Method for culturing edible fungus

This invention relates to a method for culturing edible fungus. A fungus belonging to the order of Agaricales, such as mushroom, is cultured with good efficiency by using a liquid culture medium in such a way as to prepare the mycelia separated from the culture medium and the culturing liquid thereo...

Full description

Saved in:
Bibliographic Details
Main Authors ISODA, HIROKO, MAEKAWA, TAKAAKI
Format Patent
LanguageEnglish
Published 11.08.2005
Edition7
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC
GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PROCESSES USING MICROORGANISMS
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
TECHNICAL SUBJECTS COVERED BY FORMER USPC
TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ARTCOLLECTIONS [XRACs] AND DIGESTS
VINEGAR
WINE
Online AccessGet full text

Cover

More Information
Summary:This invention relates to a method for culturing edible fungus. A fungus belonging to the order of Agaricales, such as mushroom, is cultured with good efficiency by using a liquid culture medium in such a way as to prepare the mycelia separated from the culture medium and the culturing liquid thereof can be served as such for food use. A liquid culture medium containing 3 to 16 g/liter of sucrose and 1 to 6 g/liter of maltose as the carbon source and 0.3 to 1.2 g/liter of yeast extract as the nitrogen source is inoculated with Agaricus mycelia and culturing is conducted by blowing thereinto sterilized air of 20 to 90% of the oxygen concentration.
Bibliography:Application Number: TW20020101296