A new study found that two dangerous fungi, called Exophiala Exophiala dermatitidisy phaeomuriformis seem to have found a perfect habitat for development and prosperity in our
International research, carried out in several cities around the world, found colonies of these fungi in the plastic seals used to close the doors or covers of the machines.
The study, published in Fungal Biology, the journal of the British Mycological Society, says that some of these fungi, called extremotolerantes, which include black-spores are potentially hazardous to human health, not only for people who already have some disease but also in healthy people.
Scientific Name Sarcoscypha coccinea, Location Archidona, Málaga, Andalucía, Spain,
Time of occurrence:From late winter to early spring.
Description:Ascoma cup-shaped, which flattens with age, hymenium smooth, eye-catching scarlet red. The exterior of Carpophorus is a color ranging from white to pink through the ocher, its surface is covered with a thin velvet, the foot is short and Belloso, the meat is thin and elastic consistency. Sometimes, I get a very large groups.
Trivia:It is a mushroom because of its striking red color and because of its rounded shape. It seems that out of the ground that the small branches of that feeds can be semi-buried.
edibility:Not suitable for consumption.
Scientific Name
Coprinus comatus
Location
North Fork John Day Ranger District, Umatilla National Forest, northeastern Oregon, United States The juveniles are excellent, delicate and tender. Should be consumed only mushrooms with white sheets and contrary to what has been stated in other guides, the foot of these specimens is usable. Difficult confusion, perhaps with the Coprinus atramentarius, cuticle gray, smooth and grooved, toxic with alcohol.
Scientific Name
Pilobolus crystallinus (Mucoromycotina)Bob's written about these intriguing fungi in the comments associated with his photograph, so I'll quote him to start: "The 'hat-tossing' zygomycte fungus Pilobolus... decomposes the droppings of grass-eating herbivores. It is spread by the passage of spores through the animal's digestive tract. Each sporangiphore [spore-bearing structure] aims toward the sun while it is low on the horizon, and propels the mass of spores up to a meter away from the dung." The spores then stick to the foliage of nearby plants, ensuring they will be ingested and transported by the next hungry herbivore.
Scientific Name
Chytridium (Chytridiomycota)
(Chytridiomycetes, Chytridiales, Chytridiaceae). Species of the genus Chytridium are typically parasitic on other fungi, on algae or protozoa. The globose zoosporangium with numerous uniflagellate zoospores is formed on a branched system of rhizoidal hyphae.
Scientific Name Rigidoporus ulmarius Location Royal Botanic Gardens, Australia This mushroom, Rigidoporus ulmarius (Sowerby) Inazeki was collected on October 19, 2007 in Oviedo, in the San Francisco Park, in the cavity of Aesculus hippocastanum Leg. and det. Celestino Lopez & Juan Rodríguez Herb. C.L. 921. This gathering is the first event in the Principality of Asturias.
SOME POISONOUS MUSHROOMS
Only a few mushrooms in North America are poisonous, but so that the mushrooms live in a varitie of places is dificult to avoid them so is better to know how to identify them. There are 6 categories of poisonous mushroooms.
Amatoxin:
Amatoxin poisoning is extremely dangerous and has a high fatality rate. The trouble with them is that they often cause liver and kidney failure. The symptoms are also often delayed and may not be visible for 6 hours or up to 24 hours after ingestion.
Symptoms include violent vomiting, bloody diarrhea, severe cramps. Often, these symptoms may subside and appear to indicate recovery. Lastly, relapse occurs and failure of kidneys and the liver leads to death.
There is no known true antidote for amatoxins. Recent hope has been shown in the use of milk thistle extract given via injection can slow or stop symptoms of amatoxins. However, limited studies have been done to show the effectiveness of this medicine and it is not yet widely used for treatment against mushroom poisonings.
Gyromitrin:
Symptoms appear 2 hours to up to 1 day after ingestion. They may include diarrhea, vomiting, gastro-intestinal distress and headaches. In some cases, kidneys, liver and even the red blood cells are damaged which may result in death.
Muscarine:
Effect of consuming poisonous mushrooms containing muscarine may include excessive salivation, perspiration, tears, severe vomiting and diarrhea. They might also include visual disturbances, difficulty breathing, a drop in blood pressure and an irregular heartbeat. Symptoms generally dissipate within 24 hours. Though rare, death may result from respiratory failure.
Coprine:
These are compounds contained by members of the inky cap group (Coprinaceae). Though the substance itself is not toxic, it has some disturbing symptoms when mixed with alcohol. Here are some of the members in that group reported to have caused poisoning:
The danger of coprine occurs when mushrooms that contain this compound are eaten before, during or after the consumption of alcohol. Coprine when mixed with alcohol in the human body can create symptoms such as rapid heartbeat, light headedness, a metallic taste, reddening of nose and eyes, nausea and occasional vomiting. Generally recovery is complete and within 24 hours.
Ibotenic Acid:
Muscimol is an intoxicating and psycho-active compound. Some of the symptoms appear about 30 minutes or up to 2 hours after consumption and may include confusion, mild euphoria, loss of muscular coordination, chills, profuse sweating, visual distortions, a feeling of increased strength, delusions, convulsions and hallucinations. Many consumers of this mushroom become drowsy and fall into a deep slumber, awakening later with no memory of their experience. The amount of ibotenic acid present in these species of mushrooms varies not just from species to species, but from individual mushroom to individual mushroom. The effects also vary greatly from person to person.Often, people simply experience the uncomfortable symptoms of intoxication and choose never to try them again.Had been recorded for thousands of years in Eurasia, especially in the far North such as in Siberia. Shamans in some of those same areas today continue to consume.
Psilocybin & Psilocin
Symptoms of ingestion are often similar to those of LSD consumption. These might include heightened color perception, visual distortions, rapidly shifting shapes and images, laughter and elation, and hallucinations or delusions. Nausea, vomiting and anxiety are not unheard of. Symptoms are generally temporary and last about several hours.
Fungus are not plants, nor animals, although the cell wall of fungi have such as plants, fungal cell walls are rich in chitin, the same substance that makes hard exoskeleton, insect
It is estimated that more than one million species of fungi on the planet, but only about 70,000 of them have been described by specialists.
An infection of nail fungus occurs when fungi infect one or more of your nails. A nail fungal infection may begin as a white or yellow spot under the tip of your fingernail or toenail. As the nail fungus spreads deeper into your nail, it may cause your nail to discolor, thicken and develop crumbling edges — an unsightly and potentially painful problem.
An infection with nail fungus may be difficult to treat, and infections may recur. But medications are available to help clear up nail fungus.
Fungal infections are caused by microscopic organisms (fungi) that can live on the skin. They can live on the dead tissues of the hair, nails, and outer skin layers.
Athlete's Foot Fungus, Massachusetts, 1997
"Thriving in the warm, moist environment created by shoes and socks, this fungus [Trichophyton mentagrophytes] is a common cause of athlete's foot."
Fungus Infections
Skin fungus infections are hard to recognize. The itching, flaking, redness, and thickened skin of fungal infections can look just like other types of dermatitis or skin allergies. In fact, eczematous skin often becomes infected with fungi, so both are present simultaneously. Doctors use microscopes to help them diagnose skin fungus infections, so there’s no way you can really be sure at home. The Advisory will focus on the five most easily recognized skin fungus infections, but even after looking at the pictures don’t be too confident
JOCK ITCH (tinea cruris). The same conditions of heat, moisture (sweat) and poor air circulation leading to athlete’s foot also cause fungus infections of the groin, or jock itch. As its name implies, intense itching and burning are the usual symptoms. You will also find redness, flaking and peeling on the inner thighs, pubic area, and scrotum.
RINGWORM (tinea corpora). This is caused by a microscopic fungus, not a worm. The infected area spreads out slowly from its central starting point and creates a slightly raised, intensely red ring surrounding a less red, flaky, itchy area. Over weeks, the ring slowly enlarges. It can occur anywhere on the body and in multiple sites at once, so it’s often confused with other kinds of dermatitis.
CANDIDIASIS. This brownish-red, itchy discoloration affects the underarms, corners of the mouth, rectal area, and beneath the breasts. The same type of fungus causes vaginal yeast infections (candida albicans).
TINEA VERSICOLOR. This fungus actually changes the color of the skin it infects; the patches may be lighter or darker than your normal surrounding skin. This spotted pattern and the fine scaly flakes at the margins make this fungal infection the easiest to identify. Since itching and irritation are mild, it’s also the least bothersome.
Fungi are not green because they do not contain chlorophyll, because they are not green fungi does not make they own food, most fungi eat dead plants and animals, fungi are descomposers they change thing into a substance called humus.Humus is rich in nutrients. All fungi reproduce by scattering thousands of these tiny spores. When you next have mushrooms for tea turn one upside down.Under the cap you will see spokes-just like on a bicycle wheel.
THE MUSHROOMS (toadstool)
Most mushrooms are hidden under the ground, The whole of the mushroom is made up of threads called HYPHAE packed so closely together they form a solid mass. At times little buttons beggin to grow on the threads. These grow rapidly. Sometimes they grow out of the ground on a single night.
The oldest archeological evidence of mushroom use discovered so far is probably a Tassili image from a cave which dates back 3,500 years before the birth of Christ.
Is common to find them on forests, in the water, gardens and open spaces, but you can also find them in close spaces, usually found in groups.
The higher fungi that according to Meyers (1968) strictly be considered are those living marine preferentially or exclusively at sea, or develop optimally in him in terms of salinity between 25 and 40/mil. Not meet these conditions should speak of halotolerant fungi, probably of terrestrial origin, capable of supporting life at sea more or less time.
You can eat some mushrooms like the one in the photography these are more mushrooms that can be eaten.
The truffle is an underground fungus hidden about 30 cm. deep, attached to the root of certain woody plants is harvested between November and March, although some gourmets recommend taking them after Christmas. In inimitable black color, and appreciated for its delicate taste, truffles are called "black diamonds" or "magic potato
Until recently it was believed that mushrooms were a vegetable and belonged to the kingdom of plants, but recently, taking into account that mushrooms have no chlorophyll and other chitin, a component that have animals like (shellfish) has a kingdom created exclusively for them, the Kingdom Fungi. Fungi comes from the Latin word meaning fungus.
Here is a recipe
Mushrooms
Thrasher
Chanterelle
Black Chanterelle
Yellow Trumpet stand
Morilla
Porcini
Hedgehog
Cauliflower fungus
Lobster
Portobello
Girgolas
Shitake
Enoki
Truffle
Meatballs with vegetable and mushrooms
FOR MEATBALLS: PARA LAS ALBONDIGAS:
300 GRS. Of ground beef, 300 GRS. DE CARNE PICADA DE TERNERA
300 GRS. BEEF MINCED PORK, 300 GRS DE CARNE PICADA DE PUERCO
2 cloves of garlic, 2 DIENTES DE AJO
1 egg, 1 HUEVO
2 slices bread, 2 REBANADAS DE PAN
100 ml milk, 100 ML DE LECHE
Chopped parsley, flour and salt, PEREJIL PICADO, HARINA Y SAL
1 / 2 of yeast, ½ SOBRE DE LEVADURA
FOR THE SAUCE: PARA LA SALSA:
1 ONION 1 CEBOLLA
2 CARROTS 2 ZANAHORIAS
1 green pepper 1 PIMIENTO VERDE
3 RED TOMATOES 3 TOMATES ROJOS
200 GRS. MUSHROOMS 200 GRS. DE SETAS
2 cloves of garlic 2 DIENTES DE AJO
1 bay leaf 1 HOJA DE LAUREL
150 ML WHITE WINE 150 ML DE VINO BLANCO
PARSLEY PEREJIL
SAL SAL
In a bowl put the two types of meat, garlic minced, parsleyCHOPPED ALSO, THE EGG, THE BREAD SOAKED IN MILK AND YEAST.
WELL WE ALL MIXED MIUY salt and pepper and let stand for half an hour to takes all the flavor.
FORMED meatballs, were spent in flour and fry. THE RESERVE.
In a pan with cooking oil SAME meatballs, IF WE WITHDRAW ALONG BEEN A LITTLE, sauté the onion and the chopped garlic, WHEN golden brown Add the carrots and pepper dicedCORTDOS And the bay leaf.
WHEN ALL GOOD POCHADITO GRATED Add the tomatoes and put the meatballs in the pan with the sauce, we water with white wine and cook over low heat for 20 MINUTES.
In a skillet with a little oil SAUTEED MUSHROOMS AND WHENare added in the pan with the meatballs, cook for about 5MINUTES ALL TOGETHER AND EAT.
· EN UN BOL PONEMOS LOS DOS TIPOS DE CARNE, LOS AJOS PICADITOS, EL PEREJIL TAMBIEN PICADO, EL HUEVO, EL PAN EMPAPADO EN LA LECHE Y LA LEVADURA.
· MEZCLAMOS TODO MIUY BIEN PONEMOS SAL Y PIMIENTA Y DEJAMOS REPOSAR MEDIA HORA PARA QUE COJA TODO EL SABOR.
· FORMAMOS LAS ALBONDIGAS, LAS PASAMOS POR HARINA Y LAS FREIMOS. LAS RESERVAMOS.
· EN UNA CAZUELA CON EL MISMO ACEITE DE FREIR LAS ALBONDIGAS, SI NOS A QUEDADO MUCHO RETIRAMOS UN POCO, SOFREIMOS LA CEBOLLA Y LOS AJOS PICADOS, CUANDO ESTEN DORADITOS AÑADIMOS LAS ZANAHORIAS Y EL PIMIENTO CORTDOS EN CUADRITOS Y LA HOJA DE LAUREL.
· CUANDO ESTE TODO BIEN POCHADITO AÑADIMOS LOS TOMATES RALLADOS Y PONEMOS LAS ALBONDIGAS EN LA CAZUELA CON LA SALSA, REGAMOS CON EL VINO BLANCO Y COCEMOS A FUEGO LENTO UNOS 20 MINUTOS.
· EN UNA SARTEN CON UN POQUITO DE ACEITE SALTEAMOS LAS SETAS Y CUANDO ESTÉN LAS AÑADIMOS A LA CAZUELA CON LAS ALBONDIGAS, DEJAMOS COCER TODO JUNTO UNOS 5 MINUTOS Y A COMER.
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