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Abstract: Deep culture (submerged) type of growth of mushroom mycelium and other basidiomycetous fungi has been reported in the literature for a number of years. Humfeld (3), Szuecs (22), Block et al (1), Sugihara and Humfeld (20), Humfeld and Sugihara (7 and 8), Reusser et al (18), Santoro and Casida (19) and others have studied various genera and isolates of edible as well as of many non-edible types of higher fungi. Interests include the study of flavors and taste materials, the by-products of metabolism in relation to antibiotic compounds, the nutritive value of the mycelium or the "beer" (fermented filtered broth), organic acids or other chemical compounds from a product point of view and nutritional studies from a pure science consideration. Isolates from many genera of various families of basidiomycetes do produce a growing mycelium in a submerged, aerated broth medium. Stock cultures from other laboratories as well as our own tissue cultures or spore germinations furnished the inocula for the studies here described. A number of the cultures produced pellet-like colonies from 1mm to 1cm in diameter. Other organisms grew as a fine filamentous form and still others produced "secondary spores" or "oidia" and then rapidly gave a fairly thick mixture of mycelium and broth. Some of the genera and species of organisms used are listed in Table 1 where a few of the propagating conditions and data are recorded. One to four weeks were required for the isolates to reach a "growing" or metabolic active condition at 16, 25, 28 C (Celsius, centigrade). Usually this was accompanied by a distinct pH change and a positive indication of oxygen utilization. Many of the cultures listed have been compared on more than one formulation of nutrients and the one recorded may not be the most favorable for increase of mycelium, for pH change or for a high yield of a product desired.
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