Who are the four kings of bacteria? Brief introduction of four kinds of bacteria.

1, Tricholoma matsutake: Tricholoma matsutake, also known as Tricholoma matsutake, has a hemispherical cap, brown when mature, white stipe, and fibrous velvet scales from light brown to chestnut brown. Tricholoma matsutake is a precious natural edible fungus in the world, known as herring seed in the sea and Tricholoma matsutake on land. It contains three precious active substances: double-stranded Tricholoma matsutake polysaccharide, Tricholoma matsutake polypeptide and the only anticancer substance in the world-Tricholoma matsutake alcohol. Therefore, it is widely used to make drugs, health products and cosmetics in the world, and it is still impossible to cultivate them artificially. It is a national second-class endangered species.

2. Boletus: Boletus is a rare fungus, also known as Bigfoot mushroom, which is a world-famous excellent wild edible fungus. Up to now, it is impossible to cultivate fruiting bodies artificially, but mycelium can be used for submerged fermentation culture. Boletus can be divided into white, yellow and black. The cap of boletus is oblate or slightly oblate, smooth, yellowish brown, khaki or russet. Boletus is big, tender and white, and does not change color after crushing. Boletus is rich in protein, carbohydrates, vitamins and minerals such as calcium, phosphorus and iron. It has unique fragrance and rich nutrition, and has the functions of preventing and treating diseases and strengthening the body. In China, there are as many as 397 species of boletus, 33 of which are poisonous mushrooms. Because poisonous mushrooms and edible mushrooms are very similar in morphological characteristics, they are easily picked by mistake and eaten by mistake.

3. Morchella: Morchella is a precious edible fungus, which has a long tradition of eating in the world. It is regarded as noble food in Europe and the best edible fungus in North America. Wild Morchella grows in coniferous broad-leaved forest at an altitude of about 2000-3000 meters, and is distributed in Yunnan, Sichuan, Guizhou, Tibet and other places in late spring and early autumn. Wild Morchella is rare, and artificial cultivation is inevitable. According to records, France was the first country to domesticate and cultivate Morchella, with a history of 130 years. At present, Morchella angustifolia, Morchella Liu Mei and Morchella purpurea have been planted on a large scale in China. Artificial cultivation has brought the once expensive wild Morchella into the dining table of ordinary people's homes.

4. Paecilomyces nigricans: Paecilomyces nigricans is one of the famous export edible fungi. The fresh paecilomyces nigricans meat is crisp and exotic. After drying, the fragrance is stronger. Rich in protein, polysaccharide, volatile oil, amino acids, minerals, trace elements, vitamins and other nutrients, it has rich nutritional and economic value. Auricularia auricula is regarded as a precious mountain treasure in history and is one of the favorite tributes of the courts in past dynasties. The wild distribution area of Hei Hu Palm is very small, which is mainly produced in Wei Chu, Yunnan and the former Lijiang Naxi Autonomous County, China, and it is very precious. Artificial cultivation is still in the primary stage of research and development and trial planting. Although progress has been made, the output is still unstable.