Mushroom Culture, Factors Affecting the Growth of Morel Mushroom Mycelium in Submerged Culture

Litchfield, John H.; Overbeck, R. C.; Davidson, R.

doi:10.1021/jf60126a018

Cited by 50 publications

(18 citation statements)

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“…Previous studies have shown that morel mushroom mycelium can be grown in submerged culture with glucose, maltose, lactose, or wastes containing these sugars as substrates Litchfield and Overbeck, 1963). Robinson and Davidson ( 1959) and Block (1960) pointed out the potential value of mushroom mycelium as a source of protein for man or domestic animals.…”

Section: Introductionmentioning

confidence: 99%

“…The cultures of n/l. hortensis, 44. escdenta, and &l. crassipes were those used in previous studies Litchfield and Overbeck, 1963) and were maintained in the same manner. All three organisms were grown in the submerged-culture vessels described by Litchfield et al (1963).…”

Section: Introductionmentioning

confidence: 99%

“…hortensis, 44. escdenta, and &l. crassipes were those used in previous studies Litchfield and Overbeck, 1963) and were maintained in the same manner. All three organisms were grown in the submerged-culture vessels described by Litchfield et al (1963). The medium used contained the following constituents : 2.5% glucose monohydrate (Cerelose ; Corn Products Company, Argo, Illinois) ; 0.2% ( NHI)PHPO~ ; 1% corn steep liquor (Corn Products) ; and 0.2% CaC03.…”

Section: Introductionmentioning

confidence: 99%

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Nutrient Content of Morel Mushroom Mycelium: Amino Acid Composition of the Protein

Litchfteld

Vely

Overbeck

1963

Journal of Food Science

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SUMMARY Mycelia of three species of morel mushrooms, Morchella crassipes, M. esculenta, and M. hortensis, were grown in submerged culture in a glucose‐ammonium phosphate‐corn steep liquor medium. The dried mycelia were subjected to proximate analyses and amino acid determinations. A commercial morel mushroom powder was also analyzed for the same constituents. The dry samples contained 22.8–51.0% protein and 2.18–7.55% fat, depending upon the species. Amino aeid contents were similar to those reported in the literature for other fungi.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutrient Content of Morel Mushroom Mycelium: Amino Acid Composition of the Protein

Litchfteld

Vely

Overbeck

1963

Journal of Food Science

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“…Several studies have been done to determine the yield of mycelium and protein in certain fungi, including mushrooms, grown on substrates such as manioc, cassava, sugar cane juice, molasses, and sugar beets (1,6,9,11,12,14,15,17,19,25,27). Nitrogen sources were added in all cases; factors such as pH and C/N ratio were varied (11,19). The fermentations were carried out as liquid cultures (large bottles or shake flask) (6,11,12,14,19), as solid cultures (6,17), and in pilot plant (27).…”

mentioning

confidence: 99%

Factors affecting production of mold mycelium and protein in synthetic media

Graham¹,

Steinkraus²,

Hackler³

1976

Appl Environ Microbiol

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The effects of certain cultural conditions on the yield of dry mycelium, protein, and total amino acid content of Rhizopus oligosporus Saito (NRRL 2710), Rhizopus rhizopodiformis (Cohn apud Lichtheim) Zopf (NRRL 6246), and Absidia corymbifera (Cohn) Sacc. et Trotter (NRRL 6247) were studied. The yield of mycelium was found to significantly increase as the spore inoculum was increased from 187,500 to 2,250,000 spores. But the total amino acids (grams/liter) did not change significantly, whereas the percentage of crude protein decreased. An inoculum containing approximately 750,000 spores/ml was used in all of the other experiments. Mycelial production was highest at 37°C for all three molds. However, the best temperature for percentage of crude protein and total amino acids varied with the organism. The mycelial yield and total crude protein ofR. oligosporus showed some significant changes as the C/N ratio was increased in 3% glucose medium. In a synthetic medium having a 15:1 C/N ratio, the strains of R. oligosporus, R. rhizopodiformis, and A. corymbifera had better yields of dry mycelium with glucose than with galactose and sucrose as carbon sources. However, in media having a 7:1 C/N ratio and optimum pH, R. oligosporus showed better yields from galactose than glucose, not only in dry mycelium but also in total crude protein (grams/liter) and total amino acids (grams/liter). R. oligosporus grew very well on several ammonium salts, but the maximum yield of dry mycelium, total crude protein (grams/liter), and total amino acids (grams/ liter) occurred with ammonium sulfate. The optimum pH for both Rhizopus species was 4.0, althoughR. oligosporus grew equally well at pH 3.0 and slightly less at pH 5.0. The highest yield of mycelium for A. corymbifera was obtained in a medium with an initial pH of 8.0. It was calculated that a fermenter charged with an adequate medium and 1,000 lb (about 450 kg) of R. oligosporus or A. corymbifera cells could produce 88 or 90 lb of protein (on a dry-weight basis) per h if the product was removed continuously.

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“…The growth characteristics of morel mushroom mycelium in submerged culture have been reported (Litchfield and Overbeck, 1962;Litchfield et al, 1963a). iVlorchella hortensis was selected as the organism of choice for large-scale production on the basis that it has a greater growth rate and better flavor than other species (Litchfield et al, 1963a). A strain of this organism is now being grown on a commercial scale for food use (Klis, 1963).…”

mentioning

confidence: 99%

Nutrient Content of Morel Mushroom Mycelium: B‐Vitamin Composition

Litchfield

1964

Journal of Food Science

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Mushroom Culture, Factors Affecting the Growth of Morel Mushroom Mycelium in Submerged Culture

Cited by 50 publications

References 4 publications

Nutrient Content of Morel Mushroom Mycelium: Amino Acid Composition of the Protein

Nutrient Content of Morel Mushroom Mycelium: Amino Acid Composition of the Protein

Factors affecting production of mold mycelium and protein in synthetic media

Nutrient Content of Morel Mushroom Mycelium: B‐Vitamin Composition

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