Research Keyword: mycelial morphology

Airlift bioreactor–based strategies for prolonged semi-continuous cultivation of edible Agaricomycetes

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Scientists studied how to grow medicinal mushrooms in liquid bioreactors to produce health-beneficial compounds called glucans more efficiently. By testing different feeding rates in specially designed fermentation systems, they found that Trametes versicolor (turkey tail mushroom) grows best at a moderate feeding rate, producing substantial amounts of glucans—compounds known to support immune function and reduce blood sugar levels. This research shows that growing medicinal mushrooms in controlled bioreactors could be much more efficient and faster than traditional farming methods.

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Enhanced extracellular production of laccase in Coprinopsis cinerea by silencing chitinase gene

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Scientists improved the production of laccase, an enzyme with industrial uses in detoxification and food processing, by genetically engineering mushroom cells to have stronger cell walls. By reducing the activity of genes that break down chitin in the cell wall, they created mushroom strains that could better withstand the stirring forces during fermentation, resulting in over twice as much enzyme production. This breakthrough could lead to cheaper, more efficient production of this useful green catalyst on an industrial scale.

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Burst agitation rate promotes sustained semicontinuous cultivation of filamentous fungi in stirred tank reactors

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Scientists improved the way shiitake mushrooms are grown in fermentation tanks by using a smart agitation strategy. Instead of constant stirring, they used periodic bursts of high-speed mixing to prevent clumping while maintaining healthy fungal growth. This approach increased the amount of usable biomass produced and allowed the fermentation to run longer without interruption, making mushroom cultivation more efficient and sustainable.

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Mycelial traits and GRSP in enhancing soil stability on cold region highway slopes: Comparative effects of three shrub species

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Researchers studied how fungal networks and proteins in soil help stabilize highway slopes in cold regions. They tested three shrub species on gentle and steep slopes, finding that plants with extensive fungal networks (especially Amorpha fruticosa) were most effective. Interestingly, on steeper slopes, the physical structure of fungal threads was more important than chemical binding proteins, while gentler slopes benefited from both mechanisms working together.

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Enhanced extracellular production of laccase in Coprinopsis cinerea by silencing chitinase gene

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Scientists enhanced the production of laccase, a useful enzyme with industrial applications, in a type of mushroom by silencing specific genes involved in cell wall construction. The modified mushroom strain could withstand stronger mixing forces during fermentation, leading to significantly higher enzyme yields. This genetic engineering approach could help make laccase production more efficient and cost-effective for industrial uses like detoxification and food processing.

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Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh

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Researchers developed a special tempeh (traditional soybean food) enriched with selenium using a fungus called Rhizopus oligosporus. The selenium-enriched tempeh had improved protein quality with more amino acids and demonstrated strong ability to slow down sugar absorption in the digestive system, similar to diabetes medications. This makes selenium-biofortified tempeh a promising natural functional food for managing blood sugar levels while providing essential selenium nutrients that many people lack.

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