Mycoagroecology: Integrating Fungi into Agroecosystems

Cover
Half Title
Series Page
Title Page
Copyright Page
Dedication
Table of Contents
Preface
Acknowledgments from Elizabeth “Izzie” Gall
Editors
Contributors
Chapter 1 Nutrient Cycling and Trophic Lifestyles
	1.1 Introduction
	1.2 Photosynthesis: Primary Calorie Production
	1.3 Primary and Secondary Metabolites
	1.4 The Carbon Cycle
	1.5 The Nitrogen Cycle
	1.6 Heterotroph Lifestyles
		1.6.1 Ingestive Heterotrophs
		1.6.2 Absorptive Heterotrophs
	1.7 Agroecological Applications
	References
Chapter 2 Evolution and Symbiosis
	2.1 Introduction
	2.2 Fitness and Genes
	2.3 Species
	2.4 Evolution and Evolutionary Pressures
	2.5 Coevolution and Symbiosis
		2.5.1 Mutualism
		2.5.2 Predators and Prey
		2.5.3 Competition
		2.5.4 Commensalism and Parasitism
	2.6 Context Dependence of Symbiosis
	2.7 Agroecological Applications
	References
Chapter 3 Population Dynamics
	3.1 Introduction
	3.2 Energy Flow in Ecosystems
	3.3 Growth Curves
	3.4 Carrying Capacity and Population Cycles
	3.5 Agroecological Applications
	References
Chapter 4 The Kingdom Fungi
	4.1 Introduction
	4.2 Basic Structures of Fungi
	4.3 Basic Classification of Fungi and Fungus-Like Organisms
		4.3.1 Slime Molds
	4.4 Taxonomy of Macrofungi
	4.5 Taxonomy of Microfungi
	4.6 Sexual Reproduction
		4.6.1 Basidiomycetes
		4.6.2 Ascomycetes
	4.7 Asexual and Sexual Stages
	4.8 Fundamental Niches of Fungi
		4.8.1 Saprotrophic Fungi
		4.8.2 Fungi in Symbioses
	4.9 Secondary Metabolites of Interest
		4.9.1 Culinary Use.
		4.9.2 Poisons or Toxins
		4.9.3 Medicinal Compounds
	References
Chapter 5 Limiting Factors in Agriculture
	5.1 Introduction
	5.2 Meteorological Limiting Factors
		5.2.1 Extreme Temperature as a Limiting Factor
		5.2.2 CO[sub(2)] Concentration as a Limiting Factor
	5.3 Where Meteorological and Land Factors Meet: Water as a Limiting Factor
	5.4 Limiting Land Factors: Nutrient Supply
		5.4.1 Nitrogen (N)
		5.4.2 Phosphorus (P)
		5.4.3 Potassium (K)
	References
Chapter 6 Principles of Crop Breeding and Productivity
	6.1 Introduction
	6.2 Artificial Evolutionary Pressure
	6.3 Metabolite Limits of Selective Breeding
	6.4 Photosynthetic Limits of Selective Breeding
	6.5 Evolved Alternatives to C3 Photosynthesis
		6.5.1 C4 Photosynthesis
		6.5.2 CAM Photosynthesis
		6.5.3 Evolutionary Limits
	6.6 Other Methods to Increase Yields and Efficiency
		6.6.1 Intercropping
		6.6.2 Crop Rotation
		6.6.3 Directed Genetic Modification
	6.7 Developing Cooperative Varieties of Plants and Fungi
	References
Chapter 7 Pests and Pest Management Methods
	7.1 Introduction
	7.2 Humans Versus Pests
	7.3 Pest Management Strategies and Tactics
	7.4 Economics and Ecology of Pests
		7.4.1 The Economic Approach
		7.4.2 The Ecological Approach
	7.5 The Future of Pest Management
		7.5.1 Biologically Intensive IPM
		7.5.2 Agroecologically Integrated Pest Management
		7.5.3 Ecologically Based Pest Management (EBPM)
		7.5.4 Total System Approach
		7.5.5 Integrated Management of Biodiversity (IMB)
		7.5.6 Integrated Crop Management (ICM)
		7.5.7 Integrated Production
		7.5.8 Integrated Agroecosystem Design and Management (IADM)
		7.5.9 Crop Health and Salutogenesis
		7.5.10 Holistic Pest Management (HPM)
	7.6 Conclusion
	Acknowledgments
	References
Chapter 8 Economic Factors in Agriculture
	8.1 Introduction
	8.2 Supply and Demand
		8.2.1 Agricultural Supply: Balancing Inputs and Outputs with Costs and Income
		8.2.2 Agricultural Demand: Glut Price Cycles
	8.3 Farm Sizes and Types
		8.3.1 Farm Consolidation
	8.4 Market Distortions
		8.4.1 Government Interventions
	8.5 Other Factors
		8.5.1 Ecological Considerations
		8.5.2 Intellectual Property Law
	8.6 Conclusion
	References
Chapter 9 The Green Revolution: Agricultural Shifts of the 20th Century
	9.1 Introduction
	9.2 The United States: From Dust Bowl to Green Revolution
	9.3 Mexico and the Initial Green Revolution
	9.4 The Philippines, China, and Southeast Asia: Global Attention and Wild Success
	9.5 Patterns of the Green Revolution
	9.6 Environmental Impacts of High-Input Systems
		9.6.1 Fertilizers
		9.6.2 Irrigation
		9.6.3 Monoculture
	9.7 Economic Impact
	9.8 Government Interventions
	9.9 Conclusion
	References
Chapter 10 The Second Green Revolution and the Role of Mycoagroecology
	10.1 Introduction
	10.2 Mycology: Revealing the Fungal Roles of Partners, Pests, Pest Control Agents, and Products
	10.3 Agroecology: Integrating Productivity and Sustainability
		10.3.1 Industrial Farms Value Production over Ecosystem Balance
		10.3.2 Buffering the Ecosystem from the Farm
		10.3.3 Closing the Loop: The Farm as an Island Ecosystem
		10.3.4 The Farm as a Productive Portion of the Ecosystem
		10.3.5 Incorporating Other Techniques
	10.4 Mycoagroecology
		10.4.1 Partners
		10.4.2 Pests and PestControl Agents
		10.4.3 Products
	10.5 Mycoagroecology Is Compatible with the Goals of the Second Green Revolution
		10.5.1 Address “Orphan” Regions and Crops
		10.5.2 Return to Polyculture
		10.5.3 Reduce the Need for Synthetic Inputs
		10.5.4 Maintain Smallholder Competitiveness
	10.6 Conclusion
	References
Section I: Partners
	Chapter 11 Plant-Fungal Mutualisms
		11.1 Introduction
		11.2 Plant-Fungal Mutualisms Vary According to Plant “Compartments”
		11.3 Arbuscular Mycorrhizal Fungi Colonize Diverse Plant Roots Worldwide
		11.4 Ectomycorrhizal Fungi Colonize Roots of Woody Plants in Northern and Temperate Forests
		11.5 Mycorrhizal Relationships Are Structurally and Ecologically Diverse
			11.5.1 Plants in a Community Can Benefit from Shared Mycorrhizal Networks
			11.5.2 Mycoheterotrophs Exploit Plant-Fungal Mutualisms
		11.6 Endophytic Fungi Are Common Residents of Plant Tissues
		11.7 Fungi Can Provide Benefits to Other Plant Mutualisms
		11.8 Plant-Fungal Mutualisms Require an Adapted Fungal Community
		References
	Chapter 12 Incorporating Microbes into Agricultural Soils
		12.1 Introduction
		12.2 Types of Soil Microbes
			12.2.1 AM Fungi
			12.2.2 Ectomycorrhizal (ECM) Fungi
			12.2.3 Root Endophytes
			12.2.4 Other Soil Microbes
		12.3 Industrial Agricultural Practices Destroy Soil Microbial Communities
			12.3.1 Monoculture
			12.3.2 Other Microbiome-Damaging Practices
		12.4 Restoring Microbial Populations Is Possible and Effective
		12.5 Methods for Reintroducing Microbes to Agricultural Soils
			12.5.1 Soil Inoculation
			12.5.2 Trap Plants
			12.5.3 Seed Coating
			12.5.4 Monospecies vs. Community Inoculation
		12.6 Management Practices for Soil Microbe Retention
		12.7 Conclusion
		References
Section II: Pests and Pest control Agents
	Chapter 13 Fungal Diseases in Agriculture: Signicafince, Management, and Control
		13.1 Significance of Fungal Diseases in Agriculture
		13.2 Management and Control of Fungal Diseases in Agriculture
			13.2.1 Chemical Control
			13.2.2 Cultural Methods and Integrated Pest Management (IPM)
			13.2.3 Biological Control Agents (BCAs)
		References
	Chapter 14 Fungal Pathogens in Forested Ecosystems
		14.1 Introduction
		14.2 Detection Tools and Surveillance Methods
		14.3 Fusarium Dieback– Invasive Shot Hole Borers
			14.3.1 Disease Biology and Impact
			14.3.2 Detection and Identification of the Pathogen and Vector
		14.4 Laurel Wilt
			14.4.1 Disease Biology and Impact
			14.4.2 Detection and Identification of the Pathogen and Vector
		14.5 Thousand Cankers Disease
			14.5.1 Disease Biology and Impact
			14.5.2 Detection and Identification of the Pathogen and Vector
		14.6 Management of Fungal Diseases in Forested Areas
			14.6.1 Cultural Practices
			14.6.2 Chemical Management
			14.6.3 Biological Control
		References
	Chapter 15 Fungal Interactions with Other Pests
		15.1 Insects
			15.1.1 Fungi Are an Important Food Source for Insects and Their Relatives
			15.1.2 Insects Are Important Vectors of Plant Pathogenic Fungi
			15.1.3 Fungi Are Important Pathogens of Insects
			15.1.4 Fungal-Insect Interactions Are Important Factors in Ecosystem Processes
		15.2 Nematodes
			15.2.1 Nematodes Consume Fungi, Resulting in Varied Impacts on Agroecosystems
			15.2.2 Diverse Fungi Attack and Consume Nematodes
			15.2.3 Nematodes and Plant Pathogenic Fungi Can Act Synergistically to Cause Plant Disease
			15.2.4 Coevolution of Fungi and Nematodes Has Resulted in Diverse Associations
		Acknowledgment
		References
Section III: Products
	Chapter 16 Principles of Modern Fungal Cultivation
		16.1 Introduction
		16.2 Protein Value of Mushrooms
		16.3 Limiting Factors in Mushroom Cultivation
			16.3.1 Carbon Dioxide Concentrations
			16.3.2 Carbon and Nitrogen
			16.3.3 Other Macronutrients
			16.3.4 Water
			16.3.5 Light
			16.3.6 Micronutrients
		16.4 Modern Mushroom Cultivation
			16.4.1 Starting Substrate
			16.4.2 Mushroom Spawn
		16.5 Genetic Aspects of Mushroom Cultivation
		References
	Chapter 17 Integrating Fungi into Existing Farms
		17.1 Introduction
		17.2 Mushroom Cultivation Recycles Agro-Industrial Waste
		17.3 Abundance of Lignocellulosic Waste
		17.4 Selecting Substrates and Fungal Strains
		17.5 Mushroom Cultivation Locations
			17.5.1 Mushroom Cultivation in Buildings
			17.5.2 Mushroom Cultivation in Woods
			17.5.3 Mushroom Cultivation in Fields
			17.5.4 Co-Cropping with Ectomycorrhizal Fungi
		17.6 Other Potential Uses of Mushrooms
			17.6.1 Mushroom Growing Kits
			17.6.2 Spent Mushroom Substrate
			17.6.3 Mycoremediation of Damaged Landscapes
			17.6.4 Bioprospecting: “Pests” with Agricultural Utility
		17.7 Conclusion
		References
	Chapter 18 Fungi in Food Processing
		18.1 Introduction
		18.2 Fermented and Aged Food Products
			18.2.1 Fermented Foods Are Diverse and Numerous
			18.2.2 Breads
			18.2.3 Fermented Meats
			18.2.4 Cheeses
			18.2.5 Yogurts and Other Fermented Dairy Products
		18.3 Fermented Beverages
			18.3.1 Alcoholic Fruit-Based Beverages (Wines)
			18.3.2 Alcoholic Grain-Based Beverages (Beers)
			18.3.3 Other Alcoholic Beverages
			18.3.4 Non-Alcoholic Fermented Beverages
		18.4 Food Additives and Ingredients
		18.5 Bioprocessing and Novel Food Production by Fungi
		References
Index