Adaptability and Trait Stability Analysis in Volvariella volvacea (Paddy Straw Mushroom)

@article{Sharma2019AdaptabilityAT,
  title={Adaptability and Trait Stability Analysis in Volvariella volvacea (Paddy Straw Mushroom)},
  author={Ved P Sharma and Anil Kumar and Anupam Barh and Shwet Kamal and Satish Kumar},
  journal={International Journal of Current Microbiology and Applied Sciences},
  year={2019}
}
Paddy straw mushroom (Volvariella volvacea) is an edible mushroom of warm and humid areas and it is known for its nutritional value, unique aroma and texture. It grows well between 28 and 34 0 C temperature (Bao et al., 2013; Chang, 1969, 1978; Tao et al., 2014). This mushroom ranks sixth in the global production of cultivated mushrooms and accounts for 5–6% of world production (Buswell and Chen, 2005).It has significant pharmacological properties, including antitumor polysaccharides, immune… 
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Cultivation technology and spawn production of Volvariella volvacea : Paddy straw mushroom
Volvariella volvacea is majorly cultivated edible species that includes in the family Pluteaceae of the Basidiomycetes. This mushroom has some fallowing common names such as paddy straw mushroom,

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TLDR
Genome sequencing of V. volvacea has improved the understanding of the biological characteristics related to the degradation of the cultivating compost, the sexual reproduction mechanism, and the sensitivity to low temperatures at the molecular level which in turn will enable us to increase the industrial production of this mushroom.
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