Mushroom Universe: Exploring The Diversity Of Species

Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, which are typically produced above ground. They are classified based on their spore-dispersal tissues, where the spores are housed, and broad morphological categories. There are over 14,000 known species of mushrooms, spanning a variety of shapes, colours, sizes, and flavours. Of the estimated 2 to 3 million species of fungi, only about 120,000 have been described. Of the 300 edible mushroom species, 30 have been domesticated and 10 are grown commercially.

There are over 14,000 known species of mushrooms

The most popular edible mushroom species is Agaricus bisporus, which includes the white button, cremini, and portabella mushrooms. Other commercially available species include oyster, shiitake, chanterelle, enoki, porcini, lion's mane, beech, maitake, king trumpet, reishi, and many more. These species vary in terms of farming practices and the number of fruiting bodies produced per crop.

Mushrooms have a diverse range of ecological roles and nutritional values, and they are also used in traditional herbal practices. Over 100 species have been utilised in traditional medicines for their potential anti-neoplastic, antioxidant, antiallergic, and antimicrobial properties. The Lion's Mane mushroom, for example, is used in herbal practices for its beneficial properties and is believed to support brain and neurological health.

While there are over 14,000 known species of mushrooms, mycologists believe this could be a small percentage of the total number of mushroom species. It is challenging to provide an exact answer to the total number of species, as there is currently no widely accepted scientific definition of a mushroom. The kingdom of fungi is estimated to contain 2 to 3 million species, of which only about 120,000 have been described.

Mushrooms are classified as the fleshy, spore-bearing body of a fungus

Mushrooms are a diverse group of organisms that play a significant role in our ecosystem and have a wide range of uses. They are classified as the fleshy, spore-bearing body of a fungus, typically produced above ground on soil or another food source. The term "mushroom" is commonly used to refer to the cultivated white button mushroom, Agaricus bisporus, which is the most popular species of edible mushroom. This species includes the white button, cremini, and portabella varieties.

Mushrooms are a part of the fungus kingdom, which includes an estimated 2.2 to 3.8 million species, with only about 148,000 described so far. Of these, approximately 14,000 are mushrooms. Mushrooms are characterised by their ability to produce spores, which aid in the fungus's spread across surfaces. The microscopic features of these spores, such as their colour, shape, size, and reaction to chemical tests, are crucial for identifying different mushroom species.

The standard characteristics of a mushroom include a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. However, not all mushrooms conform to this standard morphology. Some have pores, spines, or warts on the underside of the cap, such as the hedgehog mushroom and other tooth fungi. Other mushrooms may lack a stalk, like the puffballs, or have a supporting base, like the stinkhorns.

The diversity of mushroom shapes, sizes, colours, and properties is truly remarkable. They can be found in various environments, from grocery stores to specific regions or climates. Mushrooms have been used in traditional herbal practices and are known to possess medicinal properties. Lion's Mane mushrooms, for example, are used in herbal supplements for their potential brain and neurological health benefits.

The classification of mushrooms has evolved over time, with early taxonomists such as Carl Linnaeus, Christiaan Hendrik Persoon, and Elias Magnus Fries using spore colour and microscopic characteristics for identification. Today, DNA analysis plays a significant role in mushroom taxonomy, providing new insights into the diverse world of mushrooms.

Mushrooms are categorised by their spore-dispersal tissues and shapes

There are approximately 14,000 known species of mushrooms, though the total number of mushroom species could be much higher. Mushrooms are a type of fungus, and of the estimated 2 to 3 million species of fungi, only about 120,000 have been described.

The fertile portion of the Gasteromycetes, called a gleba, may become powdery as in puffballs or slimy as in stinkhorns. Many types of cystidia exist, and assessing their presence, shape, and size is often used to verify the identification of a mushroom.

Mushrooms are also categorised by their shape. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus, which has a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems. Forms that deviate from this standard morphology usually have more specific names, such as "bolete", "truffle", or "puffball". Some mushrooms lack gills, so the term "mushroom" is loosely used, and providing a full account of their classifications can be difficult. Some have pores underneath (and are usually called boletes), others have spines, such as the hedgehog mushroom and other tooth fungi.

Mushrooms have medicinal and nutritional properties

Mushrooms are a type of fungus, often considered a vegetable, that have been consumed and used in medicine for thousands of years. They are native to North America and Europe and are known for their delicate flavour and meaty texture.

There are approximately 14,000 known species of mushrooms, with only about 300 being edible. Of these 300 edible species, 30 have been domesticated, and 10 are grown commercially. The most popular species of edible mushroom, Agaricus bisporus, is sold in three different forms: white button, cremini, and portabella. Other commercially available species include oyster, shiitake, chanterelle, enoki, porcini, lion’s mane, and more.

Mushrooms are a low-calorie food and are packed with health-boosting vitamins, minerals, and antioxidants. They are a good source of vitamin D, vitamin B6, selenium, zinc, potassium, and protein. They are also a powerful source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. The anti-inflammatory effects of mushrooms can improve the efficiency of the immune system, and their high levels of selenium can help prevent cell damage.

Mushrooms have been shown to have medicinal properties, including the ability to lower the risk of cancer. A review of 17 cancer studies from 1966 to 2020 showed that eating just 18 grams of mushrooms per day may lower your risk of cancer by up to 45%. Additionally, mushrooms contain compounds that inhibit the production of cholesterol, block cholesterol absorption, and lower overall cholesterol levels in the blood. They have also been found to have protective effects on the brain, potentially reducing the risk of developing mild cognitive impairment and dementia.

Mushrooms are farmed and foraged for commercial use

Of the estimated 2 to 3 million species of fungi, only about 120,000 have been described, and of these, roughly 14,000 are mushrooms. The diversity of mushroom species is truly staggering, with a wide range of shapes, sizes, colours, and properties. Mushrooms are not only a source of nutrition but also a source of bioactive compounds associated with positive health effects. Over 100 mushroom species have been used in traditional medicines for their anti-neoplastic, antioxidant, antiallergic, and antimicrobial properties.

Oyster mushrooms are another commonly farmed variety and are grown in tubular plastic bags or boxes containing growing medium with spores. They require more humidity and fresh air than Agaricus mushrooms. Oyster mushroom farming is rapidly expanding globally due to its high per-unit production and profit, as well as its ability to be grown indoors with limited space. Shiitake mushrooms are the third most popular variety in worldwide production and are farmed using natural oak logs or synthetic "logs" made from oak sawdust packed in polybags. They are often grown outdoors on logs and stumps, with the logs soaked or "shocked" each week to create a flush of mushrooms.

Other commercially available species include shiitake, chanterelle, enoki, porcini, lion's mane, and more. Enoki mushrooms are known for their long, thin stems and tiny caps, while lion's mane mushrooms have a shaggy, hair-like appearance and a unique flavour that is often compared to seafood. Small-scale mushroom production is becoming more common, with producers selling to restaurants and farmers' markets. In the US, the number of commercial mushroom growers was 347 in 2019, with Pennsylvania and California being the leading producers.

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