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Mushroom Production

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Current Developments in Solid-state Fermentation

Abstract

Mushroom cultivation presents an economically important biotechnological industry that has markedly developed all over the world. It is estimated that more than 10 million metric ton of edible and medicinal mushrooms were produced in 2004 in various countries (Royse 2005), expanded by magnitudes over just the past decade, following strain and technical improvements, coupled with better acceptance of mushrooms and derivative products (Chang 1999, 2005). Mushroom production can convert the huge lignocellulosic waste materials into a wide diversity of products (edible or medicinal food, feed and fertilizers), protecting and regenerating the environment. In addition, mushroom production can generate equitable economic growth that has already had an impact at national and regional levels. This impact is expected to continue increasing and expanding in the future, because more than 70 % of agricultural and forest materials are nonproductive and have been wasted in the agro-industrial processing or even consuming period. The mushroom conversion has been named the “non-green revolution” (Chang 1999). However, the mushroom science is a relatively new applied science and the mushroom industry is still small compared to many plant crops, with the limited investment in the mushroom researches. As a consequence, scientific research on mushroom generally lags behind that of plant and animal (Sonnenberg et al., 2005). However, there are some achievements needed to be pointed out in the mushroom production by solid state fermentation. This article deals with the advances of mushroom production by solid state fermentation in the last decade.

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Authors and Affiliations

  1. Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, 198 Shiqiao Road, 310021, Hangzhou-ZJ, P. R. China

    Leifa Fan

  2. Bioprocess Engineering and Biotechnology Division, Federal University of Paraná, CEP 81530-970, Curitiba-PR, Brazil

    Carlos Ricardo Soccol

  3. Biotechnology Division National Institute for Interdisciplinary Science & Technology, (formerly Regional Research Laboratory), Trivandrum-695 019, India

    Ashok Pandey

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  1. Leifa Fan
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  2. Carlos Ricardo Soccol
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  3. Ashok Pandey
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Editors and Affiliations

  1. Biotechnology Division National Institute for Interdisciplinary, Science & Technology, (formerly Regional Research Laboratory), Trivandrum-695019, India

    Ashok Pandey

  2. Bioprocess Engineering and Biotechnology Division, Federal University of Paraná, CEP 81530-970, Curitiba-PR, Brazil

    Carlos Ricardo Soccol

  3. Laboratoire de Génie Chimique et Biochimique (LGCB), CUST-Université Biaise Pascal, 24, avenue des Landais, B.P. 206, F-63174, Aubière Cedex, France

    Christian Larroche

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Fan, L., Soccol, C.R., Pandey, A. (2008). Mushroom Production. In: Pandey, A., Soccol, C.R., Larroche, C. (eds) Current Developments in Solid-state Fermentation. Springer, New York, NY. https://doi.org/10.1007/978-0-387-75213-6_12

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