There are more than 65,438+200,000 species of fungi described in the world, more than 6,000 species can form large fruiting bodies or sclerotia, more than 2,000 species are edible, and only 40-50 species are cultivated artificially in large areas. Edible fungi belong to bacteria-borne fungi, most of which belong to basidiomycetes (such as Pleurotus ostreatus and Lentinus edodes), and a few belong to ascomycetes (such as Morchella). China is rich in edible fungi resources. According to the statistics of Mao Xiaolan (1988), there are about 657 species of edible fungi known in China, belonging to 4 1 family 132 genera, including 620 species of basidiomycetes (94.4%) and 39 species of ascomycetes (5.6%).
Common edible fungi are: Lentinus edodes, Volvariella volvacea, Lentinus edodes, Auricularia auricula, Tremella, Hericium erinaceus, Dictyophora dictyophora, Tricholoma matsutake, Tricholoma matsutake, Ganoderma lucidum, Cordyceps sinensis, Pleurotus nebrodensis and Boletus. A few of them belong to ascomycetes, including Morchella, Saddle, Truffle and so on. The above fungi grow in different regions and different ecological environments.
Typical variety? Tremella? Auricularia and mushrooms? Hericium erinaceus
Medicinal value? Anticancer effect? Antibacterial virus? Cardiovascular? Strengthening the stomach and helping digestion? Cough and asthma? Protecting the liver and gallbladder? Lowering blood sugar? Relax and diuretic? Immune control
Edible fungi grow in places rich in organic matter, and their hyphae are white or light. When the conditions are right, it will form a fruiting body and become a favorite food for human beings. Mycelium and fruiting body are two main stages of the growth and development of general edible fungi. All kinds of edible fungi are classified and identified according to the characteristics of mushroom shape, mushroom cap, mushroom fold or fruiting body, spore and mushroom stalk, and combined with ecological and physiological differences (see Cladosporium, Cladosporium and Agaricus). When distinguishing wild edible mushrooms from poisonous mushrooms by experience, it is also based on the shape and color of fruiting bodies. Some edible fungi grow on dead tree trunks or wood segments, such as mushrooms, fungus, tremella, Pleurotus ostreatus, Hericium erinaceus, Flammulina velutipes and Pleurotus ostreatus; Some grow on the stems of herbs and the feces of livestock and poultry, such as mushrooms and straw mushrooms; Others grow with plant roots and are called mycorrhizal fungi (see mycorrhiza), such as Tricholoma matsutake and Boletus. The above characteristics also determine the distribution of various wild edible fungi under natural ecological conditions. Humidity conditions are not strict in the mycelium growth stage of edible fungi, but the relative humidity of the environment should be above 85% when the mushroom is produced or the ear is produced, and appropriate temperature, ventilation and light are needed. Such as mushrooms, shiitake mushrooms, Flammulina velutipes, Pleurotus ostreatus, Tricholoma matsutake and so on. It is suitable to bear fruit in spring and autumn or low temperature area (about 65438 05℃) with low temperature; Volvariella volvacea, Auricularia auricula and Pleurotus ostreatus are suitable for fruiting in tropical and subtropical areas in summer or under high temperature conditions.