Research for new improved varieties, with high increase in yields and quality with disease resistance is required today to make mushroom production highly productive.Increasing the yield and quality of crops as well as resistance to diseases are the primary goals for mushroom breeders and mushroom research. Breeders now use DNA molecular markers to identify and select specific genes to locate s...

Mushroom production in India has registered a considerable growth the recent times. However, cultivation of shiitake mushroom, which represents major share at global level, is still primitive stage Indian subcontinent. The scarcity raw materials and cost energy for substrate sterilization are hurdles large-scale production. present study delves into possibility growing mushroom on lignocellulos...

Using mushroom to enhance meaty flavor is a common culinary practice; however, nutrition and taste studies associated with amino acid changes during cooking are limited, aroma's enhancement of has not been verified. This study aimed 1) investigate free profile in raw, sautéed, roasted portobello shiitake, 2) if certain volatiles from preparation could increase flavor. A total 23 acids, includin...