Developments in the production of mushroom mycelium in submerged liquid culture

• Published in: Journal of biochemical and microbiological technology and engineering 1960-09, Vol.2 (3), p.243-252
• Main Author: Block, S. S.
• Format: Article
• Language: English
• ISSN: 0368-1467; 1547-173X
• DOI: 10.1002/jbmte.390020302

The process for the production of mushroom mycelium for food purposes has great potentiality. It would offer a simple, mechanized, inexpensive method for producing a nutritious food. Mushroom mycelium can be cultivated in submerged liquid culture on simple carbohydrate and nitrogen compounds with mineral salts. Yields are high and no special production problems are involved. Those species reported to have flavour are Agaricus campestris, Morchella crassipes, Lepiota rachodes, and Coprinus comatus. The mycelial growth is usually either in ball form or dispersed. The dispersed form, characterized by fine mycelium and secondary spores, may be a physiological mutation which gives greater yield but less flavour. Mycelium grown on solid media is said to have greater flavour than mycelium grown in submerged culture. Several methods for enhancing the flavour of the mycelium have been investigated. The taste of the mycelium has been variously reported from flavourless to equivalent or even preferable to that of the fruiting bodies. The fact remains, however, that it is only the problem of taste that has kept the process from commercial exploitation.