Cultivation of Mushroom Mycelia Using Whey Permeate
Principal Investigators: Conly Hansen, Utah State University
Co-Investigators: Seokhwan Hwang, Postech University; Donald J. McMahon, Utah State University
Mycelia, which is one phase of the life cycle of edible mushrooms, is a health food considered to have outstanding medicinal qualities, including anti tumor activity and the ability to lower cholesterol. Mycelia are presently grown in bioreactors that use a relatively expensive carbon source. This project will grow mycelia in bioreactors using byproduct of little or even negative value from cheese making. The byproducts to be considered include whey, whey permeate, and spent solution from lactose manufacture. The cost of using byproduct such as whey permeate is less than 1/100 the cost of presently used commercially prepared media.
Cultivation of Mushroom Mycelia Using Whey Products as a Growth Substrate, by Boyd Inglet
Lee, H., Song, M., Hwang, S. Optimizing bioconversion of deproteinated cheese whey to mycelia of Ganoderma lucidum. Processing Biochemistry. 2003, 38 (12): 1685-1693.
Lee, H., Song, M., Yu, Y., Hwang, S. Production of Ganoderma lucidum mycelium using cheese whey as an alternative substrate: response surface analysis and biokinetics. Biochemical Engineering Journal. 2003, 15(2): 93-99.
Boyd Inglet, Progress Report on Mushroom Mycelia Project. POSTECH University, Pohang, Korea. August, 2003
Boyd Inglet, Thesis defense [Title: Cultivation of Mushroom Mycelia Using Whey Products as a Growth Substrate], Utah State University, July 2004
Song, M. Mushroom Mycelia Project. Presented at Utah State University, October, 2003.