Mycelial cultures of PSILOCYBE CUBENSIS, with the ability to form psilocybin and psilocin DE-NOVO, also hydroxylated and methylated fed tryptamine to give psilocin in up to 3.3% dry mass of the obtained fruit bodies. By using HPLC and TLC, it was found that these mushrooms contain only a small amount of psilocybin (0.01-0.2% dry mass). The values of psilocin are the highest described in any mus...

Food Science and TechnologyVolume 35, Issue 2 p. 34-37 FeaturesFree Access Mushrooms make waves First published: 15 June 2021 https://doi.org/10.1002/fsat.3502_10.xAboutSectionsPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text full-text accessPlease review our Terms Conditions of Use check box below share version article.I have read accept the Wiley On...

This chapter describes the variety and biomedical potential of mushrooms as well as their bioactive compounds. It starts with a description of the structure, growth, and composition of mushroom fungi. A description of polyssacharides (e.g., b-glucan) and polysaccharide–protein complexes was found in different mushrooms, and their potential medical uses are mentioned. In addition, the immunomodu...

Despite the medicinal aspects of several mushrooms having been passed down through folklore in the Orient, the scientific study of these mushrooms to explore their biological properties has been initiated only within the past 20 years. A number of researchers have particularly focused their attention on one of these mushrooms called maitake (Grifola frondosa) mushroom. "Maitake" (pronounced "my...

Medicinal mushrooms show great promise for disease treatments. They have been employed in the Orient and Occident for thousands of years, although the practice has persisted in the East. They remain highly valuable. Authentic human trials and pure compounds are emphasized in this review of the most current literature. Polysaccharides from the fungi appear effective in cancer treatments and low-...

The internal stipe necrosis of cultivated mushrooms (Agaricus bisporus) is caused by the bacterium Ewingella americana, a species of the Enterobacteriaceae. Recently, Ewingella americana was isolated from cultivated white button mushrooms in Korea evidencing symptoms of internal stipe browning. Its symptoms are visible only at harvest, and appear as a variable browning reaction in the center of...

Mushrooms traditionally collected from forests and now more cultivated have recently become the products of the fifth-largest agricultural sector in China. It was estimated that more than 25 million farmers in China are currently engaged in the collection, cultivation processing and marketing of mushrooms. The total value of mushroom products amounted to 149 billion RMB Yuan (24 billion USD) in...

Proper recognition of mushrooms is one of the key safety issues in mushroom picking activities widely spread in Czech Republic, Slovak Republic, and other countries in Central Europe. This contribution proposes a novel approach to support at recognition of the mushrooms through mobile communication devices, such as cellphones. The user mushroom picker is supposed to take a picture of a mushroom...