Fungi as a source of food
2017
Dupont, Joëlle | Dequin, Sylvie | Giraud, Tatiana | Le Tacon, François | Marsit, Souhir | Ropars, Jeanne | Richard, Franck | Selosse, Marc-André | Institut de Systématique, Evolution, Biodiversité (ISYEB) ; Muséum national d'Histoire naturelle (MNHN)-École Pratique des Hautes Études (EPHE) ; Université Paris Sciences et Lettres (PSL)-Université Paris Sciences et Lettres (PSL)-Sorbonne Université (SU)-Centre National de la Recherche Scientifique (CNRS)-Université des Antilles (UA) | Sciences Pour l'Oenologie (SPO) ; Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Ecologie Systématique et Evolution (ESE) ; Université Paris-Sud - Paris 11 (UP11)-AgroParisTech-Centre National de la Recherche Scientifique (CNRS) | Interactions Arbres-Microorganismes (IAM) ; Institut National de la Recherche Agronomique (INRA)-Université de Lorraine (UL) | Biologie et Pathogénicité fongiques (BPF) ; Institut National de la Recherche Agronomique (INRA)-Institut Pasteur [Paris] (IP) | Centre d’Ecologie Fonctionnelle et Evolutive (CEFE) ; Université Paul-Valéry - Montpellier 3 (UPVM)-Institut National de la Recherche Agronomique (INRA)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-École Pratique des Hautes Études (EPHE) ; Université Paris Sciences et Lettres (PSL)-Université Paris Sciences et Lettres (PSL)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Institut de Recherche pour le Développement (IRD [Occitanie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | ANR-11-LABX-0002,ARBRE,Recherches Avancées sur l'Arbre et les Ecosytèmes Forestiers(2011)
Since ancient times, humans have used fungi as food sources ( 1 , 2 ). The edible sexual structures of basidiomycetes and ascomycetes (e.g., truffles), the so-called mushrooms, are produced mostly in wood because many fungi are tree symbionts or decayers of tree tissues. These fruiting bodies represent a rich source of proteins, with low fat content and otherwise nutritionally quite poor. In some soils, they accumulate pollution (heavy metals and radioactivity) and should only be eaten in moderate quantities. Some mushroom species are considered delicacies (e.g., truffles, boletus, morels), but cultivation attempts have been unsuccessful, with a few exceptions (e.g., Morchella rufobrunnea). Only a few saprobic species can be industrially produced, such as Agaricus bisporus ( 3 ), Lentinus edodes (shiitake), and Pleurotus ostreatus, with production having mainly taken place in Asia for thousands of years ( 4 ). Some other fungi, while not really cultured, are inoculated on trees grown in appropriate natural habitats to increase the production of fruiting bodies, such as for shiitake and oyster mushrooms, with, however, sometimes unpredictable success, as is the case for truffles ( 5 ).
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