香菇属食用菌——以香菇为例培养

P. Hajdu, Z. Abdalla, H. El-Ramady, J. Prokisch
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引用次数: 4

摘要

每天,人类都在寻找除了主要传统来源之外的其他营养来源。食用菌因其对人体健康有益,早在几年前就已被人类食用。食用蘑菇及其种类包括许多不同的蘑菇,如平菇、香菇等。香菇(Lentinula edodes L.)被认为是世界上第二重要的栽培蘑菇,占全球蘑菇消费量的25%以上。该菌具有多种特性,在生鲜和功能食品、生物乙醇生产、植物病害的生物防治、土壤和水污染的生物指示剂、药用特性和生物技术应用等领域具有广泛的应用前景。关于这种蘑菇的不同主题的研究已经发表了几篇,但在利用这种蘑菇进行纳米颗粒的绿色或生物合成以及真菌-纳米修复污染环境等许多领域仍需要深入研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Edible Mushroom of Lentinula spp.: A Case Study of Shiitake (Lentinula edodes L.) Cultivation
ay by Day, the human is searching about any alternative sources for his nutrition beside the main traditional sources. Edible mushrooms already have been consumed by the human several years ago due to their beneficial for human health. The list of edible mushrooms and their species include many different mushrooms like Pleurotus , Lentinula and others. The mushroom of shiitake ( Lentinula edodes L.) is considered the second important cultivated mushroom in the world, which is contributed by more than 25% from the global mushroom consumption. This mushroom has several promising properties, which support their applications in many fields including fresh and functional foods, bioethanol production, bio-control of plant diseases, bioindicator for soil and water pollution, medicinal attributes, and biotechnological application. Several studies have been published on this mushroom in different themes, but there are still many fields need investigations including the green or biosynthesis of nanoparticles using this mushroom beside the myco-nano-remediation of polluted environments.
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