Waste Mycelium Processing and Resource Utilization

Xiao Qiong Ren; Feng Qing Zhao

doi:10.4028/www.scientific.net/AMR.746.58

Paper Titles

Synthesis and Structure Elucidation of Novel Oxime Ether Type H/K+-ATPase Inhibitors
p.40

Glyphosate Wastewater Treatment by Combined Precipitation and Advanced Oxidation Processes
p.45

Isomerization of α-Pinene over Alumina-Pillared Montmorillonite
p.49

Genes Expression of Key Enzymes in Phenylpropanes Metabolism Pathway in Cucumber with RT-PCR
p.53

Waste Mycelium Processing and Resource Utilization
p.58

Effect of Argon Pressure and Aluminum Content (in TiO₂-H₃BO₃-Al Mix) on Combustion and Formation of Chemical Composition in Combustion Products
p.62

Determination of the Geographic Origin of Rice by Chemometrics with the Ethyl Acetate Extracts from Rice
p.68

Nano Composite Membranes of Poly(ether sulfone)s Containing Multi-Sulfonated Hexaphenylbenzene and SiO₂ for PEMFC
p.72

Nano Composite Membranes of Sulfonated Poly(ether sulfone)s Containing Tetraphenylethylene moiety and SiO₂ for PEMFC
p.78

HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 746Waste Mycelium Processing and Resource Utilization

Waste Mycelium Processing and Resource Utilization

Abstract:

The waste mycelium containing a certain amount of antibiotic is a byproduct of the fermentation industry. If not handled properly, it would cause environmental pollution and result abuse of antibiotics. This paper introduces the treatment and resource utilization technologies of waste mycelium, including extraction of chitosan and ergosterol from waste mycelium, preparation of activated carbon, and preparation of gypsum retarder with waste mycelium. The integrated process of waste mycelium utilization was proposed.

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Periodical:

Advanced Materials Research (Volume 746)

Pages:

58-61

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.746.58

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Online since:

August 2013

Authors:

Xiao Qiong Ren, Feng Qing Zhao

Keywords:

Chitosan, Ergosterol, Gypsum Retarder, Resource Utilization, Waste Mycelium

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