Research Keyword: fruiting body

Growth and yield performance of Pleurotus ostreatus (Jacq. Fr.) Kumm (oyster mushroom) on different substrates

mycolabadmin

This study tested four different waste materials (cotton seed, paper waste, wheat straw, and sawdust) to grow oyster mushrooms. Cotton seed proved to be the best material, producing more mushrooms in less time and with higher efficiency. The research shows that farmers can use agricultural waste to grow nutritious mushrooms, creating a sustainable income source while reducing environmental pollution.

Read More »

Snowball: a novel gene family required for developmental patterning of fruiting bodies of mushroom-forming fungi (Agaricomycetes)

mycolabadmin

Scientists discovered a new gene called snb1 that is critical for mushroom development. When this gene is removed, mushrooms grow into simple ball-shaped structures without the normal parts like caps and stems. By studying these abnormal mushrooms, researchers identified many other genes involved in proper mushroom formation. This discovery helps explain how mushrooms develop their complex structures from simple fungal networks.

Read More »

Orthrus: a Pumilio-family gene involved in fruiting body and dark stipe development in Coprinopsis cinerea

mycolabadmin

Scientists studied a gene called ort2 in a common lab mushroom species to understand how mushrooms develop their fruiting bodies. They found that this gene is particularly important for developing dark stipes – elongated structures that mushrooms grow in darkness to push themselves toward light. By turning this gene off or increasing its activity, researchers could control how many dark stipes formed, suggesting this gene could have practical applications in mushroom farming.

Read More »

Orthrus: a Pumilio-family gene involved in fruiting body and dark stipe development in Coprinopsis cinerea

mycolabadmin

Scientists studied a gene called ort2 in mushrooms that controls how fruiting bodies develop, especially the long structures called dark stipes that form in darkness. They found that when this gene is active, mushrooms make more of these elongated forms, while disabling it prevents dark stipe formation. This discovery could help improve mushroom cultivation for species where these elongated forms are commercially valuable.

Read More »

Centesimal Composition, Bioactive Compounds, Antioxidant and α-Glucosidase Inhibitory Activities of Commercial Edible Oyster Mushrooms at Different Maturity Stages in Northern Thailand

mycolabadmin

This research studied five types of oyster mushrooms grown in Thailand at different stages of maturity. Researchers found that the nutritional content and beneficial compounds in mushrooms change as they grow. Young and middle-stage mushrooms had the highest levels of compounds that fight disease and help manage blood sugar, while fully mature mushrooms had more total nutrients. This information helps farmers decide when to harvest mushrooms based on whether customers want maximum nutrition or maximum health-promoting properties.

Read More »
Scroll to Top