These creatures of nature are familiar to us from childhood. Everyone knows about the role of mushrooms in human nutrition, in the production of certain food products (for example, kefir, bread, cheeses, wine), in the creation of antibiotic drugs. But many people will probably find it difficult to answer correctly the question “A mushroom is a plant or animal, fruit or vegetable”. But if botany itself has not yet decided on this issue for a long time, then what can we say about ordinary citizens?
Mycology
The concept of mushrooms, as a separate segment of wildlife, was formed only in the 70s of the last century. Mushrooms have been defined as the kingdom of nature, uniting organisms that contain signs of both plants and animals (in fact, a mushroom is both). A scientific study of these creatures stood out in the science of mycology - a branch of botany.
Diversity
The kingdom of mushrooms is very diverse - biological and ecological. These organisms have become a fundamental and integral part of some ecological systems, water and soil. According to various estimates of mycologists, there are from 100,000 to 1.5 million species of these creatures on the planet. Classes of mushrooms (as of 2008) number 36, and families - 560.
Mushrooms in nature
The role of these organisms in the ecological system of the Earth is great. Many fungi convert organic substances into inorganic ones, essentially engaged in the disposal of dead organic cells. And plants, in turn, carrying out symbiosis with mushrooms, feed on the products of their vital functions. Mushrooms interact with higher plants, and with algae, and with insects, and with animals. So in ruminants, mushrooms are an important and indispensable component for digesting plant foods.
Role in people's lives
Since ancient times, a mushroom is, first of all, a food source for a certain part of humanity. Written information about the use of mushrooms five thousand years ago is known (but, probably, cavemen also used them as food ). Since mushrooms are present in various niches of nature - both on water, and on land, and in the air - then it was not without them to cook some types of food. Some varieties of cheeses, kefir, yeast bread, beer, wine - these products appeared solely due to the vital activity of these organisms. And in the modern world, mushroom is also the raw material for the production of certain drugs (antibiotics) that kill pathogenic bacteria and help in the treatment of previously fatal diseases such as pneumonia.
Reproduction and resettlement
Mushrooms have a fairly effective, created by nature, method of reproduction. Fungi spores are either one or several cells with microscopic sizes (from 1 to 100 microns). These cells contain a small amount of nutrients and rarely survive. But, when they get into a nutritious and favorable environment, germinating, they give life to a new mycelium. The low survival rate is compensated by nature with a huge amount of spores. So a medium-sized fungus mushroom produces up to 30 billion spores, and champignon - up to 40! There are spores of asexual and sexual reproduction fungi that perform essentially different functions in the life of the fungus. The first - for mass resettlement during the growing season. The second - to create a variety of offspring.
Kefir mushroom
Actually, this is not even one, but a whole group of different organisms. It is interesting that kefir mushroom (also known as Tibetan or milk) represents the symbiosis of microorganisms of various species, formed during prolonged development. These creatures are so adapted to living together that they behave as a single and indivisible organism. And the basis of white and yellow kefir mushrooms of a specifically acidic taste is yeast and streptococci (lactic acid bacilli), which determine its nutritional value and benefit for the human body. In general, the composition of this symbiosis includes more than 10 different microorganisms that grow and multiply together, including acetic acid bacteria. Thus, the result of the vital activity of this community of organisms can be attributed both to the products of lactic acid and to the products of alcoholic fermentation at the same time. And the resulting Tibetan kefir includes lactic acid, and alcohol, and carbon dioxide, and enzymes, which gives it a special originality and taste (in addition to the benefits of regular use).
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History of Tibetan Kefir
It has more than one century. According to historians, kefir mushroom has been known for several thousand years. The monks fermenting milk in special clay pots noticed that it turned sour differently. So kefir mushroom was discovered and cultivated. Over time, Tibetan monks learned that a similar product, obtained as a result of the joint fermentation and activity of several types of microorganisms, has a very positive effect on the organs of the human body with regular use, strengthening and restoring. The liver and stomach, pancreas and heart felt great! Since then, many diseases have been treated with Tibetan kefir, using mainly as a prophylactic.