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Submerged culture growth of edible mushrooms on waste sulphite liquors
Author(s) -
Kosaric N.,
Leduy Anh,
Zajic J. E.
Publication year - 1973
Publication title -
the canadian journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.404
H-Index - 67
eISSN - 1939-019X
pISSN - 0008-4034
DOI - 10.1002/cjce.5450510208
Subject(s) - mushroom , food science , mycelium , chemistry , edible mushroom , dry weight , dry matter , botany , horticulture , biology
Various waste sulphite liquors (WSL) i.e. NH 3− , Mg‐, Ca‐, and mixed‐base, were used as substrates for submerged cultivation of four species of edible mushrooms (morel mushroom): Morchella spp., Morchella crassipes, Morchella deliciosa, Morchella esculenta . Growth was found to be completely inhibited by calcium found in both Ca‐WSL and mixed‐WSL. (In NH 3− WSL and Mg‐WSL growth generally occurs in large pellet form. The optimal initial pH for the different morel species on various WSL was found to be between 5.0 and 7.0. The highest yield (approximately 83.4% based on utilized carbohydrate) and dry weight (approximately 4.86 g/l) were obtained when the NH 3− WSL was diluted (1:5 v/v) and used for growth of Morchella crassipes . Freeze‐dried morel mushroom mycelium (MMM) on WSL contains on a dry basis, 25.7‐48.0% crude protein, 2.45‐4.38% fat, 13.7‐39.2% carbohydrate and 5.9‐18.0% ash. The spectrum of essential amino acids is comparable to the FAO standard, except for the levels of methionine and isoleucine. A strong mushroom flavor (aroma and taste) is also conserved in freeze‐dried powdered samples.