Research and perspectives on the Stropharia Rugosoannulata
As an edible mushroom recommended by the Food and Agriculture Organization of the United Nations (FAO) for cultivation in developing countries, stropharia rugosoannulata has received a lot of attention from scientists at home and abroad in recent years. It is not only colorful, tasty and nutritious, but also contains a variety of bioactive ingredients with functions such as antioxidant, hypoglycemic, antibacterial, and anti-tumor, fatigue relief and prevention of Alzheimer's disease, which have great potential for the development of various functional foods. At present, there are many products developed using mushrooms as the main raw material, and there is a wide range of products that can basically meet the current market demand in China.
At present, stropharia rugosoannulata has been introduced in northeast China and is cultivated with maize intercropping, which not only increases farmers' income, but also improves the soil, resists collapse and reduces environmental pollution caused by straw burning. At this stage, as international research on stropharia rugosoannulata is still scarce, researchers in China can take advantage of the situation and strive to be a world leader in this field.
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