Diversity and Ecology of Edible Mushrooms from Patagonia Native Forests, Argentina

Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests

“…( N. antarctica , N. dombeyi , and N. pumilio are the most representative species) [ 17 ]. The region harbors numerous species of wild fungi that are potentially edible, with high nutritional and medicinal value [ 18 , 19 ]. These species have been mentioned by Mapuche communities as having continuity of use over time, excellent organoleptic properties, and commercially viable [ 20 ].…”

“…New techniques are available to recheck and compare antioxidant contents, along with other bioactive properties such as antimicrobial activity [ 26 ], and compositions from specimens from different areas and habitats of already analyzed species should be carried out to know their variability [ 27 ]. Wild fungi have gained special interest in recent decades due to their value as functional foods and their promising future related to the development of local economies [ 19 , 28 , 29 ]. The combined study of their taxonomy and molecular genetic diversity [ 19 , 30 , 31 , 32 , 33 , 34 , 35 ], their phenology, ecology, and productivity [ 19 , 22 ], and the determination of their nutritional and nutraceutical profiles are required to expand the current variety of harvested species (mainly Morchella spp.…”

“…Wild fungi have gained special interest in recent decades due to their value as functional foods and their promising future related to the development of local economies [ 19 , 28 , 29 ]. The combined study of their taxonomy and molecular genetic diversity [ 19 , 30 , 31 , 32 , 33 , 34 , 35 ], their phenology, ecology, and productivity [ 19 , 22 ], and the determination of their nutritional and nutraceutical profiles are required to expand the current variety of harvested species (mainly Morchella spp. and Suillus luteus [ 20 ]) for their sustainable and safe use, thereby creating novel modalities of products and services that locals could offer [ 28 ].…”

Edible mycorrhizal fungi of the world: What is their role in forest sustainability, food security, biocultural conservation and climate change?

“…luteus complex, mainly collected in Chile and Ecuador, are usually sold dried, frozen, or brined rather than fresh. In Argentina, S. luteus is consumed mainly fresh and the implementation of mycotourism and mycogastronomy projects have been proposed as new cultural pathways with economic potential (Barroetaveña & Toledo, 2020; Molares et al, 2020). In these scenarios, alliances between rural communities, companies, scientists and local governments are urgently needed in order to boost the sustainable use of EMF in the American continent.…”

Virome analysis of an ectomycorrhizal fungus Suillus luteus revealing potential evolutionary implications

“…It is natively distributed throughout Eurasia and has been introduced to North and South America, South Africa, and Oceania with plantations of exotic conifers ( Policelli et al., 2019 ). The edibility of S. luteus has made it a worthy food source worldwide, with significant commercial and economic value ( Sitta and Floriani, 2008 ; Dai et al., 2010 ; Barroetaveña and Toledo, 2020 ). Additionally, S. luteus plays a critical role in forest sustainability by exerting a fundamental influence on pine invasions.…”