Submerged fermentation, mushroom

Pleurotus sajor-caju was selected in the present study for the utilization of polysaccharides from corn stalks for production of protein-rich mycelial biomass in submerged fermentation rather than for production of mushrooms (fruiting bodies). Production of mycelial biomass of various mushrooms including morels in submerged cultural conditions is another way to use them as food, food additives or mushroom flavor agents (8,9). 

The characteristic taste of edible mushrooms is mainly derived from the flavour chemicals 3-octanol and l-octen-3-ol. In order to fermentatively generate mushroom flavours it is possible to cultivate higher mushrooms in a submerged fermenter and propagate them by the formation of mycelia. In the fermentation broth, l-octen-3-ol is detectable after some time. In the mushroom this substance is formed by a lipoxygenase using unsaturated fatty acids as a substrate [21 ]. 

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