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Mycorrhizal fungus, Lyophyllum shimeji, SEM

Mycorrhizal fungus, Lyophyllum shimeji, SEM

C032/3201

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Credit

DENNIS KUNKEL MICROSCOPY / SCIENCE PHOTO LIBRARY DENNIS KUNKEL MICROSCOPY / SCIENCE PHOTO LIBRARY

Caption

Coloured scanning electron micrograph (SEM) of Mycorrhizal fungus - edible mushroom (Lyophyllum shimeji). Shown here is the mushroom stage of the mycorrhizal fungus . L. shimeji grows in association with Japanese red pine or oak trees. This mushroom is edible and known as the hon shimeji (hon-shimeji) mushroom, beech or brown beech mushroom. Shimeji mushrooms are rich in umami tasting compounds such as guanylic acid, glutamic acid, and aspartic acid. Mycorrhiza (root fungus) is an association of a soil fungus, that forms a symbiotic (mainly mutualistic) relationship, with roots of a vascular plant. In the mycorrhizal association the fungus colonizes the host plant's roots. There is either an intracellular association of the fungus called endomycorrhizal association (eg. Magnification: x13 when shortest axis printed at 25 millimetres.

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