Methods of propagating Arbuscular Mycorrhizal Fungi (AMF) are described that do not require the addition of, or presence of, any detectable live host plant material or live plant root material. The method comprises addition of water and optionally exposure to sunlight. It was surprisingly found that soil devoid of any detectable live host plant material, including host plant roots, is capable of supporting AMF reproduction, though it is widely believed that AMF are obligate symbionts requiring live plant roots for colonization to reproduce. Described methods optionally include active removal of living host plant material from the soil prior to AMF inoculation. Optionally, phosphorous compounds are added to the soil prior to inoculation. It was found that addition of phosphorous compounds, such as phosphite, to the soil enhances the growth of AMF spores by as much as three-fold over controls having no added phosphorous compounds.

Methods of propagating Arbuscular Mycorrhizal Fungi (AMF) are described that do not require the addition of, or presence of, any detectable live host plant material or live plant root material. The method comprises addition of water and optionally exposure to sunlight. It was surprisingly found that soil devoid of any detectable live host plant material, including host plant roots, is capable of supporting AMF reproduction, though it is widely believed that AMF are obligate symbionts requiring live plant roots for colonization to reproduce. Described methods optionally include active removal of living host plant material from the soil prior to AMF inoculation. Optionally, phosphorous compounds are added to the soil prior to inoculation. It was found that addition of phosphorous compounds, such as phosphite, to the soil enhances the growth of AMF spores by as much as three-fold over controls having no added phosphorous compounds.

The invention relates to a method for preparing a solution which has a savory flavor, the method comprising the following steps: (a) providing a mycelium of a basidiomycete, (b) cultivating the mycelium in an aqueous culture liquid for a cultivation duration of 5 to 108 hours, wherein the culture liquid has at least one part of a plant of the genus Allium L., wherein by cultivating the mycelium a savory flavor is produced in the culture liquid, and (c) separating the culture liquid from the mycelium and the part of the plant, as a result of which the solution having the savory flavor is obtained, wherein the part of the plant is a clove of a garlic plant and the basidiomycete is Laetiporus sulphureus, Polyporus umbellatus, Pycnoporus cinnabarinus, Pleurotus ostreatus, Pleurotus sapidus and/or Trametes versicolor, or wherein the part of the plant is an onion from an onion plant and the basidiomycete is Laetiporus sulphureus, Polyporus umbellatus, Pycnoporus cinnabarinus, Pleurotus ostreatus, Lentinula edodes and/or Lepista nuda. The invention also relates to a solution obtainable by the method and to a use of the solution for flavoring foodstuffs.

The invention relates to a method for preparing a solution which has a savory flavor, the method comprising the following steps: (a) providing a mycelium of a basidiomycete, (b) cultivating the mycelium in an aqueous culture liquid for a cultivation duration of 5 to 108 hours, wherein the culture liquid has at least one part of a plant of the genus Allium L., wherein by cultivating the mycelium a savory flavor is produced in the culture liquid, and (c) separating the culture liquid from the mycelium and the part of the plant, as a result of which the solution having the savory flavor is obtained, wherein the part of the plant is a clove of a garlic plant and the basidiomycete is Laetiporus sulphureus, Polyporus umbellatus, Pycnoporus cinnabarinus, Pleurotus ostreatus, Pleurotus sapidus and/or Trametes versicolor, or wherein the part of the plant is an onion from an onion plant and the basidiomycete is Laetiporus sulphureus, Polyporus umbellatus, Pycnoporus cinnabarinus, Pleurotus ostreatus, Lentinula edodes and/or Lepista nuda. The invention also relates to a solution obtainable by the method and to a use of the solution for flavoring foodstuffs.

A mycelium growth bed for optimal production of pure mycelium or a pure mycelium composite with controlled or predictable properties, the bed comprising a tray, a conveying platform, a permeable membrane, a substrate, and a porous material. The permeable membrane is positioned on the conveying platform within the tray. The substrate is positioned on the permeable membrane and the porous material is positioned on top of the substrate. The system provides a configuration wherein the CO.sub.2 concentration is held above 3%, the relative humidity is held above 40% and the O.sub.2 concentration is held below 20% in steady state conditions to produce leather-like mycelium without fruiting bodies.

A mycelium growth bed for optimal production of pure mycelium or a pure mycelium composite with controlled or predictable properties, the bed comprising a tray, a conveying platform, a permeable membrane, a substrate, and a porous material. The permeable membrane is positioned on the conveying platform within the tray. The substrate is positioned on the permeable membrane and the porous material is positioned on top of the substrate. The system provides a configuration wherein the CO.sub.2 concentration is held above 3%, the relative humidity is held above 40% and the O.sub.2 concentration is held below 20% in steady state conditions to produce leather-like mycelium without fruiting bodies.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

A pasture grass substrate includes a dry material and water. The dry material includes pasture grasses, corncobs and rice brans. The weight ratio of the pasture grasses in the dry material is from 55% to 75%. The weight ratio of the corncobs in the dry material is from 20% to 30%. The weight ratio of the rice brans in the dry material is from 5% to 15%. The incubating methods of mushrooms are also disclosed.

A pasture grass substrate includes a dry material and water. The dry material includes pasture grasses, corncobs and rice brans. The weight ratio of the pasture grasses in the dry material is from 55% to 75%. The weight ratio of the corncobs in the dry material is from 20% to 30%. The weight ratio of the rice brans in the dry material is from 5% to 15%. The incubating methods of mushrooms are also disclosed.