Edible Wild Mushrooms of Illinois and Surrounding States also offers practical advice on preparing, storing, drying, and cooking with wild mushrooms, presenting more than two dozen tantalizing mushroom recipes from some of the best restaurants and chefs in Illinois, including one of Food & Wine magazine's top 10 new chefs of 2007. Recipes include classics like Beer Battered Morels, Parasol Mushroom Frittatas, and even the highly improbable (yet delectable) Morel Tiramisu for dessert.
As the first new book about Illinois mushrooms in more than eighty years, this is the guide that mushroom hunters and cooks have been craving.
Visit the book's companion website at www.illinoismushrooms.com.
The basic science goes like this: Microscopic cells called “mycelium”--the fruit of which are mushrooms--recycle carbon, nitrogen, and other essential elements as they break down plant and animal debris in the creation of rich new soil. What Stamets has discovered is that we can capitalize on mycelium’s digestive power and target it to decompose toxic wastes and pollutants (mycoremediation), catch and reduce silt from streambeds and pathogens from agricultural watersheds (mycofiltration), control insect populations (mycopesticides), and generally enhance the health of our forests and gardens (mycoforestry and myco-gardening).
In this comprehensive guide, you’ll find chapters detailing each of these four exciting branches of what Stamets has coined “mycorestoration,” as well as chapters on the medicinal and nutritional properties of mushrooms, inoculation methods, log and stump culture, and species selection for various environmental purposes. Heavily referenced and beautifully illustrated, this book is destined to be a classic reference for bemushroomed generations to come.
From the Trade Paperback edition.
Discover such aspects of mushrooming as:
• Characteristics of edible mushrooms, per species
• Cooking, cleaning, and drying the day’s bounty
• Edible, inedible, or toxic? Photographs and descriptions for what to pick and what to avoid
• Poisonous varieties and how to recognize them
All content has been verified by a professional mycologist. Plus, nature and educational photographs illustrate how mushrooms grow, the environments where you can expect to find them, and the ways in which the same species may vary from one sample to the next. So whether you’re an experienced mushroom hunter or a novice to the art, with Edible Mushrooms you can confidently recognize, pick, and eat the tastiest wild mushrooms.
Gathering edible wild food is a wonderful way to forge a connection to the earth. Mushrooms are the ultimate local food source; they grow literally everywhere, from mountains and woodlands to urban and suburban parks to your own backyard. The Complete Mushroom Hunter will enrich your understanding of the natural world and build an appreciation for an ancient, critically relevant, and useful body of knowledge. Amateur mycologists and mushroom enthusiasts will find this is a guidebook for their passion.
Mushroom guru Gary Lincoff escorts you from the mushroom’s earliest culinary awakening, through getting equipped for mushroom forays, to preparing and serving the fruits of the foray, wherever you live.
Inside you’ll find:
-A brief, but colorful history of mushroom hunting worldwide
-How to get equipped for a mushroom foray
-A completely illustrated guide to the common wild edible mushrooms and their poisonous look-alikes: where to find them, how to identify them, and more
-How to prepare and serve the fruits of your foray, plus more than 30 delicious recipes
-Plus, dozens of colorful, priceless anecdotes from living the mushroom lifestyle/div
For more than twenty years, mycology expert Tradd Cotter has been pondering these questions and conducting trials in search of the answers. In Organic Mushroom Farming and Mycoremediation, Cotter not only offers readers an in-depth exploration of best organic mushroom cultivation practices; he shares the results of his groundbreaking research and offers myriad ways to apply your cultivation skills and further incorporate mushrooms into your life—whether your goal is to help your community clean up industrial pollution or simply to settle down at the end of the day with a cold Reishi-infused homebrew ale.
The book first guides readers through an in-depth exploration of indoor and outdoor cultivation. Covered skills range from integrating wood-chip beds spawned with king stropharia into your garden and building a “trenched raft” of hardwood logs plugged with shiitake spawn to producing oysters indoors on spent coffee grounds in a 4×4 space or on pasteurized sawdust in vertical plastic columns. For those who aspire to the self-sufficiency gained by generating and expanding spawn rather than purchasing it, Cotter offers in-depth coverage of lab techniques, including low-cost alternatives that make use of existing infrastructure and materials.
Cotter also reports his groundbreaking research cultivating morels both indoors and out, “training” mycelium to respond to specific contaminants, and perpetuating spawn on cardboard without the use of electricity. Readers will discover information on making tinctures, powders, and mushroom-infused honey; making an antibacterial mushroom cutting board; and growing mushrooms on your old denim jeans.
Geared toward readers who want to grow mushrooms without the use of pesticides, Cotter takes “organic” one step further by introducing an entirely new way of thinking—one that looks at the potential to grow mushrooms on just about anything, just about anywhere, and by anyone.
Picking mushrooms in the woods on a sunny day can be fun for the whole family . . . but only if you do it safely! There are thousands of different species of fungi, so it can be hard to tell which are edible and which are poisonous when you are picking them for yourself in the wild. Safe and unsafe species often closely resemble each other, and worrying about which mushrooms are safe and which might be deadly can take all the fun out of mushrooming. Enter Mushrooming with Confidence!
Improving on the usual overwhelming and exhaustive wild plant guidebook, Mushrooming with Confidence is a slim, handy manual that focuses on the tastiest and most common mushrooms, so that you can easily spot those that are not only safe to eat, but also a delight to cook and share!
Here mushrooms are divided into four identification categories so that anyone will be able to recognize what he or she is looking at quickly and correctly. Thirty of the most common and delicious types are explained in detail, from the common field mushroom to the pretty purple amethyst deceiver and the prolific and tasty charcoal burner. Each mushroom includes a “Positive ID Checklist” that the reader can go through to be absolutely certain they have the right species, and more than 300 color photographs make it a snap to know exactly what kind of mushroom you’ve found . . . and whether you really want to pick it!
With lists of the best tools for mushrooming, the best techniques for getting a mushroom out of the ground in one piece, and even how to remove worms, Mushrooming with Confidence will extinguish any fear or doubt that might stop you from hunting down your own delicious mushrooms. This will prove a fun and essential guide for novice and experienced pickers alike!
Engrossing, surprising, and packed with up-to-date science and cultural exploration, Mycophilia is part narrative and part primer for foodies, science buffs, environmental advocates, and anyone interested in learning a lot about one of the least understood and most curious organisms in nature.
The Kingdom Fungi provides a comprehensive look at the biology, structure, and morphological diversity of these necessary organisms. It sheds light on their ecologically important roles in nature, their fascinating relationships with people, plants, and animals, and their practical applications in the manufacture of food, beverages, and pharmaceuticals. The book includes information about “true” fungi, fungus-like creatures (slime molds and water molds), and a group of “composite” organisms (lichens) that are more than just fungi. Particular attention is given to examples of fungi that might be found in the home and encountered in nature.
The Kingdom Fungi is a useful introductory text for naturalists, mycologists, and anyone who wants to become more familiar with, and more appreciative of, the fascinating world of fungi.
It is compact enough to fit in the pocket, yet packed with essential information for the nature enthusiast.
Renowned natural history artists including Cy Baker, David Daly, Colin Emberson and Lyn Wells painted the illustrations.
The Pacific Northwest is one of the best places to find mushrooms—they are both abundant and spectacularly diverse. Yet until now, there has been no mushroom guide that focuses on the region. This compact, beautifully illustrated guide presents descriptions and photographs of 460 of the region's mushrooms. In addition to profiles on individual species, Mushrooms of the Pacific Northwest also includes a general discussion and definition of fungi, information on where to find mushrooms and guidelines on collecting them, an overview of fungus ecology, and a discussion on how to avoid mushroom poisoning.
Within the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature an abundance of wild mushrooms.
The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism.
Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; and Jeremy, a former cook turned wild food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all.
Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American.
Praise for The Mushroom Hunters
“A rollicking narrative . . . Cook [delivers] vivid and cinematic scenes on every page.”—The Wall Street Journal
“The Mushroom Hunters lends fresh, sharp illumination to a little-known but vigorously contested patch of gastronomic turf. . . . [It’s an] entertaining ramble through the woods with a group of ragtag characters.”—The Washington Post
“Like Susan Orlean in The Orchid Thief, Seattle author [Langdon] Cook shines a light on a shady subculture operating at the seam between wilderness and commerce. Like author Michael Pollan, he knows that every bite of food these days has a complex, often unsavory backstory. Like the late Hunter Thompson, he not only goes along for the ride with the shifty characters he’s writing about, but drives the getaway car. After reading The Mushroom Hunters, you’ll never look at a portobello the same way. . . . [A] beguiling, surprising book.”—The Seattle Times
“Not simply about mushrooms, this book examines human behavior, economics, food, society, and nature. In the end, readers will have learned a great deal about U.S. economic and social structures—all while being entertained and enlightened by stories of gastronomy and mushrooms. Highly recommended.”—Library Journal
“Intrepid and inspired.”—Publishers Weekly
“Uncultivated mushrooms are one of our last truly wild foods; it often takes truly wild and rough mushroom hunters to bring them to our table. Cook travels and hunts with them in a riveting, crazy undertaking, told in often-poetic prose.”—Shelf Awareness
From the Hardcover edition.
This is the perfect pocket guide for nature and foraging enthusiasts keen to identify the most commonly found mushrooms and toadstools in Britain and northern Europe.
Authoritative text, beautiful photographs and detailed illustrations show the distinguishing features of each mushroom and toadstool, including details of size, habitat and when it can be found, whether it is edible or poisonous and most importantly, which similar species it can be confused with and why.
This new edition builds on the strengths of the unrivalled original, now expanded to include over 240 species of mushroom and toadstool.
Table of Contents
Knowing more about Mushrooms
Mushrooms in Medicine
Cultivated varieties Of Mushrooms
Types of Popular Mushrooms in Cuisine
Cantharellus cibarius or trumpet mushrooms
Shitake or Golden oak mushrooms
Hon- Shimeji- Beech Mushroom
The Death Cap – Amanita phalloides
Fly Agaric- Amanita muscaria
How to Avoid the After Effects of Inedible Mushrooms
Precautions while Hunting Mushrooms in the Wild
Cultivating Mushrooms in Your Home
For millenniums, mankind has been looking towards nature to find easily available food supplements. While animals and birds provided him with protein, he also looked towards the plant kingdom to provide you with herbs, spices, and other edible means of food. Out of these mushrooms and all their varieties have been an integral part of his cuisine down the centuries, all over the world.
In ancient China mushrooms were used in alternative medicine more than 3000 years ago. They are still used to cure a number of ailments, along with problems related to the nerves, mind and psyche. The mushrooms used here in minute quantities have psychoactive and psychedelic properties. That is why ancient medicine men normally gave them to patients, who believed that they had gone through a spiritual trance which was life defining.
These psychedelic trance inducing mushrooms are now called shrooms and even though they are illegal in many parts of the world, they are eaten by people who want a “fix”.
Edible mushrooms are called mushrooms, while the poisonous varieties were called toadstools. Only very experienced “mushroomists” know the difference between an edible variety and a poisonous variety. And this comes only with proper training from older experienced mushroom collectors.
With tales from around the world, Marley, a seasoned mushroom expert, explains that some cultures are mycophilic (mushroom-loving), like those of Russia and Eastern Europe, while others are intensely mycophobic (mushroom-fearing), including, the US. He shares stories from China, Japan, and Korea-where mushrooms are interwoven into the fabric of daily life as food, medicine, fable, and folklore-and from Slavic countries where whole families leave villages and cities during rainy periods of the late summer and fall and traipse into the forests for mushroom-collecting excursions.
From the famous Amanita phalloides (aka "the Death Cap"), reputed killer of Emperor Claudius in the first century AD, to the beloved chanterelle (cantharellus cibarius) known by at least eighty-nine different common names in almost twenty-five languages, Chanterelle Dreams, Amanita Nightmares explores the ways that mushrooms have shaped societies all over the globe.
This fascinating and fresh look at mushrooms-their natural history, their uses and abuses, their pleasures and dangers-is a splendid introduction to both fungi themselves and to our human fascination with them. From useful descriptions of the most foolproof edible species to revealing stories about hallucinogenic or poisonous, yet often beautiful, fungi, Marley's long and passionate experience will inform and inspire readers with the stories of these dark and mysterious denizens of our forest floor.
Beautiful photographs adorn the pages with mushrooms in the wild as well as picked, showing them from a multitude of angles. Study these photographs and you will become adept at recognizing edible and safe mushrooms. Even those who are unfamiliar with the mushroom forest can make a start at foraging with this instructional work, and, with the help of The Pocket Guide to Wild Mushrooms, can become experts in no time.
Using practical symbol systems, distribution maps, and tips on picking, cleaning, cooking, and canning, the reader will also become familiar with a wide variety of wild mushrooms, including morels, black trumpets, chanterelles, sheep polypore, porcini, a variety of boletes, and many more. Grabbing this guide on the way out to go hunt for mushrooms will ensure a successful foraging experience.
Britain's neglect of fungi as table delicacies has perhaps been responsible for our surprising ignorance of the natural history of such fascinating plants. Puff-balls, more than a foot in diameter; mouls in jam-pots; dry rot; truffles; these are examples of the wide range of the Group, comprising over 100,000 species.
Many are of economic importance - for example, the rusts that attack wheat and other crops, and the yeasts which ferment beer - and there are others of great biological interest, such as the mycorrhizal fungi which live in association with the roots of forest trees, orchids and other plants, and help them to absorp food from the soil. Penicillin, of course, has become a household word, and this book's final chapter on the industry is one of the best short accounts of the subject yet writtern.
Dr. Ramsbottom was for many years Keeper of Botany at the Natural History Museum, and has devoted his life to the study of fungi in all their aspects. He is equally at home in the field, the laboratory and the library. One of the special features of Mushrooms and Toadstools is the wealth of historical allusion to fungi extracted from old books.
Set out in a style reminiscent of Robert Burton, this colume can truly be described as a 20th century "Anatomy of Toadstool." Indeed, in fairy rings, science and superstition have gone hand in hand to produce a lively story of alternating surmise and research - and even today a full and final explanation of these mysterious rings has not yet been made.
Many of the larger toadstools are brightly coloured and lend themselves admirably to colour photography, as shown by the 80 remarkable illustrations by Mr Paul de Laszlo.
The selection first underscores the chemistry and structure of bacterial cells, including the chemical composition of cells, direct and indirect methods of cytology, vegetative multiplication, spores of bacteria, and cell structure. The text then elaborates on inheritance, variation, and adaptation and growth of bacteria.
The publication reviews the physical and chemical factors affecting growth and death. Topics include hydrogen ion concentration and osmotic pressure; surface and other forces determining the distribution of bacteria in their environment; dynamics of disinfection and bacteriostasis; bacterial resistance; and types of antibacterial agents. The text also ponders on the anaerobic dissimilation of carbohydrates, bacterial oxidations, and autotrophic assimilation of carbon dioxide.
The selection is a dependable reference for readers interested in bacterial physiology.
How do we use fungi in medicine? How can we identify edible mushrooms? Brian Spooner and Peter Roberts are both widely respected experts in fungi from the Royal Botanic Gardens at Kew. In this highly authoritative guide they examine all aspects of fungi, from their lifestyle and habitats to their diverse reproductive strategies. New Naturalist Fungi covers all aspects of the subject including:
• The biology and evolution of fungi
• Fungi as agents of growth and decay
• The relation of fungi to man, mammals and parasites
• Their natural and man-made habitats
Exploring the rich variety of mushrooms and toadstools found living in woodlands, grasslands, coastlines, rivers, and man-made habitats such as compost heaps, this New Naturalist volume is packed with information covering virtually every aspect of fungi. There is even a section on fungi in folklore and how humans have used fungi for medicinal purposes. With practical tips on collecting, preserving and identifying fungi, this is an ideal reference guide for enthusiastic amateurs and professionals alike.
This colorful, easy-to-follow book will surprise and delight uninitiated nature enthusiasts while also supplying the experienced mushroom hunter with expert identification information. Excellent color photographs and precise descriptions of over 200 species will enable the mushroom hunter—even the amateur—to make quick, careful, easy distinctions between the edible varieties and the potentially toxic ones. In addition, kitchen-tested recipes are included, along with charts giving spore sizes and a list of recommended further reading.
In Texas, mushroom hunting can be a year-round, state-wide activity, and with this enticing field guide, collecting, identifying, and preparing wild mushrooms will become an activity the entire family can enjoy while appreciating the beauty of Texas from a new and fascinating angle.
The first edition has been improved in significant ways. The authors have updated scientific names, added photos where there were none and replaced poor photos with better ones, improved the keys, added some species and deleted others, added a section on truffles, and annotated the bibliography. There were originally 224 species; now there are 248. Some of the new photos—125 in all—serve as a second photo for a species, where it is helpful to show details that cannot be viewed in a single photo.
The authors describe each species’ cap, gills, stalk, annulus, and season when it is most likely to be seen as well as such characteristics as edibility and toxicity. In their detailed and lively introduction they discuss the economic and environmental aspects of fungi, basic mushroom biology, nomenclature, edibility and toxicity, and habitats and time of fruiting. Most important are the keys, which lead the dedicated reader to the major groups of fungi included in this guide. The section on mushrooms includes keys to their genera in addition to the species within each family discussed, and each of the subsequent sections has a key to the genera and species except where so few species are discussed that a key is not necessary. The volume also includes a glossary and two bibliographies, one with general and one with technical references.
Through their detailed technical descriptions and captivating color photos the authors convey their passionate fondness for these diverse and colorful organisms, whose mysterious appearances and disappearances have long made them objects of fascination.
From identifying and picking edible mushrooms to growing your own mushrooms, from recipes for seasonal dishes to important information on poisonous species, this book provides all the helpful information you need to relish the exhilarating experience of collecting wild mushrooms.
An introduction to what fungi is and where you can find mushrooms (as well as issues of access and trespass, bye-laws etc), it also covers all the equipment you might need and how to dry, pickle and preserve your mushrooms.
Over 75 of the best edible species with warnings about poisonous lookalikes are detailed, along with advice on where you will find them and when, and recipes for seasonal dishes.
Finally, the book covers growing your own mushrooms (and the kits available), the food value and medicinal uses of fungi, hallucinogenic mushrooms (and the law), and fungi in folklore.
From the Trade Paperback edition.
California is one of the most ecologically rich and diverse regions of North America, and home to hundreds of species of mushrooms. In California Mushrooms, mycologist experts Dennis Desjardin, Michael Wood, and Fred Stevens provide over 1100 species profiles, including comprehensive descriptions and spectacular photographs. Each profile includes information on macro- and micromorphology, habitat, edibility, and comparisons with closely related species and potential look-alikes. Although the focus of the book is on mushrooms of California, over 90% of the species treated occur elsewhere, making the book useful throughout western North America. This complete reference covers everything necessary for the mushroom hunter to accurately identify over 650 species.
Alaska’s Mushrooms provides authoritative natural history, informative color photographs, and black-and-white line drawings for clear identification, and lively notes from the field. It’s a must-have for anyone who has a passion for hunting mushrooms.
Mushrooms of the Redwood Coast will help beginning and experienced mushroom hunters alike to find and identify mushrooms, from common to rare, delicious to deadly, and interesting to beautiful. This user-friendly reference covers coastal California from Monterey County to the Oregon border with full treatments of more than 750 species, and references to hundreds more. With tips on mushroom collecting, descriptions of specific habitats and biozones, updated taxonomy, and outstanding photography, this guide is far and away the most modern and comprehensive treatment of mushrooms in the region. Each species profile pairs a photograph with an in-depth description, as well as notes on ecology, edibility, toxicity, and look-alike species. Written by mushroom identification experts and supported by extensive field work, Mushrooms of the Redwood Coast is an indispensable guide for anyone curious about fungi.
From the Trade Paperback edition.
In this lavishly illustrated volume, six hundred fungi from around the globe get their full due. Each species here is reproduced at its actual size, in full color, and is accompanied by a scientific explanation of its distribution, habitat, association, abundance, growth form, spore color, and edibility. Location maps give at-a-glance indications of each species’ known global distribution, and specially commissioned engravings show different fruitbody forms and provide the vital statistics of height and diameter. With information on the characteristics, distinguishing features, and occasionally bizarre habits of these fungi, readers will find in this book the common and the conspicuous, the unfamiliar and the odd. There is a fungal predator, for instance, that hunts its prey with lassos, and several that set traps, including one that entices sows by releasing the pheromones of a wild boar.
Mushrooms, morels, puffballs, toadstools, truffles, chanterelles—fungi from habitats spanning the poles and the tropics, from the highest mountains to our own backyards—are all on display in this definitive work.
Mycelial Mayhem is a straightforward, no-nonsense resource for the aspiring mushroom grower. This practical guide cuts through much of the confusion surrounding methods and techniques, helping the hobbyist or farmer to:
Select regionally appropriate species for the home garden, farm-scale production, or an edible landscape Practice sustainable, environmentally friendly cultivation techniques, such as companion planting, to combat common garden pests and diseases Choose a successful, proven business approach to maximize profit and minimize frustration
Many people find that DIY mushroom cultivation is not nearly as complicated as they expect, but a knowledgeable and experienced mentor is crucial to success. Whether your goal is to harvest homegrown gourmet mushrooms for your table, supplement your income by selling to friends and neighbors, or start a full-fledged niche business, Mycelial Mayhem is packed with the advice and resources you need to succeed with this rewarding and valuable crop.
David Sewak and Kristin Sewak are avid growers of edible mushrooms, heirloom vegetables, native landscape plants and sustainable landscape design. They speak on mushroom gathering and indoor and outdoor cultivation techniques at regional and national green living events.
Growing mushrooms yourself could be quite satisfying. Nothing could be better than using fresh mushrooms as an ingredient in the food you are preparing for your loved ones. It is also very fun to grow them especially if you are doing it together with your kids and you are watching it growing together. It is also quite amusing to see them grow from the beginning until it is good enough to eat.
In this guide you will learn:
The Mushroom Anatomy
The mushroom's life cycle
The process of growing mushrooms
Best mushrooms to grow in your own home
Supplies and Equipment needed for growing mushrooms
Mushroom and Their Environment for a Better Growth
Mushroom Pests, Diseases, and Management
Growing Timetable of Mushrooms
Mushroom Preservation Methods
Mushroom Shopping Lists
Take advantage of this great opportunity to learn more about mushrooms and grow your won successfully! Let's get started!
Whether you’re planning a trip or thumbing for facts in the field, Basic Illustrated books tell you what you need to know.
Learn how to:
Forage for and identify wild mushroomsTreat a variety of ailments and illnesses, from colds to heart disease and moreDistinguish between edible and nonedible parts of mushroomsMake delicious dinners, snacks, and other healthy recipes
• Color photos and full descriptions of the 5 morel types—black morels, half-cap, and gray, yellow, and big-foot—for easy identification
• When and where to hunt to find the most morels in season
• Hunting morels by tree type
• Cleaning, preserving, and drying morels
• Basic cooking techniques—plus special recipes
The book is divided into five parts. Part I covers the taxonomy, morphology, and ultrastructure of methylotrophic bacteria. Part II discusses the processes involved in their growth and metabolism. Part III talks about the possible applications of methylotrophs and their enzymes in industrial fields as well as chemistry. Part IV deals with the molecular genetics and the gene expression of methylotrophs, and Part V deals with their habitat and role in the environment.
The text is recommended for microbiologists who would like to be acquainted with the subject or make further studies about methylotrophs.
Organized into nine chapters, this book begins with an overview of dinoflagellates as the most important producers of luminescence in the oceans, which sometimes cause tropical seas to glow with phosphorescent light. This text then examines the characteristic feature of dinoflagellates to possess two flagella. Other chapters consider the sequence of events during reproduction in the armored dinoflagellate Glenodinium foliaceum based on culture. This book discusses as well the encystment in non-marine dinoflagellates, which occurs in response to the oncoming of adverse environmental conditions. The final chapter deals with the distribution pattern of dinoflagellate cysts in fossil sediments.
This book is a valuable resource for marine biologists, zoologist, paleontologists, micropaleontologists, geologists, taxonomists, microscopists, geneticists, and research workers.
The book contains six chapters and opens with a discussion of the origins, principles, and development of continuous cultivation methods. This is followed by separate chapters on continuous systems (open, closed, semi-continuous systems), theoretical analysis of continuous culture systems, techniques of continuous laboratory cultivations, experimental applications of continuous cultivation, and industrial continuous fermentations.
Comprised of 95 chapters and organized into eight sections, the book first discusses the industrial and agricultural uses of yeast, and then covers genetics. The third section reviews sporulation and conjugation. Section IV tackles biochemistry, while Section V and Section VI talk about taxonomy, ecology, and cell cycle. The seventh section covers the Phaff symposium and the last section reviews the plenary lectures.
The book will be of great interest to researchers and professionals such as botanists and agriculturists who have an interest in understanding the various aspects of yeast.
This volume shows the knowledge about mycoplasmal diseases of man, including those involving the respiratory and genitourinary tracts. Detailed information on the humoral and cellular immune responses to mycoplasmas,which are assuming an ever-increasing significance in the understandingof the pathogenesis of human and animal mycoplasmal diseases, is also given. This book ends with reviews on mycoplasmas as arthritogenic agents and the interaction of mycoplasmas with cell andorgan cultures.
This book will serve as a standard reference work for mycoplasmologists, as well as for other interested microbiologists, cellular and molecular biologists, membrane biochemists, clinicians, veterinarians, plant pathologists, and entomologists.
Organized into seven chapters, this book begins with the morphology and ontogeny of sori and spores. It then explains the infections of the susceptible host and the vegetative growth of the fungi in it. It also describes the possibility of incompatibility in plant-rust associations, as well as the parasites of rust fungi. The dynamics of growth and differentiation are emphasized in this book rather than just the mature stage of the rusts. Moreover, this book identifies some topics in which ultrastructural research is particularly lacking and which provide fertile areas for future research.
This book will be a valuable reference source for fungal morphologists, taxonomists, and plant pathologists. It will also be helpful to others interested in the anatomy and associated biology of the rusts.
After presenting an introduction to some aspects of developmental biology, this volume describes the ultrastructure and physiology of sporulation, spore germination, encystment, excystment, spherulation, and spherule germination. This is followed by a discussion on regulatory events leading to morphogenesis and on biochemical, physiological, and structural data on the amoeboid stage. The second part focuses on metabolic aspects. This includes metabolic characteristics of myxomycetes; the formation of nucleotides in Physarum by de novo synthesis and from nucleic acid degradation products; and radiation and radiomimetic agents on myxomycete species. Considerable chapters in the concluding part are devoted to procedures and protocol for isolation of cell components from Physarum and Didymium species. This volume also evaluates some techniques, including electron microscopy, time-lapse microcinematography, phase-contrast microscopy, Feulgen staining, and culture methods. The concluding chapters examine the preparation, isolation, and characterization of ribonucleic acid, histone, plasmodial polysaccharides, myosin, actins, and fragmin.
The book will serve as a frequent, single reference source to brief cell biologists on the primary research on Physarum and Didymium. It will also be a good source for graduate students in cell biology and perhaps in other graduate courses.
This volume is comprised of 17 chapters and begins with an analysis of the pumps and processes that establish electrochemical ion gradients across bacterial membranes, followed by a discussion on the major types of bioenergetic work that utilize these gradients. The energetics of periplasmic transport systems, chemolithotrophs, methanogens, and protein insertion and translocation into or across membranes are also examined, along with bioenergetics in extreme environments such as high-pressure and high-temperature environments; energetic problems of bacterial fermentations; energetics of bacterial motility; and energetics of the bacterial phosphotransferase system in sugar transport and the regulation of carbon metabolism.
This book should be of interest to molecular biologists and biochemists.