Mycology

Mycology is the scientific study of fungi, a huge kingdom of life that includes mushrooms, molds, yeasts, rusts and lichens (in partnership with algae). A scientist who studies fungi is called a mycologist. The word comes from the Greek mykes, meaning "fungus" or "mushroom."

Fungi are their own kingdom

For centuries, fungi were grouped with plants because they grow in soil and do not move. Modern biology places them in a separate kingdom. Fungi do not photosynthesize; they absorb nutrients from their surroundings. Their cell walls are built from chitin rather than cellulose, and genetic studies show fungi are actually more closely related to animals than to plants.

How many fungi are there?

Scientists have formally described around 150,000 species of fungi, but estimates of the true total range into the millions. New species are named every year, which makes mycology one of the most active frontiers in biology.

What mycologists study

• Structure: how mycelium grows and how fruiting bodies form.
• Ecology: fungi as decomposers and as partners to tree roots.
• Identification: telling edible species from toxic look-alikes, increasingly using DNA sequencing.
• Food and industry: baking and brewing yeasts, cheese molds, cultivated mushrooms and fermentation.
• Chemistry: compounds such as beta-glucans and triterpenes.

Amateur mycology

You do not need a degree to enjoy fungi. Local mycological societies across the United States run forays, identification workshops and cooking events. A golden rule shared by every club: never eat a wild mushroom unless an expert has confirmed its identity.

Mycology and your chocolate

Chocolate itself owes a debt to fungi: yeasts drive the fermentation of cacao beans that develops chocolate flavor. The modern interest in functional mushrooms adds another chapter. Discover how Polkadot pairs a functional mushroom blend with Belgian chocolate in our guide, or learn more about Polkadot Store Online.