Hypomyces lactifluorum (Hypomyces lactifluorum)
- Department: Ascomycota (Ascomycetes)
- Subdivision: Pezizomycotina (Pezizomycotins)
- Class: Sordariomycetes (Sordariomycetes)
- Subclass: Hypocreomycetidae (Hypocreomycetes)
- Order: Hypocreales (Hypocreales)
- Family: Hypocreaceae (Hypocreaceae)
- Genus: Hypomyces (Hypomyces)
- Type: Hypomyces lactifluorum (Hypomyces lactiform)
Hypomyces lacta (or lobster mushroom) belongs to the Hypocrean family, department Ascomycetes.
There is an interesting English synonym for the name of the mushrooms affected by it – lobster mushrooms.
Hypomyces lactica is a fungus that grows on the fruiting bodies of other fungi.
The young fungus at first is a sterile bloom, which has a bright red-orange color, on which subsequently flask-shaped fruiting bodies are formed – perithecia, visible in a magnifying glass. The taste of the mushroom is mild or slightly spicy (if the host mushroom has a sharp milky juice). As for the smell, it is at first mushroomy, and then begins to resemble the smell of shellfish.
The spores of the fungus are fusiform, warty, have a white mass.
Hypomyces lactalis parasitizes on various types of fungi, in particular, on russula and lactic, for example, on pepper mushrooms.
The plates of the fungus affected by lactic hypomycesis stop the further development and formation of spores.
Lactic hypomyces is common mainly in North America. It grows after rainy weather, it grows for a relatively short period of time.
Hypomyces lactis, or lobster mushroom, is an edible mushroom and is popular in its habitats. Its second name is associated not only with its characteristic aroma, but also with the fact that it resembles boiled lobsters in color. To taste, this mushroom can also be compared with seafood.
Due to the fact that hypomyces grows on caustic milks, it can largely neutralize their sharp taste, and they, in turn, become quite edible.