SBIR Phase I: Developing an Indoor Method to Produce Morel Mushroom Fruiting Bodies

SBIR 第一阶段：开发生产羊肚菌子实体的室内方法

• 批准号: 2325697
• 负责人: Bradford Ermel
• 金额: $ 27.5万
• 依托单位: ALL-IN PEPPERS AND SPECIALTY PRODUCE LLC
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 2024
• 资助国家: 美国
• 起止时间: 2024-01-15 至 2024-12-31
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=2325697&HistoricalAwards=false
• 关键词: SBIR; Phase; Developing; Indoor; Method

This Small Business Innovation Research (SBIR) Phase I project creates disability-friendly food production equipment for growing highly nutritious morel mushrooms. Creating equipment that is disability-friendly allows more work for an immensely underserved population and a greater employee base for farmers, who regularly need more employees than they can find. The project also focuses on farmers in both rural and urban food deserts, where nutritional needs aren’t being met. Leftover colonized agar media and fruiting bodies will be dehydrated and extracted into further nutritional supplementation. Morels and their mycelium are shown to be rich in nutrients and have many health benefits. Making the mushrooms easier for the general public to purchase consistently will improve the health and well-being of Americans. The higher supply of morel mushrooms will allow for their use in widespread nutritional supplements and a renaissance of mushroom cooking in the culinary world.This project is based on a novel, self-contained method to grow fresh morel mushroom (M. esculenta) fruiting bodies on agar media using a single inoculation step. There are no existing commercial production methods that meet the market demand. The main supplier of fresh morels is through foraging, which is extremely labor intensive, ecologically destructive, and has a small window of procurement opportunity every year. This severely limits the availability of this incredibly nutritious and delicious food source. Two major technical hurdles must be overcome in order to bring this production method to market. The first hurdle is demonstrating microclimatic conditions for consistent production output. The project must identify a modified approach from the preliminary method in order to definitively determine appropriate microclimatic conditions. The second aim is to incorporate protective measures from adverse effects, such as the ongoing Trichoderma spp. epidemic which plagues mushroom farms worldwide. SBIR Phase I success will be measured by the ability to retain production output while producing morels with consistency of taste equal to or better than wild morels. Taste will be evaluated by a team of chefs who are experienced with their use.This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria.

这项小型企业创新研究（SBIR）I阶段项目创建了残疾友好的食品生产设备，以种植高度营养丰富的更多肌肉房。创建对残疾人友好的设备可以为服务不足的人口提供更多的工作，并为农民提供更大的员工基础，他们经常需要更多的员工。该项目还重点关注不满足营养需求的粗糙和城市食品沙漠中的农民。剩下的定植琼脂培养基和结果将脱水，并提取为进一步的营养补充。羊水及其菌丝体被证明富含营养，并具有许多健康益处。使公众更容易始终如一地购买肌肉室将改善美国人的健康和福祉。莫雷尔肌肉室的供应量更高，可以在烹饪世界中用于宽大的营养补充剂和肌肉烹饪的复兴。该项目基于一种新型的，具有独立的羊肚菌肌肉室（M. esculenta）的自我含有的方法，使用单一的接种步骤在琼脂媒体上进行水果体。没有现有的商业生产方法满足市场需求。新鲜羊水的主要供应商是通过觅食，这是劳动力密集的，生态上具有破坏性的，并且每年都有一小部分采购机会。这严重限制了这种营养丰富且美味的食物来源的可用性。为了将这种生产方法推向市场，必须克服两个主要的技术障碍。第一个障碍是证明一个小气候条件以保持一致的生产产量。该项目必须从初步方法中确定一种修改的方法，以确定确定适当的微气候条件。第二个目的是纳入不良反应的保护措施，例如持续的trichoderma spp。流行病在全球范围内平台肌肉农场。 SBIR I期成功将通过保持生产产量的能力，同时产生的羊水味，其味道的稠度等于或更好，而不是野生羊水。品味将由一群经验丰富的厨师进行评估。该奖项反映了NSF的法定任务，并使用基金会的知识分子优点和更广泛的影响评估标准被认为是通过评估而被认为是珍贵的支持。