Synergizing postharvest physiology and nanopackaging for edible mushroom preservation.

The cultivation of edible mushrooms is increasing because of their widely recognized nutritional benefits. Advancements in cultivation techniques have facilitated large-scale mushroom production, meeting the growing consumer demand. This rise in cultivation has led to an increasingly urgent demand for advanced postharvest preservation methods to extend the shelf life of these mushrooms. The postharvest preservation of fresh edible mushrooms involves complex physiological changes and metabolic activities closely associated with gas composition, microbial presence, moisture content, ambient temperature, and enzymatic activity. Preserving edible mushrooms through various preservation strategies (physical, chemical, biological, and nanopackaging approaches) relies on regulating postharvest factors. Nanopackaging can preserve mushrooms' sensory and nutritional qualities due to the specific characteristics of nanomaterials, such as antimicrobial properties and gas/moisture barriers. Furthermore, the review explores current trends, fundamental mechanisms, and upcoming challenges in utilizing nanomaterials, particularly their capacity to enhance the "cell wall" integrity of edible mushrooms by regulating postharvest factors.

Multi-gene analysis of the Russula crown clade (Russulales, Basidiomycota) revealed six new species and Alboflavinae subsect. nov. from Fagaceae forests in China.

Introduction: The crown clade is one of two major groups in the Russula subg. Russula. Methods/material: An analysis of Chinese samples was performed based on the morphology, internal transcribed spacer (ITS) sequences, and multi-gene phylogenies of 28S nrLSU, 16S mtSSU, rpb1, rpb2, and tef1-α. Results: The results supported the independence of six new species: Russula alboflava (sect. Amethystinae), R. chrysantha (subsect. Chamaeleontinae), R. liyui (subsect. Laricinae), R. lutescens (subsect. Olivaceinae), R. paraxerampelina, and R. prunicolor (subsect. Xerampelinae) from Fagaceae forest habitats. Subsect. Alboflavinae was newly proposed in sect. Amethystinae. Members of the new subsection include R. alboflava, R. burlinghamiae, and possibly R. ballouii. Discussion: Our analyses also supported the claim that two species of R. fulvograminea (subsect. Laricinae) and R. subrubens (subsect. Xerampelinae) have a Eurasian distribution. The habitat and primary hosts of the main phylogenetic clades within related subsections were summarized and discussed.

The Situation of Counterfeited and Mislabeled Commercialized Edible Mushrooms in China and the Development of Possible Controls.

Edible mushroom products, encompassing both cultivated and wild varieties, are highly favored by consumers due to their rich nutritional profiles, including significant levels of proteins and amino acids. These mushrooms have extensive applications across the food, pharmaceutical, and cosmetic industries, making the edible mushroom industry a vital component of global poverty alleviation efforts. Taking China as an example, the country produces over 45 million tons of edible mushrooms annually, accounting for 94.01% of the world's total production, thereby establishing itself as the leading global producer of edible mushrooms. However, alongside the rapid expansion of this industry, concerns have emerged regarding counterfeit products and incidents of poisoning resulting from the consumption of toxic wild mushrooms. As follows, to advance the development and integrity of the mushroom production and processing industry: (1) This study presents the situation of counterfeit edible mushrooms and elucidates the factors contributing to the production of fraudulent products from both subjective and non-subjective perspectives. (2) We provide a detailed introduction to 22 varieties of freshly cultivated edible mushrooms and commonly encountered wild edible mushrooms in the Chinese consumer market, proposing the application of DNA barcoding, environmental DNA analysis, and other technologies for the future authentication of counterfeit mushroom products. (3) Concurrently, we present an overview of mushroom poisoning incidents in China from 2010 to 2023, emphasizing the challenges in mitigating the risks associated with wild mushroom consumption and preventing food poisoning, thereby necessitating heightened consumer caution. (4) Finally, we offer four recommendations aimed at ensuring the healthy, stable, and sustainable growth of the edible mushroom industry.

Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics.

BACKGROUND: Lactic acid bacteria (LAB) fermentation technology has been increasingly used in the deep processing of edible fungi. However, the flavor profiles of edible fungi products after mixed LAB fermentation have received less attention and how aromas changes during the mixed LAB fermentation are still open questions. In the present study, fermented Hericium erinaceus and Tremella fuciformis compound juice (FHTJ) was prepared by mixed LAB strains. We aimed to systematically monitor the dynamic changes of aromas and precursors throughout the fermentation process and a data-driven association network analysis was used to tentatively illustrate the mechanisms of formation between aromas and their precursors. RESULTS: Mixed LAB fermentation could enrich the aroma profile of FHTJ, reducing the unpleasant flavors such as nonanal and 1-octen-3-ol, as well as increasing the floral flavors such as ethyl acetate and α-pinene. Partial least squares-discriminant analysis and relative odor activity values revealed that 11 volatile chemicals were recognized as aroma-active markers. Volcano plot analysis showed that 3-octen-2-one (green flavor) was the key aroma-active marker in each stage, which was down-regulated in fermentation stages I, II and IV, whereas it was up-regulated in stage III. 3-Octen-2-one was significantly negatively correlated with organic acids, particularly pyruvate (r2 = -0.89). Ethyl caprylate (floral flavor) was up-regulated in the late fermentation stage, and showed a negative correlation with sugar alcohols and a positive correlation with organic acids, especially tartaric acid (r2 = 0.96). CONCLUSION: The present study demonstrates the beneficial effect of mixed LAB fermentation on flavor characteristics, providing guidance for fermented edible fungi juice flavor quality monitoring and control. © 2024 Society of Chemical Industry.

The Role of Camellia Shell Substrates in Modulating the Nutritional Characteristics of Pleurotus pulmonarius.

Camellia shells are the main by-product of camellia seed processing and are usually incinerated or disposed of as agricultural waste. In this study, camellia shells were employed in the Pleurotus pulmonarius cultivation process using five distinct formulae substituting for cottonseed shells. Our results show that as the substitution rate of camellia shells increased from 0% to 35%, the protein content in P. pulmonarius significantly increased from 34.05% to 53.35%. The polysaccharide content reached a peak value of 5.62% at 30% substitution of camellia shells. The DPPH free radical scavenging rate reached its maximum of 82.70% at 20% substitution of camellia shells. Furthermore, increases in the total amino acid contents in P. pulmonarius were positively correlated with the substitution rate of camellia shells. Considering the yield characteristics, the formula of 20% camellia shell substitution tested in this study appears to be optimal for P. pulmonarius cultivation. These findings not only provide a substrate to enhance the nutritional quality of P. pulmonarius but also demonstrate a novel approach for the ecological utilization of camellia shells.

Evolution and related pathogenic genes of Pseudodiploöspora longispora on Morchella based on genomic characterization and comparative genomic analysis.

True morels (Morchella) are globally renowned medicinal and edible mushrooms. White mold disease caused by fungi is the main disease of Morchella, which has the characteristics of wide incidence and strong destructiveness. The disparities observed in the isolation rates of different pathogens indicate their varying degrees of host adaptability and competitive survival abilities. In order to elucidate its potential mechanism, this study, the pathogen of white mold disease from Dafang county, Guizhou Province was isolated and purified, identified as Pseudodiploöspora longispora by morphological, molecular biological and pathogenicity tests. Furthermore, high-quality genome of P. longisporus (40.846 Mb) was assembled N50 of 3.09 Mb, predicts 7381 protein-coding genes. Phylogenetic analysis of single-copy homologous genes showed that P. longispora and Zelopaecilomyces penicillatus have the closest evolutionary relationship, diverging into two branches approximately 50 (44.3-61.4) MYA. Additionally, compared with the other two pathogens causing Morchella disease, Z. penicillatus and Cladobotryum protrusum, it was found that they had similar proportions of carbohydrate enzyme types and encoded abundant cell wall degrading enzymes, such as chitinase and glucanase, indicating their important role in disease development. Moreover, the secondary metabolite gene clusters of P. longispora and Z. penicillatus show a high degree of similarity to leucinostatin A and leucinostatin B (peptaibols). Furthermore, a gene cluster with synthetic toxic substance Ochratoxin A was also identified in P. longispora and C. protrusum, indicating that they may pose a potential threat to food safety. This study provides valuable insights into the genome of P. longispora, contributing to pathogenicity research.

Preparation, characterization and cytotoxic activity of selenium nanoparticles stabilized with a heteropolysaccharide isolated from Sanghuangporus vaninii residue.

Selenium nanoparticles (SeNPs) possess unique features with excellent bioavailability and bioactivity, but the poor stability limits its application. A combination of polysaccharides and SeNPs is an effective strategy to overcome the limitation. Herein, a heteropolysaccharide (SVL-3) with an average molecular weight of 2.428 × 104 Da was purified from the fruiting body residue of Sanghuangporus vaninii after soaking in sorghum wine, which was composed of fucose, galactose, glucose, fructose and 3-O-methyl-galactose. The main chain of SVL-3 was composed of →6)-α-3-MeO-Galp-(1→, →4)-α-D-Galp-(1→, →2,6)-ß-D-Glcp-(1 â†’ and →3)-α-D-Glcp-(1→, and the branched chain was composed of →4)-α-D-Xylp-(1 â†’ and α-L-Fucp-(1→. For enhancing bioactivity of SVL-3 and stability of SeNPs, SVL-3-functionalized SeNPs (SVL-3-SeNPs) was prepared, which contained 45.31 % polysaccharide and 48.49 % selenium. SVL-3-SeNPs maintained an emphatic stability over 28 days at 4 °C and pH 6-8, and exhibited a higher cytotoxic effect on MCF-7 cells than SVL-3 and SeNPs. The inhibitory effect of SVL-3-SeNPs on the cancer cells may be associated with the mechanisms by inducing S-phase arrest, triggering apoptosis and elevating the protein levels of Cytochrome c, Caspases and cleaved caspases 3 and 9. These results indicated that SeNPs modified by S. vaninii polysaccharides can be utilized as a potential material for targeted antitumor drugs.

Exploring Mitochondrial Heterogeneity and Evolutionary Dynamics in Thelephora ganbajun through Population Genomics.

Limited exploration in fungal mitochondrial genetics has uncovered diverse inheritance modes. The mitochondrial genomes are inherited uniparentally in the majority of sexual eukaryotes, our discovery of persistent mitochondrial heterogeneity within the natural population of the basidiomycete fungus Thelephora ganbajun represents a significant advance in understanding mitochondrial inheritance and evolution in eukaryotes. Here, we present a comprehensive analysis by sequencing and assembling the complete mitogenomes of 40 samples exhibiting diverse cox1 heterogeneity patterns from various geographical origins. Additionally, we identified heterogeneous variants in the nad5 gene, which, similar to cox1, displayed variability across multiple copies. Notably, our study reveals a distinct prevalence of introns and homing endonucleases in these heterogeneous genes. Furthermore, we detected potential instances of horizontal gene transfer involving homing endonucleases. Population genomic analyses underscore regional variations in mitochondrial genome composition among natural samples exhibiting heterogeneity. Thus, polymorphisms in heterogeneous genes, introns, and homing endonucleases significantly influence mitochondrial structure, structural variation, and evolutionary dynamics in this species. This study contributes valuable insights into mitochondrial genome architecture, population dynamics, and the evolutionary implications of mitochondrial heterogeneity in sexual eukaryotes.

Chemical Composition, Antioxidant and Anti-Inflammatory Activity of Shiitake Mushrooms (Lentinus edodes).

Shiitake mushrooms (Lentinus edodes) are renowned as the "King of mountain treasures" in China due to their abundant nutritional and health-enhancing properties. Intensive chemical investigations of the fruiting bodies and mycelium of Shiitake mushrooms (Lentinus edodes) afforded five new compounds (1-5), named lentinmacrocycles A-C and lentincoumarins A-B, along with fifteen known compounds (6-20). Their structures and absolute configurations were elucidated by extensive spectroscopic analysis, including one-and two-dimensional (1D and 2D) NMR spectroscopy, circular dichroism (CD), and high-resolution electrospray ionization mass spectrometry (HR-ESI-MS). The anti-inflammatory activity test showed that lentincoumarins A (4), (3S)-7-hydroxymellein (9), (3R)-6-hydroxymellein (11) and succinic acid (18) exhibited strong NO inhibitory effects (IC50 < 35 µM), and that (3S)-5-hydroxymellein (10) and (3R)-6-hydroxymellein (11) exhibited potent TNF-α inhibitory effects (IC50 < 80 µM) and were more potent than the positive control, Indomethacin (IC50 = 88.5 ± 2.1 µM). The antioxidant activity test showed that (3R)-6-hydroxymellein (11) had better DPPH radical scavenging activity (IC50 = 25.2 ± 0.5 µM).

Using pre-fermented sugar beet pulp as a growth medium to produce Pleurotus ostreatus mycelium for meat alternatives.

This study aimed to determine the compatibility of pre-fermented sugar beet pulp to support the growth of Pleurotus ostreatus mycelium in submerged fermentation. The goal was to create a meat alternative based on mycelial-fermented pulp. It was further explored whether pre-fermentation with lactic acid bacteria (LAB) on the pulp increased meat-like properties, such as aroma, springiness, and hardness, in the final product. Three strains were selected from a high throughput screening of 105 plant-derived LAB based on their acidification and metabolite production in the pulp. Two homofermentative strains (Lactococcus lactis) and one heterofermentative strain (Levilactobacillus brevis) were selected based on their low ethanol production, high lactic acid production, and overall acidification of the pulp. Mycelium of P. ostreatus was grown in submerged fermentations on the pre-fermented pulp, and the biomass was removed by centrifugation. The fungal strain consumed all available sugars and acids and released arabinose to the media. Volatiles were detected using GC-MS, and a large increase in concentrations of hexanal, 1-octen-3-ol, and 2-octenal was measured. Concentration of 1-octen-3-ol was lower in the pre-fermented samples vs. the non-pre-fermented. LC-MS amino acid analysis showed the presence of all essential amino acids on day 0 and 7 of fermentation. The highest concentration of amino acids was for glutamic acid/glutamine and aspartic acid/asparagine. A decrease in all amino acids after 7 days of fungal fermentation was measured for all fermentations. The decrease was more significant for pre-fermented samples. This was also confirmed through a total protein determination, except for samples pre-fermented with Lactococcus lactis strain NFICC142 which increased in total protein content after fungal fermentation. The protein digestibility increased after fungal fermentation, and the highest increase was seen for non-pre-fermented samples. The springiness of the fermented product indicated similarities to meat alternatives, while the hardness was much lower than other meat alternatives. The results indicate that dried sugar beet pulp can be used for submerged cultivation of P. ostreatus, but that pre-fermentation does not improve the physical or nutritional properties of the end product significantly, except for an increased protein content for NFICC142 pre-fermented media. This is the first known attempt to use LAB and P. ostreatus in mixed fermentation to produce fungal mycelium, as well as the first attempt at using SBP in a liquid fermentation for mycelial production of P. ostreatus.

Anti-inflammatory properties of polysaccharides from edible fungi on health-promotion: a review.

Edible fungus polysaccharides have garnered significant attention from scholars due to their safety and potential anti-inflammatory activity. However, comprehensive summaries of their anti-inflammatory properties are still rare. This paper provides a detailed overview of the anti-inflammatory effects and mechanisms of these polysaccharides, as well as their impact on inflammation-related diseases. Additionally, the relationship between their structure and anti-inflammatory activity is discussed. It is believed that this review will greatly enhance the understanding of the application of edible fungus polysaccharides in anti-inflammatory treatments, thereby significantly promoting the development and utilization of edible fungi.

The Soil Bacterial Community Structure in a Lactarius hatsudake Tanaka Plantation during Harvest.

Lactarius hatsudake Tanaka is a mycorrhizal edible mushroom with an appealing taste and rich nutrition. It is also a significant food and has medicinal value. In this study, the plantation of L. hatsudake during the harvest period was taken as the research object, and this article explores which bacteria in the soil contribute to the production and growth of L. hatsudake. The soil of the control (CK) and the soil of the mushroom-producing area [including the soil of the base of the mushroom (JT) and the mycorrhizal root soil (JG)] was collected in the plantation. The three sites' bacterial community structure and soil diversity were analyzed using high-throughput sequencing technology, and a molecular ecological network was built. Soil bacteria in the L. hatsudake plantation had 28 tribes, 74 classes, 161 orders, 264 families, 498 genera, and 546 species. The dominant phyla were Proteobacteria and Acidobacteria, and the dominant genera were Burkholderia_Caballeronia_Paraburkholderia, Acidothermus, Bradyrhizobium, Candidatus_Xiphinematobacter, and Granulicella. The α-diversity of soil bacteria in JT was significantly lower than that in JG and CK, and the ß-diversity in JT samples was significantly different from that in JG and CK samples. The size and complexity of the constructed network were smaller in JT samples than in JG and CK samples, and the stability was higher in JT samples than in JG and CK samples. The positive correlation between species in JT samples was dominant. The potential mycorrhizal helper bacteria (MHB) species of L. hatsudake was determined using correlation and differential group analysis. The results support future research on mycorrhizal synthesis, plantation management, and the function of microorganisms in the soil rhizosphere of L. hatsudake.

Four new species of Russulasubsect.Cyanoxanthinae from China (Russulales, Russulaceae).

Four new species of Russulasubsect.Cyanoxanthinae, viz. Russulaatrochermesina Y.L. Chen & J.F. Liang, R.lavandula Y.L. Chen, B. Chen & J.F. Liang, R.lilaceofusca Y.L. Chen & J.F. Liang and R.perviridis Y.L. Chen, B. Chen & J.F. Liang, from China are proposed, based on morphological and molecular evidence. Russulaatrochermesina can be distinguished by its violet pileus with tuberculate-striate margin, distant lamellae that stain greyish-yellow when bruised, basidiospores ornamented by isolated warts, wide hymenial cystidia on lamellae edges, cystidia content negative reaction in sulphovanillin and branched subterminal cells in pileipellis. Russulalavandula has a purplish-white to violet red pileus with a yellow centre, frequently present lamellulae and furcations, stipe often with pale yellow near the base, isolated basidiospores ornamentation and unbranched cuticular hyphal terminations, while R.lilaceofusca is characterised by its lilac brown to dark brown pileus, crowded lamellae with lamellulae and furcations, stipe often turning reddish-yellow when bruised, subreticulate basidiospores ornamentation and clavate hymenial cystidia often with capitate appendage whose contents that change to reddish-black in sulphovanillin. Russulaperviridis is characterised by its large basidiomata, smooth pileus surface, frequently present lamellulae and furcations, stipe with yellow-brown tinge, globose to broadly ellipsoid basidiospores with subreticulate ornamentation, long hymenial cystidia that turn greyish-black in sulphovanillin and symbiotic with Quercussemecarpifolia. Phylogenetic analyses, based on multi-gene ITS+LSU+mtSSU+rpb2, indicate that R.atrochermesina, R.lavandula, R.lilaceofusca and R.perviridis are closely related to R.pallidirosea and R.purpureorosea, R.banwatchanensis, R.lakhanpalii and R.nigrovirens, respectively.

Foraging for the future: traditional culinary uses of wild plants in the Western Himalayas-Kashmir Valley (India).

BACKGROUND: In the intricate tapestry of food security, wild food species stand as pillars, nourishing millions in low-income communities, and reflecting the resilience and adaptability of human societies. Their significance extends beyond mere sustenance, intertwining with cultural traditions and local knowledge systems, underscoring the importance of preserving biodiversity and traditional practices for sustainable livelihoods. METHODS: The present study, conducted between February 2022 and August 2023 along the Line of Control in India's Kashmir Valley, employed a rigorous data collection encompassing semi-structured interviews, focus group discussions, and specific field observations facilitated through a snowball sampling technique. RESULTS AND DISCUSSION: The comprehensive inventory includes 108 edible plant and fungal species from 48 taxonomic families, with Rosaceae (N = 11) standing out. Young and soft leaves (N = 60) are an important component of various culinary preparations, with vegetables (N = 65) being the main use, followed by fruits (N = 19). This use is seasonal, with collection peaks in March-April and June-August (N = 12). The study also highlights the importance of use value (UV), with Portulaca oleracea standing out as the plant taxon (UV = 0.61), while Asyneuma thomsoni has the lowest use value (UV = 0.15). Many species such as Senecio chrysanthemoides, Asperugo procumbens, Asyneuma thomsoni, and Potentilla nepalensis were classified as new for gastronomic use. Furthermore, the study underlines the great cultural importance of mushrooms such as Morchella esculenta and Geopora arenicola in influencing social hierarchies within the community. However, the transmission of traditional knowledge across generations is declining in the region. At the same time, the conservation of endangered plant species on the IUCN Red List, such as Trillium govanianum, Taxus wallichiana, Saussurea costus, and Podophyllum hexandrum, requires immediate attention. CONCLUSION: Conservation measures should be prioritized, and proactive remedial action is needed. Further research into the nutritional value of these edible species could pave the way for their commercial cultivation, which would mean potential economic growth for local communities, make an important contribution to food security in the area under study, and contribute to scientific progress.

The development and nutritional quality of Lyophyllum decastes affected by monochromatic or mixed light provided by light-emitting diode.

Edible fungi has certain photo-sensitivity during the mushroom emergence stage, but there has been few relevant studies on the responses of Lyophyllum decastes to different light quality. L. decastes were planted in growth chambers with different light qualities that were, respectively, white light (CK), monochromatic red light (R), monochromatic blue light (B), mixed red and blue light (RB), and the mixture of far-red and blue light (FrB). The photo-sensitivity of L. decastes was investigated by analyzing the growth characteristics, nutritional quality, extracellular enzymes as well as the light photoreceptor genes in mushroom exposed to different light treatments. The results showed that R led to mycelium degeneration, fungal skin inactivation and failure of primordial formation in L. decastes. The stipe length, stipe diameter, pileus diameter and the weight of fruiting bodies exposed to RB significantly increased by 8.0, 28.7, 18.3, and 58.2% respectively, compared to the control (p < 0.05). B significantly decreased the stipe length and the weight of fruiting body, with a decrease of 8.5 and 20.2% respectively, compared to the control (p < 0.05). Increased color indicators and deepened simulated color were detected in L. decastes pileus treated with B and FrB in relative to the control. Meanwhile, the expression levels of blue photoreceptor genes such as WC-1, WC-2 and Cry-DASH were significantly up-regulated in mushroom exposed to B and FrB (p < 0.05). Additionally, the contents of crude protein and crude polysaccharide in pileus treated with RB were, respectively, increased by 26.5 and 9.4% compared to the control, while those in stipes increased by 5.3 and 58.8%, respectively. Meanwhile, the activities of extracellular enzyme such as cellulase, hemicellulase, laccase, manganese peroxidase, lignin peroxidase and amylase were significant up-regulated in mushroom subjected to RB (p < 0.05), which may promote the degradation of the culture materials. On the whole, the largest volume and weight as well as the highest contents of nutrients were all detected in L. decastes treated with RB. The study provided a theoretical basis for the regulation of light environment in the industrial production of high quality L. decastes.

Selected detrimental and essential elements in fruiting bodies of culinary and toxic medicinal macroscopic fungi growing in the Bohemian Forest, the Czech Republic.

Selected wild-growing edible fungi (Boletus edulis, Neoboletus luridiformis, Cantharellus cibarius, Macrolepiota procera, Amanita rubescens, Russula virescens, Lycoperdon perlatum, and Flammulina velutipes) along with the poisonous medicinal species Amanita muscaria were collected from five sites in the Bohemian Forest, the Czech Republic and analyzed regarding the contents of 19 elements (Ag, Al, As, Be, Ca, Cd, Co, Cr, Cu, Fe, Li, Mg, Mn, Ni, Pb, Rb, Se, Tl, and Zn) in their fruiting bodies. The contents of the elements as well as bioconcentration factors (ratios of the element content in dry matter of the mushroom to the content in the soil; BCF) were significantly species dependent. In general, the analysis revealed the most intensive accumulation of Cd, Rb, Ag, Cu, Se, and Zn in the studied mushrooms. B. edulis accumulated Ag, Se, Cd, Rb, Cu, and Zn with average BCF of 31, 25, 18, 13, 3.9, and 2.6, respectively. On the other hand, A. rubescens accumulated Cd, Rb, Ag, Cu, Zn, and As (BCF of 41, 27, 4.8, 3.3, 2.1, and 1.4). The data concerning the detrimental elements in sporocarps of edible mushrooms indicate no negative effect on human health if the fungi are consumed occasionally or as a delicacy.

Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review.

Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of edible fungi. These technologies include cold plasma treatment, electrostatic field treatment, active packaging, edible coatings, antimicrobial photodynamic therapy, and genetic editing, among others. This paper reviews the new methods for post-harvest preservation of mainstream edible fungi. By comprehensively evaluating the relative advantages and limitations of these new technologies, their potential and challenges in practical applications are inferred. The paper also proposes directions and suggestions for the future development of edible fungi preservation, aiming to provide reference and guidance for improving the quality of edible fungi products and extending their shelf-life.

Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics.

In food industry, the characteristics of food substrate could be improved through its bidirectional solid-state fermentation (BSF) by fungi, because the functional components were produced during BSF. Six edible fungi were selected for BSF to study their effects on highland barley properties, such as functional components, antioxidant activity, and texture characteristics. After BSF, the triterpenes content in Ganoderma lucidum and Ganoderma leucocontextum samples increased by 76.57 and 205.98%, respectively, and the flavonoids content increased by 62.40% (Phellinus igniarius). Protein content in all tests increased significantly, with a maximal increase of 406.11% (P. igniarius). Proportion of indispensable amino acids increased significantly, with the maximum increase of 28.22%. Lysine content increased largest by 437.34% to 3.310 mg/g (Flammulina velutipes). For antioxidant activity, ABTS radical scavenging activity showed the maximal improvement, with an increase of 1268.95%. Low-field NMR results indicated a changed water status of highland barley after fermentation, which could result in changes in texture characteristics of highland barley. Texture analysis showed that the hardness and chewiness of the fermented product decreased markedly especially in Ganoderma lucidum sample with a decrease of 77.96% and 58.60%, respectively. The decrease indicated a significant improvement in the taste of highland barley. The results showed that BSF is an effective technology to increase the quality of highland barley and provide a new direction for the production of functional foods.

[Application of CRISPR/Cas9 gene editing technology in edible fungi: a review].

The CRISPR/Cas9 gene editing system is a versatile technology for modifying gene, playing a crucial role in the study of functional genes and genetic breeding of plants, animals, fungi, and microorganisms. This review provides a comprehensive analysis of the application of this technology in gene research and genetic breeding of edible fungi. The review covers various aspects, including the delivery and expression strategies of Cas9 and sgRNA, genetic transformation methods, mutant screening, and repair strategies for target sites following DNA double-strand breaks. Additionally, the review summarizes the main challenges and optimization strategies associated with the application of this technology in edible fungi. Lastly, the future application potential of this technology in edible fungi research is discussed, drawing from the authors' personal research background.

Degradation of edible mushroom waste by Hermetia illucens L. and consequent adaptation of its gut microbiota.

The edible fungus industry is one of the pillar industries in the Yunnan-Guizhou Plateau, China. The expansion of the planting scale has led to the release of various mushroom residues, such as mushroom feet, and other wastes, which are not treated adequately, resulting in environmental pollution. This study investigated the ability of black soldier fly (Hermetia illucens L.) larvae (BSFL) to degrade mushroom waste. Moreover, this study analyzed changes in the intestinal bacterial community and gene expression of BSFL after feeding on mushroom waste. Under identical feeding conditions, the remaining amount of mushroom waste in Pleurotus ostreatus treatment group was reduced by 18.66%, whereas that in Flammulina velutipes treatment group was increased by 31.08%. Regarding gut microbial diversity, compared with wheat bran-treated control group, Dysgonomonas, Providencia, Enterococcus, Pseudochrobactrum, Actinomyces, Morganella, Ochrobactrum, Raoultella, and Ignatzschineria were the most abundant bacteria in the midgut of BSFL in F. velutipes treatment group. Furthermore, Dysgonomonas, Campylobacter, Providencia, Ignatzschineria, Actinomyces, Enterococcus, Morganella, Raoultella, and Pseudochrobactrum were the most abundant bacteria in the midgut of BSFL in P. ostreatus treatment group. Compared with wheat bran-treated control group, 501 upregulated and 285 downregulated genes were identified in F. velutipes treatment group, whereas 211 upregulated and 43 downregulated genes were identified in P. ostreatus treatment group. Using Kyoto Encyclopedia of Genes and Genomes and Gene Ontology enrichment analyses, we identified 14 differentially expressed genes (DEGs) related to amino sugar and nucleotide sugar metabolism in F. velutipes treatment group, followed by 12 DEGs related to protein digestion and absorption. Moreover, in P. ostreatus treatment group, two DEGs were detected for fructose and mannose metabolism, and two were noted for fatty acid metabolism. These results indicate that feeding on edible mushroom waste can alter the intestinal microbial community structure of BSFL; moreover, the larval intestine can generate a corresponding feedback. These changes contribute to the degradation of edible mushroom waste by BSFL and provide a reference for treating edible mushroom waste using BSFL.