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 present invention relates to a device for growing mushrooms, comprising a shelving, arranged for supporting beds for holding compost, said beds for holding compost wherein the beds are placed at a mutual distance above each other characterized in that the beds are movable between at least a first position, wherein a second bed supported above a first bed at least partially impedes the accessibility of the first bed in a direction perpendicular to the plane in which the first bed extends and a second position in which at least a larger part of the first bed is free approachable from a direction perpendicular to the plane in which the first bed extends than in the first position.

The present invention relates to a device for growing mushrooms, comprising a shelving, arranged for supporting beds for holding compost, said beds for holding compost wherein the beds are placed at a mutual distance above each other characterized in that the beds are movable between at least a first position, wherein a second bed supported above a first bed at least partially impedes the accessibility of the first bed in a direction perpendicular to the plane in which the first bed extends and a second position in which at least a larger part of the first bed is free approachable from a direction perpendicular to the plane in which the first bed extends than in the first position.

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 %.

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 %.

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.