Sampling and analysis of Candolleomyces fruiting bodies
Psathyrella sp. is an important ingredient in riz djon-djon, a traditional dish from the Caribbean Island of Hispaniola, which means rice with black mushrooms. In this study, the fruiting bodies collected in the Dominican Republic were identified by microscopic and molecular markers. A description of the species is provided, along with light and scanning electron microscopy images of the spores. Sequencing using ITS and LSU markers led to a classification as C. candolleana. Nutritional composition of the fruiting bodies revealed a content of 36.4% protein (per dry weight), 15.7% ash, 2.7% fat (of which 48.5% was linoleic acid), and 45.2% carbohydrates including 28.8% dietary fiber. The amino acid analysis showed all essential amino acids, with tryptophan as the limiting amino acid. The mineral analysis revealed a very high potassium content of 6.7%. The aroma was analyzed using gas chromatography coupled with mass spectrometry and an olfactometric detection port.