Michael Davis
Yeast and mycelium are both fungi. While yeast grows as a single cell, mycelium is multicellular and can grow into macro-size structures, such as mushrooms. Mycelium can be coaxed to build predictable structures by controlling temperature, CO2, humidity, and airflow. Mycelium is also used in the food industry as animal feed and food ingredients. Contamination, or 'contam' in grower slang, is anything in the substrate or mycelium that negatively impacts growth, including bacteria, molds, and pests. Given that both yeast and mycelium are types of fungi, it is unlikely that yeast will fight mushroom mycelium.
| Characteristics | Values |
|---|---|
| Nature | Yeast and mycelium are both fungi |
| Cell structure | Yeast is single-celled, mycelium is multicellular |
| Growth | Yeast and mycelium can grow in the same place |
| Defence | Yeast and mycelium have their own defence systems to prevent contamination |
| Interaction | Yeast and mycelium may compete for resources |
| Reproduction | Mycelium plays a crucial role in fungal reproduction |
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What You'll Learn
Mycelium is a type of fungus, similar to yeast
Mycelium plays a crucial role in fungal reproduction. Compatible fungi can fuse their mycelia, combining their cells and DNA. This fusion results in the formation of new spores, either held inside or exposed outside the fungus' reproductive structures. Fungi can also split their mycelium into smaller fragments, which then form independent mycelial networks. Additionally, mycelium contributes to fungal growth by secreting digestive enzymes onto their food sources, often dead organic materials or living organisms. These enzymes break down the matter into smaller parts, providing nourishment not only for the fungi but also for their plant partners and other organisms.
Beyond their ecological role, mycelia have potential applications in various fields. Mycelial mats, for instance, can be used as biological filters to remove chemicals and microorganisms from soil and water, a process known as mycofiltration. In medical biomaterial preparation, the mycelium of G. lucidum has been used to prepare skin substitutes, showing similar healing effects to the Beschitin drug. Mycelium is also being explored as a sustainable construction material due to its lightweight, biodegradable structure, and the ability to be grown from waste sources. Furthermore, mycelium-based materials are being developed for packaging, clothing, food, and even the creation of organs and plant-based meat.
Mycelium is a versatile and promising resource with applications in multiple industries. Its unique characteristics as a fungus similar to yeast, along with its ability to form complex structures, make it an exciting area of exploration for scientists and researchers.
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Yeast and mycelium can be used to create medicines
Yeast and mycelium, both fungi, have been used by humans for thousands of years. Yeast allows fermentation, the molecular process by which living cells transform sugar or starch into more complex molecules or chemicals. The discovery of liquid fermentation helped put humanity on a rapidly accelerating path of evolution and advancement. Liquid fermentation is used to make mead, beer, and spirits, while solid-state fermentation is used to make bread and cheese.
Yeast is also used in medicine. In 1978, Arthur Riggs and Keiichi Itakura produced the first biosynthetic insulin using E. coli as a single-celled manufacturing plant. The discovery that single-celled bacteria and yeast are sugar-powered microfactories that can be used to synthesize novel compounds is one of the most powerful scientific discoveries of the past century.
Mycelium, the root network of fungi, has gained a lot of attention in recent years. Mycelium is similar to yeast, but unlike yeast, it is multicellular and can grow into macro-size structures, which we recognize as mushrooms. Mycelium produces small molecules and assembles them into complex structures so small that they are invisible to the human eye.
Mycelium's fast-growing fibres are used to produce materials for packaging, clothing, food, and construction. Mycelium-based products are commercially available, ranging from cosmetics to medicine, architectural biocomposite materials, food packaging, and shoe-leather substitutes. Mycelium also provides a cruelty-free way to create meat-like structures with a smaller environmental footprint than traditional livestock. In medicine, the mycelium of G. lucidum was used to prepare skin substitutes, and results of skin trauma tests in mice showed that the healing effect of G. lucidum mycelium was similar to that of the Beschitin drug.
In addition to their use in creating medicines, both yeast and mycelium have been used to treat candida, a yeast infection that can affect the vagina, throat, skin, gut, and, in rare cases, internal organs. While there is no scientific evidence that a yeast-free diet helps candidiasis, some people have reported that their candida was cured by taking turkey tail mushrooms.
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Mycelium can be used to create biodegradable packaging
Mycelium, the vegetative part of fungi, has unique properties that make it a versatile material for packaging applications. Mycelium can be molded into various shapes, has excellent insulation capabilities, and is naturally resistant to water and fire. These attributes, coupled with its biodegradability, renewability, and cost-effectiveness, make mycelium-based packaging a revolutionary step toward sustainable materials.
The production process of mycelium-based materials involves inoculating a substrate, typically agricultural waste such as straw or sawdust, with fungal spores. The mycelium then grows and colonizes the substrate, binding it into a cohesive solid mass. This growth process can be directed into molds to form specific shapes and sizes, which are then dried to halt further growth and solidify the material.
Mushroom® Packaging is a leading example of mycelium-based packaging on the market. It is a sustainable and home-compostable alternative to plastic foam. With rapid growth, requiring just a week to produce fully formed packaging, Mushroom® Packaging offers a protective and insulating solution for shipping. The packaging is made with only two simple ingredients: hemp hurd and mycelium.
The versatility of mycelium-based packaging extends across various industries, from food packaging to electronics. Companies that adopt mycelium-based solutions can gain a competitive edge by aligning with consumer values and complying with stringent environmental regulations. However, educating consumers and businesses about the benefits of mycelium-based materials is crucial for driving demand and accelerating the development and commercialization of these sustainable alternatives.
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Mycelium is used in food products, such as meat analogues
Mycelium, the vegetative growth form of filamentous fungi, is a nutrient-dense food that can help address world hunger, promote health, and support a regenerative food system. Mycelium is a good source of protein, providing essential micronutrients similar to those of meat. It is low in total fat, which is primarily unsaturated, and a source of fibre. On a dry matter basis, the protein content of fungi such as mycelium is around 20-30%. Commercialised species such as Fusarium venenatum and Neurospora crassa are considered high-quality protein sources, with a protein digestibility-corrected amino acid score (PDCAAS) at or near 1.0. This indicates that 100g of protein from these products provides at or near 100% of the essential amino acids.
The filamentous nature of mycelium allows for food production via fermentation into products that mimic the texture of meat. Mycelium's fast-growing fibres can be used to create meat analogues, and its ability to provide scalable biomass for food production with good flavour and quality protein, fibre, and essential micronutrients makes it an attractive option for addressing malnutrition and undernutrition.
The use of mycelium in food products, such as meat analogues, is gaining interest due to its potential to provide a sustainable and nutritious alternative to traditional meat sources. The production of mycelial protein is faster and has a lower carbon footprint than meat, and mycelium-based foods can have a positive impact on the environment. For example, replacing animal-sourced foods (ASFs) with mycelium can reduce carbon footprint estimates by up to ten times compared to beef.
Additionally, mycelium can be used to create bio-leather materials and fibrous, high-protein meat alternatives. The technology for using mycelium to assemble products at scale already exists, and companies like Mushroom® are marketing mycelium-based packaging as a replacement for Styrofoam. Mycelium is also being researched for its potential in creating self-repairing structures and in medical applications such as scaffolding for growing organs.
In summary, mycelium is a nutrient-dense food with promising applications in food products, particularly meat analogues. Its fast growth, nutritional profile, and environmental benefits make it a compelling option for addressing world hunger and promoting sustainable food systems.
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Mycelium is sensitive to temperature, CO2, humidity and airflow
Mycelium is the fungus that mushrooms are made of. It can produce a wide range of materials, from plastics to plant-based meat and scaffolding for growing organs. Mycelium is similar to yeast in that both are fungi, but unlike yeast, mycelium is multicellular and can grow into macro-size structures.
Mycelium is sensitive to temperature, CO2, humidity, and airflow. By controlling these factors, humans can influence the growth of mycelial tissue and direct the growth of mushroom fibers. This process can be rapid, with the accumulation of fibers becoming a visible sheet within a day or two and an 18-by-2-by-12-inch sheet weighing a couple of pounds within a week.
Temperature plays a significant role in the growth of mycelium. For example, the formation of Pleurotus ostreatus fruiting bodies is most abundant in spring temperatures ranging from 4 to 24 °C. In contrast, Coprinus comatus fruiting bodies are most prolific under spring and fall temperatures ranging from 4 to 16 °C.
CO2 is another factor that influences mycelium growth. Mycelium-based products can help reduce CO2 emissions by capturing and storing carbon dioxide. For example, hemp, which is used in mycelium composites, captures a significant amount of CO2 while growing through photosynthesis. While the process of composting mycelium material releases CO2 back into the atmosphere, reusing mycelium packaging can help keep carbon captured.
Humidity also affects mycelium growth. Studies have shown that the properties of mycelium films are influenced by water vapor adsorption, with changes observed in density, shear elastic module, viscosity, and thickness. These mycelium films have been investigated for potential use as sensitive layers in acoustic humidity sensors.
Airflow is another factor that impacts mycelium growth. Providing access to oxygen and ensuring clean and ventilated air exchange are important considerations when creating the optimal environment for mycelium development.
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Frequently asked questions
Mycelium is the fungus that mushrooms are made of. It is multicellular and can grow into macro-size structures, which we recognize as mushrooms.
Yeast is a type of fungus that allows fermentation. Yeast has been used by humans for thousands of years to create medicines, bread, cheese, beer, spirits, and more.
There is no evidence to suggest that yeast fights mushroom mycelium. In fact, both are types of fungi with similar functions. Yeast grows as a single cell, while mycelium is multicellular. Mycelium can be used in a similar way to yeast in the creation of certain products, such as bread.
The leading cause of crop failure in mushroom growing is contamination. This can include bacteria, molds, and animal pests. The human body is the greatest source of contamination, with human hands and clothes containing bacteria and spores that can ruin crops.
