| 词条 | Cyclocybe aegerita |
| 释义 |
| image = Agrocybe aegerita.jpg | image_caption = Growing on a poplar stump in Girona, Spain | regnum = Fungi | divisio = Basidiomycota | classis = Agaricomycetes | ordo = Agaricales | familia = (undefined) | genus = Cyclocybe | species = C. aegerita | binomial = Cyclocybe aegerita | binomial_authority = (V. Brig.) Vizzini 2014 }}{{mycomorphbox | name = Cyclocybe aegerita | hymeniumType = gills | capShape = | capShape2 = | stipeCharacter = | ecologicalType = | sporePrintColor = brown | whichGills = | howEdible = edible | howEdible2 = }}Cyclocybe aegerita, also called Agrocybe cylindracea, Agrocybe aegerita or Pholiota aegerita,[1] is a mushroom in the genus Cyclocybe which is commonly known as the poplar mushroom[1] or velvet pioppini (Chinese: 茶树菇, literally "Tea Tree Mushroom"[2]). In Japan, it is called Yanagi-matsutake (Japanese:柳松茸).[3] DescriptionIt belongs to the white rot fungi and is a medium-sized agaric having a very open and convex cap, almost flat, with a diameter of {{convert|3|-|10|cm}}. Underneath, it has numerous whitish radial plates adherent to the foot, later turning to a brownish-grey colour, and light elliptic spores of 8–11 by 5–7 micrometres. The white fibre foot is generally curved, having a membranous ring on the top part which promptly turns to tobacco colour due to the falling spores.[1] When very young, its colour may be reddish-brown and later turn to a light brown colour, more ochre towards the centre, whiter around its border. It grows in tufts on logs and holes in poplars, and other large-leaved trees.[1] EdibilityThe mushroom is cultivated commercially. It is used in Chinese cooking, both fresh and rehydrated, in various dishes, including stir-fry, soup, stew, and hot pot.[2] It has a relatively more characteristic taste, a soft cap, and a harder stem. Picking specimens from the wild is not recommended due to the difficulty in identification.[4] UsesIt is cultivated and sold in the United States, Chile, Japan, Korea, Italy, Australia and China. It is an important valuable source possessing varieties of bioactive secondary metabolites, such as indole derivatives with free radical scavenging activity, cylindan with anticancer activity and agrocybenine with anti-fungal activity.[5] The cultivation in the Mediterranean region is very old, e.g. it is described in the book Naturalis Historia by Pliny the Elder. In Traditional Chinese Medicine, it is often used as a diuretic.[6] GalleryReferences1. ^1 2 3 Mariano García Rollán, [https://books.google.com/books?id=uTxrxXvXDUgC&pg=PA167&dq=Agrocybe+aegerita&hl=cs&ei=LF6PTKC6OorAswa8m82ZDA&sa=X&oi=book_result&ct=result&resnum=4&ved=0CDIQ6AEwAzhG#v=onepage&q=Agrocybe%20farinacea&f=false Cultivo de setas y trufas], pg. 167, MUNDI-PRENSA (2007), {{ISBN|84-8476-316-1}} {{es icon}} {{Taxonbar|from=Q27668537}}2. ^1 {{cite web|last1=Zhu|first1=Maggie|title=Tea Tree Mushroom (茶树菇)|url=http://omnivorescookbook.com/pantry/tea-tree-mushroom|website=Omnivore's Cookbook|accessdate=3 August 2016}} 3. ^ヤマギマツタケ（柳松茸）：特徴と主な産地や旬の時期 4. ^{{cite web|title=Agrocybe aegerita, Chestnut mushroom, Yanagimatsutake|url=http://www.medicalmushrooms.net/agrocybe-aegerita/|website=Medical Mushrooms .net|accessdate=3 August 2016}} 5. ^Jian-Jiang Zhong, Feng-Wu Bai, Wei Zhang, [https://books.google.com/books?id=1xwc-9MYew8C&pg=PA102&dq=Agrocybe+aegerita&hl=cs&ei=tE6PTPLWKcGGswaUlJ2EDA&sa=X&oi=book_result&ct=result&resnum=8&ved=0CEwQ6AEwBzgU#v=onepage&q=Agrocybe%20aegerita&f=false Biotechnology in China I: From Bioreaction to Bioseparation and Bioremediation], vol. 1, pag. 102, Springer (2009), {{ISBN|3-540-88414-9}} 6. ^Ying, J.Z., Mao, X.L., Ma, Q.M., Zong, Y.C. and Wen, H.A. 1987. Icons of Medicinal Fungi from China (Transl. Xu, Y.H.), Science Press, Beijing. 3 : Strophariaceae|Edible fungi|Fungi in cultivation |
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