There is provided an off-ground plant growing system providing an electronic monitoring system and also providing a thin layer of high porosity organic compost and providing the steps of adding a precise amount of vermicompost to the soil phase, immediately followed by addition of arbuscular mycorhizae, and followed by regular weekly addition of beneficial micro-organisms for plant development, including mycorhizae associated bacteria, plant growth promoting fungi, soil conditioning bacteria, purple non-sulphur bacteria and probiotic disease-preventing bacteria, in order to promote the creation of a well differentiated, dense and ramified root system and complete microrhizobiome in the compost phase, that can effectively assist the functions of plant roots for optimal precision greenhouse, green walling or homegrown crop production of all kinds, without the use of chemical pesticides or fungicides.

Disclosed is a method to prepare a myceliated high-protein food product with increased digestibility, decreased phytic acid component, decreased oryzacystatin, and/or increased polyphenol content, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and/or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products made by e.g. the methods of the invention. Foods such as textured protein, dairy analogs, crisps, and the like may include the high protein food products disclosed.

Disclosed is a method to prepare a myceliated high-protein food product with increased digestibility, decreased phytic acid component, decreased oryzacystatin, and/or increased polyphenol content, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and/or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products made by e.g. the methods of the invention. Foods such as textured protein, dairy analogs, crisps, and the like may include the high protein food products disclosed.

A growth medium for fungus is obtained by: (a) treating a mixture of lignocellulosic biomass and water with at least one oxidizing agent and steam at a temperature in a range of from about 130 C to about 220 C for a period from about 5 seconds to about 10 hours; (b) periodically measuring a pH of the mixture for substantially an entire duration of the treating step; and (c) as necessary, based on the pH of the mixture measured in step (b), adjusting the pH of the mixture into a range of from about pH 4.5 to about pH 7.5 by adding abase to the mixture. A method for producing the growth medium for fungi and a method for cultivating fungi are also provided.

A growth medium for fungus is obtained by: (a) treating a mixture of lignocellulosic biomass and water with at least one oxidizing agent and steam at a temperature in a range of from about 130 C to about 220 C for a period from about 5 seconds to about 10 hours; (b) periodically measuring a pH of the mixture for substantially an entire duration of the treating step; and (c) as necessary, based on the pH of the mixture measured in step (b), adjusting the pH of the mixture into a range of from about pH 4.5 to about pH 7.5 by adding abase to the mixture. A method for producing the growth medium for fungi and a method for cultivating fungi are also provided.

A method for commercially growing mushrooms includes the steps of: placing a layer of compost in a bed; laying a polymer sheet over the layer of compost; placing a layer of peat over the sheet; growing a crop of mushrooms in the first layer of peat; harvesting the crop of mushrooms; removing the polymer sheet and the layer of peat from the sheet; placing a replacement polymer sheet and layer of peat over the sheet; and growing a replacement crop of mushrooms. Mushrooms grown according to the method are also disclosed.

A method for commercially growing mushrooms includes the steps of: placing a layer of compost in a bed; laying a polymer sheet over the layer of compost; placing a layer of peat over the sheet; growing a crop of mushrooms in the first layer of peat; harvesting the crop of mushrooms; removing the polymer sheet and the layer of peat from the sheet; placing a replacement polymer sheet and layer of peat over the sheet; and growing a replacement crop of mushrooms. Mushrooms grown according to the method are also disclosed.

A molding system for forming an inoculated lignocellulose based medium into a fungal molded shape, the molding system comprising a vessel within which environmental conditions are regulated, the vessel comprising an inoculated lignocellulose based medium capable of supporting growth of saprophytic fungi without any secondary organisms displacing the process through infection a secondary organic material layered near the top and bottom of the inoculated lignocellulose based medium, a hard mold containing the flexible vessel; and a compressive system for applying a primary compressive pressure of at least 10 PSI to the lignocellulose based medium such that it takes on a fungal molded shape.

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and/or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and/or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.