Edible Mushroom of Lentinula spp.: A Case Study of Shiitake (Lentinula edodes L.) Cultivation

Document Type : Review

Authors

1 Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary

2 Vegetable crops Department , Agriculture and Biological Division- National Research Centre

Abstract

Day 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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History

  • Receive Date: 14 February 2022
  • Revise Date: 03 March 2022
  • Accept Date: 14 April 2022

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