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Agronomy
Special Issues
Research Progress on Added-Value Fungi
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Research Progress on Added-Value Fungi

A special issue of Agronomy (ISSN 2073-4395). This special issue belongs to the section "Horticultural and Floricultural Crops".

Deadline for manuscript submissions: closed (25 July 2021) | Viewed by 12628

Special Issue Editor

Dr. Claudia Riccioni

E-Mail Website
Guest Editor
National Research Council, Institute of Biosciences and Bioresources, Via della Madonna Alta, 130-06128 Perugia, Italy
Interests: fungal genomics; population genetics; biodiversity; molecular taxonomy; ecology; life cycle; microbiome analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear colleagues,

Fungi and fungal products (metabolites and enzyme proteins) can contribute to solving a wide spectrum of the current global societal challenges. Edible fungi, for example, beyond their role as a delicacy in the diet of many people for thousands of years, are used to combat diseases, due to their antifungal, antibacterial, antioxidant, and antiviral properties. The cultivation practices of several edible fungi, mostly saprophytic (e.g. Agaricus bisporus, Lentinus edodes, Pleurotus ostreatus), have attracted the interest of growers since a great variety of cheap materials (agricultural, industrial, and family wastes) can be used to successfully grow them. However, cultivation has been much more demanding for the most expensive and sought-after edible mushrooms belonging to the mycorrhizal group, including Tuber and Lactarius spp., Tricholoma matsutake, Boletus edulis, Cantharellus cibarius, Amanita caesarea, and Lyophyllum shimeji. The cultivation of these and other wild economically important species is a topic of outstanding importance in order to reverse the dramatic decline of their natural populations, which are currently threatened by environmental disturbance, climate change and unsustainable commercial harvesting.

Edible and non edible fungi are also of relevance in food industry, nutraceutics, pests biocontrol in agriculture, plant growth promotion and biotechnological purposes such as bioconversions and biotreatments.

Overall, research efforts are required to increase the knowledge on basic and applied aspects of fungi with an added value and foster their cultivation for nutritional, ecological and medical purposes.

Submissions on the following topics are invited to this Special Issue:

  • Basic research: the genetics, genomics, phylogenetics, systematics, biology, life cycle, and ecology of fungi
  • Cultivation progresses and potential cultivation of new species
  • Molecular control of the productions for species traceability and quality assurance
  • Medicinal, nutraceutical, plant defense and biotechnological properties

Dr. Claudia Riccioni
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Agronomy is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fungi
  • genetics
  • biology
  • traceability
  • cultivation
  • food
  • medicinal fungi
  • nutraceutical fungi
  • fungal biotechnology
  • biocontro
  • plant defense

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Published Papers (3 papers)

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Research

13 pages, 1983 KiB  
Article
Poriella subacida Gen. & Comb Nov. for Perenniporia subacida (Peck) Donk
by Rui Chen, Samantha C. Karunarathna and Chang-Lin Zhao
Agronomy 2021, 11(7), 1308; https://doi.org/10.3390/agronomy11071308 - 27 Jun 2021
Cited by 5 | Viewed by 2762
Abstract
Poriella subacida gen. & comb. nov., previously known as Perenniporia subacida, which causes white rot, has been documented in temperate and tropical forests. Specimens from Asia, North America, and Europe were examined, including the type specimen of Polylorus subacidus. Sequences [...] Read more.
Poriella subacida gen. & comb. nov., previously known as Perenniporia subacida, which causes white rot, has been documented in temperate and tropical forests. Specimens from Asia, North America, and Europe were examined, including the type specimen of Polylorus subacidus. Sequences of the ITS1-5.8S-ITS2 region, the 28S rDNA, the mitochondrial rDNA small subunit (mtSSU), and the gene encoding the translation elongation factor 1-α (EF1) were generated. In multigene phylogenies (maximum parsimony, maximum likelihood, Bayesian inferences), “Perenniporia subacida” formed a well-supported lineage, distinct from the core “Perenniporia” clade (type species: “P. medulla-panis”), and sister to the “Yuchengia narymica” lineage. We therefore conclude that “P. subacida” should be placed in the new genus “Poriella”gen. nov. Morphologically, “Poriella” is characterized by a di- to trimitic hyphal system, non-truncate basidiospores, and strongly dextrinoid, cyanophilic skeletal hyphae. Full article
(This article belongs to the Special Issue Research Progress on Added-Value Fungi)
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9 pages, 264 KiB  
Article
Elemental Composition, Antioxidant and Antibacterial Properties of Some Wild Edible Mushrooms from Romania
by Melinda Fogarasi, Zorița Maria Diaconeasa, Carmen Rodica Pop, Szabolcs Fogarasi, Cristina Anamaria Semeniuc, Anca Corina Fărcaş, Dorin Țibulcă, Claudiu-Dan Sălăgean, Maria Tofană and Sonia Ancuța Socaci
Agronomy 2020, 10(12), 1972; https://doi.org/10.3390/agronomy10121972 - 15 Dec 2020
Cited by 40 | Viewed by 4477
Abstract
Five selected wild edible mushrooms from Romania (Agaricus bisporus, Pleurotus ostreatus, Cantharellus cibarius, Boletus edulis, and Lactarius piperatus) were investigated for their antioxidant potential using an ABTS spectrophotometric assay. Among the selected mushrooms, B. edulis displayed the [...] Read more.
Five selected wild edible mushrooms from Romania (Agaricus bisporus, Pleurotus ostreatus, Cantharellus cibarius, Boletus edulis, and Lactarius piperatus) were investigated for their antioxidant potential using an ABTS spectrophotometric assay. Among the selected mushrooms, B. edulis displayed the highest radical scavenging activity and the greatest phenolic content, measured by the Folin–Ciocalteu reagent method. The total flavonoids were quantified using the aluminum chloride colorimetric method, with the extract of B. edulis being the richest. L. piperatus and B. edulis mushrooms exhibited the strongest antibacterial activity against S. aureus and E. coli. The content of trace elements was determined using an atomic absorption spectrometer, and it was found that K and Mg were the main metals present in all the selected mushroom species. The obtained results suggest that the studied wild edible mushrooms are natural functional matrices, and may have potential to be used as natural antioxidants if they are introduced into the daily diet. Full article
(This article belongs to the Special Issue Research Progress on Added-Value Fungi)
12 pages, 4208 KiB  
Article
Effect of Bacterial Strains Isolated from Stored Shiitake (Lentinula edodes) on Mushroom Biodeterioration and Mycelial Growth
by Eva Tejedor-Calvo, Sergi García-Barreda, Sergio Sánchez and Pedro Marco
Agronomy 2020, 10(6), 898; https://doi.org/10.3390/agronomy10060898 - 24 Jun 2020
Cited by 9 | Viewed by 4515
Abstract
Shiitake (Lentinula edodes) is a fungus that attracts the attention of consumers and researchers due to its flavour and bioactive compounds with biological activities. However, it swiftly loses quality because of its short shelf life. The present work evaluated the shelf [...] Read more.
Shiitake (Lentinula edodes) is a fungus that attracts the attention of consumers and researchers due to its flavour and bioactive compounds with biological activities. However, it swiftly loses quality because of its short shelf life. The present work evaluated the shelf life of cultivated shiitake carpophores with a weekly monitoring of the physico-chemical, microbiological, and sensory parameters under three different storage conditions. To establish the mycopathogenicity of fruitbody-inhabiting bacterial microbiota, 48 strains were isolated from shiitake throughout its storage time and subsequently inoculated on cap cuticles and slices. Additionally, an antibiogram of these bacterial strains against shiitake mycelium was performed. Shiitake had a total microbial load of 5 log cfu/g, composed mainly of Pseudomonas genus, followed by Enterobacteriaceae family, and moulds and yeasts. Among the 48 bacterial strains identified, 18 belonged to the Enterobacteriaceae family and 21 to the Pseudomonas genus. The biodeterioration capacity of the isolated strains increased throughout the conservation period, with slices being more damaged than cap cuticles. We observed a mycopathogenic behaviour of Burkholderia sp., Ewingella americana, Serratia sp., Microbacterium sp. and Rahnella sp. strains, although only the latter highly inhibited shiitake vegetative mycelium growth. Full article
(This article belongs to the Special Issue Research Progress on Added-Value Fungi)
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