Abstract
Mushroom production is one of the few large-scale commercial applications of microbial technology for bioconversion of agricultural and forestry waste materials to valuable foods. The annual world production of cultivated mushrooms has recently exceeded 4 million tons. Many new methods for production and processing are being developed. Fundamental knowledge is being developed with mushroom physiology research in the studies of various factors affecting mycelium and fruit body development. Lignocellosic materials are the main substrates for mushroom production. Improvement of lignocellose degradation abilities of new mushroom strains, developed by applications of molecular biology, may result in higher efficiencies in production of fruit bodies.
| Original language | English |
|---|---|
| Pages (from-to) | 461-469 |
| Number of pages | 9 |
| Journal | Food Reviews International |
| Volume | 13 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Jan 1 1997 |
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All Science Journal Classification (ASJC) codes
- Food Science
- Chemical Engineering(all)
Cite this
XVI. Future of mushroom production and biotechnology. / Ohga, Shoji; Kitamoto, Yutaka.
In: Food Reviews International, Vol. 13, No. 3, 01.01.1997, p. 461-469.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - XVI. Future of mushroom production and biotechnology
AU - Ohga, Shoji
AU - Kitamoto, Yutaka
PY - 1997/1/1
Y1 - 1997/1/1
N2 - Mushroom production is one of the few large-scale commercial applications of microbial technology for bioconversion of agricultural and forestry waste materials to valuable foods. The annual world production of cultivated mushrooms has recently exceeded 4 million tons. Many new methods for production and processing are being developed. Fundamental knowledge is being developed with mushroom physiology research in the studies of various factors affecting mycelium and fruit body development. Lignocellosic materials are the main substrates for mushroom production. Improvement of lignocellose degradation abilities of new mushroom strains, developed by applications of molecular biology, may result in higher efficiencies in production of fruit bodies.
AB - Mushroom production is one of the few large-scale commercial applications of microbial technology for bioconversion of agricultural and forestry waste materials to valuable foods. The annual world production of cultivated mushrooms has recently exceeded 4 million tons. Many new methods for production and processing are being developed. Fundamental knowledge is being developed with mushroom physiology research in the studies of various factors affecting mycelium and fruit body development. Lignocellosic materials are the main substrates for mushroom production. Improvement of lignocellose degradation abilities of new mushroom strains, developed by applications of molecular biology, may result in higher efficiencies in production of fruit bodies.
UR - http://www.scopus.com/inward/record.url?scp=0040056020&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0040056020&partnerID=8YFLogxK
U2 - 10.1080/87559129709541133
DO - 10.1080/87559129709541133
M3 - Article
VL - 13
SP - 461
EP - 469
JO - Food Reviews International
JF - Food Reviews International
SN - 8755-9129
IS - 3
ER -