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Edible Ectomycorrhizal Fungi: Cultivation, Conservation and Challenges

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Diversity and Biotechnology of Ectomycorrhizae

Part of the book series: Soil Biology ((SOILBIOL,volume 25))

Abstract

Mycorrhizas, particularly ectomycorrhizas, are of considerable interest to the chef and the gourmet because some of the basidiomycetes and ascomycetes that form them produce edible mushrooms, some of which are among the world’s most expensive foods. Edible mushrooms such as the truffles, chanterelles, bolets, etc. are formed by ectomycorrhizal fungi and some of these have well-established worldwide markets measured in billions of dollars. Despite the heavy demand of these mushrooms, there is a continuous fall in their production and therefore the supply. Cultivation of ectomycorrhizal mushrooms on commercial scale is a challenge. However, efforts are being made for successful management of cultivation and conservation of these mushrooms. Better understanding of the host plant and the fungal partner relationship along with improved forest management practices can promise the boom in ectomycorrhizal mushroom production and utilization.

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  1. Department of Biotechnology, SGB Amravati University, Amravati, 444 602, Maharashtra, India

    Alka Karwa & Mahendra Rai

  2. Amity Institute of Microbial Technology, Amity University, Noida, Uttar Pradesh, India

    Ajit Varma

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    Mahendra Rai

  2. Amity Institute of Microbial Sciences, Amity University Uttar Pradesh, Noida, 201303, Uttar Pradesh, India

    Ajit Varma

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Karwa, A., Varma, A., Rai, M. (2011). Edible Ectomycorrhizal Fungi: Cultivation, Conservation and Challenges. In: Rai, M., Varma, A. (eds) Diversity and Biotechnology of Ectomycorrhizae. Soil Biology, vol 25. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-15196-5_19

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