Natural fertilizer: it allows you to better manage crops without polluting the soil, but did you know that the new agricultural revolution today starts with mushrooms? Let's find out together how...
When we think of vitamin C, our minds immediately turn to juicy citrus fruits, vibrant kiwis, or colorful wild berries. However, there is an unexpected and often overlooked source of this essential nutrient: the mushroom kingdom...
Shikimic acid is one of the organic molecules of great scientific interest, present in various plant and fungal species. Although it is best known for its role in the synthesis of the antiviral drug Tamiflu®, this compound boasts a fascinating history and surprising applications in the field of mycology and natural medicine...
Today we explore an often overlooked but fascinating aspect of the fungal world: animals that eat mushrooms. This phenomenon, called mycophagy, involves a surprising variety of creatures, from insects to mammals, each with unique strategies for exploiting this food resource...
In the underground world of forests, where mycelium spreads like a living spiderweb, fungi develop sophisticated communication networks that defy our understanding of biological intelligence. Recent studies reveal that these often overlooked organisms possess an electrochemical "language" that can convey information about dangers, resources, and even coordinate complex behaviors.
Imagine you followed all the rules for growing perfect mushrooms: sterilized substrate, 90% humidity, controlled temperature. Yet, your mushrooms grow deformed, with thin stems and stunted caps. What went wrong?
In the vast world of mycology and mushroom cultivation, protoplast technology represents one of the most exciting frontiers. Designed for experienced growers and avid mycologists, this comprehensive guide will take you through every aspect of creating, manipulating, and proliferating mycelial protoplasts.
In the fascinating world of mycoculture, while most enthusiasts focus on parameters such as humidity, temperature and composition of the substrate, there is a decisive but systematically underestimated factor: the complex and wonderful relationship between fungi and beneficial bacteria.
Walking in a humid summer forest, among moss and dead leaves, the expert eye searches for that particular golden yellow mushroom that stands out like a sun among the humid undergrowth. It is the Chantarellus cibarius, known in Italy as finferlo, gallinaccio or giallitto, one of the most loved and sought-after mushrooms, a true jewel of mycology and wild gastronomy.
In the fascinating world of fungi, what we see on the surface – the fruiting body, the classic “mushroom” – is just the tip of the iceberg. The real magic happens underground, where a dense network of filaments called mycelium extends ...
