Home • Volvariella volvacea V23
Sorry, photo is unavailable
Life cycle and the fruiting body of Volvariella volvacea (citation: Sequencing and Comparative Analysis of the Straw Mushroom (Volvariella volvacea) Genome, Bao D et al, PLoS One. 2013;8(3))

The genome sequence and gene predictions of Volvariella volvacea were not determined by the JGI, but were recieved from Dapeng Bao ([email protected]) and have been published (Bao D et al., 2013). Please note that this copy of the genome is not maintained by the author and is therefore not automatically updated.

Volvariella volvacea, also known as the straw mushroom or Chinese mushroom, is an edible fungus that grows in tropical and subtropical regions. Most artificially cultivated straw mushrooms are produced in China where, in the 18th century, Buddhist monks of Nanhua Temple located in Guangdong Province enriched their diet by developing a primitive method that used fermented paddy straw as the growth substrate. The mushroom was held in such high regard that it was often presented as a tribute to Chinese royalty

In addition to rice straw, V. volvacea also grows on water-hyacinth, palm oil bunch wastes, pericarp wastes, banana leaves, and cotton waste. Considered a health food because of its dietary and medicinal attributes, the mushroom is popular in southern China, Thailand, Malaysia and the Philippines. Previously ranked fifth among the major commercially-cultivated mushrooms, annual production of V. volvacea has increased in recent years due to a higher demand for health foods. In 2010, output of the mushroom on the Chinese mainland was 330,000 tons, accounting for more than 80% of global production.


Genome Reference(s)