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Agaricus bisporus, commonly known as the cultivated mushroom, is a basidiomycete mushroom native to grasslands in Eurasia and North America.It is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world.
Indoor tray growing is the most common commercial technique, followed by containerized growing. The tray technique provides the advantages of scalability and easier harvesting. There are a series of stages in the farming of the most widely used commercial mushroom species Agaricus bisporus. These are composting, fertilizing, spawning, casing ...
Agaricus is a genus of mushroom-forming fungi containing both edible and poisonous species, with over 400 members worldwide [2] [3] and possibly again as many disputed or newly-discovered species. The genus includes the common ("button") mushroom (Agaricus bisporus) and the field mushroom (A. campestris), the dominant cultivated mushrooms of ...
The common "button mushroom", Agaricus bisporus, is the most widely cultivated edible mushroom. Agaricus blazei is a well-known medicinal mushroom used for a number of therapeutic and medicinal purposes. [11] [12] Several species are poisonous, such as some Lepiota, Agaricus sect. Xanthodermatei and Chlorophyllum species . [8]
A commonly eaten mushroom is the white mushroom (Agaricus bisporus). In a 100-gram ( 3 + 1 ⁄ 2 -ounce) reference serving, Agaricus mushrooms provide 92 kilojoules (22 kilocalories) of food energy and are 92% water, 3% carbohydrates , 3% protein , and 0.3% fat .
The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence, the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem , a cap , and gills (lamellae, sing. lamella) on the underside of the cap.
Vaquitas are not being hunted to extinction, but they are suffering collateral damage from fishing. The small porpoises get caught in fishing nets, called gillnets, meant to catch the endangered ...
Agaricus bisporus: Eaten; "Button mushroom" or "portabello mushroom". [1] Aspergillus oryzae: Fermentation of traditional Japanese foods and beverages. [2] bacteria (for cheese, yogurt, kephir, buttermilk, sour cream, kombucha tea, spirulina) Lactic acid bacteria: Fermentation of dairy, plants, and meats. [3] Lactobacillus delbrueckii