RE: Mycology Digest, Vol 58, Issue 4

[Geis, Phil]

Doubt one "teaches" an organism to use methanol as substrate - it can or it can't and there are a number of fungi that can.

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From: mycology...@oat.bio.indiana.edu [mailto:mycology...@oat.bio.indiana.edu] On Behalf Of mycology...@oat.bio.indiana.edu
Sent: Thursday, September 30, 2010 1:06 PM
To: myco...@magpie.bio.indiana.edu
Subject: Mycology Digest, Vol 58, Issue 4

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Today's Topics:

1. mushroom mycelia (oh...@frontier.net)

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Message: 1
Date: Tue, 28 Sep 2010 16:57:10 -0600
From: oh...@frontier.net
Subject: [Mycology] mushroom mycelia
To: myco...@magpie.bio.indiana.edu
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<20100928165710....@webmail.brainstorminternet.net>
Content-Type: text/plain; charset=ISO-8859-1; DelSp="Yes";
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Dear Dr. Rush Wayne,
I've been off-and-on over the years with
mushrooms. A few interesting things came to attention over the years.
One was the way Dr. Brooks Church at the U.of Denver grew mushroom
mycelia on blotters. The blotters soaked up the nutrient and the
mycelia formed a thick mat on the blotter -- which could then be
sliced off the blotter and eated like a steak. Another interesting
thing was found in the "Plantation Owners Library" in Hawaii. It
concerned "teaching" mushrooms to use methanol (not ethanol) as their
carbon and energy source. The technique did not seem to involve
genetic information transfer -- but just a gradual removal of sugar
with a simultaneous increase in methanol as a nutrient. Do you know if
yeast or mushrooms generally can be taught to adapt to alternative
nutrients? Or is it possible to get them to change their carbon and
energy sources by using something like a plasmid transfer ?
Grateful if you have any time for a brief
comment. Side note: I've had some morel mushrooms ( Morchella
Aesculentis)found along a river bed here in Colorado. If they could be
grown on blotters and eaten like a steak, it would bea significant
culinary achievement.<g> Louis O'Hare

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