Italian Journal of Mycology

A new species of Agaricus (section Sanguinolenti) from Rome, Italy

2021-11-22T09:50:32+01:00

We report the finding of an Agaricus specimen in the section Sanguinolenti and describe it as a new species Agaricus hortusdamarum. Based on ITS data, the species is distinct and well separated from all known sequenced species within this section. The type specimen grew in late autumn, under Cupressus sempervirens, near a Pinus pinea alley in the Villa Borghese Gardens in Rome, in Italy. The new species is phylogenetically close to Agaricus iranicus, a rare species of temperate climate, which is so far described only in the Guilan province in Iran. Its morphological characters and phylogenetic pattern are described and divergence from A. iranicus is discussed.

Mucormycosis in COVID-19: modifiable risk factors and its mitigation in India

2022-01-10T17:54:22+01:00

While combating the second wave of COVID-19, India has now been afflicted by another epidemic caused by mucormycosis, a life-threatening opportunistic infection. Due to their immune-suppressed status, COVID-19 patients in India are now more likely to develop mucormycosis during or after treatment. Uncontrolled diabetes, irrational use of steroids, as well as the severity of COVID-19 can all contribute to the growth of mucormycosis. Risk mitigation strategies that could be used to control the rise of mucormycosis-related COVID-19 patients should be evaluated. The purpose of this article is to explore the modifiable risk variables that are involved in the medical management of COVID-19 patients, as well as the mechanisms through which they raise the risk. This overview also includes a brief discussion of mycology and how the disease pattern varies depending on the regions of the body affected. In this article, we detailed about the early detection and treatment of mucormycosis in COVID-19 patients.

The phylogenetic analysis of Armenian collections of medicinal tinder polypore Fomes fomentarius (Agaricomycetes, Polyporaceae)

2022-02-28T10:32:48+01:00

The medicinal tinder polypore Fomes fomentarius is widely distributed in all floristic regions of Armenia on different woody substrates. The phylogenetic analysis of Armenian collections using ITS barcoding revealed that it is taxonomically complex species represented by sublineages A2 and B2 (in ratio 1:1) of European phylogenetic lineages A and B, which correspond to two cryptic sympatric species F. fomentarius sensu stricto and F. inzengae, respectively. These species are phylogenetically almost equidistant from Fomes fasciatus by the level of nucleotide divergence (6.75% and 7.17%, respectively). Nucleotide divergence between these two species is 1.85% which does not exceed the average level of intraspecific ITS variability in basidiomycetes fungi (3.33%). It is suggesting that F. fomentarius s.s. and F. inzengae are possibly not taxonomically separate species, but sympatric cryptic subspecies of F. fomentarius sensu lato. Both taxa significantly differ by their ecology and distribution: F. fomentarius s.s. is mainly found on Betula spp. trees and widespread in temperate forests, while F. inzengae has been recorded on Carpinus sp., Fagus sp., Populus sp. and other deciduous trees in subtropical latitudes. In Armenia, F. fomentarius s.s. was found on Fagus sp. and Quercus sp., while F. inzengae - on Carpinus sp., Juglans sp., Fagus sp., Populus sp., and Salix sp. trees. Although the species rank of Mediterranean subtropical species F. inzengae remains disputable it has been originally described for the mycobiota of Armenia.

Mycobiome characterization of “Ghimisone”, a Sardinian ancient barley sourdough traditionally used in Sardinia for making “Ogliathu” bread

2022-01-25T15:48:47+01:00

The sourdough is a biological complex matrix consisting of yeasts and lactic acid bacteria, derived from the spontaneous fermentation of the native microorganisms normally present in flour. In Italy, the microbiota of several hundred sourdoughs have been characterized at molecular and functional level and some of them have received the Protected Designation of Origin Annotation (PDO) or Protected Geographical Indication (PGI). Also in Sardinia, until the ‘50s, the barley carasau bread was produced using a sourdough named Ghimisone. The importance of keeping regional traditions alive and scientific curiosity have led to this work in which the mycobiota of Ghimisone was investigated for the first time. Three types of Ghimisones have been set up using flours of barley, naked barley, and a mixture of naked barley and “black lentil” of Calasetta. The mycobiota from these sourdoughs were investigated using independent molecular culture identification. Twenty different fungal species were found. The results were unexpected and showed that the mycobiome of Ghimisone is different from all other sourdoughs known in the literature. The diversity in the mycobiome of Ghimisone compared to known sourdoughs might suggests different nutritional and aromatic characteristics of its derived barley bread.