Mushroom biotechnology : developments and applications

244 Pages·2016·9.54 MB·English

by  Petre

Mushroom Biotechnology
Developments and Applications
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Mushroom Biotechnology
Developments and Applications
Edited by
Marian Petre
University of Pitesti, Faculty of Sciences,
1 Targul din Vale Street, Arges County, Romania
AMSTERDAM • BOSTON • HEIDELBERG • LONDON
NEW YORK • OXFORD • PARIS • SAN DIEGO
SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO
Academic Press is an imprint of Elsevier
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First published 2016
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ISBN: 978-0-12-802794-3
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Cover image: Pleurotus ostreatus mushrooms, grown on winery and vineyard wastes,
in the research laboratory Stefanesti-Arges, Romania
Publisher: Nikki Levy
Acquisitions Editor: Patricia Osborn
Editorial Project Manager: Jaclyn A. Truesdell
Production Project Manager: Lisa Jones
Designer: Matthew Limbert
Dedication
To my whole family, who understood my passion
for mushrooms and supported me all the time!
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Contents
Editor Biography .................................................................................................................................xiii
List of Contributors ...............................................................................................................................xv
Foreword .............................................................................................................................................xvii
Preface ..................................................................................................................................................xix
CHAPTER 1 Biotechnology of Mushroom Growth Through
Submerged Cultivation .........................................................................................1
Marian Petre and Violeta Petre
1.1 Introduction ..................................................................................................................1
1.2 The Concept of SCM ...................................................................................................2
1.3 Methods and Techniques Used for SCM ......................................................................2
1.4 Biotechnology for Submerged Cultivation of Pleurotus ostreatus
and Lentinula edodes....................................................................................................4
1.5 Physical and Chemical Factors that Influence the SCM ..............................................7
1.5.1 Chemical Factors ................................................................................................8
1.5.2 Physical Factors that Influence the SCM .........................................................10
1.6 The Biological Factors that Influence the SCM .........................................................11
1.7 New Biotechnology for Submerged Co-Cultivation of Mushroom Species ..............11
1.8 Concluding Remarks ..................................................................................................14
References ..................................................................................................................15
CHAPTER 2 Biotechnological Recycling of Fruit Tree Wastes by
Solid-State Cultivation of Mushrooms ..........................................................19
Violeta Petre, Marian Petre, Ionela Rusea and Florin Stănică
2.1 Introduction ................................................................................................................19
2.2 The Solid-State Cultivation of Mushrooms (SSCM) on
Lignocellulosic Wastes of Fruit Trees ........................................................................20
2.2.1 Preparation of Substrates for SSCM ................................................................21
2.2.2 Main Stages of SSCM ......................................................................................21
2.2.3 Chemical Analysis of the Collected Mushrooms .............................................23
2.3 Conclusions ................................................................................................................27
Acknowledgments ......................................................................................................27
References ..................................................................................................................27
CHAPTER 3 Controlled Cultivation of Mushrooms on Winery and
Vineyard Wastes ...................................................................................................31
Marian Petre, Florin Pătrulescu and Răzvan Ionuţ Teodorescu
3.1 Introduction ................................................................................................................31
3.2 Solid-State Cultivation of Mushrooms (SSCM) on Winery and Vineyard Wastes ....32
vii
viii Contents
3.3 Submerged Cultivation of Mushrooms (SCM) in Liquid Media
Containing Winery Wastes .........................................................................................37
3.4 Conclusions ................................................................................................................44
References ..................................................................................................................45
CHAPTER 4 Virtual Robotic Prototype for Safe and Efficient
Cultivation of Mushrooms ..................................................................................49
Florin Adrian Nicolescu, Dan Andrei Marinescu and Georgia Cezara Avram
4.1 Introduction ................................................................................................................49
4.2 Conventional Technologies Used in Mushroom Cultivation......................................51
4.3 Conceptual Model of Robotic Cultivation and Integrated
Processing of Mushrooms ..........................................................................................51
4.4 Modular Robotic Prototype for Continuous Cultivation and
Integrated Processing of Mushrooms .........................................................................55
4.4.1 General Structure of Modular Robotic System for Growing Mushrooms .......55
4.4.2 Specific Technological Operations of Modular Robotic Prototype .................57
4.4.3 The Robot of Inoculation .................................................................................61
4.4.4 The Robotic Harvesting Cell ............................................................................63
4.5 Conclusions ................................................................................................................66
References ..................................................................................................................67
CHAPTER 5 Growing Agaricus bisporus as a Contribution to
Sustainable Agricultural Development .........................................................69
Jean-Michel Savoie and Gerardo Mata
5.1 Introduction ................................................................................................................69
5.2 The Improvement of Agro-Waste Valorization ..........................................................70
5.2.1 The Use of Local Resources ............................................................................70
5.2.2 From Outdoor to Indoor Composting ..............................................................72
5.2.3 Reuse of the Same Compost Several Times .....................................................73
5.2.4 A Cultivation Substrate Without Composting? ................................................74
5.3 The Preservation and Management of Biological Diversity ......................................75
5.3.1 The Loss of Genetic Diversity in Cultivated Lines ..........................................75
5.3.2 The Native Reservoir of Biodiversity ...............................................................76
5.3.3 Genotypic and Phenotypic Richness of Germplasms ......................................77
5.4 Genetic Progress for Sustainable Growing of Agaricus bisporus ..............................80
5.4.1 Generating Variability by Outcrossing .............................................................80
5.4.2 Modern Genetics Applied to A. bisporus .........................................................81
5.4.3 The Selection of Strains Able to Fruit at High Temperature ............................82
5.4.4 Selection of Strains with Health-Promoting Compounds
and Low Safety Risk ........................................................................................84
Contents ix
5.4.5 Valorization of Genetic Progress for Sustainable
Growing of Agaricus bisporus .........................................................................85
5.5 Conclusions ................................................................................................................86
References ..................................................................................................................86
CHAPTER 6 New Prospects in Pathogen Control of Button Mushroom Cultures ....93
Jean-Michel Savoie, Gerardo Mata and Michèle Largeteau
6.1 Introduction ................................................................................................................93
6.2 Major Pathogens Affecting Agaricus bisporus and their Prophylaxis .......................94
6.2.1 Antagonists of A. bisporus: Weed Molds and Trichoderma spp. .....................94
6.2.2 Dry Bubble Disease..........................................................................................96
6.2.3 The Bacterial Brown Blotch Pathogens ...........................................................98
6.3 Strains of Agaricus bisporus Resistant to Pathogens .................................................99
6.3.1 Genetic Resources for Resistance to Mushroom Pathogens ............................99
6.3.2 Breeding for Resistance to Pathogens ............................................................100
6.4 Biological Control Agents ........................................................................................102
6.4.1 Biocontrol of Trichoderma aggressivum with Bacteria .................................102
6.4.2 Biocontrol of Pseudomonas tolaasii with Phages and
Antagonistic Bacteria .....................................................................................103
6.4.3 No Biocontrol of Lecanicillium fungicola .....................................................104
6.5 Use of Environmentally Friendly Biomolecules ......................................................104
6.5.1 Essential Oils ..................................................................................................104
6.5.2 Compost Tea ...................................................................................................105
6.5.3 White Line-Inducing Principle .......................................................................105
6.6 Conclusions ..............................................................................................................106
References ................................................................................................................107
CHAPTER 7 Sclerotium-Forming Mushrooms as an Emerging Source of
Medicinals: Current Perspectives ................................................................111
Beng Fye Lau and Noorlidah Abdullah
7.1 Introduction ..............................................................................................................111
7.2 The Importance of Mushroom Sclerotia ..................................................................113
7.2.1 Food ................................................................................................................113
7.2.2 Folk Medicine ................................................................................................113
7.2.3 Bioactive Components from SFM ..................................................................114
7.3 Scientific Validation of the Medicinal Properties of SFM .......................................115
7.3.1 Antitumor Activity .........................................................................................115
7.3.2 Immunomodulatory Activity ..........................................................................117
7.3.3 Antioxidative Activity ....................................................................................118
7.3.4 Anti-Inflammatory Activity ............................................................................120