Submerged-Culture Production of Botrytis Cinerea Mycelium

Abstract

Botrytis cinerea Pers. has been grown in pure culture, and the mycelium used to alter the flavor of white wines. In the range of pH 3 to 8 the weight yield of mycelium is maximum at pH 4 to 5. Growth was observed over the range of pH 3 to 8. Myceium production is better on media containing autolyzed yeast than on simpler media. On potassium bitartrate medium, the addition of autolyzed yeast increases yield and rate of growth. Maltose is a better carbon-energy source than glucose, sucrose, or tartrate, as evidenced by weight yield of mycelium. Yields of mycelium are maximum at lower temperatures in the range of 30 to 15°C. The yield of mycelium can be predicted from the rise in the pH curve when the organism is grown on potassium bitartrate because the released potassium ion causes an increase in pH of the culture fluid. The mold produces an alcohol-precipitable polymer from several substrates including potassium bitartrate. The freshly harvested mycelium is tan in color and has a mushroom-like odor.