A characteristic of mycelium biomass of edible boletus

Wanda Woźniak

Abstract


The paper presents the results of studies on the production and quality assessment of mycelia of three varieties of King Bolete: Boletus edulis var. pinicolus Vitt., Boletus edulis var. piceicolus Vasilkov and Boletus edulis var. reticulatus (Schaff ex. Boud) Bat. In the biomass of mycelium for food the following physicochemical parameters were determined: contents of dry matter, soluble protein – albumins, globulins and prolamins, the rehydratation rate, and sensory and microbial quality was assessed.

Keywords


mycelium of edible boletus; quality of mycelium

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