Cultivated mushrooms

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Cultivated mushrooms
Cultivated mushroom (Agaricus bisporus)

Cultivated mushroom ( Agaricus bisporus )

Systematics
Class : Agaricomycetes
Subclass : Agaricomycetidae
Order : Mushroom-like (Agaricales)
Family : Mushroom relatives (Agaricaceae)
Genre : Mushrooms ( agaricus )
Type : Cultivated mushrooms
Scientific name
Agaricus bisporus
( JE Lange ) Imbach

The two-pored Egerling ( Agaricus bisporus syn. Agaricus brunnecens , Agaricus hortensis ), often known as the cultivated mushroom and also marketed under different names ( e.g. Portobello), is a type of mushroom of the genus of the Egerlinge ( Agaricus ). It is the most widely grown edible mushroom in the world and can appear in different sizes and colors through breeding. White varieties are sold under the names "Champignon", "White Champignon", "White Egerling", "Zuchtchampignon" or "Kulturchampignon", while brown mushrooms ( Agaricus bisporus var. Hortensis ) are called "Brown Champignon", "Brown Egerling" "Or as" Steinchampignon "or" Steinpilzchampignon ".

features

Micro drawing: fruit layer of the cultivated mushroom
Fruit layer of the cultivated mushroom with two-pored basidia under the scanning electron microscope

Macroscopic features

The cap of the cultivated mushroom is initially spherical to hemispherical, later convex to flattened, with age it also becomes wavy and reaches a diameter of 5 to 13 centimeters. The surface of the hat is colored white, beige or brown, depending on the trunk, smooth and matt, later tearing open from the edge into concentrically arranged, pressed scales. The edge of the hat is smooth, the lamellas protruding and bent down for a long time, when it is young it is hung with remains of white velum . The narrow lamellae are pink to flesh-colored when young, turn purple-brown to black as they mature, the lamellar sheaths are smooth and whitish. The cylindrical stem, sometimes tapered at the tip, becomes 5 to 8 centimeters long and 2 to 4 centimeters thick, it is full and rigid. Above the ring it is pale gray-pink and finely longitudinally fibrous, below it is white and longitudinally fibrous. The ring, which is grooved on the top, is white and rising (booted), but turned inside out and so apparently drooping, thick and bulging when young, later only slightly protruding and angular. The flesh of the two-pored Egerling is white, only slightly yellowing in the stem at the base of the stem and slightly reddening over the lamellae, the red color quickly fades again. The taste is mildly aromatic and nutty, the smell is aromatic and slightly acidic. The spore powder is chocolate brown.

Microscopic features

The main characteristics of the two -pore Egerling are the two -pore basidia without basal buckles, although four-pore shapes can also occur. The spores are ellipsoidal and 5.5 to 8.5 micrometers long and 4 to 6.5 micrometers wide.

Species delimitation

The cultivated mushroom is characterized by its two-pore basidia. The flaky mushroom ( Agaricus subfloccosus ) is very similar with a similar structure of the ring, but a flaky velum, stronger reddening and four-pored basidia. The city ​​mushroom ( A. bitorquis ) can be similar in appearance . It has a two-part ring made of an ascending and a descending section and solid meat. The compost mushroom ( A. cappellianus ) has a brown hat and a hanging ring. The steppe mushroom ( A. litoralis ) also has a hanging ring.

ecology

Like all mushroom species, the two-pored Egerling is a saprobiont that grows on nutrient-rich substrates such as manure or compost. Fields in Central Europe are found on compost heaps or greenhouses in gardens and parks. They occur less often at the edges of forests and roads. Fruit bodies appear mainly in spring and summer, less often in autumn. The cultivation of the species takes place on composted substrates, which z. B. be made with horse, chicken or cow dung.

distribution

The two-pored Egerling is a cosmopolitan and was originally likely to be found in the northern hemisphere in Asia, North Africa, Europe and North America. He was also introduced worldwide. In North America, the species is found in Canada and the USA. In North Africa there are finds in Morocco. In Asia there is evidence from Israel, Korea, China and Japan. In Europe, occurrences from Spain to the Hebrides are dispersed to moderately frequent. In Germany, the fungus occurs scattered in the field, often it is overgrown. Sometimes local wild forms are being displaced by cultural refugees.

Systematics

The var. Bisporus has brown hat scales. The rarer var. Albidus has a white hat. There are also several cultivars.

meaning

Mushroom vegetables in a wok

Cultural history

The cultivated mushroom is the most important edible mushroom cultivated worldwide . It was first cultivated in Paris by Olivier de Serres in the time of Louis XIV . Since the extensive Paris catacombs offered the mushroom good growth conditions, it was cultivated there on a large scale from the time of Napoleon Bonaparte until the construction of the Métro at the end of the 19th century and is therefore called champignon de Paris in France .

Fully grown brown fruit bodies have been offered for sale under the trade name "Portobello" (or "Grillchampignon", "Riesenchampignon") for several years. Outwardly, these are characterized by their large diameter and large, dark lamellae, and in terms of taste, they are characterized by a strong aroma and firm consistency. Often the mushrooms are stalked and filled (before or after cooking), baked with cheese , or used as a meat substitute in hamburgers .

ingredients

The mushroom consists of over 90% water, over 3% each of carbohydrates (about a third of which is fiber ) and protein, and about 0.3% of fat . Due to its high content of vitamins , proteins and fiber, the low fat content and the resulting low physiological calorific value , the mushroom is of interest for nutrition. It mainly contains vitamins B 2 , B 3 , B 5 , B 7 and B 9 as well as vitamins D , E and K as well as potassium , iron and zinc . The physiological calorific value is around 67–92  kJ / 100 g (16–22  kcal / 100 g).

In a study by the University Clinic in Freiburg , it was demonstrated that cultivated mushrooms that were treated with UV-B radiation produced significant amounts of vitamin D 2 (491 μg or 19,640 IU per 100 g of cultivated mushrooms). The administration of the so-enriched pine mushrooms were vitamin D 2 - supplements equal.

The cultivated mushroom is one of the few types of mushrooms that can be eaten raw without damage. The hydrazine derivative agaritin , which occurs mainly in young specimens, was detected in the fruit bodies . The fungus also contains enzymes that accelerate its breakdown. The resulting substances were suspected of having a genotoxic or carcinogenic effect. In a more recent study, however, it was found that agaritin did not have any genotoxic or carcinogenic effects, even at high concentrations, and was even able to fight leukemia cells effectively , i.e. it had an anti-tumor effect. In a more recent review, a toxicological risk from agaritin in mushrooms is generally denied.

Taxonomy

The scientific naming for this species is confusing. The basis ( basionym ) of today's name is Psalliota hortensis forma bispora , described in 1926 by the Danish mycologist Jakob Emanuel Lange . This was later called Psalliota bispora (Lange) Schaeff. & Moell. elevated to a kind. The Swiss mycologist Emil Josef Imbach transferred it to the genus Agriotes in 1946 ( Psalliota is now generally considered a synonym for it). In fact, however, the cultivated mushroom, both wild and cultivated, had been known to mycologists for many decades at the time it was first described. Since the family group has few traits and is widespread, other mycologists have described similar specimens elsewhere under different names, of which colleagues differed (and in some cases still are) whether they belong to the same or different species. For a long time, the cultivated mushroom was erroneously called Agaricus campestris L. (or a form or variety of it), in reality a different species (which cannot be cultivated). The name Agaricus hortensis (Cooke) Imai (first described as Agaricus campestris var. Hortensis Cooke in 1871) was used for the species by many older authors. It would be older and thus have priority, but it is illegitimate (younger homonym of Agaricus hortensis Pers.). The American species Agaricus brunnescens Peck was first described in 1900. In this case it is controversial whether the name refers to the same or a different species, so many, especially American mycologists, consider this to be the taxonomically correct name of the species. Although the name Agaricus was decided at a mycological congress in 1986 To formally stipulate bisporus (to preserve) for the cultivated mushrooms, a formal decision has not yet been made.

Agaricus bisporus belongs within the genus to the eight other species comprising section Bivelares (previously called Duploannulatae ), subsection Hortenses . According to genetic data, the sister species could be Agaricus devoniensis . A closely related native species is the city ​​mushroom Agaricus bitorquis .

swell

literature

Individual evidence

  1. ↑ Species list of cultivable edible mushrooms in the trade of the German Society for Mycology
  2. ↑ La véritable histoire du champignon de Paris. Retrieved January 22, 2018 .
  3. ↑ a b c Macronutrients (PDF; 440 kB). In: The mushroom. The vegetable that can do it all. Mushroom idea, p. 1.
  4. ↑ Vitamins and Minerals (PDF; 440 kB). In: The mushroom. The vegetable that can do it all. Mushroom idea, p. 1.
  5. ↑ a b mushrooms . AOK, July 2013.
  6. ^ Champignons ( Memento of December 7, 2013 in the Internet Archive ). Bonduelle.
  7. ↑ P. Urbain, F. Singler, G. Ihorst, HK Biesalski, H. Bertz: Bioavailability of vitamin D2 from UV-B-irradiated button mushrooms in healthy adults deficient in serum 25-hydroxyvitamin D: a randomized controlled trial. In: European Journal of Clinical Nutrition. 65, 2011, pp. 965-971, doi : 10.1038 / ejcn.2011.53 . DRKS-ID of the study: DRKS00000195
  8. ↑ Ewald Gerhardt: BLV determination book mushrooms . Weltbild, Augsburg 2003, ISBN 3-8289-1673-2 , p. 54 .
  9. ↑ a b c B. Fischer, J. Lüthy, C. Schlatter: Determination of the agaritin content in cultivated mushrooms ( Agaricus bisporus ) using high-performance liquid chromatography (HPLC). Journal of Food Study and Research. September 1984, 179 (3), pp. 218-223 ( doi: 10.1007 / BF01041897 ).
  10. ↑ Masahiro Endo, Hidehiko Beppu, Hidehiko Akiyama, Kazumasa Wakamatsu, Shosuke Ito, Yasuko Kawamoto, Kan Shimpo, Toshimitu Sumiya, Takaaki Koike, TaeiMatsui: Agaritine purified from Agaricus blazei Murrill exerts anti-tumor activity against leukemic cells In: Biochimica et Biophysica Acta (BBA) - General Subjects 1800, 2010, pp. 669-673, doi : 10.1016 / j.bbagen.2010.03.016
  11. ↑ Peter Roupas, Jennifer Keogh, Manny Noakes, Christine Margetts, Pennie Taylor (2010): Mushrooms and agaritine: A mini-review. Journal of Functional Foods 2 (2): 91-98. doi: 10.1016 / j.jff.2010.04.003
  12. ^ Synonymy in Species Fungorum
  13. ^ Richard W. Kerrigan (2007): Lectotypification of Agaricus brunnescens. Mycologia 99 (6): 906-915.
  14. ↑ Britt A. Bunyard, Michael S. Nicholson, Daniel J. Royse (1996): Phylogeny of the Genus Agaricus Inferred from Restriction Analysis of Enzymatically Amplified Ribosomal DNA. Fungal Genetics and Biology 20: 243-253.
  15. ^ David Malloch (1976): Agaricus brunnescens: The Cultivated Mushroom. Mycologia 68 (4): 910-919.
  16. ^ RL Edwards (1990): Agaricus bisporus or Agaricus brunnescens? Enzyme and Microbial Technology 12: 153.
  17. ↑ Michael P. Challen, Richard W. Kerrigan, Philippe Callac (2003): A phylogenetic reconstruction and emendation of Agaricus section Duploannulatae. Mycologia, 95 (1): 61-73.
  18. ↑ Richard W. Kerrigan, Philippe Callac, Luis A. Parra (2008): New and rare taxa in Agaricus section Bivelares (Duploannulati). Mycologia 100 (6): 876-892.

Web links

Commons : Champignon ( Agaricus bisporus )  - Collection of images, videos and audio files