“…Its annual production is about 4 000 000 tons and accounts for about 40 % of the total mushroom fruiting body in China. It is a very healthy food ingredient since it contains enriched proteins, various biologically active polysaccharides, and other nutrients (Khatun et al 2007;Gern et al 2008;Jayakumar et al 2006;Li et al 2007). Furthermore it gets attention for its beneficial impacts of bioremediation on the environment and waste bioconversion (Rodríguez Pé rez et al 2008;Locci et al 2008;Salmones et al 2005).…”