Record of medicinal Jew’s (Auricularia auricula-judae (Bull.) Quél) ear mushroom growing in the Greater Accra Region, Ghana and its possible health values

Medicinal mushrooms are part of total health delivery system of a nation. A mushroom of recognised health benefits was seen for the first time on a pencil cactus (Euphorbia turicalli L.) in the Greater Accra Region (Adentan Municipal Assembly) in September- October 2021. The fruiting body was gelatinous with the shape of a human ear. The basidiomata were either solitary, densely rosette with caestipose habit either astipitate or with vestigial stipe. The general morphological features were akin to that of Auricularia auricula-judae. Anatomical and morphometric studies showed that the fruiting body had smooth hymenium with a layer of basidia which were cylindrical or club-shaped. The dimensions of the basidia (70.86±4.27 μm long; 9.54± 0.60 μm wide) closely agreed with the range reported for A. auricula-judae. The white/greyish basidiospores were generally sausage-shaped (allantoid) ranging in length (18.47±0.73μm) and width (7.49±0.3μm) closely to reported range. The economical and medicinal values of the mushroom are described and future commercial exploitation through biotechnological technique highlighted

Differentiation of Two Pleurotus Species Based on the Restrictive Digestion Profile of the Internal Transcribed Spacer Region

Two oyster mushrooms (Pleurotus eous P-31 and P. ostreatus EM-1) are under either cottage industry or semi-commercial cultivation in Ghana. The latter (P. ostreatus) is already well known to the public and on the shelf of some leading supermarkets. There is morphological resemblance between the two species making it difficult for the untrained eye to distinguish between them except for the colour difference. In this study, molecular methods were em­ployed to differentiate among the two species. The Internal Transcribed Spacer ITS 1 and ITS 4 regions of the rDNA of the two oyster species were amplified by the conventional PCR using the universal primer pair, ITS 1 and ITS 4 followed by restrictive digestion with enzymes, (Hh I, Hinf I, Rsa I and Hae III). The two species could not be separated based on the ampli­fied bands only, as both produced a characteristic band size of 650 bp. Gel profiling showing restrictive patterns generated by the four enzymes indicated that only the Hae III restrictive enzyme was effective in separating P. eous P-31 and P. ostreatus EM-1. This is the first record of the separation of the Ghanaian Pleurotus species by molecular methods indicating their genetic differences

Observations on some Fairy Ring Forming Lepiota Mushrooms (Basidiomycota; Agaricales) in Ghana

Mushrooms are mostly saprophytic and grow in soil, on dead wood or are found on grass, lawns, pitches and golf courses. There are about 400 species of Lepiota typically gilled; some are edible and other forming fairy rings in the field. Two Lepiota species were studied in the Greater Accra Region during the rainy season (May-July) of 2016-2018. Their morphological development, anatomy and ring-forming capacity during the 3yr cycle. Lepiota procera (Pers) Grays is edible and is typically without volva. The fairy ring was made up of 6 - 9 mushrooms in circle along the periphery of the circle with slight shift in the positions of the fruiting body. period. L. procera emerged directly from the soil without any change in the topography or color of soil in about 28 days. The second Lepiota sp. is not edible and completed morphological development in 2 - 3 weeks and formed full to semi-circle fairy rings. There was a distinct greening of grass (Chrysopogon aciculatus) along the periphery of the ring. These findings underscore the fact that fairy ring formation is not mystical but a natural phenomenon among the Basidiomycota. This is the first reported account of fairy ring formation in Ghana

Profile of fungal contaminants of maize (Zea mays) intended for consumption and their potential health implications in the Ho municipality of Ghana

Maize is a principal food crop used extensively by both humans and animals in Africa and across the globe. Unfortunately, maize is highly susceptible to fungal contamination, especially with toxicogenic species. The contamination is exacerbated subsequently by mycotoxins of these fungi, which is indeed a major concern to governments and the international community, as it renders the food unsafe for human and animal consumption. Whole maize was sampled from 10 different sites in the Ho municipality, Ghana, and evaluated for moisture contents, fungal count, and species diversity. The fungal analysis was conducted at three points per location. Fungal species were cultured and identified on the two media used; Sabouraud Dextrose Agar (SDA) and Dichlor Rose Bengal Chloramphenicol (DRBC). A total of sixteen (16) fungal species belonging to eleven (11) genera were identified in this study. They included Aspergillus niger, A. flavus, A. fumigatus, A. tamarii, A. ochraceous, and A. parasiticus, Cladosporium herbarium, Curvularia lunata, Penicillium citrinum, Fusarium moniliforme, Eurotium sp., Mucor racemosus, Rhizopus stolonifer, Paecilomyces variotii, Neurospora sitophilia and Rhodotorula sp. The genus Fusarium was found to be the most overriding fungus. The overall decreasing order of ranking of occurrence was Fusarium>Penicillium>Aspergillus. Fungal counts of the maize samples ranged between 2.77±1.01- 4.1±0.81 Log10 CFU/g and 3.00±1.13-4.08±1.22 Log10 CFU/g for SDA and DRBC respectively and showed no significant differences (p>0.05). The moisture content of the maize grains ranged between 12.06 ±1.17- 16.71 ± 2.65 %. Generally, there was a weak association between moisture content and fungal counts, which showed a poor fit to the linear equations (R2= 0.1989, R2= 0.0047 for SDA and DRBC respectively). Our results underscore that consumers and farmers should be up-to-date on the danger of fungal contamination in maize. The outcomes of this paper would be worthwhile in advising policy makers to particularly stress on in adopting international legislations on food quality parameters and to use tools that will change the frame of mind of the population on risks involving fungal intoxication