ALBERTO edgardo Omar
capítulos de libros
Naturally Occurring Strains of Edible Mushrooms: A Source to Improve the Mushroom Industry
Edible and Medicinal Mushrooms: Technology and Applications
John Wiley & Sons Ltd
Año: 2017; p. 415 - 425
Mushroom cultivation world over is based mainly on three species: Agaricus bisporus (both the white button mushroom and the brownish Portobello), Pleurotus ostreatus, and  Lentinula edodes . Southeast Asian countries have a food culture that values mushroom diversity, so they appreciate and consume many species of mushrooms.Although 2500 species of mushrooms have been reported as edible, only 50 species are pro -duced on substrates. From these, only 25 are commercially produced and about eight are the most frequently produced around the world (Chang, 1993).The current production of mushrooms is based on the domestication process of many strains that were collected in the wild over the last 50 years, and were selected because of their quality and productivity.One of the problems in mushroom production is that commercial strains sometimes reduce in their production performance after several consecutive subcultures or after a long period of storage in culture medium, leading to a reduction in the yield.Biological efficiencies can sometimes be raised by optimization of cultural conditions, such as combining different substrates or adding nutritional supplements. Nevertheless, these prac -tices are not always successful in recovering the production of a commercial strain?s perfor -mance. An alternative solution could be to search for new natural occurring strains for cultivation, which could result in finding highly productive or quality strains.If we take into consideration the increasing world population, the challenge today is to find new species and new strains that could help to improve the mushroom production for the forthcoming years.