mycelium cultivation

Substrate composition effect on the nutritional quality of Pleurotus ostreatus (MK751847) fruiting body

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Researchers studied how different growing materials affect the nutritional value of oyster mushrooms. They found that mushrooms grown on palm oil waste mixed with wheat or rice bran had better nutritional quality than those grown on single materials. The best mushrooms for protein came from materials containing wheat bran, while fermented materials produced the most vitamins. This research shows how agricultural waste can be recycled into nutritious food.

Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi

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Mushroom mycelium could be grown on agricultural and forestry waste materials to produce sustainable, protein-rich food alternatives. Unlike current meat and plant-based proteins, mushroom cultivation doesn’t require farmland and can efficiently convert wood chips, cocoa husks, and other side streams into nutritious food. With over 11,000 species yet to be explored and optimization of cultivation methods, mushroom proteins could become competitive in price and environmental impact with conventional protein sources.

Patent landscape analysis for materials based on fungal mycelium: a guidance report on how to interpret the current patent situation

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This report analyzes patents protecting mycelium-based materials that could replace plastic and petroleum products in construction, packaging, and insulation. Researchers found 73 existing patents and 34 applications, mostly owned by three US companies, with concerns that overly broad patent protections may be slowing innovation in this promising sustainable materials field. The findings suggest that while mycelium materials show tremendous potential as eco-friendly alternatives, patent restrictions need better management to accelerate their development and commercialization.

From Nature to Design: Tailoring Pure Mycelial Materials for the Needs of Tomorrow

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Scientists are developing new materials made from mushroom mycelium that could replace leather, foam, and plastic products. These fungal-based materials grow on simple agricultural waste, are completely biodegradable, and have a much smaller environmental footprint than traditional materials. Companies like MycoWorks are already producing mycelium leather for major fashion brands, showing this technology is moving from laboratories into real products.

Strongest untreated mycelium materials produced by Schizophyllum commune dikaryons

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Researchers found that mushroom mycelium grown from dikaryotic strains (with two nuclei) produces stronger, stiffer materials than traditional monokaryon strains used in mycelium-based products. These dikaryotic materials show tensile strength values comparable to some polymers, making them promising for creating sustainable alternatives to leather and textiles. The improved strength comes from differences in cell wall composition and lower expression of a hydrophobin gene, offering new possibilities for bio-based material development.

Designers join scientists to make living architecture a reality

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Scientists and designers are working together to create buildings made with living organisms like yeast and fungi that can clean the air, detect hazards, and even repair themselves. These living walls work similar to plants, requiring water and nutrients while providing benefits like removing harmful chemicals and improving air quality. This approach combines nature with architecture to create healthier, more sustainable homes and buildings for the future.

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.

Phlebiopsis friesii (Phanerochaetaceae, Polyporales), a New Record in Thailand and the First Preliminary Characterization of Its Potential in Mycelium Mats

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Researchers in Thailand discovered a mushroom species called Phlebiopsis friesii and found it could be used to create a sustainable leather alternative. By growing the mushroom mycelium (the thread-like root structure) in different nutrient broths and treating it with special chemicals, scientists created flexible, leather-like mats that could replace animal leather in fashion and manufacturing. This discovery offers an eco-friendly solution to reduce the environmental damage caused by traditional leather production.

Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi

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Tea waste from instant tea production is typically discarded, but researchers discovered that edible fungi can efficiently convert this waste into nutritious fungal protein. By testing six different mushroom species, they found that Monascus kaoliang B6 was the most effective, using special enzymes to break down the tough plant fibers and convert nutrients into fungal biomass. This process offers an eco-friendly solution to tea industry waste while producing valuable food ingredients.

Influences of substrate and tissue type on erinacine production and biosynthetic gene expression in Hericium erinaceus

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This study examined how different growing conditions and tissue types affect erinacine production in lion’s mane mushrooms. Researchers found that mycelium (the fungal threads) produced far more erinacines than fruit bodies, and that the type of growth medium significantly influenced which erinacines were produced. Interestingly, changes in erinacine production weren’t always reflected in gene activity levels, suggesting other cellular mechanisms control these beneficial compounds.

Research Keyword: mycelium cultivation