Volume 10 Part 2 Article 62
Title: Nutritional Factors and the Composition of Agaricus bisporus Mycelium
Authors: N.A. Haddad and W.A. Hayes
In investigations on the factors which influence the composition and food value of A. bisporus fruitbodies, many variations were identified and could be generally attributed to (a) those inherent to the different stages of growth and fruitbody development and (b) that that may be related to the conditions of growth (see Hayes and Haddad, 1976 and Haddad, 1977). Included in the latter category is the influence of the nutrition provided in the compost substrate. The complexity of the compost medium poses many difficulties in demonstrating a relationship between its composition and that of the fruitbody.
Since the consumptjon of edible mushrooms is now widespread, more attention needs to be given to its value as a food. Also, identification of factors which contribute to composition may lead to a greater degree of standardisation of mushroom composition and food value. Mushroom fruits provide small amounts of carbohydrate, but are at least comparable to most other fruits and vegetables in protein, lipid, mineral and vitamin content (DE LMAS 1978). Variations in the protein content are of special significance and the known low amounts of the sulphur containing amino acids, methionine and cysteine are important in considering the quality of mushroom protein (Haddad, 1977; Kurtzman, 1975).
The food materials which are contained in the fruitbodies are derived from the mycelium. While at present there is no reliable information on either the qual itative or quantitative aspects of nutrient transport, clearly the extent of mycelium growth and its composition must bear some relationship to the composition of fruitbodies.
This paper describes the influence of medium constituents on the production and composition of A. bisporus mvcelium in liquid culture. Emphasis is given to the sulphur containing amino acids, methionine and cysteine, the major limiting amino acids in mushroom fruitbodies.Please login to download the PDF for this proceeding.