Moor milkling
| Moor milkling | ||||||||||||
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| Systematics | ||||||||||||
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| Scientific name | ||||||||||||
| Lactarius hysginoides | ||||||||||||
| Korhonen & T. Ulvinen |
The bog milkling ( Lactarius hysginoides ) is a type of mushroom from the family of the deaf relatives . It is a fairly small to medium-sized milkling with a greasy, brownish hat, the meat of which usually tastes more or less mild. It is found in damp, boreal conifer and birch forests near spruce, birch and willow. The fruiting bodies of the Milchling appear between July and September.
features
Macroscopic features
The hat is 3–7 cm wide, first arched to flat, then depressed in the middle. For a long time, the edge remains curved or slightly curled. With age, the fruiting body can be more or less funnel-shaped. The surface is smooth or fine-wrinkled, sticky-smeary, yellowish-brown or fawn-brown, sepia or dark brick-colored. Towards the edge, the hat is paler, more cinnamon brown to pink-gray or pale wine-red in color. Darker colored specimens often fade with age. The hat is usually unzoned, but towards the edge you can sometimes find a few narrow, more or less distinct zones.
The lamellas are broadly attached to the stem or run down easily. They are medium-wide and quite distant. They are pink-ocher to pink-brown in color. The spore powder is pale cream in color.
The short and rather strong, more or less cylindrical stem is 3.5–8.5 cm long and 1–1.7 cm wide. The surface is smooth, mostly dry and pink yellow-brown to dark pink-brown in color. Sometimes the stem has a paler zone below the lamellae, with age it turns more or less cinnamon brown.
The meat is quite brittle and more or less pinkish-brown in color. It tastes almost mild at first and becomes hot after a while. The smell is weak and not characteristic. The white, unchanging milk flows only sparsely. After a while it becomes more or less bitter and hot.
Microscopic features
The rounded to elliptical spores are on average 7.2–7.7 µm long and 5–6.3 µm wide. The Q value (quotient of spore length and width) averages 1.2–1.3. The burr to slightly reticulate spore ornament is up to 0.7 µm high and consists of ribs and warts. The ribs are often connected or forked, closed meshes are rare, isolated warts are scattered to fairly common. The outer area of the hillock is quite amyloid.
The 4-spore, cylindrical to broadly clubbed basidia are 40–50 (60) µm long and 9–11 µm wide. The 55–100 µm long and 6.5–9.5 µm wide pleuromacrocystids are numerous. In younger specimens they are cylindrical to narrowly clubbed, in older ones usually lanceolate. The blade edge is heterogeneous. In addition to the basidia, there are cylindrical to lanceolate, 40–65 µm long and 6–7 µm wide cheilomacrocystids .
The 75–120 µm thick hat skin ( Pileipellis ) is an intermediate form between an ixocutis and an ixotrichoderm . The hyphae are 2–6 µm wide and translucent. The hyphal end cells are cylindrical to narrowed.
Species delimitation
The scientific name Lactarius hysginoides already suggests a similarity with the cow red milkling ( Lactarius hysginus ). Both types have more or less brownish and smeary hats. However, the Moor-Milchling lacks the typical Maggi herb smell, it tastes significantly less pungent and has no darker spots on the stem. Under the microscope, the two species can be easily distinguished by their spore ornamentation. Another similar species is the dwarf birch milkling ( Lactarius subcircellatus ), but it has larger fruiting bodies and spores. In the gray- spotted milkling ( Lactarius vietus ) - another similar and related species - the milk dries up grayish green.
Ecology and diffusion
The bog milkling is quite common in northern and central Fennoscandinavia . However, it is also found in Iceland and Greenland and is also likely to be widespread in the boreal region of Europe. In Western and Central Europe, the Milchling is very rare or absent entirely. It seems to only occur in the Alps, at least there is evidence from Austria.
The Milchling is a mycorrhizal fungus of spruce, birch, and willow and is often found on the bare ground of otherwise flooded locations during drier periods. The fruiting bodies appear from July to September.
Systematics
The species, which is not uncommon in Fennoscandinavia, had been known for a long time in Finland under the name Lactarius hysginoides , but was only validly described in 1985 by K Korhonen and T. Ulvinen according to the rules of the ICN .
Inquiry systematics
M. Basso and Heilmann-Clausen put the Milchling in the Trivialini subsection , which in turn is assigned to the Glutinosi section . The representatives of the subsection have zoned or unzoned, brown, purple-brown or reddish-brown hats, a more or less invariable, whitish milk and a sticky to greasy hat skin. The hat skin is an ixocutis or an ixotrichoderm.
meaning
The Moor-Milchling is not an edible mushroom.
swell
Individual evidence
- ^ Synonyms of Lactarius hysginoides. Korhonen & T. Ulvinen, Karstenia 25:62 (1985). In: SpeciesFungorum / speciesfungorum.org. Retrieved November 2, 2012 .
- ↑ a b c d Jacob Heilmann-Clausen and others: The genus Lactarius . Fungi of Northern Europe. Ed .: The Danish Mycological Society ,. Vol. 2, 1998, ISBN 87-983581-4-6 , pp. 66-67 (English).
- ↑ a b Worldwide distribution of Lactarius hysginoides. (No longer available online.) In: GBIF Portal / data.gbif.org. Archived from the original on March 4, 2016 ; Retrieved November 2, 2012 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Jacob Heilmann-Clausen u. a: The genus Lactarius . Fungi of Northern Europe. Vol. 2, 1998.
- ^ A b c Maria Teresa Basso: Lactarius Persoon . Fungi Europa egg. Vol. 7, 1999, ISBN 88-87740-00-3 , pp. 48-63, 133-138 (Italian).
- ↑ Jacob Heilmann-Clausen among others: The genus Lactarius . Fungi of Northern Europe. Ed .: The Danish Mycological Society ,. Vol. 2, 1998, ISBN 87-983581-4-6 , pp. 23-28 (English).
Web links
- Lactarius hysginoides. In: Russulales News / muse.it. Retrieved April 30, 2016 (English, photos and original Latin description).