INTRODUCTION
People have harvested mushrooms from the wild for thousands of years for food and medicines. Mushrooms are fleshy fruiting bodies (Alexopoulos et al., 1996) that are considered one of the delicious fruits, and are commonly produced worldwide (Madbouly and Al-Hussainy, 1996).
The cultivation of edible mushrooms is a world wide important commercial activity (Chang, 2000). Several aspects have con-tributed to the development of this activity: (1) the raw materials used are waste from agribusiness that have little commercial value and are easy to acquire (Rajarathnam and Bano, 1991), (2) the product obtained has a visually attractive appearance, pleasant taste and a high quality protein which provides much of the essential aminoacids to the diet (Chang, 1991), (3) some species can be grown with relatively simple technology and low investment. Mushrooms can play an important role contributing to the livelihoods of rural and peri-urban dwellers, through food security and income generation. Mushrooms can make a valuable dietary addition through protein and various micronutrients and, coupled with their medicinal properties, mushroom cultivation can represent a valuable small-scale enterprise option. There has been 1,200 species of fungi that
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Fresh mushrooms were thoroughly washed with clean water, cut into pieces and air-dried. The part of edible mushrooms such as spore, stalk and cap were placed in the center of agar plate containing the optimized media. The petri dishes containing cultures were incubated at 30 °C for 7 days. Mycelial growth was evaluated by mycelial diameter for 7 days. All the experiments mentioned in this paper were carried out in
The appearance of Hydnum repandum is quite unique. The stipe of the fungi can range from two to seven centimeters tall, and one to three centimeters thick (Wood). The surface of the stipe can range from cream to yellow in color, and is dry and smooth. The cap of the mushroom is two to ten centimeters broad, with a smooth, dry surface (Graham 84). The caps color can range from cream to orange. It has a thick flesh that is very brittle, with a mild taste and odor. The hymenophore has teeth that are 0.4 to 0.6 centimeters long. They are cream colored, and also brittle (Wood).
In Chorus of Mushrooms food works as both an isolating and binding factor for Naoe, Keiko and Murasaki. While the three women struggle with an identity crisis, they realize that eating Japanese food gives their life a sense of purpose and meaning. Sharing and Consuming traditional Japanese dishes allows the women to express their multicultural identity in a more authentic way. Naoe, Keiko and Murasaki prove that despite all odds, it is possible to achieve a sense of balance between their Japanese and Canadian culture, and it conceivable to create an alternative identity for themselves, a hybrid cultural
The fungus sclerotinia sclerotiorum over winters as sclerotia either in the soil or in stubble at the soil surface (Morton and Hall, 1989). If the weather (moisture and temperature) is favorable, small mushroom-like structures called apothecia will be produced on the sclerotia. Each sclerotia can several apothecia. Apothecia can produce millions of spores called ascospores. Ascospores will be released in air when the apothecia is mature. Some ascospores land on canola plants and infect dead canola tissues like fal...
The morel mushrooms or morchellas (the honey-combed fungi). (2010). Retrieved on February 26, 2012 from http://www.mushroomsource.com/morel-mushrooms.html
Plants produce their own food using photosynthesis, while fungi intake food from other living organisms and decomposed organic matter. Fungi lack a chlorophyll unlike plants. Plants have roots, leaves, and stems while fungi have filamentous bodies. Last but not least, fungi cell wall contain chitin while plant cell wall contain cellulose.
The cultures were maintained at 25±20C under 16 hr illumination of 4000 lux intensity. The results are presented in Table 1, it can be seen from the data that pH of the medium had significant effect not only on regeneration frequency but also on number of shoots developed in each culture. Maximum 62.5±4.7 percent cultures in CoS 98259 and 67.3±4.9 percent in CoS 767 developed shoots at pH 6.0 while regeneration frequency was the lowest at pH 5.6. An increase in pH form 6.0 to 6.2 and 6.4 reduced the frequency of shoot regeneration from the callus (Table
Sordaria fimicola belongs to the kingdom of fungi and is part of the phylum Ascosmycota. This fungus habitat is in the feces of herbivores. As many fungi Sordaria have one life cycles which is haploid/ diploid. It is commonly exits as a haploid organism, but when the mycelium from two individuals meets, the result is a diploid zygote. This diploid zygote which undergoes meiosis forms eight haploid ascospores . The ability of Sordaria to make 8 haploid ascospores is what makes it unique and important for the laboratory exercise done in lab.
Obtaining a secure supply of food is one of the most important parts of life. Acquiring food and its preparation is changing with the times, but the age-old art of preparing a healthy diet from natural ingredients is being put to use even today. After harvesting wild vegetables, those which are not eaten right away are dried and stored. It is important to provide an ample supply of food, because the summers are short and the winters are long in Hokkaido. The Ainu have made it a rule not to pick more than necessary, and of what was collected all o...
Only twenty one species have been found to share this mutualistic association with C. avellana, an example being the fiery milk mushroom or hazel milk cap (Lactarius pyrogalus) which is largely restricted to growing with hazel. Another example of a species that is dependant on C. avellana is an ascomycete fungus (Hypocreopsis rhododendri), which is shown growing on C. avellana in Figure 3. Mycorrhizal partnerships are symbiotic; both of the organisms within the relationship will benefit. Within a mycorrhizal, the fungus receives sugars from its plant host. Because fungi do not photosynthesise and plants do photosynthesise, the plant host becomes a very important source of energy for the fungus.
The text by Smith S.E & Read D.J recorded that in 1885 Frank A.B invented the word ‘Mycorrhizae’ which is a literal synonym of fungus-root. Many people tend to think of mushrooms and toadstools when it comes to the word fungus but it can also be found in decaying material and plant tissue within the soil where the fungus’s biomass is made up of a large scale of hyphae filaments. This is the main mode of vegetation growth. This system is known as Frank A.B invention ‘mycorrhizae’ and is a vital role in the functioning of the earth's ecosystem. Mycorrhizae is a fungus that grows inside or attached to the surface with the roots of a plant. By the action of the fungus and roots of a plant connecting, LaFantasie J. describes on her lesson that by
Fungi are eukaryotic organisms which are either single-celled or multi-cellular organisms, their DNA containing chromosomes are enclosed in a Nucleus inside their cells. Fungi cell structure is very similar to that of the plants however, Fungi do not perform photosynthesis. Fungi is often known to be a nuisance when found within a person’s house, whether on food, the walls or even the floor. People naturally find it disturbing and dirty, however there are good types of Fungi, often referred to as friendly fungi. In 1928 Penicillin, one of the most famous of antibiotic drugs was discovered having derived it from the fungi called Penicillium. This discovery has since has a huge impact on helping people across the globe. However, not all is it seems, there are some nasty fungi that can cause diseases in plants, animals and people. A famous one being Phytophthora infestans. This ...
For thousands of years human beings have attempted to find ways to get passed the struggles of their lives. With the pain of the world stopping people from enjoying simple pleasures, sometimes there is a need for help. Marijuana brings millions of people relief from the pain they feel on a day-to-day basis. This completely natural plant which helped so many people has puzzled the leaders of our nation for a long time. The THC in marijuana causes its users to experience a mild-huluciginic or high. The effect that marijuana has on a person has prevented the product from being legalized. Many other details about the plant, like the speculation of it being a gateway drug, have put another blockage on its legalization. Even though there are speculations about the plant, the benefit that it brings to the table most definitely out way its disadvantages. Marijuana can also alleviate several symptoms associated with cancer and Aids treatments and disorders. While Marijuana is effective as a medicine, it is also extremely lucrative. The economic benefits that Marijuana brings to the table are endless. Upon marijuana’s legalization, the economy would experience an immediate influx. Legalization of Marijuana would also drastically reduce crime in our cities and form a more productive society through its positive uses. The benefits that marijuana brings medically and economically are considerable enough to legalize its use medically or recreational.
Reshetnikov S., Wasser S., Duckman I., & Tsukor K. (2000). Medicinal value of the genus Tremella Pers. International Journal of Medicinal Mushrooms 2 (3): 345–67
Law, Abu Bakar, Mat Hashim, and Abdul Hamid (2011) concluded that fermentation is one of the oldest and widely used food preservation methods in households, small-scale food industries as well as in large enterprise. Fermented foods generally preserved pleasant flavor, aroma, texture, enhanced nutritive values and good keeping quality under ambient conditions. (p.1)
This clearly shows that the fruits and vegetables play a vital role in maintaining our good health. Fruits and vegetables are seasonal and grown in different parts of our country. They need to be stored for longer period and transported to different places. It makes necessary for us to find out whether there is any damage to the useful contents of the fruits and vegetable during the storage and transportation or due to some preservatives or other factors and what kind of nutrients, minerals, etc. are present in their juices. With this idea in mind, the project has been undertaken.