Journal articles: 'Edible fungi'

1

Gerrits, J. P. G. "Cultivating edible fungi." Scientia Horticulturae 35, no. 3-4 (June 1988): 301–3. http://dx.doi.org/10.1016/0304-4238(88)90124-0.

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Stuart, JS. "Growing edible fungi." Mycologist 6, no. 2 (May 1992): 81. http://dx.doi.org/10.1016/s0269-915x(09)80458-8.

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Zhong, Yuanyuan, Shuting Dong, Yuan Cui, Xiaobo Dong, Huaide Xu, and Mei Li. "Recent Advances in Postharvest Irradiation Preservation Technology of Edible Fungi: A Review." Foods 12, no. 1 (December 25, 2022): 103. http://dx.doi.org/10.3390/foods12010103.

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Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people’s consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are susceptible to mechanical damage, microbial infection, and discoloration, which could affect the quality and shelf life of fresh edible fungi. Many techniques have been developed to extend the postharvest storage time of fresh edible fungi and irradiation technology has been proven to be one of the potential technologies. This review summarizes the internal and external factors affecting the postharvest quality deterioration of edible fungi, introduces the types of irradiation preservation technology and describes comprehensive advances in the effects of irradiation on shelf life, microbiology, organoleptic qualities, nutritional qualities (proteins, fats, sugars and vitamins) and enzymatic activities of edible fungi from different regions and of different species worldwide. This review uncovers that the postharvest quality decay of edible fungi is a complex process. The irradiation preservation of edible fungi is affected not only by the edible fungus itself and the storage environment but also by the radiation type, radiation dose and radiation source conditions. Future studies need to consider the combined application of irradiation and other novel technologies to further improve the preservation effect of edible fungi, in particular in the area of irradiation’s influence on the flavor of edible fungus.

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Legg, Alan. "Edible fungi — interim report." Mycologist 2, no. 3 (July 1988): 103. http://dx.doi.org/10.1016/s0269-915x(88)80069-7.

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Zou, Gen, Jing Zhu, and Mingwen Zhao. "Biotechnology of Edible Fungi." Journal of Fungi 9, no. 10 (October 19, 2023): 1025. http://dx.doi.org/10.3390/jof9101025.

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Li, Wenyun, Gen Zou, Dapeng Bao, and Yingying Wu. "Current Advances in the Functional Genes of Edible and Medicinal Fungi: Research Techniques, Functional Analysis, and Prospects." Journal of Fungi 10, no. 5 (April 25, 2024): 311. http://dx.doi.org/10.3390/jof10050311.

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Functional genes encode various biological functions required for the life activities of organisms. By analyzing the functional genes of edible and medicinal fungi, varieties of edible and medicinal fungi can be improved to enhance their agronomic traits, growth rates, and ability to withstand adversity, thereby increasing yield and quality and promoting industrial development. With the rapid development of functional gene research technology and the publication of many whole-genome sequences of edible and medicinal fungi, genes related to important biological traits have been mined, located, and functionally analyzed. This paper summarizes the advantages and disadvantages of different functional gene research techniques and application examples for edible and medicinal fungi; systematically reviews the research progress of functional genes of edible and medicinal fungi in biological processes such as mating type, mycelium and fruit growth and development, substrate utilization and nutrient transport, environmental response, and the synthesis and regulation of important active substances; and proposes future research directions for functional gene research for edible and medicinal fungi. The overall aim of this study was to provide a valuable reference for further promoting the molecular breeding of edible and medicinal fungi with high yield and quality and to promote the wide application of edible and medicinal fungi products in food, medicine, and industry.

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Deng, Xiao-Juan, Min-Qi Li, Cai-Fang Chen, Bo Kang, Fa Yang, Hu Ma, Shaharbano Akbar Mangrio, Zhi-Jing Ni, and Zhao-Jun Wei. "Resources and Functional Components of Wild Edible and Medicinal Mushrooms in Ningxia Province." Current Topics in Nutraceutical Research 21, no. 5 (October 1, 2023): 553–61. http://dx.doi.org/10.37290/ctnr2641-452x.21:553-561.

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The species composition and resource status of wild edible and medicinal fungi in Ningxia Province were meticulously analyzed and systematically organized using available published data on higher fungi. This comprehensive investigation delved into the effectiveness of the dominant edible and medicinal mushrooms. The findings unequivocally demonstrated the abundant presence of wild edible and medicinal mushroom resources in Ningxia Province, encompassing a total of 204 species, spanning edible fungi, medicinal fungi, and edible and medicinal mushrooms. These belong to 10 genera, 8 families, and 3 orders, originating from 2 phyla. Among the 204 species, a substantial 176 are categorized as edible mushrooms, constituting an impressive 86.27% of the total species, while 28 species are recognized as medicinal fungi, contributing 13.73% of the overall species. Additionally, 36 species encompass the unique category of edible and medicinal fungi, accounting for 17.65% of the total species. Notably, 90 species are identified within Agaricus, Cortinarius, Tricholoma, Lactarius, Clitocybe, Coprinus, Gestrum, Suillus, Russula, Ramaria, Melanoluca, and Agrocybe, collectively representing 43.9% of the total species. The species within these dominant genera play a pivotal role in the realm of edible and medicinal mushrooms in Ningxia Province. Furthermore, an in-depth analysis of the functional components of these dominant genera unveiled the considerable potential for the utilization of wild edible and medicinal fungi distributed in Ningxia Province. These findings not only offer fundamental insights but also establish a robust foundation for the establishment of a comprehensive resource database of edible and medicinal fungi in Ningxia Province. Moreover, they serve as a crucial resource for researchers in their exploration of locally distinctive edible and medicinal mushrooms.

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Cao, Yuping, Li Wu, Qing Xia, Kexin Yi, and Yibin Li. "Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review." Foods 13, no. 10 (May 16, 2024): 1554. http://dx.doi.org/10.3390/foods13101554.

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Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of edible fungi. These technologies include cold plasma treatment, electrostatic field treatment, active packaging, edible coatings, antimicrobial photodynamic therapy, and genetic editing, among others. This paper reviews the new methods for post-harvest preservation of mainstream edible fungi. By comprehensively evaluating the relative advantages and limitations of these new technologies, their potential and challenges in practical applications are inferred. The paper also proposes directions and suggestions for the future development of edible fungi preservation, aiming to provide reference and guidance for improving the quality of edible fungi products and extending their shelf-life.

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9

Yusran, Y., E. Erniwati, H. Maksum, A. Khumaidi, and RHB Setiarto. "Effect of cooking on the proximate composition and minerals content of wild edible macro fungi from Lore Lindu National Park, Central Sulawesi, Indonesia." African Journal of Food, Agriculture, Nutrition and Development 22, no. 5 (July 19, 2022): 20523–41. http://dx.doi.org/10.18697/ajfand.110.21660.

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Lore Lindu National Park was the most important flora and fauna protected area in Central Sulawesi, Indonesia. This area has high biodiversity, one of which is edible macro fungi. Macro fungi have attracted worldwide attention and reputation because of their diverse functions including beauty and aesthetics, medicinal effects (anticancer, antidiabetic, immunoenhancing and antioxidant), cosmetic ingredients, high nutritional value as food, economic value and ecosystem services. Macro fungi were rich in essential minerals, micro elements, vitamins, protein, carbohydrates and fiber. Indigenous peoples around this area have long been using edible macro fungi that grow wild in the forest both as a source of food and medicine. This study aimed to analyze the effect of cooking on the proximate composition and mineral content of several edible macro fungi originating from the Lore Lindu National Park area (Auricularia sp, Auricularia auricula-judae, Termitomyces sp, Lentinus sp, Pleurotus ostreatus, Schizophyllum commune, Agaricus sp, Boletus sp). Determination of the nutritional composition of edible macro fungi was carried out by mineral analysis using the AAS (Atomic absorption spectrophotometry) method and proximate analysis. Differences in proximate and mineral composition between cooked and uncooked edible macro fungi samples were analyzed by T-test. The results showed that all tested samples contained substantial amounts of nutrients and essential proteins. Cooked and uncooked edible macro fungi contain significant macro and micro minerals (Ca, Mg, P, K, S, Cu, Mn, Fe and Zn). The amount of protein and dietary fiber in edible macro fungi was also significantly affected by the cooking process. The fiber content in edible macro fungi increases when cooked, while the composition of carbohydrates, protein, fat, ash content and some mineral elements decreases due to cooking. This research shows that cooked and uncooked edible macro fungi have potential nutritional principles. The evaluation of the nutritional components (protein, fiber, carbohydrates, minerals, amino acids, unsaturated fatty acids and IVPD (in-vitro protein digestibility) and the calorific value of edible macro fungi indicated a low-fat and low-calorie diet, which was lower than legumes and meat. Key words: Macro fungi, nutrition, proximat, minerals, Lore Lindu National Park

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10

Hanas, Orest P. "Spices, herbs and edible fungi." Trends in Food Science & Technology 5, no. 10 (October 1994): 336–37. http://dx.doi.org/10.1016/0924-2244(94)90189-9.

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11

Spiess, W. E. L. "Spices, herbs and edible fungi." LWT - Food Science and Technology 28, no. 4 (January 1995): 454. http://dx.doi.org/10.1016/0023-6438(95)90042-x.

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12

Legg, Alan. "The top twenty edible fungi?" Mycologist 1, no. 3 (July 1987): 109–25. http://dx.doi.org/10.1016/s0269-915x(87)80078-2.

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13

Sadler, Michele. "Nutritional properties of edible fungi." Nutrition Bulletin 28, no. 3 (September 2003): 305–8. http://dx.doi.org/10.1046/j.1467-3010.2003.00354.x.

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14

Hua, Rong, Zhen Chen, and Wen Fu. "An Overview of Wild Edible Fungi Resource Conservation and Its Utilization in Yunnan." Journal of Agricultural Science 9, no. 5 (April 12, 2017): 158. http://dx.doi.org/10.5539/jas.v9n5p158.

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As one of the province with the most abundant bio-diversity in China, Yunnan is also one of the most-concerned region in the world which is famous for its bio-diversity. The wild edible fungi resources in Yunnan are extremely rich and diverse, which account for nearly 40.7% of the world’s known resources and 90% of China’s known resource respectively. Serving as one important type of forest understory resource and product, the wild edible fungi has a large market due to its unique flavor, texture or special health care function. Therefore, sustainable utilization of the wild edible fungi resource is of paramount importance to develop the rural livelihood and furthermore conserve forest and animal resources in Yunnan. Integrating a large number of previous researches, this paper has summarized the current situations of edible fungi resources as well as the existing problems on production, food, medicine utilization, processing, trade and resource conservation inYunnan. Data showed that the wild edible fungi resources are playing extremely important roles on the peasant household incomes in the vast mountainous areas in Yunnan. For example, the fungi collection incomes can account for 50% to 80% of the household income in Xishuangbanna. However, the wild edible fungi resources are facing the problems of the reductions in resource types and quantities, unclear ownership, improper collection and conservation measures, unscientific management as well as other outstanding issues. The author point out that it is quite essential to clear the ownership, implement the community-based conservation strategies as well as to strengthen the researches on the scientific collection, conservation and breeding technologies in order to solve the problems in the effective conservation and sustainable utilization of the wild edible fungi resources in the future.

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15

Liu, Yang, Shaozhan Chen, Qianyu Li, and Liping Liu. "Changes in Arsenic Speciation in Wild Edible Fungi after Different Cooking Processes and Gastrointestinal Digestion." Molecules 28, no. 2 (January 6, 2023): 603. http://dx.doi.org/10.3390/molecules28020603.

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Arsenic (As) is enriched in wild edible fungi, which is one of the main important sources of As in humans’ diet. In this study, two wild edible fungi were employed for investigation: (1) Pleurotus citrinopileatusone, which contains a high content of inorganic As (iAs) and (2) Agaricus blazei Murill, which contains a high content of organic As. This study investigated the changes in As content and its speciation after different daily cooking methods. We found that the content of As in Pleurotus citrinipileatus and Agaricus blazei Murill reduced by soaking plus stir-frying by 55.4% and 72.9%, respectively. The As content in Pleurotus citrinipileatus and Agaricus blazei Murill decreased by 79.4% and 93.4%, respectively, after soaking plus boiling. The content of As speciation in dried wild edible fungi reduced significantly after different treatments. Among them, iAs decreased by 31.9%~88.3%, and organic As decreased by 33.3%~95.3%. This study also investigated the bioaccessibility of As in edible fungi after different cooking processes via an in-vitro physiologically based extraction test (PBET). The results showed that the bioaccessibility of As was relatively high if the edible fungi were uncooked, boiled, or stir-fried. The gastric (G) bioaccessibility of As ranged from 51.7% to 93.0% and the gastrointestinal (GI) bioaccessibility of As ranged from 63.5% to 98.1%. Meanwhile, the bioaccessibility of inorganic As was found to be as high as 94.6% to 151%, which indicates that further evaluation of the potential health risks of wild edible fungi is necessary.

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H. Mustafabayli, Elgun. "EDIBLE AND POISONOUS FUNGI OF AZERBAIJAN." Plant & Fungal Research 1, no. 1 (2020): 54–60. http://dx.doi.org/10.29228/plantfungalres.69.

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17

Chang, S. T., G. S. F. Li, and J. F. Peberdy. "Isolation of protoplasts from edible fungi." MIRCEN Journal of Applied Microbiology and Biotechnology 1, no. 2 (June 1985): 185–93. http://dx.doi.org/10.1007/bf01742583.

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18

Chen, Xiang Ning, Wen Bin Jin, Yin Ran Dong, Ling Chuan Meng, and Qiang Wei. "Research Progress in Preservation of Postharvest Edible Fungi." Advanced Materials Research 476-478 (February 2012): 614–19. http://dx.doi.org/10.4028/www.scientific.net/amr.476-478.614.

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Once edible fungi are picked, metabolism and inoculating microbes affect the quality of the products badly. This article expounds on mushroom freshness-keeping mechanism and on research progress regarding maturity, after-picking treatment technology, temperatures, and packaging materials that can influence edible fungi storage quality which can serve as a guide to edible fungus freshness-keeping technology research and production practices.

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19

贾, 凤娟. "Study on Quality and Safety of Edible Fungi and Research Progress on Edible Fungi Detection Technology." Hans Journal of Agricultural Sciences 07, no. 07 (2017): 481–88. http://dx.doi.org/10.12677/hjas.2017.77062.

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20

Yu, Rongxuan, Jianming Luo, Liu Liu, and Xichun Peng. "Hypoglycemic Effect of Edible Fungi Polysaccharides Depends on Their Metabolites from the Fermentation of Human Fecal Microbiota." Foods 13, no. 1 (December 27, 2023): 97. http://dx.doi.org/10.3390/foods13010097.

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Edible fungi polysaccharides are widely sourced and have various physiological activities, including hypoglycemic. Current studies mainly focus on the hypoglycemic activity of polysaccharides themselves, while the strength of the hypoglycemic activity of edible fungi polysaccharides from different sources remained elusive. This study compared the hypoglycemic activity of different edible fungi polysaccharides after in vitro fermentation by fecal bacteria, combined with non-targeted metabolomics and 16S rDNA analysis, to screen out potential key metabolites related to the hypoglycemic activity. The results show that the fermentation supernatants of all four edible fungi polysaccharides significantly increased the glucose consumption and glycogen synthesis of IR-HepG2, also up-regulated the level of hexokinase and down-regulated the level of phosphoenolpyruvate carboxylase. All fermentation supernatants could alleviate the insulin resistance of IR-HepG2 cells by regulating the expression levels of genes related to the IRS-1/PI3K/Akt signaling pathway. Gingerglycolipid A, sphinganine 1-phosphate, matricin, tricarballylic acid, N-carbamoylputrescine, nomega-acetylhistamine, tyramine, and benzamide could be considered as potential key metabolites to evaluate the hypoglycemic effects. Their levels were strongly positively correlated with the abundance of Candidatus_Stoquefichu, Faecalibacterium, Coprococcus, Bacteroides, Eubacterium_ventriosum_group, Anaerostipes, Parabacteroides, and Agathobacter. These metabolites and microorganisms are closely related to the hypoglycemic activity of edible fungi polysaccharides.

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Luginina, Ekaterina, Iraida Stavishenko, and Dmitry Kirillov. "Economically important macro fungi species of the State Nature Reserve “Bylina”." АгроЭкоИнфо 4, no. 58 (August 28, 2023): 15. http://dx.doi.org/10.51419/202134415.

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The complex study of fungi biota of the State Nature Reserve “Bylina” in Kirov region in 2010-2017 (apart from defining species composition of the territory) included the study of economically important species and also ones with potentially medicinal properties. Total number of macrofungi species of the area reached 377, including 84 edible, 6 – conditionally edible, 74 – non-edible, and 20 – poisonous species. The following species were subsumed to medicinal fungi: Lenzites betulinus, Stereum hirsutum, Fomes fomentarius, Fomitopsis pinicola, Russula foetens, Boletus edulis, Suillus granulatus, Amanita muscaria, Ramaria stricta, Coltricia perennis, Inonotus obliquus, Cantharellus cibarius, and also rarely found Pycnoporus cinnobarinus, Trametes suaveolens, Heterobasidion annosum, and Ramaria formosa. Keywords: KIROV REGION, MACROFUNGI, MACROMYCETES, EDIBLE MUSHROOMS, MEDICINAL FUNGI, BASIDIOMYCOTA, PROTECTED AREAS

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22

Arnolds, Eef. "Conservation and management of natural populations of edible fungi." Canadian Journal of Botany 73, S1 (December 31, 1995): 987–98. http://dx.doi.org/10.1139/b95-349.

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The importance of private and commercial harvest of wild edible mushrooms in Europe and North America is briefly outlined. Possible negative effects of harvesting on the production of sporocarps are discussed. There is no evidence that picking of mushrooms is harmful for subsequent fruiting, except in some cases where mycelia are destroyed. Changes in frequency of edible mushrooms in Europe are described with special emphasis on The Netherlands. The occurrence of edible species on Red Lists of threatened fungi in Europe is discussed. The decline of many ectomycorrhizal species is supposed to be mainly caused by environmental pollution. Relations between harvesting of edible mushrooms, forest management and nature conservation are indicated. Key words: edible mushrooms, mushroom picking, decline of fungi, forest management.

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23

Yu, Qiannan, Meijuan Guo, Bin Zhang, Hao Wu, Yan Zhang, and Lantian Zhang. "Analysis of Nutritional Composition in 23 Kinds of Edible Fungi." Journal of Food Quality 2020 (October 26, 2020): 1–9. http://dx.doi.org/10.1155/2020/8821315.

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To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.

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Yan, Meng-Qiu, Jie Feng, Yan-Fang Liu, Dian-Ming Hu, and Jing-Song Zhang. "Functional Components from the Liquid Fermentation of Edible and Medicinal Fungi and Their Food Applications in China." Foods 12, no. 10 (May 22, 2023): 2086. http://dx.doi.org/10.3390/foods12102086.

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Functional raw materials rich in various effective nutrients and active ingredients that are of stable quality can be obtained from the liquid fermentation of edible and medicinal fungi. In this review, we systematically summarize the main findings of this comparative study that compared the components and efficacy of liquid fermented products from edible and medicinal fungi with those from cultivated fruiting bodies. Additionally, we present the methods used in the study to obtain and analyze the liquid fermented products. The application of these liquid fermented products in the food industry is also discussed. With the potential breakthrough of liquid fermentation technology and the continued development of these products, our findings can serve as a reference for further utilization of liquid fermented products derived from edible and medicinal fungi. Further exploration of liquid fermentation technology is necessary to optimize the production of functional components from edible and medicinal fungi, and to enhance their bioactivity and safety. Investigation of the potential synergistic effects of combining liquid fermented products with other food ingredients is also necessary to enhance their nutritional values and health benefits.

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25

Liao, Juyang, Linping Zhang, Yan Liu, Qiaoyun Li, Danxia Chen, Qiang Zhang, and Jianrong Li. "Diversity and Utilization of Edible Plants and Macro-Fungi in Subtropical Guangdong Province, Southern China." Forests 9, no. 11 (October 25, 2018): 666. http://dx.doi.org/10.3390/f9110666.

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Food supply from forests is a fundamental component of forest ecosystem services, but information relating to suitability for human consumption and sustainable utilization of non-timber forest products (NTFPs) in developing countries is lacking. To address this gap in knowledge, diverse datasets of edible plants and macro-fungi were obtained from field collections, historical publications, and community surveys across seven cities in Guangdong Province (GP), southern China. Seven edible parts and five food categories of plant species were classified according to usage and specific nutrient components. Edible plant species were also categorized into different seasons and life forms. Our results show that at least 100 plant species (with 64 plant species producing fruit) and 20 macro-fungi were commonly used as edible forest products in subtropical GP. There were 55 and 57 species providing edible parts in summer and autumn, respectively. Many edible plants had multiple uses. Tree and herbaceous species made up the majority of the total. Our study provides evidence that both edible plants and macro-fungi can enrich the food supply for residents in rural and urban areas by acting as supplemental resources. We therefore suggest that, in spite of the prevalence of imported foods due to modern infrastructure, edible NTFPs from subtropical forests might be leveraged to support the increasing demand for food in an era of rapid urbanization and global change.

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Quintero-Cabello, Karen P., Marco A. Lugo-Flores, Patricia Rivera-Palafox, Brenda A. Silva-Espinoza, Gustavo A. González-Aguilar, Martín Esqueda, Rigoberto Gaitán-Hernández, and J. Fernando Ayala-Zavala. "Antioxidant Properties and Industrial Uses of Edible Polyporales." Journal of Fungi 7, no. 3 (March 9, 2021): 196. http://dx.doi.org/10.3390/jof7030196.

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The content of antioxidant compounds varies within fungal species, and the Polyporales order has been recognized for this property. Numerous antioxidant compounds have been identified in Polyporales fungi, including phenolic compounds, β-glucans, ergosterol, ergothioneine, vitamin C, and tocopherols. Each compound contributes differently to the antioxidant potential of fungi. Besides the health benefits for rural communities caused by fungi consumption, their antioxidant composition attracts the food, cosmetic, and pharmaceutical industries’ interest. In this context, the present review compiles, analyzes, and discusses the bioactive composition of edible fungi of the Polyporales order and its contribution to total antioxidant capacity.

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Dewi, Rosita Fitrah, Nofida Rahmatul Ummah, and Nurul Hidayat. "ETHNOMYCOLOGY STUDIES OF EDIBLE AND MEDICINAL MACROSCOPIC FUNGI IN JEMBER, INDONESIA." BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan 10, no. 2 (October 26, 2022): 218. http://dx.doi.org/10.22373/biotik.v10i2.12513.

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Macroscopic fungi are a critical component of the ecosystem, besides their use in human life. This study aimed to explain edible and medicinal macroscopic fungi in terms of socio-cultural. Ethnomycological studies were uses in holistically analysis between mycology and social science. Specimen collection and interviews were conducted using purposive sampling in 5 sampling stations in Jember to determine the diversity of macroscopic fungi and their cultural significance. Quantitative approaches were used to determine Use values (UV). This study found nineteen edible and medicinal macroscopic fungi included in Basidiomycota and Ascomycota. The highest UV was obtained by P. ostreatus and Termitomyces spp. used for food. Information about macroscopic fungi was obtained from oral history.

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Miller, Olson K., J. Rammeloo, and R. Walleyn. "The Edible Fungi South of the Sahara." Mycologia 86, no. 2 (March 1994): 306. http://dx.doi.org/10.2307/3760662.

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Walshaw, Sarah C. "Tanzanian Mushrooms. Edible, Harmful and Other Fungi." Economic Botany 58, no. 3 (September 2004): 487. http://dx.doi.org/10.1663/0013-0001(2004)058[0487:dfabre]2.0.co;2.

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30

Kislitsina, A. V., A. A. Sorokina, E. A. Luginina, A. V. Yaroslavtsev, and S. I. Obotnin. "Edible spring fungi in southern taiga communities." IOP Conference Series: Earth and Environmental Science 848, no. 1 (September 1, 2021): 012030. http://dx.doi.org/10.1088/1755-1315/848/1/012030.

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Luginina, E. A., and T. L. Egoshina. "Productivity of edible fungi in taiga communities." IOP Conference Series: Earth and Environmental Science 548 (September 2, 2020): 082004. http://dx.doi.org/10.1088/1755-1315/548/8/082004.

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32

Ainsworth, A. Martyn. "Tanzanian mushrooms. Edible, harmful and other fungi." Mycologist 19, no. 3 (August 2005): 134. http://dx.doi.org/10.1017/s0269-915x(05)23306-2.

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33

Buswell, J. A., Y. J. Cai, S. T. Chang, J. F. Peberdy, S. Y. Fu, and H. S. Yu. "Lignocellulolytic enzyme profiles of edible mushroom fungi." World Journal of Microbiology & Biotechnology 12, no. 5 (September 1996): 537–42. http://dx.doi.org/10.1007/bf00419469.

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34

Severoglu, Z., S. Sumer, B. Yalcin, Z. Leblebici, and A. Aksoy. "Trace metal levels in edible wild fungi." International Journal of Environmental Science and Technology 10, no. 2 (December 19, 2012): 295–304. http://dx.doi.org/10.1007/s13762-012-0139-2.

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35

Shen, Xiaojing, Qi Wang, Kunyi Liu, Jiao Cai, Hong Wang, Qian Zhang, Chen Zhang, and Jiang Ping Fan. "Main functional ingredients, nutritional, and medicinal values of common wild edible fungi: a review." International Food Research Journal 29, no. 1 (February 1, 2022): 1–9. http://dx.doi.org/10.47836/ifrj.29.1.01.

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Common wild edible fungi are not only delicious but are also high in nutritional and medicinal values. They contain many functional ingredients such as polysaccharides, alkaloids, choline, triterpenes, essential amino acids, vitamins, and minerals as their chemical constituents. Seven species of common wild edible fungi were chosen for their main functional ingredients, nutritional values, and medicinal importance in this review.

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36

Cao, Zi-Jian, Wen-Tao Qin, Juan Zhao, Yu Liu, Shou-Xian Wang, and Su-Yue Zheng. "Three New Trichoderma Species in Harzianum Clade Associated with the Contaminated Substrates of Edible Fungi." Journal of Fungi 8, no. 11 (October 31, 2022): 1154. http://dx.doi.org/10.3390/jof8111154.

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Trichoderma is known worldwide as biocontrol agents of plant diseases, producers of enzymes and antibiotics, and competitive contaminants of edible fungi. In this investigation of contaminated substrates of edible fungi from North China, 39 strains belonging to 10 Trichoderma species isolated from four kinds of edible fungi were obtained, and three novel species belonging to the Harzianum clade were isolated from the contaminated substrates of Auricularia heimuer and Pholiota adipose. They were recognized based on integrated studies of phenotypic features, culture characteristics, and molecular analyses of RNA polymerase II subunit B and translation elongation factor 1-α genes. Trichoderma auriculariae was strongly supported as a separate lineage and differed from T. vermifimicola due to its larger conidia. Trichoderma miyunense was closely related to T. ganodermatigerum but differed due to its smaller conidia and higher optimum mycelial growth temperature. As a separate lineage, T. pholiotae was distinct from T. guizhouense and T. pseudoasiaticum due to its higher optimum mycelial growth temperature and larger conidia. This study extends the understanding of Trichoderma spp. contaminating substrates of edible fungi and updates knowledge of species diversity in the group.

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Lalrinawmi, Hmar, Josiah M. C. Vabeikhokhei, John Zothanzama, and Zohmangaiha. "Edible mushrooms of Mizoram." Science Vision 17, no. 4 (December 31, 2017): 172–81. http://dx.doi.org/10.33493/scivis.17.04.01.

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Twenty-seven (27) species of edible mushrooms growing in both soil and wood have been described here from Mizoram, India. All the species were identified based on their morphological, both macro- and microscopic characteristics. The study was carried out during July 2013 to October 2016. Wood inhabiting fungi viz. Schizophyllum commune (pasi), Lentinula lateritia (pa pal), Auricularia auricular-judae (Pu Vana beng), Lentinus tigrinus (pa hnahkhar), L. polychrous (pa chang/pa puanveng) and soil growing fungi viz., Lactifluus corrugis (pa uithin), Lactarius piperatus (pa lengvar), Macrolepiota dolichaula (pa se-ek), Russula subfragiliformis (pa lengsen), Termotomyces heimii (pa sawntlung), Volvariella taylorii (changel pa) are the edible species known to the local community. Other edible species yet unknown to the local community in Mizoram are also recorded viz., Cantharellus cibarius, Craterellus cornucopioides, Lycoperdon perlatum, Macrolepiota procera, Ramariopsis kunzei, Russula aurora, R. compacta, R. cyanoxantha, Lentinula edodes, Lentinus sajor-caju, Pleurotus ostreatus, P. djamor, Tremella fuciformis, T. mesenterica, Laetiporus suphureus and Fistulina hepatica.

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Xu, Jing, Rui Shen, Zhuoya Jiao, Weidong Chen, Daiyin Peng, Lei Wang, Nianjun Yu, et al. "Current Advancements in Antitumor Properties and Mechanisms of Medicinal Components in Edible Mushrooms." Nutrients 14, no. 13 (June 24, 2022): 2622. http://dx.doi.org/10.3390/nu14132622.

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Edible and medicinal fungi, a group of eukaryotic organisms with numerous varieties, including Coriolus versicolor, Ganoderma lucidum, Cordyceps sinensis, Pleurotus ostreatus, and Grifola frondosa, have been demonstrated to possess a board range of pharmaceutical properties, including anti-virus, anti-inflammation, and neuroprotection. Moreover, edible and medicinal fungi have been traditionally consumed as food to provide multiple nutrients and as drugs owing to having the activities of invigorating blood circulation, reinforcing the healthy qi, clearing away heat, and eliminating stasis for thousands of years in China. Malignant tumors, well-known as the second leading cause of death globally, accounted for nearly 10 million deaths in 2020. Thus, in-depth exploration of strategies to prevent and treat cancer is extremely urgent. A variety of studies have reported that the main bioactive components of edible and medicinal fungi, mainly polysaccharides and triterpenoids, exhibit diverse anticancer activities via multiple mechanisms, including inhibition of cell proliferation and metastasis, induction of apoptosis and autophagy, reversing multidrug resistance, and regulation of immune responses, thus suggesting their substantial potential in the prevention and treatment of cancer. Our review summarizes the research progress on the anticancer properties of edible and medicinal fungi and the underlying molecular mechanism, which may offer a better understanding of this field. Additionally, few studies have reported the safety and efficacy of extracts from edible and medicinal fungi, which may limit their clinical application. In summary, there is a need to continue to explore the use of those extracts and to further validate their safety and efficacy.

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ZHANG, HAN, LINGYU HAO, SIJIA ZHAO, ZHIQIANG LIU, YA SU, HUINA ZHENG, JINLIANG HAO, and HUIMIN GAO. "Predation ability of Stratiolaelaps scimitus (Acari: Laelapidae) to Tyrophagus putrescentiae (Acari: Acaridae) on edible fungi." Zoosymposia 22 (November 30, 2022): 274. http://dx.doi.org/10.11646/zoosymposia.22.1.173.

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Tyrophagus putrescentiae is one of the major pests of many edible fungi, whereas Stratiolaelaps scimitus is one of its main natural predators, which can be used to control T. putrescentiae on edible fungi. In our study, the prey preference and predation ability of S. scimitus to T. putrescentiae were determined in the laboratory. The results showed that both female and male adults of S. scimitus preferred adults to larvae of T. putrescentiae. The daily consumption of female adults of S. scimitus was higher than that of male adult mites. The consumption and predation rates of female and male adult mites reached the maximum within the first hour, then gradually decreased. This research provided a theoretical basis for the mass breeding of S. scimitus and field control of T. putrescentiae for edible fungi.

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Castro-Sánchez, Eva Itzel, Ana Isabel Moreno-Calles, Sue Meneses-Eternod, Berenice Farfán-Heredia, José Blancas, and Alejandro Casas. "Management of Wild Edible Fungi in the Meseta Purépecha Region, Michoacán, México." Sustainability 11, no. 14 (July 10, 2019): 3779. http://dx.doi.org/10.3390/su11143779.

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Ethnoecology is the study of the relationship between humans and their environments and components, including fungi. México is an exceptional setting for studying the interactions between humans and fungi, since most of the native cultures have interacted with these organisms for thousands of years. The state of Michoacán is particularly relevant, since nearly 11% of the fungi species recorded in Mexico occur there, 139 of which are edible. The aim of this study was to analyze the interactions of the Purépecha native communities with edible fungi and their environment, the position of mushrooms in the local worldview, and the classification system, management forms, and social and environmental problems associated with their use. Semi-structured interviews at regional markets were conducted. We conducted participant observation, proof interviews in harvesting areas, and workshops with the communities. Ethnoecological information was recorded for 21 edible fungi species and the environments where people interact with these mushrooms. People called hongueros (fungi handlers) identified the following environmental problems: A loss of local knowledge, a decreasing consumption of fungi among young people, land-use changes, the illegal extraction of forest resources, deforestation, unplanned urban growth, uncontrolled fires, livestock raising, and agricultural intensification. These issues affect fungi diversity, distribution, and abundance. All these factors, in turn, affect decreasing economic incomes associated with this activity and changes in the diets of the local people. Information from this study will help local authorities and people of the community to design management strategies for maintaining the environment and fungi, strategies which aim to contribute to the sustainable use of both fungi and forests.

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Kumar, Rajesh, and Girish Gogoi. "A checklist of wild mushroom diversity in Mizoram, India." Journal of Threatened Taxa 16, no. 3 (March 26, 2024): 24881–98. http://dx.doi.org/10.11609/jott.8833.16.3.24881-24898.

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The northeastern part of India is one of the biodiversity hotspots having a wide variety of flora and fauna. High humidity during monsoon provides ideal conditions for the growth of diverse group of macrofungi. Mizoram is one of the northeastern states of India which has a large number of edible and non-edible mushroom species. Wild edible mushrooms are an important food source for rural communities of Mizoram and provide additional income to the households if sold in regional markets. The key objective of this study was to explore the macrofungal diversity, and its richness in Mizoram with the aim of preparing a checklist along with the present geographical distribution of the important wild edible mushrooms. The macrofungal survey was undertaken during 2017–2020 in 24 different sites in Mizoram. A total of 152 (54 edible and 98 inedible) mushroom species have been documented belonging to 85 genera, 54 families, and 19 orders. Habitat-wise distribution of macrofungi revealed that maximum species were found on soil (61), followed by associated with roots (36), dead wood (30), living trees (22), and associated with termite mound (three). From a morphological point of view, the wild mushrooms have been divided into gilled fungi (95), boletes (18), polypores (17), coral fungi (10), chanterelles (3), puffballs (3), jelly fungi (3), stinkhorns (2), and cup fungi (1). This documentation of wild mushrooms of Mizoram will be a reference database for future.

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Anita, Anita Mayasari, Margaretta Christita Margaretta, and Ady Suryawan Suryawan. "The Diversity of Macroscopic Fungi Species of The Wallacea in The Arboretum of BP2LHK Manado." Jurnal Wasian 5, no. 2 (December 30, 2018): 105–14. http://dx.doi.org/10.62142/vs1xv140.

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Fungi have a vital role in ecological processes, as an indicator of health of an ecosystem, it is not only has the potency for medicine and food but also variety of unexplored potential. Arboretum has high potential for biological conservation including fungi species, so information on its diversity and potency are very important for the basis of its management. The purpose of this research was to explore the diversity of species and the potential of macroscopic fungi in the BP2LHK Manado Arboretum. Observations were conducted 8 times in May, June, and September 2016 using a cruise and an opportunistic method. The infromation of growth media, light intensity, and temperature were collected as a supporting data. The result showed that arboretum stored 48 species of macroscopic fungi with different characteristics. 39 species were identified, divided into 2 divisions, 6 classes, 9 orders, and 17 families, while the remaining 9 species were unidentified.. The results showed that the diversity of macroscopic species habitat were dominated by 31 species grown on necromass, 11 species grown on litter and 6 species grown on soil. Based on its potential, there were 2 species of toxic fungi, 1 species of edible and medicinal fungus, 2 species of edible fungi, 5 species with medicinal fungi, 19 species were not edible, and 19 species with unknown benefits.

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Luo, Bin-jie. "A Study on the Innovative Design Method of Rural Microlandscape —— Taking Edible Fungi as an Example." E3S Web of Conferences 236 (2021): 04049. http://dx.doi.org/10.1051/e3sconf/202123604049.

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Innovation is not only the motive force of scientific and technological development, but also an important strategy to advance steadily in the process of beautiful rural construction and rural revitalization and development, and also the core driving force of rural landscape development. Based on this, taking the edible fungi of rural plants as an example, this paper expounds the edible fungi which play an important role in the process of rural development, analyzes the formation, characteristics and functions of the microlandscape of edible fungi, and draws lessons from the traditional Chinese landscape techniques, from the four dimensions of main scene and matching scene, real scene and virtual scene, penetrating and leaking scene, screen view and borrowing scene, to discusses the innovative design method of rural micro-landscape, and provide innovative design ideas for rural landscape development.

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Yun, Wang, Ian R. Hall, and Lynley A. Evans. "Ectomycorrhizal fungi with edible fruiting bodies 1.Tricholoma Matsutake and Related Fungi." Economic Botany 51, no. 3 (July 1997): 311–27. http://dx.doi.org/10.1007/bf02862101.

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Eberhardt, Ursula, Alejandro Kong, Adriana Montoya, Nicole Schütz, Peter Bartlett, and Henry J. Beker. "Not (only) poison pies – Hebeloma (Agaricales, Hymenogastraceae) in Mexico." MycoKeys 90 (June 30, 2022): 163–202. http://dx.doi.org/10.3897/mycokeys.90.85267.

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The species of Hebeloma have been little studied in Mexico, but have received attention as edibles and in trials to enhance production of edible fungi and tree growth through inoculation of seedlings with ectomycorrhizal fungi. Here we describe three new species of Hebeloma that are currently known only from Mexico. These species belong to separate sections of the genus: H. ambustiterranum is a member of H. sect. Hebeloma, H. cohaerens belongs to H. sect. Theobromina, while H. magnicystidiatum belongs to H. sect. Denudata. All three species were collected from subtropical pine-oak woodland; all records of H. cohaerens came from altitudes above 2500 m. Hebeloma ambustiterranum is commonly sold in the local markets of Tlaxcala as a prized edible mushroom. An additional nine species are reported from Mexico, of which eight are new records for the country: H. aanenii, H. eburneum, H. excedens, H. ingratum, H. neurophyllum, H. sordidulum, H. subaustrale and H. velutipes. First modern descriptions of H. neurophyllum and H. subaustrale, originally described from the USA, are given here.

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Shi, Wenyao, Yuzhu Hou, Zezhou Zhang, Xuebin Yin, Xiaohu Zhao, and Linxi Yuan. "Determination of Selenium Speciation in High Se-Enriched Edible Fungus Ganoderma lucidum Via Sequential Extraction." Horticulturae 9, no. 2 (January 27, 2023): 161. http://dx.doi.org/10.3390/horticulturae9020161.

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Edible fungi are often used as an important selenium (Se) source to improve human daily Se intakes as food or Se supplements because of their strong ability to accumulate Se, in which Ganoderma lucidum was widely accepted in China. However, the existing Se speciation analysis methods such as protease K-based or trypsin-protease XIV-based, have low extraction rate and enzymatic hydrolysis rate (<30%) on the Se-enriched edible fungi, resulting that it is impossible to effectively evaluate Se transformation and safety of Se-enriched edible fungi. In order to improve the extraction rate and enzymatic hydrolysis rates, 12 extraction methods (combination of buffer solutions and enzymes) including 4 two-step extraction methods and 8 three-step extraction methods were applied to extract Se from high Se-enriched Ganoderma lucidum (Total Se content 245.7 μg/g in dry matter (DW)) in the present study. The results displayed that one three-step sequential extraction method as aqueous solution extraction-pepsin extraction-trypsin extraction performed the best, by which the total Se extraction rate could reach 65%, the total Se enzyme hydrolysis rate was 40%, and the Se speciation was revealed as SeCys2 (52.1%), SeMeCys (38.3%) and SeMet (9.6%) in high Se-enriched Ganoderma lucidum. This study offers a reliable and efficient method to evaluate the Se transformation and the Se safety in high Se-enriched edible fungi.

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Yuan, Jian-Ping, Shu-Yan Zhao, Jiang-Hai Wang, Hui-Cong Kuang, and Xin Liu. "Distribution of Nucleosides and Nucleobases in Edible Fungi." Journal of Agricultural and Food Chemistry 56, no. 3 (February 2008): 809–15. http://dx.doi.org/10.1021/jf0719205.

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Jorhem, Lars, and Birgitta Sundstr�m. "Levels of some trace elements in edible fungi." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 201, no. 4 (July 1995): 311–16. http://dx.doi.org/10.1007/bf01192723.

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Wang, Hui, Li-Hui Liang, Qi-Hang Su, and Xiao-Feng Gao. "Edible Mushroom Polysaccharides: A Review." Current Topics in Nutraceutical Research 21, no. 5 (May 30, 2023): 531–40. http://dx.doi.org/10.37290/ctnr2641-452x:531-540.

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Edible mushrooms are not only delicious, but they also offer significant nutritional and medicinal benefits, making them a valuable resource in both cuisine and healthcare. Their unique flavors and remarkable nutritional content have firmly established their presence on dining tables, while their medicinal attributes have propelled them to prominence within the healthcare, pharmaceutical, and cosmetic industries. Polysaccharides stand out as a paramount active constituent within edible fungi. These polysaccharides are typically diverse in their composition, and their intricate structure equips them with a wide range of biologically active functions. These functions encompass antitumor, antimicrobial, immunomodulatory, antioxidant, hypoglycemic, anti-inflammatory, and antiradiation properties, among others. This paper presents the structural compositions of various prevalent polysaccharides found in edible fungi. It proceeds to evaluate and contrast the merits and drawbacks of several frequently employed extraction techniques. Subsequently, it provides an overview of advancements in the fermentation processes, and ultimately, it encapsulates methods for the degradation of polysaccharides and delves into their associated biological functions. These research breakthroughs have been meticulously organized, summarized, and expounded upon, thereby offering valuable insights into their utilization and advancement within the realm of functional foods and medicinal applications.

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Wang, Hui, Li-Hui Liang, Qi-Hang Su, and Xiao-Feng Gao. "Edible Mushroom Polysaccharides: A Review." Current Topics in Nutraceutical Research 21, no. 5 (May 30, 2023): 531–40. http://dx.doi.org/10.37290/ctnr2641-452x.21:531-540.

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Edible mushrooms are not only delicious, but they also offer significant nutritional and medicinal benefits, making them a valuable resource in both cuisine and healthcare. Their unique flavors and remarkable nutritional content have firmly established their presence on dining tables, while their medicinal attributes have propelled them to prominence within the healthcare, pharmaceutical, and cosmetic industries. Polysaccharides stand out as a paramount active constituent within edible fungi. These polysaccharides are typically diverse in their composition, and their intricate structure equips them with a wide range of biologically active functions. These functions encompass antitumor, antimicrobial, immunomodulatory, antioxidant, hypoglycemic, anti-inflammatory, and antiradiation properties, among others. This paper presents the structural compositions of various prevalent polysaccharides found in edible fungi. It proceeds to evaluate and contrast the merits and drawbacks of several frequently employed extraction techniques. Subsequently, it provides an overview of advancements in the fermentation processes, and ultimately, it encapsulates methods for the degradation of polysaccharides and delves into their associated biological functions. These research breakthroughs have been meticulously organized, summarized, and expounded upon, thereby offering valuable insights into their utilization and advancement within the realm of functional foods and medicinal applications.

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Journal articles on the topic 'Edible fungi'

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