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Diyabalanagea, T., Mulabagala, V., Millsb, G., DeWittc, D.L. and Naira, M.G. (2008) Health-Beneficial Qualities of the Edible Mushroom, Agrocybe aegerita. Food Chemistry, 108, 97-102.

has been cited by the following article:

• TITLE: Fruiting Body Production and Aroma Profile Analysis of Agrocybe aegerita Cultivated on Different Substrates

  AUTHORS: Vanessa Kleofas, Laura Sommer, Marco A. Fraatz, Holger Zorn, Martin Rühl

  KEYWORDS: Agrocybe aegerita, Aroma Profile, Mushroom Production, GC/MS/MS/O

  JOURNAL NAME: Natural Resources, Vol.5 No.6, April 30, 2014

  ABSTRACT: The industrial cultivated basidiomycete Agrocybe aegerita, also known as “Pioppino” in Italy or “Samthaube” in Germany, is a high quality mushroom with a delicious aroma. Cultivation of A. aegerita on wheat straw supplemented with different residues of the food industry showed the highest yields in fruiting body production with a biological efficiency of 36% when black tea pomace was added. The addition of other substrates resulted in biological efficiencies of 23% to 33%. Besides the mushroom yields, the number and size of fruiting bodies harvested on the different substrates were determined. A comparison of the aroma profiles of A. aegerita grown on wheat straw and on wheat straw supplemented with black tea by means of GC/MS/MS/O is presented.