Abstract
Abstract The Amazon region has shown commercial potential for native mushroom species, such as mushrooms produced by the Yanomami people, who already sell more than 10 Amazon species. Among the species collected and consumed by the Yanomami people is Favolus brasiliensis (Fr.) Fr. (Basidiomycota: Polyporaceae), which occurs naturally in tropical areas of Central and South America. Thus, the objective of this work is to carry out the bromatological characterization of F. brasiliensis, contributing to a better understanding of the nutritional and food potential, as well as registering the natural occurrence of the species in the Cerrado biome and in the state of Goias. The F. brasiliensis mushrooms collected in the present study showed an average of 7.4% humidity, 27% crude protein, 1.5% ether extract, 17% crude fiber, and 1.7% mineral matter. Compared with other species of edible mushrooms, both wild and cultivated, the moisture content of F. brasiliensis (93.60%) is low for species of the genus Pleurotus. For example, the humidity varies from 87% to more than 90%, similar to that found in Lentinus crinitus, another mushroom native to Brazil and also consumed by the Yanomami people. Thus, F. brasiliensis has the potential to be used in human foods.
Highlights
Between 1978 and 2013, the global production of edible mushrooms increased 30 times, from one million to 34 million tons produced (Royse et al, 2017)
Some examples of native species in the Amazon region have shown potential to be sold commercially, such as mushrooms produced by the Yanomami people, who already commercialize more than 10 Amazon species (Instituto Socioambiental, 2019)
In 1828, the mycologist Elias Magnus Fries, based on specimens collected in Brazil, described a genus named Favolus (Fries, 1828), with the species type F. brasiliensis (Fr.) Fr. with Favolus Fr. being the currently accepted genus by taxonomy
Summary
Between 1978 and 2013, the global production of edible mushrooms increased 30 times, from one million to 34 million tons produced (Royse et al, 2017). More than 350 species are currently collected and consumed as food, only twenty-five of them are widely grown commercially, and the main ones are Agaricus bisporus, Lentinus edodes, Pleurotus spp., and Flammulina velutipes (Valverde et al, 2015). 85% of global edible mushroom production is represented by only five genera: Lentinula, Pleurotus, Auricularia, Agaricus, and Flammulina (Prescott et al, 2018). Brazil has about 5719 species of fungi already cataloged, and 2741 of these species are of the phylum Basidiomycota, being fungi that produce mushrooms. Despite this high number of already known species, the country is no exception to the world standard for commercial mushroom cultivation, and the main cultivated species are exotic. Some examples of native species in the Amazon region have shown potential to be sold commercially, such as mushrooms produced by the Yanomami people, who already commercialize more than 10 Amazon species (Instituto Socioambiental, 2019)
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