Edible Fungi Cultivation and Optimization
Perspectives on Edible Mushrooms and Fungal Biotechnology in Modern Food Production Systems, Bentham Science Publ, ss.93-120, 2026
- Yayın Türü: Kitapta Bölüm / Araştırma Kitabı
- Basım Tarihi: 2026
- Doi Numarası: 10.2174/9798898814052126010006
- Yayınevi: Bentham Science Publ
- Sayfa Sayıları: ss.93-120
- Anahtar Kelimeler: Climate control, Cultivation, Mushroom, New technology
- Çukurova Üniversitesi Adresli: Evet
Özet
Mushrooms are a valuable food due to their nutritional value and medicinal properties. They are ideal for a healthy diet because of their high protein, vitamin, and mineral content and their low fat content. In addition, some compounds having medical importance found in different mushroom species make them valuable as functional foods. The use of agricultural waste in the cultivation of mushrooms is an important step for recycling waste and sustainable agricultural practices. The evaluation of the compost and substrates after cultivation as animal feed or fertilizer shows that mushroom cultivation is an environmentally friendly and sustainable form of agriculture. Mushroom cultivation is an advantageous sector as it is not seasonally dependent, requires less space, and offers frequent production, such as four cycles per year. Increased research on the nutritional value and medical importance of mushrooms has resulted in increased consumption. Developments and diversity in mushroom production technology increase farmers' incomes and contribute to the increase in mushroom production on a global scale. Biotechnological studies carried out to increase the quality and shelf life of mushrooms are becoming an important trend in the sector. In conclusion, sharing comprehensive information on cultivation and optimization of edible mushrooms, developments in mushroom cultivation techniques, and the optimization of growth conditions for increased yields, as well as genetic improvement of edible mushrooms, demonstrates the importance and potential of mushroom cultivation. Studies in this field contribute to sustainable agriculture and food security goals, encouraging the discovery of additional benefits of mushrooms and their use.