Mushroom Biotechnology: Developments and Applications is a comprehensive book to provide a better understanding of the main interactions between biological, chemical and physical factors directly involved in biotechnological procedures of using mushrooms as bioremediation tools, high nutritive food sources, and as biological helpers in healing serious diseases of the human body. The book points out the latest research results and original approaches to the use of edible and medicinal mushrooms as efficient bio-instruments to reduce the environment and food crises. This is a valuable scientific resource to any researcher, professional, and student interested in the fields of mushroom biotechnology, bioengineering, bioremediation, biochemistry, eco-toxicology, environmental engineering, food engineering, mycology, pharmacists, and more. Includes both theoretical and practical tools to apply mushroom biotechnology to further research and improve value added products Presents innovative biotechnological procedures applied for growing and developing many species of edible and medicinal mushrooms by using high-tech devices Reveals the newest applications of mushroom biotechnology to produce organic food and therapeutic products, to biologically control the pathogens of agricultural crops, and to remove or mitigate the harmful consequences of quantitative expansion and qualitative diversification of hazardous contaminants in natural environment

The discipline of Mushroom Biology, created by the authors of this book, has now been legitimized by references in the scientific literature and by two International Conferences devoted to the subject. This book sets the parameters of Mushroom Biology in a concise manner and also emphasizes trends and points out future directions which will lead to a greater utilization of mushrooms and mushroom products. The discipline was established to bring together persons who have in common scientific or commercial interests involving mushrooms. The authors' definition of mushroom is more broad than the usual mycological definition so that macrofungi other than Basidiomycetes can be included. Mushrooms may be edible, non-edible, poisonous or medicinal species, with hypogeous or epigeous fruiting bodies, and their texture may be fleshy or non-fleshy.Many aspects of Mushroom Biology are presented, including nutritional and medicinal uses, the role of mushrooms in bioremediation, biotechnology, and in the bioconversion of waste organic materials into forms that can enter the major nutrient cycles.Basic scientific studies involving mushroom species are also considered with an emphasis on genetics and breeding.

Since the publication of the first edition, important developments have emerged in modern mushroom biology and world mushroom production and products. The relationship of mushrooms with human welfare and the environment, medicinal properties of mushrooms, and the global marketing value of mushrooms and their products have all garnered great attenti

The discipline of Mushroom Biology, created by the authors of this book, has now been legitimized by references in the scientific literature and by two International Conferences devoted to the subject. This book sets the parameters of Mushroom Biology in a concise manner and also emphasizes trends and points out future directions which will lead to a greater utilization of mushrooms and mushroom products. The discipline was established to bring together persons who have in common scientific or commercial interests involving mushrooms. The authors' definition of mushroom is more broad than the usual mycological definition so that macrofungi other than Basidiomycetes can be included. Mushrooms may be edible, non-edible, poisonous or medicinal species, with hypogeous or epigeous fruiting bodies, and their texture may be fleshy or non-fleshy.Many aspects of Mushroom Biology are presented, including nutritional and medicinal uses, the role of mushrooms in bioremediation, biotechnology, and in the bioconversion of waste organic materials into forms that can enter the major nutrient cycles.Basic scientific studies involving mushroom species are also considered with an emphasis on genetics and breeding.

Biotechnology of Filamentous Fungi: Technology and Products provides a comprehensive discussion of the molecular biology, genetics, and biochemistry of filamentous fungi. It also deals with general principles of biochemical engineering such as process design and scaleup. The book's main emphasis, however, is on the commercial significance of filamentous fungi. The book highlights the unique aspects of filamentous fungi along with those aspects common to most microorganisms studied in industries that use biotechnology. Filamentous fungi can generate a wide range of industrial products including primary metabolites such as organic acids, secondary metabolites such as ß-lactam antibiotics, nonantibiotic drugs, and enzymes for use in food production. Whole organisms such as mushrooms can be used as well as organisms used as insecticides and herbicides. Filamentous fungi also qualify as potential hosts for the secretion of certain heterogeneous proteins such as mammalian proteins. However, not all things related to fungi are beneficial. Mycotoxins products by fungi can be lethal to humans; there is also a need to develop antifungal agents to destroy fungi that can kill animals and plants. These topics are important aspects of the biotechnology of filamentous fungi and are dealt with in this text.

This new edition of The Fungi provides a comprehensive introduction to the importance of fungi in the natural world and in practical applications, from a microbiological perspective.

Contributions from 80 world-renowned authorities representing a broad international background lend Fungal Biotechnology in Agricultural, Food, and Environmental Applicationsfirst-class information on the biotechnological potential of entomopathogenic fungi and ergot alkaloids, applications of Trichoderma in disease control, and the development of mycoherbicides. Additional topics include fungal control of nematodes, control of plant disease by arbuscular mycorrhizal fungi, strategies for controlling vegetable and fruit crops, molecular biology tactics with mycotoxigenic fungi and the development of biofungicides, production of edible fungi, fermented foods, and high-value products like mycoprotein.

Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the most up to date information on the various edible mushrooms on the market. Compiling knowledge on their production, application and nutritional effects, chapters are dedicated to the cultivation of major species such as Agaricus bisporus, Pleurotus ostreatus, Agaricus subrufescens, Lentinula edodes, Ganoderma lucidum and others. With contributions from top researchers from around the world, topics covered include: Biodiversity and biotechnological applications Cultivation technologies Control of pests and diseases Current market overview Bioactive mechanisms of mushrooms Medicinal and nutritional properties Extensively illustrated with over 200 images, this is the perfect resource for researchers and professionals in the mushroom industry, food scientists and nutritionists, as well as academics and students of biology, agronomy, nutrition and medicine.

Mycelium Running is a manual for the mycological rescue of the planet. That’s right: growing more mushrooms may be the best thing we can do to save the environment, and in this groundbreaking text from mushroom expert Paul Stamets, you’ll find out how. The basic science goes like this: Microscopic cells called “mycelium”--the fruit of which are mushrooms--recycle carbon, nitrogen, and other essential elements as they break down plant and animal debris in the creation of rich new soil. What Stamets has discovered is that we can capitalize on mycelium’s digestive power and target it to decompose toxic wastes and pollutants (mycoremediation), catch and reduce silt from streambeds and pathogens from agricultural watersheds (mycofiltration), control insect populations (mycopesticides), and generally enhance the health of our forests and gardens (mycoforestry and myco-gardening). In this comprehensive guide, you’ll find chapters detailing each of these four exciting branches of what Stamets has coined “mycorestoration,” as well as chapters on the medicinal and nutritional properties of mushrooms, inoculation methods, log and stump culture, and species selection for various environmental purposes. Heavily referenced and beautifully illustrated, this book is destined to be a classic reference for bemushroomed generations to come.

The edited book consolidates information for profitable commercial cultivation of medicinal mushrooms. The book suggests a large number of substrates to the growers for use in commercial cultivation of Mushrooms. It also elucidates the conservation of wild endangered medicinal mushrooms. Mushrooms are the fungal fruiting bodies which can be seen by naked eyes and collected by hands. These are extremely heterogeneous organisms characterized by high levels of species diversity and are widespread in all environments. Researches conducted by score of mycologists and biotechnologists, have resulted in the continuous discovery of new species and the variability of environments where fungi can be harvested, including air, space the seabed. The fields of applications are unfolding a panorama of uses in varied fields, ranging from agriculture, bioremediation, forestry, food, cosmetics, medical, and in pharmaceutical sectors. The book comprises of three parts, first mentions their applications in Ayurvedic and traditional system of Chinese medicine for the cure of ailments. The truffles are delicious, while many others are recommended, as cure in deadly diseases like cancer, COVID-19, and HIV, as well as memory and longevity enhancer. Lentinus, Ganoderma, and Cordyceps are considered good as antioxidant and cure for inflammation. Second part deals with their occurrence in different habitats and seasons and their biology. Enzymes and mechanisms involved in biodegradation and anatomical details of rotting wood. The third part brings about the need of mushroom technology in improving rural economy. This book is a useful read for researchers and students in agriculture, agronomy and researchers working on mushrooms. ​