Food from fungi

  title={Food from fungi},
  author={Frank A. Gilbert and Radcliffe F. Robinson},
  journal={Economic Botany},
If and when economic conditions and technological advances become favorable, fungi may some day be significant in furnishing human food through their protein-synthesizing capacity. The yeast, Torulopsis, has already been utilized on a commercial scale in this direction in Germany, Jamaica, South Africa, India, California and Wisconsin. 

The amazing potential of fungi: 50 ways we can exploit fungi industrially

This manuscript reviews fifty ways in which fungi can potentially be utilized as biotechnology and provides a flow chart that can be used to convince funding bodies of the importance of fungi for biotechnological research and as potential products.

Mushroom cultivation: Substantial key to food security

The worldwide sustenance and wholesome security of the expanding population is a generous test, which searches for new harvest (better yield from conventional ones) as a wellspring of nourishment

Food Value of Edible Mushrooms from Upper-Shaba Region

During our stay of several years in the south of the Upper-Shaba region of Zaïre, we observed that the consumption of wild mushrooms constitutes an appreciable food supplement for the local

Characterization of Pleurotus sp. of mushroom based on phenotypic, biochemical and yield parameter

The present investigations were carried out to study the cultural characteristics, morphological characteristics and protein percent of 10 different species of genus Pleurotus and H. ulmarius was found to be the best yielder and highest percentage of protein content.

Evaluation of Different Supplementation Effect to Capsulated on the yield of oyster mushroom (P. Sajor Caju.)

Evaluation of different supplementation effect to capsulated on the yield of edible mushroom Pleurotus sajor caju (Fr.)’ Singer indicated that moisture content of the substrate was 72 percent and 69 percent during 2011 and 2012, respectively.

Review Mushrooms: A Source of Immunomodulating and Antitumor Polysaccharides

The number of mushrooms on Earth is estimated at 1, 40,000 of which may be only 10% are known. Meanwhile, of those ~ 14,000 species tha t we known today, about 50% are considered to possess varying

Edible Mushroom Cultivation for Food Security and Rural Development in China: Bio-Innovation, Technological Dissemination and Marketing

Mushrooms traditionally collected from forests and now more cultivated have recently become the products of the fifth-largest agricultural sector in China. It was estimated that more than 25 million

Knowledge and use of fungi by a mycophilic society of the Venezuelan Amazon

This paper reports on the knowledge and useful applications of various fungi by the Hotï, a recently contacted Native American society inhabiting the Sierra Maigualida region of the Venezuelan

Small-scale Mushroom Production Unit for the Upliftment of Rural Economy and Women Empowerment in India: A Review

India is popularly known as an agriculture driven nation, since the majority of its population is employed in agriculture, thus, making agriculture backbone of the Indian economy. Agriculture is an




It has been shown that Fusarium lini B. grown on an artificial stock culture medium when supplemented with thiamin provides adequate amounts of the B-complex vitamins for normal growth, reproduction

Studies on the Nutrition of Morchella Esculenta Fries

Morchella esculenta, because of its possible role as a food mushroom, is of much general interest and it would be hoped that further work on the physiology of fleshy Ascomycetes will help clarify its role.

Studies in the biochemistry of micro-organisms: The formation from glucose by members of the Penicillium chrysogenum series of a pigment, an alkali-soluble protein and penicillin-the antibacterial substance of Fleming.

Examination of Fleming's organism by Dr Charles Thom at the authors' request showed that it was not Penicillium rubrum but a strain closely related to P. notatum Westling in the P. chrysogenum Thom series.

The Synthesis of Aromatic Amino Acids from Inorganic Nitrogen by Molds and the Value of Mold Proteins in Diets

Much of the work on the amino acids in microbial proteins can be discounted or ignored from the point of view of synthesis of these amino acids, and the specific amino acids of the substrate may well have been used as "bricks" in building a new protein structure, the microbial protoplasm.

On the Production from Glucose by Penicillium spiculisporum Lehman of a New Polybasic Fatty Acid, C $_{17}$ H $_{28}$ O $_{6}$ (The Lactone of $\gamma $ -hydroxy- $\beta \delta $ -dicarboxypentadecoic Acid)

The acid described in this paper is a metabolic product of P. Spiculisporum LEHMAN. This species was isolated by S. G. LEHMAN (1919) from the rootlets of apparently healthy cotton plants taken from a

Energetische Betrachtungen zur Ökonomie der Fettbildung bei Mikroorganismen

  • A. Rippel
  • Biology
    Archiv für Mikrobiologie
  • 2004
Berechnungen angestellt über die energetischen Verhältnisse bei der Fettbildung durch Mikroorganismen unter variierten ökonomischen Koeffizienten und Eiweißgehalten wirken dabei sinkender önschenswert eine genaue experimentelle Durcharbeitung erscheint.