Mushroom Biotechnology in Food Industry: 2nd Edition

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: 19 December 2024 | Viewed by 831

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College of Bioscience and Bioengineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
Interests: mushroom; edible fungi
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Special Issue Information

Dear Colleagues,

The worldwide production of cultivated, edible mushrooms and truffles has multiplied more than three times in the past 20 years, reaching more than 40 million tonnes. In recent years, mushroom biotechnology has rapidly developed. These mushroom biotechnologies include the aseptic technique, submerged cultivation, recycling of agri-food wastes, molecular biotechnologies, separation and extraction technology, environmental control technology, etc. However, mushroom biotechnology in the food industry has not received significant attention, and this has become one of the factors limiting the rapid development of mushroom biotechnology and food biotechnology.

This Special Issue of Foods, entitled “Mushroom Biotechnology in Food Industry—Volume II”, aims to focus on the latest research progress in mushroom biotechnology in the food industry, as well as advanced techniques that help to enhance mushroom- or food-related research. The scope of this Special Issue covers a wide range of research on mushroom biotechnology from breeding and cultivation to product processing. Authors are welcome to submit both articles and review papers.

Dr. Dianming Hu
Guest Editor

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Keywords

  • cultivation
  • fermentation
  • fruiting body
  • fungus
  • molecular biotechnology
  • mushroom
  • mycelium

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Published Papers (1 paper)

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Research

13 pages, 3375 KiB  
Communication
The Situation of Counterfeited and Mislabeled Commercialized Edible Mushrooms in China and the Development of Possible Controls
by Jinlin Liu, Jingyi Sun, Ruyan He, Jing Xia and Peimin He
Foods 2024, 13(19), 3097; https://doi.org/10.3390/foods13193097 - 27 Sep 2024
Viewed by 633
Abstract
Edible mushroom products, encompassing both cultivated and wild varieties, are highly favored by consumers due to their rich nutritional profiles, including significant levels of proteins and amino acids. These mushrooms have extensive applications across the food, pharmaceutical, and cosmetic industries, making the edible [...] Read more.
Edible mushroom products, encompassing both cultivated and wild varieties, are highly favored by consumers due to their rich nutritional profiles, including significant levels of proteins and amino acids. These mushrooms have extensive applications across the food, pharmaceutical, and cosmetic industries, making the edible mushroom industry a vital component of global poverty alleviation efforts. Taking China as an example, the country produces over 45 million tons of edible mushrooms annually, accounting for 94.01% of the world’s total production, thereby establishing itself as the leading global producer of edible mushrooms. However, alongside the rapid expansion of this industry, concerns have emerged regarding counterfeit products and incidents of poisoning resulting from the consumption of toxic wild mushrooms. As follows, to advance the development and integrity of the mushroom production and processing industry: (1) This study presents the situation of counterfeit edible mushrooms and elucidates the factors contributing to the production of fraudulent products from both subjective and non-subjective perspectives. (2) We provide a detailed introduction to 22 varieties of freshly cultivated edible mushrooms and commonly encountered wild edible mushrooms in the Chinese consumer market, proposing the application of DNA barcoding, environmental DNA analysis, and other technologies for the future authentication of counterfeit mushroom products. (3) Concurrently, we present an overview of mushroom poisoning incidents in China from 2010 to 2023, emphasizing the challenges in mitigating the risks associated with wild mushroom consumption and preventing food poisoning, thereby necessitating heightened consumer caution. (4) Finally, we offer four recommendations aimed at ensuring the healthy, stable, and sustainable growth of the edible mushroom industry. Full article
(This article belongs to the Special Issue Mushroom Biotechnology in Food Industry: 2nd Edition)
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