A characteristic of mycelium biomass of edible boletus | Zendy

W. Woźniak | Zendy

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A characteristic of mycelium biomass of edible boletus

Author(s) -

W. Woźniak

Publication year - 2013

Publication title -

acta mycologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.38

H-Index - 5

eISSN - 2353-074X

pISSN - 0001-625X

DOI - 10.5586/am.2007.014

Subject(s) - boletus , mycelium , biomass (ecology) , food science , dry matter , chemistry , botany , biology , mushroom , agronomy

The paper presents the results of studies on the production and quality assessment of mycelia of three varieties of King Bolete: Boletus edulis var. pinicolus Vitt., Boletus edulis var. piceicolus Vasilkov and Boletus edulis var. reticulatus (Schaff ex. Boud) Bat. In the biomass of mycelium for food the following physicochemical parameters were determined: contents of dry matter, soluble protein – albumins, globulins and prolamins, the rehydratation rate, and sensory and microbial quality was assessed

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