Diversity and Ecology of Ectomycorrhizal Fungi in the Western Ghats

Sridhar, Kandikere R.; Karun, Namera C.

doi:10.1007/978-981-13-8391-5_18

Cited by 3 publications

(2 citation statements)

References 64 publications

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“…Banjarese cuisine also makes people conserve some plants or animals, and the community become aware and feels important to teach the recipe by generation. In line with previous studies, culinary is related to conservation [11,12,13]. Banjarese cuisine can be branding tourism and the visitor's main purpose for visiting Kuin village.…”

Section: Recommendation For Culinary Tourism Developmentsupporting

confidence: 82%

Community Perspective on the Banjarese Cuisine and the Strategy for Culinary Tourism Development in Kuin Village, Banjarmasin

Rahimah

Hakim²,

Azrianingsih³

2022

JITODE

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Ethnic food is a form of community participation in the process of using plants, animals, or other biological resources that have local wisdom values. Ethnic food can be explored further to reach the environmental and cultural conservation value based on community perspective, because the cuisine is always served from generation to generation continuously. It is also a tourism potential and base for culinary tourism development. This study aimed to analyze the community perspectives of Banjarese Cuisine and also gives recommendations for tourism products based on local resources. This study interviewed 74 respondents in Kuin Village from September 2019 to January 2020 using questionnaires. Respondents are local people who live in the area along the Kuin River, Banjarmasin, South Kalimantan. Information for tourism potential is about tourism and culinary conditions, community perspectives, literature studies, and other local wisdom information. The highest score is 4.47 about teaching Banjar cooking recipes in Kuin Village to others as an important effort by the Banjarese people. It reflects that public awareness of teaching recipes is still high. The lowest point of 2.36 reflects the existence of a floating market did not help much with the availability of various raw materials for Banjarese cuisine because usually, people buy raw materials in Banjarmasin traditional markets, especially the spices market.

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Section: Recommendation For Culinary Tourism Developmentsupporting

confidence: 82%

Community Perspective on the Banjarese Cuisine and the Strategy for Culinary Tourism Development in Kuin Village, Banjarmasin

Rahimah

Hakim²,

Azrianingsih³

2022

JITODE

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“…A. rufoaurantiacus, L. fraterna, G. pampeanus, G. paraensis, G. zenkeri, A. pyriforme, L. perlatum, O. canarii, C. lagopus, and L. nuda are classified as non-toxic and potentially edible (Crosier et al 1949, Ruegger et al 2001, Ndong et al 2011, Akatin 2013, Putzke & Putzke 2017, Sridhar & Karun 2019, Altaf et al 2020. This group not contemplate the fungi cultivated in Brazil for edibility purposes, so a more robust analysis of their potential for consumption is required.…”

Section: Discussionmentioning

confidence: 99%

A relationship between fungi (Basidiomycota, Agaricomycetes, Agaricales) and nutrient content in riparian area of reforestation with Eucalyptus grandis W. Hill ex Maiden (Myrtaceae) in southern Brazil

Costa,

Furlan-Lopes,

Bertazzo-Silva

et al. 2023

Hoehnea

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Due the tolerance in soil degraded, Eucalyptus is widely used in reforestation area. This study aims to evaluate the fungi that use Eucalyptus grandis W. Hill ex Maiden as substrate in reforestation area in southern Brazil. Fungi were identified and macronutrient and micronutrient contents were evaluated in order to understand the relationship between the fungi and the substrate. There were 200 specimens found, categorized into 25 species belonging to 10 families of Agaricales (Basidiomycota, Fungi). Substrates used by fungi were branches, roots, stems, humus, and soil. Macronutrients mean level found in fungi followed the order Ca>K>P>Mg, and micronutrients S>Fe>Mn>Cu/B>Zn. C:N ratio mean was 13:1, associated with substrate degradation potential, since the enzymatic production of fungi is affected by disposition of these nutrients. The data obtained in this study allowed a better understanding of fungi associated with the exotic arboreal substrate, and their nutritional significance in reforestation area.

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Unveiling the Diversity and Ecological Roles of Macrofungi in Ayer Hitam Forest Reserve, Selangor, Malaysia

Noor Aisyah Mohd Nordin,

Zainudin,

Syazwan

et al. 2024

MAB

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The biodiversity of macrofungi in remaining lowland dipterocarp forest in highly urbanization pressures is infrequently studied, even though their significant impact on the ecosystem of forested and non-forested habitats. Therefore, this research endeavours to unravel the diversity of macrofungi from different substrates in the Ayer Hitam Forest Reserve located in Selangor, Malaysia. Through a combination of field surveys, the study seeks to contribute valuable insights into the complex relationships between macrofungi and the surrounding habitats where macrofungal community structure was mainly influenced by substrate richness and microclimates. Sporocarps of macrofungi were collected from selected sites using opportunistic sampling methods. A total of 333 sporocarps were obtained and identified based on morphological and molecular analysis. Basidiomycota prevailed in the Ayer Hitam Forest Reserve where 27 species belonging to 14 families were successfully identified. Saprophytic fungi (22 species, 81.5%) dominated the areas, and a small number of mycorrhizal (1 species, 3.7%) and parasitic (4 species, 14.8%) fungi were found. Based on species diversity, order Polyporales is the highest occurrence species in the sampling areas with a Shannon-Weiner Index value of 2.103 and Simpson Index value of 0.954, Evenness Index value of 0.601, making it the most abundant order containing Microporus species, The findings are expected to enhance our knowledge of the biodiversity of macrofungi from different substrates in Ayer Hitam Forest Reserve, which can lead to conservation efforts and promote the ecological significance of macrofungi in tropical forest ecosystems.

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Diversity and Ecology of Ectomycorrhizal Fungi in the Western Ghats

Cited by 3 publications

References 64 publications

Community Perspective on the Banjarese Cuisine and the Strategy for Culinary Tourism Development in Kuin Village, Banjarmasin

Community Perspective on the Banjarese Cuisine and the Strategy for Culinary Tourism Development in Kuin Village, Banjarmasin

A relationship between fungi (Basidiomycota, Agaricomycetes, Agaricales) and nutrient content in riparian area of reforestation with Eucalyptus grandis W. Hill ex Maiden (Myrtaceae) in southern Brazil

Unveiling the Diversity and Ecological Roles of Macrofungi in Ayer Hitam Forest Reserve, Selangor, Malaysia

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