Name of edible fungus strain [preferably scientific name]

Brief introduction and type characteristics of Russula;

The fruiting body is generally medium-sized, and the diameter of the cap is 5-65438 02 cm. After being flat and hemispherical at first, the middle part of the cap is sunken, sticky, dull or velvet-like, with a crimson to dark (black) red middle part and a light red edge.

Hu, who grows under the tree, is a red mushroom color with thin horizontal stripes on the edge of the lid. Mushroom meat is white and thick and is often eaten by insects. It tastes and smells good. The folds of bacteria are white and turn milky yellow when they get old. They can be red near the eyelid edge, slightly dense to slightly thin, often bifurcated, with transverse veins between folds. The stalk is 3.5-5 cm long and 0.5-2 cm thick, white, with light coral red on one side or base, cylindrical or tapering downward, medium solid or soft. Spores are white or extremely light gray. Spores are colorless, nearly spherical, with small warts, 7.5—9× 7.3—8.65438 0 microns. The cyst is nearly spindle-shaped, 51-85× 8-13 micron.

There are three kinds of russula, russula, russula squamosa and russula. Among them, russula has the best taste, and the wild russula cannot be planted artificially, so the yield is not high. However, Guilin, Guangxi, as the main producing area of Russula in China, local farmers planted a large number of red cone trees suitable for Russula growth in the mountains, and realized the large-scale production of wild Russula by changing the forest environment.

Ecological habits: in summer and autumn, live on the ground or live alone in the forest. It is a mycorrhizal fungus that grows with the roots of Aralia elata, Aralia elata and other trees.

Dietotherapy: sweet and warm, it has the effects of nourishing blood and nourishing yin, cooling and detoxifying.

Origin: Guizhou, Henan (Nanyang), Hubei, Fujian, Jiangxi (Ganzhou), Guangxi, Sichuan, Yunnan, Liaoning, Jiangsu, Shaanxi and other places.

Russula is a fungus plant phylum, basidiomycetes, mushrooms, Russulaceae. The mushroom cap is 4-9 cm wide, flat and hemispherical, flat to concave, non-sticky, dull or velvet-like, sometimes white in the middle, coral red or bright, purplish red at the edge, sometimes apricot yellow, partially or completely faded to pink cinnamon or pale white, and no stripes at the edge. Mushroom meat is white and thick and is often eaten by insects. It tastes delicious and smells delicious, but it gradually tastes a little spicy or mint after chewing. The folds of bacteria are white and turn milky yellow when they get old. They can be red near the eyelid edge, slightly dense to slightly thin, often bifurcated, with transverse veins between folds. The stalk is 3.5-5 cm long and 0.5-2 cm thick, white, with light coral red on one side or base, cylindrical or tapering downward, medium solid or soft. Spore imprint is light milky yellow. Spores are colorless, nearly spherical, with small warts, 7.5—9× 7.3—8.65438 0 microns. The cyst is nearly spindle-shaped, 51-85× 8-13 micron. After drying, it is deep red and purple, fresh or deep purple. Mushroom meat is white and soft. In summer and autumn, the forest is on the ground or lonely. It is a mycorrhizal fungus that grows with the roots of Aralia elata, Aralia elata and other trees. Location: Liaoning, Nanyang, Jiangsu, Fujian, Guangxi, Sichuan, Guizhou and Yunnan.

For related questions, please pay attention to the online Q&A column of experts in China Edible Fungi Business Network.