Question 1: What are the common species of edible mushrooms? There are about 2,000 kinds of edible mushrooms (including medicinal mushrooms) known in the world. At present, there are more than 200 kinds of edible mushrooms that have been cultivated artificially or experimentally, including shiitake mushroom, slippery mushroom, yellow umbrella, flat mushroom, red flat mushroom, elm mushroom, shimeji mushroom, shiitake mushroom, abalone mushroom, metamorphic mushroom, crested mushroom, apricot abalone mushroom, white lingzhi mushroom, black fungus, woolly fungus, golden ear, silver ear, elm ear, acacia ear, chrysanthemum cordyceps, poria mushroom, Poria, bamboo fungus, monkey-head mushroom, ganoderma lucidum, cloud mushroom, honey ring mushroom (hazelnut mushroom), pseudo-honey ring mushroom, golden needle mushroom, and so on. The following mushrooms are also being cultivated in semi-artificial cultivation: the honey-ring mushroom (hazelnut mushroom), the false honey-ring mushroom, the golden needle mushroom, the Brazilian mushroom, the true shimeji mushroom, the king oyster mushroom, the gray tree flower, the poplar mushroom, the chaffer mushroom, the golden mushroom, the hairy ghostly umbrella, the double-spored mushroom, the four-spored mushroom, the big fat mushroom, the straw mushroom, the silky straw mushroom, the big king oyster mushroom, the meadow mushroom, the long root mushroom, the tiger's milk mushroom, the cow's tongue mushroom, the mulberry yellow, the cracked pleurotomycetes, the sulfur mushrooms, the embroidered mushrooms, and the bamboo huang, and so on. There are also rare edible mushrooms such as matsutake mushroom (matsutake), morel mushrooms, Cordyceps sinensis, delicious porcini mushrooms, truffle mushrooms and riveting mushrooms which are under semi-artificial cultivation experimental research.

Edible fungi ingest nutrients in a way divided into the main putrefactive, *** raw, parasitic and partially parasitic four categories, the current artificial cultivation of several types of edible fungi can be cultivated most of the putrefactive, known as putrefactive bacteria. They need nutrition from the dead or decaying organisms and their products, putrefactive bacteria and wood-rotting bacteria and grass-rotting bacteria two categories. Edible fungi growing on dead trees, dead branches and other wood are called wood-rotting fungi, such as flat mushrooms, shiitake mushrooms, enoki mushrooms, slippery mushrooms, fungus, monkey heads, etc. Edible fungi growing on fodder, manure and other feces and grasses are called grass-rotting fungi, such as straw mushrooms and Agaricus bisporus mushrooms. Wood-rotting fungi, when cultivated artificially, should take wood chips or wood segments as the main raw material; grass-rotting fungi take dung grass as the main material. There are differences between the two in the decomposition and utilization of cellulose and lignin, which lays the foundation for the selection of raw materials for cultivation of edible fungi and the matching of varieties from nutritional types. ^_^ Hope to adopt ^_^

Question 2: What are the types of edible mushrooms? Edible mushrooms are just a kind of fungi

The real thing is that they are also tambourine mushrooms and ascomycetes

Question 3: What are the general edible mushrooms Edible mushrooms are mushrooms (large fungi) with large, edible fruiting bodies, commonly known as mushrooms. China is known to have more than 350 kinds of edible fungi, most of which belong to the subphylum of aspergillus, the common ones are: shiitake, straw mushrooms, mushrooms, fungus, silver fungus, monkey head, bamboo fungus, matsutake mushroom (matsutake mushroom), portobello mushrooms, red mushrooms, ganoderma lucidum, cordyceps, truffle, lily of the valley and boletus, etc; a small number of belong to the subphylum of cysticercus, which are: morels, saddle fungus, truffles, etc. The above mentioned fungi are grown in different kinds of plants, which can be used for food. The above fungi grow in different regions and different ecological environments.

Question 4: How many kinds of mushrooms are there? Straw mushrooms, shiitake mushrooms, morel mushrooms, Agaricus bisporus mushrooms, monkey head mushrooms, enoki mushrooms, flat mushrooms

Edible fungi are mainly mushrooms and so on, and Ganoderma lucidum

On the family dinner table, we can often eat delicious mushrooms, shiitake mushrooms, a class of edible fungi, which is the microbial dedication to human beings.

Edible fungi as early as two or three thousand years ago, the people of our country has been the mushroom as a valuable edible fungi, and very early to understand the cultivation of edible fungi. Edible fungi are generally higher fungal entities, found in our country no less than 350 kinds of common mushrooms, straw mushrooms, shiitake mushrooms, flat mushrooms, cocktail mushrooms, enoki mushrooms, black fungus, matsutake mushrooms, bamboo fungus, morel mushrooms, porcini mushrooms and other kinds of. These edible mushrooms are tasty and nutritious, rich in protein, fat, sugar, vitamins, minerals and other nutrients. And some edible fungi on animal and plant viral diseases have immune or inhibitory effect, but also inhibit tumorigenesis and development, and can dissolve a certain amount of cholesterol, so it is known as "health food".

Earlier, these edible fungi wild in the mountains, meadows, fields. When you walk into the wet woodland, pick up a piece of damp rotten wood or a few pieces of rotting leaves, without a magnifying glass can see many filaments, which is often their mycelium. Well-developed mycelium can burrow into the tissues of wood and leaves to absorb nutrients. On the mycelium of mushrooms, a beautiful "umbrella" will grow, which is the fruiting body. The top of the substrate is flat, and the bottom is densely covered with many films called mycelium folds, which can reproduce the offspring of the stretches or stretches of spores, which can be dispersed with the wind, and go to the place they like to "settle down". Now, people have mastered their growth and development habits, can use artificial cultivation methods, mass production.

In the higher fungi, there are many can be used as medicinal fungi. For example, there is a tonic, solid kidney, beneficial to the spleen, tonic lungs, bleeding effect of ganoderma lucidum, nourishing Yin, tonic kidney, moistening the lungs, strong sperm, tonic and refreshing ginkgo fungus, nourishing, digestive, fever, diuretic, swelling of Poria. There is also a good cure for digestive tract tumors, but also can cure neurasthenia, dyspepsia and other chronic diseases of the monkey, can be done as a hemostatic compresses of the Ma Bo and so on.

As edible macrofungi, wild mushrooms are rich in protein, amino acids, sugars, minerals and vitamins nutrients, no doubt healthy and delicious. This may be the reason why it is popular in the health era. In the United States, mushrooms enjoy the reputation of "God's food"; the Japanese call shiitake mushrooms "the pinnacle of plant food"; as the earliest edible fungus consumption, cultivation of the earliest countries, China as early as in the "Lü's Spring and Autumn Annals" in the edible fungi. As the earliest country to consume and cultivate edible mushrooms, China as early as "Lü Shi Chun Qiu" has highly praised the edible mushrooms as "the beauty of taste, the mushroom of the Yue Road.

Question 5: What are the common types of edible mushrooms Shiitake mushrooms, straw mushrooms, mushrooms, fungus, fungus, golden needle mushrooms, monkey head, bamboo fungus, matsutake mushrooms (matsutake mushrooms), portobello mushrooms, crimini mushrooms and porcini mushrooms, etc.

Question 6: How many varieties of edible mushrooms are there in the world? Edible mushrooms refer to non-toxic edible large fungi, commonly known as mushrooms, but this is a broader sense of mushrooms, different from the narrower sense of mushrooms that people usually say. The history of human utilization of edible mushrooms can be traced back to thousands of years ago, and about two thousand varieties of edible mushrooms have been discovered, including Shiitake mushrooms, fungus, Ganoderma lucidum, Cordyceps sinensis, and so on.

Question 7: Classification of edible fungi Edible fungi (edible fungi) are large fungi for human consumption. China is known to have more than 350 kinds of edible fungi, most of which belong to the subphylum of tanya, common are: shiitake, straw mushrooms, mushrooms, fungus, fungus, monkey head, bamboo fungus, matsutake mushrooms (matsutake mushrooms), mushrooms, mushrooms, red mushrooms and boletus and so on; a few of the ascomycetes belonging to the subphylum of the fungus, which are: morel mushrooms, saddles mushrooms, truffles and so on. The above fungi grow in different areas and ecological environments. In mountain forests, there are more species and quantities growing, such as shiitake mushroom, fungus, silver ear, monkey head, matsutake mushroom, crimini mushroom and porcini mushroom. In fields, roadsides, grasslands and haystacks, grass mushrooms and portobello mushrooms grow. The southern growth of more high-temperature sturdy fungi; alpine areas, northern cold zone growth is more low-temperature sturdy fungi.

Edible mushrooms grow in places rich in organic matter with their white or light-colored mycelium. When the conditions are right, the fruiting body is formed, and it becomes a delicacy for human beings to eat. Mycelium and fruiting body are the two main stages of growth and development of edible fungi. Various edible mushrooms are categorized and identified according to the morphology of the fruiting body, such as the shape of the mushroom, the cap, the gills or the fruiting lamellae, the spores, and the two mushrooms, in combination with ecological and physiological differences (see Staphylinidae, Mucuna pruriens, Ginkgo biloba, Umbelliferae). The shape and color of the fruiting bodies are also used as a basis for distinguishing wild edible mushrooms from poisonous mushrooms based on experience. Some edible mushrooms grow on dead tree trunks or wood segments, such as shiitake, fungus, silver ear, flat mushroom, monkey head, enoki mushroom, and slippery mushroom; some grow on the stalks of herbaceous plants and on the feces of animals and birds, such as mushrooms, straw mushrooms, and so on; and others grow with the roots of plants*** known as mycorrhizal fungi (see mycorrhizal roots), such as matsutake mushrooms, boletus mushrooms, and so on. The above characteristics also determine the distribution of various wild edible fungi in natural ecological conditions. Edible fungi in the mycelium growth stage does not strictly require humid conditions, but in the eggplant or ear, the relative temperature in the environment needs to be more than 85%, and need to be suitable temperature, ventilation and light. Such as mushrooms, shiitake, enoki, slippery mushrooms, matsutake mushrooms, etc. are suitable for mushrooming in the spring and fall when the temperature is low or in the low-temperature zone (around 15 ℃); straw mushrooms, fungus, anchovies, etc. are suitable for fructification under high temperature conditions in the summer or in tropical and subtropical regions.

Edible mushrooms are not only tasty, but also nutritious, often called health food, such as shiitake mushrooms not only contain a variety of essential amino acids, but also has the effect of lowering blood cholesterol, treatment of high blood pressure, and in recent years also found that shiitake mushrooms, mushrooms, enoki mushrooms, monkey head contains substances that enhance the body's ability to fight cancer.

China is rich in edible mushrooms and is one of the first countries to cultivate edible mushrooms. 1100 years ago, there were records of artificially cultivated fungus. Cultivation of shiitake mushrooms began at least 800 years ago in southwestern Zhejiang Province. Straw mushrooms were first cultivated in Fujian and Guangdong more than 200 years ago. These techniques have been passed down to the present day.

In recent decades, people have gradually recognized the growth pattern of edible mushrooms and improved the old production method of relying on the natural spread of spores and mycelium. Artificial cultivation of mycelium of cultivated species has accelerated the propagation speed of edible fungi and the possibility of obtaining high yields. Some countries have also built factories with an annual output of more than 1,000 tons of fresh mushrooms. in 1950, there were about five types of edible mushrooms cultivated on larger areas all over the world, with an output of about 70,000 tons, and in some mushroom-producing countries in Western Europe, the average output per square meter of cultivated area was about 2,000 grams. By 1980, there were more than 12 types of mushrooms under cultivation, with an output of about 1.21 million tons, and the output per square meter in some countries had increased to 27 kg. In recent years, home-grown mushrooms for both ornamental and food purposes and the production of food additives by liquid fermentation of mycelium have also been developed. The edible mushrooms widely cultivated in China are mushrooms, shiitake, straw mushrooms, fungus, silver fungus, flat mushrooms, slippery mushrooms and other 7 categories, with a total output of about 150,000 tons in 1982. On the basis of mastering the selection and breeding of good varieties and improving seed production and cultivation techniques, the development speed of edible mushrooms is rapidly increasing. Scientists predict that in the 21st century, edible mushrooms will develop into one of the main protein foods for human beings.

The largest edible fungus production base in the country is Gutian County, which has a large amount of edible fungus production and exports for the country's top, and is the capital of edible fungus in China. In particular, the production of silver fungus (white fungus) accounts for 90% of the country.