Mushroom Biotechnology in Nigeria–implications for Food Security, Environment and Public Health, A Review

Mushroom biotechnology is one of the three aspects of mushroom science which has to do with mushroom products and involves the application of the principles of fermentation technology, mushroom biology/microbiology and bioprocess. It is the application of modern biotechnology in mushroom production whose products increase resistance to disease in humans and also balances nutrients in diet and enhancing of the immune system. Determination of genetic diversity and similarity using genetic molecular tools such as Deoxyribonucleic acid (DNA) finger printing, random amplified polymorphic DNA(RAPD) markers, deoxyribonucleic acid(DNA) sequence analysis, the determination of mating type patterns and improved strain selection, solid state and submerged fermentations are all biotechnologically – driven. Worldwide, there is a constantly growing popularity of mushrooms and the tremendously increased use for mushroom products in commercially significant amounts, this makes it very essential to apply biotechnological techniques in the large scale production of mushrooms. This will result in a detailed, reliable and accurate identification and classsification of mushroom species which is a valuable tool in the cultivation of mushrooms for higher yields and improve on consumer preferred qualities such as shape, size, texture, shelf-life, nutrient content and resistance to adverse environments, pests and diseases. This review therefore seeks to highlight the major biotechnological techniques employed in the production of mushroom products such as nutraceuticals and current fermentation principles and its effect on sustained access to adequate food and nutrition and a cleaner ecosystem and better health.