Amanita yema

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Amanita yema
Amanitayema.jpg
Scientific classification OOjs UI icon edit-ltr.svg
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Amanitaceae
Genus: Amanita
Species:
A. yema
Binomial name
Amanita yema
Guzmán & Ram.-Guill. (2001)

Amanita yema is a species of mushroom-forming fungus in the genus Amanita , family Amanitaceae. [1] The fungi can be identified by their pileus [2] , with a red center that gradually fades into a yellow-hued edge. Growing only in forest outskirts in Mexico, [3] the fungus is a member of the plant biome as it is a mycorrhizal fungus. [4]

Contents

Taxonomy

Amanita yema was identified as a species of fungus in 2001 by Guzmán & Ram.-Guill. [5] It was soon categorized under the taxa: Amanita caesarea complex [3]

Description

Standing tall with a pileus that fades from a red center to a yellow margin, this fungus stands out. With a base that ranges from a white/yellow color to an orange colored stem. Its gills, or lamella, are also described to have a white or yellow tint. [2] Stemming from the soil, the fungus is often found around forest edges in Mexico. The fungus is said to have a mild odor and taste. [1]

Habitat and distribution

This mushroom is found in most temperate forests in Mexico [6] and is locally used [4] by its natives. There is a demand for this fungus in Italy, but no trade has been made with Mexico. [6] As part of the Amanita caesarea complex, it is deemed to have a high cultural significance [7] in Ixtlan.

Edibility

This mushroom is deemed to be a wild edible [3] fungus, and is said to have a pleasant taste. It is often consumed with other mushrooms and meat. Although with its simplicity and rather small size, many eat the mushroom by itself. With a simple light washing with water, [8] it is ready to be cooked. It is, however, a species of fungi that is avoided, as it is similar in appearance to the toxic fungal species Amanita muscaria. [4] Its local abundance is low. [4]

References

  1. 1 2 "Amanita yema". www.amanitaceae.org. Retrieved 2022-05-08.
  2. 1 2 Tulloss, R. (2009). "Notes on Amanita section Caesareae, Torrendia, and Amarrendia (Agaricales, Amanitaceae) with provisional division into stirpes and annotated world key to species of the section". S2CID   53058804.{{cite journal}}: Cite journal requires |journal= (help)
  3. 1 2 3 Garibay-Orijel, R.; Cifuentes, J.; Estrada-Torres, A. (2006). "People using macro-fungal diversity in Oaxaca, Mexico". S2CID   54756404.{{cite journal}}: Cite journal requires |journal= (help)
  4. 1 2 3 4 Garibay-Orijel, Roberto; Córdova, Juan; Cifuentes, Joaquín; Valenzuela, Ricardo; Estrada-Torres, Arturo; Kong, Alejandro (2009). "Integrating wild mushrooms use into a model of sustainable management for indigenous community forests". Forest Ecology and Management. 258 (2): 122–131. doi:10.1016/j.foreco.2009.03.051. ISSN   0378-1127.
  5. ↑ "Amanita tecomate". Global Biodiversity Information Facility . Retrieved 2022-05-07.
  6. 1 2 Wild product governance : finding policies that work for non-timber forest products. Sarah A. Laird, Rebecca J. McLain, Rachel Wynberg. London: Earthscan. 2010. ISBN   978-1-84977-519-9. OCLC   659560965.{{cite book}}: CS1 maint: others (link)
  7. ↑ Garibay-Orijel, Roberto; Caballero, Javier; Estrada-Torres, Arturo; Cifuentes, Joaquín (2007-01-11). "Understanding cultural significance, the edible mushrooms case". Journal of Ethnobiology and Ethnomedicine. 3 (1): 4. doi: 10.1186/1746-4269-3-4 . ISSN   1746-4269. PMC   1779767 . PMID   17217539.
  8. ↑ Carrera, D.; Sobal, M.; Aguilar, A.; Navarro, M.; Bonilla, M.; Saavedra, A. L. (1998). "Canning technology as an alternative for management and conservation of wild edible mushrooms in Mexico". S2CID   106394674.{{cite journal}}: Cite journal requires |journal= (help)
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