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Nine New Species of Mushroom Discovered in India



Indian has been blessed with natural resources as we know. Natural resources such as coal, iron, gold, diamond, water, land and other living beings such as animals, birds, vegetables, fruits, crops etc . are found abundantly in India. But coming back to mushrooms ( belonging  to kingdom fungi ),  2,000 species of mushrooms have been discovered from India alone. And across the world, about 12,000 to 15,000 species of mushrooms are found.
Canthrellus sikkimensis

The small mountain state of Sikkim(India) situated in Eastern Himalayas, is emerging as a store of valuable or delightful things for botanists, mycologists and naturalists who in the year 2015 alone have discovered nine species of wild mushrooms.
Scientists from the Botanical Survey of India (BSI) have found these species from North Sikkim state particularly in the sub alpine region dominated by coniferous trees. Mr. Kanad Das of BSI particularly  discovered the species. Mr. Das along with his team has taken at least four survey tours to Sikkim to discover these species.  

Of these nine species, four belong to the genus Lactarius. At least one of the species is highly appreciated and consumed by locals. Among the species discovered Canthrellus sikkimensis is edible. This species is tall and slim and is being consumed by locals as said earlier. Unique feature of this species is that they are more than double (6-7 inches) the size of other species of the genus reported from Indian subcontinent.  Other

Austroboletus obliveeoglutinosus

interesting species discovered is Austroboletus obliveeoglutinosus which exudes a pleasant smell and has very high bright colors. Something strange about this species is that when they were discovered a number of flies had got stuck to the cap of mushroom attracted by the odour and the color.

Fungi are not only meant to be eaten but they also a very important role in medicines like antibiotics. We Hope the discovery of new species can open new avenues for research and enhance availability of new food.



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