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Biotechnology in Commercial Mushroom Fermentation

Bio/Technology volume 2, pages 696–701 (1984)Cite this article

Abstract

The United States continues to be the world's largest producer of the common mushroom Agaricus bisporus Lange. This solid-state fermentation is now one of the most challenging and technically demanding of all vegetable cultivations known to man. Currently, it is the only major process in biotechnology which successfully converts cellulosics into useful foods and byproducts. However, it is only recently that we are beginning to gain a better understanding of the distinct and complex microbial processes involved in mushroom cultivation.

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  1. P. M. Townsley: University of British Columbia, Department of Food Science, ♯248-2357 Main Mall Vancouver, British Columbia, Canada V6T 2A2

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  1. Cellex Biotechnology Inc., LM8-1281 West Georgia St., Vancouver, British Columbia, Canada, V6E 3J7

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Tautorus, T., Townsley, P. Biotechnology in Commercial Mushroom Fermentation. Nat Biotechnol 2, 696–701 (1984). https://doi.org/10.1038/nbt0884-696

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