Abstract
Mycelium of the edible mushroom Pleurotus ostreatus was cultivated in submerged culture. A glucose-based synthetic medium and a peat extract-based complex medium were employed as nutrient sources in shake-flask fermentations. Mycelial biomass was analysed for total carbohydrates, crude fiber, nitrogen, total lipids, fatty acids, ash, amino acids and mineral composition. The results of the mycelial biomass composition analysis were compared with those of the mushroom fruiting bodies composition analysis. The P. ostreatus mycelium grown in the peat extract-based medium was characterized by a high protein content, a favorable amino acid composition and high concentrations of essential fatty acids and minerals that permit its consideration as a potential food.
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