on mixed saw dust collected from broad leave trees. Nutritional analysis revealed that L. connatus contained 30.14 % protein, 59.85 % carbohydrate and 0.86 % fat. Vitamin A, C, and D2 were present in appreciable quantities. This mushroom showed 57.9, 62.0 and 1.3 % ferric ion scavenging, reducing activity, and DPPH radical scavenging activity.

Keywords: phylogenetic analysis, nutritional analysis, nutraceutical properties.

Sharma V.P., Upadhyay R.C., Shwet K., Kumar,S., Mohapatra K.B. & Sharma M. (2015) Characterization, cultivation, nutritional and medicinal properties of the culinary edible mushroom Lentinus connatus. Sydowia 67: 167-174.