Nutrition & Food

·

Study

Edible Mushroom Scaffolds Help Grow Lab-Grown Meat

Edible Mushroom Scaffolds Help Grow Lab-Grown Meat

Oyster mushroom, King oyster, Shiitake, Wood ear

What they found

Microcarriers from oyster, king oyster, shiitake and wood ear supported muscle cell growth for cultured meat.

Microcarriers from oyster, king oyster, shiitake and wood ear supported muscle cell growth for cultured meat.

How solid is it?

Lab dish

Lab dish

In vitro (lab dish)

In vitro (lab dish)

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Pleurotus ostreatus, P. eryngii, Lentinula edodes, Auricularia heimuer

Pleurotus ostreatus, P. eryngii, Lentinula edodes, Auricularia heimuer

Published in

Food Chemistry

Food Chemistry

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Mushrooms Meet Meat

Mushrooms Meet Meat

Researchers created edible microcarriers from oyster (Pleurotus ostreatus), king oyster (P. eryngii), shiitake (Lentinula edodes), and wood ear (Auricularia heimuer) mushrooms as scaffolds for growing lab-grown meat. These mushroom scaffolds supported the growth and differentiation of muscle cells, resulting in cultured meat with texture and strength comparable to traditional meat.

Researchers created edible microcarriers from oyster (Pleurotus ostreatus), king oyster (P. eryngii), shiitake (Lentinula edodes), and wood ear (Auricularia heimuer) mushrooms as scaffolds for growing lab-grown meat. These mushroom scaffolds supported the growth and differentiation of muscle cells, resulting in cultured meat with texture and strength comparable to traditional meat.

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