131
traditionally grown in Southeast Asia as rice straw (Hsu et al. 1997). On the other
hand, all other agricultural production generates enormous waste since little of each
crop is actually used such as 5% in palm and coconut plantation, 2% in sisal plantation and 7% in sugarcane plantation. Many lignocellulose agricultural wastes for the
growth of Pleurotus sp. also help in bioremediation and production of a consequent
cash crop in the form of mushroom (Ghorai et al. 2009).
8.2 Use of Fungi in Dietary Food
Over recent years, due to increased public concern about dietary and health issues,
consumption of fungal food in the form of either freshly cooked mushrooms or
processed foods, beverages and dietary supplements of fungal origin has increased
on a global basis.
8.2.1 Use of Fruiting Body
Fresh or processed fruiting bodies of mushrooms have been consumed directly and
used as delicacy (Moore and Chiu 2001). Fermentative processes through stages of
media preparation, inoculation and incubation were used for the production of
fungi. Substrates available from cheap valued sources like agro-biomass and industrial wastes were used in the production media and transformed into high valueadded food and pharmaceutical products. Thus, use of fungi is important from
economical as well as environmental aspects. Various species of edible mushrooms
exist in the wild, out of which less than 20 species are used extensively as food and
only 8–10 species are regularly cultivated to any significant extent. The most commonly eaten species, Agaricus bisporus, sold as button mushrooms when small or
portobello mushrooms when larger, are used in salads, soups, and many other dishes
(Beelman et al. 2003). The steps of commercial mushroom production in the
European tradition involve composting, spawning, casing and cropping (Moore and
Chiu 2001).
Many commercially grown Asian fungi are now available and have gained huge
popularity in the West. Various mushroom varieties such as straw mushrooms
(Volvariella volvacea), oyster mushrooms (Pleurotus ostreatus), shiitakes (Lentinula
edodes) and enokitake (Flammulina spp.) can be freshly availed from grocery stores
and markets. They are often used for the preparation of various types of dishes.
There are many other fungi like milk mushrooms (Lactarius deliciosus), morels
(Morchella esculenta), chanterelles (Cantharellus cibarius), truffles, black trumpets
(Craterellus cornucopioides) and porcini mushrooms (Boletus edulis) (also known
as ‘king boletes’) available in the market as a vegetarian substitute of protein source
(Murata et al. 2002; Rossi et al. 1993; She et al. 1998; Cheung 1996; Cheung et al.
2003; Hsu et al. 1997; Ko et al. 1995; Carbonero et al. 2008). All of them have a
8 Fungal Production of Food Supplements
traditionally grown in Southeast Asia as rice straw (Hsu et al. 1997). On the other
hand, all other agricultural production generates enormous waste since little of each
crop is actually used such as 5% in palm and coconut plantation, 2% in sisal plantation and 7% in sugarcane plantation. Many lignocellulose agricultural wastes for the
growth of Pleurotus sp. also help in bioremediation and production of a consequent
cash crop in the form of mushroom (Ghorai et al. 2009).
8.2 Use of Fungi in Dietary Food
Over recent years, due to increased public concern about dietary and health issues,
consumption of fungal food in the form of either freshly cooked mushrooms or
processed foods, beverages and dietary supplements of fungal origin has increased
on a global basis.
8.2.1 Use of Fruiting Body
Fresh or processed fruiting bodies of mushrooms have been consumed directly and
used as delicacy (Moore and Chiu 2001). Fermentative processes through stages of
media preparation, inoculation and incubation were used for the production of
fungi. Substrates available from cheap valued sources like agro-biomass and industrial wastes were used in the production media and transformed into high valueadded food and pharmaceutical products. Thus, use of fungi is important from
economical as well as environmental aspects. Various species of edible mushrooms
exist in the wild, out of which less than 20 species are used extensively as food and
only 8–10 species are regularly cultivated to any significant extent. The most commonly eaten species, Agaricus bisporus, sold as button mushrooms when small or
portobello mushrooms when larger, are used in salads, soups, and many other dishes
(Beelman et al. 2003). The steps of commercial mushroom production in the
European tradition involve composting, spawning, casing and cropping (Moore and
Chiu 2001).
Many commercially grown Asian fungi are now available and have gained huge
popularity in the West. Various mushroom varieties such as straw mushrooms
(Volvariella volvacea), oyster mushrooms (Pleurotus ostreatus), shiitakes (Lentinula
edodes) and enokitake (Flammulina spp.) can be freshly availed from grocery stores
and markets. They are often used for the preparation of various types of dishes.
There are many other fungi like milk mushrooms (Lactarius deliciosus), morels
(Morchella esculenta), chanterelles (Cantharellus cibarius), truffles, black trumpets
(Craterellus cornucopioides) and porcini mushrooms (Boletus edulis) (also known
as ‘king boletes’) available in the market as a vegetarian substitute of protein source
(Murata et al. 2002; Rossi et al. 1993; She et al. 1998; Cheung 1996; Cheung et al.
2003; Hsu et al. 1997; Ko et al. 1995; Carbonero et al. 2008). All of them have a
8 Fungal Production of Food Supplements