Mushrooms. The variety and importance of mushrooms
The variety and importance of mushrooms
GROUPS OF MUSHROOMS
CAP MUSHROOMS
MOLDS
SINGLE-CELLULAR MUSHROOMS
CAP MUSHROOMS
cap mushrooms - These are multicellular fungi that live mainly in forests and have a special fruiting body, consisting of a stem and a hat with spores.
Mushrooms with a fruiting body rising above the soil
Mushroom with underground fruiting body
Chanterelles
boletus
TRUFFLE
OIL CAN
RUSSUS
TUBE MUSHROOMS
PLATE MUSHROOMS
BOROVIKI
CHAMPIGNONS
RUSSUS
boletus
EDIBLE MUSHROOMS
INEDIBLE MUSHROOMS
fly agaric
DEATH CAP
Chanterelles
boletus
MOLDS
MUKOR
PENICILLIUM
Spores develop in black stalked heads extending from the mycelium.
It is used to obtain a valuable drug that kills bacteria - the antibiotic penicillin.
Dangerous for humans and animals and causes poisoning or allergies.
SINGLE-CELLULAR MUSHROOMS
The appearance of yeast under a microscope.
Yeasts reproduce by budding, forming large colonies.
BREWING
BAKERY
EXAMPLES:
ERGO AND BRUT
Affect wheat and rye, completely destroying the crop
RYE AND WHEAT AFFECTED BY ERGO AND BRUT
phytophthora
It feeds on the tissues of potatoes and tomatoes, in a short time leading to the loss of the entire crop
TOMATO AND POTATOES AFFECTED WITH PHYTOPHTHORA
Variety of mushrooms Completed by: student of MBOU secondary school No. 3 of the Aleksandrovsky district, 6-B class Dmitry Kruglikov Supervisor: biology teacher Kirillova O.P.
cap mushrooms
Riddle What kind of mushroom Stands on a bump In a red velvet handkerchief?
Boletus B c occurs frequently, sometimes very abundantly throughout the forest zone under young trees and in deciduous undergrowth, abundantly in aspen shoots, in dry summers in damp, shady tall aspen forests, and also grows in the tundra among shrub birches.
Riddle This mushroom lives under a spruce, Under its huge shadow, A wise bearded old man, His name ...?
Borovik Boletus is the most delicious and most valuable edible mushroom in terms of its nutritional qualities. It has firm white fragrant pulp, tastes sweetish. Its size is somewhat larger than the size of other mushrooms. There are cases when the boletus grew up to 1 kg in weight. The pulp of such mushrooms is loose and old. Such specimens of mushrooms are of little value. On the contrary, the dry matter of the pulp of a young mushroom contains 45% protein, 3.4% fat, 50% carbohydrates and extractives. Boletus received its second name “porcini mushroom” for the property of remaining white after drying.
Birch boletus The most valuable is common boletus, it is the most common and has the best taste among relatives. Common boletus has a cap up to 15 cm in diameter, light brown (in young) and dark brown (in mature) color. The pulp is white, dense, does not change color. It occurs in birch forests, on the edges of clearings, in young birch forests. Common boletus has all the advantages of an edible mushroom: it has a pleasant smell and excellent taste. Very good for frying, suitable for drying and marinating.
Types of cap mushrooms tubular lamellar
oiler May russula mokhovik
Riddle There is a mushroom and not in the forest: In dough, beer and kvass
Yeast Yeast is one of the richest sources of organic iron. Yeast is an excellent source of protein and an excellent source of natural B vitamins, one of the richest sources of organic iron, minerals, trace elements and amino acids. They can lower cholesterol levels (in combination with lecithin), prevent gout and relieve pain from neuritis. There are various sources of yeast. For example, brewer's yeast (obtained from hops as a by-product of beer production); whey, a by-product of milk and cheese processing (the most palatable and strongest type of yeast); liquid yeast from Switzerland and Germany, grown on herbs, honey malt drink and oranges or grapefruits.
powdery mildew ergot smut fruit rot
Tinder fungi These fungi settle on trees and take away organic matter, and the mycelium spreads in the wood. The tree is dying.
Mold fungi These fungi settle on food products. The penicillium fungus secretes a substance that kills bacteria, so it is bred for medicine.
Thank you for your attention!
General characteristics of mushrooms Mushrooms are a separate kingdom of organisms, numbering over 80 thousand species, different in lifestyle, structure and appearance. It is believed that there are one and a half million species of mushrooms on Earth. Currently, they are isolated in a separate kingdom of eukaryotes. Unlike plants, fungi do not have chlorophyll and feed heterotrophically. On the other hand, fungi have a rigid cell wall, and most of them, like plants, are not able to move. The science that studies fungi is called mycology.
Edible mushrooms: White mushroom WHITE MUSHROOM (boletus) - a tubular fungus of the agaric order. The cap is brown above, spongy below, white, greenish-yellow. The leg is thick, white with a mesh pattern. In deciduous, coniferous and mixed forests, mainly in the Northern Hemisphere. The best mushroom for drying
Edible mushrooms: Boletus grows from mid-summer to autumn in mixed forests and aspen forests in Eurasia and North America. Forms mycorrhiza with aspens and birches, less often with oak, poplar, pine, spruce. Many forms of this fungus are known, differing in the intensity of the color of the cap. The pulp of the boletus is white, at the break it first turns blue, then blackens. Boletus is a delicious edible mushroom, young fruiting bodies are especially good. Old fruiting bodies are usually always affected by Diptera larvae.
Edible mushrooms: The abundance of proteins in mushrooms explains not only their common name - forest meat, but also the way they are used: mushrooms are really eaten instead of meat, and not as a substitute for vegetables. Carbohydrates in mushrooms are about two times less than proteins, and in this they differ from green plants, which are characterized by the opposite ratio. An essential feature of the carbohydrate composition of macromycetes is the presence of specific fungal mycosis sugar and the complete absence of starch, instead of which glycogen accumulates in fungal cells. Edible mushrooms are rich in vitamins. Vitamins A, B1, B2, C, D and PP were found in their fruiting bodies. Vitamin A is especially abundant in chanterelles and mushrooms; here it is represented by carotene (provitamin A), which colors these mushrooms in a bright color. According to the content of thiamine (vitamin B1), many mushrooms are not inferior to grain products. Nicotinic acid (vitamin PP) in mushrooms is about as much as in the liver. By the presence of minerals, mushrooms are close to fruits. The composition of fungal cells includes salts of potassium, phosphorus (almost the same as in fish), sodium, calcium, and iron. Mushrooms contain zinc, copper, fluorine and other microelements, however, not higher than normal for plant products. Studies of the biochemical composition of mushrooms have shown that many of them are sources of biologically active and medicinal substances. It is known that some mushrooms are used in traditional medicine. To date, more than 40 biologically active substances contained in mushrooms have been isolated.
Mushroom Gathering: Gathering is one of the oldest human activities. Now picking mushrooms is called quiet hunting, for the mass of people this is a passion. It does not do without technical improvements. How are dogs and mushrooms related? The Pointer is a highly specialized hunting dog bred in England about 200 years ago to hunt partridges. Her dignity is the upper flair. In fact, it turns out that the pointer finds any game - from quail to fox and raccoon dog. And besides this, the pointer is excellent at finding mushrooms. It is worth showing the mushroom, saying Look for it!, and after a while the dog makes a rack over the find. Half of the mushrooms in the picture were found by Dilli's pointer.
Poisonous mushrooms: Amanita muscaria Amanita is a genus of agaric mushrooms of the agaric order. The fruiting body of young fly agarics is enclosed in the so-called. a veil that breaks and remains in the form of a film or scales on the surface of the cap. OK. 100 species, widely distributed. Many fly agarics are poisonous, especially the pale grebe and the red fly agaric. The fly agaric is gray-pink, the float (there is no ring on the leg) and the Caesar mushroom are edible.
Poisonous mushrooms: Pale toadstool Pale toadstool is the most poisonous agaric of the genus Amanita. The hat is green or greenish to white, with white plates. Leg with membranous ring and saccular vagina. In deciduous, rarely coniferous forests of Eurasia and North. America
Poisonous Mushrooms: Among mushrooms, a number of poisonous and inedible mushrooms are known that can cause poisoning. These are, first of all, fly agaric and grebes, false mushrooms, etc. There are no reliable methods to distinguish between edible and poisonous mushrooms; often they are part of the same family, so you should only pick mushrooms that you are sure of. Poisoning can also be caused by conditionally edible mushrooms - morels and lines, uncooked pigs, unsalted volushki, whites and other mushrooms with a pungent taste. The cause of poisoning can also be overgrown fruiting bodies in which decay products have accumulated. Mushroom poison is dangerous because its effect is manifested only 12-24 hours after poisoning, when it is almost impossible to neutralize it.
Conditionally edible mushrooms: Some mushrooms, such as morels, stitches and pigs, are conditionally edible because they contain a small amount of toxic substances. Before eating, they should be boiled several times, adding fresh water each time.
Symbiosis of fungi and trees: Symbiotrophic fungi are widely distributed in nature, which receive the organic substances necessary for life through symbiosis with higher plants (mycorrhiza or fungus root). Meeting in the soil with small lateral roots of trees or shrubs, the mycelium braids them, and a mushroom cap develops on the surface of the root. Suction hairs on the root die off, their function is taken over by the mycelium. Abundantly branching, far-reaching hyphae absorb moisture from the soil with their entire huge surface and supply their symbiont no worse, and in some cases thousands of times better, than the lost hairs. In turn, through mycorrhiza, the plant delivers the organic substances necessary for it, mainly carbohydrates, to the fungus. Mycorrhiza on the example of a pine. On the right is a fungus. On the left is a pine root not participating in the symbiosis.
Significance of Mushrooms: The importance of mushrooms is not limited to their use as food. Saprotrophic fungi play an important role in the cycle of substances in nature. Destroying plant residues in order to obtain the nutrients necessary for life, saprotrophs return some of these substances to the soil, making them available for absorption by other plants. Usually the fungi begin to decompose the remains; the final stages of this process are completed by bacteria. If we take into account the fact that the main part of the organic matter is formed by plants, the huge role that saprotrophs play in the constant enrichment of the soil with organic matter becomes even more expressive. In addition, by destroying various residues, fungi, together with bacteria, serve as orderlies that clean forests from annual litter.
The purpose of the lesson is: to study the structure and variety of fungi; talk about their significance in nature and for humans.
The presentation presents the general characteristics of mushrooms. Mushrooms are a separate kingdom of organisms, numbering over 80,000 species, different in lifestyle, structure and appearance. Mushrooms are isolated in a separate kingdom - the kingdom of eukaryotes. These are organisms that have a nucleus in their cells.
Mushrooms are neither animals nor plants. They have a unicellular and multicellular structure. Mushrooms participate in the cycle of substances in nature.
Mushrooms have common similarities and differences with plants and animals. Common signs with plants: immobility, unrestricted growth, absorption rather than swallowing of food. They also have common features with animals. For example, the content of chitin in the cell membrane, there is a reserve product of glycogen and a metabolic product - urea. Mushrooms have their own characteristics in their structure: a leg and a hat (fruiting body) and a mycelium.
Mushrooms are very diverse and can be found everywhere. There are microscopic fungi, and there are huge mushrooms, there are also yeast fungi, penicillium fungus and a fungus that settles on a living organism.
Cap mushrooms are divided into tubular and lamellar. Tubular mushrooms have small tubules on the back of the cap. These mushrooms include white mushroom, boletus, boletus, etc. Agaric mushrooms include mushrooms on the cap of which there are plates, these are champignons, milk mushrooms, russula, etc.
Some fungi form a close relationship with plant roots - a symbiosis.
Hat mushrooms absorb water and organic matter from the ground.
The most known to each of us are macromycetes, which are mushrooms with hats. These can be species that are different in their systematic position and morphological features, united by the presence of fruiting bodies, large enough to be observed with the naked eye.
Most macromycetes settle on all kinds of plant debris - fallen needles and leaves, on twigs and cones, on stems of annual grasses and other elements of forest litter; in the litter, these are litter saprophytes.
Saprotrophs include molds: penicillium, mucor, which settle on soil, bread, rotting fruit and yeast.
Fungi are widely distributed in nature - symbiotrophs, which receive the organic substances necessary for life through symbiosis with higher plants. It is likely that most terrestrial plants are able to enter into such a relationship with soil fungi.
Fungi reproduce both sexually and asexually. Sexual reproduction occurs by the fusion of specialized cells. And asexual reproduction is reproduction by spores, parts of the mycelium and budding.
Mushrooms are divided into edible and inedible. Edible mushrooms - white mushroom, boletus, russula, volnushka, boletus, line, chanterelle, mushrooms, champignons ... Inedible mushrooms - fly agaric, tinder fungus, cobweb, puffball, toadstools ...
Mushrooms produce enzymes necessary for humans. Without kefir fungus it is impossible to make kefir, without yeast - bread and wine. Mushrooms also play a negative role: mold on products, fungal diseases of humans and crops.
There are various mushroom signs: 1) fluff flew from the aspen - go for the boletus; 2) the pine blossomed - a granular butterdish appeared; 3) oats gained wax ripeness and the first birch leaves turned yellow - get ready to take honey agaric; 4) alder and birch blossomed - morels and lines appear; 5) bird cherry pours snow - the first boletus trees appear; 6) reap rye - the second harvest of boletus begins.
There are proverbs and sayings about mushrooms:
Berries love the day, and mushrooms love the night and shade.
Spring is red with flowers, and autumn is red with mushrooms
Where there are oaks, there are mushrooms
Quiet rain without wind - to mushrooms
Rain in the evening - wait for mushrooms in the morning
They like mushrooms by the nose
When it's damp, then there are a lot of mushrooms
Before chanterelles, mushrooms do not grow
