Our research is directed on understanding the genetics of edible mushrooms in order to improve breeding efficiency. The focus is on button mushrooms (Agaricus bisporus) and oyster mushrooms (Pleurotus ostreatus). For this we also explore the biological variation within our large collection of varieties (>5000 strains representing 125 species) by assessing genetic relatedness within species and quantifying several phenotypic characteristics.
We also explore the utilisation of fungi for selective degradation of lignin in organic (waste) materials. Research done so far has shown that a number of species degrade substantial portions of lignin while hardly consuming cellulose. These fungi can thus be used to make cellulose bioavailable in low value organic waste, upgrading it into animal feed or feedstock for the production of bioenergy.
- Biodiversity of edible fungi (collection, maintenance and genotyping of strains)
- Phenotyping mushrooms of varieties and wild isolates in an experimental growing facility at Unifarm
- Substrate degradation by edible fungi and turnover into mushrooms
- Breeding: mapping traits in segregating populations (QTL analyses)
- Using fungi as a model to study meiosis (whole genome sequencing, tetrade analysis)
- Mushrooms and bio-based economy
- Studying genetic regulation of mushroom formation in button mushrooms
Cultivation of oyster mushrooms on cassava waste
Food Chain 5 (2015)1-2. - ISSN 2046-1887 - p. 105 - 115.
Strain protection (Guest colomn)
Mushroom business 71 (2015). - ISSN 1572-7106 - p. 4 - 4.
Naar een beter substraatgebruik in de champignonteelt via rassen : een genetische analyse
Wageningen : Plant Research International, 2015 (Rapport / Plant Research International 2015-2) - 20 p.
Fungal pre-treatment increases in vitro rumen degradability of wheat straw
In: Proceedings of the WIAS Science Day 2015 - Facing the Future. - : WIAS, 2015 - p. 16.
Assessing the immunomodulatory potential of high-molecular-weight extracts from mushrooms; an assay based on THP-1 macrophages
Journal of the Science of Food and Agriculture 95 (2015)2. - ISSN 0022-5142 - p. 344 - 350.
- Karin Scholtmeijer
- Nardes Sedaghat Telgerd