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Growth of morel mushroom mycelium in cheese whey

Published online by Cambridge University Press:  01 June 2009

Naim Kosaric  and
Nabuo Miyata
Naim Kosaric
Affiliation:
Chemical and Biochemical Engineering, Faculty of Engineering Science, University of Western Ontario, London, Ontario, Canada, N6A 5B9
Nabuo Miyata
Affiliation:
Chemical and Biochemical Engineering, Faculty of Engineering Science, University of Western Ontario, London, Ontario, Canada, N6A 5B9
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Summary

Cheese whey was used as substrate for submerged cultivation of 8 strains of 6 species of edible mushrooms (morel mushroom): Morchella crassipes (3 strains), M. angusticeps, M. rotunda, M. deliciosa, M. esculenta and an unidentified Morchella sp. Best growth of morel mushroom mycelium was obtained with one of the M. crassipes strains. The optimum growth conditions for the selected mycelium were as follows: initial pH, ~ 5·0–5·5; temperature, 25–28°C; inoculum size, 150–250 mg mycelium/100 ml whey; N sources: peptone and yeast extract; trace elements: K and Fe. More than 20 g/l mycelium was harvested in the form of pellets. Some growth kinetics studies were also performed. The initial carbohydrate (lactose) content was reduced from 5 to 0·4% at the end of the cultivation period. The specific growth rate of M. crassipes ATCC 13227 was from 1.0 to 6·4 x 10–2, depending on the growth phase. The harvested biomass contained about 45% protein, 5% fat and 8·5% ash (on a dry-weight basis). Essential amino acid content was comparable to the FAO standard, except for methionine, and unsaturated fatty acids predominated in the fat. The results with whey are compared with previously reported data on morel mushroom mycelium growth on waste sulphite liquors.

Type
Original Articles
Information
Journal of Dairy Research , Volume 48 , Issue 1 , February 1981 , pp. 149 - 162
Copyright
Copyright © Proprietors of Journal of Dairy Research 1981

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