Submerged cultures of mushroom mycelium were reviewed from the view point of a large-scale cultivation. Applications of bubble column bioreactors in the field of cultivation in higher fungi, animal cells, plant cells, and yeast in the previous investigations were also reviewed. As a result, we found that the bubble column fermentors have a high potential for large-scale cultivation of mushroom mycelium. Finally, we demonstrated the application of bubble column fermentors to the submerged cultures of four different kinds of mushroom mycelia, Morchella esculenta, Schizophyllum commune, Tricholoma matsutake, and Lentinus edodes. In the cultivation of Lentinus edodes, a novel type of airlift column with a tapered riser was applied.

View full abstract

In August of 1997, fruit bodies of Pleurotus eryngii covered with white mold and showing rot symptoms were found in cultivation houses in Oita Prefecture, Japan. The fungus was isolated from the diseased fruit bodies reproduced by the rotting symptoms of P. eryngii by artificial inoculation and had pathogenicity to another species, i. e., Flammulina velutipes, Hypsizygus marmoreus, P.osteratus and Lentinula edodes. There was no difference in the susceptibility depending on the growth stage of the fruit bodies of P. eryngii. However, severe symptoms did appear on the fruit bodies which were infected in the early primordia formation stage. The causal fungus was indentified as Cladobotryum varium Nees ex Steud. according to it's cultural and morphological characteristics. This is the first report of C.varium infecting P. eryngii. The common name of "Watakabibyo" is proposed for this disease.

View full abstract

The loaf volume of bunashimeji (H. marmoreus) bread produced manually was almost the same as that of standard white bread, although that of bunashimeji homogenate dough was noticeably decreased when an automatic bread maker was utilized. The bread containing 5 % bunashimeji with sugar expanded the most. In the case of bunashimeji dough without sugar, the bread containing 20% bunashimeji expanded the most, and the loaf volume of the bread was increased until the addition of bunashimeji was a concentration of 20%. However, more than 30% of bunashimeji was decreased with the increasing concentration of bunashimeji. The firmness of the bread decreased with added bunashimeji until the concentration was 20%, but it increased at 30%. On the other hand, the cohesiveness of the bread increased with added bunashimeji until the concentration was 20%, but it decreased at 30%.

View full abstract

The Japanese have favored mushrooms as food and medicine for a long time, and developed many cultivation methods to satisfy their demand. Recently various and large quantities of mushrooms are imported from all over the world because of the developments in transport techniques and traffic network. Especially, the importation of the Matsutake (Tricholoma matsutake) is increasing in relation to its origin and quantity. These facts indicate that the Japanese have an inclination towards Matsutake, but the domestic supply is insufficient in comparison to the demand. The four distinct seasons of Japanese are reflected in the alteration of the kind and quantity of imported mushrooms. However, some mushrooms that appear in Japan and lend a variety to the Japanese table with the gourmet-boom are adopted and fixed to their table. Kansai International Airport, the first 24-hour available airport in Japan will be constructing its second runway in the near future. Due to this construction, the flight numbers and routes will be altered, and its effect and or influence are of great interest. On the other side it is important to ensure the food-hygiene of imported mushrooms concerning their variety and size.

View full abstract