Isolation and characterization of edible mushroom-forming fungi from Swedish nature.

ABSTRACT: Fungi are a highly diverse group of organisms, of which only a small subset has been taken into cultivation for application in biotechnology and food industry. Accordingly, outside of a few model species, there is a lack of knowledge about the isolation and cultivation of fungi. In this study, we isolated 17 wild strains of 14 different species of edible, mushroom-forming fungi growing in Swedish nature. We documented their growth rates under different temperatures, investigated their fruiting characteristics, and compared the results to data obtained from common laboratory strains. Our results show that the strains from commercially cultivated species have a higher mycelial growth rate and tend to grow faster at higher temperatures than strains from less frequently cultivated species. The

SUBMITTER: Walthert M 

PROVIDER: S-EPMC11882028 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature