mycelium-based biocomposites

Artificial Neural Network Prediction of Mechanical Properties in Mycelium-Based Biocomposites

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Researchers used artificial intelligence to predict how strong mushroom-based materials would be. These eco-friendly composites are made from wood particles held together by fungal networks instead of synthetic glue. The AI model successfully learned to predict the strength of these materials based on which type of fungus was used and what wood particles they were grown on, potentially reducing the need for expensive testing.

Textile residue-based mycelium biocomposites from Pleurotus ostreatus

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Researchers successfully grew oyster mushroom mycelium on textile waste to create eco-friendly biocomposites that could replace plastic packaging. The fungus naturally binds textile fibers together, creating lightweight materials with useful structural properties. This approach transforms textile waste into sustainable products while addressing plastic pollution, offering a promising solution for converting unwanted clothing and fabric scraps into useful materials.

Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium

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Researchers tested using mushroom mycelium (the root structure of mushrooms) as a replacement for meat in sausages. They found that using up to 50% mushroom mycelium produced sausages with good quality, improved moisture retention, and enhanced umami flavor while reducing fat content. The sausages made with mushroom mycelium were also more tender and juicy, though higher replacement levels affected consumer preference. This research suggests mushroom mycelium is a promising sustainable alternative protein source for meat products.

Research Keyword: mycelium-based biocomposites

Artificial Neural Network Prediction of Mechanical Properties in Mycelium-Based Biocomposites

Textile residue-based mycelium biocomposites from Pleurotus ostreatus

Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium