Edible mushrooms – their cultivation, as produce and their use in biotechnological processes

Increased production of edible mushrooms on locally produced substrates has several benefits from the environmental perspective. In addition, mushrooms are interesting food with high protein quality. Parallel, some of the edible mushrooms, e.g. oyster mushroom, has a role in degradation of micropollutants such as pharmaceuticals and pesticides (mycoremediation).

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