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Forest farming of straw mushrooms (Volvariella volvacea) could be a potential agroforestry practice that increases crop diversity while conserving forest ecosystem, however, there were some constraints on mushroom cultivation process. To date, specific information for straw mushroom cultivation using oil palm empty fruit bunch as substrate, particularly suitable microclimatic conditions, best practices, composting period and composting parameters are limited. Hence, the objectives of this study were; (i) to determine the effect of microclimate (air temperature, relative humidity, light intensity), and bed pH on V. volvacea mushroom production, (ii) to determine the effect of bed orientations, bed conditions (temperature, humidity, pH) and other attributes (i.e., harvesting week, cultivation month and replication) on V. volvacea mushroom production, and (iii) to assess the composting period and composting condition of EFB (temperature, pH, moisture content, oxygen level, and carbon monoxide level) on V. volvacea mushroom production in lowland dipterocarp forest. Outdoor cultivation method was carried out with four replications from November 2017 until May 2019. The microclimatic conditions (air temperature, relative humidity, light intensity) and bed pH were compared between replications. Generalized linear models (GLMMs) were used to examine the relationship of mushroom production with 7 predictor variables (bed temperature, bed humidity, bed pH, bed orientation, harvesting week, cultivation month and replication). Correlation tests for multi-collinearity among variables were also conducted. One-way ANOVA was done to determine the significant result between composting periods of 9 and 12 days on V. volvacea production. Additionally, the change in chemical composition of EFB was analyzed using FT-IR Spectroscopic Analysis. The results revealed that V. volvacea production was affected by microclimatic and bed conditions. The highest production of V. volvacea was recor

Forest farming of straw mushrooms (Volvariella volvacea) could be a potential agroforestry practice that increases crop diversity while conserving forest ecosystem, however, there were some constraints on mushroom cultivation process. To date, specific information for straw mushroom cultivation using oil palm empty fruit bunch as substrate, particularly suitable microclimatic conditions, best practices, composting period and composting parameters are limited. Hence, the objectives of this study were; (i) to determine the effect of microclimate (air temperature, relative humidity, light intensity), and bed pH on V. volvacea mushroom production, (ii) to determine the effect of bed orientations, bed conditions (temperature, humidity, pH) and other attributes (i.e., harvesting week, cultivation month and replication) on V. volvacea mushroom production, and (iii) to assess the composting period and composting condition of EFB (temperature, pH, moisture content, oxygen level, and carbon monoxide level) on V. volvacea mushroom production in lowland dipterocarp forest. Outdoor cultivation method was carried out with four replications from November 2017 until May 2019. The microclimatic conditions (air temperature, relative humidity, light intensity) and bed pH were compared between replications. Generalized linear models (GLMMs) were used to examine the relationship of mushroom production with 7 predictor variables (bed temperature, bed humidity, bed pH, bed orientation, harvesting week, cultivation month and replication). Correlation tests for multi-collinearity among variables were also conducted. One-way ANOVA was done to determine the significant result between composting periods of 9 and 12 days on V. volvacea production. Additionally, the change in chemical composition of EFB was analyzed using FT-IR Spectroscopic Analysis. The results revealed that V. volvacea production was affected by microclimatic and bed conditions. The highest production of V. volvacea was recor

Mushrooms have been known as an ideal vegetarian food item that is enriched with essential amino acids, minerals, vitamins, pharmaceutical properties, low in fat, low in carbohydrates and an efficient tool for management of agro wastes. In India, mushrooms have been used as food and medicine by some tribal communities by their traditional knowledge. However, the country like India with its diversity of mushroom (i.e. macro fungi) with huge source of agro waste can open a new door of agro industry in near future. The decreasing trend of arable land and increasing food demand necessitates food production by utilizing agro waste which is not only mitigated the stubble burning problem in agriculture based country like India but it is also provided nutrition enriched health food to combat malnutrition. Mushroom along with other microbial biomass like yeast, algae and single cell protein (SCP) are often referred to as an alternative source of supplemented health food. However, among all these mushroom cultivation is unique economically viable biotechnology for the conversion of lignocellulosic agro waste materials into high quality nutritious food. In recent times, mushroom cultivation is gaining popularity to those growers having no or insufficient land. The identification of edible and poisonous mushrooms in wild condition is difficult as there is no instant methodology for accurate determination of safe and poisonous mushrooms. So, cultivation of edible mushroom with desire strain is important to consume mushroom safely. Processing and preservation are other important aspects of mushroom production as the shelf-life is very short. This book is aimed to reach the mushroom workers particularly student, researcher, common man, big or small growers in North East India. The Book highlights on the basics about macro fungal spawn preparation technology, laboratory equipments, cultivation technology of mushrooms etc.

Mushrooms have been known as an ideal vegetarian food item that is enriched with essential amino acids, minerals, vitamins, pharmaceutical properties, low in fat, low in carbohydrates and an efficient tool for management of agro wastes. In India, mushrooms have been used as food and medicine by some tribal communities by their traditional knowledge. However, the country like India with its diversity of mushroom (i.e. macro fungi) with huge source of agro waste can open a new door of agro industry in near future. The decreasing trend of arable land and increasing food demand necessitates food production by utilizing agro waste which is not only mitigated the stubble burning problem in agriculture based country like India but it is also provided nutrition enriched health food to combat malnutrition. Mushroom along with other microbial biomass like yeast, algae and single cell protein (SCP) are often referred to as an alternative source of supplemented health food. However, among all these mushroom cultivation is unique economically viable biotechnology for the conversion of lignocellulosic agro waste materials into high quality nutritious food. In recent times, mushroom cultivation is gaining popularity to those growers having no or insufficient land. The identification of edible and poisonous mushrooms in wild condition is difficult as there is no instant methodology for accurate determination of safe and poisonous mushrooms. So, cultivation of edible mushroom with desire strain is important to consume mushroom safely. Processing and preservation are other important aspects of mushroom production as the shelf-life is very short. This book is aimed to reach the mushroom workers particularly student, researcher, common man, big or small growers in North East India. The Book highlights on the basics about macro fungal spawn preparation technology, laboratory equipments, cultivation technology of mushrooms etc.

Volvariella volvacea, also known as straw mushroom is edible. It has attracted growing attention in Malaysia due to short cropping duration and provides distinct flavour and pleasant taste. However, this mushroom is highly perishable and has very short shelf life within 1-2 days under ambient temperature. The harvesting time and maturity of V. volavacea are important factors to maintain the quality of the mushroom. As the succeeding stages that follow the immature stage was particularly fast, farmers usually collected both immature and mature stage at harvest. Thus the objective of the first experiment was to evaluate the quality, antioxidant activity, and health risk assessment of V. volvacea at both stages. The mushrooms was cultivated on composted EFB and harvested after a week at immature (button stage) and mature (veil open stage). Button stage mushroom showed significantly higher firmness, and higher antioxidant activity with lower IC₅₀ of DPPH. In addition, button stage provides higher content of glutamic acid. However, both stages were within safety limit dietary intake from heavy metals. Thus, based on the results of the first experiment, button stage was further selected for the second experiment. The objective of the second experiment was to determine the postharvest qualities and antioxidant activity at different storage temperatures (10, 15 ºC, and room temperature (RT)) and storage durations (0, 2, 4, 6 and 8 days). The V. volvacea was cultivated according to Experiment 1 and the button stage were harvested for storage in perforated polyethylene (PE) plastic films. Volvariella volvacea stored at 15 °C showed significantly lowest in the percentage of weight loss, no veil opening, retains higher firmness, inhibits browning and PPO enzyme activity for about 6 days. The V. volvacea stored at 10 ºC showed chilling injury symptoms and loss its postharvest quality.However, there was a sharp drop of DPPH activity when stored at RT. The tissue ultrastructure of

Volvariella volvacea, also known as straw mushroom is edible. It has attracted growing attention in Malaysia due to short cropping duration and provides distinct flavour and pleasant taste. However, this mushroom is highly perishable and has very short shelf life within 1-2 days under ambient temperature. The harvesting time and maturity of V. volavacea are important factors to maintain the quality of the mushroom. As the succeeding stages that follow the immature stage was particularly fast, farmers usually collected both immature and mature stage at harvest. Thus the objective of the first experiment was to evaluate the quality, antioxidant activity, and health risk assessment of V. volvacea at both stages. The mushrooms was cultivated on composted EFB and harvested after a week at immature (button stage) and mature (veil open stage). Button stage mushroom showed significantly higher firmness, and higher antioxidant activity with lower IC₅₀ of DPPH. In addition, button stage provides higher content of glutamic acid. However, both stages were within safety limit dietary intake from heavy metals. Thus, based on the results of the first experiment, button stage was further selected for the second experiment. The objective of the second experiment was to determine the postharvest qualities and antioxidant activity at different storage temperatures (10, 15 ºC, and room temperature (RT)) and storage durations (0, 2, 4, 6 and 8 days). The V. volvacea was cultivated according to Experiment 1 and the button stage were harvested for storage in perforated polyethylene (PE) plastic films. Volvariella volvacea stored at 15 °C showed significantly lowest in the percentage of weight loss, no veil opening, retains higher firmness, inhibits browning and PPO enzyme activity for about 6 days. The V. volvacea stored at 10 ºC showed chilling injury symptoms and loss its postharvest quality.However, there was a sharp drop of DPPH activity when stored at RT. The tissue ultrastructure of

The communities living in the humid forests of southern Cameroon – Bantu, and Baka and Bagyeli pygmies – have always considered wild edible fungi (WEF) as important sources of food and medicine. However, little information is available on the diversity and ecology of wild edible fungi in Cameroon. This study was therefore undertaken to investigate and acquire endogenous knowledge on the diversity of the main wild edible and medicinal fungi in Cameroon’s humid forests. The fungi species were collected during mycological excursions and described through structured and semi-structured surveys conducted in some twenty sites in five regions of southern Cameroon. Ninety-four WEF taxa were identified, belonging to 32 families and 41 genera. About 61.7% were saprotrophic taxa, 21.3% ectomycorrhizal (ECM) and 17% of the Termitomyces genus, the latter being the commonly collected and consumed. The high diversity of the fungi was reflected in their varied range of habitats and ecological niches. The most prized WEF are the saprotropic Armillaria camerounensis and Volvariella volvacea species, all Termitomyces species and chanterelles. Most of these fungi are collected as food. The twenty-odd ectomycorrhizal species develop in symbiosis with the roots of forest tree species of 13 genera in the Cesalpiniaceae and Phyllantaceae families. Overall, wild edible fungi in Cameroon provide two main productive ecosystem services: supplies of food and medicine, and revenues. Research is clearly needed on the biodiversity of WEF and medicinal species in Cameroon’s humid forests and on possibilities for composting agricultural waste to grow V. volvacea mushrooms.

Mushroom, Vovariella volvacea, was grown on green banana peels composted at different length of time. The objectives of the study were to assess the potential of the substrate in terms of mycelial growth and pin-head development. Much more, it was also the objective of the study to provide added value to the waste banana peels by using as substrate in mushroom production and at the same time mitigating the burgeoning issue of environmental problem. The study was done in the laboratory and is composed of two phases, the assessment of mycelial growth and the pinhead development under laboratory conditions. Results showed that 15-day composting showed a significant result compared to other treatments of 0-day and 30-day composting in terms of vegetative growth as well as pin-head development.

Mushroom, Vovariella volvacea, was grown on green banana peels composted at different length of time. The objectives of the study were to assess the potential of the substrate in terms of mycelial growth and pin-head development. Much more, it was also the objective of the study to provide added value to the waste banana peels by using as substrate in mushroom production and at the same time mitigating the burgeoning issue of environmental problem. The study was done in the laboratory and is composed of two phases, the assessment of mycelial growth and the pinhead development under laboratory conditions. Results showed that 15-day composting showed a significant result compared to other treatments of 0-day and 30-day composting in terms of vegetative growth as well as pin-head development.

Shaojun Ding., "October 2001.", Thesis (Ph.D.)--Chinese University of Hong Kong, Includes bibliographical references (p. 173-200)., Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web., Mode of access: World Wide Web., s in English and Chinese., http://library.cuhk.edu.hk/record=b6073384, Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Shaojun Ding., "October 2001.", Thesis (Ph.D.)--Chinese University of Hong Kong, Includes bibliographical references (p. 173-200)., Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web., Mode of access: World Wide Web., s in English and Chinese., http://library.cuhk.edu.hk/record=b6073384, Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

by Suen Tsang., Thesis (M.Phil.)--Chinese University of Hong Kong, 1999., Includes bibliographical references (leaves 96-103)., also in Chinese., Chapter Chapter 1: --- Literature review --- p.1, Chapter 1.1 --- "Straw mushroom, Volvariella volvacea" --- p.1, Chapter 1.2 --- Problems which restrict the market of straw mushroom --- p.3, Chapter 1.3 --- Non-enzymatic browning --- p.5, Chapter 1.4 --- Enzymatic browning --- p.7, Chapter 1.5 --- Impact of browning --- p.12, Chapter 1.6 --- Mechanism of inhibition of PPO --- p.13, Chapter 1.7 --- Sulfites --- p.13, Chapter 1.8 --- Classification of PPO inhibitors based on chemical property --- p.14, Chapter 1.9 --- Classification of PPO inhibitors based on inhibitory mechanism --- p.17, Chapter 1.10 --- Physical methods for prolonging shelf-life --- p.18, Chapter 1.11 --- Significance of this research --- p.20, Chapter Chapter2: --- Characterization of PPO in straw mushroom --- p.21, Chapter 2.1 --- Introduction --- p.21, Chapter 2.2 --- Materials and Methods --- p.22, Chapter 2.2.1 --- PPO content in straw mushroom compared to other food sources: potato and pear --- p.22, Chapter 2.2.2 --- "Optimal pH, enzyme kinetics and localization of PPO in straw mushroom" --- p.24, Chapter 2.2.3 --- PPO isoenzymes in straw mushroom --- p.25, Chapter 2.3 --- Results --- p.29, Chapter 2.3.1 --- PPO content in straw mushroom compared to other food sources: potato and pear --- p.29, Chapter 2.3.2 --- "Optimal pH, enzyme kinetics and localization of PPO in straw mushroom" --- p.29, Chapter 2.3.3 --- PPO isoenzymes in straw mushroom --- p.32, Chapter 2.4 --- Discussion --- p.43, Chapter Chapter3: --- Several attempts to solve browning problem of straw mushroom --- p.55, Chapter 3.1 --- Inhibitors of PPO in straw mushroom --- p.55, Chapter 3.1.1 --- Investigation of inhibitors of PPO in straw mushroom --- p.55, Chapter 3.1.1.1 --- Materials and methods --- p.55, Chapter 3.1.1.2 --- Results --- p.56, Chapter 3.1.2 --- The potential of using a combination of different PPO inhibitors --- p.58, Chapter 3.1.2.1 --- Materials and methods --- p.58, Chapter 3.1.2.2 --- Results --- p.59, Chapter 3.1.3 --- Direct application of PPO inhibitors --- p.61, Chapter 3.1.3.1 --- Materials and methods --- p.61, Chapter 3.1.3.2 --- Results --- p.62, Chapter 3.1.4 --- PPO and lipase content in straw mushroom under post harvest storage --- p.62, Chapter 3.1.4.1 --- Materials and Methods --- p.74, Chapter 3.1.4.2 --- Results --- p.75, Chapter 3.2 --- Vacuum packaging --- p.75, Chapter 3.2.1 --- Materials and methods --- p.75, Chapter 3.2.2 --- Results --- p.78, Chapter 3.4 --- Discussion --- p.78, Chapter Chapter 4: --- Future work --- p.87, Chapter 4.1 --- Suggested improvements of experiments --- p.87, Chapter 4.2 --- Suggested experiment in future: application of calcium chloride --- p.88, Chapter Chapter 5: --- Conclusion --- p.94, References --- p.96, http://library.cuhk.edu.hk/record=b5889843, Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

by Suen Tsang., Thesis (M.Phil.)--Chinese University of Hong Kong, 1999., Includes bibliographical references (leaves 96-103)., also in Chinese., Chapter Chapter 1: --- Literature review --- p.1, Chapter 1.1 --- "Straw mushroom, Volvariella volvacea" --- p.1, Chapter 1.2 --- Problems which restrict the market of straw mushroom --- p.3, Chapter 1.3 --- Non-enzymatic browning --- p.5, Chapter 1.4 --- Enzymatic browning --- p.7, Chapter 1.5 --- Impact of browning --- p.12, Chapter 1.6 --- Mechanism of inhibition of PPO --- p.13, Chapter 1.7 --- Sulfites --- p.13, Chapter 1.8 --- Classification of PPO inhibitors based on chemical property --- p.14, Chapter 1.9 --- Classification of PPO inhibitors based on inhibitory mechanism --- p.17, Chapter 1.10 --- Physical methods for prolonging shelf-life --- p.18, Chapter 1.11 --- Significance of this research --- p.20, Chapter Chapter2: --- Characterization of PPO in straw mushroom --- p.21, Chapter 2.1 --- Introduction --- p.21, Chapter 2.2 --- Materials and Methods --- p.22, Chapter 2.2.1 --- PPO content in straw mushroom compared to other food sources: potato and pear --- p.22, Chapter 2.2.2 --- "Optimal pH, enzyme kinetics and localization of PPO in straw mushroom" --- p.24, Chapter 2.2.3 --- PPO isoenzymes in straw mushroom --- p.25, Chapter 2.3 --- Results --- p.29, Chapter 2.3.1 --- PPO content in straw mushroom compared to other food sources: potato and pear --- p.29, Chapter 2.3.2 --- "Optimal pH, enzyme kinetics and localization of PPO in straw mushroom" --- p.29, Chapter 2.3.3 --- PPO isoenzymes in straw mushroom --- p.32, Chapter 2.4 --- Discussion --- p.43, Chapter Chapter3: --- Several attempts to solve browning problem of straw mushroom --- p.55, Chapter 3.1 --- Inhibitors of PPO in straw mushroom --- p.55, Chapter 3.1.1 --- Investigation of inhibitors of PPO in straw mushroom --- p.55, Chapter 3.1.1.1 --- Materials and methods --- p.55, Chapter 3.1.1.2 --- Results --- p.56, Chapter 3.1.2 --- The potential of using a combination of different PPO inhibitors --- p.58, Chapter 3.1.2.1 --- Materials and methods --- p.58, Chapter 3.1.2.2 --- Results --- p.59, Chapter 3.1.3 --- Direct application of PPO inhibitors --- p.61, Chapter 3.1.3.1 --- Materials and methods --- p.61, Chapter 3.1.3.2 --- Results --- p.62, Chapter 3.1.4 --- PPO and lipase content in straw mushroom under post harvest storage --- p.62, Chapter 3.1.4.1 --- Materials and Methods --- p.74, Chapter 3.1.4.2 --- Results --- p.75, Chapter 3.2 --- Vacuum packaging --- p.75, Chapter 3.2.1 --- Materials and methods --- p.75, Chapter 3.2.2 --- Results --- p.78, Chapter 3.4 --- Discussion --- p.78, Chapter Chapter 4: --- Future work --- p.87, Chapter 4.1 --- Suggested improvements of experiments --- p.87, Chapter 4.2 --- Suggested experiment in future: application of calcium chloride --- p.88, Chapter Chapter 5: --- Conclusion --- p.94, References --- p.96, http://library.cuhk.edu.hk/record=b5889843, Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Teeltbeschrijving van de rijststropaddestoel, Volvariella volvacea

by Ka-shing Cheung., Thesis (M.Phil.)--Chinese University of Hong Kong, 1995., Includes bibliographical references (leaves 112-114)., p.i, Acknowledgments --- p.iii, Table of contents --- p.v, Abbreviations --- p.x, List of figures --- p.xi, List of tables --- p.xiii, Chapter 1. --- Introduction, Chapter 1.1 --- General introduction --- p.1, Chapter 1.2 --- Purpose of study --- p.3, Chapter 2. --- Literature review, Chapter 2.1 --- Cellulose: properties and degradation --- p.4, Chapter 2.2 --- Cellulase system, Chapter 2.2.1 --- Definition and substrate specificity --- p.5, Chapter 2.2.2 --- Co-operation of cellulases --- p.5, Chapter 2.2.3 --- Multiplicity of cellulases --- p.6, Chapter 2.2.4 --- Regulation of cellulase synthesis --- p.6, Chapter 2.2.5 --- Architecture of cellulase protein --- p.8, Chapter 2.3 --- Molecular biology of fungal cellulase genes, Chapter 2.3.1 --- Structural organization of fungal cellulase genes --- p.15, Chapter 2.3.1.1 --- Promoter and regulatory sequence --- p.15, Chapter 2.3.1.2 --- Sequence at transcriptional start point (tsp) --- p.16, Chapter 2.3.1.3 --- Signal peptide --- p.18, Chapter 2.3.1.4 --- Intron --- p.18, Chapter 2.3.1.5 --- General sequence homology --- p.21, Chapter 2.3.2 --- Regulation of cellulase production at molecular level --- p.23, Chapter 2.3.3 --- Multiplicity of cellulase gene --- p.24, Chapter 2.3.4 --- Tactics to clone fungal cellulase genes --- p.25, Chapter 2.3.4.1 --- Past experience --- p.25, Chapter 2.3.4.2 --- Present approach --- p.28, Chapter 2.3.5 --- The importance of cellulase gene cloning --- p.29, Chapter 2.4 --- Cellulolytic microorganisms, Chapter 2.4.1 --- Ecological roles and diversity --- p.31, Chapter 2.4.2 --- "Biology of the straw mushroom, Volvariella volvacea" --- p.31, Chapter 3. --- Materials and methods, Chapter 3.1 --- Recipes of media and solutions, Chapter 3.1.1 --- Culture media and microbial-growth related chemicals --- p.34, Chapter 3.1.2 --- Solutions --- p.36, Chapter 3.2 --- Bacterial and fungal strains and the growth and storage of mycelium, Chapter 3.2.1 --- Bacterial and fungal strains --- p.42, Chapter 3.2.2 --- Growth and storage of mycelium --- p.42, Chapter 3.3 --- Extraction of DNA from mycelium --- p.43, Chapter 3.4 --- Degenerate polymerase chain reaction (PCR), Chapter 3.4.1 --- Primers --- p.45, Chapter 3.4.2 --- Amplification conditions of degenerate PCR --- p.46, Chapter 3.5 --- Cloning of PCR products, Chapter 3.5.1 --- Ligation --- p.47, Chapter 3.5.2 --- Transformation --- p.47, Chapter 3.5.3 --- Screening by blue/white selection --- p.47, Chapter 3.5.4 --- Screening by PCR --- p.48, Chapter 3.6 --- Plasmid extraction by alkaline lysis, Chapter 3.6.1 --- Midi-preparation of plasmid by Qiagen column --- p.51, Chapter 3.6.2 --- Preparation of plasmid using Promega's Wizard minipreps DNA purification system --- p.51, Chapter 3.7 --- Sequencing analysis of cloned PCR products, Chapter 3.7.1 --- Growth and titering of helper phage R408 --- p.53, Chapter 3.7.1.1 --- Plate elution method --- p.53, Chapter 3.7.1.2 --- Liquid culture method --- p.53, Chapter 3.7.1.3 --- Titering of R408 --- p.53, Chapter 3.7.2 --- Rescue of single-stranded DNA from pCR-Script phagemid --- p.54, Chapter 3.7.3 --- Sequencing by chain-termination reaction --- p.54, Chapter 3.7.4 --- Preparation of polyacrylamide gel for DNA sequencing --- p.56, Chapter 3.7.5 --- Running a sequencing gel --- p.57, Chapter 3.7.6 --- "Fixation, exposure and development of sequencing gel and X-ray film" --- p.57, Chapter 3.7.7 --- Sequence analysis --- p.58, Chapter 3.8 --- Digestion of DNA with restriction enzymes --- p.59, Chapter 3.9 --- Agarose gel electrophoresis --- p.60, Chapter 3.10 --- Purification of DNA from agarose gel by Qiaex --- p.61, Chapter 3.11 --- Southern hybridization, Chapter 3.11.1 --- Southern blotting and DNA immobilization --- p.62, Chapter 3.11.2 --- Random-labelling of DNA probe and removal of unincorporated nucleotides --- p.63, Chapter 3.11.3 --- Pre-hybridization and hybridization --- p.63, Chapter 3.11.4 --- Exposure and development --- p.64, Chapter 3.11.5 --- Determination of molecular weight of hybridization signals --- p.65, Chapter 4. --- Results, Chapter 4.1 --- Extraction of DNA from the straw mushroom mycelium --- p.66, Chapter 4.2 --- Amplification of V. volvacea genomic DNA using degenerate primers --- p.70, Chapter 4.3 --- Cloning of PCR products using pCR-Script SK (+) cloning kit, Chapter 4.3.1 --- Screening by blue/white selection --- p.77, Chapter 4.3.2 --- Screening by PCR --- p.77, Chapter 4.4 --- Plasmid extraction by alkaline lysis --- p.80, Chapter 4.5 --- Preparation of single-stranded DNA template for sequencing, Chapter 4.5.1 --- Growth and titering of helper phage R408 --- p.82, Chapter 4.5.2 --- Rescue of single-stranded DNA from pCR-Script phagemid --- p.82, Chapter 4.6 --- Sequencing of cloned PCR products, Chapter 4.6.1 --- The choice of template --- p.84, Chapter 4.6.2 --- DNA and translated amino acid sequence of PCR clones --- p.84, Chapter 4.6.3 --- Alignment of DNA sequences against other fungal cellulase genes --- p.93, Chapter 4.6.4 --- Alignment of translated amino acid sequences against other fungal cellulase --- p.96, Chapter 4.7 --- Purification of DNA from agarose gel by Qiaex --- p.98, Chapter 4.8 --- Southern hybridization, Chapter 4.8.1 --- Restriction digestion of genomic DNA --- p.101, Chapter 4.8.2 --- Hybridization --- p.104, Chapter 5. --- Discussion, Chapter 5.1 --- Extraction of DNA from V. volvacea mycelium --- p.107, Chapter 5.2 --- Rationales of designing degenerate primers from heterologous amino acid sequence --- p.107, Chapter 5.3 --- Amplification of V. volvacea DNA using degenerate primers --- p.110, Chapter 5.4 --- Cloning of PCR products using pCR-Script system --- p.111, Chapter 5.5 --- The precaution of using Qiaex-purified DNA --- p.112, Chapter 5.6 --- Sequencing analysis, Chapter 5.6.1 --- DNA sequence analysis --- p.113, Chapter 5.6.2 --- Protein sequence analysis --- p.114, Chapter 5.7 --- Southern hybridization --- p.116, Chapter 6. --- Conclusion and further analysis --- p.117, Chapter 7. --- References --- p.119, http://library.cuhk.edu.hk/record=b5888545, Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

by Lam Heung-wah, Angora., Thesis (M. Phil.)--Chinese University of Hong Kong, 1992., Includes bibliographical references (leaves 124-131)., ACKNOWLEDGEMENTS --- p.iv, p.v, LIST OF ABBREVIATIONS --- p.vii, LIST OF TABLES --- p.viii, LIST OF FIGURES --- p.ix, INTRODUCTION --- p.1, LITERATURE REVIEW --- p.4, Chapter A. --- Some Aspects of Cardiovascular Physiology and Pharmacology --- p.4, Chapter I. --- Fundamental Principles Governing regulation of Arterial Pressure --- p.4, Chapter II. --- Hypertension --- p.12, Chapter III. --- Antihypertensive Substances --- p.16, Chapter B. --- Mushrooms and Their Medicinal Values --- p.29, Chapter I. --- "The Straw Mushroom, V. volvacea" --- p.29, Chapter II. --- "Mushrooms, Blood Pressure, and Related Changes" --- p.32, MATERIALS AND METHODS --- p.39, Chapter A. --- Basic Preparative Procedures --- p.39, Chapter I. --- Preparation of Straw Mushroom Extract (SME) --- p.39, Chapter II. --- Purification of SME by Dialysis --- p.40, Chapter III. --- Preparation for In vivo Blood Pressure Measurement in Rats --- p.40, Chapter IV. --- preparation of Right Atrium for In vitro Studies --- p.41, Chapter V. --- Preparation of Artery Strip for In vitro Studies --- p.42, Chapter B. --- Experiments Done --- p.43, Chapter Experiment 1. --- Toxicity of SME --- p.43, Chapter Experiment 2. --- Hypotensive Effect of SME and Dialyzed Samples --- p.44, Chapter Experiment 3. --- Pharmacological Antagonist Studies --- p.45, Chapter Experiment 4. --- Effect of Autonomic Ganglion Blocker and Alpha Blocker on Hypotensive Changes Induced by SME --- p.47, Chapter Experiment 5. --- Study on Renin-Angiotensin and Kinin Systems --- p.48, Chapter Experiment 6. --- Urinary and Sodium Excretion in Water-loaded Rats --- p.48, Chapter Experiment 7. --- Chronotropic and Inotropic Studies on Isolated Right Atria --- p.49, Chapter Experiment 8. --- Contractile Responses of SME & Its Dialyzed Samples on Rat Tail Artery Strips --- p.50, Chapter Experiment 9. --- Effect of Adrenergic Blockers in SME Preconstricted Strips --- p.51, Chapter Experiment 10. --- Acute Oral Effect of DUL8000 and DLL8000 from SME on Blood Pressure --- p.51, Chapter Experiment 11. --- "Chronic Oral Effect of SME on Blood Pressure, Total Free Cholesterol and Triglyceride Levels" --- p.52, Chapter C. --- Statistics --- p.55, RESULTS --- p.56, Chapter A. --- Toxicity of Straw Mushroom Extract (SME) --- p.56, Chapter B. --- Effects of SME in Normotensive Rats --- p.56, Chapter I. --- Blood Pressure Changes --- p.56, Chapter II. --- Pharmacological Antagonists Studies --- p.58, Chapter III. --- Converting Enzyme Activity --- p.60, Chapter IV. --- Urinary and Sodium Excretion --- p.60, Chapter V. --- In vitro Arterial and Cardiac Effects --- p.61, Chapter C. --- Cardiovascular Effects of Dialyzed Samples of SME (Molecular Mass cutoffl2000) in Spontaneously Hypertensive Rats (SHR) and Normotensive Rats --- p.61, Chapter I. --- Blood Pressure Changes --- p.61, Chapter II. --- In vitro Arterial and Cardiac Effects --- p.62, Chapter D. --- Cardiovascular Effects of Dialyzed Samples (DUL8000 and DLL8000) in Spontaneously Hypertensive Rats (SHR) and Normotensive Rats --- p.63, Chapter I. --- Blood Pressure Changes --- p.63, Chapter II. --- In vitro Arterial and Cardiac Effects --- p.65, Chapter E. --- The Acute Oral Effect of SME on Blood Pressure --- p.68, Chapter F. --- "Chronic Dietary Effect of SME on Blood Pressure, Total Free Serum Cholesterol and Triglyceride Levels" --- p.68, DISCUSSION --- p.109, Chapter A. --- The Hypotensive Effect of SME --- p.109, Chapter B. --- The Hypotensive Action of SME: Mechanism of Action --- p.110, Chapter C. --- The Cardiovascular Active Fractions in SME --- p.113, Chapter D. --- "The Cardiovascular Effect of DUL8000 and DLL8000 in Rats with Reference to Age, Sex and Strains" --- p.115, Chapter E. --- The Oral Effect of SME on Blood Pressure and on Serum Cholesterol and Triglyceride Levels --- p.118, SUMMARY --- p.121, REFERENCES --- p.124, APPENDIXES --- p.132, http://library.cuhk.edu.hk/record=b5887786, Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Sui-fong Li., Thesis (M.Ph.)--Chinese University of Hong Kong., http://library.cuhk.edu.hk/record=b5886089, Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Chi-man Au., Thesis (M.Ph.)--Chinese University of Hong Kong., Bibliography: leaves 74-90., ACKNOWLEDGEMENTS --- p.ii, Chapter I --- INTRODUCTION --- p.1, Chapter II --- LITERATURE REVIEW --- p.4, Chapter III --- MATERIALS AND METHODS, Chapter A --- Study of the growth pattern of the fruit body of Volvariella volvacea, Chapter 1 --- Measurement of growth rate of fruit bodies --- p.24, Chapter 2 --- Study of the dependence on the cap and mycelium for development of fruit bodies --- p.26, Chapter 3 --- Study of stipe elongation --- p.26, Chapter B --- A preliminary study of the cell wall of Volvariella volvacea, Chapter 1 --- Preparation of the cell wall --- p.27, Chapter 2 --- Calculation of the percentage weight of cell wall --- p.28, Chapter 3 --- Chemical fractionation of the cell wall --- p.29, Chapter 4 --- Determination of glucose content of the cell wall --- p.29, Chapter 5 --- Determination of N-acetylglucosaimine content --- p.30, Chapter C --- A study of the properties of chitin synthetase in Volvariella volvacea, Chapter 1 --- Preparation of enzyme fraction --- p.31, Chapter 2 --- Assay of enzyme activity --- p.32, Chapter 3 --- Protein determination --- p.33, Chapter 4 --- Determination of optimal temperature of incubation --- p.34, Chapter 5 --- Determination of the optimal pH --- p.34, Chapter 6 --- Determination of the variation of product incorporation with time --- p.35, Chapter 7 --- Determination of the stability of the enzyme --- p.35, Chapter 8 --- Determination of the Michaelis-Menten constants of the enzyme in the absence and presence of N-acetylglucosamine --- p.35, Chapter D --- To find the change in specific activity of chitin synthetase from different stages of the fruit bodies --- p.36, Chapter IV --- RESULTS, Chapter A --- Study of the growth pattern of the fruit bodies of Volvariella volvacea, Chapter 1 --- Measurement of the growth rate of the fruit bodies --- p.37, Chapter 2 --- The dependance on the cap and mycelium for development of the fruit bodies --- p.37, Chapter 3 --- Study of stipe elongation --- p.40, Chapter B --- Study of the cell wall of Volvariella volvacea, Chapter 1 --- Percentage weight of the cell wall --- p.40, Chapter 2 --- Chemical fractionation of the cell wall --- p.42, Chapter 3 --- The glucose content of the cell wall --- p.42, Chapter 4 --- The N-acetylglucosamine content of the cell wall --- p.46, Chapter C --- The properties of chitin synthetase from the mycelium of Volvariella volvacea, Chapter 1 --- The optimal temperature of incubation --- p.46, Chapter 2 --- The optimal pH of incubation --- p.49, Chapter 3 --- The variation of product incubation with time --- p.49, Chapter 4 --- The stability of chitin synthetase in Volvariella volvacea --- p.49, Chapter 5 --- The Michaelis-Menten constants (Km) of chitin synthetase in the absence and pre-sence of N-acetylglucosamine --- p.53, Chapter D --- The change in specific activity of chitin synthetase from fruit bodies of different developmental stages --- p.53, Chapter V --- DISCUSSION --- p.62, Chapter VI --- SUMMARY --- p.72, Chapter VII --- REFERENCES --- p.74, http://library.cuhk.edu.hk/record=b5886090, Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Suk-chun Cheng., Thesis (M.Ph.)--Chinese University of Hong Kong., Bibliography: leaves 165-180., ACKNOWLEDGEMENTS --- p.iv, p.v, TABLE OF CONTENTS --- p.viii, Chapter Part 1, Chapter Chapter 1 --- INTRODUCTION --- p.1, Chapter Chapter 2 --- GENERAL REVIEW --- p.5, Chapter 2.1 --- MUSHROOM PRODUCTION --- p.5, Chapter 2.1.1 --- Economic aspects --- p.5, Chapter 2.1.2 --- Biological aspects --- p.7, Chapter 2.2 --- NUTRITIVE VALUE OF MUSHROOMS --- p.10, Chapter 2.2.1 --- Proximate composition --- p.11, Chapter 2.2.2 --- Fat --- p.17, Chapter 2.2.3 --- Carbohydrate and fibre --- p.18, Chapter 2.2.4 --- Vitamins and minerals --- p.18, Chapter 2.2.5 --- Protein --- p.19, Chapter 2.2.5.1 --- Protein quantity --- p.19, Chapter 2.2.5.1 --- Protein quality --- p.22, Chapter 2.2.5.3 --- Protein digestibility --- p.26, Chapter Part 2, Chapter Chapter 3 --- PROXIMATE COMPOSITION --- p.30, Chapter 3.1 --- INTRODUCTION --- p.30, Chapter 3.2 --- MATERIALS AN1D METHODS --- p.32, Chapter 3.2.1 --- Preparation of composts and cultivation of mushrooms --- p.32, Chapter 3.2.2 --- Spawn preparation --- p.32, Chapter 3.2.3 --- Sample collection and pretreatment --- p.32, Chapter 3.2.4 --- Determination of proximate composition --- p.36, Chapter 3.2.4.1 --- Total nitrogen --- p.36, Chapter 3.2.4.2 --- Crude fat --- p.37, Chapter 3.2.4.3 --- N-free carbohydrate --- p.38, Chapter 3.2.4.4 --- Crude fibre --- p.39, Chapter 3.2.4.5 --- Ash --- p.40, Chapter 3.2.4.6 --- Energy value --- p.41, Chapter 3.3 --- RESULTS --- p.42, Chapter 3.4 --- DISCUSSION --- p.48, Chapter Part 3, Chapter Chapter 4 --- MINERIALS AND VITAMINS --- p.64, Chapter 4.1 --- INTRODUCTION --- p.64, Chapter 4.2 --- MATERIALS AND METHODS --- p.66, Chapter 4.2.1 --- Preparation of composts and cultivation of mushrooms --- p.66, Chapter 4.2.2 --- Spawn preparation --- p.66, Chapter 4.2.3 --- Sample collection and pretreatment --- p.66, Chapter 4.2.4 --- Determination of minerals --- p.66, Chapter 4.2.4.1 --- Determination of phosphorus --- p.67, Chapter 4.2.4.2 --- "Determination of sodium, and potassium" --- p.68, Chapter 4.2.4.3 --- Determination of calcium --- p.68, Chapter 4.2.4.4 --- Determination of magnesium --- p.69, Chapter 4.2.4.5 --- "Determination of copper,zinc, iron, manganese,cobalt, lead and cadmium" --- p.70, Chapter 4.2.5 --- Determination of vitamins --- p.70, Chapter 4.2.5.1 --- Determination of thiamine --- p.71, Chapter 4.2.5.2 --- Determination of niacin --- p.73, Chapter 4.2.5.3 --- Determination of riboflavin --- p.75, Chapter 4.3 --- RESULTS --- p.78, Chapter 4.4 --- DISCUSSION --- p.94, Chapter Chapter 5 --- AMINO ACID COMPOSITION --- p.98, Chapter 5.1 --- INTRODUCTION --- p.98, Chapter 5.2 --- MATERIALS AND METHODS --- p.100, Chapter 5.2.1 --- Preparation of composts and cultivation of mushrooms --- p.100, Chapter 5.2.2 --- Spawn preparation --- p.100, Chapter 5.2.3 --- Sample collection and pretreatment --- p.100, Chapter 5.2.4 --- Determination of amino acid composition --- p.100, Chapter 5.2.4.1 --- Determination of amino acid composition by acid hydrolysis --- p.101, Chapter 5.2.4.2 --- Determination of tryp-tophan by alkaline hydrolysis --- p.103, Chapter 5.2.4.3 --- Determination of in vitro Pepsin-Pancreatin Digest Index --- p.104, Chapter 5.3 --- RESULTS --- p.106, Chapter 5.4 --- DISCUSSION --- p.120, Chapter Chapter 6 --- NUCLEIC ACIDS --- p.132, Chapter 6.1 --- INTRODUCTION --- p.132, Chapter 6.2 --- MATERIALS AND METHODS --- p.134, Chapter 6.2.1 --- Preparation of composts and cultivation of mushrooms --- p.134, Chapter 6.2.2 --- Spawn preparation --- p.134, Chapter 6.2.3 --- Sample collection and pretreatment --- p.134, Chapter 6.2.4 --- Determination of nucleic acids --- p.134, Chapter 6.2.4.1 --- Determination of DNA --- p.134, Chapter 6.2.4.2 --- Determination of RNA --- p.136, Chapter 6.3 --- RESULTS --- p.138, Chapter 6.4 --- DISCUSSION --- p.142, Chapter Part 4, Chapter Chapter 7 --- GENERAL SUMMARY AND CONCLUSION --- p.146, Chapter Appendix 1 --- SAMPLE COLLECTION AND PRETREATMENT --- p.150, Chapter Appendix 2 --- PREPARATION OF REAGENTS --- p.154, REFERENCES --- p.165, http://library.cuhk.edu.hk/record=b5886088, Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)