Morphological Characteristics
Shiitake mushroom substrates are solitary, clustered or tufted, and the substrates are medium to slightly large. The cap is 5-12 centimeters in diameter, sometimes up to 20 centimeters. It is hemispherical when young, then flattened to slightly flattened. The surface is rhombic, light brown, dark brown to dark cinnamon colored, often with dark scales in the middle and often with dirty white hairy or flocculent scales on the margins. The flesh is white, slightly thick or thicker, fine and fragrant.
The margins are rolled inward when young, with white or yellowish-white downy hairs that disappear with growth. There is a layer of corynebacteria under the cap, which later breaks up to form an incomplete ring. As it ages, the edges of the lid roll back and crack. The hyphae are white, dense, curved, and vary in length. The stipe is usually inclined, white, curved, 3-8 cm long and 0.5-1.5 cm thick, with ciliated scales under the ring and fibers and solids inside. The hyphal ring disappears easily and is white. The spores are white. Spores are smooth, colorless, ovoid to ovoid, 4.5-73-4 m, reproducing by sporulation. The binucleate hyphae are tightly bound.
Brief life history
The life history of shiitake mushrooms is essentially similar to that of typical tambourine mushrooms and consists of the following nine steps:
Spore germination;
producing mononucleate hyphae of four different mating types;
splicing and mating of two affinitive mononucleate hyphae;
producing bi-nucleate hyphae, with two nuclei per cell with two nuclei in each cell, always locked together at the septum;
5] under suitable conditions, the binucleate mycelium forms a zygote;
on the hyphae, the apical cells of the binucleate mycelium develop into a stretcher, which arranges itself in a stroma;
in mature stromatospores, the two nuclei of the unit fused together to form a binucleus;
the binucleus in the stromatospores undergoes two maturation divisions, including a meiotic division. Finally, four tanspores are formed.
After ejection of the tambourine spores, mitosis often occurs during germination, indicating that the life history begins again.
Nutritional value
The edible portion of dried shiitake mushrooms is 72%. Fresh mushrooms contain 19.9% crude protein, 4% crude fat, 67% soluble nitrogen-free substances, 7% crude fiber and 3% ash in addition to 85-90% water content. Shiitake mushrooms also contain more than 30 kinds of enzymes and 18 kinds of amino acids. Of the eight essential amino acids, shiitake contains seven, making it the first choice for correcting enzyme deficiencies and supplementing amino acids. Shiitake mushroom is rich in vitamin D, but little vitamin C. It lacks vitamin A and vitamin A proto. Shiitake mushroom polysaccharide can improve the activity of helper T cells and enhance the body's humoral immune function. Shiitake mushrooms have been proven to have a wide range of cancer prevention and treatment effects and have been used in clinical treatment. Shiitake mushrooms also contain a variety of vitamins and minerals, which play an important role in promoting human metabolism and improving adaptability. Shiitake mushrooms can also treat diabetes, tuberculosis, infectious hepatitis and neuritis. It can also be used for indigestion, constipation and weight loss.
Many ancient Chinese texts record that shiitake mushrooms benefit the qi and do not starve, cure wind and break the blood, and benefit the stomach and help food. People have used it to help reduce the triggering of acne and measles, and to treat headaches and dizziness. Modern research has proven that shiitake polysaccharides can regulate the activity of T-cells with immune function in the body and reduce the tumorigenic ability of methylcholanthrene. Shiitake mushroom has a strong inhibitory effect on cancer cells, the inhibition rate of mouse sarcoma 180 is 97.5%, and the inhibition rate of Ehrlich carcinoma is 80%. Shiitake also contains double-stranded RNA, which can induce interferon production and has antiviral ability. It contains water-soluble flavor substances of shiitake mushroom, which can be used as food seasoning. Its main components are nucleic acid components such as 5 uridine.
Mushrooms are rich in nutrients and have a variety of effects on the human body, and it has a variety of cooking methods, such as boiling soup, sautéing, and cold mix. Among them, boiling soup is the most nourishing and nutritious. When you buy mushrooms, you should first smell them. If the mushrooms have unpleasant odor, you can not buy them. Secondly, you have to look at the mushroom cap. Mushroom caps are round and fleshy, and mushroom caps rolled down are better. You should also look at the mushroom pleats. The white part of the bottom edge of the mushroom is regular and neat, and the surface is not sticky. Such mushrooms are good. Mushroom, Spreading the Wild Chapter 115 Bathroom Repair, Photo of Mushroom