Portal:Fungi

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A fungus is any member of a large group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. The Fungi are classified as a kingdom that is separate from plants and animals. The discipline of biology devoted to the study of fungi is known as mycology or fungal biology, which is historically regarded as a branch of botany, even though genetic studies have shown that fungi are more closely related to animals than to plants. Fungi reproduce via spores and grow as hyphae, mycelia, and further specialized structures. Fungal spores are often produced on specialized structures or in fruiting bodies, such as the head of a mushroom. Abundant worldwide, most fungi are mostly invisible to the naked eye because of the small size of their structures, and their cryptic lifestyles in soil, on dead matter, and as symbionts of plants, animals, or other fungi. Fungi perform an essential role in the decomposition of organic matter and have fundamental roles in nutrient cycling and exchange. They have long been used as a direct source of food, such as mushrooms and truffles, as a leavening agent for bread, and in fermentation of various food products, such as wine, beer, and soy sauce.

Since the 1940s, fungi have been used for the production of antibiotics, and, more recently, various enzymes produced by fungi are used industrially and in detergents. Fungi are also used as biological agents to control weeds and pests. Many species produce bioactive compounds called mycotoxins, such as alkaloids and polyketides, that are toxic to animals including humans. The fruiting structures of a few species are consumed recreationally or in traditional ceremonies as a source of psychotropic compounds. Fungi can break down manufactured materials and buildings, and become significant pathogens of humans and other animals. Losses of crops due to fungal diseases or food spoilage can have a large impact on human food supplies and local economies. Despite their importance on human affairs, little is known of the true biodiversity of Kingdom Fungi, which has been estimated at around 1.5 million species, with about 5% of these having been formally classified.

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Polyozellus multiplex, the only species in the genus
Polyozellus is a genus of fungi in the family Thelephoraceae, a grouping of mushrooms known collectively as the leathery earthfans. A monotypic genus, it contains the single species Polyozellus multiplex, first described in 1899, and commonly known as the blue chanterelle, the clustered blue chanterelle, or, in Alaska, the black chanterelle. The distinctive fruit body of this species resembles blue- to purple-colored clusters of vase- or spoon-shaped caps with veiny wrinkles on the undersurface that run down the length of the stem.

Polyozellus has had a varied taxonomic history and has been reclassified several times at both the family and genus level. The range of Polyozellus includes North America and eastern Asia, where P. multiplex may be found growing on the ground in coniferous forests, usually under spruce and fir trees. It is an edible species, and has been harvested for commercial purposes. Polyozellus multiplex contains the bioactive compound polyozellin, shown to have various physiological properties, including suppressive effects on stomach cancer.

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Pholiota squarrosa, commonly known as the shaggy scalycap, the shaggy pholiota, or the scaly pholiota, is a species of mushroom in the family Strophariaceae. Common in North America and Europe, it is often an opportunistic parasite, and has a wide range of hosts among deciduous trees, although it can also infect conifers. It can also live as a saprobe, deriving nutrients from decomposing wood. The mushroom is typically found growing in clusters at the base of trees and stumps. Both the cap and the stem are covered in small, pointed scales that are pointed downward and backward. The crowded gills are yellowish, then later rust-brown. The mushroom has an odor that, depending on the author, has been described as resembling garlic, lemon, radish, onion, or skunk. It has a strong taste, resembling radishes. Once thought to be edible, it is now considered and known to be poisonous, especially if consumed in combination with alcohol. The mushroom contains unique chemicals thought to help it infect plants by neutralizing defensive responses employed by them. The very similar P. squarrosoides differs in having a paler cap that is sticky between the scales, and smaller spores.

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Main topics lists: Outline of fungi and Outline of lichens

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