① Edible species: Cultivated species are mostly eaten directly, and so are collected wild fungi, accounting for the majority of edible fungi. Such as cultivated mushrooms, Agaricus bisporus, auricularia auricula, etc. Wild boletus, chanterelle, etc.

(2) Medicinal species refer to products directly extracted from fruiting bodies or mycelium that can be used as medicine. Fruiting bodies such as Ganoderma lucidum and Gastrodia elata can be sliced and taken as decoction pieces. The fruiting body and mycelium of Coriolus versicolor and Poria cocos can be extracted and processed into Chinese patent medicine; The mycelium of industrial fermentation of Sophora japonica, Cordyceps sinensis and Cordyceps militaris can also be processed into various drugs.

(3) Both medicine and food are used, and most edible fungi have certain dietotherapy effects. For example, Hericium erinaceus has a good effect on digestive system diseases, Armillaria mellea has a good auxiliary effect on hepatitis, and auricularia auricula has a special effect on dysentery.

(2) Classification of nutrition methods

(1) wood rot fungi, such as mushrooms, Pleurotus ostreatus, auricularia, etc. Wood chips (wood) of broad-leaved woody plants are mostly used as cultivation substrates. In the wild, it usually grows on dry wood.

② Straw-rot fungi such as Volvariella volvacea and Agaricus blazei can't use wooden materials, but mainly use straw of herbaceous plants, especially gramineous plants (such as wheat straw, rice straw and corncob). ) is the main carbon source. In the wild, it is common in rotten feces and rotten haystacks.

(3) fecal bacteria, such as Agaricus bisporus and Pleurotus eryngii. , commonly found on cow dung and horse manure piles fermented under field conditions; Only herbaceous straw can be used for cultivation, and a large number of nitrogen-rich raw materials such as horse manure, cow manure, chicken manure, manure and chemical fertilizer need to be added.

④ Under field conditions, indigenous bacteria are mainly distributed in woodlands, hillsides and the ground beside ditches. Some of them have their living substrates (dead branches, rotten roots, etc.). ) under the soil layer, such as Coprinus comatus and Dictyophora dictyophora, which are easy to be cultivated artificially; Others are far away from their growth substrates, such as Morchella, and most of them are difficult to cultivate artificially.

(3) The temperature required for the formation and development of fruiting bodies.

① The formation and development of thermophilic fungi need higher temperature (generally above 25℃), and the growth temperature of mycelium is also higher than other fungi. For example, the suitable temperature for the formation and development of Volvariella volvacea fruiting body is 30 ~ 32℃, and the suitable temperature for the growth of its mycelium is 32 ~ 35℃.

② The suitable temperature for the formation and development of mesophilic fungi fruiting body is 65438 05 ~ 25℃, and the suitable temperature for mycelium growth is generally 20 ~ 25℃. There are many kinds of mesophilic fungi, such as mushrooms, tremella, Coprinus comatus and Hericium erinaceus.

③ The formation and development of low-temperature fungi need a low temperature, which is generally lower than 65438 05℃. Above this temperature, it is difficult to form fruiting bodies or fail to develop normally. Such as Flammulina velutipes, Flammulina velutipes.

(4) Classification of fruiting body morphology and structure.

(1) Agaricus, as the name implies, are those species with umbrella-shaped fruiting bodies. These umbrella-shaped fruiting bodies obviously differentiate into two morphological structures, namely, a mushroom cap and a mushroom stalk. A leaf-shaped mushroom fold is born under the mushroom cap, and their "seeds"-basidiospores are born on both sides of the mushroom fold. The most common edible fungi are mushrooms, such as Agaricus bisporus, Lentinus edodes, Flammulina velutipes, Flammulina velutipes and so on. Mushrooms are mostly fleshy.

(2) Polyporus The fruiting bodies of polyporus have various shapes, such as umbrella, fan, block, etc., and the texture is fleshy, semi-fibrous and woody. But the common feature of their morphology is that they all have a tubular reproductive structure under the cap. Such as fleshy mushroom, chanterelle, woody fan-shaped ganoderma lucidum, fleshy lump Hericium erinaceus, odontococcus, etc.

(3) The fruiting bodies of myxomycetes are mostly ear-shaped or leaf-shaped, some are brain-shaped, and most of them are gelatinous, such as auricularia auricula, auricularia auricula, tremella, auricularia auricula, auricularia auricula, and auricularia sanguinalis. Their reproductive basidiospores are embedded in the surface of the fruiting body, some on one side of the auricle and some on both sides.

④ In addition to the above morphological groups, there are some kinds of ascomycetes, which are difficult to be classified as morphological groups. Most of these species have not been artificially cultivated. For example, Morchella has a bell-shaped cap that looks like a sheep's stomach, Saddle has a saddle-shaped cap, and there are irregular truffles. These bacteria are far from the above three groups in taxonomic status and belong to Ascomycosubfamily.

(5) The need for light for the formation and development of primordia.

① Light-loving type promotes the differentiation and development of fruiting bodies under the stimulation of scattered light, such as mushrooms, straw mushrooms, mushrooms, Hericium erinaceus, Pleurotus ostreatus and auricularia auricula.

② Intermediate type is insensitive to light and can develop with or without scattered light, such as Agaricus bisporus and Pleurotus eryngii.

(3) The photophobic type can form fruiting bodies without the stimulation of scattered light, such as underground fungi such as Poria cocos and truffles.

There are many ways to classify edible fungi from different angles, so I won't say much here.