The nutrition, cultivation and biotechnology of Stropharia rugosoannulata

Stropharia rugosoannulata contain polysaccharides, sterols, lectins, flavonoids, vitamins and minerals. Various bioactivities are reported from this mushroom, such as antidiabetic, antimicrobial, antioxidant, antiproliferative, antitumor, immunomodulatory and suppressing osteoclast formation properties. The mushroom has also been cultivated to increase rural and urban incomes and remediate soils. Soils contaminated by organic pollutants have been remediated by fungal extracellular enzymes, such as laccase and manganese peroxidase. The present review summarizes the nutritional value of the mushroom, bioactive compounds, cultivation methods and biotechnology. This review also provides suggestions for its future applications.