The Submerged Culture of Morchella

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Abstract
Nine species and numerous strains of Morchella were grown in submerged culture. The mycelium, which was omnivorous in regard to its carbohydrate and nitrogen re-quirements, carried the piquant flavor of the sporocarp. Species and strain differences were distinguishable. The mycelium grew at a temperature as low as 36[degree] F, but 55 to 70[degree] F appeared to be optimal. A production of 10 - 25 g (dry wt.) of mycelium per liter of nutrient was obtained. Some strains are adaptable to commercial production.

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