Residents use urban forests frequently for many purposes, and benefits these forests provide to citizens and to society are manifold. Residents' perceptions of these benefits may be useful in supplementing the expert knowledge of forest ecosystem services to capture the variety of benefits and values related to these environments. We conducted a postal survey in a residential area in Lahti, ... [Show full abstract] Finland, to explore which benefits residents perceive their nearby forests provide to them and to society. We also studied, to what purposes residents use these forests and what types of forest features they prefer in general. The study showed that forests that were located near peoples' homes were especially important because they offered experience-based benefits: psychological restoration, recreation and aesthetic benefits. Nearby forests were mostly used for physical exercising, enjoying natural beauty and observing nature. The most preferred forest features included paths and routes, berries and mushrooms, naturalness and recreation opportunities. Pairwise associations between the perceived benefits, nearby forest uses and preferred forest features were also studied but only one moderately strong association was found: respondents who used nearby forests for berry and mushroom picking felt obtaining provision benefits from these forests. Other associations were weak indicating that forest use or preferences for certain forest features do not necessarily reflect the variety of benefits and values residents relate to their nearby environments. Thus, besides examining the direct use values of forests – e.g. willingness-to-pay for the use – or measuring forest features only, one needs to study the experience-based benefits more thoroughly.
BookPDF Available

# Champignons comestibles du Haut-Katanga (D.R. Congo)

- January 2018

- Edition: AbcTaxa 17 (2017)

- Publisher: Abc Taxa is the product of the Belgian National Focal Point to the Global Taxonomy Initiative, but the series is the joint effort of the three main Belgian natural history institutions

- Editor: Yves Samyn, Didier VandenSpiegel, Jérôme Degreef

- ISBN: ISBN 9789082179828

Authors:



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## Abstract

Abstract – This book (in French) treats the edible fungi from Upper-Katanga (DR Congo), and is meant for those particularly interested in taxa from the miombo woodlands (Zambezian region). The main objective is to provide a tool for identification and valuing these non-timber forest products, and eventually contribute to a better management and conservation of the miombo. The book is a reference for researchers and students focusing on ecosystem services of African fungi, as well as for forest managers willing to integrate fungi in their projects and programs.
Next to a general introduction on mycology and fungi from Upper Katanga, this book is one of the first to combine extensive taxonomical information and ecosystem service data from edible fungi (from miombo forests). Quantitative data were collected in plots, over a period of 3 full years and in different types of miombo forest. Precise ecological data of more than 50 edible species are presented in a comprehensive way. Since Upper Katanga is a mining region, the concentration of 10 metals was analyzed in 6 commonly used species. Based on this information and EU norms for metal intake, a list of recommendations is given for safe consumption of wild species. Mushroom picking is an income generating activity in the entire Zambezian region. The cost and socio-economic impact of sustainable mushroom picking was compared to the impact of intensive charcoal production via slash-and-burn.
The taxonomic part presents an identification key including over 100 genera known to have at least one edible representative in tropical Africa. The book reports 87 edible species (30 genera) from Upper-Katanga. Extensive data are presented for 78 species, including macro- and microscopic descriptions, vernacular names, seasonality, habitat preference, natural biomass production (fresh), geographical distribution, edibility, information on lookalikes, taxonomic and nomenclatural notes, as well as the iconography available in the literature. In situ macro photographs are provided for each species. A glossary and an extensive reference list is given.
-------------------------------------------------

Résumé - Ce livre est destiné aux lecteurs intéressés par les champignons
comestibles du Haut-Katanga, et plus spécifiquement par ceux des miombo. En
mettant en valeur ces produits forestiers non ligneux, il contribue à une meilleure
gestion et conservation du miombo. Il cible en particulier les gestionnaires qui
souhaiteraient intégrer les champignons dans leurs projets et/ou programmes de
développement, ainsi que la communauté de scientifiques et d’étudiants intéressés
par l’étude de la mycologie africaine.
Outre une introduction générale sur la mycologie au Haut-Katanga, ce livre est
un des premiers qui combine un travail taxonomique à une étude des services
écosystémiques livrés par les champignons comestibles du miombo.
La quantification de ces champignons sur trois ans permet de fournir des données
précises sur les productions naturelles, la saisonnalité et les préférences d’habitat
de plus de 50 espèces comestibles. Des analyses de concentration en métaux
lourds pour 6 espèces ont permis de déduire des recommandations pour leur
consommation. La cueillette des champignons sauvages, activité génératrice de
revenus et d’emploi, a été étudiée et un bilan socio-économique établi.
Une clé macroscopique d’une centaine de genres comportant des espèces
comestibles est fournie, ainsi qu’une description des 30 genres traités. Au total, 87
espèces comestibles sont abordées, dont 78 en détail. Pour celles-ci, sont fournis
des descriptions (macro- et microscopie), des noms vernaculaires, des données
précises d’écologie, saisonnalité, distribution et comestibilité, des informations
taxonomiques ainsi que des références d’illustrations disponibles dans la littérature.
Chaque espèce est illustrée de photographies prises sur le terrain.

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## Citations (2)

## References (308)

Article

Full-text available

The exploration of the western forests of Algeria led to the remarkable discovery of the first occurrence of Lepista sordida, an edible wild mushroom of significant culinary importance for the local community, traditionally consumed in its natural state. This discovery was made possible through the use of various methods, including macroscopic observations (revealing a violet color) as well as microscopic observations conducted using scanning electron microscopy (SEM), revealing a cylindrical shape with distinct contours. Additionally, molecular analyses were conducted. Genomic DNA was extracted from the mycelium, followed by DNA amplification using specific primers targeting the internal transcribed spacer region (ITS1 and ITS2). After PCR reactions and sequencing of the obtained amplicons, the nucleotide sequences of the mycelium were submitted to the GenBank database of NCBI with the assigned accession number: MZ928450.1. These sequences were subsequently used to construct the phylogenetic tree. Furthermore, an in-depth study of physicochemical parameters was undertaken to determine the optimal conditions for cultivating the mycelium of this edible wild mushroom, including pH, temperature, relative humidity, and light. Different temperatures were examined: 20, 25, 30, 35, 40, and 45 °C. The effect of pH on mycelium growth was studied using a PDA agar medium with buffered values of 4, 5, 5.6, 6, 7, and 8. Similarly, six levels of relative humidity were tested: 14, 50, 74, 80, 95, and 100%. A study on the impact of light on mycelium growth was conducted by exposing Petri dishes inoculated with PDA to a light intensity of 500 lux for 5, 10, 15, 20, and 24 h. The results clearly demonstrated that variations in these different physicochemical parameters significantly influenced mycelium growth. For the Lepista sordida strain, growth was favored at pH levels of 4, 5, 6, and 6, with no growth observed at pH 7 and 8. The optimal temperature range for mycelium growth of Lepista sordida was 20–25 °C, while no growth was observed at 30, 35, 40, and 45 °C. Relative humidity levels of 74, 80, and 95% showed no significant differences. Optimization of mycelium growth and primordia production in Lepista sordida were successfully achieved. Optimal conditions for the primordia phase were identified as 25 °C, with humidity ranging from 90 to 95%. A nutritional analysis of fresh sporophores was conducted using established analytical methods. Notably, the nutritional composition of Lepista sordida sporophores exhibited high significance for the following parameters: moisture content (67.23 ± 1.90%), ash content (9.35 ± 0.66%), fat content (3.25 ± 0.24%), protein content (17.22 ± 0.38%), and carbohydrate content (63.83 ± 1.23%).

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Article

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In several regions of Africa, the daily diet is partly dependent on the edible products from wild animals, plants, and mushrooms, driven by their availability, wide distribution in the local environment, and the low incomes of the general population. The documentation of ethnomycological information is particularly important to validate or correct the identification of specimens and the preservation of these natural resources with cultivation potential, thus improving their consumption and utilization for medicinal purposes. The number of wild edible mushroom species consumed varies between different regions of Africa, with around 300 species being documented in the literature. However, despite its rich biodiversity, the African continent is still underexploited, which is reflected in poor food contribution to populations that are often in need. Here, the safe use of mushrooms is guided by the insufficiency of studies that validate their nutritional and medicinal properties, since they are key factors in the suppression of protein deficiency in the everyday diet of the populations and a source of bioactive compounds useful for the formulation of added‐value functional products. Thus, it becomes essential to investigate African mushrooms, not only from the identification point of view, but also in terms of nutritional, chemical, and bioactive characterization, hence deepen the knowledge about this valuable natural resource. Bearing these in mind, the main objective of this study is to systematize the knowledge available in scientific publications and specialized websites, thus gathering information about the valuable profits that come from using these widely appreciated natural products.

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Book

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Article

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Phylogenetic analyses based on partial sequences from nuclear 25S rDNA indicate a monophyletic Pleurotaceae, consisting of the monophyletic genera Pleurotus and Hohenbuehelia, within the polyphyletic pleurotoid-lentinoid fungi. The attack and consumption of nematodes (nematophagy) supports the monophyly of this family. Other pleurotoid-lentinoid fungi that have been studied are not nematophagous and, in phylogenetic analyses, occur within the euagaric, polyporoid and russuloid clades. The pleurotoid agarics Lampteromyces, Lentinula, Nothopanus, and Omphalotus form a clade together with Gymnopus dryophilus. A clade that corresponds to the Tricholomataceae includes the pleurotoid agarics Conchomyces, Hypsizygus, Phyllotopsis, and Resupinatus. Faerberia, Heliocybe, Lentinus, Neolentinus, and Panus are gilled polypores, and all deserve recognition at the generic level. The brown-rotters Heliocybe and Neolentinus form a distinct clade within the polypores together with the brown-rotting polypore, Gloeophyllum. The Pleurotaceae belong in the Agaricales, are not closely related to or synonymous with the Polyporaceae, and should be restricted to the genera Pleurotus and Hohenbuehelia. An isolate of Hohenbuehelia from Alberta, Canada produces adhesive knobs typical of Hohenbuehelia and its anamorph Nematoctonus, and also nonadhesive nematotoxic droplets characteristic of Pleurotus. This combination is unique within Hohenbuehelia and Pleurotus. Phylogenetic analyses place this species at the base of the genus Hohenbuehelia, indicating that nematotoxic droplets were probably present in the common ancestor of Pleurotus and Hohenbuehelia. In contrast, the gelatinized fruiting bodies of Hohenbuehelia and Resupinatus are independently derived. The tribe Resupinateae (Tricholomataceae) should be restricted to Resupinatus (including Asterotus) and cyphelloid allies such as Stigmatolemma.

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Book

Full-text available

Guide to the wild edible mushrooms from Benin (West-Africa).

The wild edible mushrooms from Benin occur in many ecosystems and they play an important role in degrading organic material and recycling nutrients. The majority of edible species in Benin are associated with trees or termites and are highly appreciated by local people as food. Many ecosystems suffer from the influence of human activities and sustaining the environment means that we must be able to recognize the place
of the fungi, their identity and function within the natural world.
This guide introduces the reader to the mycological world and focuses on the larger fungi commonly used for food in Benin.
The first part deals with all aspects concerning morphology, ecology and distribution of fungi in general, as well as aspects on poisoning, cultivation, recording local knowledge, ethnomycology and methods for assessing natural productions and valuation of wild edible fungi.
The second part presents over 70 color pictures and drawings, accompanied by morphological descriptions, local names and detailed information on distributions and edibility of more than fifty wild species from Benin. A glossary and an extensive
bibliography is given.
Everyone interested in collecting or studying West-African fungi will find this book a useful reference. Those dealing with the sustainable use and management of natural resources in tropical Africa, will find a multitude of techniques and tools for a better
management and conservation of natural ecosystems in a participative way, i.e. with the participation and for the benefit of local people.

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Article

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Objectifs : Le présent travail a été initié dans le but d’évaluer la teneur en éléments traces métalliques
(ETM) dans les légumes feuilles vendus dans les différents marchés de Lubumbashi.
Méthodologie et résultats : Les légumes d’amarante et de poirée bette ont été achetés sur 11 marchés de
la ville de Lubumbashi et la quantité totale des légumes a été mélangée (par espèce) pour obtenir un
échantillon représentatif du marché. Les analyses ont porté sur les teneurs totales en Cuivre (Cu), Cobalt
(Co), Plomb (Pb), Cadmium (Cd) et Zinc (Zn). Le dosage des ETM a été réalisé en absorption atomique au
spectromètre (VARIAN 220). Les résultats obtenus ont montré que les teneurs totales en ETM sont
similaires entre les légumes d’amarante et de poirée vendus dans les différents marchés de Lubumbashi.
Par ailleurs, tous les marchés dépassent le seuil en cuivre fixé à 10 mg/kgMS, quelle que soit la méthode
de lavage et l’espèce potagère. Pour les autres ETM, plusieurs marchés sont en dessous des valeurs
seuils en fonction de la concentration maximale réglementaire (CMR) établie en France (Pb : 3 mg/kg MS
et Cd : 2 mg/kg MS).
Conclusion et application de la recherche : la détermination des teneurs en ETM dans les légumes vendus
dans les différents marchés de la ville de Lubumbashi permet d’évaluer les risques de contamination de la
chaine alimentaire d’une part et de l’autre la mise au point des techniques adéquates de biorémédiation.

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Article

Article

Article

Studies have been carried out on Pleurotus tuber-regium, a tropical sclerotial basidiomycete obtained in Nigeria. Both the Sclerotium and the fruit bodies are edible. The economic importance to the Nigerian people, particularly in traditional medicine, is discussed.
When kept in a warm, humid atmosphere, the Sclerotium readily produced fruit bodies which matured within seven da. Minimum temperature for mycelial growth was around 15, optimum 35, and maximum around 40 C. The fungus utilized as carbon sources a number of carbohydrates including fructose, mannose, xylose, glucose, cellobiose, maltose, dextrin, starch, cellulose, mannitol and sorbitol.

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