Talk:Flammulina filiformis

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Name of article

How to rename it? which the procedure? it must be named Flammulina velutipes — Preceding unsigned comment added by Andrea EDASA (talk • contribs) 23:03, 26 December 2018 (UTC)

IT MUST BE NAMED FLAMMULINA VELUTIPES AND THEN you can specify that in Japanese is called Enokitake. This must be changed... I suggest as correct article title:

Flammulina velutipes (Enokitake in Japanese).

BUT PLEASE DO CHANGE IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

— Preceding unsigned comment added by Andrea EDASA (talk • contribs) 09:13, 23 October 2018 (UTC) 

Shouldn't this article be named after an English name for the mushroom rather than the Japanese one? -- Himasaram 12:57, 26 May 2006 (UTC)

I suggest Enoki mushroom --—Preceding unsigned comment added by 222.121.185.173 (talk • contribs)

Support rename proposal. Badagnani 08:15, 12 June 2006 (UTC)

Original country?

This mushroom is cultivated in Japan and is known in English-speaking regions by its Japanese name (as is the shiitake) but was it actually originally native to China? Badagnani 08:18, 12 June 2006 (UTC)

Yea its wack lmao. I've edited the article to reflect the cultivation in both china and japan more equally than just refer to japan when it originates from china. Captain Chicky (talk) 03:46, 18 September 2023 (UTC)

Flammulina velutipes, the wild form, is common across temperate Eurasia and North America. Heliocybe (talk) 15:49, 13 January 2008 (UTC)

Collecting of wild Flammulina velutipes

Enoki (the wild-growing form) is collected by mushroom collecters in the Czech republic. It is called Penízovka Sametonohá. It is available quite later into winter and can be found under snow. Should this be added to the article? The current article seems to emphasize only the asian use and it might be of interest to show its importance in other cultures? 61.88.61.66 23:11, 10 May 2007 (UTC)

add health related info

please. —Preceding unsigned comment added by Tkjazzer (talk • contribs) 06:17, 13 January 2008 (UTC)

In 2005 the National University of Singapore claimed to have isolated a protein that boosts the human immune system. The article [1] can still be found at archive.org but was removed from the NUS website in 2008.[2]

Perhaps it was removed when a story began to circulate in 2008 that the mushroom helps to fight cancer. The story, an unspecified "Taiwan Report" claiming that enoki kills 95% of cancer cells, is found on various blogs today but appears to be a hoax. (The "kim chiam kor" after the headline is the Hokkien name of the mushroom, not the ID of the alleged reporter.) - Fayenatic (talk) 21:29, 15 May 2009 (UTC)

OK, the same article is back on the NUS website at another URL: http://www.nus.edu.sg/research/rg27.php - the "95%" story was in mice, not humans, and using the compound lentinan which is extracted from shiitake, not enokitake. Nevertheless I have added reliably-sourced statements to the article here. - Fayenatic (talk) 20:47, 19 July 2009 (UTC)

WikiProject Food and drink Tagging

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 10:50, 3 July 2008 (UTC)

Syntax

The Article has telltale signs of ESL English usage. It would benefit from a proper re-edit into clear English. —Preceding unsigned comment added by 121.135.219.15 (talk) 03:57, 23 November 2009 (UTC)

Distribution

It's odd that there's nothing in the article about distribution of this species in the wild. --87.112.100.217 (talk) 10:12, 11 January 2021 (UTC)

Why has this species epithet not changed to "filiformis"?

Reference #5 (Phylogeny and species delimitation of Flammulina: taxonomic status of winter mushroom in East Asia and a new European species identified using an integrated approach )---- DOI:10.1007/s11557-018-1409-2

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states as fact that Enokitake, based on genetic testing, in any form, and in any locale is actually Flammulina filiformis. ...As fact, not a possibility, as the article states. I almost edited the entire article, but don't feel confident enough with my familiarity with Wikipedia's editing functions. Darineugenius (talk) 12:20, 14 October 2021 (UTC)

"Paengi" listed at Redirects for discussion

An editor has identified a potential problem with the redirect Paengi and has thus listed it for discussion. This discussion will occur at Wikipedia:Redirects for discussion/Log/2022 June 19#Paengi until a consensus is reached, and readers of this page are welcome to contribute to the discussion. Plantdrew (talk) 03:02, 19 June 2022 (UTC)

Also called "winter mushroom" in Chinese?

Is this mushroom also called "winter mushroom" in Chinese? If so, shouldn't we add this information to the article? 2605:A000:FFC0:5F:F9BD:9D:B97C:57D4 (talk) 00:08, 14 November 2023 (UTC)

"Winter mushroom" refers to the shiitake; enoki mushrooms are referred to in Chinese as either "golden thread/needle/noodle mushroom" or "gold mushroom." Mr Fink (talk) 01:34, 14 November 2023 (UTC)

Suggestions to improve this article. Any feedback?

Nutritional value and potential health benefits

The nutritional value of F. filiformis has long been recognised, which makes them an object of interest in current research. F. filiformis is a rich source for carbohydrates, proteins and unsaturated fatty acids as well as several noteworthy micronutrients and dietary fiber.

While its nutritional value and culinary applications are well established, recent studies have begun exploring its potential medicinal properties in greater depth. Several bioactive molecules from various chemical classes have been isolated from F. filiformis extracts, showing promising potential for future applications as nutraceuticals or dietary supplements. Moreover, bioactive polysaccharides derived from F. filiformis have demonstrated to exhibit a broad spectrum of bioactivities, including anticancer, immunomodulatory, and anti-neurodegenerative effects. However, the precise mechanisms underlying these actions remain unclear and warrant further investigation in future research.

In conclusion, F. filiformis holds significant promise as both a functional food and a nutraceutical, and may serve as a interesting source of bioactive compounds for therapeutic and pharmaceutical purposes.

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Other potential uses

Improved storaging

F. filiformis extract can be added to whipped cream. It was observed that this measure helps to slow down the development of ice crystals, which would maintain the quality of whipped cream longer while storing it in a frozen state.

Nutritionally improved meat products

F. filiformis are an object of interest in current research for their potential to enhance food products and animal feed by using the stem waste.

Studies indicate that the addition of F. filiformis stem waste powder to meat products can improve nutritional quality by increasing dietary fiber and ash content. This ingredient also enhances tenderness, inhibits lipid and protein oxidation, and extends shelf life, without negatively impacting the texture or flavor of the meat products.

Feed additive for livestock

Natural feed additives become more important in livestock farming. Following this trend, F. filiformis was checked for livestock health and production efficiency improving properties. There are studies showing that the use of Enoki mushroom residue as a feed additive offers several benefits for livestock. It enhances antioxidant enzyme activity, and improves animal digestibility, hormone levels, and immunity.

The addition of mushroom residue in the livestock diet can reduce the feed cost and feed conversion ratio and enhance the meat quality, providing consumers with healthier and higher-quality meat products.

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Cultivation and harvest

The common way to cultivate F. filiformis is in a large-scale factory style. By using modern possibilities to mechanize processes, over 300'000 tons a year of F. filiformis can be harvested that way.

Indoor cultivation

F. filiformis thrive in a warm, moist environment during the incubation phase, with substrate temperatures ranging from 18 to 25°C (64 to 77°F). F. filiformis need significantly cooler conditions to trigger fruiting. Pinning is triggered at temperatures ranging between 7 to 10°C (45 to 50°F), and the optimal temperature range for fruiting is 10 to 16°C (50 to 61°F). As with most fungi, F. filiformis also demand elevated humidity levels—95 to 100% during pinning and 85 to 95% during fruiting.

The ideal size to harvest enoki mushrooms is generally recommended to be about 2-4 inches in length. At that time, the cap of F. filiformis should still be tightly closed and the stem should be long and sturdy. If people grow enoki mushrooms at home, they can use a sharp knife or scissors to snip off the mushroom cluster at the base of the stem where it meets the growing medium. It's important to remove both the mushrooms and any remaining mycelium (the white, thread-like structures) from the growing medium during harvest. This helps prevent decaying, which could negatively impact future mushroom growth.

Post- harvest handling

F. filiformis have thin, delicate stems that need to be handled with care to prevent damage. The following steps are for reference. First, gently brush off any dirt or substrate with a soft brush or a damp cloth. Second, avoid rinsing them with water, as this can cause them to absorb moisture, compromising both their texture and flavor. Once cleaned, separate the clusters into individual stems for easier cooking and better presentation. After cleaning, separate the mushroom clusters into individual stems for easier cooking and presentation.

Storage

F. filiformis should be kept at temperatures between 7-10°C (44.6-50°F) for optimal freshness. For brief storage (fewer than 7 days), a temperature Intervall of 1-2°C (34-36°F) with 90-98% relative humidity is advised.

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Proneness to Listeria

F. filiformis have the potential to be contaminated with listeria monocytogenes, which is why disease control centers recommend cooking the mushroom upon consumption.

Singapore Food Agency advise people to do the following to ensure food security when consuming F. filiformis:

1. Enoki mushrooms should never be eaten raw
2. Instead, make sure to cook the mushrooms properly before eating them
3. If there are cooking directions at hand, make sure to follow them
4. Enoki mushrooms should be stored at cold temperatures to ensure a slower growth of microbes. This should be done even if the packaging is not opened yet
5. Uncooked enoki mushroom should be stored separately to avoid cross-contamination

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Piccara27 (talk) 15:23, 27 November 2024 (UTC)