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Cultivation of edible mushrooms mycelia on waste products from food industry
Subtitle:Journal of Biotechnology, Computational Biology and Bionanotechnology
Creator:Malarczyk, Elżbieta ; Kapusta, Krystyna ; Kochmańska-Rdest, Janina ; Leonowicz, Andrzej
Publisher:Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS
Date issued/created: Subject and Keywords: Abstract:The possibility of using milk way or brewery decoct ion for production of fungus mycelium of ediblegenus is presented in this article. Depending on the culture gender, growing mycelium is like a patch (state culture) or as spherical shreds (immersed culture). Basidiomycetes and some Ascomycetes mycelia tasteand smell as good as native mushrooms, which grow in natural environment and produce fruit bodies.Growing mycelium is a nontoxic material with above 45% of protein in dry weigth. For this reason, thecultivation in vitro of edible mushroom mycelia could be a substitute for natural growing mushrooms in thefuture.
Relation:Biotechnologia, vol.16, 1 (1992)-.
Volume: Issue: Start page: End page: Resource type: Detailed Resource Type: Format: Resource Identifier: Source:Library of Institute of Bioorganic Chemistry PAS
Language: Language of abstract: Temporal coverage: Rights:Creative Commons Attribution BY-SA 4.0 license
Terms of use: Digitizing institution:Institute of Bioorganic Chemistry of the Polish Academy of Science
Original in:Institute of Bioorganic Chemistry of the Polish Academy of Science
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