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Home • Chalciporus piperatus 201810 CP v1.0
Chalciporus piperatus
Photo credit: Jean-Paul Maurice

In the “1KFG: Deep Sequencing of Ecologically-relevant Dikarya” project (CSP1974), we aim to sequence additional sampling of genomic diversity within keystone lineages of plant-interacting fungi and saprophytic fungi that are of special ecological importance for understanding the ecology of terrestrial ecosystems. In addition, comparative genome analysis with saprotrophic, endophytic, mycorrhizal and pathogenic fungi will provide new insights into the specific and conserved adaptations associated with each fungal lifestyle.

Within the framework of CSP1974, we are sequencing phylogenetically and morphologically diverse species of Boletales. As an important group of fungi distributed in most forest ecosystems around the world, the order Boletales comprises over 1300 species represented mainly by symbiotic species, such as the King Bolete and other porcini. However, members in the Coniophorineae and Tapinellineae are brown rot species. Only a few taxa, such as Buchwaldoboletus and the Boletinellaceae, are saprotrophic, decaying litter in forest soils. The mode of nutrition of Phlebopus, Boletinellus, and Chalciporus species is still controversial. To understand the molecular underpinning of the Boletales lifestyle, we aim to compare the genomes of ectomycorrhizal Boletales to their saprotrophic relatives. Here, we present the genome of Chalciporus piperatus.

The Peppery Bolete, Chalciporus piperatus

One of the smaller boletes, the Peppery Bolete (Boletaceae) grows alone, scattered, or gregariously in mixed woodland, primarily with conifers, in Europe and North America. The genus Chalciporus is an early branching lineage in the Boletaceae. Previously thought to be an ectomycorrhizal symbiont, C. piperatus is likely a mycoparasite, colonizing Amanita muscaria ectomycorrhizae. The cap is cinnamon to brown, shiny even when dry, and can crack with age. The stem is thin, yellow to cinnamon coloured with hints of red, and vertically striated. The cinnamon tubes terminate in large rusty-orange angular pores. Of note, the flesh of C. piperatus has a very peppery taste, and can be used as a condiment or flavouring. The mycelial culture was provided by Dr. Leho Tedersoo from Tartu University.

Researchers who wish to publish analyses using data from unpublished CSP genomes are respectfully required to contact the PI and JGI to avoid potential conflicts on data use and coordinate other publications with the CSP master paper(s).