COPRINUS COMATUS: CHARACTERISTICS, REPRODUCTION, HABITAT - BIOLOGY - 2025

Coprinus comatus is a fungus belonging to the group of basidiomycetes, better known as the cap or mushroom mushrooms. It is a widely known mushroom, with very valuable properties from a gastronomic and medicinal point of view.

It was first described in 1780 by Otto Friedrich Müller, a Danish naturalist. Other names with which it is known are: apagador, squid of mount or barbuda. All these are due to the physical appearance of the fungus, which has a typical ovoid-shaped hat, which is covered with a kind of lamellae or scales that are characteristic of it.

Specimens of Coprinus comatus. Source: I, Jörg Hempel

It is characterized, among other things, by having a mild smell and a very pleasant taste, properties that make it an excellent ingredient in many international dishes.

Taxonomy

The taxonomic classification of Coprinus comatus is as follows:

Domain: Eukarya

• Kingdom: Fungi
• Phylum: Basidiomycota
• Class: Agaricomycetes
• Order: Agaricales
• Family: Agaricaceae
• Genus: Coprinus
• Species: Coprinus comatus.

General characteristics

Coprinus comatus is a fungus that belongs to the group of heterotrophic eukaryotic organisms. This means, on the one hand, that their genetic material is enclosed by a membrane known as the nuclear membrane, in the nucleus.

Likewise, this is a heterotrophic organism because it is not capable of synthesizing its own nutrients, but it obtains them from the environment in which it is found.

In the same vein, Coprinus comatus is a saprophytic fungus, which implies that it feeds on dead organic matter, as well as debris released by other living beings.

Because it belongs to the Basidiomycota phylum, Coprinus comatus has the typical structure of the so-called cap mushrooms or fungi, with a thin foot (stipe) that is crowned by a structure known as the cap, within which spores are produced. reproductive.

The type of reproduction of Coprinus comatus is sexual through spores, with a life cycle similar to that of other basidiomycetes, although with some variant.

Coprinus comatus is a fungus with a wide worldwide distribution, which usually grows in soils where there is an abundance of the nitrogen element, since they require it for their metabolism.

Morphology

Coprinus comatus is a species of fungus that is very easy to recognize with the naked eye, thanks to the shape of its hat. This has an ovoid shape when the fungus is in its early stages of development and when it matures it adopts a campanulate shape.

The cap, which is called the pileus, measures approximately 24 - 46 mm in diameter and 40 - 120 mm in length. It has a characteristic white color. It is covered by scales that can be whitish, even reaching brown.

The fertile part of the basidioma (body of the fungus), is known by the name of hymenium and is made up of a series of sheets that are very close together and have different colors depending on the age of the fungus. When it is young, the plates are white; later, as the fungus develops, the color varies from grayish tones to black.

Coprinus comatus. Note the blackened ends at which the spores are ready to be released. Source: Bigredwine1

The fungus is fixed to the substrate through the foot or stipe. This is long, approximately 5 cm in length, but can reach up to 20 cm and has a small diameter (about 1.5 cm). The texture of the stipe is smooth and before reaching the ground it presents a kind of small ring. It is also hollow.

The fibers through which Coprinus comatus remains fixed to the substrate are known as rhizomorphs and are similar to the roots of plants.

Like many types of fungi, Coprinus comatus reproduces through spores, in this case, basidiospores. These can often be oval. They also have a characteristic black coloration. They develop in the basidium, which is a structure that is located in the hymenium. Four spores form in each basidium.

Habitat

Coprinus comatus is a species of the nitrophilic type. This means that it is mainly found in places where the element nitrogen is abundant. It can be found alone or with other specimens of its species.

The favorite site of this fungus is represented by rubble, roadsides, grasslands with sufficient compost, and land whose soil has been recently turned. The times of the year in which it usually develops is in spring and autumn.

Distribution

This is a kind of cosmopolitan type, which means that it is widely distributed throughout the world geography. It is particularly abundant in the European countries of the Scandinavian peninsula and the Iberian peninsula, as well as those of the Mediterranean coast.

In the American continent it is found in large quantities in areas of Colombia, Chile, Argentina, Brazil and Paraguay. It is also common to find it in some Asian countries. Specifically in China it is grown for commercial purposes. Similarly, it is common to find it in North America, especially in the United States, and in some regions of the easternmost part of Australia.

Reproduction

Coprinus comatus reproduces sexually through the spores it produces in its basidia. Unlike the rest of the basidiomycetes, Coprinus comatus is not able to release its spores to the wind. This is because the sheets of the hymenium are very close together. This is why this fungus has adopted another mechanism to release spores.

Simulating a squid, Coprinus comatus releases a kind of black liquid that is full of spores. As the fungus matures, it begins to decay, giving the appearance that it is melting until only the stipe remains. Once the spores are released into the black liquid, they fall onto the fertile ground, where they continue to develop.

The spores begin to germinate, form haploid mycelia, and continue to grow. Subsequently, a haploid mycelium joins another of the same condition in a process called somatogamy. As a result of this process, a dikaryotic mycelium is formed, from which the basidiocarp, better known as a mushroom, is generated.

Coprinus comatus, life cycle. Source: M. Piepenbring

Inside this structure, the basidia are formed, which will give rise to the spores. The process of spore formation is as follows: each basidium has a diploid nucleus, which undergoes meiosis, which is a process of reductive cell division.

Each basidium will have four haploid nuclei, which move towards protrusions that are at the end of the basidia. Eventually, these bumps will become the spores that the fungus releases to restart the cycle again.

Culture

The cultivation of Coprinus comatus is relatively easy, since the substrate required is quite simple. The most used base for this crop is often cereal straw. Sometimes, if you want to improve its performance, nitrogen compounds can be added.

The mycelium for sowing is somewhat difficult to obtain, so you should go to a specialized supplier. After being sown, an incubation time that covers approximately 30 days should be kept, at average temperatures between 21 - 25 ° C.

Finally, when it is observed that the mycelium has developed to the point that it covers the entire substrate, the process of induction of the harvest begins.

What makes the cultivation of Coprinus comatus difficult is that in a short time (only hours) after being collected it begins to liquefy and transform into the black liquid in which it releases the spores.

To avoid this, those who cultivate this fungus choose to collect it when it is still immature, so that it can last about 3 days without having started the liquefaction process.

Utility

Coprinus comatus is a mushroom that is highly appreciated for its culinary properties and in the area of ​​medicine.

Kitchen

This mushroom is considered a delicacy of international gastronomy. However, there are certain recommendations when it comes to cooking it. First of all, specimens that have not yet begun to darken should be used, which is the step prior to the release of the liquid with the spores.

Generally for cooking, the mushrooms that still keep their hat closed, that is, young specimens, are collected.

Likewise, it is important to mention that some species of mushrooms belonging to the genus Coprinus are toxic, such as Coprinus atramentarius, which is phenotypically very similar to Coprinus comatus. This is why it is necessary to know how to recognize them.

Coprinus comatus is a luxury ingredient in many dishes of the most recognized gastronomy worldwide.

Medicine

Coprinus comatus is a fungus that has several important medicinal properties. This is because it has a large amount of vitamins and nutrients, such as vitamins A, D and E, potassium, vanadium and essential amino acids.

Thanks to these nutrients, Coprinus comatus helps to alleviate problems of the digestive system mainly.

First of all, the vanadium it contains helps you to intervene in problems related to diabetes. This is thanks to the fact that it stimulates the sensitization of cells to the action of the hormone insulin, in addition to revitalizing the beta cells of the pancreas, which are the ones that secrete insulin.

Likewise, this fungus helps in the regulation of blood levels of certain substances such as triglycerides and cholesterol. It is also a recognized protector of the liver and its functions.

In other instances, various studies have determined that Coprinus comatus is a potent antioxidant. This thanks to the abundance of vanadium in its composition.

References

1. Bailey, C., Turner, S., Jakeman, K. and Hayes, W. (1984). Effect of Coprinus comatus on plasma glucose concentrations in mice. Floor med. 50 (6). 525-526
2. Campi, M., Miranda, B. and Maubet, Y. (2016). Coprinus comatus (OF Müll.) (Agaricaceae - Basidiomycota) fungus of medicinal and gastronomic interest, new appointment for Paraguay. Steviana. 8 (2). 68-74
3. García, J. and Salcedo, I. (2009). "Coprinus comatus" (OF Müll.: Fr.) Pers. Urbeltz galpardun Barbuda. Agropesquera Magazine. 89.
4. Shelley, G. (2004). Pocket guides. Mushrooms. Editorial Omega.
5. Tsai, S., Tsai, H. and Mau, J. (2009). Antioxidant properties of Coprinus comatus. Journal of Food Biochemistry. 33 (3). 368-389
6. Wright, A. (2002). Fungi, guide to the Pampean region, Volume I. Fungi with lamellae. Editorial LOLA