Identification of molecular species of acylglycerols of Philippine wild edible mushroom, Ganoderma lucidum

2017 ◽  
Vol 9 ◽  
pp. 19-27 ◽  
Author(s):  
Ching T. Hou ◽  
Jiann-Tsyh Lin ◽  
Rich Milton R. Dulay ◽  
Karen Ray
Keyword(s):  
Molecular Species ◽  
Ganoderma Lucidum ◽  
Edible Mushroom ◽  
Wild Edible Mushroom

A Gravity Model to Explain Flows of Wild Edible Mushroom Picking. A Panel Data Analysis

2019 ◽  
Vol 156 ◽  
pp. 164-173 ◽  
Author(s):  
Pablo de Frutos ◽  
Beatriz Rodriguez-Prado ◽  
Joaquín Latorre ◽  
Fernando Martinez-Peña
Keyword(s):  
Data Analysis ◽  
Panel Data ◽  
Gravity Model ◽  
Panel Data Analysis ◽  
Edible Mushroom ◽  
Wild Edible Mushroom

Fatty Acid Compositions of Five Wild Edible Mushroom Species Collected from Turkey

2012 ◽  
Vol 8 (5) ◽  
pp. 463-466 ◽  
Author(s):  
Pelin Gunc Ergon ◽  
Bulent Ergonul ◽  
Fatih Kalyoncu ◽  
Ilgaz Akata
Keyword(s):  
Fatty Acid ◽  
Edible Mushroom ◽  
Mushroom Species ◽  
Wild Edible Mushroom ◽  
Fatty Acid Compositions

scholarly journals In vitro Cultivation of Newly Reported Wild Edible Mushroom Volvariella bomybycina from Nepal

2017 ◽  
Vol 5 (1) ◽  
pp. 27-31
Author(s):  
Pradip Kumar Chaudhary ◽  
Mitesh Shrestha ◽  
Bal Hari Poudel ◽  
Mahesh Kumar Adhikari
Keyword(s):  
Natural Habitat ◽  
Culture Method ◽  
Edible Mushroom ◽  
Edible Mushrooms ◽  
In Vitro Cultivation ◽  
Fruiting Bodies ◽  
Wild Edible Mushrooms ◽  
Tissue Culture Method ◽  
Wild Edible Mushroom

Wild edible mushrooms are becoming endangered all over the world. Very few wild edible mushrooms are found in natural habitat. Volvariella bombycina is an edible and medicinal mushroom. The mushroom was collected in natural habitat growing on Populus tree. Mycelium of the mushroom was developed in PDA slant tubes by tissue culture method, incubated at 25°C for 1-2 weeks. Spawn was developed in wheat grains after incubation at 25°C for 2-3 weeks. Substrates were formulated for the development of fruiting bodies by combination of paddy straw, saw dust and rice husk. Fruiting bodies of V. bombycina was cultivated in these substrates after incubation at 28 ± 2°C for 2-4 weeks. The work describes the optimized process for in vitro culture of wild edible mushroom Volvariella bomybycina.Nepal Journal of Biotechnology. Dec. 2017 Vol. 5, No. 1: 27-31

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