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Wild mushrooms: characteristics, nutrition, and processing
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Taylor & Francis Group
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Programa de Pós-Graduação
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Wild mushroom macrofungi belong to the Ascomycota and Basidiomycota families that are considered richer in carbohydrates, fibers, and proteins with nutrient minerals and very low in fat. Wild mushrooms produced many enzymes more helpful in degrading the waste in the environment, which is known as “mycoremediation”. Solid waste is unwanted material including residential, industrial, agricultural, commercial activities, and others. The existence of solid waste in the ecosystem is more dangerous by containing various toxic compounds and heavy metals. Wild mushrooms classification is according to their ecological role and functional properties. The ecologically classified wild mushroom can be three types: parasites, saprophytes, and mycorrhiza. The functional classification is divided into four types comprised of edible mushrooms, medicinal, poisonous or toxic, and miscellaneous. Many enzymes of wild mushrooms that are useful in the degradation of solid waste include cellulose, hemicelluloses, peroxidases, phenol oxidases, and manganese peroxidase. The consideration for utilizing the enzymes of wild mushrooms is more interesting and trying to extract them to remove the solid waste. It must work on the increase in the spreading of wild mushrooms for saving the ecosystem by biodegradation of the waste. The efficiency of wild mushrooms is interesting for removing solid waste from the environment.
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9781003152583
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Citação
MARCELINO, L. A. et al. Wild mushrooms: characteristics, nutrition, and processing. In: DHULL, S. B.; BAINS, A.; CHAWLA, P.; SADH, P. K. (org.). Wild Mushrooms: Characteristics, Nutrition, and Processing. Boca Raton: Taylor & Francis, 2022, p. 471-492.