These creatures of nature are familiar to us from childhood.Everyone knows about the role of fungi in human nutrition in the production of certain food products (eg, yogurt, bread, cheese, wine), in the creation of drugs-antibiotics.But many people the question "Mushroom - a plant or animal, fruit or vegetable" is probably the correct answer is still difficult.But if science itself botany with this issue decided not so long ago, what about ordinary citizens to talk about?
Mycology
concept of mushrooms, as the isolated segment of nature, formed only in the 70s of the last century.Mushrooms determined as the realm of nature which unites organisms which contain the features and plants and animals (in effect, a fungus - this one and the other).A scientific study of these creatures was allocated to the science of mycology - the section of botany.
Variety
kingdom of fungi is very varied - biological and environmental.These organisms have become a fundamental and integral part of some environmental systems, water and soil.According to various experts, mycologists, the world exists from 100,000 to 1.5 million species of these creatures.Classes fungi (as of 2008) there were 36, and the family - 560.
Mushrooms in nature
The role of these organisms in the ecological system of the Earth.Many fungi convert the organic matter into inorganic, doing essentially the disposal of dead organic cells.A plant, in turn, realizing a symbiosis with fungi feed on the products of their vital functions.Interact with mushrooms and higher plants and algae, and insects, and animals.Since ruminants, mushrooms - an important and indispensable component for digestion of plant foods.
role in people's lives
Since ancient times, the fungus - is primarily a food source for some of mankind.There are written records on the use of mushrooms five thousand years ago (but surely they consumed as food even cavemen).Because fungi are present in different niches of nature - and on the water, on land and in the air - it is not without cost, and in the preparation of certain foods.Some cheeses, yogurt, yeast bread, beer, wine - these products were solely due to the vital activity of these organisms.And in today's world, the fungus - it is also the raw material for the production of certain drugs (antibiotics), which kill the bacteria that help in the treatment of previously lethal diseases like pneumonia.
Reproduction and dispersal
mushrooms have a pretty effective, created by nature, method of reproduction.Fungal Spores are either one or several cells having a microscopic size (1 to 100 microns).These cells contain a small amount of substances for food, and rarely survive.But when they get into the culture and supportive environment, germinating, give birth to a new mycelium.A low survival rate is offset by the nature of a huge amount of controversy.So tinder fungus produces medium size up to 30 billion spores and mushroom - up to 40!There fungal spores asexual and sexual reproduction, essentially performing different functions in the life of the fungus.The first - for the mass resettlement during the growing season.The second - to create a variety of offspring.
Kefir fungus
Actually, this is not just one but a whole group of different organisms.It is interesting that Kefir Mushroom (also known as Tibetan or milk) represents a symbiosis of microorganisms of different species that evolved in the course of a long development.These creatures are so adapted to life in common, that they behave as a single and indivisible body.A basis for white and yellowish kefir fungi specific sour taste up yeast and streptococci (lactic acid bacillus), determine its nutritional value and benefits to the human body.In general, a composition of this symbiosis includes more than 10, and various microorganisms which grow and multiply together, including acetic acid bacteria.Thus, the result of life of the communities of organisms can be attributed to the products of lactic acid, and the products of alcoholic fermentation simultaneously.A Tibetan kefir produced includes lactic acid and an alcohol and carbon dioxide, and enzymes, which gives it a special originality and taste (in addition to use with regular use).
history of Tibetan kefir
It has more than one century.According to historians, Kefir fungus has been known for several thousand years.Monks, acidify milk in special pots of clay, we noticed that it sours differently.Thus it was discovered and cultured kefir mushroom.Over time, the Tibetan monks learned that a similar product obtained by fermentation of a joint and several species of microorganisms life activity, has a very positive effect on the organs of the human body with regular use, strengthening and rebuilding.Liver and stomach, pancreas and heart felt great!Since ancient times, and treated with Tibetan kefir many diseases using mostly as a prophylactic.
