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Sample Research Paper
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Sample Research Paper
I. Title
The Importance and Uses of Mushroom to the People of Misamis Occidental
II. Abstract
Basic needs of every human being is the foundation that can give us success or bring us down. It provides us with a part of our road map to living a life on purpose. We’ve been meeting them to have a full and creative life. W e struggle to find a way to meet them.
This research paper is done to help people of Misamis Occidental meet their basic needs. The researcher chose the importance and uses of mushroom because it is not so popular in Misamis Occidental that the fungi mushroom is so useful and helpful in obtaining basic needs of people.
This research paper gives an information of what a mushroom is, its kind, cautions and cooking hints, edible and poisonous mushroom, mushroom as medicine, mushroom as health food and how it grows.
III. Introduction
Mushrooms are very important to people because it is not only a nutritious food but there are many advantages we can get from it. Through knowing the importance and uses of mushrooms, could solve the starvation and health problems of the people in Misamis Occidental.
There are only few individuals in our place know its importance and uses that is why I made a study and write this research paper to give information about the importance and uses of mushroom in our lives. Hopefully, those who can read this would study further on this or discover more about mushroom.
This research paper which is the importance of mushroom and its uses is studied to know its importance to every people, how it could solve the problems experienced in the country and some ideas in producing it.
IV. Methods/Procedure
In order to know the importance and uses of mushroom to every people, the researcher made the following methods/procedure:
1. Interview some agriculturist
2. Read encyclopedias
3. Research to the internet
V. Results
A. What is a mushroom?
Mushrooms are not plants. They are actually the fruits of fungus. The fungus itself is simply a net of threadlike fibers, called a mycelium, growing in soil, wood or decaying matter. Mushrooms on a mycelium are like apples on an apple tree.
The function of a mushroom is to produce spores, which are the "seeds" of the fungus. Some kinds of mushrooms produce their spores on gills (the gilled fungi);some in pores (the pore fungi); some on teeth (the tooth fungi); some inside a leathery pouch (the puffballs); some on the inside of shallow cups ( the cup fungi, including the morels); and some simply on the surface of the mushroom (coral fungi and others). The spores form on these various structures, then fall off to blow away on the wind or be carried by animals, water or insects. If a spore lands in a suitable spot, it germinates and grows into a new mycelium.
The mushrooms most people recognize are the gilled fungi. These typical parasol-shaped mushrooms have caps with bladelike gills on the underside and stems with or without rings. The pore fungi are similar in appearance but have a spongy layer of tubes of pores on the underside of the cap instead of gills.
B. The kinds of mushroom, where it can be found, caution and cooking hints?
1 In general, there are two broad classes of cultivated mushrooms: those that prefer to grow on compost, and those that prefer to grow on woody material. The common button mushroom and other Agaricus species fall into the first class, growing readily on compost, but they will also grow on straw. Oyster mushrooms, shiitake, reishi, maitake, and Lions Mane, all prefer woody materials such as sawdust, wood chips, or sometimes straw.
1 www.allaboutmushrooms.com/mushrooms.htm
1. Compost
Each organic material requires a different procedure to render it free of competing organisms. Compost is the most time-consuming material to prepare, requiring a couple of weeks to mature. It needs to be allowed to heat to a temperature that neutralizes harmful species, without letting it get so hot that it kills beneficial microbes. The compost is not allowed to go completely through its natural cycle. Instead it is harvested somewhat early, when it is full of white actinomycetes bacteria that provide the nutrients that mushrooms love. The grower cools the compost, adds some gypsum (calcium sulfate) and mixes in the mushroom spawn.
1 www.allaboutmushrooms.com/mushrooms.htm
2. Woodymaterials
Woody materials and straw can be prepared much more quickly than compost. Traditionally, these materials required a heat treatment, such as pressure sterilization, steam pasteurization, or hot water steeping, to eliminate competing organisms. The peroxide method has now added ways to prepare some substrates without heating. It can also prevent later contamination by airborne molds and bacteria, so using a material that is compatible with hydrogen peroxide addition can save a lot of trouble. For wood-decomposing mushrooms, wood pellet fuel, which disintegrates into sawdust when treated with boiling water, works very well in this regard, and so does wheat straw.
1 www.allaboutmushrooms.com/mushrooms.htm
C. Edible and poisonous mushroom?
1 PUFFBALLS (LYCOPERDON spp. and CALVATIA spp.)
Description: Depending on their size, puffballs have been mistaken at a distance for everything from golf balls to sheep.
These round or pear-shaped mushrooms are almost always whitish, tan or gray and may or may not have a stalk-like base. The interior of a puffball is solid white at first, gradually turning yellow, then brown as the mushroom ages. Finally, the interior changes to a mass of dark, powdery spores, Size: 1" to 12" in diameter, sometimes larger.
When and Where: Late summer and fall; in lawns, open woods, pastures, barren areas. On soil or decaying wood.
Cautions: Each puffball should be sliced from top to bottom and the interior examined. It should be completely white and featureless inside, like a slice of white bread. There should be no trace of yellow or brown (which will spoil the flavor) and especially no sign of a developing mushroom with a stalk, gills and cap (see Poisonous Mushrooms). Amanitas, when young, can resemble small puffballs, but cutting them open will quickly resolve the question.
Cooking Hints: Remove outer skin if it is tough, then slice, dip in batter and fry.
2. SHAGGY MANE (Coprinus comatus)
Description: The shaggy mane or lawyer's wig is so large and distinctive that with a little practice you can identify it from a moving car.
The cap of a fresh specimen is a long, white cylinder with shaggy, upturned, brownish scales. The gills are whitish, and the entire mushroom is fragile and crumbles easily. Most important, as the shaggy mane matures, the 15cap and gills gradually dissolve into a black, inky fluid, leaving only the standing stalk. Size 4" to 6" tall, sometimes larger.
When and Where: Spring, summer and fall, growing in grass, soil or wood chips. Often seen scattered in lawns and pastures.
Cautions: Shaggy manes are best when picked before the caps begin to turn black. However, until you become familiar with these mushrooms, check for the developing ink to be sure of your identification. (note: The shaggy mane is the largest of a group of edible mushrooms called inky caps. The field guides listed at the end of this article can help you identify other members of this group.)
Cooking Hints: Saute butter and season with nutmeg or garlic. Good in scrambled eggs or chicken dishes. Shaggy manes are delicate and should be picked young and eaten the same day.
3. CORAL FUNGI (Clavariaceae)
Description: These fungi appear as clumps of branching stems which point upward. They do look much like coral. Most are tan, whitish or yellowish; a few are pinkish or purple.
Also called club fungi, antler mushrooms or doghair mushrooms. Size: clusters may be up to 8" high.
When and Where: Summer and fall; in wooded areas, growing on the ground or on decaying logs.
Cautions: A few coral fungi have a laxative effect, and some people seem to be particularly sensitive. Avoid coral fungi that taste bitter, bruise brown when handled or have gelatinous bases. These are most likely to case trouble. No serious poisonings from coral fungi have been reported.
Cooking Hints: Tips and upper branches are most tender. Saute and add to vegetables or white sauce.
4. MORELS
(left) Common Morel (center) Half-Free Morel (right) Black Morel
(Morchella spp.) Description: Sponge, pinecone and honeycomb mushroom-the nicknames of the morel-are all appropriate. Morels are easy to recognize and delicious to eat, making them the most popular wild mushroom in Missouri.
The surface of a morel is covered with definite pits and ridges, and the bottom edge of the cap is attached directly to the stem. Size: 2" to 12" tall.
There are three common species of morels:
1. The common morel (Morchella esculenta): When young, this species has white ridges and dark brown pits and is known as the "white morel." As it ages, both the ridges and the pits turn yellowish brown, and it becomes a "yellow morel." If conditions are right the "yellow morel" can grow into a "giant morel," which may be up to a foot tall.
2. The black morel or smoky morel (Morchella elata): The ridges are gray or tan when young, but darken with age until nearly black. The pits are brown and elongated. These morels are best when picked young; discard any that are shrunken or have completely black heads.
3. The half-free morel (Morchella semilibera): This is the exception to the rule that morels have the bottom of the cap attached directly to the stem. The cap of the half-free morel is attached at about the middle (see illustration). These morels have small caps and long bulbous stems.
When and Where: From spring to early summer. Morels are found on the ground in a variety of habitats, including moist woodlands and in river bottoms.
Cautions: Morels are quite distinctive, but there is a small chance they could be confused with false morels. Half-free morels may be confused with a mushroom called the wrinkled thimble cap (Verpa bohemica). Fortunately, this mushroom is also edible in moderation. The cap of the wrinkled thimble cap is free from the stem except at the top (see illustration).
Cooking Hints: Cut morels in half to check for insects. Wash carefully. Morels can be breaded and fried, stewed, baked, creamed or stuffed with dressing. Their delicate flavor is brought out best by sauteing them in butter for about five minutes on each side.
5. Bearded Tooth - (Hericium erinaceus)
Description: With its clumps of hanging white "fur," this tooth fungus looks much like a polar bear's paw. It is pure white when fresh and young, but yellows with age.
The bearded tooth may grow quite large, as much as a foot across. Its size and whiteness make it easy to spot against the dark logs on which it grows.
Other names include bear's head, satyr's beard and hedgehog mushroom. Size 4" to 12" across.
When and Where: Summer and fall; always on trees, logs or stumps.
Cautions: The bearded tooth is distinctive and has no poisonous look-alikes. There are several closely related species which are more open and branched, but all are good edibles.
Only young, white specimens should be eaten; older, yellowed ones are sour.
Cooking Hints: Slice, parboil until tender (taste a piece to test), drain and serve with cheese sauce.
6. Oyster Mushroom (Pleurotus ostreatus)
Description: Those hardy souls who take long winter walks are sometimes treated to the sight of a snow-capped mass of fresh oyster mushrooms growing on a tree or log.
This large white, tan or ivory-colored mushroom is named for its oyster shell-like shape. It has white gills running down a very short, off-center stem. Spores are white to lilac, and the flesh is very soft. Oyster mushrooms usually are found in large clusters of overlapping caps and always on wood. Size: 2" to 8" wide.
When and Where: Spring, summer, fall and during warm spells in winter. On trees and fallen logs.
Cautions: This mushroom has a number of look-alikes, (including Crepidotus and Lentinus spp.), but none are dangerous. they may, however, be woody or unpleasant-tasting. Check by tasting a small piece and by making a spore print. Watch out for the small black beetles which sometimes infest this mushroom.
Cooking Hints: Soak in salted water to remove bugs. Dip in beaten egg, roll in cracker crumbs and fry.
7. Chanterelles (Cantharellaceae)
(top) Chanterelles (bottom) Black Trumpet
Description: Chanterelles are a great favorite of European mushroom hunters and are becoming more popular in the United States.
These mushrooms are funnel-or trumpet-shaped and have wavy cap edges. Most are bright orange or yellow, although one, the black trumpet, is brownish-black. Fresh chanterelles have a pleasant, fruity fragrance.
To make sure you have a chanterelle, check the underside of the cap. Some species of chanterelle are nearly smooth underneath, while others have a network of wrinkles or gill-like ridges running down the stem. The ridges have many forks and crossveins and are always blunt-edged. (True gills are sharp-edged and knifelike). Size 1/2" to 6" wide, 1" to 6" tall.
When and Where: Summer and fall; on the ground in hardwood forests. Usually found in scattered groups.
Cautions: When you can recognize those blunt-edged, crisscrossing ridges, you won't confuse chanterelles with anything else. However, take extra care at first that you do not have the poisonous jack-o-'lantern (see Poisonous Mushrooms). Jack-o'-lanterns have knifelike gills and grow in the tight clusters on wood or buried wood, rather than on the ground.
Cooking Hints: Chanterelles are tough and need long, slow cooking, but when properly prepared their flavor is excellent. Saute slowly in butter until tender, season with salt, pepper and parsley, and serve on crackers.
8. Boletes (Boletaceae)
(left) Boletes (right) King Bolete
Description: If you can picture a hamburger bun on a thick stalk, you will have a good idea of what most boletes look like. These sturdy, fleshy mushrooms can be mistaken at first glance for gilled mushrooms, but if you turn over a cap you will find a spongy layer of pores on the underside rather than bladelikegills. The pore layer can easily be pulled away from the cap.
Bolete caps are usually brownish or reddish-brown, while the pores may be whitish, yellow, orange, red, olive or brownish. Size: Up to 10" tall; caps 1" to 10" wide.
There are more than 200 species of boletes in North America. The King Bolete (Boletus edulis) is probably the best edible.
When and Where: Summer and fall; on the ground near or under trees. Frequently found under pines.
Cautions: Boletes are considered a good, safe edible group for beginning mushroom collectors. However, you should observe these cautions:
1. A few boletes are poisonous. To avoid these, don't eat any boletes that have orange or red pores.
2. Some boletes, while not poisonous, are very distasteful. Check this by tasting a pinch of the raw mushroom cap. If it is bitter or otherwise unpleasant, throw it out.
3. To make them more digestible, boletes should be cooked before eating. If the cap is slimy, peel off the slime layer; it sometimes causes diarrhea.
4. Bugs seem to like boletes as much as people do, so check your specimens carefully. Boletes also tend to decay quickly. Be sure to collect and eat only fresh specimens.
Cooking Hints: Remove tough stems, and peel off the pore layer in all but the youngest specimens.
Saute in butter and add to any cheese dish. Dried boletes also are good in soups.
9. Sulfur Shelf (Laetiporus sulphureus)
Description: These mushrooms light up the forest with their brilliant orange-red caps and pale sulfur-yellow pore surfaces. Some specimens fade to a peach or salmon color.
The sulfur shelf always grows on wood, usually in large masses of overlapping caps. It has no stem; the cap is attached directly to the wood. The pores are tiny.
Other names include chicken mushroom and chicken of the woods. Size 2" to 12" wide.
When and Where: Summer and fall; in clusters on living trees or dead wood.
Cautions: This is a distinctive mushroom with no poisonous look-alikes. It does cause a mild allergic reaction (swollen lips) in some people.
Cooking Hints: Cook only the tender outer edges of the caps; the rest is tough and woody. Slice and simmer in stock for 45 minutes, then serve creamed on toast.
When cooked, this mushroom has the texture and often the taste of chicken.
10. Hen-of-the-Woods (Grifola frondosa)
Description: This mushroom really does look something like a large, ruffled chicken. It grows as a bouquet of grayish-brown, fan-shaped, overlapping caps, with offcenter white talks branching from a single thick base. On the underside, the pore surface is white.
A single clump of hen-of-the-woods can grow to enormous size and weigh up to 100 pounds. It often grows in the same spot year after year.
When and Where: Summer and fall; on the ground at the base of trees, or on stumps.
Cautions: Many gilled mushrooms grow in large clumps-remember that hen-of-the-woods is a pore fungus.
This mushroom has no poisonous look-alikes, but there are some similar species of pore fungi that are tough and inedible. If what you have tastes leathery or otherwise unpleasant, you probably didn't pick a hen-of-the-woods.
Cooking Hints: Use only fresh, tender portions. Simmer in salted water until tender (requires long, slow cooking), and serve as a vegetable with cream sauce; or chill after cooking and use on salads.
There are many other good edible wild mushrooms available to Missouri mushroom hunters, including the popular meadow mushrooms. If you'd like to try collecting some of these, the references listed at the end of this article will help you do so safely.
Every mushroom hunter should be familiar with the three most dangerous groups of fungi. These are the amanitas, the false morels and a catch-all category known as little brown mushrooms (LBMS). Mushrooms in these groups cause virtually all the fatal mushroom poisonings in the United States, with amanitas alone accounting for 90 percent of mushroom-related deaths. The pictures and descriptions on the following pages will help you avoid them.
There also are hundreds of other mushrooms that will cause anything from a mild stomachache to severe physical distress-including vomiting, diarrhea, cramps and loss of coordination. Two common poisonous mushrooms of this type, the jack-o'lantern and the green-spored Lepiota, are described here. Although the symptoms of poisoning from these mushrooms may be alarming, they usually pass in 24 hours or less with no lasting effects. You should, however, notify your doctor immediately if you suspect mushroom poisoning of any kind.
There is no quick and easy test that will separate edible from poisonous mushrooms-including peeling the cap, testing with a silver spoon, checking for insect damage or any other folk method. To avoid mushroom poisoning, you should follow these five rules:
1. Identify each and every mushroom you collect, and only eat those whose identification you are sure of. When in doubt, throw it out.
2. Strictly avoid: any mushroom that looks like an amanita (parasol-shaped mushrooms with white gills); all little brown mushrooms; all false morels.
3. Some people are allergic to even the safest mushrooms. The first time you try a new wild mushroom, it is important that you eat only a small amount and wait 24 hours before eating more.
4. As with other foods, rotting mushrooms can make you ill. Eat only firm, fresh, undecayed mushrooms.
5. Most wild mushrooms should not be eaten raw or in large quantities, since they are difficult to digest.
12. Amanitas (Amanita spp.)
Amanitas are the reason why there are no old, bold mushroom hunters. Several members of this group contain amanitin, one of the deadliest poisons found in nature. One cap of a Destroying Angel (Amanita virosa) can kill a man
An amanita starts as an egg-shaped button which can resemble a small puffball. This breaks open as the mushroom grows. Fully developed amanitas are gilled mushrooms with parasol-shaped caps that may be white, yellow, red or brown. They also have the following characteristics:
1. A saclike cup surrounding the base of the stem. This often is buried just beneath the soil surface and may not be obvious.
2. A ring on the stem.
3. White gills.
4. A white spore print (see page 12).
Both the ring and the bulb may be destroyed by rain or other disturbance. For this reason, beginning mushroom hunters should avoid all parasol-shaped mushrooms with white gills.
Amanitas are usually found on the ground in woodlands in summer and fall, but be on the lookout for them whenever you hunt for mushrooms.
13. Green-spored Lepiota (Chlorophyllum molybdites)
These large, common mushrooms often appear in fairy rings on suburban lawns, and are frequently eaten by the lawn's owner-to his or her regret. They cause violent gastrointestinal upset.
The green-spored lepiota is parasol-shaped and has a cream or tan, scaly cap, a large ring on the stem and cream-colored gills which turn dingy green with age. As its name suggests, it is the only mushroom with a greenish spore print. Size 4" to 12" tall, 2" to 12" in diameter.
1 mdc.mo.gov/nathis/mushrooms/mushroom
This mushroom is found in summer and fall, on the ground in lawns, pastures and meadows.
C . Mushrooms As Medicine
1. For the treatment of cancer
1 Mushrooms are also good for more than mere eating. Mushrooms help the body to fight cancer as research suggest that mushrooms may help prevent breast cancer, particularly in postmenopausal women. Mushrooms contain the compound, conjugated linoleic acid, which inhibits aromatase, the protein in the body that makes estrogen. When the body is able to control its estrogen levels, it is less likely to develop breast cancer than when estrogen levels are high. So eating about 3 ½ ounces of mushrooms a day could help prevent breast cancer.
2. As dietary supplement
What about regular consumption of certain mushrooms or mushroom extracts as a dietary supplement to prevent cancer? A number of mushrooms are increasingly being used as "nutriceuticals", notably Lentinula edodes,
1 http://www.mykoweb.com/articles/MushroomMedicine.html
Ganoderma lucidum and G. oregonense, and Agaricus brasiliensis (sold as Agaricus blazei, though the latter name properly refers to a species found in the eastern US and not the cultivated species that originated in Brazil). There are some intriguing studies hinting that there might be something to this, notably a study demonstrating that a group of enoki farmers showed significantly lower cancer rates than the general population of the same area, and a study from Korea (an area with a high rate of gastric cancer) showing an inverse correlation between gastric cancer rate and mushroom consumption.
3. For the treatment of Obsessive-Compulsive Disorder (OCD)
1 After a hiatus of several decades, research into the therapeutic effects of hallucinogenic compounds is once again active. This includes research into uses of psilocybin, a promising use of which is the treatment of obsessive-compulsive disorder (OCD). There have been a number of anecdotal reports of individuals
1 http://www.mykoweb.com/articles/MushroomMedicine.html
with severe OCD (such as handwashing 200+ times per day) being relieved of
obsessive thoughts during the psilocybin experience. More importantly, this effect has been lasting, with reports of individuals going for two years after the experience without OCD symptoms before relapsing. Controlled study of OCD treatment with psilocybin is now being carried out at University of Arizona. Another active study of the therapeutic use of psilocybin includes a study at UCLA investigating whether psilocybin can provide relief of death anxiety in terminal cancer patients. There is also quite a bit of anecdotal information that psilocybin use has a therapeutic effect for chronic sufferers of cluster headaches (an extremely severe recurring type of headache said to be more painful than migraine headaches). Psilocybin is said to break the cycle of headache recurrence, with effects lasting anywhere from two weeks to a year. At present, however, there is no active study looking at this effect.
4. Prevent HIV
Laboratory studies show that polysaccharides, complex sugars, found in mushrooms known as beta-glucans are able to prevent HIV from killing T cells in the body. T cells are the white blood cells in the body that fights viruses and diseases such as HIV and AIDS among others. Shitake and maitake mushrooms have proven themselves to be effective in boosting the immune system. So researchers tested the effects of these two mushrooms and others against HIV and with some success they found that mushrooms may help to prevent HIV from killing T cells.
5. Lower High Cholesterol
1 Another health benefit of mushrooms is that they help to lower high cholesterol. Mushrooms are some of the foods that lower high cholesterol. Researchers point to the compound, eritademine, found in mushrooms that lowers high cholesterol.
6. Fight Fatigue and Stress
Feeling fatigued and weary? Don't stress, just add mushrooms to your diet. Mushrooms have the health benefit of fighting fatigue and stress. Mushrooms are excellent sources of vitamin B, namely niacin and riboflavin that help the body to stay healthy and functional.
1 http://www.mykoweb.com/articles/MushroomMedicine.html
7. As Antibiotic
There are, of course, many other useful compounds that one can get from mushrooms. Mushrooms live in a constant battle with bacteria and other fungi and have developed a host of antibiotics to defend themselves from attack from other organisms. Modern antibiotic treatment was first ushered in with the discovery of penicillin from the imperfect fungus Penicillium. However, basidiomycetes represent a great untapped reservoir of such compounds - when a group of researchers screened extracts of 204 species of basidiomycetes collected in Spain, 109 were found to have antimicrobial activity. Considering that many strains of pathogenic bacteria are becoming increasingly resistant to our present arsenal of antibiotics, the importance of developing novel antibiotics is clear.
D. Mushroom as Pet Care
1 Mushrooms legendary effects on promoting good health and vitality and increasing a body's adaptive abilities have been supported by recent studies. These studies suggest that Mushrooms are probiotic - they help a body strengthen itself and fight off illness & cancer by maintaining physiological homeostasis - restoring your pet's bodies balance and natural resistance to disease. The compounds they contain have been classified as Host Defense Potentiators (HDP) which can have immune system enhancement properties( boost immune system! ).
E. Mushroom as Health Food
2 "Mushrooms are valuable health food - low in calories, high in vegetable proteins, iron, zinc, chitin, chiton, fiber, vitamins & minerals. Mushrooms also have a long history of use in Traditional Chinese Medicine (TCM). Their legendary effects on promoting good health and vitality and increasing your body's adaptive abilities have been supported by recent studies. These studies suggest that Mushrooms are probiotic - they help our body strengthen itself and fight off illness by maintaining physiological homeostasis - restoring our bodies
1 www.gmushrooms.com/Health/Pets.htm
2 http://www.associatedcontent.com/article/1520696/health_benefits_of_mu shrooms.html?cat=5
health, balance and natural resistance to disease. The compounds they contain have been classified as Host Defense Potentiators (HDP) which can have immune system enhancement properties ( boost immune system )."
1 As a food source, mushrooms, in general, are a healthy addition to any diet because they contain relatively high concentrations of protein, fiber, minerals, B vitamins and ascorbic acid. Medicinal mushrooms, such as those used in the Mushroom Matrix, provide much more potent and targeted health benefits. The use of mushrooms for medical purposes dates back to ancient times. And while there have always been some holistic health practitioners in the Western world who have made use of mushrooms in treating their patients, it was among cultures of the Eastern world, such as in China, that the real "art" of using medicinal mushrooms survived through the centuries.
1 http://www.associatedcontent.com/article/1520696/health_benefits_of_mu shrooms.html?cat=5
E. How Mushroom Grow?
1PhaseI
Straw bedding from horse farms, or baled straw, protein meal, gypsum and water are mixed together and kept outdoors to be biochemically converted into the preliminary food source for the mushroom by the tremendous heat naturally evolved.
Phase II
The compost produced in "Phase I" is mixed with vegetable oil and more water, then filled into wooden trays before "Phase II" starts. Once into the "Phase II" room, the compost is pasteurized to free it of weed molds and insects, then cooled down to room temperature so that the mushroom spawn can be added. "Phase II" requires six (6) days to accomplish.
http://66.218.69.11/search/cache?ei=UTF-8&p=Uses+of+mushroom&fr=slv8-msgr&u=www.health.pon.net/&w=uses+mushroom+mushrooms&d=K667L52uSV2g&icp=1&.intl=us
Spawn Running
1 After the spawn has been planted, it will grow in thirteen (13) days to completely cover the compost that is now serving as a food source.
A Brief Description of Mushroom Production Case Holding and Growing
A mixture of peat moss, limestone, and water is applied to the top of the tray. The spawn starts to grow in the mixture and in a few days, carefully controlled environmental changes bring about fruiting or pinning.
The environment is controlled carefully to encourage the mushrooms to reach maturity. Size and quality are of utmost importance. The mushrooms are then picked skillfully, according to size and maturity, and hand sorted into baskets. The stump is trimmed and discarded. The crop is actually picked for up to four breaks, or 28 days, and then dumped and replaced with a
new crop.
1http://66.218.69.11/search/cache?ei=UTF-8&p=Uses+of+mushroom&fr=slv8-msgr&u=www.health.pon.net/&w=uses+mushroom+mushrooms&d=K667L52uSV2g&icp=1&.intl=us
Packing
1 The harvested mushrooms are immediately placed in a cooler, chilled, then packed in a film-wrapped container or bulk boxes and moved into the finished product cooler. Very strict quality control checks are used to assure a high quality product. The boxed product is then placed in refrigerated trucks and delivered to the markets within 24-48 hours after harvest.
1http://66.218.69.11/search/cache?ei=UTF-8&p=Uses+of+mushroom&fr=slv8-msgr&u=www.health.pon.net/&w=uses+mushroom+mushrooms&d=K667L52uSV2g&icp=1&.intl=us
VI. Conclusion/Recommendation
The researcher concludes that mushroom is very useful, important and helpful to meet the basis needs of people not only in Misamis Occidental but as well as the people living on earth.
It is useful in the sense that it can be used as medicine to treat different diseases such as cancer, HIV, fatigue, stress, high cholesterol and Obsessive-Compulsive Disorder. It is very important because it is also used as pet care and serve as dietary supplement. It is helpful because it can help people alleviate their living through producing more of it.
Therefore I recommend that further study of this topic should be made in order to discover more about the usefulness and importance of mushrooms.
VII. Bibliography
A. Links
1. http://www.associatedcontent.com/article/1520696/health_benefits_of_mu shrooms.html?cat=5
2. http://www.mykoweb.com/articles/MushroomMedicine.html
3. www.gmushrooms.com/Health/Pets.htm
4. http://66.218.69.11/search/cache?ei=UTF-8&p=Uses+of+mushroom&fr=slv8-msgr&u=www.health.pon.net/&w=uses+mushroom+mushrooms&d=K667L52uSV2g&icp=1&.intl=us
5. mdc.mo.gov/nathis/mushrooms/mushroom
5. www.allaboutmushrooms.com/mushrooms.htm
B. Dictionary
The Grolier International Dictionary
C. Interview
Nicholas Madanguit, Agriculturist
|
The Importance and Uses of Mushroom to the People of Misamis Occidental
II. Abstract
Basic needs of every human being is the foundation that can give us success or bring us down. It provides us with a part of our road map to living a life on purpose. We’ve been meeting them to have a full and creative life. W e struggle to find a way to meet them.
This research paper is done to help people of Misamis Occidental meet their basic needs. The researcher chose the importance and uses of mushroom because it is not so popular in Misamis Occidental that the fungi mushroom is so useful and helpful in obtaining basic needs of people.
This research paper gives an information of what a mushroom is, its kind, cautions and cooking hints, edible and poisonous mushroom, mushroom as medicine, mushroom as health food and how it grows.
III. Introduction
Mushrooms are very important to people because it is not only a nutritious food but there are many advantages we can get from it. Through knowing the importance and uses of mushrooms, could solve the starvation and health problems of the people in Misamis Occidental.
There are only few individuals in our place know its importance and uses that is why I made a study and write this research paper to give information about the importance and uses of mushroom in our lives. Hopefully, those who can read this would study further on this or discover more about mushroom.
This research paper which is the importance of mushroom and its uses is studied to know its importance to every people, how it could solve the problems experienced in the country and some ideas in producing it.
IV. Methods/Procedure
In order to know the importance and uses of mushroom to every people, the researcher made the following methods/procedure:
1. Interview some agriculturist
2. Read encyclopedias
3. Research to the internet
V. Results
A. What is a mushroom?
Mushrooms are not plants. They are actually the fruits of fungus. The fungus itself is simply a net of threadlike fibers, called a mycelium, growing in soil, wood or decaying matter. Mushrooms on a mycelium are like apples on an apple tree.
The function of a mushroom is to produce spores, which are the "seeds" of the fungus. Some kinds of mushrooms produce their spores on gills (the gilled fungi);some in pores (the pore fungi); some on teeth (the tooth fungi); some inside a leathery pouch (the puffballs); some on the inside of shallow cups ( the cup fungi, including the morels); and some simply on the surface of the mushroom (coral fungi and others). The spores form on these various structures, then fall off to blow away on the wind or be carried by animals, water or insects. If a spore lands in a suitable spot, it germinates and grows into a new mycelium.
The mushrooms most people recognize are the gilled fungi. These typical parasol-shaped mushrooms have caps with bladelike gills on the underside and stems with or without rings. The pore fungi are similar in appearance but have a spongy layer of tubes of pores on the underside of the cap instead of gills.
B. The kinds of mushroom, where it can be found, caution and cooking hints?
1 In general, there are two broad classes of cultivated mushrooms: those that prefer to grow on compost, and those that prefer to grow on woody material. The common button mushroom and other Agaricus species fall into the first class, growing readily on compost, but they will also grow on straw. Oyster mushrooms, shiitake, reishi, maitake, and Lions Mane, all prefer woody materials such as sawdust, wood chips, or sometimes straw.
1 www.allaboutmushrooms.com/mushrooms.htm
1. Compost
Each organic material requires a different procedure to render it free of competing organisms. Compost is the most time-consuming material to prepare, requiring a couple of weeks to mature. It needs to be allowed to heat to a temperature that neutralizes harmful species, without letting it get so hot that it kills beneficial microbes. The compost is not allowed to go completely through its natural cycle. Instead it is harvested somewhat early, when it is full of white actinomycetes bacteria that provide the nutrients that mushrooms love. The grower cools the compost, adds some gypsum (calcium sulfate) and mixes in the mushroom spawn.
1 www.allaboutmushrooms.com/mushrooms.htm
2. Woodymaterials
Woody materials and straw can be prepared much more quickly than compost. Traditionally, these materials required a heat treatment, such as pressure sterilization, steam pasteurization, or hot water steeping, to eliminate competing organisms. The peroxide method has now added ways to prepare some substrates without heating. It can also prevent later contamination by airborne molds and bacteria, so using a material that is compatible with hydrogen peroxide addition can save a lot of trouble. For wood-decomposing mushrooms, wood pellet fuel, which disintegrates into sawdust when treated with boiling water, works very well in this regard, and so does wheat straw.
1 www.allaboutmushrooms.com/mushrooms.htm
C. Edible and poisonous mushroom?
1 PUFFBALLS (LYCOPERDON spp. and CALVATIA spp.)
Description: Depending on their size, puffballs have been mistaken at a distance for everything from golf balls to sheep.
These round or pear-shaped mushrooms are almost always whitish, tan or gray and may or may not have a stalk-like base. The interior of a puffball is solid white at first, gradually turning yellow, then brown as the mushroom ages. Finally, the interior changes to a mass of dark, powdery spores, Size: 1" to 12" in diameter, sometimes larger.
When and Where: Late summer and fall; in lawns, open woods, pastures, barren areas. On soil or decaying wood.
Cautions: Each puffball should be sliced from top to bottom and the interior examined. It should be completely white and featureless inside, like a slice of white bread. There should be no trace of yellow or brown (which will spoil the flavor) and especially no sign of a developing mushroom with a stalk, gills and cap (see Poisonous Mushrooms). Amanitas, when young, can resemble small puffballs, but cutting them open will quickly resolve the question.
Cooking Hints: Remove outer skin if it is tough, then slice, dip in batter and fry.
2. SHAGGY MANE (Coprinus comatus)
Description: The shaggy mane or lawyer's wig is so large and distinctive that with a little practice you can identify it from a moving car.
The cap of a fresh specimen is a long, white cylinder with shaggy, upturned, brownish scales. The gills are whitish, and the entire mushroom is fragile and crumbles easily. Most important, as the shaggy mane matures, the 15cap and gills gradually dissolve into a black, inky fluid, leaving only the standing stalk. Size 4" to 6" tall, sometimes larger.
When and Where: Spring, summer and fall, growing in grass, soil or wood chips. Often seen scattered in lawns and pastures.
Cautions: Shaggy manes are best when picked before the caps begin to turn black. However, until you become familiar with these mushrooms, check for the developing ink to be sure of your identification. (note: The shaggy mane is the largest of a group of edible mushrooms called inky caps. The field guides listed at the end of this article can help you identify other members of this group.)
Cooking Hints: Saute butter and season with nutmeg or garlic. Good in scrambled eggs or chicken dishes. Shaggy manes are delicate and should be picked young and eaten the same day.
3. CORAL FUNGI (Clavariaceae)
Description: These fungi appear as clumps of branching stems which point upward. They do look much like coral. Most are tan, whitish or yellowish; a few are pinkish or purple.
Also called club fungi, antler mushrooms or doghair mushrooms. Size: clusters may be up to 8" high.
When and Where: Summer and fall; in wooded areas, growing on the ground or on decaying logs.
Cautions: A few coral fungi have a laxative effect, and some people seem to be particularly sensitive. Avoid coral fungi that taste bitter, bruise brown when handled or have gelatinous bases. These are most likely to case trouble. No serious poisonings from coral fungi have been reported.
Cooking Hints: Tips and upper branches are most tender. Saute and add to vegetables or white sauce.
4. MORELS
(left) Common Morel (center) Half-Free Morel (right) Black Morel
(Morchella spp.) Description: Sponge, pinecone and honeycomb mushroom-the nicknames of the morel-are all appropriate. Morels are easy to recognize and delicious to eat, making them the most popular wild mushroom in Missouri.
The surface of a morel is covered with definite pits and ridges, and the bottom edge of the cap is attached directly to the stem. Size: 2" to 12" tall.
There are three common species of morels:
1. The common morel (Morchella esculenta): When young, this species has white ridges and dark brown pits and is known as the "white morel." As it ages, both the ridges and the pits turn yellowish brown, and it becomes a "yellow morel." If conditions are right the "yellow morel" can grow into a "giant morel," which may be up to a foot tall.
2. The black morel or smoky morel (Morchella elata): The ridges are gray or tan when young, but darken with age until nearly black. The pits are brown and elongated. These morels are best when picked young; discard any that are shrunken or have completely black heads.
3. The half-free morel (Morchella semilibera): This is the exception to the rule that morels have the bottom of the cap attached directly to the stem. The cap of the half-free morel is attached at about the middle (see illustration). These morels have small caps and long bulbous stems.
When and Where: From spring to early summer. Morels are found on the ground in a variety of habitats, including moist woodlands and in river bottoms.
Cautions: Morels are quite distinctive, but there is a small chance they could be confused with false morels. Half-free morels may be confused with a mushroom called the wrinkled thimble cap (Verpa bohemica). Fortunately, this mushroom is also edible in moderation. The cap of the wrinkled thimble cap is free from the stem except at the top (see illustration).
Cooking Hints: Cut morels in half to check for insects. Wash carefully. Morels can be breaded and fried, stewed, baked, creamed or stuffed with dressing. Their delicate flavor is brought out best by sauteing them in butter for about five minutes on each side.
5. Bearded Tooth - (Hericium erinaceus)
Description: With its clumps of hanging white "fur," this tooth fungus looks much like a polar bear's paw. It is pure white when fresh and young, but yellows with age.
The bearded tooth may grow quite large, as much as a foot across. Its size and whiteness make it easy to spot against the dark logs on which it grows.
Other names include bear's head, satyr's beard and hedgehog mushroom. Size 4" to 12" across.
When and Where: Summer and fall; always on trees, logs or stumps.
Cautions: The bearded tooth is distinctive and has no poisonous look-alikes. There are several closely related species which are more open and branched, but all are good edibles.
Only young, white specimens should be eaten; older, yellowed ones are sour.
Cooking Hints: Slice, parboil until tender (taste a piece to test), drain and serve with cheese sauce.
6. Oyster Mushroom (Pleurotus ostreatus)
Description: Those hardy souls who take long winter walks are sometimes treated to the sight of a snow-capped mass of fresh oyster mushrooms growing on a tree or log.
This large white, tan or ivory-colored mushroom is named for its oyster shell-like shape. It has white gills running down a very short, off-center stem. Spores are white to lilac, and the flesh is very soft. Oyster mushrooms usually are found in large clusters of overlapping caps and always on wood. Size: 2" to 8" wide.
When and Where: Spring, summer, fall and during warm spells in winter. On trees and fallen logs.
Cautions: This mushroom has a number of look-alikes, (including Crepidotus and Lentinus spp.), but none are dangerous. they may, however, be woody or unpleasant-tasting. Check by tasting a small piece and by making a spore print. Watch out for the small black beetles which sometimes infest this mushroom.
Cooking Hints: Soak in salted water to remove bugs. Dip in beaten egg, roll in cracker crumbs and fry.
7. Chanterelles (Cantharellaceae)
(top) Chanterelles (bottom) Black Trumpet
Description: Chanterelles are a great favorite of European mushroom hunters and are becoming more popular in the United States.
These mushrooms are funnel-or trumpet-shaped and have wavy cap edges. Most are bright orange or yellow, although one, the black trumpet, is brownish-black. Fresh chanterelles have a pleasant, fruity fragrance.
To make sure you have a chanterelle, check the underside of the cap. Some species of chanterelle are nearly smooth underneath, while others have a network of wrinkles or gill-like ridges running down the stem. The ridges have many forks and crossveins and are always blunt-edged. (True gills are sharp-edged and knifelike). Size 1/2" to 6" wide, 1" to 6" tall.
When and Where: Summer and fall; on the ground in hardwood forests. Usually found in scattered groups.
Cautions: When you can recognize those blunt-edged, crisscrossing ridges, you won't confuse chanterelles with anything else. However, take extra care at first that you do not have the poisonous jack-o-'lantern (see Poisonous Mushrooms). Jack-o'-lanterns have knifelike gills and grow in the tight clusters on wood or buried wood, rather than on the ground.
Cooking Hints: Chanterelles are tough and need long, slow cooking, but when properly prepared their flavor is excellent. Saute slowly in butter until tender, season with salt, pepper and parsley, and serve on crackers.
8. Boletes (Boletaceae)
(left) Boletes (right) King Bolete
Description: If you can picture a hamburger bun on a thick stalk, you will have a good idea of what most boletes look like. These sturdy, fleshy mushrooms can be mistaken at first glance for gilled mushrooms, but if you turn over a cap you will find a spongy layer of pores on the underside rather than bladelikegills. The pore layer can easily be pulled away from the cap.
Bolete caps are usually brownish or reddish-brown, while the pores may be whitish, yellow, orange, red, olive or brownish. Size: Up to 10" tall; caps 1" to 10" wide.
There are more than 200 species of boletes in North America. The King Bolete (Boletus edulis) is probably the best edible.
When and Where: Summer and fall; on the ground near or under trees. Frequently found under pines.
Cautions: Boletes are considered a good, safe edible group for beginning mushroom collectors. However, you should observe these cautions:
1. A few boletes are poisonous. To avoid these, don't eat any boletes that have orange or red pores.
2. Some boletes, while not poisonous, are very distasteful. Check this by tasting a pinch of the raw mushroom cap. If it is bitter or otherwise unpleasant, throw it out.
3. To make them more digestible, boletes should be cooked before eating. If the cap is slimy, peel off the slime layer; it sometimes causes diarrhea.
4. Bugs seem to like boletes as much as people do, so check your specimens carefully. Boletes also tend to decay quickly. Be sure to collect and eat only fresh specimens.
Cooking Hints: Remove tough stems, and peel off the pore layer in all but the youngest specimens.
Saute in butter and add to any cheese dish. Dried boletes also are good in soups.
9. Sulfur Shelf (Laetiporus sulphureus)
Description: These mushrooms light up the forest with their brilliant orange-red caps and pale sulfur-yellow pore surfaces. Some specimens fade to a peach or salmon color.
The sulfur shelf always grows on wood, usually in large masses of overlapping caps. It has no stem; the cap is attached directly to the wood. The pores are tiny.
Other names include chicken mushroom and chicken of the woods. Size 2" to 12" wide.
When and Where: Summer and fall; in clusters on living trees or dead wood.
Cautions: This is a distinctive mushroom with no poisonous look-alikes. It does cause a mild allergic reaction (swollen lips) in some people.
Cooking Hints: Cook only the tender outer edges of the caps; the rest is tough and woody. Slice and simmer in stock for 45 minutes, then serve creamed on toast.
When cooked, this mushroom has the texture and often the taste of chicken.
10. Hen-of-the-Woods (Grifola frondosa)
Description: This mushroom really does look something like a large, ruffled chicken. It grows as a bouquet of grayish-brown, fan-shaped, overlapping caps, with offcenter white talks branching from a single thick base. On the underside, the pore surface is white.
A single clump of hen-of-the-woods can grow to enormous size and weigh up to 100 pounds. It often grows in the same spot year after year.
When and Where: Summer and fall; on the ground at the base of trees, or on stumps.
Cautions: Many gilled mushrooms grow in large clumps-remember that hen-of-the-woods is a pore fungus.
This mushroom has no poisonous look-alikes, but there are some similar species of pore fungi that are tough and inedible. If what you have tastes leathery or otherwise unpleasant, you probably didn't pick a hen-of-the-woods.
Cooking Hints: Use only fresh, tender portions. Simmer in salted water until tender (requires long, slow cooking), and serve as a vegetable with cream sauce; or chill after cooking and use on salads.
There are many other good edible wild mushrooms available to Missouri mushroom hunters, including the popular meadow mushrooms. If you'd like to try collecting some of these, the references listed at the end of this article will help you do so safely.
Every mushroom hunter should be familiar with the three most dangerous groups of fungi. These are the amanitas, the false morels and a catch-all category known as little brown mushrooms (LBMS). Mushrooms in these groups cause virtually all the fatal mushroom poisonings in the United States, with amanitas alone accounting for 90 percent of mushroom-related deaths. The pictures and descriptions on the following pages will help you avoid them.
There also are hundreds of other mushrooms that will cause anything from a mild stomachache to severe physical distress-including vomiting, diarrhea, cramps and loss of coordination. Two common poisonous mushrooms of this type, the jack-o'lantern and the green-spored Lepiota, are described here. Although the symptoms of poisoning from these mushrooms may be alarming, they usually pass in 24 hours or less with no lasting effects. You should, however, notify your doctor immediately if you suspect mushroom poisoning of any kind.
There is no quick and easy test that will separate edible from poisonous mushrooms-including peeling the cap, testing with a silver spoon, checking for insect damage or any other folk method. To avoid mushroom poisoning, you should follow these five rules:
1. Identify each and every mushroom you collect, and only eat those whose identification you are sure of. When in doubt, throw it out.
2. Strictly avoid: any mushroom that looks like an amanita (parasol-shaped mushrooms with white gills); all little brown mushrooms; all false morels.
3. Some people are allergic to even the safest mushrooms. The first time you try a new wild mushroom, it is important that you eat only a small amount and wait 24 hours before eating more.
4. As with other foods, rotting mushrooms can make you ill. Eat only firm, fresh, undecayed mushrooms.
5. Most wild mushrooms should not be eaten raw or in large quantities, since they are difficult to digest.
12. Amanitas (Amanita spp.)
Amanitas are the reason why there are no old, bold mushroom hunters. Several members of this group contain amanitin, one of the deadliest poisons found in nature. One cap of a Destroying Angel (Amanita virosa) can kill a man
An amanita starts as an egg-shaped button which can resemble a small puffball. This breaks open as the mushroom grows. Fully developed amanitas are gilled mushrooms with parasol-shaped caps that may be white, yellow, red or brown. They also have the following characteristics:
1. A saclike cup surrounding the base of the stem. This often is buried just beneath the soil surface and may not be obvious.
2. A ring on the stem.
3. White gills.
4. A white spore print (see page 12).
Both the ring and the bulb may be destroyed by rain or other disturbance. For this reason, beginning mushroom hunters should avoid all parasol-shaped mushrooms with white gills.
Amanitas are usually found on the ground in woodlands in summer and fall, but be on the lookout for them whenever you hunt for mushrooms.
13. Green-spored Lepiota (Chlorophyllum molybdites)
These large, common mushrooms often appear in fairy rings on suburban lawns, and are frequently eaten by the lawn's owner-to his or her regret. They cause violent gastrointestinal upset.
The green-spored lepiota is parasol-shaped and has a cream or tan, scaly cap, a large ring on the stem and cream-colored gills which turn dingy green with age. As its name suggests, it is the only mushroom with a greenish spore print. Size 4" to 12" tall, 2" to 12" in diameter.
1 mdc.mo.gov/nathis/mushrooms/mushroom
This mushroom is found in summer and fall, on the ground in lawns, pastures and meadows.
C . Mushrooms As Medicine
1. For the treatment of cancer
1 Mushrooms are also good for more than mere eating. Mushrooms help the body to fight cancer as research suggest that mushrooms may help prevent breast cancer, particularly in postmenopausal women. Mushrooms contain the compound, conjugated linoleic acid, which inhibits aromatase, the protein in the body that makes estrogen. When the body is able to control its estrogen levels, it is less likely to develop breast cancer than when estrogen levels are high. So eating about 3 ½ ounces of mushrooms a day could help prevent breast cancer.
2. As dietary supplement
What about regular consumption of certain mushrooms or mushroom extracts as a dietary supplement to prevent cancer? A number of mushrooms are increasingly being used as "nutriceuticals", notably Lentinula edodes,
1 http://www.mykoweb.com/articles/MushroomMedicine.html
Ganoderma lucidum and G. oregonense, and Agaricus brasiliensis (sold as Agaricus blazei, though the latter name properly refers to a species found in the eastern US and not the cultivated species that originated in Brazil). There are some intriguing studies hinting that there might be something to this, notably a study demonstrating that a group of enoki farmers showed significantly lower cancer rates than the general population of the same area, and a study from Korea (an area with a high rate of gastric cancer) showing an inverse correlation between gastric cancer rate and mushroom consumption.
3. For the treatment of Obsessive-Compulsive Disorder (OCD)
1 After a hiatus of several decades, research into the therapeutic effects of hallucinogenic compounds is once again active. This includes research into uses of psilocybin, a promising use of which is the treatment of obsessive-compulsive disorder (OCD). There have been a number of anecdotal reports of individuals
1 http://www.mykoweb.com/articles/MushroomMedicine.html
with severe OCD (such as handwashing 200+ times per day) being relieved of
obsessive thoughts during the psilocybin experience. More importantly, this effect has been lasting, with reports of individuals going for two years after the experience without OCD symptoms before relapsing. Controlled study of OCD treatment with psilocybin is now being carried out at University of Arizona. Another active study of the therapeutic use of psilocybin includes a study at UCLA investigating whether psilocybin can provide relief of death anxiety in terminal cancer patients. There is also quite a bit of anecdotal information that psilocybin use has a therapeutic effect for chronic sufferers of cluster headaches (an extremely severe recurring type of headache said to be more painful than migraine headaches). Psilocybin is said to break the cycle of headache recurrence, with effects lasting anywhere from two weeks to a year. At present, however, there is no active study looking at this effect.
4. Prevent HIV
Laboratory studies show that polysaccharides, complex sugars, found in mushrooms known as beta-glucans are able to prevent HIV from killing T cells in the body. T cells are the white blood cells in the body that fights viruses and diseases such as HIV and AIDS among others. Shitake and maitake mushrooms have proven themselves to be effective in boosting the immune system. So researchers tested the effects of these two mushrooms and others against HIV and with some success they found that mushrooms may help to prevent HIV from killing T cells.
5. Lower High Cholesterol
1 Another health benefit of mushrooms is that they help to lower high cholesterol. Mushrooms are some of the foods that lower high cholesterol. Researchers point to the compound, eritademine, found in mushrooms that lowers high cholesterol.
6. Fight Fatigue and Stress
Feeling fatigued and weary? Don't stress, just add mushrooms to your diet. Mushrooms have the health benefit of fighting fatigue and stress. Mushrooms are excellent sources of vitamin B, namely niacin and riboflavin that help the body to stay healthy and functional.
1 http://www.mykoweb.com/articles/MushroomMedicine.html
7. As Antibiotic
There are, of course, many other useful compounds that one can get from mushrooms. Mushrooms live in a constant battle with bacteria and other fungi and have developed a host of antibiotics to defend themselves from attack from other organisms. Modern antibiotic treatment was first ushered in with the discovery of penicillin from the imperfect fungus Penicillium. However, basidiomycetes represent a great untapped reservoir of such compounds - when a group of researchers screened extracts of 204 species of basidiomycetes collected in Spain, 109 were found to have antimicrobial activity. Considering that many strains of pathogenic bacteria are becoming increasingly resistant to our present arsenal of antibiotics, the importance of developing novel antibiotics is clear.
D. Mushroom as Pet Care
1 Mushrooms legendary effects on promoting good health and vitality and increasing a body's adaptive abilities have been supported by recent studies. These studies suggest that Mushrooms are probiotic - they help a body strengthen itself and fight off illness & cancer by maintaining physiological homeostasis - restoring your pet's bodies balance and natural resistance to disease. The compounds they contain have been classified as Host Defense Potentiators (HDP) which can have immune system enhancement properties( boost immune system! ).
E. Mushroom as Health Food
2 "Mushrooms are valuable health food - low in calories, high in vegetable proteins, iron, zinc, chitin, chiton, fiber, vitamins & minerals. Mushrooms also have a long history of use in Traditional Chinese Medicine (TCM). Their legendary effects on promoting good health and vitality and increasing your body's adaptive abilities have been supported by recent studies. These studies suggest that Mushrooms are probiotic - they help our body strengthen itself and fight off illness by maintaining physiological homeostasis - restoring our bodies
1 www.gmushrooms.com/Health/Pets.htm
2 http://www.associatedcontent.com/article/1520696/health_benefits_of_mu shrooms.html?cat=5
health, balance and natural resistance to disease. The compounds they contain have been classified as Host Defense Potentiators (HDP) which can have immune system enhancement properties ( boost immune system )."
1 As a food source, mushrooms, in general, are a healthy addition to any diet because they contain relatively high concentrations of protein, fiber, minerals, B vitamins and ascorbic acid. Medicinal mushrooms, such as those used in the Mushroom Matrix, provide much more potent and targeted health benefits. The use of mushrooms for medical purposes dates back to ancient times. And while there have always been some holistic health practitioners in the Western world who have made use of mushrooms in treating their patients, it was among cultures of the Eastern world, such as in China, that the real "art" of using medicinal mushrooms survived through the centuries.
1 http://www.associatedcontent.com/article/1520696/health_benefits_of_mu shrooms.html?cat=5
E. How Mushroom Grow?
1PhaseI
Straw bedding from horse farms, or baled straw, protein meal, gypsum and water are mixed together and kept outdoors to be biochemically converted into the preliminary food source for the mushroom by the tremendous heat naturally evolved.
Phase II
The compost produced in "Phase I" is mixed with vegetable oil and more water, then filled into wooden trays before "Phase II" starts. Once into the "Phase II" room, the compost is pasteurized to free it of weed molds and insects, then cooled down to room temperature so that the mushroom spawn can be added. "Phase II" requires six (6) days to accomplish.
http://66.218.69.11/search/cache?ei=UTF-8&p=Uses+of+mushroom&fr=slv8-msgr&u=www.health.pon.net/&w=uses+mushroom+mushrooms&d=K667L52uSV2g&icp=1&.intl=us
Spawn Running
1 After the spawn has been planted, it will grow in thirteen (13) days to completely cover the compost that is now serving as a food source.
A Brief Description of Mushroom Production Case Holding and Growing
A mixture of peat moss, limestone, and water is applied to the top of the tray. The spawn starts to grow in the mixture and in a few days, carefully controlled environmental changes bring about fruiting or pinning.
The environment is controlled carefully to encourage the mushrooms to reach maturity. Size and quality are of utmost importance. The mushrooms are then picked skillfully, according to size and maturity, and hand sorted into baskets. The stump is trimmed and discarded. The crop is actually picked for up to four breaks, or 28 days, and then dumped and replaced with a
new crop.
1http://66.218.69.11/search/cache?ei=UTF-8&p=Uses+of+mushroom&fr=slv8-msgr&u=www.health.pon.net/&w=uses+mushroom+mushrooms&d=K667L52uSV2g&icp=1&.intl=us
Packing
1 The harvested mushrooms are immediately placed in a cooler, chilled, then packed in a film-wrapped container or bulk boxes and moved into the finished product cooler. Very strict quality control checks are used to assure a high quality product. The boxed product is then placed in refrigerated trucks and delivered to the markets within 24-48 hours after harvest.
1http://66.218.69.11/search/cache?ei=UTF-8&p=Uses+of+mushroom&fr=slv8-msgr&u=www.health.pon.net/&w=uses+mushroom+mushrooms&d=K667L52uSV2g&icp=1&.intl=us
VI. Conclusion/Recommendation
The researcher concludes that mushroom is very useful, important and helpful to meet the basis needs of people not only in Misamis Occidental but as well as the people living on earth.
It is useful in the sense that it can be used as medicine to treat different diseases such as cancer, HIV, fatigue, stress, high cholesterol and Obsessive-Compulsive Disorder. It is very important because it is also used as pet care and serve as dietary supplement. It is helpful because it can help people alleviate their living through producing more of it.
Therefore I recommend that further study of this topic should be made in order to discover more about the usefulness and importance of mushrooms.
VII. Bibliography
A. Links
1. http://www.associatedcontent.com/article/1520696/health_benefits_of_mu shrooms.html?cat=5
2. http://www.mykoweb.com/articles/MushroomMedicine.html
3. www.gmushrooms.com/Health/Pets.htm
4. http://66.218.69.11/search/cache?ei=UTF-8&p=Uses+of+mushroom&fr=slv8-msgr&u=www.health.pon.net/&w=uses+mushroom+mushrooms&d=K667L52uSV2g&icp=1&.intl=us
5. mdc.mo.gov/nathis/mushrooms/mushroom
5. www.allaboutmushrooms.com/mushrooms.htm
B. Dictionary
The Grolier International Dictionary
C. Interview
Nicholas Madanguit, Agriculturist
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