Research Keyword: edible mushroom

Transcriptom Analysis of Auricularia auriculla-judae Fruit Body Treated with Gamma Radiation on Mycelium

mycolabadmin

Researchers studied how the wood ear mushroom (Auricularia auricula-judae) responds to gamma radiation at the genetic level. They found that when exposed to radiation, the mushroom activates DNA repair mechanisms and eliminates damaged cells through cell death, rather than relying on antioxidant defenses like some other fungi. This research helps us understand how edible mushrooms naturally protect themselves from radiation damage.

Read More »

A high-quality genome assembly of Lactarius hatsudake strain JH5

mycolabadmin

Scientists have completed a detailed genetic blueprint of the red milk mushroom (Lactarius hatsudake), an edible and medicinal fungus that grows in pine forests. This mushroom is nutritious and has been shown to help with diabetes, boost immunity, and fight harmful bacteria. The new genetic map is much more complete and detailed than previous versions, which will help farmers grow these valuable mushrooms more reliably and sustainably, and could lead to developing better varieties.

Read More »

Genetic Analyses of Discrete Geographic Samples of a Golden Chanterelle in Canada Reveal Evidence for Recent Regional Differentiation

mycolabadmin

Researchers studied the genetic makeup of golden chanterelle mushrooms found in different regions of Canada. They discovered that mushroom populations in Newfoundland and Ontario share some genetic similarities but have developed distinct regional differences over time. The findings suggest these populations originated from a common ancestor following the last ice age and have since diverged through natural genetic changes and adaptation to local environments.

Read More »

Transcriptomic Profiling of Thermotolerant Sarcomyxa edulis PQ650759 Reveals the Key Genes and Pathways During Fruiting Body Formation

mycolabadmin

Researchers studied how a special strain of Sarcomyxa edulis (a tasty edible mushroom from Northeast China) develops fruiting bodies by analyzing which genes are turned on and off during this process. By comparing immature mycelium with developing fruiting bodies, they identified key genes responsible for cell division, DNA repair, and energy metabolism that control fruiting body formation. This knowledge can help mushroom farmers improve yield and quality through better understanding of how mushrooms grow. The findings provide a foundation for developing better cultivation techniques and selecting superior mushroom strains for commercial production.

Read More »

The rise of Stropharia rugosoannulata industry in China: current state and prospects

mycolabadmin

The wine-cap mushroom (Stropharia rugosoannulata) is becoming a major agricultural industry in China with over 494,000 tons produced annually. This large, meaty mushroom is rich in proteins, minerals, and healing compounds that may help fight diabetes, obesity, and heart disease. It grows easily on agricultural waste materials, making it an environmentally friendly crop that’s being used to help rural communities and reduce farming pollution.

Read More »

The Transformation and Protein Expression of the Edible Mushroom Stropharia rugosoannulata Protoplasts by Agrobacterium-tumefaciens-Mediated Transformation

mycolabadmin

Researchers successfully developed a method to genetically modify the edible mushroom Stropharia rugosoannulata using Agrobacterium tumefaciens bacteria. This technique allows scientists to insert and express foreign genes in the mushroom, providing tools to study how specific genes control mushroom growth and the production of health-promoting compounds. The study demonstrates that both artificial and natural resistance markers can be used to identify successfully transformed mushrooms, offering a foundation for improving mushroom cultivation and breeding.

Read More »

Whole Genome Sequence of an Edible Mushroom Stropharia rugosoannulata (Daqiugaigu)

mycolabadmin

Scientists have decoded the complete genetic blueprint of the wine cap mushroom (Stropharia rugosoannulata), a popular edible mushroom grown worldwide. The research identified over 12,000 genes and discovered the mushroom contains powerful enzymes that break down plant material, explaining why it grows so well on straw and corn stalks. The study also revealed that different parts of the mushroom (cap and stem) have different functions, with stems focusing on energy production and caps on growth and development.

Read More »
Scroll to Top