Emily Johnson
Mushrooms are the fruiting bodies of fungi, which are distinct organisms that share a common ancestor. Fungi are neither plants nor animals, but they are genetically closer to animals. They are the principal decomposers in ecological systems, breaking down organic matter and cycling nutrients. Fungi have been used as a food source, in fermentation, and for producing antibiotics and enzymes. They also have medicinal uses and can be used as biological pesticides. The term mushroom is loosely applied to various fungal fruiting bodies, and there are approximately 14,000 species of mushrooms. Identifying mushrooms requires knowledge of their macroscopic and microscopic structure, and some are poisonous, so caution is advised with wild mushrooms.
| Characteristics | Values |
|---|---|
| Definition | Mushrooms are a type of fungus. |
| Number of Species | There are approximately 14,000 species of mushrooms. |
| Habitat | Fungi, including mushrooms, are abundant worldwide. Aquatic fungi inhabit fresh, brackish, or polluted water. |
| Structure | Most mushrooms are basidiomycetes and gilled. Their spores, called basidiospores, are produced and fall from under the caps. |
| Identification | Identification methods include molecular identification, microscopic examination, and standard methods such as observing macroscopic characteristics like odors, tastes, and shades of color. |
| Edibility | Mushrooms may be edible, poisonous, or unpalatable. |
| Uses | Mushrooms are used as food, in fermentation, as biological pesticides, and as a source of medicinal compounds. |
| Interaction with Other Organisms | Fungi may compete with or become parasites of other organisms, including bacteria and other fungi. |
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What You'll Learn
Fungi are distinct from other organisms
Fungi are also heterotrophs, which means they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment, just like animals. They do not photosynthesize and instead get their energy from consuming other organisms. This is in contrast to plants, even carnivorous ones, which still obtain a significant portion of their energy from photosynthesis. Fungi have a high degree of metabolic versatility, allowing them to use a diverse range of organic substrates for growth, including simple compounds such as nitrate, ammonia, acetate, or ethanol.
Another distinguishing feature of fungi is their role in decomposition. They are the principal decomposers in ecological systems, playing a crucial role in breaking down organic matter and nutrient cycling and exchange in the environment. Additionally, some fungi can form mutualistic relationships with plants, known as mycorrhizas, where the fungus provides minerals and water to the plant, while the plant provides sugars and carbohydrates through photosynthesis. This symbiotic relationship is seen in lichens, which can grow in a wide range of ecosystems, even on inhospitable surfaces.
Fungi also have a unique reproduction process. While they do not have an efficient system for long-distance transport of water and nutrients like plants, some fungi form rhizomorphs that function similarly to plant roots. Fungi reproduce through spores, which may travel through air or water, and in some cases, spores are flagellated, providing a means of mobility. Furthermore, fungal spores can cause allergies and evoke allergic reactions in humans.
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Identifying mushrooms
Mushrooms are fungi with a stem, called a stipe, and a cap. Fungi are neither plants nor animals; they form their own kingdom. They are most closely related to animals. Fungi are the principal decomposers in ecological systems and play an essential role in decomposing organic matter, nutrient cycling, and exchange in the environment.
Substrate
Note the substrate, or the material that the mushroom is growing from. Some mushrooms grow in soil, on living trees, or on rotting wood. Knowing the substrate can help understand the mushroom's ecology and narrow down potential identifications.
Cap and Stem Characteristics
Examine the shape, size, and colour of the cap and stem. Look at the underside of the cap, as this is often where the fertile surface, called the hymenial layer, is located. Some mushrooms have gills, while others have "teeth" or spines. The gills may be full-length, partial, or forked into a Y-shape. The stem may have a bulb or ring and can be hollow or solid.
Spore Colour
By laying the cap of a fresh mushroom on a sheet of paper and waiting a few hours, you can obtain a spore print. Spore colour is an important trait used in field guides for mushroom identification.
Habitat
Consider the habitat where the mushroom was found. Some mushrooms grow on the ground, while others grow on trees or other surfaces. The specific habitat can provide clues about the mushroom's identity.
Chemical Reactions
Some mushrooms display a chemical reaction when exposed to certain substances. This can be a distinguishing characteristic.
Microscopic Characteristics
Some mushrooms can only be identified by examining microscopic details.
Smell and Taste
The smell and taste of a mushroom can sometimes help with identification. For example, chanterelles have a slightly fruity or flowery smell.
It is important to note that this information is not exhaustive, and proper training and knowledge are required to accurately identify mushrooms, especially for consumption. Always assume that a wild mushroom is poisonous and refrain from consuming it unless you are certain it is safe.
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Fungi in agriculture
Fungi play a crucial role in agriculture, offering several benefits that contribute to sustainable farming practices and increased crop yields. Firstly, certain fungi species can compete with or parasitize pathogenic microorganisms, such as bacteria and other fungi, that cause diseases in important crop plants. This ability has sparked interest in using these fungi for biological pest control, as they can suppress or eliminate harmful pests like insects, mites, weeds, and nematodes. Entomopathogenic fungi, for instance, are effective biopesticides that actively kill insects.
Additionally, fungi are essential decomposers that facilitate the decomposition of organic matter, playing a vital role in nutrient cycling and exchange in the environment. They form symbiotic relationships with plants, acting as extensions of plant roots and enhancing nutrient uptake. Specifically, mycorrhizae, a type of beneficial fungi, colonize the outer layer of plant roots, forming a shrub-like structure with small tentacles called hyphae. These hyphae can reach and absorb nutrients, such as nitrogen and phosphorus, that are otherwise inaccessible to plant roots. This symbiosis allows plants to trade carbon for the nutrients collected by the fungi, improving nutrient acquisition and plant growth.
Furthermore, fungi contribute to sustainable agriculture by reducing the need for chemical fertilizers and pesticides. The use of mycorrhizal and other fungal inoculants in agricultural practices can enhance soil health, increase crop yields, and facilitate plant resistance to stress conditions like salinity, drought, and temperature variations. Fungi, along with bacteria, can increase nitrogen levels in the soil through the decomposition of organic matter, thereby reducing the reliance on synthetic fertilizers. This is particularly important given the environmental drawbacks of synthetic fertilizers, including groundwater contamination and contributions to global warming.
Fungi also possess the ability to produce bioactive compounds with medicinal properties. For instance, certain compounds produced by fungi are used in clinical medicine, such as polysaccharide-K, ergotamine, and β-lactam antibiotics. Fungi have been a direct source of antibiotics since the 1940s, and they continue to be explored for their therapeutic potential.
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Medicinal uses of fungi
Fungi have been used in traditional medicine for millennia. They are a source of ergosterol, which can be converted to vitamin D2 upon exposure to ultraviolet light. Fungi have diverse physiological and ecological characteristics that support their various lifestyles. Fungi are also the principal decomposers in ecological systems, and they share a common ancestor, distinct from myxomycetes (slime moulds) and oomycetes (water moulds).
The discipline of biology devoted to the study of fungi is known as mycology. Fungi include symbionts of plants, animals, or other fungi, as well as parasites. They are beneficial to human societies, as they produce mycelium materials, medicinal compounds, and food. Fungi are also used in the fermentation of various food products, such as wine, beer, and soy sauce. Additionally, they have been used for the production of antibiotics since the 1940s, and more recently, various enzymes produced by fungi are used industrially and in detergents.
Medicinally, fungi have been used to treat a wide range of ailments. Fungi produce compounds that inhibit viruses and cancer cells. For example, polysaccharide-K, ergotamine, and β-lactam antibiotics are routinely used in clinical medicine. Fungi are also the source of statins, which are important cholesterol-lowering drugs; the first generation of statins was derived from fungi. Lovastatin, for instance, was extracted from a fermentation broth of Aspergillus terreus.
Fungi have also been used to treat infection with amoeba, bacteria, fungus, and viruses, as well as to inhibit cholesterol and ergosterol synthesis. In ancient Egypt, mouldy bread was applied to wound infections. Inonotus obliquus was used in folk medicine for tumour treatment in Russia and Northern Europe during the 16th century. Fungi have also been used to treat asthma, with organic selenium from Ganoderma lucidum showing potential as a therapy for childhood asthma.
Additionally, fungi have been explored for their potential in treating age-related diseases such as type 2 diabetes, cardiovascular disease, and cancer. Basidiomycetous fungi, for example, produce substances with potential medical effects and are called medicinal mushrooms. Fungi have diverse bioactive activities, including anti-cancer, immunomodulatory, anti-inflammatory, anti-angiogenic, antioxidant, and anti-obesity properties. Triterpenoids from medicinal fungal sources have been studied for their therapeutic effects, with research focusing on fungi such as Ganoderma lucidum, Poria cocos, and Antrodia camphorata.
Mushroom dietary supplements are also marketed for various health benefits, including boosting immunity, treating cancer, balancing blood cholesterol, and helping with respiratory diseases and stress disorders, including insomnia and anxiety. However, it is important to note that there is insufficient scientific evidence to support all of these claims, and quality can vary due to inconsistent processing and labelling.
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Fungi as food
Fungi have been used as a source of food for thousands of years. They are a rich source of protein, with low fat content, and are used in a variety of culinary applications. Fungi are often consumed in the form of edible mushrooms, such as straw mushrooms, oyster mushrooms, shiitakes, and enokitake. Some mushrooms, like truffles, morels, and porcini, are considered delicacies and are used in gourmet dishes.
Fungi are also used in the fermentation process for various food products and beverages. Yeasts, a type of fungus, are commonly used for bread-making and in the fermentation of alcoholic drinks. For example, Saccharomyces cerevisiae, a unicellular fungus, is used to make bread and other wheat-based products like pizza dough and dumplings. Additionally, fungi are essential in the production of cheese, with specific fungal species imparting unique flavours and textures to cheeses like Stilton, Roquefort, Camembert, and Brie.
Fungi contribute to the breakdown of organic matter and play a crucial role in nutrient cycling and exchange in the environment. They can also establish beneficial interactions with plants, degrading organic waste and producing valuable mycelium materials. Certain types of fungi are used in agriculture to control pests and diseases, acting as biological pesticides that kill insects or suppress the growth of harmful pathogens.
Fungi have unique nutritional properties, being low in calories while offering a good source of vitamins and antioxidants. They can be used as an alternative source of protein and have been investigated as a solution to meet global demand for protein sources. However, it is important to exercise caution when consuming wild mushrooms, as proper training and knowledge are required to identify safe and edible varieties.
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Frequently asked questions
Mushrooms are the fruiting bodies of fungi. They are distinct from other fungi, like moulds, but the term "mushroom" is often used loosely to refer to any number of macroscopic fungal fruiting bodies.
No, mushrooms are not microorganisms. Mushrooms are the fruiting bodies of fungi, which are a separate group of organisms called Eumycota (true fungi or Eumycetes). Fungi are structurally similar to myxomycetes (slime moulds) and oomycetes (water moulds) but are genetically more closely related to animals than plants.
Yes, all mushrooms are fungi, but not all fungi are mushrooms. Fungi that are not mushrooms are sometimes referred to as moulds.
Not all mushrooms are safe to eat. Some mushrooms are poisonous, some are edible, and some are unpalatable. It is difficult to identify a safe mushroom without proper training and knowledge, so it is often advised to assume that a wild mushroom is poisonous and not to consume it.
Mushrooms have been used as a direct source of human food and in the fermentation of various food products like wine, beer, and soy sauce. They also have medicinal uses and are used in the production of antibiotics and enzymes for industrial use.
