Edible mushrooms and their cultivation

This book is in two parts. Part I, Mushroom Science, comprises 8 chapters entitled: Introduction to mushroom science; The nutritional attributes and medicinal value of edible mushrooms; Overview of biology of fungi; Substrate and mycelial growth; Sexuality and genetics of basidiomycetes; Mushroom formation: effects of environmental, nutritional and chemical factors; Mushroom formation: effect of genetic factors, breeding; and Culture preservation. Part II, Mushroom technology with emphasis on Lentinus [Lentinula], comprises 10 chapters entitled: World production of edible mushrooms; Agaricus the leader in production and technology; Lentinus a mushrooming mushroom; Other CABI sites 