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29 January 2020 | Story Leonie Bolleurs | Photo Dr Marieka Gryzenhout and Gary Goldman.
Mushroom
Scutellinia scutellate, commonly known as eyelash cup, molly eye-winker, scarlet elf cap, or eyelash fungus, grows gregariously, or in clusters, and sometimes in dense swarms on moist hardwood logs, sometimes near water or marshy places.

Citizen scientists and nature lovers who are serious and enthusiastic about fungi, can now sit back and relax with a copy of the recently published nature guide titled FField guide to mushrooms & other fungi of South Africa (Penguin Random House Struik, Cape Town).

Dr Marieka Gryzenhout, a C-rated scientist and Senior Lecturer in the Department of Genetics at the University of the Free State (UFS), co-authored the book with Gary Goldman, amateur mycologist from Cape Town.

The book contains descriptions of 200 species and extensive background information and tips on fungi.

‘They are all beautiful to me’

Dr Gryzenhout says fungi are her passion, both small and large. “Interest in mushrooms is currently booming in South Africa, and there was thus a great need to bring out a book with more species than my previous book, Pocket Guide to Mushrooms of South Africa, published in 2010.”

The latter is the first book that Dr Gryzenhout published on South African mushrooms. The book is still available in stores and she is currently revising it.

She does not have a favourite mushroom or fungus, “because they are all beautiful to me”, she states. In the book she published with Goldman, they cover, among others, general information on what fungi are – since very few people know about them. The book also serves as an identification guide, with a range of photographs for each species to make identification easier. 

Goldman furthermore added his flair and expertise, with general information on how to forage for mushrooms (hunting for mushrooms) for the dinner table, together with some tasty recipes.

“Citizen scientists are mostly interested in the edible fungi and mushrooms. However, they are beautiful and conspicuous, and it is gratifying to find them and actually being able to identify this rather ill-studied group,” adds Dr Gryzenhout.

Contributions of citizen scientists helpful

She says, in general, people were overjoyed that another guide on mushrooms was finally published. Dr Gryzenhout continues: “The excellent range of photographs, contributed by a variety of citizen scientists, were stunning and helpful.  In the time when the book came out, no less than seven mushroom-related societies were brought to life by citizens due to the rapidly growing interest in fungi and the need for information. A follow-up to the book is already needed!”

She says the book is bought as gifts and prizes in these societies, “which we are really humbled about. Since the book contains a number of first reports for South Africa as well as a range of edible and poisonous fungi, it is also important for biodiversity and human health.”

More than 1 500 copies of the book have already been sold since is appearance.

News Archive

Mushrooms, from gourmet food for humans to fodder for animals
2016-12-19

Description: Mushroom research photo 2 Tags: Mushroom research photo 2 

From the UFS Department of Microbial Biochemical and
Food Biotechnology are, from left: Prof Bennie Viljoen,
researcher,
MSc student Christie van der Berg,
and PhD student Christopher Rothman
Photo: Anja Aucamp

Mushrooms have so many medicinal applications that humans have a substance in hand to promote long healthy lives. And it is not only humans who benefit from these macrofungi growing mostly in dark spaces.

“The substrate applied for growing the mushrooms can be used as animal fodder. Keeping all the medicinal values intact, these are transferred to feed goats as a supplement to their daily diet,” said Prof Bennie Viljoen, researcher in the Department of Microbial, Biochemical and Food Biotechnology at the UFS.

Curiosity and a humble start
“The entire mushroom project started two years ago as a sideline of curiosity to grow edible gourmet mushrooms for my own consumption. I was also intrigued by a friend who ate these mushrooms in their dried form to support his immune system, claiming he never gets sick. The sideline quickly changed when we discovered the interesting world of mushrooms and postgraduate students became involved.

“Since these humble beginnings we have rapidly expanded with the financial help of the Technology Transfer Office to a small enterprise with zero waste,” said Prof Viljoen. The research group also has many collaborators in the industry with full support from a nutraceutical company, an animal feed company and a mushroom growers’ association.

Prof Viljoen and his team’s mushroom research has various aspects.

Growing the tastiest edible mushrooms possible
“We are growing gourmet mushrooms on agricultural waste under controlled environmental conditions to achieve the tastiest edible mushrooms possible. This group of mushrooms is comprised of the King, Pink, Golden, Grey, Blue and Brown Oysters. Other than the research results we have obtained, this part is mainly governed by the postgraduate students running it as a business with the intention to share in the profit from excess mushrooms because they lack research bursaries. The mushrooms are sold to restaurants and food markets at weekends,” said Prof Viljoen.

Description: Mushroom research photo 1 Tags: Mushroom research photo 1 

Photo: Anja Aucamp

Natural alternative for the treatment of various ailments
“The second entity of research encompasses the growth and application of medicinal mushrooms. Throughout history, mushrooms have been used as a natural alternative for the treatment of various ailments. Nowadays, macrofungi are known to be a source of bioactive compounds of medicinal value. These include prevention or alleviation of heart disease, inhibition of platelet aggregation, reduction of blood glucose levels, reduction of blood cholesterol and the prevention or alleviation of infections caused by bacterial, viral, fungal and parasitic pathogens. All of these properties can be enjoyed by capsulation of liquid concentrates or dried powdered mushrooms, as we recently confirmed by trial efforts which are defined as mushroom nutriceuticals,” he said.

Their research focuses on six different medicinal genera, each with specific medicinal attributes:
1.    Maitake: the most dominant property exhibited by this specific mushroom is the reduction of blood pressure as well as cholesterol. Other medicinal properties include anticancer, antidiabetic and immunomodulating while it may also improve the health of HIV patients.
2.    The Turkey Tail mushroom is known for its activity against various tumours and viruses as well as its antioxidant properties.
3.    Shiitake mushrooms have antioxidant properties and are capable of lowering blood serum cholesterol (BSC). The mushroom produces a water-soluble polysaccharide, lentinan, considered to be responsible for anticancer, antimicrobial and antitumour properties.
4.    The Grey Oyster mushroom has medicinal properties such as anticholesterol, antidiabetic, antimicrobial, antioxidant, antitumour and immunomodulatory properties.
5.    Recently there has been an increased interest in the Lion’s Mane mushroom which contains nerve growth factors (NGF) and may be applied as a possible treatment of Alzheimer’s disease as this compound seems to have the ability to re-grow and rebuild myelin by stimulating neurons.
6.    Reishi mushrooms are considered to be the mushrooms with the most medicinal properties due to their enhancing health effects such as treatment of cancer, as well as increasing longevity, resistance and recovery from diseases.


Description: Mushroom research photo 3 Tags: Mushroom research photo 3


Valuable entity for the agricultural sector
Another research focus is the bio-mushroom application phenome, to break down trees growing as encroaching plants. This research is potentially very valuable for the agricultural sector in the areas where Acacia is an encroaching problem. With this process, waste products are upgraded to a usable state. “It is therefore, possible to convert woody biomass with a low digestibility and limited availability of nutrients into high-quality animal fodder. By carefully selecting the right combination of fungus species to ferment agro-wastes, a whole host of advantages could become inherently part of the substrate. Mushrooms could become a biotechnological tool used to ‘inject’ the substrate that will be fed to animals with nutrition and/or medicine as the need and situation dictates,” said Prof Viljoen.

 

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