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The English word fungus is directly adopted from the Latin fungus (mushroom), used in the writings of Horace and Pliny. [10] This in turn is derived from the Greek word sphongos (σφόγγος 'sponge'), which refers to the macroscopic structures and morphology of mushrooms and molds; [11] the root is also used in other languages, such as the German Schwamm ('sponge') and Schimmel ('mold').
Cultivating fungi can yield foods (which include mostly mushrooms), medicine, construction materials and other products. A mushroom farm is involved in the business of growing fungi. The word is also commonly used to refer to the practice of cultivation of fungi by animals such as leafcutter ants, termites, ambrosia beetles, and marsh periwinkles.
Pholiota squarrosa growing at the base of a tree. A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.
“Fungi that grow in symbiosis with living trees are used to create a food crop from new tree plantings, and we found that production of fungi using this system can lead to a very significant ...
In a new study published on August 29, 2024, in Nature Microbiology, researchers go into detail about how this novel fungus can turn food waste into delectable desserts and main courses. Related ...
Edible mushrooms are the fleshy fruit bodies of numerous species of macrofungi (fungi that bear fruiting structures large enough to be seen with the naked eye). Edibility may be defined by criteria including the absence of poisonous effects on humans and desirable taste and aroma. Mushrooms that have a particularly desirable taste are described ...
Commonly, fungi grow on carbon-rich substrates like monosaccharides (such as glucose) and polysaccharides (such as amylose). Aspergillus species are common contaminants of starchy foods (such as bread and potatoes), and grow in or on many plants and trees. [citation needed]
In addition, the fungus is frequently found as a mould growing on dry-cured meat products as well. [13] [14] This species has been isolated from other food products such as nuts, fats, margarine, fermented sausages, yogurt, sour cream, lactose powder, and high fat-filling cakes.