Mushrooms are macroscopic fruiting bodies produced by ascomycete and basidiomycete fungi during their sexual reproduction cycles. Mushroom composition includes 85–95% moisture, 35–70% carbohydrates, 15–34.7% protein, 10–20% fat, 6–10.9% minerals, and 3–8% nucleic acids. It also has an abundance of vitamins, including 92–144 mg of ascorbic acid, 6.7–9.0 mg of riboflavin, biotin, and 1.4–2.2 mg of thiamine per 100 grams of dry weight, among others. The use of mushrooms as a source of physiologically active compounds with possible medical benefits, including antimicrobial, immune-modulating, antioxidant, antiviral, and hypocholesterolemic properties, has grown in popularity recently. The significance of mushrooms lies in their capacity to generate a wide range of extracellular enzymes that transform different types of agricultural waste into valuable myco-medicinals and high-value foods. Therefore, mushrooms, with their abundant diversity constitute a cost-effective means, both of supplementing the nutrition of humankind and in alleviating the sufferings. This chapter discusses about some common edible and large scale cultivated mushrooms include Paddy straw mushroom - Volvariella spp, Oyster mushroom - Pleurotus spp., Button mushroom - Agaricus spp, Milky mushroom - Calocybe spp., Shiitake mushroom Lentinulla spp. and Jew’s ear mushroom - Auricularia sp. The present communication deals with importance of mushrooms, taxonomy of mushroom and their morphology with different developmental stage.
Edible mushrooms, Biology, Morphology, Importance of mushrooms
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