Flammulina velutipes – Page 7

Design and test analysis of a rotary cutter device for root cutting of golden needle mushroom

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This research presents a new high-speed cutting machine designed specifically for harvesting golden needle mushrooms. The device uses a spinning blade that cuts mushroom roots cleanly without crushing the delicate stems, making harvesting faster and more efficient. The optimized design reduces energy use by nearly a quarter while improving cut quality, offering a practical solution for large-scale mushroom farming.

Organic and Inorganic Amendments Shape Bacterial Indicator Communities That Can, In Turn, Promote Rice Yield

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Farmers wanting to grow more rice while protecting the environment can benefit from combining chemical fertilizers with mushroom waste. This combination encourages specific beneficial bacteria in the soil that help break down organic matter and make nutrients available to rice plants. The study found that soil health measured through microbial activity is a better predictor of rice harvest than traditional soil chemistry tests, suggesting that managing soil microbes should be a priority for sustainable farming.

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

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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.

Research Progress on Nutritional Components, Functional Active Components, and Pharmacological Properties of Floccularia luteovirens

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Floccularia luteovirens is a special mushroom from the Qinghai-Tibet Plateau that has been used in traditional Tibetan medicine for centuries. It is extremely nutritious, containing as much protein as meat and numerous beneficial compounds. Scientific research shows it can help fight disease, boost immunity, and even preserve food naturally, making it promising for development as a health supplement and functional food.

Cloning and Expression Analysis of Phenylalanine Ammonia-Lyase Gene in the Mycelium and Fruit Body of the Edible Mushroom Flammulina velutipes

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Scientists cloned and studied a gene called PAL in the winter mushroom (Flammulina velutipes), which produces trans-cinnamic acid from phenylalanine. They found that this gene is activated differently depending on the nutrient environment and mushroom developmental stage. The gene is particularly active in the mushroom’s stem during growth, suggesting it helps produce beneficial compounds during mushroom development.

Comparison of Ergosterol and Vitamin D2 in Mushrooms Agaricus bisporus and Cordyceps militaris Using Ultraviolet Irradiation Directly on Dry Powder or in Ethanol Suspension

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This study shows that exposing mushroom powder suspended in ethanol to ultraviolet light effectively converts ergosterol (a natural compound in mushrooms) into vitamin D2, which is essential for bone health and immunity. The optimal treatment involves UV-C light exposure for 120 minutes at a specific distance, producing about 15 times more vitamin D2 than direct irradiation of dry mushroom powder. After removing the ethanol, these treated mushrooms could serve as a practical natural source of vitamin D for people with deficiency.

Influence of Culture Conditions on Bioactive Compounds in Cordyceps militaris: A Comprehensive Review

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Cordyceps militaris is a medicinal fungus used in traditional medicine for treating fatigue, boosting immunity, and fighting cancer. This review explains how growing conditions—such as the type of grain or insect substrate used, light exposure, temperature, and nutrient balance—dramatically affect the production of beneficial compounds like cordycepin. The research shows that mixing grains with insect-based materials and using specific light wavelengths can significantly increase the potency of these medicinal fungi, making them more effective for health applications.

Mushroom: an emerging source for next generation meat analogues

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Mushrooms are emerging as excellent meat substitutes because they have a meaty, chewy texture and savory flavor similar to meat, while being nutritious, low in fat, and sustainable to grow. When added to meat products like sausages, burgers, and nuggets, mushrooms improve texture, extend shelf-life, and reduce spoilage. The growing shift toward plant-based eating combined with environmental concerns makes mushroom-based meat alternatives an attractive option for consumers seeking healthier and more sustainable food choices.

Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications

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Edible mushrooms are not only nutritious foods but also contain valuable compounds that are being wasted during production. Scientists are discovering new ways to use mushroom waste to make useful products like natural skincare items, water purification materials, and food additives. These innovations help reduce environmental pollution while creating valuable products, supporting a more sustainable circular economy.

Whole-Genome Sequencing and Comparative Genomics Analysis of the Wild Edible Mushroom (Gomphus purpuraceus) Provide Insights into Its Potential Food Application and Artificial Domestication

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Scientists sequenced the complete genetic code of Gomphus purpuraceus, a wild mushroom eaten in southwest China for hundreds of years. By comparing its genes to other edible mushrooms, researchers discovered it likely forms beneficial partnerships with trees and can break down some plant material. The study shows this mushroom can efficiently use simple sugars like sucrose and maltose for growth, which could help farmers grow it commercially while preserving this rare species.

Fungal Species: Flammulina velutipes