Lactarius piperatus

The Long-stemmed pepper Milchling ( Lactarius piperatus ) is the model type of the genus Lactarius.

The Long-stemmed pepper Milchling ( Lactarius piperatus ) is a species of fungus in the family Täublingsverwandten ( Russulaceae ). Other names for this Milchling are slim Pepper Milchling and Real pepper Milchling. He's a big whitish Milchling with a smooth hat, very dense fins and a very sharp white milk that turns neither in nor drying with KOH. Especially in Austria and Switzerland, he is a common fungus that can be found in various mixed deciduous forests. The Milchling usually applies in Central Europe as unpalatable as it is particularly appreciated in Southeast Europe as an edible mushroom.

• 5.1 Infra Generic Systematics

Features

Macroscopic characteristics

The hat is 4-13 (-16 ) cm wide, arched first flat, then slightly depressed and sometimes later deepened funnel-shaped. The hat surface is smooth and matt young, but wrinkled concentrically in older fruit bodies to the edge more or less irregular and often raised or lumpy gekröseartig in the middle. The edge is long time bent inward and sometimes bent lobed. The young hat is ivory white, later pale creamy yellow and often mottled brownish yellow or ocher- yellow with age.

The very dense lamellae are first grown wide at the stem and then easily run down it. They are very narrow ( often only 1.5 mm wide ) and have some evenly distributed bifurcations on. They are whitish flesh-colored to cream and pale or later have a creamy orange shimmer. An injured sites they are brown stains. The fins are cut smooth and the spore powder is white.

The cylindrical to flattened stem is 3-8 (-10 ) cm long, 1.2-3 (-4 ) cm wide. Towards the base he is tapered. The surface is white, yellowish-white or pale cream color. It is dry, wrinkled and dull smooth or more or less veined. In old age, the stem discolored from the base ochraceous or brownish.

The hard, firm flesh is white and runs to the air to light cream yellow. It smells slightly fruity and drying, clear honey or apple -like. After a short time it tastes very sharp. The white milk only flows initially abundant. It dries a whitish and does not discolor upon addition of KOH. With formaldehyde, the meat changes color purple after a few hours.

Microscopic characteristics

The broadly elliptical spores are on average 8.0-8.5 microns long and 5.9 to 6.3 microns wide. The Q value (ratio of length and spore width) is 1.3 to 1.6. The spores ornament is usually 0.2 (0.5) microns high and consists of thin, burred ribs and mainly of irregularly rounded up burred extended warts that are partially lined and connected by low lines, thus forming an incomplete network. The Hilarfleck is inamyloid.

The cylindrical to clavate basidia measure 35-55 x 5-10 microns. You wear sometimes only two, but usually four spores. The blades cutting are heterogeneous, in addition to the basidia they carry numerous, cylindrical to club-shaped, and 25-65 microns long and 6-10 microns wide Cheilomakrozystiden. The Pleuromakrozystiden are numerous and clavate and measure 50-70 (-90 ) × (-8) 10-15 microns.

The hat skin ( Pileipellis ) is a Hyphoepithelium of more or less rounded cells that are 6-25 microns long and 5-20 microns wide. This spring protruding hyphae and zystidenartige, cylindrical to club-shaped and 2-6 microns wide hyphae. Some authors (eg, Heilmann -Clausen ) interpret these widened hyphae as real Pileozystiden.

Artabgrenzung

The Long-stemmed pepper Milchling can be confused with a number of weißhütigen milk Lingen. Very similar are the green pepper - end Milchling (L. glaucescens ), the wooly Milchling (L. vellereus ) and the Rosascheckige Milchling (L. controversus ). While the two former occur at comparable sites such as the type described here, the Rosascheckige Milchling grows preferentially under poplars and has a greasy - slimy hat with pink tinted slats. From the Long-handled Pepper Milchling the green pepper - end Milchling distinguished by the milk slowly gray-green discoloring during drying, while the fresh milk discolored with KOH orange yellow. The Woolly Milchling has a fluffy hat and frosted stem and its spores are much larger. His hat skin contains long, erect and thick-walled, lamprozystidenartige hair.

The Common White Täubling has no milky sap.

The two wool Milkcaps are usually larger and have wider apart the slats.

The Rosascheckige Milchling has clear pink tinted slats.

Ecology

The Long-stemmed pepper Milchling is a mycorrhizal fungus, which enters into a symbiosis mainly with beeches and oaks. Sometimes, however, can also spruce, fir, or rare other deciduous trees serve as host. You can find the Milchling in various deciduous woods and thickets. He has a penchant for nutritious, neutral to calcareous soils. Therefore, one often finds him in woodruff -beech and wood barley forests and montane fir-beech forests. But it also occurs in other forest communities such as hornbeam and oak in thermophilic or acidophilous oak mixed forests, but also in different coniferous forest companies. The fruiting body usually occur between June and September. The Milchling preferably occurs in the hilly and mountainous country.

Dissemination

The Long-stemmed pepper Milchling is widespread. It has been demonstrated except in Europe in Africa ( Morocco), Madagascar, Southeast Asia (Thailand, Singapore), North Asia ( Western and Eastern Siberia, Japan, Korea), North America (USA, Canada) and Madeira. In Europe, the Milchling comes in submeridionalen ago to the temperate zone. In Southeastern Europe, the fungus is common and at the same time a prized edible mushroom, otherwise it is loose, but widespread, with compression and Auslichtungsgebiete alternate repeatedly. In Northern Europe, Milchling is rare, here he comes before the Hebrides, in southwest Norway, in southern and central Sweden and southern Finland. In Germany he was indeed detected in all provinces, but is quite rare in the northern lowlands (mainly in the north- west), while it is more common in Baden- Württemberg and Bavaria. In Austria and Switzerland, the Long-stemmed pepper Milchling among the most common milk Lingen.

System

The Long-stemmed pepper Milchling was described by Carl Linnaeus in 1753 in his work Species Plantarum first time as Agaricus piperatus. 1797 introduced him CH Persoon in the genus Lactarius, and gave him so its current name. The Latin Artattribut ( epithet ) " piperatus " means peppered and figuratively biting sharp. The Milchling is the type species of the genus Lactarius.

Infra Generic Systematics

Lactarius piperatus is the type species of the section Albati at Bon and Singer. This includes large, whitish Milkcaps that taste more or less sharp and have only a faint odor. The milk is at least initially white. M. Basso and Heilmann -Clausen take Lactarius piperatus out on the basis of microscopic features from the section Albati and make it the type species of the subgenus and section Lactarius.

Importance

The Milchling can hardly be eaten because of its extraordinary sharpness. From some mushroom pickers however, it is eaten dried as Würzpilz or fried good grilled or spicy.