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de Abreu CG, Roesch LFW, Andreote FD, Silva SR, de Moraes TSJ, Zied DC, de Siqueira FG, Dias ES, Varani AM, Pylro VS. Decoding the chromosome-scale genome of the nutrient-rich Agaricus subrufescens: a resource for fungal biology and biotechnology. Res Microbiol 2023; 174:104116. [PMID: 37573924 DOI: 10.1016/j.resmic.2023.104116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 07/31/2023] [Accepted: 08/07/2023] [Indexed: 08/15/2023]
Abstract
Agaricus subrufescens, also known as the "sun mushroom," has significant nutritional and medicinal value. However, its short shelf life due to the browning process results in post-harvest losses unless it's quickly dehydrated. This restricts its availability to consumers in the form of capsules. A genome sequence of A. subrufescens may lead to new cultivation alternatives or the application of gene editing strategies to delay the browning process. We assembled a chromosome-scale genome using a hybrid approach combining Illumina and Nanopore sequencing. The genome was assembled into 13 chromosomes and 31 unplaced scaffolds, totaling 44.5 Mb with 96.5% completeness and 47.24% GC content. 14,332 protein-coding genes were identified, with 64.6% of the genome covered by genes and 23.41% transposable elements. The mitogenome was circularized and encoded fourteen typical mitochondrial genes. Four polyphenol oxidase (PPO) genes and the Mating-type locus were identified. Phylogenomic analysis supports the placement of A. subrufescens in the Agaricomycetes clade. This is the first available genome sequence of a strain of the "sun mushroom." Results are available through a Genome Browser (https://plantgenomics.ncc.unesp.br/gen.php?id=Asub) and can support further fungal biological and genomic studies.
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Affiliation(s)
| | | | - Fernando Dini Andreote
- Department of Soil Science, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, SP, Brazil
| | - Saura Rodrigues Silva
- Department of Microbiology and Cell Science, University of Florida, Gainesville, FL, USA
| | | | - Diego Cunha Zied
- Department of Crop Production, School of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, São Paulo, Brazil
| | | | - Eustáquio Souza Dias
- Department of Biology, Federal University of Lavras - UFLA, Lavras, Minas Gerais, Brazil
| | - Alessandro M Varani
- UNESP - São Paulo State University, School of Agricultural and Veterinarian Sciences, Department of Agricultural and Environmental Biotechnology, Campus Jaboticabal, CEP 14884-900, SP, Brazil.
| | - Victor Satler Pylro
- Department of Biology, Federal University of Lavras - UFLA, Lavras, Minas Gerais, Brazil.
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Vieira Junior WG, Centeio Cardoso RV, Fernandes Â, Ferreira ICFR, Barros L, Pardo-Giménez A, Mendel Soares DM, Stevani CV, Zied DC. Influence of strains and environmental cultivation conditions on the bioconversion of ergosterol and vitamin D 2 in the sun mushroom. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1699-1706. [PMID: 34455581 DOI: 10.1002/jsfa.11510] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 08/20/2021] [Accepted: 08/29/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The fungus Agaricus subrufescens is grown commercially in China, the USA, Brazil, Taiwan and Japan, among others. However, each country adopts a cultivation system that significantly influences the agronomical parameters and chemical composition of the harvested mushrooms. In this study, the influence of the cultivation process on the content of ergosterol and vitamin D2 was evaluated. RESULTS Four commercial strains of A. subrufescens (ABL 04/49, ABL CS7, ABL 18/01 and ABL 19/01) and two environmental cultivation conditions (in the field and a controlled chamber with the absence of sunlight) were used. Infield cultivation, ABL CS7 and ABL 19/01 strains presented better agronomic parameters, whereas in a protected environment ABL 19/01, ABL 04/49 and ABL 18/01 demonstrated better performance, respectively. The highest biological efficiency value (64%) was provided by ABL 19/01 strain in a controlled environment. CONCLUSION The highest content in ergosterol (990 mg kg-1 ) and vitamin D2 (36.8 mg kg-1 ) were observed in mushrooms obtained in the field from strain ABL 04/49, which presents reasonable agronomic parameters for cultivation. © 2021 Society of Chemical Industry.
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Affiliation(s)
| | | | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | | | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Arturo Pardo-Giménez
- Centro de Investigación, Experimentación y Servicios del Champiñón (CIES), Quintanar del Rey, Spain
| | - Douglas Moraes Mendel Soares
- Departamento de Química Fundamental, Instituto de Química (IQ), Universidade de São Paulo (USP), São Paulo, Brazil
| | - Cassius Vinicius Stevani
- Departamento de Química Fundamental, Instituto de Química (IQ), Universidade de São Paulo (USP), São Paulo, Brazil
| | - Diego Cunha Zied
- Faculdade de Ciências Agrárias e Tecnológicas (FCAT), Universidade Estadual Paulista, São Paulo, Brazil
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Outdoor versus indoor cultivation: Effects on the metabolite profile of Agaricus subrufescens strains analyzed by untargeted metabolomics. Food Chem 2021; 374:131740. [PMID: 34879324 DOI: 10.1016/j.foodchem.2021.131740] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 11/27/2021] [Accepted: 11/28/2021] [Indexed: 11/23/2022]
Abstract
Agaricus subrufescens has emerged as an important culinary-medicinal mushroom over the last decades. Efforts have been dedicated to upgrade the A. subrufescens productive process via strain selection and cultivation scaling-up. However, little is known on the influence of those variables on the metabolite profiles and nutraceutical properties of this mushroom. In this work, the effects of outdoor versus indoor cultivation on the metabolite profiles of five commercial strains of A. subrufescens were investigated by untargeted metabolomics. UHPLC-MS coupled to multivariate data analysis revealed that the concentration of several metabolites with reported health-related properties as well as related to taste and browning varied significantly between strains and were affected by the cultivation system in a strain-dependent manner. Data suggest that increasing the production scale by means of indoor cultivation may decrease the nutraceutical quality of some A. subrufescens strains while also affecting taste and browning susceptibility to different extents.
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Overview of four Agaricus subrufescens strains used in the last 15 years in Brazil and other countries and current potential materials for the future. Mycol Prog 2021. [DOI: 10.1007/s11557-021-01711-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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5
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Hiramoto K, Nishioka J, Suzuki K. Innate immune activation and antitumor effects of Lactobacillus-fermented Sparassis crispa extract in mice. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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Pardo-Giménez A, Pardo JE, Dias ES, Rinker DL, Caitano CEC, Zied DC. Optimization of cultivation techniques improves the agronomic behavior of Agaricus subrufescens. Sci Rep 2020; 10:8154. [PMID: 32424164 PMCID: PMC7235075 DOI: 10.1038/s41598-020-65081-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Accepted: 04/28/2020] [Indexed: 11/15/2022] Open
Abstract
New species of medicinal mushrooms have emerged over the past several decades, such as the Sun mushroom, Agaricus subrufescens. Horticultural improvements are required to shift its cultivation from small-scale local production to large-scale international production. The research reported here evaluated the agronomic behavior and the chemical characteristics of the Sun mushroom as a function of i) nutritional supplementation ii) ruffling of the casing layer and iii) the temperature management on the primordia induction and reduction of the crop cycle. Supplementation was beneficial for yield, unit mushroom weigh and decrease in time to first harvest. Supplementation improved biological efficiency with Champfood providing a yield increase of 15% over the non-supplemented compost. Among the supplements only Promycel increased the individual mushroom weight. Ruffling overall improved the yield in the 2nd and 4th flush. Already biological efficiency was greater by 21%. The highest yield harvested in any single day in the crop occurred in 3rd flush with the amount of 2.484 kg of mushrooms per m2 for the rapid induction method. Still the biological efficiency was not significantly affected by the mushroom induction temperature method. Only the fat content of the mushrooms was positively affected by the rapid induction of primordia. Champfood supplement promotes a reduction in the value of earliness and an increase of 1st flush yield. The ruffling technique provided an increase in biological efficiency due to the great number of mushrooms harvested. Rapid primordia induction allowed the crop cycle to end 3 days earlier than the slow primordia induction, providing a higher production rate.
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Affiliation(s)
- Arturo Pardo-Giménez
- Centro de Investigación, Experimentación y Servicios del Champiñón (CIES), Quintanar del Rey, Spain
| | - José Emilio Pardo
- Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Albacete, Spain
| | | | - Danny Lee Rinker
- University of Guelph, Vineland Campus, VinelandStation, Guelph, Canada
| | | | - Diego Cunha Zied
- Universidade Estadual Paulista (UNESP), Faculdade de Ciências Agrárias e Tecnológicas (FCAT), Dracena, Brazil.
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Nishioka J, Hiramoto K, Suzuki K. Mushroom Sparassis crispa (Hanabiratake) Fermented with Lactic Acid Bacteria Significantly Enhances Innate Immunity of Mice. Biol Pharm Bull 2020; 43:629-638. [DOI: 10.1248/bpb.b19-00724] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Junji Nishioka
- Department of Clinical Nutrition, Medical Technology Course, Faculty of Health Science, Suzuka University of Medical Science
| | - Keiichi Hiramoto
- Department of Molecular Pathobiology, Faculty of Pharmaceutical Sciences, Suzuka University of Medical Science
| | - Koji Suzuki
- Department of Molecular Pathobiology, Faculty of Pharmaceutical Sciences, Suzuka University of Medical Science
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Naim L, Alsanad MA, El Sebaaly Z, Shaban N, Fayssal SA, Sassine YN. Variation of Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) performance subjected to differentdoses and timings of nano-urea. Saudi J Biol Sci 2020; 27:1573-1579. [PMID: 32489297 PMCID: PMC7253906 DOI: 10.1016/j.sjbs.2020.03.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 02/28/2020] [Accepted: 03/08/2020] [Indexed: 11/30/2022] Open
Abstract
Supplementation of the growing substrate by nitrogenous additives has been known to improve the production of oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. (1871)). However, the application of nano-additives has not been reported in such cultivation yet. The study investigated the effect of nano-urea added in two different doses (3 g and 5 g per kg substrate), once (at spawning or after first flush) or twice (at spawning and after first flush) to the growing substrate consisting of wheat straw and spent oyster substrate (1:1, w/w). Results showed that the application of nano-urea once has induced the highest number of mushroom flushes (four flushes) despite the dose applied. Contrarily to early findings, where high doses of nitrogen have caused inhibition of mushroom growth and production, nano-urea application has had better effects when applied twice. With 5 g/kg, it induced the shortest period between the first and the third flush (15 days). With 3 g/kg, it resulted in the highest biological and economic yields at the third flush (332.7 g/bag and 283.1 g/bag respectively), in total (973.4 g/bag and 854.0 g/bag respectively), the highest biological efficiency (109.6%), and pileus diameter/stipe length ratio (2.8). Experimental findings of the current study may be potentially applied at commercial scale.
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Affiliation(s)
- Layla Naim
- Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut, Lebanon.,University of Forestry, 10 Kliment Ohridski Blvd, BG1797 Sofia, Bulgaria
| | - Mohammed A Alsanad
- Department of Environment and Agricultural Natural Resources, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 400, Al Ahsa 31982, Saudi Arabia
| | - Zeina El Sebaaly
- Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut, Lebanon
| | - Nidal Shaban
- University of Forestry, 10 Kliment Ohridski Blvd, BG1797 Sofia, Bulgaria
| | - Sami Abou Fayssal
- Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut, Lebanon.,University of Forestry, 10 Kliment Ohridski Blvd, BG1797 Sofia, Bulgaria
| | - Youssef N Sassine
- Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut, Lebanon.,Department of Agricultural Biotechnology, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 400, Ahsa 31982, Saudi Arabia
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Zied DC, Pardo-Giménez A, de Oliveira GA, Carrasco J, Zeraik ML. Study of Waste Products as Supplements in the Production and Quality of Pleurotus ostreatus var. Florida. Indian J Microbiol 2019; 59:328-335. [PMID: 31388210 DOI: 10.1007/s12088-019-00805-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Accepted: 04/12/2019] [Indexed: 11/28/2022] Open
Abstract
Among the cultivated mushroom, the genus Pleurotus is the second largest produced worldwide and the most produced in Brazil. The application of agricultural by-products (wastes) as substrate supplement is an effective approach to generate quality food while promoting a circular economy in agriculture. The manuscript evaluates the three key aspects of this practice: (1) the response of different mushroom strains to supplementation, (2) the use of agricultural by-products with different N content, and (3) the efficacy of certain preliminary treatments applied to the supplements. To this end, production and nutritional quality of the mushroom were tested along the crop cycle. Compared to the control substrate, the yield increased by 11, 26, 30 and 42% in the first flush and by 86 and 31% in the second flush. Supplementation resulted in an increment of the fiber and protein content of mushroom and a decline of carbohydrate and lipid content of mushroom.
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Affiliation(s)
- Diego Cunha Zied
- 1Faculdade de Ciências Agrárias e Tecnológicas (FCAT), Universidade Estadual Paulista (UNESP), Câmpus de Dracena, Rod. Cmte João Ribeiro de Barros, km 651, Bairro das Antes, Dracena, SP 17900-000 Brazil
| | - Arturo Pardo-Giménez
- Centro de Investigación, Experimentación y Servicios del Champiñón (CIES), C/Peñicas, s/n, Apdo. 63, 16220 Quintanar del Rey¸Cuenca, Spain
| | | | - Jaime Carrasco
- 4Department of Plant Sciences, University of Oxford, S Parks Rd, Oxford, OX1 3RB UK
| | - Maria Luiza Zeraik
- 3Departamento de Química, Universidade Estadual de Londrina (UEL), Londrina, PR 86051-990 Brazil
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10
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Zied DC, Caitano CEC, Pardo-Gimenez A, Dias ES, Zeraik ML, Pardo JE. Using of Appropriated Strains in the Practice of Compost Supplementation for Agaricus subrufescens Production. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00026] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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11
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Singhal S, Rasane P, Kaur S, Garba U, Singh J, Raj N, Gupta N. Mushroom Cultivation, Processing and Value-added Products: A Patent Based Review. Recent Pat Food Nutr Agric 2018; 10:3-19. [PMID: 29866029 DOI: 10.2174/2212798410666180604101353] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 05/10/2018] [Accepted: 05/24/2018] [Indexed: 11/22/2022]
Abstract
BACKGROUND Edible mushrooms are an abundant source of carbohydrates, proteins, and multiple antioxidants and phytonutrients. This paper presents a general overview on the edible fungus describing the inventions made in the field of its cultivation, equipment and value-added products. OBJECTIVE To understand and review the innovations and nutraceutical benefits of mushrooms as well as to develop interest regarding the edible mushrooms. METHODS Information provided in this review is based on the available research investigations and patents. RESULT Mushrooms are an edible source of a wide variety of antioxidants and phytonutrients with a number of nutraceutical properties including anti-tumor and anti-carcinogenic. Thus, several investigations are made for cultivation and improvement of the yield of mushrooms through improvisation of growth substrates and equipment used for mushroom processing. The mushroom has been processed into various products to increase its consumption, providing the health and nutritional benefit to mankind. CONCLUSION This paper summarizes the cultivation practices of mushroom, its processing equipment, methods of preservation, value-added based products, and its nutraceutical properties. The review also highlights the various scientific feats achieved in terms of patents and research publications promoting mushroom as a wholesome food.
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Affiliation(s)
- Somya Singhal
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India.,Centre of Food Science and Technology, Banaras Hindu University, Varanasi 221005, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Umar Garba
- Department of Agro- Industry, Naresuan University, Phitsanulok 65000, Thailand
| | - Jyoti Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Nishant Raj
- Daily Food Company, As Sulay, Riyadh 14322, Saudi Arabia
| | - Neeru Gupta
- Lalit Mohan Sharma Government Post-Graduation College, HNB Garhwal University, Rishikesh, Uttarakhand 249201, India
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Mycochemical Characterization of Agaricus subrufescens considering Their Morphological and Physiological Stage of Maturity on the Traceability Process. BIOMED RESEARCH INTERNATIONAL 2017; 2017:2713742. [PMID: 29082241 PMCID: PMC5610804 DOI: 10.1155/2017/2713742] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 07/19/2017] [Accepted: 08/07/2017] [Indexed: 11/23/2022]
Abstract
Agaricus subrufescens Peck is a basidiomycete with immunomodulatory compounds and antitumor activities. This research evaluated the mycochemical composition of A. subrufescens, considering their morphological and physiological stage of maturity, with a particular focus on the development of a traceability process for the formulation of new nutritional products based on fungal foods. The stipes contained a high amount of dry matter (10.33%), total carbohydrate (69.56%), available carbohydrate (63.89%), and energy value (363.97 kcal 100 g−1 DM). The pilei contained a high amount of moisture (90.66%), nitrogen (7.75%), protein (33.96%), ash (8.24), crude fat (2.44%), acid detergent fiber (16.75 g kg−1), neutral detergent fiber (41.82 g kg−1), hemicellulose (25.07 g kg−1), and lignin (9.77 g kg−1). Stipes with mature physiological stage had higher values of dry matter (10.50%), crude fiber (5.94%), total carbohydrate (72.82%), AC (66.88%), and energy value (364.91 kcal 100 g−1 DM). Pilei of the mushrooms in the immature physiological stage had higher values of P (36.83%), N (8.41%), and A (8.44%). Due to the differences between the mycochemical compositions of the morphological parts of mushrooms linked to their physiological stage of maturity, such characteristics have immense potential to be considered for a traceability process. This study can be used for the purpose of providing the consumer with more product diversity, optimizing bioactivities of composts, and allowing farmers an efficient and profitable use of the mushroom biomass.
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Martos ET, Zied DC, Junqueira PPG, Rinker DL, Da Silva R, Toledo RCC, Dias ES. Casing layer and effect of primordia induction in the production of Agaricus subrufescens mushroom. ACTA ACUST UNITED AC 2017. [DOI: 10.1016/j.anres.2017.04.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Li W, Chen W, Yang Y, Zhang J, Feng J, Yu H, Zhou S, Li X, Liu Y. Effects of culture substrates on taste component content and taste quality ofLentinula edodes. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13362] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Wen Li
- Institute of Edible Fungi, Shanghai Academy of Agriculture Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South); Ministry of Agriculture, the People's Republic of China; 1000 Jinqi Road Shanghai 201403 China
| | - Wanchao Chen
- Institute of Edible Fungi, Shanghai Academy of Agriculture Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South); Ministry of Agriculture, the People's Republic of China; 1000 Jinqi Road Shanghai 201403 China
| | - Yan Yang
- Institute of Edible Fungi, Shanghai Academy of Agriculture Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South); Ministry of Agriculture, the People's Republic of China; 1000 Jinqi Road Shanghai 201403 China
| | - Jingsong Zhang
- Institute of Edible Fungi, Shanghai Academy of Agriculture Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South); Ministry of Agriculture, the People's Republic of China; 1000 Jinqi Road Shanghai 201403 China
| | - Jie Feng
- Institute of Edible Fungi, Shanghai Academy of Agriculture Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South); Ministry of Agriculture, the People's Republic of China; 1000 Jinqi Road Shanghai 201403 China
| | - Hailong Yu
- Institute of Edible Fungi, Shanghai Academy of Agriculture Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South); Ministry of Agriculture, the People's Republic of China; 1000 Jinqi Road Shanghai 201403 China
| | - Shuai Zhou
- Institute of Edible Fungi, Shanghai Academy of Agriculture Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South); Ministry of Agriculture, the People's Republic of China; 1000 Jinqi Road Shanghai 201403 China
| | - Xiaobei Li
- Institute of Agro-Food Standards and Testing Technology, Shanghai Academy of Agriculture Sciences, Supervision and Testing Center for Edible Fungi Quality (Shanghai); Ministry of Agriculture, the People's Republic of China; 1000 Jinqi Road Shanghai 201403 China
| | - Yanfang Liu
- Institute of Edible Fungi, Shanghai Academy of Agriculture Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South); Ministry of Agriculture, the People's Republic of China; 1000 Jinqi Road Shanghai 201403 China
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