Cultivation of Basidiomycete Edible Ectomycorrhizal Mushrooms: Tricholoma, Lactarius, and Rhizopogon

Abstract

Significant progress has been made in the cultivation of edible basidiomycete mycorrhizal mushrooms, especially members of Tricholoma, Lactarius, and Rhizopogon. The development and optimization of mycorrhization methods have led to the successful laboratory or field cultivation of several species in these genera. Modern microscopy combined with molecular techniques has allowed effective monitoring of specific fungal isolates introduced to non-sterile field environments. Molecular tools also continue to clarify phylogenetic relationships between species and provide solutions to commercial issues, including traceability and quality assurance. Gourmet species such as the saffron milk cap (Lactarius deliciosus) and shoro (Rhizopogon roseolus) can now be cultivated reliably in Pinus plantations, and, in New Zealand, we can foresee the commercial cultivation of these fungi in the next few years. Matsutake (Tricholoma matsutake), one of the most sought-after gourmet species, still defies cultivation attempts. This is in spite of considerable research and recent progress in understanding mycorrhiza and shiro formation, host interactions, and fundamental biology (including sexual reproduction, saprophytic capability, and relationships with other microorganisms). The management of natural populations of edible ectomycorrhizal mushrooms and the further development and improvement of cultivation techniques are critical to ensure the preservation of the long-term benefits offered by these fungi. Continued research is essential to promote further cultivation successes and to reverse the dramatic decline of natural populations of economically important species currently threatened by environmental disturbance and non-sustainable commercial harvesting