Diego Cunha Zied - Edible and Medicinal Mushrooms: Technology and Applications

This edition first published 2017

2017 John Wiley & Sons Ltd

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Library of Congress Cataloging-in-Publication Data applied for

9781119149415

Cover design by Wiley

Cover image: Courtesy of Antonio Martnez Carrasco

1. Edgardo Albert
2. Laboratory of Mycology and Mushroom Cultivation
3. Instituto de Investigaciones Biotecnolgicas-
4. Instituto Tecnolgico Chascoms (UNSAM-CONICET)
5. Buenos AiresArgentina

1. Johan Baars
2. Wageningen UR, Plant Breeding WageningenNetherlands

1. Jos Buth
2. Via del Mar
3. Region VChile

1. ngela Fernandes
2. Centro de Investigao de Montanha (CIMO)
3. ESA, Instituto Politcnico de Bragana
4. BraganaPortugal

1. Isabel C.F.R. Ferreira
2. Centro de Investigao de Montanha (CIMO)
3. ESA, Instituto Politcnico de Bragana
4. BraganaPortugal

1. Francisco J. Gea
2. Centro de Investigacin
3. Experimentacin y Servicios del Champin (CIES)
4. Quintanar del Rey (Cuenca)Spain

1. Arcadio Gmez
2. Mushiberica Consultores
3. AlbaceteSpain

1. Sandrina A. Heleno
2. Centro de Investigao de Montanha (CIMO)
3. ESA, Instituto Politcnico de Bragana
4. BraganaPortugal

1. Behari Lal Dhar
2. NNMushroom Consulting India/ICAR-Directorate of Mushroom Research SolanIndia

1. Shwet Kamal
2. ICAR-Directorate of Mushroom Research, SolanIndia

1. Kasper Moreaux
2. Mycelia, Spawn Production and School for Professionals in the Mycelium IndustryNeveleBelgium

1. Mara J. Navarro
2. Centro de Investigacin
3. Experimentacin y Servicios del Champin (CIES)
4. Quintanar del Rey (Cuenca)Spain

1. Jos Emilio Pardo Gonzlez
2. Escuela Tcnica Superior de Ingenieros Agrnomos y de Montes (ETSIAM)
3. Universidad de Castilla-La ManchaAlbaceteSpain

1. Arturo Pardo-Gimnez
2. Centro de Investigacin
3. Experimentacin y Servicios del Champin (CIES)
4. Quintanar del Rey (Cuenca)Spain

1. John Pecchia
2. Plant Pathology and Environmental Microbiology
3. Penn State University
4. University Park, PAUSA

1. Danny Lee Rinker
2. University of Guelph
3. Guelph, ONCanada

1. Manuela Rocha de Brito
2. Department of Biology, University of Lavras (UFLA)Brazil

1. Alma E. Rodriguez Estrada
2. Biology Department
3. Aurora University
4. Aurora, ILUSA

1. Daniel J. Royse
2. Department of Plant Pathology and Environmental Microbiology, The Pennsylvania State University, University Park, PAUSA

1. Raymond Samp
2. Agari-Culture Consulting Services
3. San MarcosTexasUSA

1. Manjit Singh
2. ICAR-Directorate of Mushroom Research, SolanIndia

1. Eustquio Souza Dias
2. Department of Biology, University of Lavras (UFLA)Brazil

1. Qi Tan
2. Shanghai Academy of Agricultural Sciences ShanghaiChina

1. Juan Valverde
2. Food Research and Technology Programme
3. Research and Development Department
4. Monaghan Mushrooms
5. MonaghanIreland

1. Solomon P. Wasser
2. Institute of Evolution and Department of Evolutionary and Environmental Biology
3. Faculty of Natural Sciences
4. University of Haifa, Haifa, Israel
5. and N.G. Kholodny Institute of Botany
6. National Academy of Sciences of Ukraine
7. KievUkraine

1. Katsuji Yamanaka
2. Director
3. Kyoto Mycological Institute
4. KyotoJapan

1. Xuan-Wei Zhou
2. School of Agriculture and Biology
3. Engineering Research Center of Cell & Therapeutic Antibody (Ministry of Education)
4. Shanghai Jiao Tong University
5. ShanghaiPeoples Republic of China

1. Diego Cunha Zied
2. Universidade Estadual Paulista (UNESP)
3. So PauloBrazil

We would like to thank all the people who contributed to the development of the chapters that make up this book and, in particular, to the Fundao de Amparo Pesquisa do Estado de So Paulo (FAPESP) in Brazil and the Patronato de Desarrollo Provincial of the Diputacin de Cuenca and the Consejera de Agricultura, Medio Ambiente y Desarrollo Rural of Castilla-La Mancha in Spain, for their financial support for our research and allow for the advancement in science.

The term Mushrooming, or mushroom cultivation, refers to the intentional and directed production of mushrooms as a substitute for wild collection in fields and forests with a harvest under defined conditions of growing, resulting in strict quality control and food safety without risk of consumption of poisonous or toxic species, and with guaranteed benefits from fungi.