Shu-Ting Chang

Mushroom biology and mushroom products

This book provides an up-to-date account of current research trends and advances in mushroom biology and mushroom products, and highlights some of the problem areas which remain to be resolved.

Mushrooms As Human Food

Although mushrooms have at one time been used as a staple food in some parts of Russia and South America, and they have been served as the main dish during mushroom seasons in Africa, they are generally considered only as an ingredient or complement to various dishes-rather than as a daily vegetable. However, mushrooms have been and will be increasing in importance as a source of food because they have a pleasing flavor, fine texture, adequate protein content (Crisan and Sands 1978), and health benefits (Mori 1974). The demand for mushrooms in some industrialized countries has increased

A New Look at Cultivated Mushrooms

Because mushrooms have a high protein content, mushroom cultivation has the potential to increase protein for human consumption in developing countries. Attempts are being made to fruit mushrooms in culture other than the widely available Agaricus and Letinus. Mushrooms can grow on substrates primarily of agricultural and industrial wastes, require little land, and the used compost improves agricultural soil. (Accepted for publication 28 November 1983)

The Sterol Composition of Volvariella Volvacea and other Edible Mushrooms

The total lipid content of Volvariella volvacea, Pleurotus sajor-caju, Tremella fuciformis, Lentinus edodes, Agaricus bisporus, Auricularia auricula ranged from 0.6% to 3.1% dry weight. The sterols in lipid were separated by column chromatography, preparative thin layer chromatography and recrystallization, and their structures were then determined by gas liquid chromatography, ultraviolet spectroscopy, infrared spectroscopy, mass spectroscopy, and nuclear magnetic resonance spectroscopy. Ergosterol, provitamin D2, was present in all six edible mushrooms studied; V. volvacea had the highest percentage (0.4% of dry materials), followed by L. edodes (0.27%) and A. bisporus (0.23%). The lowest percentage of provitamin D2 was in T. fuciformis (0.01%). The provitamin D2 content was higher in the mature stage (0.54% dry weight) than the egg stage (0.39%) in V. volvacea. The cap of this species contained 0.63% provitamin D2; this was higher than the content ofthe stalk (0.27%). 240-methylcholesta-5,7-dien-3/?-ol, provitamin-D4, and 240-methylcholesta-7-en-3#-ol, 7-ergostenol, were also present in V. volvacea, P. sajor-caju and L. edodes.

Biomass and extracellular hydrolytic enzyme production by six mushroom species grown on soybean waste

SummarySoybean waste is a good substrate for biomass production, and the expression of amylolytic, xylanolytic and proteolytic enzymes, by selected mushroom fungi. Considerable potential exists for converting soybean wastes into added-value products using systems based on these fungi.

A New Double-Stranded Rna Virus from Volvariella Volvacea

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