144
importance, since they have served as a source of food for many communities, and
there is a large number of fungal species that can be used (Boa 2004).
There are historical records of mushrooms that were intentionally cultivated; the
first was Auricularia auricula around 600 A.D. in China (Chang 1993). The important cultivation of edible mushrooms began around 700 years ago in China with the
cultivation of shiitake (Lentinula edodes) on inoculated wood logs placed in forests.
During the eighteenth century, the cultivation of button mushroom (Agaricus bisporus) spread throughout Europe, using flat cultures with mixtures of horse manure
placed in caves (Van Griensven 1988). Chang (1993) reported that out of 2000 species that are considered as potentially edible mushrooms, approximately 80 have
been experimentally cultivated, 40 of them have been cultivated for economic purposes, about 20 cultivated commercially, and between 5 and 6 have reached an
industrial scale in many countries. Most of the mushrooms recognized as cultivated
are saprophytic species.
Many species of edible wild mushrooms live in symbiosis with the trees, and this
mycorrhizal association supports the growth of natural forests. Therefore, the cultivation of these organisms has been difficult, since the production of fruit bodies
depends on a complex set of biotic and abiotic factors. They have a fundamental
role in the human diet, agriculture, biotechnology, and forestry. Some of these
mushrooms are very appreciated for their flavor and aroma, reaching high selling
costs. Of more than 140 species of ectomycorrhizal fungi considered edible, only a
small percentage have been grown on a commercial scale (Salerni and Perini 2004).
The proposal to use forests for the production of this type of fungus is called mycosilviculture (Savoie and Largeteau 2011).
The demand for mushrooms led to the generation of technology for the domestication of many species, some of which are easy to grow, while others have presented
difficulties or have not yet been cultivated, so they are only available by harvest
(edible wild mushrooms). It has been estimated that there are more than 1100 mushroom species that are consumed and collected in at least 85 countries (Boa 2004).
The harvesting of edible wild mushrooms represents an economic activity in many
rural areas of some countries, where they also represent part of their culture since,
in addition to being a food, they are often related to rites and traditions. The main
cultivated mushrooms are of the genera Lentinula 22%, Pleurotus 19%, Auricularia
18%, Agaricus 15%, Flammulina 11%, Volvariella 5%, and others 10% (Dhar
2017). In Table 9.1 some edible mushrooms are mentioned.
The edible mushrooms are consumed practically all over the world; they are
appreciated for their flavor and for their nutritional quality. There are many dishes
made with mushrooms where they can be mixed with vegetables, meat, chicken,
fish, eggs, etc. and can be eaten fresh or cooked. Of course, the type of mushroom
and the dishes depends on the availability of the fungus and on the costumes and
traditions of the population. In general, mushrooms are considered a food of excellent nutritional quality, since they have high protein contents (approximately
20–30% dry weight), which are compared with the protein content of milk, eggs,
and some meats. It should be mentioned that the amount of mushroom protein
depends on the species (and also on the strain) and the growth conditions such as the
G. Díaz-Godínez and M. Téllez-Téllez
importance, since they have served as a source of food for many communities, and
there is a large number of fungal species that can be used (Boa 2004).
There are historical records of mushrooms that were intentionally cultivated; the
first was Auricularia auricula around 600 A.D. in China (Chang 1993). The important cultivation of edible mushrooms began around 700 years ago in China with the
cultivation of shiitake (Lentinula edodes) on inoculated wood logs placed in forests.
During the eighteenth century, the cultivation of button mushroom (Agaricus bisporus) spread throughout Europe, using flat cultures with mixtures of horse manure
placed in caves (Van Griensven 1988). Chang (1993) reported that out of 2000 species that are considered as potentially edible mushrooms, approximately 80 have
been experimentally cultivated, 40 of them have been cultivated for economic purposes, about 20 cultivated commercially, and between 5 and 6 have reached an
industrial scale in many countries. Most of the mushrooms recognized as cultivated
are saprophytic species.
Many species of edible wild mushrooms live in symbiosis with the trees, and this
mycorrhizal association supports the growth of natural forests. Therefore, the cultivation of these organisms has been difficult, since the production of fruit bodies
depends on a complex set of biotic and abiotic factors. They have a fundamental
role in the human diet, agriculture, biotechnology, and forestry. Some of these
mushrooms are very appreciated for their flavor and aroma, reaching high selling
costs. Of more than 140 species of ectomycorrhizal fungi considered edible, only a
small percentage have been grown on a commercial scale (Salerni and Perini 2004).
The proposal to use forests for the production of this type of fungus is called mycosilviculture (Savoie and Largeteau 2011).
The demand for mushrooms led to the generation of technology for the domestication of many species, some of which are easy to grow, while others have presented
difficulties or have not yet been cultivated, so they are only available by harvest
(edible wild mushrooms). It has been estimated that there are more than 1100 mushroom species that are consumed and collected in at least 85 countries (Boa 2004).
The harvesting of edible wild mushrooms represents an economic activity in many
rural areas of some countries, where they also represent part of their culture since,
in addition to being a food, they are often related to rites and traditions. The main
cultivated mushrooms are of the genera Lentinula 22%, Pleurotus 19%, Auricularia
18%, Agaricus 15%, Flammulina 11%, Volvariella 5%, and others 10% (Dhar
2017). In Table 9.1 some edible mushrooms are mentioned.
The edible mushrooms are consumed practically all over the world; they are
appreciated for their flavor and for their nutritional quality. There are many dishes
made with mushrooms where they can be mixed with vegetables, meat, chicken,
fish, eggs, etc. and can be eaten fresh or cooked. Of course, the type of mushroom
and the dishes depends on the availability of the fungus and on the costumes and
traditions of the population. In general, mushrooms are considered a food of excellent nutritional quality, since they have high protein contents (approximately
20–30% dry weight), which are compared with the protein content of milk, eggs,
and some meats. It should be mentioned that the amount of mushroom protein
depends on the species (and also on the strain) and the growth conditions such as the
G. Díaz-Godínez and M. Téllez-Téllez