Successive Mycelial Subculturing Decreased Lignocellulase Activity and Increased ROS Accumulation in Volvariella volvacea

This research examined how repeatedly growing and transferring mushroom cultures affects their health and growth ability. The study found that continuous subculturing of the edible mushroom Volvariella volvacea leads to deterioration in growth and productivity over time. This deterioration is linked to decreased enzyme activity and increased oxidative stress in the fungal cells. Impacts on everyday life: – Helps mushroom farmers understand why their cultures may become less productive over time – Provides insights for improving mushroom cultivation techniques and strain preservation – Contributes to more efficient production of edible mushrooms for food supply – Demonstrates the importance of proper strain maintenance in commercial mushroom farming – Could lead to better methods for preserving valuable mushroom strains