Lactifluus piperatus

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Lactifluus piperatus
Lactarius piperatus 98569.jpg
Scientific classification Red Pencil Icon.png
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Russulales
Family: Russulaceae
Genus: Lactifluus
Species:
L. piperatus
Binomial name
Lactifluus piperatus
(L.) Roussel (1806)
Synonyms [1]

Agaricus piperatusL. (1753)
Agaricus acris Bull. (1785)
Agaricus lactifluus var. piperatus(L.) Pers.
Lactaria piperata(L.) Pers.
Lactarius piperatus (L.) Pers. (1797)
Lactifluus piperatus(L.) O.Kuntze (1891)

Contents

Lactifluus piperatus
Information icon.svg
Gills icon.pnggills on hymenium
Convex cap icon.svg cap is convex
Decurrent gills icon2.svg hymenium is decurrent
Bare stipe icon.svg stipe is bare
Transparent spore print icon.svg
 spore print is white
Mycorrhizal fungus.svgecology is mycorrhizal
Mycomorphbox Caution.pngedibility: not recommended

Lactifluus piperatus (synonym Lactarius piperatus), commonly known as the blancaccio, is a semi-edible basidiomycete fungus of the genus Lactifluus . Despite being edible, it is not recommended by some because of its poor taste, though can be used as seasoning when dried. The fruiting body is a creamy-white mushroom which is funnel-shaped when mature, with exceptionally crowded gills. It bleeds a whitish peppery-tasting milk when cut. Widely distributed across Europe and eastern North America, Lactifluus piperatus has been accidentally introduced to Australia. Mycorrhizal, it forms a symbiotic relationship with various species of deciduous tree, including beech, and hazel, and fruiting bodies are found on the forest floor in deciduous woodland.

Systematics and taxonomy

The species was one of the many species named by Linnaeus who officially described it in Volume Two of his Species Plantarum in 1753 as Agaricus piperatus, [2] the specific epithet deriving from the Latin adjective piperatus meaning "peppery". [3] For many years, Tyrolian naturalist Giovanni Antonio Scopoli had been considered the author of the first description; however, a recent revision of the International Code of Botanical Nomenclature in 1987 changed the rules regarding the starting date and primary work for names of fungi. Previously, the starting date had been set as January 1, 1821, the date of the works of the 'father of mycology', Swedish naturalist Elias Magnus Fries, but now names can be considered valid as far back as May 1, 1753, the date of publication of Linnaeus' seminal work. [4]

Lactifluus piperatus was the original type species of the genus Lactarius . However, after the finding that Lactarius actually represented more than one genus, [5] the species Lactarius torminosus was conserved as type for that genus. [6] [7] [8] Thus, L. piperatus is now the type species of Lactifluus, which was split from Lactarius and contains mainly tropical milk-caps, but also some species of the north temperate zone. [9] Phylogenetic research showed that L. glaucescens , sometimes considered only a variety of L. piperatus, is a distinct species in Europe. [10] Furthermore, the existence of at least ten lineages worldwide, with no overlap among continents, was shown for the group around L. piperatus, suggesting that populations in North America might actually be distinct species. [10]

It is commonly known as the peppery milk cap, [11] pepper milkcap, [12] peppery Lactarius, [13] peppery milk mushroom, [14] white peppery milk-cap, or other similar names. Similarly, in German it is known as the Pfeffermilchling ("pepper milk cap"). [15]

Description

The similar L. vellereus is differentiated by its shorter, thicker stipe and its large, woolly cap. Lactarius-vellereus-11-X-2007-066.jpg
The similar L. vellereus is differentiated by its shorter, thicker stipe and its large, woolly cap.

Lactifluus piperatus has a cap that varies from 6–16 cm (2.5–6.5 in) across and is convex with a widely funnel-shaped center. The cap is creamy-white in colour, glabrous and not glossy; its surface may become cracked in dry locales. [16] The stipe is white in colour, smooth, [17] 3–7 cm (1–3 in) long by 2–3 cm (1–1 in) thick and is cylindrical, sometimes tapering towards the base. [11] There is a thick layer of firm white flesh, and the decurrent gills are particularly crowded and narrow, sharing the white colouration of the stem but becoming creamy with age. [11] [17] As with other species of Lactarius, [11] there is abundant milk (latex), which is white, [17] and dries olive-green. [18] It has a white spore print with elongate, elliptic or amyloid spores which are ornamented, as with L. vellereus . The spores measure from 6.5–9.5 by 5–8  μm, and have tiny warts. [11] [17]

L. vellereus is larger with a thick stipe, woolly cap and less crowded gills, [15] but is not as tall. [11] Russula delica is similar in colour and shape, though has adnate blue-green tinged gills and no milk. [16] L. deceptivus is also similar, but is differentiated by its less crowded gills, firmer cap margin and less acrid milk. [19] Close to L. piperatus is L. glaucescens , which is differentiated by its milk that dries with a greenish colour. [20]

Distribution and habitat

Lactifluus piperatus in the wide sense, i.e. including probably several species, [10] is found in Europe, [11] the Black Sea region in northeastern Turkey, [21] and eastern and central North America east of Minnesota. [22] It has been accidentally introduced into Australasia, where it is found under introduced and native trees. [23] [24] It is found on the floor in deciduous woodland, particularly under beech (Fagus), and can be found throughout summer and autumn and into early winter. [11] [16] It is relatively common, though not as common as the similar species L. vellereus. [11] L. piperatus is found solitarily or in scattered groups. [25] It is sometimes found growing together with Russula cyanoxantha . [16]

Edibility

The species contains toxins, but despite being described by some mycologists as inedible [25] or even poisonous, [23] [26] Lactifluus piperatus is often considered edible. [11] [13] [17] It is not recommended by some owing simply to its unpleasant taste. [11] It is difficult to digest when eaten raw, but is used as a seasoning when dried; it is also sometimes eaten fresh after parboiling, though its taste is still unappetising. [11] Some recommend frying it in butter with bacon and onion, [15] pickling it, [14] or baking it in a pie or pastry. [16] The milk has a very hot and acrid taste, [11] which is removed if boiled. [17] The mushroom used to be highly regarded in Russia, [27] where it would be picked in dry seasons when other edible species were less available. [17] The mushroom is also popular in Finland, where cooks boil it repeatedly (disposing of the water each time), and then store it in salt water and refrigerate it, then pickle it or serve it in salads. [20] When eaten fresh and raw, the mushroom has been known to cause an irritant reaction on the lips and tongue, which subsides after an hour. [28] The close L. glaucescens has been reported to be poisonous, [29] but it has been speculated that the "poisonings" were caused by the extremely strong, peppery taste, rather than by the presence of actual poisons. [20]

Lactifluus piperatus forms part of an unusual and highly regarded dish in North America, being one of several species parasitized by the lobster mushroom Hypomyces lactifluorum . Once colonized by the parasite, an orange-red crust forms over the surface of the mushroom, and the taste becomes delicious as the parasite infiltrates its host's tissues. [22] It is also a common source of food among red squirrels. [30]

Other uses

Because of the presence of auxins in Lactifluus piperatus metabolites, it can be applied as a rooting hormone to aid the growth of seedlings of various species of plants, including hazel, beech and oak. [31] In the 19th century, it was used as a folk cure for tuberculosis, though it had no effect. [32] In more recent times, it has been found that L. piperatus can be used as an antiviral agent, and the latex has been used against viral warts. [33]

See also

Related Research Articles

<span class="mw-page-title-main">Russulaceae</span> Family of fungi in the order Russulales

The Russulaceae are a diverse family of fungi in the order Russulales, with roughly 1,900 known species and a worldwide distribution. They comprise the brittlegills and the milk-caps, well-known mushroom-forming fungi that include some edible species. These gilled mushrooms are characterised by the brittle flesh of their fruitbodies.

<i>Lactarius</i> Genus of fungi

Lactarius is a genus of mushroom-producing, ectomycorrhizal fungi, containing several edible species. The species of the genus, commonly known as milk-caps, are characterized by the milky fluid ("latex") they exude when cut or damaged. Like the closely related genus Russula, their flesh has a distinctive brittle consistency. It is a large genus with over 500 known species, mainly distributed in the Northern hemisphere. Recently, the genus Lactifluus has been separated from Lactarius based on molecular phylogenetic evidence.

<i>Hypomyces lactifluorum</i> Species of edible parasitic fungus

Hypomyces lactifluorum, the lobster mushroom, contrary to its common name, is not a mushroom, but rather a parasitic ascomycete fungus that grows on certain species of mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster. H. lactifluorum specifically attacks members of the genera Lactarius and Lactifluus (milk-caps), and Russula (brittlegills), such as Russula brevipes and Lactifluus piperatus in North America. At maturity, H. lactifluorum thoroughly covers its host, rendering it unidentifiable. Lobster mushrooms are widely eaten and enjoyed fresh. They are commercially marketed and sometimes found in grocery stores; they have been made available at markets in Oregon. They have a seafood-like flavor and a firm, dense texture.

<i>Lactarius deterrimus</i> Species of fungus

Lactarius deterrimus, also known as false saffron milkcap or orange milkcap, is a species of fungus in the family Russulaceae. The fungus produces medium-sized fruit bodies (mushrooms) with orangish caps up to 12 centimetres wide that develop green spots in old age or if injured. Its orange-coloured latex stains maroon within 30 minutes. Lactarius deterrimus is a mycorrhizal fungus that associates with Norway spruce and bearberry. The species is distributed in Europe, but has also found in parts of Asia. A visually similar species in the United States and Mexico is not closely related to the European species. Fruit bodies appear between late June and November, usually in spruce forests. Although the fungus is edible—like all Lactarius mushrooms from the section Deliciosi—its taste is often bitter, and it is not highly valued. The fruit bodies are used as source of food for the larvae of several insect species. Lactarius deterrimus can be distinguished from similar Lactarius species by difference in the mycorrhizal host or latex colour.

<i>Lactarius deliciosus</i> Species of fungus

Lactarius deliciosus, commonly known as the saffron milk cap and red pine mushroom, is one of the best known members of the large milk-cap genus Lactarius in the order Russulales. It is native to Europe, but has been accidentally introduced to other countries along with pine trees, with which the fungus is symbiotic.

<i>Russula</i> Genus of fungi

Russula is a very large genus composed of around 750 worldwide species of ectomycorrhizal mushrooms. They are typically common, fairly large, and brightly colored – making them one of the most recognizable genera among mycologists and mushroom collectors. Their distinguishing characteristics include usually brightly coloured caps, a white to dark yellow spore print, brittle, attached gills, an absence of latex, and absence of partial veil or volva tissue on the stem. Microscopically, the genus is characterised by the amyloid ornamented spores and flesh (trama) composed of spherocysts. Members of the related genus Lactarius have similar characteristics but emit a milky latex when their gills are broken. The genus was described by Christian Hendrik Persoon in 1796.

<i>Lactarius controversus</i> Species of fungus

Lactarius controversus, commonly known as the blushing milkcap, is a large funnel-capped fungus within the genus Lactarius, which are collectively known as 'milk caps'. They all exude milky drops (lactate) from the flesh and gills when damaged.

<i>Lactifluus vellereus</i> Species of fungus

Lactifluus vellereus, commonly known as the fleecy milk-cap, is a quite large fungus in the genus Lactifluus. It is one of the two most common milk-caps found with beech trees, with the other being Lactarius subdulcis.

<i>Lactarius torminosus</i> Fungus in the family Russulaceae from North Africa, northern Asia, Europe, and North America

Lactarius torminosus, commonly known as the woolly milkcap or the bearded milkcap, is a large agaric fungus. A common and widely distributed species, it is found in North Africa, northern Asia, Europe, and North America. It was first described scientifically by Jacob Christian Schäffer in 1774 as an Agaricus, and later transferred to the genus Lactarius in 1821 by Samuel Frederick Gray. A variety, L. torminosus var. nordmanensis, is known from the United States, Canada, and Switzerland. L. torminosus officially became the type species of Lactarius in 2011 after molecular studies prompted the taxonomic reshuffling of species between several Russulaceae genera.

<span class="mw-page-title-main">Milk-cap</span> Index of fungi with the same common name

Milk-cap is a common name that refers to mushroom-forming fungi of the genera Lactarius, Lactifluus, and Multifurca, all in the family Russulaceae. The common and eponymous feature of their fruitbodies is the latex ("milk") they exude when cut or bruised. Mushrooms with typical milk-cap characteristics are said to have a lactarioid habit. Some of them are edible.

<i>Lactarius subdulcis</i> Species of fungus

Lactarius subdulcis, commonly known as the mild milkcap or beech milk cap, is an edible mushroom in the genus Lactarius. It is brown in colour, with a large number of gills and a particularly thin layer of flesh in the cap. Mycorrhizal, the mushroom is found from late summer to late autumn at the base of beech trees in small groups or individually, where it is one of the two most common species of fungi. Alternatively, it can be found in large groups in fields, sometimes with more than a hundred individual mushrooms. It is found in Europe, and, despite previous research to the contrary, is absent in North America. Although considered edible, it is not particularly useful as food due to its ivy-like taste and the fact that more choice mushrooms will be easily found at the same time. L. subdulcis is known for its abundant, sweet-tasting milk that, unlike the latex of some of its relatives, does not stain fabric yellow.

<i>Russula delica</i> Species of fungus

Russula delica is a mushroom that goes by the common name of milk-white brittlegill, and is a member of the genus Russula, all of which are collectively known as brittlegills. It is mostly white, with ochraceous or brownish cap markings, and a short robust stem. It is edible, but poor in taste, and grows in coniferous, broadleaved, or mixed woods. It can be confused with other white Russula species and certain white Lactarius species.

<i>Lactifluus volemus</i> Species of edible fungus in the family Russulaceae widely distributed in the northern hemisphere

Lactifluus volemus, formerly known as Lactarius volemus, is a species of fungus in the family Russulaceae. It is widely distributed in the northern hemisphere, in temperate regions of Europe, North America and Asia as well as some subtropical and tropical regions of Central America and Asia. A mycorrhizal fungus, its fruit bodies grow on the ground at the base of various species of trees from summer to autumn, either individually or in groups. It is valued as an edible mushroom, and is sold in markets in Asia. Several other Lactifluus mushrooms resemble L. volemus, such as the closely related edible species L. corrugis, but these can be distinguished by differences in distribution, visible morphology, and microscopic characteristics. L. volemus produces a white spore print and has roughly spherical spores about 7–8 micrometres in diameter.

<i>Lactarius vietus</i> Species of fungus

Lactarius vietus is a species of fungus in the family Russulaceae, first described by Elias Magnus Fries. It produces moderately sized and brittle mushrooms, which grow on the forest floor or on rotting wood. The flattened-convex cap can vary in shape, sometimes forming the shape of a wide funnel. It is typically grey, but the colour varies. The species has crowded, light-coloured gills, which produce white milk. The spore print is typically whitish, but also varies considerably. The mushrooms typically have a strong, acrid taste and have been described as inedible, but other authors have described them as consumable after boiling. L. vietus feeds by forming an ectomycorrhizal relationship with surrounding trees, and it favours birch. It grows in autumn months and is fairly common in Europe, North America and eastern Asia.

<i>Lactarius sanguifluus</i> Species of fungus

Lactarius sanguifluus, commonly known as the bloody milk cap, is a species of fungus in the family Russulaceae. First described from France in 1811, the species was given its current name by Elias Fries in 1838 when he transferred it to Lactarius. Found in Asia, Mediterranean Africa, and Europe, fruit bodies (mushrooms) grow scattered or in groups on the ground under conifers, especially Douglas fir. When bruised or cut, the fruit bodies ooze a blood-red to purple latex that slowly turns greenish upon exposure to air. The caps are orangish to reddish-brown, and become funnel-shaped with age. The gills are pinkish to purplish. Different forms have been described from Italy, but these are not universally accepted as distinct. L. sanguifluus mushrooms are edible, and sold in rural markets of Europe and Asia. Fruit bodies grown in polluted soil, including roadsides subject to heavy traffic, can bioaccumulate toxic heavy metals. Several sterols and pigment have been isolated and identified from the mushrooms.

<span class="mw-page-title-main">Lactifluus deceptivus</span> Species of fungus

Lactifluus deceptivus, commonly known as the deceiving milkcap, is a common species of fungus in the family Russulaceae. It is found throughout eastern North America on the ground in coniferous forests near hemlock or deciduous forests near oak, and in oak-dominated forests of Costa Rica. It produces large mushrooms with funnel-shaped caps reaching up to 25 cm (9.8 in) in diameter, on top of hard white stems that may reach 4–10 cm (1.6–3.9 in) long and up to 3 cm (1.2 in) thick. The gills are closely spaced together and yellowish-cream in color. When young, the cap is white in all parts, but the depressed center becomes dull brownish in age and breaks up into scales. The edge of the cap has a roll of cottony tissue that collapses as the cap expands. The surface of the stem—especially near the base—has a velvety texture. The mushroom "bleeds" a milky white acrid latex when it is cut or injured. Similar milk-cap species with which L. deceptivus might be confused include Lactifluus piperatus, L. pseudodeceptivus, L. caeruleitinctus, L. subvellereus, Lactarius arcuatus and Lactarius parvulus.

<i>Lactifluus hygrophoroides</i> Species of fungus

Lactifluus hygrophoroides is a member of the milk-cap genus Lactifluus in the order Russulales. It was first described scientifically by Miles Joseph Berkeley and Moses Ashley Curtis in 1859 as a species of Lactarius, and was historically known by this name until the systematics of milk-cap species were recently revised. It is a choice edible, although some report its taste to be mild.

<i>Lactifluus</i> Genus of fungi

Lactifluus is one of three genera of mushroom-forming fungi containing species commonly named "milk-caps", the others being Lactarius and Multifurca. It has been separated from Lactarius based on molecular phylogenetic evidence but is very similar to that genus. There are roughly 150 known Lactifluus species, which have a mainly tropical distribution but are also found in the north temperate zone and Australasia. Some of them are edible mushrooms.

<i>Lactifluus clarkeae</i> Species of fungus

Lactifluus clarkeae, formerly known as Lactarius clarkeae, is a species of mushroom-forming fungus in the family Russulaceae. It is found in Australia and New Zealand in mycorrhizal association with species of Nothofagus and the family Myrtaceae.

References

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