The Biology and Technology of the Cultivated MushroomPeter B. Flegg, Douglas Malcolm Spencer, David A. Wood Methods of producing the cultivated mushroom, Agaricus bisporus, have advanced dramatically over the past decade, and for the most part improvements in technology have been generated by fundamental advances in our understanding of the basic biology of the crop. This book, in one well-structured and comprehensive volume, draws together this important research work, and represents the cumulative knowledge and experience of one of the world's leading mushroom research teams. |
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actinomycetes activity agar Agaricus bisporus agaritine amino acids Atkey bacteria basidia basidiomycetes basidium bitorquis campestris carbohydrates carbon dioxide cell cent Chapter chemical colonisation commercial compost compounds Crops Research Institute cultivated mushroom cultures diameter disease dry weight eelworms effect enzyme experimental factors flush fresh weight fruit body fruit body initiation fungal fungi fungicola Gandy germination gills Glasshouse Crops Research growers Hammond and Nichols harvest Hayes horse manure hybrids hyphae increased infection isolated laccase Lambert larvae layer loss mannitol materials metabolism method microbial mixtures mushroom beds mushroom compost mushroom growing mushroom mycelium mushroom production Mushroom Science mycelial mycelial growth nitrogen nuclei nutrients nutrition occur P. B. Flegg particles pasteurisation perniciosa Phase pileus protein Randle Rast reported Reproduced by permission ridge beds sciarid Sinden spawn spawn-running species spores sporophores stack stage stipe strains straw studies substrate temperature thermophilic tissue tonnes trays tyrosinase virus vitamin yield