Flammulina filiformis

Cultivated Flammulina filiformis
Scientific classification Edit this classification
:	<div style="display:inline" class="">Template:Taxon infoTemplate:Taxon italics
Binomial name
Template:Taxon infoTemplate:Taxon italics (Z.W. Ge, X.B. Liu & Zhu L. Yang) P.M. Wang, Y.C. Dai, E. Horak & Zhu L. Yang (2018)
Synonyms
Flammulina velutipes var. filiformis Z.W. Ge, X.B. Liu & Zhu L. Yang (2015) Flammulina velutipes var. himalayana Z.W. Ge, Kuan Zhao & Zhu L. Yang (2015)

Flammulina filiformis
Mycological characteristics
File:Gills icon.png	Gills on hymenium
File:Convex cap icon.svg File:Flat cap icon.svg	Cap is convex or flat
File:Bare stipe icon.svg	Stipe is bare
File:Transparent spore print icon.svg	Spore print is white
File:Saprotrophic fungus.svg	Ecology is saprotrophic
File:Mycomorphbox Choice.png	Edibility is choice

Flammulina filiformis, commonly called enoki mushroom, is a species of agaric (gilled mushroom) in the family Physalacriaceae. Until recently, the species was considered to be conspecific with the European Flammulina velutipes, but DNA sequencing has shown that the two are distinct.

It is widely cultivated as an edible mushroom in East Asia, where it is included in Japanese and Chinese cuisine.

Taxonomy

Flammulina filiformis was originally described from China in 2015 as a variety of F. velutipes, based on internal transcribed spacer sequences. Further molecular research using a combination of different sequences has shown that F. filiformis and F. velutipes are distinct and should be recognized as separate species.

Etymology

In Japanese, the mushroom is known as enoki-take or enoki-dake, both meaning "hackberry mushroom". This is because it is often found growing at the base of hackberry (enoki) trees.

In Mandarin Chinese, the mushroom is called jīnzhēngū ( "gold needle mushroom") or jīngū (金菇 "gold mushroom").

In Korean, it is called paengi beoseot (팽이버섯) which means "mushroom planted near catalpa". In Vietnamese it is known as nấm kim châm. In India it is called futu.

Description

The basidiocarps are agaricoid and grow in clusters. The cap is convex at first, flattening as it expands, measuring up to 4.5 cm (1+3⁄4 in) across. The cap surface is smooth, viscid when damp, ochraceous yellow to yellow-brown. The lamellae (gills) are cream to yellowish white. The stipe (stem) is up to 8.5 mm (1⁄2 in) long, smooth, pale yellow at the apex, yellow-brown to dark brown towards the base, and lacking a ring. The spore print is white. The spores are inamyloid, smooth, and ellipsoid to cylindrical, measuring about 5 to 7 by 3 to 3.5 μm.

There is a significant difference in appearance between wild and cultivated basidiocarps. Cultivated enokitake are not exposed to light, resulting in white or pallid fruit bodies with long stipes and small caps.

File:Golden needle mushrooms 1.jpg

Brown variety

Distribution and habitat

The fungus is found on dead wood of Betula platyphylla, Broussonetia papyrifera, Dipentodon sinicus, Neolitsea sp., Salix spp, and other broad-leaved trees. It grows naturally in China, Korea, and Japan.

Mushrooms, enoki, raw

Nutritional value per 100 g (3.5 oz)
Energy	153 kJ (37 kcal)
Carbohydrates	7.8 g
Sugars	0.2 g
Dietary fiber	2.7 g
Fat	0.3 g
Protein	2.7 g
Vitamins and minerals Vitamins Quantity %DV† Thiamine (B1) 19% 0.23 mg Riboflavin (B2) 15% 0.2 mg Niacin (B3) 46% 7.3 mg Pantothenic acid (B5) 28% 1.4 mg Vitamin B6 6% 0.1 mg Folate (B9) 12% 48 μg Vitamin C 0% 0 mg Minerals Quantity %DV† Calcium 0% 0 mg Iron 7% 1.2 mg Magnesium 4% 16 mg Phosphorus 8% 105 mg Potassium 12% 359 mg Selenium 4% 2.2 μg Sodium 0% 3 mg Zinc 6% 0.65 mg
Other constituents	Quantity
Water	88 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Nutrition

Enoki mushrooms are 88% water, 8% carbohydrates, 3% protein, and contain negligible fat (table). In a reference amount of Template:Cvt, enoki mushrooms provide 37 calories of food energy, and are a rich source (20% or more of the Daily Value, DV) of niacin (46% DV), and pantothenic acid (28% DV), while supplying moderate amounts of thiamine, riboflavin, folate, and potassium (12-19% DV, table).

Uses

F. filiformis has been cultivated in China since 800 AD. Commercial production in China was estimated at 1.57 million tonnes per annum in 2010, with Japan producing an additional 140,000 tonnes per annum. The fungus can be cultivated on a range of simple lignocellulosic substrates including sawdust, wheat straw, and paddy straw. Enokitake are typically grown in the dark, producing pallid fruitbodies having long and narrow stipes with undeveloped caps. Exposure to light results in more normal, short-stiped, colored fruitbodies.

As food

The mushroom is widely eaten in East Asia. Cultivated F. filiformis is sold both fresh and canned. The fungus has a crisp texture and can be refrigerated for approximately one week. It is a common ingredient for soups, especially in East Asian cuisine, but can be used for salads and other dishes.

• In Korean jjigae (stew)
  In Korean jjigae (stew)
• In Korean bokkeum (stir-fry)
  In Korean bokkeum (stir-fry)
• In Japanese sukiyaki
  In Japanese sukiyaki
• Grilled
  Grilled

Improving storage

F. filiformis extract can be added to whipped cream. It was observed that this measure helps to slow down the development of ice crystals, which would maintain the quality of whipped cream longer while storing it in a frozen state.

Nutritionally improved meat products

F. filiformis are an object of interest in current research for their potential to enhance food products and animal feed by using the stem waste.

Studies indicate that the addition of F. filiformis stem waste powder to meat products can improve nutritional quality by increasing dietary fiber and ash content. This ingredient also enhances tenderness, inhibits lipid and protein oxidation, and extends shelf life, without negatively impacting the texture or flavor of the meat products.

Feed additive for livestock

Natural feed additives have become more important in livestock farming. Following this trend, F. filiformis was checked for livestock health and production efficiency improving properties. There are studies showing that the use of Enoki mushroom residue as a feed additive offers several benefits for livestock. It enhances antioxidant enzyme activity, and improves animal digestibility, hormone levels, and immunity.

The addition of mushroom residue into livestock diet can reduce the feed cost and feed conversion ratio and enhance the meat quality, providing consumers with healthier and higher-quality meat products.

Cultivation

File:Enoki mushrooms (50313211173).jpg

Growing

F. filiformis is commonly cultivated in large-scale factories, where through mechanization, over 300,000 tons of F. filiformis can be harvested per year.

Indoor cultivation

F. filiformis thrives in a warm, moist environment during the incubation phase, with substrate temperatures ranging from 18 to 25 °C (64 to 77 °F). F. filiformis needs significantly cooler conditions to trigger fruiting. Pinning is triggered at temperatures ranging between 7 and 10 °C (45 and 50 °F), and the optimal temperature range for fruiting is 10 to 16 °C (50 to 61 °F). As with most fungi, F. filiformis demands elevated humidity levels—95 to 100% during pinning and 85 to 95% during fruiting.

The ideal size to harvest enoki mushrooms is generally recommended to be about 5–10 cm (2–4 in) long. At that time, the cap should still be tightly closed and the stem should be long and sturdy. If people grow enoki mushrooms at home, they can use a sharp knife or scissors to snip off the mushroom cluster at the base of the stem where it meets the growing medium. It's important to remove both the mushrooms and any remaining mycelium (the white, thread-like structures) from the growing medium during harvest. This helps prevent decaying, which could negatively impact future mushroom growth.

Post-harvest handling

File:Enoki paddenstoel.jpg

Packaged

F. filiformis have thin, delicate stems that need to be handled with care to prevent damage. The following steps are for reference. First, gently brush off any dirt or substrate with a soft brush or a damp cloth. After cleaning, separate the mushroom clusters into individual stems for easier cooking and presentation.

Storage

F. filiformis should be kept at temperatures between 7-10 °C (44.6-50 °F) for optimal freshness. For brief storage (fewer than 7 days), a temperature interval of 1–2 °C (34-36 °F) with 90–98% relative humidity is advised.

Proneness to Listeria

F. filiformis have the potential to be contaminated with Listeria monocytogenes, which is why disease control centers recommend cooking the mushroom prior to consumption.

The Singapore Food Agency advise people to do the following to ensure food security when consuming F. filiformis:

1. Enoki mushrooms should never be eaten raw
2. Instead, make sure to cook the mushrooms properly before eating them
3. If there are cooking directions at hand, make sure to follow them
4. Enoki mushrooms should be stored at cold temperatures to ensure a slower growth of microbes. This should be done even if the packaging is not opened yet
5. Uncooked enoki mushroom should be stored separately to avoid cross-contamination

See also

• Shiitake

External links

• Media related to at Wikimedia Commons