Conditions for submerged culture of Agaricus campestris var. bisporus and the chemical composition of its mycelium were investigated.
In shakintz culture with TGY basal medium at 27∼30℃, pH tended to increase upon culture period, mycelial growth was the highest on 12th day, with relatively high nitrogen content of 7% and sugar in the medium disappeared almost at the end of culture period. As a nitrogen source, ammonium phosphate (dibasic) gave relatively high mycelial yield and the addition of yeast extract gave rise to better results. As a carbon source, glucose was the best, fructose, maltose, lactose and sucrose gave the same results, and soluble starch was utilized slightly.
Mushroom mycelium contained 48% of protein, 8 free amino acids including arginine, histidine, lysine, soleucine, leucine, phenylalanine, proline, tyrosine and its protein consisted of most essential amino acids, with relatively high contents of lysine and threonine. Therefore, mushroom mycelium deserves to be a high quality protein food.
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