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Nutrient Content of Morel Mushroom Mycelium: Amino Acid Composition of the Protein
Author(s) -
LITCHFTELD J. H.,
VELY V. G.,
OVERBECK R. C.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb01682.x
Subject(s) - mycelium , mushroom , food science , nutrient , ammonium phosphate , chemistry , amino acid , composition (language) , ammonium , edible mushroom , corn meal , proximate , phosphate , botany , biology , biochemistry , fertilizer , linguistics , philosophy , organic chemistry
SUMMARY Mycelia of three species of morel mushrooms, Morchella crassipes, M. esculenta, and M. hortensis, were grown in submerged culture in a glucose‐ammonium phosphate‐corn steep liquor medium. The dried mycelia were subjected to proximate analyses and amino acid determinations. A commercial morel mushroom powder was also analyzed for the same constituents. The dry samples contained 22.8–51.0% protein and 2.18–7.55% fat, depending upon the species. Amino aeid contents were similar to those reported in the literature for other fungi.