555win cung cấp cho bạn một cách thuận tiện, an toàn và đáng tin cậy [mushroom in germany]
Disclaimer The publishers and authors cannot accept responsibility for any identification of any mushroom made by users of this guide, Although many species are edible for many people, some species cause allergic reactions or illness to some people: these are totally unpredictable.
Mushroom is a fleshy fruiting body of some fungi arising from a group of mycelium buried in substratum. Most of the mushrooms belong to the Sub- Division: Basidiomycotina and a few belong to Ascomycotina.
Abstract Mushroom cultivation as a subsidiary occupation provides ample opportunities for sustaining rural livelihood. One of the benefits of mushroom cultivation is their potential contribution to a more sustainable and environmentally-friendly way of farming.
Six mushrooms, namely shiitake (Lentinula), oyster (Pleurotus), wood ear (Auricularia), button (Agaricus), winter mushroom (Flammulina) and paddy straw mushroom (Volvariella) account for 90% of the total world mushroom production.
Due to advances in both basic knowledge and practical technology relevant to mushroom farming (mushroom themselves), mushroom products (mushroom derivatives) and mushroom bioremediation (mushroom mycelia), these principles can be applied globally, but must be implemented according to locally available substrates, labour and climatic conditions.
Much of the information presented here is from my book “Mushroom cultivation and appropriate technologies for commercial mushroom growers”. By concentrating on three mushroom species only and on relatively simple technologies, I hope readers can obtain a sustainable profit from mushroom growing.
The nutritional value of mushroom is affected by numerous factors such as species, stage of development and environmental conditions. Mushrooms are rich in protein, dietary fibres, vitamins and minerals.
Receptor/ligand interactions are still between mushroom compounds, e.g. fatty acids and triterpenoids and others, and animal cell membranes should be studied and may rapidly lead to more understanding of the role mushroom compounds may play in human and animal health.
Mushroom characterization is complicated due to its vast morphotaxonomic characters which cannot be simply understood. Therefore, we aimed to simplify the morphological characteristics of mushrooms through color photographs taken in natural habitats for their easy recognition.
Farmers are now training others in mushroom production. Recipes including mushroom stew, soup and samosas have been devised and are prepared during field days, and the technologies for processing the mushrooms for sale are also demonstrated.
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