159
which has been appreciated since Roman times (Sitta and Davoli 2012). It grows
solitary and sometimes in groups in deciduous forests. This ectomycorrhizogenic
fungus is symbiotically associated with Pinus strobus, Pinus virginiana, Castanopsis
carlesii, Castanopsis hystrix, Castanea sativa, Quercus baronii, Quercus faginea,
Quercus robur, and Quercus suber, among others (González et al. 2002). It has been
reported to grow in temperate and tropical regions of Africa, Asia, Australia, Europe,
and Central and North America, but not in South America (Sánchez-Ramírez et al.
2015). It has a distinctive orange cap, yellow gills, and stem. Amanita caesarea is a
thermophilic species and grows in different soil texture with pH between 6 and 6.5
(Daza et al. 2006). It has been worked to obtain a greater number of fruiting bodies;
it has been reported that within the symbiosis between the fungus and the root, bacteria that promote the establishment of this symbiosis have also been implicated.
Cano et al. (2017) reported that using bacterial strains (Pseudomonas fluorescens
and Bacillus cereus) that promote mycorrhization under in vitro conditions, it was
observed that Pseudomonas fluorescens showed spatial and temporal compatibility
with A. caesarea that did not affect the growth of the fungus, but Bacillus cereus did
not show compatibility and the growth of the fungus was a little affected. So they
are still looking for bacteria that can improve the symbiosis process.
Boletus edulis (Bull.) Fr. The genus Boletus is cosmopolitan, widely found in temperate zones such as the northern and southern hemispheres, inhabiting tropical and
middle latitude forests. Common names are cep and penny bun mushroom (English),
cépe de Bordeaux (French), Steinpilz (German), porcino (Itahan), zhutm mo (pig
leg mushroom, North China), and dajiao gu (fat feet mushroom, South China) (Hall
et al. 1998). The Boletus edulis species complex (Boletus edulis sensu lato) is an
edible ectomycorrhizal fungus with excellent culinary qualities including four
European species (Boletus edulis, Boletus aereus Bull. Fr., Boletus pinophilus Pilát
and Dermek, and Boletus aestivalis Fr.) (Leonardi et al. 2005). Unlike most other
mushrooms, Boletus edulis can be stored dry and cooked at high temperatures, without a significant loss of its distinctive flavor (Ney and Freytag 1980). The flavor of
this dried mushroom including odor and taste is marvelous nutty, earthy, and meaty
all at once; for this reason it has the great demand within the international gastronomy (Tsai et al. 2007). In the last 30 years, there has been a strong increase in the
demand for edible mushrooms. To meet the demand, large quantities of mushrooms
were imported to Italy, mainly from Eastern European countries (Yugoslavia,
Romania, Bulgaria, Poland) and Asia. Consequently, commercial harvesting for the
domestic and export markets becomes increasingly important (Arnolds 1995). It is
not known exactly the net value of consumption or that which is used as an ingredient in food, it has been estimated 20,000–100,000 metric tons can be consumed
annually, and the price to wholesalers of the fresh fruiting bodies in the United
States in 2009 was between US $ 60 and 200 per kg (Dentinger et al. 2010).
Work is being done to increase the production of fruiting bodies (Poitou et al.
1982; Duñabeitia et al. 1996; Meotto et al. 1999; Yamanaka et al. 2000). Monitoring
of environmental conditions in the Boletus species was carried out for 10 years; it
9 Mushrooms as Edible Foods
which has been appreciated since Roman times (Sitta and Davoli 2012). It grows
solitary and sometimes in groups in deciduous forests. This ectomycorrhizogenic
fungus is symbiotically associated with Pinus strobus, Pinus virginiana, Castanopsis
carlesii, Castanopsis hystrix, Castanea sativa, Quercus baronii, Quercus faginea,
Quercus robur, and Quercus suber, among others (González et al. 2002). It has been
reported to grow in temperate and tropical regions of Africa, Asia, Australia, Europe,
and Central and North America, but not in South America (Sánchez-Ramírez et al.
2015). It has a distinctive orange cap, yellow gills, and stem. Amanita caesarea is a
thermophilic species and grows in different soil texture with pH between 6 and 6.5
(Daza et al. 2006). It has been worked to obtain a greater number of fruiting bodies;
it has been reported that within the symbiosis between the fungus and the root, bacteria that promote the establishment of this symbiosis have also been implicated.
Cano et al. (2017) reported that using bacterial strains (Pseudomonas fluorescens
and Bacillus cereus) that promote mycorrhization under in vitro conditions, it was
observed that Pseudomonas fluorescens showed spatial and temporal compatibility
with A. caesarea that did not affect the growth of the fungus, but Bacillus cereus did
not show compatibility and the growth of the fungus was a little affected. So they
are still looking for bacteria that can improve the symbiosis process.
Boletus edulis (Bull.) Fr. The genus Boletus is cosmopolitan, widely found in temperate zones such as the northern and southern hemispheres, inhabiting tropical and
middle latitude forests. Common names are cep and penny bun mushroom (English),
cépe de Bordeaux (French), Steinpilz (German), porcino (Itahan), zhutm mo (pig
leg mushroom, North China), and dajiao gu (fat feet mushroom, South China) (Hall
et al. 1998). The Boletus edulis species complex (Boletus edulis sensu lato) is an
edible ectomycorrhizal fungus with excellent culinary qualities including four
European species (Boletus edulis, Boletus aereus Bull. Fr., Boletus pinophilus Pilát
and Dermek, and Boletus aestivalis Fr.) (Leonardi et al. 2005). Unlike most other
mushrooms, Boletus edulis can be stored dry and cooked at high temperatures, without a significant loss of its distinctive flavor (Ney and Freytag 1980). The flavor of
this dried mushroom including odor and taste is marvelous nutty, earthy, and meaty
all at once; for this reason it has the great demand within the international gastronomy (Tsai et al. 2007). In the last 30 years, there has been a strong increase in the
demand for edible mushrooms. To meet the demand, large quantities of mushrooms
were imported to Italy, mainly from Eastern European countries (Yugoslavia,
Romania, Bulgaria, Poland) and Asia. Consequently, commercial harvesting for the
domestic and export markets becomes increasingly important (Arnolds 1995). It is
not known exactly the net value of consumption or that which is used as an ingredient in food, it has been estimated 20,000–100,000 metric tons can be consumed
annually, and the price to wholesalers of the fresh fruiting bodies in the United
States in 2009 was between US $ 60 and 200 per kg (Dentinger et al. 2010).
Work is being done to increase the production of fruiting bodies (Poitou et al.
1982; Duñabeitia et al. 1996; Meotto et al. 1999; Yamanaka et al. 2000). Monitoring
of environmental conditions in the Boletus species was carried out for 10 years; it
9 Mushrooms as Edible Foods