160
was observed that the main factor inducing fructification is precipitation, which
leads to a 40% increase in soil moisture; the production of the fruiting bodies can
vary from 6 to 25 days, depending on the temperature of the soil. For Boletus edulis,
a cold shock of 5 °C is necessary. Water and temperature vary with fungal species
(Savoie and Largeteau 2011).
9.2.3 Parasitic Mushrooms
Armillaria mellea (Vahl) P. Kumm Basidiomycete (honey mushroom) is edible
and medicinal belonging to the family Physalacriaceae and order Agaricales (Index
Fungorum 2017); they have described it as a parasite or saprophyte in many hosts of
woody (conifer) or broadleaf plants from spring to autumn (Park and Lee 1991). It
is known that the fruiting body of Armillaria mellea possesses protein- polysaccharide
complexes (Kim et al. 1983). In Asian countries such as China and Japan, research
related to Armillaria mellea focuses mainly on the artificial production of fruiting
bodies to be used as medicinal mushrooms (Li et al. 1993).
Kim et al. (1992) reported that the fruiting bodies were best produced in sawdust
from Quercus spp. Shim et al. (2006) induced the formation of primordia of
Armillaria mellea (IUM 949) in a growth chamber with illumination (350 lux) for
12 h and relative humidity of 85% for 1 day and incubated at 16 °C; using sawdust
as a substrate, primordia were formed 10 d after colonization was completed and
7 days later after fruiting bodies were produced. In another study, dehydrated wild
fruit bodies showed high carbohydrate content (81.25%), and less ash, fat, and protein (8.84, 1.97, and 1.81%, respectively). Mannitol was the main free sugar, while
malic acid was the most abundant organic acid. The δ-tocopherol was the dominant
form of tocopherols with 42.41 μg/100 g in dry weight (Kostić et al. 2017).
Ustilago maydis (DC.) Corda Huitlacoche is the name for Ustilago maydis that
the Aztecs applied to the young and edible fruiting bodies (gall growing on the
maize ears). It is a basidiomycete belonging to the Ustilaginaceae family and to the
order Ustilaginales (Index Fungorum 2017). It is a causative agent of corn smut
(Zea mays L.); fresh gills are used in Mexican cuisine. The fungus exhibits two
distinct forms in its life cycle, a haploid nonpathogenic unicellular form and a filamentous pathogenic dikaryotic form. The cellular fusion between haploids gives
place to the dikaryotic filament, which only can grow in the plant, where it induces
the tumor formation (Valverde et al. 1995). It has been considered as an alternative
crop due to the increase of its popularity as food (Venegas et al. 1995) and has been
introduced into haute cuisine mainly due to its excellent taste (Ruiz-Herrera et al.
1998). But also for its nutritional content, it has approximately 11–16% protein with
high content of lysine, fiber (16–23%), lipids (1.6–2.3%) among which are essential
fatty acids such as linoleic and linolenic acids, ash (5–7%), and carbohydrates
55–66%) (Valverde et al. 1995).
G. Díaz-Godínez and M. Téllez-Téllez
was observed that the main factor inducing fructification is precipitation, which
leads to a 40% increase in soil moisture; the production of the fruiting bodies can
vary from 6 to 25 days, depending on the temperature of the soil. For Boletus edulis,
a cold shock of 5 °C is necessary. Water and temperature vary with fungal species
(Savoie and Largeteau 2011).
9.2.3 Parasitic Mushrooms
Armillaria mellea (Vahl) P. Kumm Basidiomycete (honey mushroom) is edible
and medicinal belonging to the family Physalacriaceae and order Agaricales (Index
Fungorum 2017); they have described it as a parasite or saprophyte in many hosts of
woody (conifer) or broadleaf plants from spring to autumn (Park and Lee 1991). It
is known that the fruiting body of Armillaria mellea possesses protein- polysaccharide
complexes (Kim et al. 1983). In Asian countries such as China and Japan, research
related to Armillaria mellea focuses mainly on the artificial production of fruiting
bodies to be used as medicinal mushrooms (Li et al. 1993).
Kim et al. (1992) reported that the fruiting bodies were best produced in sawdust
from Quercus spp. Shim et al. (2006) induced the formation of primordia of
Armillaria mellea (IUM 949) in a growth chamber with illumination (350 lux) for
12 h and relative humidity of 85% for 1 day and incubated at 16 °C; using sawdust
as a substrate, primordia were formed 10 d after colonization was completed and
7 days later after fruiting bodies were produced. In another study, dehydrated wild
fruit bodies showed high carbohydrate content (81.25%), and less ash, fat, and protein (8.84, 1.97, and 1.81%, respectively). Mannitol was the main free sugar, while
malic acid was the most abundant organic acid. The δ-tocopherol was the dominant
form of tocopherols with 42.41 μg/100 g in dry weight (Kostić et al. 2017).
Ustilago maydis (DC.) Corda Huitlacoche is the name for Ustilago maydis that
the Aztecs applied to the young and edible fruiting bodies (gall growing on the
maize ears). It is a basidiomycete belonging to the Ustilaginaceae family and to the
order Ustilaginales (Index Fungorum 2017). It is a causative agent of corn smut
(Zea mays L.); fresh gills are used in Mexican cuisine. The fungus exhibits two
distinct forms in its life cycle, a haploid nonpathogenic unicellular form and a filamentous pathogenic dikaryotic form. The cellular fusion between haploids gives
place to the dikaryotic filament, which only can grow in the plant, where it induces
the tumor formation (Valverde et al. 1995). It has been considered as an alternative
crop due to the increase of its popularity as food (Venegas et al. 1995) and has been
introduced into haute cuisine mainly due to its excellent taste (Ruiz-Herrera et al.
1998). But also for its nutritional content, it has approximately 11–16% protein with
high content of lysine, fiber (16–23%), lipids (1.6–2.3%) among which are essential
fatty acids such as linoleic and linolenic acids, ash (5–7%), and carbohydrates
55–66%) (Valverde et al. 1995).
G. Díaz-Godínez and M. Téllez-Téllez