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Letteratura scientifica selezionata sul tema "Edible fungi"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 29 luglio 2024

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Articoli di riviste sul tema "Edible fungi"

Gerrits, J. P. G. "Cultivating edible fungi". Scientia Horticulturae 35, n. 3-4 (giugno 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, n. 2 (maggio 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 e Mei Li. "Recent Advances in Postharvest Irradiation Preservation Technology of Edible Fungi: A Review". Foods 12, n. 1 (25 dicembre 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, n. 3 (luglio 1988): 103. http://dx.doi.org/10.1016/s0269-915x(88)80069-7.

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Zou, Gen, Jing Zhu e Mingwen Zhao. "Biotechnology of Edible Fungi". Journal of Fungi 9, n. 10 (19 ottobre 2023): 1025. http://dx.doi.org/10.3390/jof9101025.

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Li, Wenyun, Gen Zou, Dapeng Bao e Yingying Wu. "Current Advances in the Functional Genes of Edible and Medicinal Fungi: Research Techniques, Functional Analysis, and Prospects". Journal of Fungi 10, n. 5 (25 aprile 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 e Zhao-Jun Wei. "Resources and Functional Components of Wild Edible and Medicinal Mushrooms in Ningxia Province". Current Topics in Nutraceutical Research 21, n. 5 (1 ottobre 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 e Yibin Li. "Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review". Foods 13, n. 10 (16 maggio 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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Yusran, Y., E. Erniwati, H. Maksum, A. Khumaidi e 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, n. 5 (19 luglio 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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Hanas, Orest P. "Spices, herbs and edible fungi". Trends in Food Science & Technology 5, n. 10 (ottobre 1994): 336–37. http://dx.doi.org/10.1016/0924-2244(94)90189-9.

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Più fonti

Tesi sul tema "Edible fungi"

Stott, Karen Gai. "Characteristics of Australian edible fungi in the genus Lepista and investigation into factors affecting cultivation /". [Richmond, N.S.W.] : University of Western Sydney, Hawkesbury, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030512.092250/index.html.

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Thesis (Ph.D.) -- University of Western Sydney, Hawkesbury, 1998.
Thesis submitted for the degree of Doctor of Philosophy. Photocopies of articles by Karen Stott ... [et al.] in back. Includes bibliographical references (leaves 137-148).

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Stott, Karen Gai, of Western Sydney Hawkesbury University, Faculty of Science and Technology e of Science Food and Horticulture School. "Characteristics of Australian edible fungi in the genus Lepista and investigation into factors affecting cultivation". THESIS_FST_SFH_Stott_K.xml, 1998. http://handle.uws.edu.au:8081/1959.7/495.

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This thesis focuses on the edible fungus Lepista (Pied Bleu or Wood Blewit). Factors affecting its potential commercial cultivation were explored and a contribution to knowledge of the morphology and cultivation of Australian species of Lepista has been made. Australian collections of Lepista were made within a 200 km zone of Sydney. A study of the morphology and taxonomic species of these collections was undertaken. Intra- and inter-fertility crosses were completed with French L. nuda and L. sordida to determine genetic relationships and biological species. Suitable substrates for agar medium, spawn production and cultivation were explored. The response to temperature of French and Australian Lepista in vitro, and Australian Lepista under cultivation, using cold shock, was observed. The effect of modified atmosphere exchanges per hour, CO2 levels, and cold shock during the cultivation cycle and sporophore production were investigated. A genebank of Australian Lepista was established. Three species of Lepista were found in Australia : L. nuda, L. sordida and L. saeva. Two other groups of Lepista were identified. The use of A. bisporus compost appeared to be optimal for experimental and commercial applications. Australian isolates of Lepista tolerate higher temperatures than French isolates, and grew at double the rate of the French at all temperatures except 5 degrees centigrade. The length of the spawn run was reduced from 43-58 days to 12-16 days with introduced CO2 of 9,000-11,000 ppm, but an erratic cyclic pattern of net CO2 production occurred which could only be stabilised by increasing ventilation. This initial cyclic pattern appeared to inhibit subsequent sporophore formation.
Doctor of Philosophy (PhD)

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Stott, Karen Gai. "Characteristics of Australian edible fungi in the genus Lepista and investigation into factors affecting cultivation". Thesis, [Richmond, N.S.W.] : University of Western Sydney, Hawkesbury, 1998. http://handle.uws.edu.au:8081/1959.7/495.

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Dunstan, W. A. "Factors affecting the establishment of selected edible ectomycorrhizal fungi of Pinus in South-Western Australia". Thesis, Dunstan, W.A. (2002) Factors affecting the establishment of selected edible ectomycorrhizal fungi of Pinus in South-Western Australia. PhD thesis, Murdoch University, 2002. https://researchrepository.murdoch.edu.au/id/eprint/51844/.

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Establishment of a new industry in plantations of Pinus spp. in south-western Australia, based on edible ectomycorrhizal fungi, will be dependant on the ability of new fungal introductions to survive and proliferate under limitations imposed by biotic and abiotic factors. This thesis investigated factors that would influence establishment of two most valuable fungi, Matsutake (Tricholoma matsutake) and the Pine Mushroom {T. magnivelare). Factors that were investigated included, extant ectomycorrhizal fungi, plant host - fungus compatibility, climate and soils. A survey of ectomycorrhizal (ECM) fimgi associated with introduced Pinus spp. in south-western Australia increased the number of identified species to 15-16 species, from seven previously reported in the literature. Most species form a sub-set of species that have also been introduced to Eastern Australia, and are early colonizers of pines, forming ECM associations with pine seedlings, but are also found with plantationgrown pine trees older than sixty years. Four species of basidiomycetes with resupinate fruitbodies, are new records for Australia, and probably for the Southern Flemisphere. One resupinate fungus (Amphinema byssoides) has been introduced. In contrast, three Tomentella spp., that are part of a suite of at least 25 tomentelloid fungi found in native forests and woodlands in south-western Australia, appear to have made a transition from native to introduced Pinus hosts. Species within other genera of resupinate fungi, that are known to form ECM associations with pines in the Northern Hemisphere, were also identified but not confirmed as ECM fungi of pines in Western Australia. rDNA sequence data strongly suggested that some previous records of ECM fungi have been mis-identified. In two field experiments, Thelephoraceae {Thelephora terrestris and Tomentella stuposa) formed 50-60% of ectomycorrhizas but sporocarps of both Ilmgi were found infrequently or not at all in surveys. The apparent below-ground dominance by representatives of the Thelephoraceae, as ECM fungi of pines in south-western Australia, is similar to some results from natural conifer forests in Europe and North America. Sporocarp production, by naturally occurring pine ECM fungi, was measured over a season in experimental plots of five year-old P. radiata trees, that comprised trees planted with a standard treatment and trees planted for agro-forestry, with additional P fertilization and a cover crop of the legume Trifolium subterraneum. Sporocarp production in agro-forestry plots was estimated to be at least ca. 73 kg'1 ha'1 yr'1 d.w., that was significantly greater than that of the standard treatment, and up to an order of magnitude greater than productivity in natural conifer forests. There were also changes in phenology of sporocarp production by different species of fungi between treatments. Comparison of climate between selected locations within the ranges of T. matsutake and T. magnivelare, and locations within south-western Australia strongly suggests that T. magnivelare, and T. nauseosum, syn. T. matsutake from the Western Mediterranean, are more suited to the climate of south-western Australia than Asian T. matsutake. Soils within south-western Australia that are potentially suitable for Matsutake, that are derived from similar parent materials and with similar physical and chemical properties, occupy an undefined proportion of about 3250 km'2 of soil sub-systems within the area that may be climatically suitable. In vitro synthesis experiments between isolates of Tricholoma matsutake and T.magnivelare and host plants, Pinus dens [flora, P. radiata and P. pinaster, showed that internal structures comparable with natural Pinus densiflora-T. matsutake ECM were formed between P. radiata and T. matsutake. Macro- and micro-morphological features of infected short roots suggested that P. radiata and P. pinaster are suitable hosts for both T. matsutake and T. magnivelare. In contrast to in vitro synthesis experiments, ECM associations failed to form between T. matsutake and mature P. radiata trees after inoculation with two forms of vegetative mycelium, and ECM also failed to form between T. matsutake and Pinus spp. inoculated with two forms of vegetative mycelium under more controlled conditions in a glasshouse experiment.

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Alontaga, Barbara Mae, e Anna Axebrink. "Edible Fungal Production using Acetic Acid as Carbon and Energy Source". Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-23396.

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Volatile fatty acids (VFAs) have become attractive and gained high research interest due to its significance for the chemical industry and economical advantage. These acids can be produced by utilizing organic waste such as food waste as substrate through anaerobic digestion. Anaerobic digestion is an environmental process that occurs naturally and produces biogas as the main product. VFAs are intermediate products formed during anaerobic digestion where acetic acid, a type of VFA, is the primary product. The main objective of this study was to utilize acetic acid as carbon and energy source for production of edible fungi, Rhizopus ologisporus, Mucor indicus and Volvariella volvacea. The first step was to evaluate if acetic acid could be used as carbon and energy source for edible fungi production. The results showed, that acetic acid is suitable as carbon and energy source for fungal biomass production. The second step was to optimize growth in liquid media. The cultivations were carried out by using five different conditions, where the liquid media contained different combinations of acetic acid, yeast extract and minerals as well as comparing orbital and linear oscillations. Fungal cultivation was possible regardless of the medium composition and type of water shaking baths. However, a linear water shaking bath with a combination of acetic acid yeast extract and/or minerals seems to be the best. Finally, as step three, acetic acid concentrations, 0.2 g/l and 2.0 g/l were used under similar conditions as in step two to see whether a higher concentration of acetic acid would be beneficial. Although the cultivation containing 2.0 g/l gave a higher value of dry weight, the value of yield is questionable. Further studies are needed to confirm if a higher concentration is beneficial or if it might act as an inhibitor for fungal cultivation.
Flyktiga fettsyror (VFAs) har ekonomiska fördelar och kan användas inom kemiska industrier i olika sammanhang, detta har lett till ett stort forskningsintresse för att kunna nyttja VFAs. Organiskt avfall, såsom matavfall, kan användas som substrat för att producera fettsyror genom anaerob rötning. Anaerob rötning är en miljövänlig process och VFAs bildas som intermediära produkter under den anaeroba nedbrytningen där annars bildas biogas som slutprodukt. Syftet med denna studie var att använda ättiksyra, (den vanligaste typen av VFAs), som kol- och energikälla vid odling av tre olika ätbara svampar, som Rhizopus oligosporus, Mucor indicus, och Volvariella volvacea. Först odlades dessa ätbara svampar i odlingsmedium innehållande ättiksyra. Resultatet visade att ättiksyra kan användas som kol- och energikälla vid produktion av svampbiomassa. Målet i de nästkommande stegen var att optimera tillväxtförhållande för svampodlingen. Fem olika odlingsmedier som innehöll olika kombinationer av ättiksyra, jästextrakt och mineraler användes. Det undersöktes dessutom hur två olika skakmetoder, orbitalt, eller linjärt, skakbad påverkar odlingen. Svamptillväxt var möjligt vid alla olika förhållanden oavsett sammansättningen av medium och typ av skakbad, däremot verkar odlingsmedium som innehåller ättiksyra, jästextrakt och/eller mineraler i kombination med linjär skakning vara de bästa förutsättningar för tillväxt av biomassa. I det sista steget kultiverades svamp med olika koncentrationer av ättiksyra, 0,2 g/l och 2,0 g/l, under liknande optimerade förhållanden som ovan, för att undersöka om en högre koncentration av ättiksyra skulle vara fördelaktig. Det producerades mer svampbiomassa (som torrvikt) vid koncentration av 2,0 g/l ättiksyra jämfört med när 0,2 g/l ättiksyra användes, dock var det svårt att säkerställa utbytet. Det behövs därför ytterligare fortsatta studier för att kunna bevisa om en högre koncentration av ättiksyra är fördelaktig för odlingen, eller om en högre koncentration skulle verka inhiberande för tillväxten.

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Ravula, Vamsi Krishna. "Study on fungal pellet morphology and its industrial applications". Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-13497.

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Mycelial pellet formation by filamentous fungi is one of the most researched topics in fungal biotechnology research. Pellets are generally formed as a result of a complex interaction process through the influence of many cultivation factors such as inoculum size, pH, dissolved oxygen level, agitation system, nucleating agents, additives, trace metals, CO2, temperature, reactor types, carbon substrate, rheology, culture modes, fermenter geometry, nitrogen and phosphate levels etc. Each factor has varying effects on the growth morphologies of different fungal species. Fungal growths in the form of pellets have several advantages and pose a potential solution to overcome the problems associated with the filamentous fungal growth in large scale industrial bioreactors. The aim of the present work was to study pellet formation of edible filamentous fungus Neurospora intermedia, focusing on the molecular aspects of the fungal pellets with special interest to investigate the role of cell signaling second messenger cyclic 3', 5’-adenosine mono- phosphate (cAMP). It was found that Neurospora intermedia stimulate cAMP in the pellet form than filamentous form. The industrial applications of fungal pellets for generating value added products were also studied and observed fermentation in individual and co fermented first and second-generation ethanol substrate, showed an ethanol yield maximum of 0.25 ± 0.05 g/g dry substrate. The growth of fungal pellets in presence of inhibitors (such as acetic acid, HMF and furfural) resulted in about 11% to 45% increase in ethanol production as compared to filamentous forms, at similar growth conditions in the liquid straw hydrolysate.

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Nair, Ramkumar B. "Integration of first and second generation bioethanol processes using edible filamentous fungus Neurospora intermedia". Doctoral thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-12436.

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Establishing a commercial, lignocellulose-based, second-generation ethanol process has received several decades of attention by both researchers and industry. However, a fully economically viable process still remains a long-term goal. The main bottleneck to this achievement is the recalcitrance of lignocellulosic feedstocks, although there are several other factors, such as the huge investment required for second-generation ethanol facilities. An intelligent alternative solution discussed in this thesis is an integrated approach using firstgeneration ethanol plants for second-generation processes. Wheat is the major feedstock for first-generation ethanol in Europe; therefore, wheat-based lignocellulose waste, such as wheat straw, bran, and whole stillage fiber (a waste stream from first-generation wheat-based ethanol plants) was the primary focus of the integration model in this thesis. Since the major share of first-generation ethanol plant economics focuses on the animal feed DDGS (Distillers’ dried gains with solubles), the integration of lignocellulose should be designed in order to maintain DDGS quality. An ethanol-producing edible filamentous fungus, Neurospora intermedia, a potential protein source in DDGS, was considered for use as the fermenting microbe. The morphological and physiological aspects of this fungus were studied in the thesis, leading to the first report of fungal pellet development. An alternative approach of using dilute phosphoric acid to pretreat lignocellulose, as it does not negatively affect fungal growth or DDGS quality, was demonstrated in both the laboratory and on a 1m3 pilot scale. Furthermore, the process of hydrolysis of pretreated lignocelluloses and subsequent N. intermedia fermentation on lignocellulose hydrolysate was also optimized in the laboratory and scaled up to 1 m3 using an in-house pilot-scale airlift bioreactor. Fungal fermentation on acid-pretreated and enzyme-hydrolyzed wheat bran, straw and whole stillage fiber resulted in a final ethanol yield of 95%, 94% and 91% of the theoretical maximum based on the glucan content of the substrate, respectively. Integrating the first- and second-generation processes using thin stillage (a waste stream from first-generation wheat-based ethanol plants) enhanced the fungal growth on straw hydrolysate, avoiding the need for supplementing with extra nutrients. Based on the results obtained from this thesis work, a new model for integrated first- and second-generation ethanol using edible filamentous fungi processes that also adds value to animal feed (DDGS) was developed.

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Precone, Marianna. "Antifungal Activity of LAE against Biofilm-Forming Fungi: Potential Application in Food Industry". Master's thesis, Alma Mater Studiorum - Università di Bologna, 2021.

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Food waste and food poisoning derived from food contamination are huge issues in a globalized world like ours, where the distances between producer and consumer are ever greater. Biofilm-forming fungi are among the microorganisms more common in this sector. In the present work, antimicrobial and antibiofilm efficacy of Ethyl Lauroyl Arginate (LAE) was evaluated on some strains of fungi, specifically, Cladosporium cladosporioides, Aspergillus ochraceus, Penicillium italicum, Botryotinia fuckeliana and Fusarium oxysporum. LAE is a surfactant derived from lauric acid and arginine, approved and generally recognized as safe (GRAS) for certain food applications, due to the rapidity with which it is hydrolyzed by the human body. The MIC of the LAE was identified and its activity as an antibiofilm was evaluated for the cited fungal strains. Subsequently, the antimicrobial was used as an active part of a varnish-based antibiofilm coating that could be used for surfaces and packaging. Finally, an edible pectin-based film with LAE was tested in vivo against grapes inoculated with B. fuckeliana.

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Adeleke, Rasheed Adegbola. "Isolation, propagation and rapid molecular detection of the Kalahari truffle, a mycorrhizal fungus occurring in South Africa". Thesis, Rhodes University, 2007. http://hdl.handle.net/10962/d1002951.

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Terfezia pfeilii is an edible mycorrhizal fungus that thrives in the Kalahari Desert of southern Africa. It is best known by desert dwellers for its flavour and as a source of nutrition. Although the genus Terfezia is generally regarded as being an ectomycorrhizal mycobiont, the exact mycorrhizal type formed by T. pfeilli and its' associated host plants remains uncertain. Discovery of the host plants for T. pfeilii would first be required in order to further investigate the life cycle and cultivation of this truffle. This study focussed on the isolation of mycelia from the ascocarp, optimising the growth conditions of the mycelial cultures, rapid molecular identification of T. pfeilii, investigation of potential helper bacteria and mycorrhizal synthesis experiments. T. pfeilii ascocarps were harvested from the Spitskop Nature Reserve in Upington, South Africa. Ascocarps were successfully identified using both morphological and molecular methods. Despite the delayed growth mostly caused by contaminating microorganisms, the isolation of T. pfeilii mycelia culture was successful. Molecular techniques were used to confirm the identity of the pure culture. Further studies were conducted on ways to improve the growth conditions of the mycelial culture on Fontana medium. An optimum temperature of 32°C, the addition of Bovine Serum Albumin as a nitrogen source and a pH of 7.5 significantly improved the growth of T. pfeilii in vitro. A rapid PeR-based molecular method was developed to speed up the identification of T. pfeilii. Specific primers that can exclusively amplify the ITS region of T. pfeilii were designed and used to identify both the ascocarps and the mycelial culture. The specificity of these primers was confirmed by their inability to amplify DNA from the isolates of contamining fungi obtained during the isolation process. Molecular comparison was made to confirm the reclassification of South African samples of T. pfeilii as Kalaharituber pfeilii as proposed by Ferdman et al.,(2005). However, in this study, the name T. pfeilii has been retained. A total of 17 bacterial isolates were obtained from the fruiting bodies of T. pfeaii and these were tested for stimulation of mycelial growth in vitro, indole production and phosphate solubilising capabilities. Bacterial isolates that showed potential to be Mycorrhization Helper Bacteria (MHB) were identified as Paenibacillus sp., Bacillus sp. and Rhizobium tropici. Selected plant seedlings were inoculated with T. pfeilii cultures or ascocarp slurry in order to re-establish the mycorrhizal association. After 8 months, light microscopy observations revealed an endomycorrhizal type association between Cynodon dactylon and T. pfeilii. This was confirmed with molecular analysis using specific T. pfeilii ITS primers. After 15 months, molecular methods confirmed Acacia erioloba as another host plant. These results have provided essential information paving the way for further investigation into the life cycle and biology of the Kalahari truffle.
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Ntshakaza, Pamella. "Host relations of Kalaharituber pfeilii (Henn.) Trappe & Kagan-Zur". Thesis, Rhodes University, 2014. http://hdl.handle.net/10962/d1020888.

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Kalaharituber pfeilii (Henn.) Trappe & Kagan-Zur commonly known as the “Kalahari truffle” is a desert truffle species identified from the Kalahari region of southern Africa. Two other species, Eremiomyces echinulatus (Trappe & Marasas) Trappe & Kagan-Zur and Mattirolomyces austroafricanus (Trappe & Marasas) Trappe & Kovacs are also known to occur in other parts of southern Africa. Truffles are hypogeous fruiting bodies of Ascomycetes, important to humans for their nutritional value and medicinal characteristics. These truffles are known as desert truffles as they prefer to occur under arid or semi-arid conditions characteristic of deserts. Truffle development depends on the presence of a mycorrhizal host, associated microorganisms as well as soil and climatic characteristics. It has been suggested that K. pfeilii has a suspected broad plant host range which includes herbaceous to woody trees and shrubs. However, these relationships have not been verified. Indigenous people of the Kalahari believe that truffles are found under grasses. In the Kalahari, truffle fruiting bodies are often found entangled in Stipagrostis ciliata (Desf.) De Winter var. capensis (Trin. & Rupr.) De Winter roots. S. ciliata, also known as the tall bushman-grass, is the most common grass found in the Kalahari. The objective of this study was to provide conclusive evidence that S. ciliata var. capensis is a host of the Kalahari truffle. Truffle fruiting bodies and grass roots from where the truffles were found were collected from Upington, South Africa. The fruiting bodies were identified by observing their morphological characteristics using the ‘Keys of Truffle genera’. All observed physical properties were similar to those of K. pfeilii and further identification was done using molecular techniques. DNA was extracted from the fruiting bodies, mycelial cultures, rhizosheaths and from the S. ciliata var. capensis grass roots, which were then amplified using the specific K. pfeilii specific primers TPF3 and TPR1 and sequenced. The obtained sequence results confirmed that the collected fruiting bodies were those of the K. pfeilii and the molecular techniques also confirmed that K. pfeilii DNA was present in the S. ciliata var. capensis rhizosheath and root cells. Microscopy showed an ectendomycorrhizal association between K. pfeilii and S. ciliata var. capensis. Mycorrhizal resynthesis experiments were conducted to establish this mycorrhizal association in-vitro. They were unsuccessful because of the structure of the grass and the availability of contaminants. And more...

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Libri sul tema "Edible fungi"

Starosta, Paul. Fungi. Köln: Evergreen, 1999.

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Talice-Lacombe, Ninon. Hongos de Uruguay: Comestibles y venenosos. Montevideo, Uruguay: Nordan Comunidad, 2005.

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1922-, Charalambous George, a cura di. Spices, herbs and edible fungi. Amsterdam: Elsevier, 1994.

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Dowding, Paul. Forest fungi in Ireland. Dublin: COFORD, 2008.

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Louis, Smith, e COFORD, a cura di. Forest fungi in Ireland. Dublin: COFORD, 2008.

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Usčuplić, Midhat. Svijet gljiva =: Kingdom of fungi. Sarajevo: Akademija nauka i umjetnosti Bosne i Hercegovine, 2004.

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Valencia, Nelson Rodríguez. Cultivo de hongos comestibles del género Pleurotus sobre residuos agrícolas de la zona cafetera. Chinchiná, Caldas, Colombia: Cenicafé, 2005.

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Sekido, Isamu. Fruits, roots, and fungi: Plants we eat. Minneapolis: Lerner Publcations Co., 1993.

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Bukhalo, A. S. Vysshie sʺedobnye bazidiomit͡s︡ety v chistoĭ kulʹture. Kiev: Nauk. dumka, 1988.

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International, Congress on the Science and Cultivation of Edible Fungi (14th 1995 Oxford Eng ). Science and cultivation of edible fungi: Proceedings of the 14th international congress on the science and cultivation of edible fungi, Oxford, 17-22 September. Rotterdam: A.A. Balkema, 1995.

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Capitoli di libri sul tema "Edible fungi"

Atri, N. S., Babita Kumari, Sapan Kumar, R. C. Upadhyay, Ashu Gulati, Lata e Arvind Gulati. "Nutritional Profile of Wild Edible Mushrooms of North India". In Fungi, 372–95. Boca Raton, FL : CRC Press, Taylor & Francis Group, 2016. |: CRC Press, 2018. http://dx.doi.org/10.1201/9781315369471-15.

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Kała, Katarzyna, Jan Lazur, Katarzyna Sułkowska-Ziaja e Bożena Muszyńska. "Edible Mushrooms Substances as Natural Prevention in Autoimmunological Diseases". In Fungi Bioactive Metabolites, 339–69. Singapore: Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-99-5696-8_11.

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Pandey, Anjula, e K. G. Mukerji. "Storage Fungi in Edible Agricultural Commodities". In From Ethnomycology to Fungal Biotechnology, 247–56. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4815-7_23.

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Karwa, Alka, Ajit Varma e Mahendra Rai. "Edible Ectomycorrhizal Fungi: Cultivation, Conservation and Challenges". In Diversity and Biotechnology of Ectomycorrhizae, 429–53. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-15196-5_19.

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Yiğit, Belkis Muca, Mehmet Zeki Koçak e Ernaz Altundağ Çakir. "Wild Edible Fungi of Iğdır Province (Turkiye)". In Ethnic Knowledge and Perspectives of Medicinal Plants, 383–93. New York: Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003353089-18.

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Wang, Yun, Fu-Qiang Yu, Chunxia Zhang, Chengyi Liu, Mei Yang e Shuhong Li. "Edible Ectomycorrhizal Fungi and Their Cultivation in China". In Mushrooms, Humans and Nature in a Changing World, 31–60. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-37378-8_2.

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Wu, Jian-Yong. "Polysaccharide-Protein Complexes from Edible Fungi and Applications". In Polysaccharides, 1–10. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-03751-6_38-1.

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Wu, Jian-Yong. "Polysaccharide-Protein Complexes from Edible Fungi and Applications". In Polysaccharides, 927–37. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-16298-0_38.

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Murat, C., A. Mello, S. Abbà, A. Vizzini e P. Bonfante. "Edible Mycorrhizal Fungi: Identification, Life Cycle and Morphogenesis". In Mycorrhiza, 707–32. Berlin, Heidelberg: Springer Berlin Heidelberg, 2008. http://dx.doi.org/10.1007/978-3-540-78826-3_33.

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Horgen, Paul A., e James B. Anderson. "Edible Mushrooms". In Biotechnology of Filamentous Fungi, 447–62. Elsevier, 1992. http://dx.doi.org/10.1016/b978-0-7506-9115-4.50021-8.

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Atti di convegni sul tema "Edible fungi"

Yin, Yueyue, e BaoHeng Wang. "Edible fungi quality and safety traceability management system". In 2022 Global Conference on Robotics, Artificial Intelligence and Information Technology (GCRAIT). IEEE, 2022. http://dx.doi.org/10.1109/gcrait55928.2022.00177.

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Lv, Wen, Lanlan Yang, Xin Ma, Tian Tian, Sanlin Wu e Yuping Fan. "Determination of the Quality and Nutrition of Seven Edible Fungi". In The International Conference on Biomedical Engineering and Bioinformatics. SCITEPRESS - Science and Technology Publications, 2022. http://dx.doi.org/10.5220/0011190000003443.

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Yunsheng Wang, Changzhao Wan, Jihong Chen, Qian Guo, Juan Yang e Jingyin Zhao. "Towards Developing a Edible Fungi Factory HACCP MIS Based on RFID Technology". In 7th World Congress on Computers in Agriculture Conference Proceedings, 22-24 June 2009, Reno, Nevada. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2009. http://dx.doi.org/10.13031/2013.29053.

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Song, Guanglei, e Qizhen Du. "Antioxidant activity comparation of polysaccharides from nine traditional edible fungi in China". In 2011 4th International Conference on Biomedical Engineering and Informatics (BMEI). IEEE, 2011. http://dx.doi.org/10.1109/bmei.2011.6098606.

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Nyochembeng, Leopold M., Caula A. Beyl e R. P. Pacumbaba. "Factors Essential for Optimizing Solid Waste Degradation and Recycling using Edible White Rot Fungi". In International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2005. http://dx.doi.org/10.4271/2005-01-3085.

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Chung, Jing-Gung, Jeffrey J. P. Tsai, Chien-Yih Lin, Yang-Chia Shih, Jin-Shih Chen e Ming-Jen Fan. "The Application of Molecular Markers to Identify Edible Fungi: A Case Study of Tremella Fuciformis". In Bioengineering (BIBE). IEEE, 2011. http://dx.doi.org/10.1109/bibe.2011.39.

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Kautmanova, Ivona, Eliska Gburova Stubnova, Bronislava Lalinska-Volekova e Tomas Farago. "MACROMYCETES AND PLANTS FROM AREAS AFFECTED BY ANTIMONY MINING � BIOCONCENTRATION FACTORS". In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022/5.1/s20.036.

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Species of macrofungi were collected from extremely polluted sampling spots in the vicinity of abandoned antimony mines in Slovakia. Concentrations of potentially toxic elements in plants and fungi were determined by ICP-MS and in soils and sediments by both ICP-MS and ICP-ES. Of the edible species the highest values of arsenic and cadmium were recorded in Agaricus arvensis, lead in Imleria badia and representatives of the genera Boletus, Leccinum and Suillus accumulated high levels of mercury. Suillus species also accumulated high levels of antimony and chromium. Bioconcentration factors were calculated for selected species and antimony, cadmium, and mercury were accumulated by most of the sampled species. Based on the results of our study, we can assume that the species Cardamine amara belongs to accumulators of potentially toxic elements. We do not recommend the consumption of edible mushrooms and medicinal plants from the studied localities, as they may pose a risk of intoxication for humans.

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Kuhlmann, Jan, e Nicolaus von Mouillard. "Solutions for modern routine analysis of mycotoxins in edible oils". In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pbep9435.

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Mycotoxins are a large and heterogenic group of biogenic organic compounds that can impact the quality and safety of foods. Due to the diversity of fungi, different kinds of foods are affected by different mycotoxins. Some of them have received special attention due to their high frequency of occurrence or due to their toxicity. For example, aflatoxin B1 is genotoxic and one of the most carcinogenic biogenic compounds known so far. Hence, it is not surprise that several authorities worldwide have set maximum levels for this compound as well as for the most relevant further mycotoxins in certain foods, making analysis of regulated mycotoxins a common part of quality control in recent food business. As the most relevant mycotoxins regularly occur in grains, seeds, nuts and fruits, well established and validated techniques for extraction and analysis are available for these matrices. Mainly HPLC approaches or, less abundant, GC techniques are applied and frequently derivatization is part of the analysis. With respect to their mainly polar nature, most mycotoxins are not considered to occur in significant amounts in refined edible oils and fats. This might be the reason that not as much attention has been spent on method development and validation for their determination in edible oils. However, in terms of quality control during food processing and in order to monitor removal of undesired compounds from raw materials, the routine analysis of mycotoxins in edible oils and fats has become an important topic. In this presentation, an accredited in-house validated LC-MS routine method for the parallel determination of Aflatoxins, Ochratoxin-A and 9 Fusarium-toxins in edible oils & fats and various seeds, nuts, fruits and compound foods is introduced.

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Khot, Mahesh Balwant. "Life cycle assessment (LCA) of microbial oil-derived fuels and other non-fuel products". In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/imol9786.

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Much literature is available on fungal lipids and their capability as a renewable oil platform for alternate fuels, chemicals, and food products. Microbial oils will not displace all edible oils soon, given techno-economical hurdles in commercialization. However, continued research & development can flatten the curve of deforestation and land-use impacts associated with cultivating these crops. To better understand how oleaginous yeasts and fungi could alleviate the challenges related to the energy-environment-food nexus, it becomes critical to investigate their potential environmental impacts quantitively compared to other feedstocks. Life cycle analysis or assessment (LCA) is a standard tool used for this purpose. LCA studies are not being conducted on a broader scale for fungus-derived oils than their phototrophic algal counterparts. The different stages in the life cycle of fungal lipid production that can be analyzed for environmental implications include cultivation and fermentation, oil extraction; further downstream processing; and end-use. The LCA method for fungal lipid-derived biofuel production systems should cover the main sustainability concerns of biofuel production systems: energy efficiency, climate change, and land occupation. With the scope of microbial oil applications expanding beyond non-fuel encompassing food, supplements, and medicines, their subsequent environmental implications need to be investigated. Further work is required in this area. There are significant knowledge gaps in life cycle inventory and impact assessment information for non-fuel applications.

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Rapporti di organizzazioni sul tema "Edible fungi"

Schwartz, Bertha, Vaclav Vetvicka, Ofer Danai e Yitzhak Hadar. Increasing the value of mushrooms as functional foods: induction of alpha and beta glucan content via novel cultivation methods. United States Department of Agriculture, gennaio 2015. http://dx.doi.org/10.32747/2015.7600033.bard.

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During the granting period, we performed the following projects: Firstly, we differentially measured glucan content in several pleurotus mushroom strains. Mushroom polysaccharides are edible polymers that have numerous reported biological functions; the most common effects are attributed to β-glucans. In recent years, it became apparent that the less abundant α-glucans also possess potent effects in various health conditions. In our first study, we explored several Pleurotus species for their total, β and α-glucan content. Pleurotuseryngii was found to have the highest total glucan concentrations and the highest α-glucans proportion. We also found that the stalks (stipe) of the fruit body contained higher glucan content then the caps (pileus). Since mushrooms respond markedly to changes in environmental and growth conditions, we developed cultivation methods aiming to increase the levels of α and β-glucans. Using olive mill solid waste (OMSW) from three-phase olive mills in the cultivation substrate. We were able to enrich the levels mainly of α-glucans. Maximal total glucan concentrations were enhanced up to twice when the growth substrate contained 80% of OMSW compared to no OMSW. Taking together this study demonstrate that Pleurotuseryngii can serve as a potential rich source of glucans for nutritional and medicinal applications and that glucan content in mushroom fruiting bodies can be further enriched by applying OMSW into the cultivation substrate. We then compared the immune-modulating activity of glucans extracted from P. ostreatus and P. eryngii on phagocytosis of peripheral blood neutrophils, and superoxide release from HL-60 cells. The results suggest that the anti-inflammatory properties of these glucans are partially mediated through modulation of neutrophileffector functions (P. eryngiiwas more effective). Additionally, both glucans dose-dependently competed for the anti-Dectin-1 and anti-CR3 antibody binding. We then tested the putative anti-inflammatory effects of the extracted glucans in inflammatory bowel disease (IBD) using the dextran sulfate sodium (DSS)–induced model in mice. The clinical symptoms of IBD were efficiently relieved by the treatment with two different doses of the glucan from both fungi. Glucan fractions, from either P. ostreatus or P. eryngii, markedly prevented TNF-α mediated inflammation in the DSS–induced inflamed intestine. These results suggest that there are variations in glucan preparations from different fungi in their anti-inflammatory ability. In our next study, we tested the effect of glucans on lipopolysaccharide (LPS)-induced production of TNF-α. We demonstrated that glucan extracts are more effective than mill mushroom preparations. Additionally, the effectiveness of stalk-derived glucans were slightly more pronounced than of caps. Cap and stalk glucans from mill or isolated glucan competed dose-dependently with anti-Dectin-and anti-CR-3 antibodies, indicating that they contain β-glucans recognized by these receptors. Using the dextran sulfate sodium (DSS)-inflammatory bowel disease mice model, intestinal inflammatory response to the mill preparations was measured and compared to extracted glucan fractions from caps and stalks. We found that mill and glucan extracts were very effective in downregulatingIFN-γ and MIP-2 levels and that stalk-derived preparations were more effective than from caps. The tested glucans were equally effective in regulating the number of CD14/CD16 monocytes and upregulating the levels of fecal-released IgA to almost normal levels. In conclusion, the most effective glucans in ameliorating some IBD-inflammatory associated symptoms induced by DSS treatment in mice were glucan extracts prepared from the stalk of P. eryngii. These spatial distinctions may be helpful in selecting more effective specific anti-inflammatory mushrooms-derived glucans. We additionally tested the effect of glucans on lipopolysaccharide-induced production of TNF-α, which demonstrated stalk-derived glucans were more effective than of caps-derived glucans. Isolated glucans competed with anti-Dectin-1 and anti-CR3 antibodies, indicating that they contain β-glucans recognized by these receptors. In conclusion, the most effective glucans in ameliorating IBD-associated symptoms induced by DSS treatment in mice were glucan extracts prepared from the stalk of P. eryngii grown at higher concentrations of OMSW. We conclude that these stress-induced growing conditions may be helpful in selecting more effective glucans derived from edible mushrooms. Based on the findings that we could enhance glucan content in Pleurotuseryngii following cultivation of the mushrooms on a substrate containing different concentrations of olive mill solid waste (OMSW) and that these changes are directly related to the content of OMSW in the growing substrate we tested the extracted glucans in several models. Using dextran sulfate sodium (DSS)–inflammatory bowel disease (IBD) mice model, we measured the colonic inflammatory response to the different glucan preparations. We found that the histology damaging score (HDS) resulting from DSS treatment reach a value of 11.8 ± 2.3 were efficiently downregulated by treatment with the fungal extracted glucans, glucans extracted from stalks cultivated at 20% OMSWdownregulated to a HDS value of 6.4 ± 0.5 and at 80% OMSW showed the strongest effects (5.5 ± 0.6). Similar downregulatory effects were obtained for expression of various intestinal cytokines. All tested glucans were equally effective in regulating the number of CD14/CD16 monocytes from 18.2 ± 2.7 % for DSS to 6.4 ± 2.0 for DSS +glucans extracted from stalks cultivated at 50% OMSW. We finally tested glucans extracted from Pleurotuseryngii grown on a substrate containing increasing concentrations of olive mill solid waste (OMSW) contain greater glucan concentrations as a function of OMSW content. Treatment of rat Intestinal epithelial cells (IEC-6) transiently transfected with Nf-κB fused to luciferase demonstrated that glucans extracted from P. eryngii stalks grown on 80% OMSWdownregulatedTNF-α activation. Glucans from mushrooms grown on 80% OMSW exerted the most significant reducing activity of nitric oxide production in lipopolysaccharide (LPS) treated J774A.1 murine macrophages. The isolated glucans were tested in vivo using the Dextran Sodium Sulfate (DSS) induced colitis in C57Bl/6 mice and found to reduce the histology damaging score resulting from DSS treatment. Expression of various intestinal cytokines were efficiently downregulated by treatment with the fungal extracted glucans. We conclude that the stress-induced growing conditions exerted by OMSW induces production of more effective anti-inflammatory glucans in P. eryngii stalks.

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