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mycelium

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Mycelium (: mycelia) is a root-like structure of a fungus consisting of a mass of branching, thread-like hyphae. Its normal form is that of branched, slender, entangled, anastomosing, hyaline threads. Fungal colonies composed of mycelium are found in and on soil and many other substrates. A typical single spore germinates into monokaryotic mycelium, which cannot reproduce sexually; when two compatible monokaryotic mycelia join and form dikaryotic mycelium, that mycelium may form fruiting bodies such as mushrooms. Mycelium may be minute, forming a colony that is too small to see, or may grow to

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Mycelium is the root-like, thread-based structure that makes up the main body of a fungus, growing through soil and other materials. It becomes significant when two compatible mycelial colonies merge, allowing the fungus to produce visible fruiting bodies like mushrooms that can reproduce sexually.

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Armillaria spp Mycelia Mats.jpg
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Mycelium
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14 sections
Contents
  • Uses
  • Agriculture
  • Commercial
  • Construction material
  • Strengths and weaknesses
  • Mechanical properties
  • Construction
  • Environmental impact
  • Potential ecological role
  • Mycelial biology and memory
  • Sclerotium
  • See also
  • References
  • External links

Mycelium (: mycelia) is a root-like structure of a fungus consisting of a mass of branching, thread-like hyphae. Its normal form is that of branched, slender, entangled, anastomosing, hyaline threads. Fungal colonies composed of mycelium are found in and on soil and many other substrates. A typical single spore germinates into monokaryotic mycelium, which cannot reproduce sexually; when two compatible monokaryotic mycelia join and form dikaryotic mycelium, that mycelium may form fruiting bodies such as mushrooms. Mycelium may be minute, forming a colony that is too small to see, or may grow to span thousands of acres as in Armillaria.

Through the mycelium, a fungus absorbs nutrients from its environment. It does this in a two-stage process. First, the hyphae secrete enzymes onto or into the food source, which break down biological polymers into smaller units such as monomers. These monomers are then absorbed into the mycelium by facilitated diffusion and active transport.

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