Transcriptomic and metabolomic insights into flavor variations in wild and cultivated Agaricus bisporus

Transcriptomic and metabolomic insights into flavor variations in wild and cultivated Agaricus bisporus

Abstract Agaricus bisporus is a widely cultivated edible fungus globally. However, the mechanisms underlying the differences in flavor and nutritional traits between wild-type (W) and cultivated-type (C) strains remain unclear, which hinders the artificial breeding of high-quality varieties. This st...

Full description

Saved in:
Bibliographic Details
Main Authors: Zhi-Xin Cai, Zhi-Heng Zeng, Wen-Zhi Chen, Zhong-Jie Guo, Yuan-Ping Lu, Jian-Hua Liao, Hui Zeng, Mei-Yuan Chen
Format: Article
Language:English
Published: Nature Portfolio 2025-03-01
Series:Scientific Reports
Subjects:
Agaricus bisporus 1
Flavor2
Wild type3
Cultivated type4
Transcriptomics5
Metabolomics6
Online Access:https://doi.org/10.1038/s41598-025-95714-3
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://doi.org/10.1038/s41598-025-95714-3

Similar Items