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Abstract
Out of the several thousand species of mushrooms (Basidiomycetes and Ascomycetes) on earth, 1500 species are found in Japan. Many of these species are valuable as gene pool sources which can be utilized by biotechnology to develop new foods and new medicines. Many edible mushrooms are now being studied for their nutritional and flavor properties. To utilize the full potential of mushrooms, it is necessary to consider the toxicity of poisonous ones and also improve food sanitation practices associated with cultivation, processing, preservation, and storage of edible mushrooms.
