Is the fungus an animal or a plant?

These creatures of nature are familiar to us from childhood. Everyone knows about the role of fungi in human nutrition, in the production of certain foods (for example, kefir, bread, cheeses, wine), in the creation of antibiotic medicines. But many people on the question "A fungus is a plant or an animal, a fruit or a vegetable", it is probably difficult to answer correctly. But if in the science of botany with this question have been determined not so long ago, what about ordinary citizens to talk about?

Mycology

The concept of mushrooms, as a separate segment of living nature, was formed only in the 70s of the last century. Mushrooms have been defined as a kingdom of nature, uniting organisms that contain the signs of both plants and animals (in fact, the fungus is both). A scientific study of these creatures was separated into the science of mycology - the division of botany.

Diversity

The kingdom of mushrooms is very diverse - biological and ecological. These organisms have become a fundamental and integral part of some ecological systems, water and soil. According to various estimates of specialists-mycologists, there are from 100 000 to 1.5 million species of these creatures on the planet. Classes of fungi (as of 2008) number 36, and families - 560.

Mushrooms in nature

The role of these organisms in the ecological system of the Earth is great. Many fungi convert organic substances into inorganic ones, dealing in essence with the utilization of dead organic cells. And plants, in turn, carrying out symbiosis with mushrooms, feed on the products of their vital activity. Mushrooms interact with higher plants, and with algae, and with insects, and with animals. So in ruminants, mushrooms are an important and indispensable component for digesting plant foods.

Role in people's lives

Since ancient times the fungus is, first of all, a food source for some part of mankind. There are written reports about the use of mushrooms five thousand years ago (but, for sure, they were used as food by cave people). Since mushrooms are present in various niches of nature - and on the water, and on land, and in the air - then without them, it was not even about cooking certain types of food. Some varieties of cheeses, kefir, yeast bread, beer, wine - these products have appeared, solely due to the vital activity of these organisms. And in the modern world, the fungus is also a raw material for the production of certain drugs (antibiotics) that kill pathogenic bacteria, which help in the treatment of such fatal diseases as pneumonia.

Reproduction and resettlement

The fungi are quite effective, created by nature, a way of reproduction. Spores of fungi are either one or several cells that have microscopic dimensions (from 1 to 100 microns). These cells contain a small amount of nutrients, and rarely survive. But when they get into a nutritious and favorable environment, germinating, they give life to a new mycelium. Low survival rate is compensated by nature with a huge number of spores. So a medium-sized fungus produces up to 30 billion spores, and champignon - up to 40! There are spores of fungi of asexual and sexual reproduction, performing essentially different functions in the life of the fungus. The first - for mass settlement during the growing season. The second - to create a variety of offspring.

Kefir Mushroom

Actually, it's not even one, but a whole group of different organisms. Interestingly, the kefir fungus (also known as Tibetan or milk) is a symbiosis of microorganisms of various species, formed during a long development. These creatures are so adjusted to living together that they behave as a single and indivisible organism. And the basis of white and yellowish kefir fungi of a specifically acidic taste is yeast and streptococci (lactic acid sticks), which determine its nutritional value and benefit to the human body. In general, this symbiosis includes more than 10 different microorganisms that grow and multiply together, including acetic acid bacteria. Thus, the result of the life activity of this community of organisms can be attributed to the products of lactic acid, and to alcoholic fermentation products simultaneously. And the resulting Tibetan kefir includes lactic acid, and alcohol, and carbon dioxide, and enzymes, which gives it a special originality and taste (in addition to the benefits with regular use).

The history of Tibetan kefir

It has more than one century. According to historians, the kefir mushroom has been known for several thousand years. Monks, fermenting milk in special pots of clay, noticed that it soured in different ways. So, the kefir fungus was discovered and cultivated. Over time, Tibetan monks learned that such a product, obtained as a result of joint fermentation and vital activity of several types of microorganisms, has a very positive effect on the organs of the human body with regular use, strengthening and restoring. The liver and stomach, the pancreas and the heart felt great! Since ancient times, many Tibetan kefir have been treated, using mainly as a preventive medicine.