Macrofungi of Guatemala

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Guatemala is one of the richest biodiversity hotspots in the world. [1] This is due to the variety of its territory and ecosystems that occur from sea level up to more than 4,000 meters above sea level. Ecological niches include (but are not limited to) subtropical and tropical rain forests, wetlands, dry forests, scrublands, cloud forests, pine-fir forests in the highlands. Despite this wealth, however, our knowledge on the mycobiota of the country is very poor. [2] There are several reasons for this, primarily the prolonged Guatemalan civil war (1960–1996) and related political and social instability that have severely hampered field work in the country. The lack of trained local mycologists has certainly also delayed the detailed investigation of the rich mycota inhabiting the highly diversified Guatemalan biotopes.

Contents

A couple of fresh Lactarius indigo sporocarps, photographed in Altavista, Guatemala City Lactarius indigo, Guatemala.jpg
A couple of fresh Lactarius indigo sporocarps, photographed in Altavista, Guatemala City

Diversity of Guatemala macrofungi

Larger fungi (usually referred to as macrofungi or macromycetes) are of particular interest because of their importance as food resources and as a component of traditional culture in many places in the world. [3] Moreover, many basidiomycetes and ascomycetes with conspicuous sporocarps often play an important role as ectomycorrhizal mycobionts of trees and shrubs of boreal forests in the northern hemisphere and are important elements in many areas of the southern hemisphere. [4] Although Guatemalan macrofungi have not been as yet extensively surveyed, a preliminary checklist encompasses some 350 species of macromycetes (31 ascomycetes and 319 basidiomycetes) occurring in 163 genera and 20 ascomycetous and basidiomycetous orders. [5] Recently, 12 species of Ascomycetes where cited, with the new records, there are now 44 ascomycete species known from Guatemala [6] Most available observations pertain to the highlands, in the departments of Alta Verapaz, Baja Verapaz, Chimaltenango, Guatemala, El Quiché, Huehuetenango, and Quetzaltenango, while the wide lowland Petén region has been scantly explored, despite the fact that it accounts for about one third of Guatemala's area and, together with adjacent areas of Belize and southern Mexico, comprise the largest unbroken tract of tropical forest north of the Brazilian Amazon. At the order level, Agaricales was found to host the larger number of species (almost one third of the entire set), followed by Polyporales and Boletales . The most represented genera are Amanita , Russula , Lactarius , Laccaria , Suillus . [5] Intriguingly, all these genera are ectomycorrhizal with the several Pinus and Quercus species that form extensive pine and mixed forests of the highlands, and/or with the endangered Abies guatemalensis (pinabete), most abundant between 2800–3200 m elevation on the Sierra de los Cuchumatanes in western Guatemala. [7]

Traditional knowledge and use

“The Mesoamerican tradition of eating wild edible fungi continues from Mexico to west Guatemala then is absent from much of Honduras and Nicaragua, even though both contain forest areas that in theory support production of edible fungi,” remarked Eric Boa in his reference volume on worldwide wild edible fungi. [3]

A woman displays large sporocarps of Boletus she collected in the proximities of the Sierra de los Cuchumatanes, San Marcos Ethnomycology in Guatemala.JPG
A woman displays large sporocarps of Boletus she collected in the proximities of the Sierra de los Cuchumatanes, San Marcos
A 'medida' of mixed edible mushrooms on sale in the San Juan Sacatepequez market Hongos en mercado San Juan Sacatepequez.jpg
A 'medida' of mixed edible mushrooms on sale in the San Juan Sacatepéquez market

Indeed, the deep mycophily of Guatemalan indigenous people is apparent. Ethnomycological surveys conducted in the highlands, mainly through visits to local markets and interviews with vendors, revealed that some 130 species were identified as edible species, most of which actually sold in markets or along roadsides. [5] [8] [9] Species of edible mushrooms belonging to different genera (e.g., Amanita, Lactarius, Helvella ) are often offered mixed together, and sold in form of ‘medida’, i.e. a fixed amount, which equals the content of a small basket. However, the more popular and valuable species are usually sold separately. Lactarius deliciosus and L. indigo – known as ‘Shara’ (or ‘Xara’) ‘amarilla’ and ‘Shara’ (or ‘Xara’) ‘azul’, respectively, or ‘Cabeza de Xara’ in local Spanish (Sharas, also known as ‘urracas’, are birds, variously coloured, living in different parts of the country) – Amanita caesarea complex (hongo de San Juan), and Cantharellus cibarius (anacate), are among the most appreciated edible mushrooms among Guatemalan Maya people. Daldinia fissa is recorded as a common edible ascomycete from the municipality of Tecpán, Department of Chimaltenango. The mushroom is named as “tzan tz’i” in Kaqchikel dialect, that means “dog nose ” or “chucho nose” because of ascostroma shape. [10] Many, but by no means all, edible species are identified through common vernacular names that have been sometimes recorded in several Maya languages. [5] Generally, mushrooms are gathered and sold by women, often in family groups spanning three generations. Localities with more traditional knowledge, based on the number of species are used, were Tecpán (Chimaltenango) with 31 species, followed by San Juan Comalapa (Chimaltenango)and Totonicapán city (Totonicapán), with 22 species each. The collection of wild edible fungi is done throughout the year and the main forms used for marketing were the "medida", "unidad", "Libra" and "manojo", being subject to their species or group of species in question use. [11] The use of macrofungi in Guatemala other than for human consumption is limited to a few instances, such as for wound healing and for preventing infections (spores and dried mycelia of Calvatia lilacina and C. cyathiformis), cicatrizing substances to treat burns in children (sporocarps of Geastrum and Lycoperdon ), to heal and disinfect wounds and to treat bee stings (dried specimens of Lycoperdon marginatum). [5]

IWEMM-7 in Guatemala

Guatemala hosted the 7th International Workshop on Edible Ectomycorrhizal Mushrooms (IWEMM-7). Held in the colonial city of Antigua, from July 29 to August 3, 2013, the congress convened researchers from worldwide institutions to discuss the most recent information about diversity, cultivation and production of wild edible mycorrhizal mushrooms. Several talks also dealt with the current status of knowledge on macrofungi in Guatemala and their traditional use.

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<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.

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<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.

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

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

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<i>Saproamanita thiersii</i> Species of fungus

Saproamanita thiersii, commonly called Thiers' lepidella, is a North-American saprotrophic basidiomycete fungus in the genus Saproamanita. It is a white mushroom originally described from Texas but today found in nine states of North America. It was named after Harry Delbert Thiers. The cap of this small mushroom is white and convex, measuring 35–100 mm (1.4–3.9 in) and covered by volval remnants. It is sticky to the touch when wet. The gills are variable in length and number and are densely packed in some specimens and widely spaced in others. They are not attached to the stipe, which is 8–20 cm (3–8 in) long and about 1 cm (0.4 in) thick, with a white ring. The spores measure 7.8–9.8 by 7.3–9.0 µm and are roughly spherical in shape. The spore print is white.

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Amanita zambiana, commonly known as the Zambian slender Caesar, is a basidiomycete fungus in the genus Amanita. An edible mushroom, it is found in Africa, where it is commonly sold in markets.

<i>Calostoma cinnabarinum</i> Species of fungus

Calostoma cinnabarinum is a species of gasteroid fungus in the family Sclerodermataceae, and is the type species of the genus Calostoma. It is known by several common names, including stalked puffball-in-aspic and gelatinous stalked-puffball. The fruit body has a distinctive color and overall appearance, featuring a layer of yellowish jelly surrounding a bright red, spherical head approximately 2 centimeters (0.8 in) in diameter atop a red or yellowish brown spongy stipe 1.5 to 4 cm tall. The innermost layer of the head is the gleba, containing clear or slightly yellowish elliptical spores, measuring 14–20 micrometers (µm) long by 6–9 µm across. The spore surface features a pattern of small pits, producing a net-like appearance. A widely distributed species, it grows naturally in eastern North America, Central America, northeastern South America, and East Asia. C. cinnabarinum grows on the ground in deciduous forests, where it forms mycorrhizal associations with oaks.

<i>Amanita ochrophylla</i> Species of fungus

Amanita ochrophylla is a fungus of the family Amanitaceae native to southeastern Australia. Its large and distinctive buff fruit bodies are common after rainfall.

<i>Amanita augusta</i> Species of fungus

Amanita augusta is a small tannish-brown mushroom with cap colors bright yellow to dark brown and various combinations of the two colors. The mushroom is often recognizable by the fragmented yellow remnants of the universal veil. This mushroom grows year-round in the Pacific Northwest but fruiting tends to occur in late fall to mid-winter. The fungus grows in an ectomycorrhizal relationship with hardwoods and conifers often in mixed woodlands.

References

  1. Tolisano J, López MM 2010 - Guatemala Biodiversity and Tropical Forest Assessment. United States Agency for International Development. Washington, DC, USA
  2. Comandini O, Erős–Honti Z, Jakucs E, Flores Arzú R, Leonardi M, Rinaldi AC 2012 – Molecular and morpho–anatomical description of mycorrhizas of Lactarius rimosellus on Quercus sp., with ethnomycological notes on Lactarius in Guatemala. Mycorrhiza 22: 279-287
  3. 1 2 Boa E 2004 - Wild edible fungi. A global overview of their use and importance to people. FAO. Rome, Italy
  4. Rinaldi AC, Comandini O, Kuyper TW 2008 - Ectomycorrhizal fungal diversity: separating the wheat from the chaff. Fungal Diversity 33: 1–45
  5. 1 2 3 4 5 Flores Arzú R, Comandini O, Rinaldi AC 2012 - A preliminary checklist of macrofungi of Guatemala, with notes on edibility ad traditional knowledge. Mycosphere 3: 1-21
  6. Medel R., Morales, O., Castillo R, Cáceres R. 2013 - New ascomycete records from Guatemala. Mycotaxon 124:73-85.
  7. Vivero JL, Szejner M, Gordon J, Magin V 2006 - The red list of trees of Guatemala. Fauna & Flora International. Cambridge, UK "Archived copy" (PDF). Archived from the original (PDF) on 2012-05-02. Retrieved 2012-03-27.{{cite web}}: CS1 maint: archived copy as title (link)
  8. Sommerkamp Y 1990 - Hongos comestibles en los mercados de Guatemala. Dirección General de Investigación-DIGI. Universidad de San Carlos de Guatemala. Guatemala City, Guatemala
  9. Bran MC, Morales O, Cáceres R, Flores R 2003 – Contribución al conocimiento de los hongos comestibles de Guatemala. IIQB–USAC. Revista Científica, special issue
  10. Morales O, Medel R, Guzmán G 2006 -Primer registro de la comestibilidad de una especie de Daldinia (Ascomycota). Revista Mexicana de Micología 23: 103-105.
  11. Morales O, Bran M, Cáceres R 2010 -Los hongos comestibles de uso tradicional en Guatemala. Pp 437-464. En: Martínez-Carrera D, Curvetto N, Sobal M, Morales P, Mora V (Eds.). Hacia un Desarrollo Sostenible del Sistema de Producción-Consumo de los Hongos Comestibles y Medicinales en Latinoamérica: Avances y Perspectivas en el Siglo XXI. Red Latinoamericana de Hongos Comestibles y Medicinales-COLPOS-UNSCONACYT-AMC-UAEM-UPAEP-IMINAP, Puebla, México.