{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T04:53:12Z","timestamp":1791003192842,"version":"4.1.0"},"reference-count":34,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T00:00:00Z","timestamp":1787184000000},"content-version":"vor","delay-in-days":19,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Ganoderma species are increasingly recognized as promising sources of bioactive compounds for food and nutraceutical applications. This study evaluated the effects of temperature, light regime, and inoculum size on the mycelial growth of\n                    <jats:italic>Ganoderma resinaceum<\/jats:italic>\n                    and\n                    <jats:italic>Ganoderma enigmaticum<\/jats:italic>\n                    cultivated on malted sorghum, with implications for future pito bio\u2010enrichment. A factorial design was used with temperatures of 25\u00b0C, 30\u00b0C, and 35\u00b0C, light conditions of complete darkness or a 12\u2009h light\/12\u2009h dark cycle, and inoculum sizes of 2%, 4%, 6%, and 8%. Significant treatment effects on mycelial length were observed for both species at all incubation days (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.001). Mycelial growth was fastest at 30\u00b0C in the dark with 6% to 8% inoculum; by day 6, GE308D and GR308D had attained the maximum mycelial length of 8.7\u2009mm. GE308D (53.00%\u2009\u00b1\u20090.10%) and GR308D (49.00%\u2009\u00b1\u20090.10%) had the largest mycelial masses. GR308D showed the strongest antioxidant activity (EC50 6.7\u2009\u00b1\u20090.10\u2009mg\/mL), whereas GE302D showed the weakest (13.6\u2009\u00b1\u20090.11\u2009mg\/mL). Potassium was highest in GR254D (472.00\u2009\u00b1\u200917.00\u2009mg\/kg), phosphorus in GE308D (940.67\u2009\u00b1\u200921.50\u2009mg\/kg), magnesium in GR308D (4004.00\u2009\u00b1\u200992.00\u2009mg\/kg), calcium in GE308D (884.00\u2009\u00b1\u200916.00\u2009mg\/kg), and sulfur in GR308D (213.00\u2009\u00b1\u200915.00\u2009mg\/kg). These findings identify 30\u00b0C, darkness, and 6% to 8% inoculum as favorable conditions for biomass production, enhanced antioxidant activity and mineral enrichment.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72276","type":"journal-article","created":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T04:47:43Z","timestamp":1787287663000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Environmental Drivers of\n                    <i>Ganoderma resinaceum<\/i>\n                    and\n                    <i>Ganoderma enigmaticum<\/i>\n                    Mycelial Growth on Malted Sorghum and Associated Changes in Antioxidant Activity and Mineral Composition: Implications for Pito Bio\u2010Enrichment"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3771-0682","authenticated-orcid":false,"given":"Florence Adwoa","family":"Ayirezang","sequence":"first","affiliation":[{"name":"Science Laboratory Technology Department Accra Technical University  Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"William Otoo","family":"Ellis","sequence":"additional","affiliation":[{"name":"Food Science and Technology Department Kwame Nkrumah University of Science and Technology  Kumasi Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3731-2684","authenticated-orcid":false,"given":"Ibok Nsa","family":"Oduro","sequence":"additional","affiliation":[{"name":"Food Science and Technology Department Kwame Nkrumah University of Science and Technology  Kumasi Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6527-6978","authenticated-orcid":false,"given":"Matilda","family":"Dzomeku","sequence":"additional","affiliation":[{"name":"CSIR\u2010Food Research Institute  Accra Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gideon","family":"Adotey","sequence":"additional","affiliation":[{"name":"Science Laboratory Technology Department Accra Technical University  Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,20]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/jof10010006"},{"key":"e_1_2_13_3_1","doi-asserted-by":"publisher","DOI":"10.24465\/msb.15.1_17"},{"key":"e_1_2_13_4_1","volume-title":"Official Methods of Analysis of AOAC International","author":"AOAC","year":"2005"},{"key":"e_1_2_13_5_1","doi-asserted-by":"publisher","DOI":"10.1155\/jfq\/8361300"},{"key":"e_1_2_13_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1387\u20102656(07)13010\u20106"},{"key":"e_1_2_13_7_1","doi-asserted-by":"publisher","DOI":"10.1201\/9780203492086"},{"key":"e_1_2_13_8_1","doi-asserted-by":"publisher","DOI":"10.1039\/C6MB00017G"},{"key":"e_1_2_13_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-981-13-9867-4_2"},{"key":"e_1_2_13_10_1","doi-asserted-by":"publisher","DOI":"10.5943\/ajom\/7\/1\/2"},{"key":"e_1_2_13_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-030-67561-5_9"},{"key":"e_1_2_13_12_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajhp\/61.15.1569"},{"key":"e_1_2_13_13_1","doi-asserted-by":"publisher","DOI":"10.17159\/sajs.2022\/9357"},{"key":"e_1_2_13_14_1","unstructured":"Hickman A. 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