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The
mycelium is the vegetative stage in the life cycle
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mushroom which begins with the
spore produced by the fruit body (commonly called the
mushroom).
The full grown mushroom can release millions of spores,
which will sprout on a nutrient base and become hyphae.
Hyphae group together
to form the mycelium, and finally grow into the mushroom
(the fruit body, sexual stage).
Several of the most researched
and scientifically proven mushroom extracts are produced
from the mycelia. Good examples are PSK and PSP from
Coriolus Versicolor, LEM from Shiitake, and CS-4 from
Cordyceps.
Historically
studies of Coriolus and its two most clinically researched
extract, PSK and PSP, have used only mycelia derived
extracts.
Shiitake researchers typically
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use LEM (mycelial extract) because Lentinan (from the fruit
body) is known to be potentially toxic during long term clinical
treatment.1
Cordyceps
Sinensis (Cs-4) is extremely
rare in nature and therefore very expensive. Because of the
scarcity and cost, fermented mycelia products are more practical
to produce.
Scientific research has proven that Cordyceps Sinensis (Cs-4)
as a particular species is unable to be artificially cultured
for its mushroom (fruitbody).
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Some
commercial products claim to be cultured natural Cordyceps |
mushroom are in fact not Cordyceps Sinensis,
but another species called "Cordyceps Militaris".
True Cordyceps Sinensis (CS-4)
is never produced from other Cordyceps species. |
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control,
products are easily contaminated by chemicals, pesticides
and heavy metals.
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Our
mycelia is produced through a process called deep- |
layer-cultivation that is well
understood especially in the antibiotic industry2
The stainless steel fermentors are cleaned, sterilized
filled with purified water, air, and a nutrient base
of milkpowder. Each step of the cultivation is strictly
controlled. The ability to use pure substrates and controlled
growth environments assures the final purity of the
mycelia.
Manufacturers
who use the solid cultured mycelia for product extraction
and purification will have problems isolating the mycelia
from the nutrient base.
Unfortunately this method extracts the nutrient base
with the mycelia, leaving a high level of unwanted saccharides
(eg starch.) A quality extract should contain only polysaccharides.
Liquid culturing can be easily filtrated out from the
broth. The extract is produced purely from mycelia therefore
more active and effective. |
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