Naturally occurring strains of edible mushrooms: A source to improve the mushroom industry

Abstract

Mushroom cultivation worldwide is based mainly on three species: Agaricus bisporus, Pleurotus ostreatus, and Lentinula edodes. Species can be classified based on how they obtain their nutrients: symbiotic, growing in association with other organisms; pathogenic or parasitic, causing harm to other organisms; and saprobic, growing on dead organic matter. The symbiotic species of edible mushrooms are associated with trees and the production of fruiting bodies requires high investment and time. The current production of mushrooms is based on the domestication process of many strains, and were selected because of their quality and productivity. Steps for domestication of naturally occurring species of mushroom include strain isolation, determination of optimal conditions for mycelia growth, spawn production, and mushroom parameters. The study of naturally occurring species could be a useful practice to improve yields, to introduce new species to markets, and to preserve germplasm of fungal species before their natural environments are disrupted or destroyed by human action.