Edible fungi are ideal natural food or multifunctional food. At present, the most commonly eaten mushroom in the world is Agaricus bisporus. There is great potential to further screen and domesticate high-quality production strains from wild species. China domesticated and cultivated Lentinus edodes, Auricularia auricula, Auricularia auricula, Tremella fuciformis, Volvariella volvacea, Flammulina velutipes, Hericium erinaceus and Dictyophora dictyopteris for the first time in the world, and now domesticated Tricholoma mongolica. Wild edible fungi such as Boletus edulis, Morchella esculenta, Pleurotus ostreatus and so on can also be collected and supplied to domestic and foreign markets in large quantities.
Medicinal mushrooms
At present, there are more than 500 kinds of medicinal and effective macrofungi in China. In addition to Poria cocos, Cordyceps sinensis and Ganoderma lucidum, Coriolus versicolor, tree flower and Cordyceps gunnii, as well as Armillaria mellea, Lepidoptera Anlene, Sophora japonica, Paecilomyces lactuca, black stalk charcoal, etc. have been newly discovered and used as medicines in recent years.
The medicinal parts are mainly fruiting bodies, but some of them are processed from a large number of mycelium produced by modern fermentation industry technology. Studies at home and abroad show that natural medicinal fungi have their unique advantages. At present, in the search for drugs to treat modern civilized diseases such as hypertension, hyperlipidemia and diabetes, it is undoubtedly promising to screen from traditional Chinese medicines including fungi.
poisonous mushroom
There are many kinds of poisonous mushrooms in China, which are widely distributed and rich in resources. In mountainous rural areas and towns, cases of eating poisonous mushrooms by mistake are common, and serious poisoning deaths are reported almost every year. It was once thought to be one of the causes of many food poisoning. Therefore, the identification of poisonous mushrooms has always been a matter of great concern. Relevant parties have done a lot of publicity work on popular science knowledge, but people who have been poisoned by eating by mistake still happen frequently. Because it is not easy to identify poisonous bacteria, the only way is not to try unfamiliar mushrooms easily in the wild, and at the same time, don't listen to them. Be sure to distinguish clearly or consult people with practical experience before eating. If you feel uncomfortable after eating mushrooms, you should go to the hospital for treatment in time. Don't be careless
Mushrooms belong to Basidiomycetes, Agaricus and Agaricus, and are the most widely cultivated edible fungi in the world, with the largest output and consumption.
Mushrooms are rich in protein with a digestibility of 70-90%. They are called "plant meat", and the polysaccharide contained in mushrooms has anti-cancer effect. Mushrooms are not only nutritious and delicious, but also rich in lysine, mineral elements, vitamins and enzymes necessary for human body. It belongs to healthy food and is loved by people all over the world.
Mushrooms belong to grass saprophytic fungi, which are often used for composting livestock manure such as cow dung, chicken manure, straw and wheat straw. The ratio of carbon to nitrogen in raw materials is 30: 1, the suitable temperature for mushroom mycelium growth is 22-26℃, and the suitable temperature for fruiting body generation is 14- 18℃, which belongs to low temperature and constant temperature fruiting bacteria and is usually cultivated in autumn.
Gutian county introduced mushrooms on a large scale in 1972, mainly producing raw mushrooms for canneries such as Ningde and Sansha. The producing areas are mainly distributed in Dajia, Yang Shan, Zhuoyang and other towns in Dadong area, and the output remains at about 500- 1000 tons.
What are the specific conditions for growing mushrooms?
1. Nutritional mushrooms grow normally at high temperature, with vigorous metabolism, rapid growth and high yield. Besides adequate carbon source, they need more effective nitrogen nutrition than Agaricus bisporus.
2. Temperature The temperature range of mycelium growth is 20 ~ 38℃, and the optimum temperature is 26 ~ 32℃. The temperature range of fruiting body growth and development is 24 ~ 38℃, and the optimum temperature is about 26 ~ 365438 0℃. The temperature of mycelium growth and fruiting body growth and development is almost the same, and there is no need for temperature difference stimulation from vegetative growth to fruiting body reproduction, which is different from the characteristics of Agaricus bisporus.
3. Because of the high growth temperature and fast growth rate, there are many mushrooms, and the water demand is more than that of ordinary varieties. The moisture content of compost during fermentation is about 65%. The water content of the covering soil layer (vegetable garden sandy loam) in the fruiting period is about 22%. The relative humidity of air during the growth of fruiting bodies is about 90%.
4. Because of the high growth temperature, strong respiration and high humidity, we must pay special attention to the ventilation of the culture environment to meet the oxygen needed for its growth and prevent the production of miscellaneous bacteria.
5. Mushrooms with 5.pH value grow and develop at high temperature, and produce a lot of acidic substances by their own metabolism. At the same time, it is beneficial to the growth of miscellaneous bacteria in high temperature, high humidity and acidic environment. Therefore, delicious mushrooms are suitable for growth in alkaline environment, and the pH value of compost and covering soil should be adjusted to about pH7.5.
6. Light mushroom does not need direct light in the whole growth and development stage of mycelium and fruiting body.
Mushrooms are also called Agaricus bisporus, White Mushroom, Mushroom, Mongolian Mushroom, Mushroom, Mushroom, Mushroom. The names of mushrooms vary from region to region, but one kind of mushroom is more common.
Know the types of mushrooms and eat them.
nutritive value
Mushrooms are rich in nutrition. According to the determination, every100g of fresh mushrooms contains 2.9g of protein, 0.2g of fat, 3g of carbohydrate, 0.6g of crude fiber, 8mg of calcium, 6.6mg of phosphorus, 0.3mg of iron/kloc-0, 4mg of vitamin C4, 3.3mg of nicotinic acid, in addition to sodium, potassium, manganese, copper and zinc. According to reports, adults can meet their vitamin needs by eating 25 grams of fresh mushrooms every day, and an adult weighing 70 kilograms can maintain a nutritional balance by eating 100-200 grams of dried mushrooms every day.
Mushrooms are foods with high protein, low fat and low calories. Europeans regard mushrooms as "plant meat", and Americans even regard mushrooms as "God's food".
(B) the value of medical care
Mushrooms are not only nutritious, but also have obvious medicinal and health care values. Chinese medicine has a certain understanding of mushrooms. It is said that mushrooms can "delight the mind, stimulate appetite, and stop diarrhea and vomiting". & lt The Compendium of Materia Medica says that mushrooms "benefit the stomach, eliminate phlegm and regulate qi". In recent years, medical research has confirmed that mushrooms have the following health care functions:
1, mushroom contains tyrosinase, so it has the function of lowering blood pressure and blood lipid, and is suitable for obese people and the elderly.
2, mushrooms contain anticancer substances, which can enhance the body's resistance to cancer cells and have the effect of preventing and treating cancer.
3, mushrooms contain broad-spectrum antibiotics, have anti-inflammatory effects, and can also treat colds.
4. Mushrooms can inhibit Staphylococcus aureus, Salmonella typhi and Escherichia coli, and can be used for sterilization.
Mushrooms can resist viruses and protect the liver. The glycoside contained in it is beneficial to the treatment of hepatitis and is an auxiliary food for the treatment of hepatitis.
In addition, mushrooms can also treat leukopenia and digestive tract diseases; It has a certain auxiliary effect on promoting appetite, restoring brain function and promoting milk secretion.
Mushrooms are called edible fungi for short.
Prevention of cerebrovascular diseases with edible fungus soup
Edible fungi include Volvariella volvacea, Lentinus edodes, Pleurotus ostreatus, mushrooms, auricularia auricula, auricularia auricula, etc. Cooking soup with these edible fungi has a good effect on the prevention and treatment of cerebrovascular diseases. Take Lentinus edodes as an example, it contains a large amount of Lentinus edodes purine, which can reduce or inhibit cholesterol absorption and alleviate cerebrovascular sclerosis. Another example is that auricularia auricula contains some substances that can hinder blood coagulation, which can effectively reduce the viscosity of blood and prevent blood coagulation, thus reducing the occurrence of cerebral thrombosis. Another example is tremella, which has obvious effects of lowering blood pressure and blood lipid.
1. The fruiting body of mushroom is rich in nutrition, and the content of protein is mostly above 30%, which is higher than that of ordinary vegetables and fruits. Take mushrooms as an example. Protein of Lentinus edodes contains at least 18 kinds of amino acids, among which 7 kinds are essential for human body. Lentinus edodes contains two kinds of polysaccharides, which have obvious anti-cancer effect. Mushrooms also contain essential minerals such as calcium, iron and manganese.
Mushrooms have high nutritional value, because these nutrients are easily absorbed by the human body. About 25% of protein contained in Agaricus bisporus and Russula is soluble in water, about 50% can be digested and absorbed by human, and only about 25% cannot be absorbed and utilized by human. Other nutrients in mushrooms can be extracted by soaking, which is much higher than ordinary fruits and vegetables.
Mushrooms are not only rich in vitamins, but also high in content. The results of scientific research show that shiitake mushrooms are rich in vitamin B 1, vitamin B2, vitamin PP, nicotinic acid, vitamin A, vitamin C and vitamin D. The content of vitamin D in shiitake mushrooms is 20 times higher than that of soybeans and 8 times higher than that of kelp.
Different parts of mushrooms have different nutrients. Generally speaking, the cap is more nutritious than the stem. The most suitable for eating is the fresh and tender mushroom fruiting body.
2. Mushrooms (Agaricus bisporus), Auricularia auricula, Pleurotus eryngii and Volvariella volvacea all contain substances with high nutritional value.
How to identify which wild mushrooms are poisonous mushrooms and which are available mushrooms?
In midsummer, after a thunderstorm, all kinds of wild mushrooms will grow in the fields in the forest.
Wild edible fungi are delicious food endowed by nature. Rich in nutrition, delicious in taste and tender in meat, it has been regarded as a good product since ancient times.
Modern research has proved that edible fungi are high in protein, low in fat and rich in nutrition, which is very helpful for maintaining human health and improving human immunity. However, it is difficult to distinguish between poisonous and nontoxic wild mushrooms. There are more than 0/00 species of poisonous wild mushrooms, including nearly 0/00 species of poisonous mushrooms. The appearance of these poisonous mushrooms is similar to that of non-toxic mushrooms, and they are easily confused in the wild. Although some poisonous mushrooms are less toxic, they will be seriously poisoned if they are eaten too much.
The main symptoms after poisoning are nausea, vomiting, abdominal pain, diarrhea and other gastrointestinal symptoms. In severe cases, it can lead to convulsions, spasms, coma, even hallucinations, hemolytic symptoms and liver damage, and the mortality rate is high. So, how can we correctly identify poisonous mushrooms? The following identification methods can be used for your reference.
Know the types of mushrooms and eat them.
1. control method: It is a good method to identify local edible mushrooms or poisonous mushrooms one by one with the help of colorful mushroom maps suitable for local use.
2. Look at the shape: poisonous mushrooms are generally sticky and slippery, and there are often some sundries or patches on the mushroom cover. There are often rings on the stalks (like wearing miniskirts). Non-toxic mushrooms rarely have rings.
3. Color: Poisonous mushrooms are mostly gold, pink, white, black and green. Non-toxic mushrooms are mostly brown, lavender or grayish red.
4. Smell: Poisonous mushrooms taste like potatoes or radishes. Non-toxic mushrooms taste like bitter apricot or fruit.
5. Look at the secretions: tear off the stems of fresh wild mushrooms. The non-toxic secretions are clear as water, and some are white. After tearing off, the surface of mushrooms will not change color; The toxic secretion is thick and reddish brown, and it is easy to change color in the air after tearing.
If you are not sure that mushrooms are nontoxic, don't eat them. If you accidentally eat poisonous mushrooms, you should take effective measures such as vomiting, gastric lavage and catharsis in time, and send them to the hospital for treatment in time.
Mushroom poisoning
Commonly known as mushroom, it is a kind of fungi, but it is not a natural group in fungal taxonomy. Most mushrooms belong to basidiomycetes, but some belong to ascomycetes. There are about 3250 kinds of mushrooms known now. Mushrooms grow in various environments, and some kinds of mushrooms can be found in almost any place where green plants grow. Mushrooms grow in grasslands and forests. Poisonous mushrooms are also called poisonous mushrooms. There are about 100 species of poisonous mushrooms in China, among which 10 species cause serious poisoning. Mushroom poisoning occurs all year round, especially in August and September.
Toxicity: Various poisonous mushrooms contain different kinds of toxins. Most poisonous mushrooms have low toxicity and slight poisoning. However, some mushroom toxins are extremely toxic and can kill people quickly. The toxic ingredients contained in poisonous mushrooms are not completely clear. There are several highly toxic toxins: toxic peptides mainly damage the liver; Toxic umbrella peptide causes liver and kidney damage; The effect of muscarinic acid is similar to acetylcholine. Blisterin causes hallucinations and mental symptoms; Deer flower toxin can destroy red blood cells.
Poisoning manifestations: Different toadstools contain different toxins, resulting in different poisoning manifestations, but they can generally be divided into the following four categories:
1. Gastroenteritis type: This type of patient has symptoms such as fatigue, nausea, vomiting, abdominal pain and watery diarrhea after eating mushrooms 10 minutes -2 hours. Quick recovery and good prognosis. There are many mushrooms that produce this symptom, such as: russula, Lactarius, Boletus, orange-red poisonous umbrella, poisonous light umbrella, moonlight mushroom, wax umbrella, ring-handled mushroom and so on.
2. Neuropsychiatric type: 10 minutes-6 hours after eating, besides the symptoms of gastroenteritis, there are also pupil shrinkage, increased saliva, excitement, hallucinations, gait faltering and so on.
3. Hemolytic type: the incubation period is 6~ 12 hours. Besides gastroenteritis, there are hemolytic manifestations, such as anemia and hepatomegaly. This kind of poisoning can be recovered by adrenocortical hormone and blood transfusion.
4. liver disease type: gastroenteritis type appears after eating 10~30 hours. Some patients may have a false recovery period, and then there will be organ damage such as liver, brain, heart and kidney, but the liver damage is the most serious. Some patients may have mental symptoms. The general course of disease is 2~3 weeks. The mortality rate is high.
Emergency treatment: due to the long incubation period of mushroom poisoning, some symptoms of mushroom poisoning will deteriorate rapidly once they appear. You should go to the hospital in time after eating suspected poisonous mushrooms. Those with symptoms should go to the hospital as soon as possible.
Prevention of poisoning: There are many kinds of mushrooms, some of which are delicious and deeply loved by people all over the world. Many local people have the habit of eating mushrooms. There are various folk methods to identify whether mushrooms are poisonous mushrooms, but generally speaking, these methods are not reliable. The most effective identification method of poisonous mushrooms is morphological identification, but this identification method is difficult for ordinary people to master. So, don't pick and eat wild mushrooms yourself. Don't buy dried mushrooms or fresh mushrooms from mobile vendors.
Roasted mushrooms:
Raw materials:
All kinds of mushrooms, onions, butter, fragrant leaves, dried white, tomato sauce, basil, cream, salt.
Exercise:
1, all kinds of mushrooms and onions.
2. Stir-fry onions and fragrant leaves with butter first, then add mushrooms and stir-fry until the water in the mushrooms is dry.
3. Add some dry white rice and cook for about 1 min.
4. Then add some tomato sauce, stir fry, add some chicken water, and add a little basil.
5. After cooking for a short time, add cream, salt and adjust the mouth.
Fresh milk mushroom
raw material
Fresh milk 150g, egg white 150g, fresh mushrooms 50g, tomatoes 1, crude oil 200g, refined salt 6g, sugar 8g and monosodium glutamate 5g.
Gouache is appropriate.
prepare
1, pour fresh milk into egg white, add appropriate amount of water and corn starch, and stir well.
2. Wash the fresh mushrooms, roll them in a boiling water pot, remove and drain. Heat oil in a wok, pour in mushrooms and stir-fry until the color is golden. Add some.
Stir-fry the salt a little, pour it out and let it cool.
3, the pot is hot, smeared with oil, put the oil to 40% heat, pour in the egg milk slurry, let it slowly solidify into pieces and remove the oil. Add to the pot
Soup, salt, monosodium glutamate, sugar, mushrooms, pour in eggs and milk slices, thicken, stir-fry evenly, and take out the pan and plate. Wash tomatoes and slice them.
Method of frying mushrooms: 1. First, tear the fresh mushrooms into strips (not necessary if they are crab-claw mushrooms), then boil the water and clean it, then use salt, monosodium glutamate, raw flour, starch (the weight ratio of flour to starch is 4: 1), or add some bread crumbs and mix well. (Cumin can also be added according to personal taste. ) 2. Boil the oil, put the mixed mushrooms into the pot one by one, fry until they are formed, then heat the crude oil and fry the mushrooms in the pot. Take it out when it turns golden brown. You can also dip it in ketchup, which is also delicious. ......
Western dim sum-roasted mushrooms:
24 white mushrooms,100g butter, 2 cloves garlic, coriander, salt, pepper,100g shrimp.
Clean the mushrooms and remove the feet. Mix butter, parsley, mashed garlic, salt and pepper as ingredients.
Put the washed shrimp and the prepared ingredients into the mushrooms and put them in the oven until cooked. Finally, you can stir-fry the brewed white mushrooms in a pot with a small spoon. Enjoy while it's hot!
Identify poisonous mushrooms
Look at the growth zone. Edible non-toxic mushrooms mostly grow on clean grasslands or pine trees and oak trees, while poisonous mushrooms often grow in dark, humid and dirty places.
Look at the color. There are poisonous mushrooms with bright colors such as red, green, black and blue, especially purple ones, which are often very toxic and easy to change color after picking.
Third, look at the appearance. Non-toxic mushrooms have a flat cap, a smooth umbrella surface, no wheels on the cap, a sterile lower part, a convex center of the poisonous cap, a strange shape, a thick and hard cap, wheels on the handle, and a slender or thick straw mushroom handle that is easily broken.
Fourth, look at secretions. Tear off the stalk of fresh wild fungus, the nontoxic secretion is clear as water (some of them are white), and the fungus surface will not change color after tearing off; The toxic secretion is thick and reddish brown, and it is easy to change color in the air after tearing.
Five smells. Non-toxic mushrooms have a special taste, while toxic mushrooms have a strange taste, such as spicy, sour and fishy.
The sixth is testing. When picking wild mushrooms, you can wipe the mushroom cover with onions. If the onion turns blue-brown, it proves that it is poisonous, otherwise it is nontoxic.
Seventh, try cooking. When cooking wild mushrooms, put some rushes, a little garlic or rice to cook together. When mushrooms are cooked, rushes are toxic when they turn turquoise or purple-green, and non-toxic when they turn yellow. Garlic or rice is toxic when it changes color, but it is non-toxic when it remains unchanged.
Eight is chemical identification. Take out the juice of the suspected mushrooms collected or bought back, soak it in paper, and immediately add a drop of dilute hydrochloric acid or white vinegar to it. If paper turns red or blue, it will be toxic.
The fruiting body of mushroom is rich in nutrition, and the content of protein is mostly above 30%, which is higher than that of ordinary vegetables and fruits. Take mushrooms as an example. Protein of Lentinus edodes contains at least 18 kinds of amino acids, among which 7 kinds are essential for human body. Lentinus edodes contains two kinds of polysaccharides, which have obvious anti-cancer effect. Mushrooms also contain essential minerals such as calcium, iron and manganese.
The high nutritional value of mushrooms lies in that these nutrients are easily absorbed by the human body, of which about 25% are easily soluble in water, about 50% can be digested and absorbed by people, and only about 25% cannot be absorbed and utilized by the human body. Mushrooms are rich in vitamin B 1, vitamin B2, vitamin PP, nicotinic acid, vitamin A, vitamin C and vitamin D. The content of vitamin D in mushrooms is 20 times higher than that of soybeans and 8 times higher than that of kelp. Polysaccharides contained in mushrooms have anti-cancer effects.
Different parts of mushrooms have different nutrients. Generally speaking, the cap is more nutritious than the stem. The most suitable for eating is the fresh and tender mushroom fruiting body.
Don't! Mushrooms themselves are fungi!
The mushroom is a kind of fungi, that is, the fruiting body of basidiomycetes. The fruiting body is the aboveground part of basidiomycetes, which looks like an umbrella inserted underground. There is also a white filamentous mycelium that spreads underground, which is the vegetative part of basidiomycetes, that is, non-reproductive organs. Under the adverse environment of a certain temperature and humidity, the mycelium began to form fruiting bodies after obtaining enough nutrition. At the beginning, fruiting bodies emerged from the ground like eggs, and soon developed into fruiting bodies, including caps, stalks, volvox, and fungus rings. The shape, size, height, color and texture of mature fruiting bodies vary greatly. The large diameter can reach about 40 cm and the high one can reach about 50 cm; The small diameter is only half a centimeter, and the high one is only 1 cm. The characteristics of each part are described as follows: the hat is the most obvious part of the fruiting body, like a hat. There are various shapes, such as bell, hat, hemisphere, expansion, funnel and so on. The color of mushroom cap is very complicated. Although white, yellow, brown, gray, red, green and purple can be basically distinguished, there are deep, light, light and thick differences among various colors, and mixed colors are more common. Their colors can be different when they are young and old, and the colors of the center and edges are often different. The surface is dry, wet, sticky, slippery and rough, and some have various appendages, such as cilia, rings and scales. These appendages vary in shape, size and color. The shape of the brim is also different, and the shape of the brim can be completely different when young and mature. After maturity, it can be generally divided into internal roll, backward roll, upward roll and extension. There are neat edges around, and there are waves but irregular or torn. There is a cortex on the surface of the hat. There are different pigments in the hyphae of the cortex, which makes the cap appear various colors. Under the cortex is mushroom meat, which is generally composed of long filamentous hyphae, and others are composed of expanded vesicular hyphae. The color of bacterial meat and the change of color after injury often vary from species to species. Generally speaking, the meat of bacteria is mostly white or dirty, and some are light yellow or red. For example, the meat of boletus turns blue after injury, the black mushroom with sparse wrinkles turns red first and then black, the nettle wrinkles turn brown after injury, and the black wax umbrella turns black after injury.
The seed layer is the part that grows under the cap to produce the seed layer, and some of it is leaf-shaped, which is called seedling fold. Some are tubular, called germ tubes. The bacterial folds are arranged radially, connecting the top of the stem to the center, reaching the edge of the seedling cover outward, and the seed layers are arranged on both sides of the seedling folds or around the inside of the bacterial tube.
The color of 1 fold is usually the color of spores. It is generally white when it is young, and becomes various colors when it matures. The shapes of bacterial folds are wide, narrow and triangular. There are equal length, unequal length, bifurcation, etc. There are some transverse veins between seedling folds and bacterial folds, and some are interwoven into a net at one end near the stem. The edges of bacterial folds are usually complete and smooth, but some are wavy or serrated, and some are rough and granular. The relationship between folds and stems is one of the important bases for classification. There are usually the following kinds.
(1) Dissociation: The pleat is not connected with the stalk, so there is a distance between the pleat and the stalk.
(2) Bending: the connection between cables is slightly bent upwards.
(3) Vertical growth: the bead stalk is directly connected with the bead stalk and does not extend downward or bend upward.
(4) Elongation: the bacterial fold extends downward along the bacterial stem.
The tube can be long or short, and the connection with the stem is generally similar to the connection between the pleat and the stem. There are also free growth, bending growth, linear growth, extended growth and other methods. Some methods are easy to peel off from the meat of the bacteria, and the bacteria tubes are easy to separate from each other. Those that are not arranged radially, but are similar to bacterial folds, are not easy to separate from each other. Their colors are varied, which are the same as or different from those of the fungus mouth.
3. Both sides of germ folds and the inside of germ tube are covered with germ layer. Have a burden, a bag, etc. At the seed layer. The basidium is usually rod-shaped and has four peduncles, and each peduncle has a basidiospore. Sometimes only two peduncles are born and two basidiospores are produced. Basidiospore is called spore for short. Its shape, color, size and pattern are one of the important basis for mushroom species classification. Its shapes are round, oval, oval, cylindrical, polygonal, star and so on. They have one or two layers of membranes outside, which are smooth or rough, with small warts, small thorns, net patterns, ribs and so on. Sporocysts are born among basidiomycetes, and their origins are mostly basidiomycetes. They are distributed on the whole surface of bacterial folds and are given different names because of their different positions. Those born on both sides of the fold are called sacs, and those born on the edge of the fold are called tassel sacs. They usually have no color, but some species have color. They have many shapes, such as rod, spindle, spindle, bottle, pear and so on. The top is tapered, tail-shaped, round-headed, angular, with crystals at the top, and so on.
edible mushrooms
Edible fungi are ideal natural food or multifunctional food. At present, the most commonly eaten mushroom in the world is Agaricus bisporus. There is great potential to further screen and domesticate high-quality production strains from wild species. China domesticated and cultivated Lentinus edodes, Auricularia auricula, Auricularia auricula, Tremella fuciformis, Volvariella volvacea, Flammulina velutipes, Hericium erinaceus and Dictyophora dictyopteris for the first time in the world, and now domesticated Tricholoma mongolica. Wild edible fungi such as Boletus edulis, Morchella esculenta, Pleurotus ostreatus and so on can also be collected and supplied to domestic and foreign markets in large quantities.
Medicinal mushrooms
At present, there are more than 500 kinds of medicinal and effective macrofungi in China. In addition to Poria cocos, Cordyceps sinensis and Ganoderma lucidum, Coriolus versicolor, tree flower and Cordyceps gunnii, as well as Armillaria mellea, Lepidoptera Anlene, Sophora japonica, Paecilomyces lactuca, black stalk charcoal, etc. have been newly discovered and used as medicines in recent years.
The medicinal parts are mainly fruiting bodies, but some of them are processed from a large number of mycelium produced by modern fermentation industry technology. Studies at home and abroad show that natural medicinal fungi have their unique advantages. At present, in the search for drugs to treat modern civilized diseases such as hypertension, hyperlipidemia and diabetes, it is undoubtedly promising to screen from traditional Chinese medicines including fungi.
poisonous mushroom
There are many kinds of poisonous mushrooms in China, which are widely distributed and rich in resources. In mountainous rural areas and towns, cases of eating poisonous mushrooms by mistake are common, and serious poisoning deaths are reported almost every year. It was once thought to be one of the causes of many food poisoning. Therefore, the identification of poisonous mushrooms has always been a matter of great concern. Relevant parties have done a lot of publicity work on popular science knowledge, but people who have been poisoned by eating by mistake still happen frequently. Because it is not easy to identify poisonous bacteria, the only way is not to try unfamiliar mushrooms easily in the wild, and at the same time, don't listen to them. Be sure to distinguish clearly or consult people with practical experience before eating. If you feel uncomfortable after eating mushrooms, you should go to the hospital for treatment in time. Don't be careless
We can divide mushroom poisoning cases into six types:
(1) Gastrointestinal poisoning type: The usual symptoms of poisoning are severe nausea, vomiting, abdominal pain and diarrhea. This kind of poisoning can be caused by poisonous mushrooms, such as Lycopodium brownii, Pleurotus ostreatus and Pleurotus eryngii, and there are more than 80 known species.
(2) Neuropsychiatric types: more than 60 kinds are known. Poisoning symptoms are nervous system symptoms such as mental excitement, insanity or depression. Such as poison amanita, Pleurotus eryngii, etc., can cause hallucinations after poisoning.
(3) Hemolytic type: the main symptom is hemolytic anemia within 1-2 days, and the symptoms are sudden chills, fever, abdominal pain, headache in the back and limbs, pallor, nausea, vomiting, general weakness, irritability and shortness of breath. Such poisoning symptoms are mainly caused by deer flower fungus.
(4) Liver damage type: There are about 20 kinds related to this kind of poisoning. In addition to the above-mentioned species containing toxic peptides and toxic umbrella peptides, such as some species of Pleurotus.
(5) Respiratory and circulatory failure type: The poisonous mushrooms causing this type are mainly sub-sparse pleated black mushrooms. The mortality rate is high.
(6) Photoallergic dermatitis: At present, such symptoms are found in China caused by auricularia auricula.
It is worth mentioning that in the development of modern high technology, it is found that amanita toxin has a specific inhibitory effect on RNA polymerase ⅱ in eukaryotic cells, while ghost pen toxin has a binding effect on actin. They have been used in the research of modern life science and played a positive role.
Wood rot fungi
There are about 500 species of wood rot fungi clearly recorded in China. The white rot of this wood is mainly caused by Polyporus, Coriolus versicolor and kelp. Wood brown rot is caused by Pleurotus ostreatus and Cephalotaxus fortunei. In addition, the common wood rot fungi of Agaricus blazei Murill include Pleurotus ostreatus, Lentinus edodes and Hericium erinaceus.
Tree or wood rot caused by white rot fungi or brown rot fungi can be said to be harmful macrofungi, but harmful and beneficial are often relative. Wood rot fungi and many fungi were cleaned up by visual forest. They can decompose litter and return to nature, participate in the material cycle, promote the natural metabolism of trees and maintain ecological balance. White rot fungi are the only known organisms that can completely degrade lignin into carbon dioxide and water. People are studying how to use them to degrade lignin. Laccase produced by white rot fungi can degrade refractory substances in papermaking wastewater.
Ectomycorrhizal fungi
There are abundant ectomycorrhizal fungi in China, including more than 600 species, such as Russula, Lactarius, Amanita, Bovine Liver Seedlings, Pleurotus ostreatus, Myxomycetes and truffles of Ascomycetes. The research and application of ectomycorrhizal fungi is of great significance to the development of forestry seedlings, the promotion of forest growth and development, and the greening of barren hills and wasteland in mining plants.
Experiments show that; Using ectomycorrhiza can make trees mature 4 ~ 5 years in advance. In addition, the study of ectomycorrhizal fungi and their mycorrhizal relationship is also of practical significance for further domesticating wild edible fungi and expanding the cultivation and production of high-quality edible fungi.
Alias Agaricus bisporus, Agaricus bisporus, Agaricus bisporus, Agaricus blazei and Volvariella volvacea.
Agaricus bisporus (Lange) Sing, a Agaricus mushroom belonging to Basidiomycetes, is used as medicine.
Habitat is distributed in vegetable gardens, fields and gardens after autumn rain. Distributed everywhere.
The cultivation room is cultivated with horse manure and straw culture materials.
Pharmacological action The fruiting body contains trypsin, maltose, enzyme, proteolytic enzyme and tyrosinase, the former three are helpful for food digestion, and the latter is a hypotensive agent.
Sweet and flat in nature.
Function is mainly used to promote digestion, refresh the mind, calm the liver and suppress yang. Indications: dyspepsia and hypertension.
dosage
8 Liang of fresh food a day, including fried and cooked.
To be on the safe side, I advise you not to eat. ..