BACKGROUND Due to increasing pressure on natural resources, subsistence agriculture communities in Uganda and Sub-Saharan Africa are experiencing increasingly restricted access to diminishing natural resources that are a critical requirement of their livelihoods. Previously, common-pool resources like forests and grasslands have been either gazetted for conservation or leased for agriculture, the latter in particular for large-scale sugarcane production. Satisfying the increasing consumer demand for grassland or forestry products like wild mushrooms as food or medicine, requires innovative ethno-biological and industry development strategies to improve production capacity, while easing the pressure on diminishing natural resources and averting ecosystems degradation. METHODS This case study addresses traditional knowledge systems for artisanal mycoculture to identify cultivation practices that enhance sustainable utilization of natural resources. Multi-scalar stakeholder engagement across government and community sectors identified artisanal mushroom producers across five districts in Uganda. Focus groups and semi-structured interviews characterized artisanal production methods and identified locally used substrates for cultivation of different mushroom species. RESULTS Artisanal practices were characterized for the cultivation of six wild saprophytic mushroom species including Volvariella speciosa (akasukusuku), two Termitomyces sp. (obunegyere and another locally unnamed species), Agaricus sp. (ensyabire) and Agrocybe sp. (emponzira), and one exotic Pleurotus sp. (oyster) that are used as food or medicine. The substrates used for each species differed according to the mushroom's mode of decomposition, those being the following: tertiary decomposers such as those growing under rotting tree stumps or logs from forestry activity like the Agrocybe sp. known as emponzira which grows in forests, thickets, or near homesteads where big logs of hardwood have been left to rot. Also pieces of firewood are chipped off whenever need arises thus providing fuel; secondary decomposers growing on naturally composted grass associated with termites like the Termitomyces sp. known as obunegyere growing in protected sites in gardens, composted cattle manure for Agaricus sp. known as ensyabire in the kraal area where cattle manure is plenty, composted maize cobs for a locally unnamed Agaricus sp. on heaped cobs placed near homesteads; and primary decomposers growing on waste sorghum from brewing the traditional alcoholic drink, muramba for Pleurotus sp. (oyster), and banana and spear grass residue from banana juice processing like the Volvariella speciosa known as akasukusuku because it is associated with the banana plantation locally known in the Luganda language as olusuku and is usually heaped under ficus trees. Management practices also varied based on mode of decomposition and other ecological requirements such as the following: zero tillage and minimal disturbance in areas where obunegyere grow, heaping banana and spear grass residues under the cool ficus trees which also keep them away from banana stump that may cause infestation with nematodes and insects. Even within the generic practices accessibility by the users is critical for example placing logs near homes where children can use them to play, they can be used as fire wood and to even get off-season mushroom as household waste water can make the mushrooms grow. CONCLUSIONS Our description of artisanal mycoculture methods that respond to conservation and utilization pressures, demonstrates the value of addressing traditional knowledge to improve ethno-biology and mycoculture industry practice. Traditional communities engage in multiple technological and organizational innovations and practices for sustainability and in the case of mushroom production to conserve the environment and culture, ensure variety, food and nutrition security, and income. The results of this study present opportunities to preserve ecosystem quality while developing an artisanal mycoculture system. They have also identified aspects of artisanal mycoculture that most urgently require further ethno-biological study and industry development. Future research and industry development can utilize the result of this study to boost artisanal production of wild saprophytic mushrooms in Sub-Saharan countries, for food or medicinal consumption, and environment conservation. Further development of production efficiencies in context with sustainable natural resource management is recommended.

中文翻译：

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确定本地种植野生腐生蘑菇的做法：应对对自然资源可持续利用的需求。

背景技术由于对自然资源的压力越来越大，乌干达和撒哈拉以南非洲的自给自足农业社区正越来越受到限制地使用日益减少的自然资源，这是其生计的关键要求。以前，诸如森林和草原之类的公共场所资源要么在宪报上公布用于保护，要么出租给农业，后者尤其用于大规模的甘蔗生产。要满足消费者对草原或林业产品（如野生蘑菇作为食品或药品）的不断增长的需求，就需要创新的民族生物学和行业发展战略来提高生产能力，同时缓解减少自然资源和避免生态系统退化的压力。方法该案例研究探讨了传统的手工真菌培养知识系统，以识别可提高自然资源可持续利用的栽培实践。政府和社区部门的多尺度利益相关者参与确定了乌干达五个地区的手工蘑菇生产者。焦点小组和半结构化访谈对手工生产方法进行了描述，并确定了用于种植不同蘑菇种类的本地使用的基质。结果以手工操作为特征，栽培了6种野生腐生蘑菇种，其中包括Volvariella speciosa（akasukusuku），2种Termitomyces sp.。（豚骨和另一个当地未命名物种），姬松茸。（ensyabire）和Agrocybe sp。（emponzira）和一只异国风情平菇。（牡蛎）用作食品或药品。根据蘑菇的分解方式，每个物种使用的底物各不相同，如下所述：三级分解物，例如在腐烂的树桩下生长的底物或林业活动产生的原木（如土壤杆菌属）。被称为emponzira，生长在森林，灌木丛或附近的宅基地，这些地方已将大块硬木腐烂。必要时，也会砍掉柴火碎片，从而提供燃料；在天然堆肥草上生长的二次分解剂，这些草与白蚁菌（Termmitomyces sp。）被称为在植物园中受保护的地方生长的ob药，将蘑菇制成的牛粪堆肥。在牲畜粪便充足的牛栏地区，被称为玉米y，用玉米堆肥制成当地未命名的姬松茸。在靠近宅基地的堆积的穗轴上；以及通过酿造传统的酒精饮料muramba为Pleurotus sp。种植高粱废物的主要分解剂。（牡蛎）以及香蕉汁加工过程中产生的香蕉和矛草残渣，如被称为akasukusuku的Volvariella speciosa，因为它与卢旺达当地称为olusuku的香蕉种植园有关，通常堆放在榕树下。根据分解模式和其他生态要求，管理措施也各不相同，例如：在ob虫草生长的地区零耕种和最小的干扰，在凉爽的榕树下堆积香蕉和长矛草残渣，这也使它们远离香蕉树桩，从而可能引起线虫和昆虫侵染。即使在通用惯例中，用户的可及性也很关键，例如将原木放置在儿童可以用来玩耍的家附近，它们可以用作柴火，甚至可以用作淡季蘑菇，因为家庭废水可以使蘑菇长大。结论我们对响应于保存和利用压力的手工分枝杆菌培养方法的描述，说明了解决传统知识以改善民族生物学和分枝杆菌养殖业实践的价值。传统社区从事多种技术和组织创新与实践，以实现可持续性，并在蘑菇生产方面保护环境和文化，确保品种，粮食和营养安全以及收入。这项研究的结果提供了在开发手工的真菌培养系统的同时保持生态系统质量的机会。他们还确定了手工真菌培养的各个方面，这些方面最迫切需要进一步的民族生物学研究和行业发展。未来的研究和行业发展可以利用这项研究的结果来促进撒哈拉以南国家手工生产野生腐生蘑菇，用于食品或药品消费，以及环境保护。建议在可持续自然资源管理的背景下进一步提高生产效率。未来的研究和行业发展可以利用这项研究的结果来促进撒哈拉以南国家手工生产野生腐生蘑菇，用于食品或药品消费，以及环境保护。建议在可持续自然资源管理的背景下进一步提高生产效率。未来的研究和行业发展可以利用这项研究的结果来促进撒哈拉以南国家手工生产野生腐生蘑菇，用于食品或药品消费，以及环境保护。建议在可持续自然资源管理的背景下进一步提高生产效率。