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1.发明授权公开(公告)号：US11503847B2
公开(公告)日：2022-11-22
申请号：US16978936
申请日：2018-11-14
申请人： GIUNCHAN CO., LTD.
发明人： Jong-Yea Park
IPC分类号： A01G18/00 , A23L13/00 , A23L13/40 , A23L27/00 , A23L13/70 , A23L27/10 , A23L31/00 , A01G18/20 , A22C9/00
摘要： The present invention relates to a method of co-culturing Inonotus obliquus, Ganoderma lucidum, and Phellinus linteus. The co-cultured mycelia prepared through the method of the present invention have high beta-glucan content and thus can exhibit superior health functionality, and can be used as an additive or a cooking seasoning in various foods. In addition, the use of the co-cultured mycelia in curing raw meat enables easy preparation of a meat-based food product that has a good taste and flavor.
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公开(公告)号：US20220290199A1
公开(公告)日：2022-09-15
申请号：US17592340
申请日：2022-02-03
申请人： Ecovative Design LLC
发明人： Lucy Greetham , Gavin R. McIntyre , Eben Bayer , Jacob Winiski , Sarah Araldi
摘要： A mycological biopolymer product consisting entirely of fungal mycelium is made by inoculating a nutritive substrate with a selected fungus in a sealed environment except for a void space, which space is subsequently filled with a network of undifferentiated fungal mycelium. The environmental conditions for producing the mycological biopolymer product, i.e. a high carbon dioxide (CO2) content (from 5% to 7% by volume) and an elevated temperature (from 85° F. to 95° F.), prevent full differentiation of the fungus into a mushroom. There are no stipe, cap, or spores produced. The biopolymer product grows into the void space of the tool, filling the space with an undifferentiated mycelium chitin-polymer, which is subsequently extracted from the substrate and dried.
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公开(公告)号：US20220259539A1
公开(公告)日：2022-08-18
申请号：US17622687
申请日：2020-06-26
发明人： Norman E. Clough
摘要： Biointerfaces configured to retain and viably maintain non-mammalian cells are disclosed. The biointerfaces may include one or more of a nutrient phase, an adhesive, a bioactive agent, a liquid containing phase. The biointerfaces may be patterned. The biointerfaces may specifically retain and viably retain specific non mammalian cell types such as spores of seaweed. The biointerfaces are used for growing seaweed such as dulse and kelp.
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4.发明申请公开(公告)号：US20210360953A1
公开(公告)日：2021-11-25
申请号：US16978936
申请日：2018-11-14
申请人： GIUNCHAN CO., LTD.
发明人： Jong-Yea PARK
摘要： The present invention relates to a method of co-culturing Inonotus obliquus, Ganoderma lucidum, and Phellinus linteus. The co-cultured mycelia prepared through the method of the present invention have high beta-glucan content and thus can exhibit superior health functionality, and can be used as an additive or a cooking seasoning in various foods. In addition, the use of the co-cultured mycelia in curing raw meat enables easy preparation of a meat-based food product that has a good taste and flavor.
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公开(公告)号：US10806101B2
公开(公告)日：2020-10-20
申请号：US16025365
申请日：2018-07-02
申请人： Mycotechnology, Inc.
发明人： Bhupendra Kumar Soni , Brooks John Kelly , James Patrick Langan , Huntington Davis , Alan D. Hahn
摘要： 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.
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公开(公告)号：US20200207676A1
公开(公告)日：2020-07-02
申请号：US16728037
申请日：2019-12-27
发明人： Chao-Cheng Chen , Chi-Hsiang Lu
IPC分类号： C05F11/08 , C05G3/80 , A01G22/00 , A01G18/20 , A01G7/06 , A01G24/10 , A01G24/20 , A01G24/22 , A01G24/28 , A01G24/12 , A01G24/23 , A01G24/25
摘要： Provided is a cultivating material composition including a cultivating substrate and a bio-cellulose film, wherein the bio-cellulose film is in contact with the cultivating substrate, such that highly increased yield and quality of crops, a shorter harvest period, less water and nutrient sources, and low cost can be achieved.
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公开(公告)号：US20200037518A1
公开(公告)日：2020-02-06
申请号：US16603477
申请日：2018-04-03
发明人： Pierre DELBEKE , Paul DELBEKE
摘要： Method for cultivating edible fungi on a commercial site, in which a cultivation takes place according to a cultivation cycle which successively comprises one or more preparatory phases and one or more harvesting phases, and in which the site comprises at least a set of cultivation cells (4), in which this set (4) comprises a first cultivation cell (1), a second cultivation cell (2) and a third GO cultivation cell (3) and the cultivation cycle is distributed over these at least three cultivation cells (1, 2, 3) by moving the cultivation from the first cultivation cell (1), in which at least one preparatory phase takes place, to the second cultivation cell (2), in which at least one harvesting phase takes place in the second cultivation cell, and then to the third cultivation cell (3), in which at least one harvesting phase takes place.
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公开(公告)号：US20190390156A1
公开(公告)日：2019-12-26
申请号：US16444354
申请日：2019-06-18
申请人： Ecovative Design LLC
发明人： Eben Bayer , Jacob Michael Winiski , Matthew James Lucht , Peter James Mueller , Gavin R. McIntyre , Meghan A. O'Brien
摘要： The mycelial foam contains macroscopic void spaces that are formed by filler elements, such as agar beads, that are incorporated in the mycelial matrix during growth of the matrix and are removed from the matrix after growth in a non-destructive manner, such as by heating. The foam may be made of pure mycelium or may be a composite biomaterial.
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公开(公告)号：US10159199B1
公开(公告)日：2018-12-25
申请号：US15996971
申请日：2018-06-04
发明人： Robert T. Pannell
摘要： A mushroom compost leveling apparatus includes a panel with a bottom edge where the panel is vertically suspended in a mushroom compost receptacle leaving a gap between the bottom edge and the floor of the receptacle. The panel reciprocates from side to side as mushroom compost is conveyed under the panel. Optionally, the panel includes vanes extending outwardly from a first face surface, and a rake outwardly and downwardly extending from the panel at or near the bottom edge. Optionally, a pair of wheels are mounted for rotation either to the first face of the panel or to a rail of a frame to be isolated from the panel, and the wheels each include paddles that push compost toward the side edges of the mushroom compost receptacle as the wheels are rotated. Optionally, the leveling apparatus is removably attached to sleeves depending over sidewalls of the compost receptacle, and a roller assembly is removably attached to such sleeves downstream of the leveling apparatus.
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公开(公告)号：US20180303044A1
公开(公告)日：2018-10-25
申请号：US16025365
申请日：2018-07-02
申请人： Mycotechnology, Inc.
发明人： Bhupendra Kumar SONI , Brooks John KELLY , James Patrick LANGAN , Huntington DAVIS , Alan D. HAHN
CPC分类号： A01G18/20 , A23J3/14 , A23L19/01 , A23V2002/00 , A23V2200/15 , A23V2200/16
摘要： 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.
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