1986•Journal of Food Process EngineeringRequires access

A REVIEW of FUNDAMENTAL PROCESS ASPECTS FOR the PRODUCTION of MUSHROOM MYCELIUM

Antonio M. Martin

Abstract

ABSTRACT A review of fundamental process aspects to produce mushroom mycelium in submerged culture is presented. With peat hydrolysate as the main nutrient source, the operations of substrate preparation, cultivation and product recovery are explained. Based on the growth of Agaricus spp. mushroom mycelium, the conditions for the production of the desired mycelial pellets are analyzed.

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Key concepts: Mycelium, Mushroom, Edible mushroom, Food science, Liquid culture, Chemistry, Botany, Biology