
Genetics

Molecular biology
Authentication and selection of species

Fungal science
Regulation of fruiting and growth phase
Genotyping, breeding,
GMO verification

Sensory and nutritional science
Protein based food source
Prebiotics, ergothioneine (ERGO)
Rich in umami taste – targeting to the aged populations

Molecular biology
Organic fertilizer, soil microbes
Application
Food
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Mushrooms contain an adequate proportion all essential amino acids and it is a complete protein source to fulfil different physiologic requirement.
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Mushrooms contains prebiotics - beta-glucans with health promoting effects. They are beneficial to human by affecting the growth and/ or activity of some bacteria in the intestine.
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Mushrooms are rich in ergothioneine, which is an antioxidant for the prevention of cardiovascular disease and dementia.
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Mushrooms contains vitamin B5 and umami taste which can substitute MSG for enhancing flavour of cuisines.
Biomaterial
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The mushroom mycelium and substrates can form biomaterials that are mouldable, flexible, and 100% biodegradable.
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It can be made into construction materials, furniture, and packaging materials to replace plastics.