Edible mushrooms – perspectives and considerations


  • Sandra PÉREZ-ÁLVAREZ Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrícolas y Forestales, Km 2.5, carretera Delicias-Rosales, campus Delicias, CD. Delicias, Chihuahua, CP 33000 (MX)
  • Eduardo F. HECTOR-ARDISANA Universidad Técnica de Manabí, Facultad de Posgrado, Portoviejo, CP EC130105 (EC)
  • Joel RASCÓN SOLANO Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrícolas y Forestales, Km 2.5, carretera Delicias-Rosales, campus Delicias, CD. Delicias, Chihuahua, CP 33000 (MX)
  • Samuel A. GARCÍA GARCÍA Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrícolas y Forestales, Km 2.5, carretera Delicias-Rosales, campus Delicias, CD. Delicias, Chihuahua, CP 33000 (MX)
  • Víctor H. VILLARREAL RAMÍREZ Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrícolas y Forestales, Km 2.5, carretera Delicias-Rosales, campus Delicias, CD. Delicias, Chihuahua, CP 33000 (MX)
  • Marina I. TERRAZAS-GÓMEZ Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrícolas y Forestales, Km 2.5, carretera Delicias-Rosales, campus Delicias, CD. Delicias, Chihuahua, CP 33000 (MX)




biotechnology, production, species recognition, wild


The cultivation of edible mushrooms has been an activity of great ecological, social and economic importance for many years. There is a great diversity of different species of these mushrooms, truffles, chanterelles, pine mushrooms, Termitomyces, with more than 1100 registered species, many of which are of great economic importance not only for export but also for developing countries. The collection and consumption of these mushrooms vary by country, being, for example, extensive and intensive in China and more restricted in South American countries. The ecological value they have should also be highlighted, since some species live in symbiosis with trees, helping the growth of forests and commercial plantations. These fungi contribute to human nutrition supplying micronutrients, polysaccharides, amino acids, fibers and proteins; also, they synthesize active secondary metabolites such as saponins, glycosides, alkaloids, flavonoids, tannins, polyphenols and some other reducing compounds. This review about edible mushrooms addresses the generalities and production, description of several species, some toxic species in Mexico and finally several aspects of these mushrooms’ biotechnology.


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How to Cite

PÉREZ-ÁLVAREZ, S., HECTOR-ARDISANA, E. F., RASCÓN SOLANO, J., GARCÍA GARCÍA, S. A., VILLARREAL RAMÍREZ, V. H., & TERRAZAS-GÓMEZ, M. I. (2023). Edible mushrooms – perspectives and considerations. Notulae Scientia Biologicae, 15(3), 11586. https://doi.org/10.55779/nsb15311586



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DOI: 10.55779/nsb15311586

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