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SUMMARY
Nine species of Morchella, and a number of strains of several of these species, have been grown in submerged culture.
Morchella in submerged culture is quite omnivorous so far as its carbohydrate and nitrogen requirements are concerned.
The mycelium develops the piquant flavor of the sporocarp.
In submerged culture, using a standard nutrient formula, the following species and strain differences are distinguishable: rate of growth, habit of growth, development of discrete mycelial spheres, color of spheres, flavor of mycelium, intensity of flavor, color of the supernatant liquor, and odor of the effluent air.
The mycelium will grow at temperatures as low as 36° F, but growth is much slower than at 55 to 70° F, a range which appears to be optimum.
A production of 10–25 g (dry wt.), of mycelium per liter of nutrient medium may be expected.
The mycelium may be utilized fresh, fresh-frozen, dry, powdered, or as a flavor concentrate.
At least one strain has been shown to be adaptable to commercial production.