Japanese scientists have announced that they have extracted a chemical from an edible, wild wild mushroom that can eventually be used to make rubber that is commonly used in everyday life. Hiroshi Mitomo, a scientist from the Department of Biology and Chemical Engineering at Gunma University in western Tokyo, and the leader of the experiment, said that their team not only successfully produced rubber from this mushroom called chichitake, but also, eventually, The shaped rubber products do not contain protein components that cause allergic reactions in people. "The goal of our work is to bring this kind of product to market and carry out commercial large-scale production." However, before commercial production, there are still some issues that need attention. One of the most important is that it takes more than 10 kilograms of wild mushrooms to make one kilogram of such rubber. However, this kind of mushroom has not yet been widely cultivated commercially. It can only be found in places with high altitudes in summer, and it will die with only 10 days of growth. Therefore, scientists believe that the key to achieving large-scale production is "to reduce the consumption of production costs as much as possible." At present, the rubber produced from mushrooms costs more than the cost of using rubber trees or rubber products extracted from petroleum. 10 times more high.
Saccharomyces is a genus of fungi that includes many species of yeasts. Saccharomyces is from Greek (sugar) and (mushroom) and means sugar fungus. Many members of this genus are considered very important in food production. It is known as the brewer's Yeast or baker's yeast. They are unicellular and saprophytic fungi. One example is Saccharomyces Cerevisiae, which is used in making wine, bread, and beer. Other members of this genus include the wild yeast Saccharomyces paradoxus that is the closest relative to S. cerevisiae, Saccharomyces Bayanus, used in making wine, and Saccharomyces Boulardii, used in medicine.
Yeast
Saccharomyces Boulardii,Saccharomyces Cerevisiae,Saccharomyces Bayanus,Saccharomyces Beer
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