Mycelium vs. Fruiting Body:

While some mushrooms are cultivated on an edible substrate of organic rice or oats, that does not mean that the finished product contains rice or oats, at least not in the same form. As mushroom mycelia (the plural of mycelium) grow, they feed on and break down the nutritive substrate of the oats. Oats nourish the mycelia as they progress to the next stage of development. 

By the time the whole mushroom—fruiting body and mycelium—are harvested, the oats have been completely digested. Growing mushrooms on an edible substrate allows all parts of the mushroom’s life cycle to be used, including the: 

• Fruiting body
• Mycelium
• Extracellular compounds produced by the mycelium that diffuse into the substrate (enzymes, polysaccharides, secondary metabolites)
• Myceliated substrate (an inseparable matrix of mycelium and remnants of the fermented, enzymatically-converted oats that the mushrooms were grown on)

When we think about a mushroom, most picture the fruiting body, which consists of the stalk, cap, and gills. However, under the surface, there is a root-like structure called the mycelium. Both the fruiting body and the mycelium contain beneficial bioactive compounds. In some cases, like with the lion’s mane mushroom, these compounds are exclusive to either the fruiting body or the mycelium, so getting the full benefit requires the consumption of both parts.‡

While a mushroom’s mycelium contains a wealth of beneficial substances, some bioactive compounds are unique to or more plentiful in the fruiting body. The reishi mushroom provides a good example. The mature fruiting body contains higher levels of triterpenes, compounds that support the body’s immune system and response to inflammation. Getting the full benefit of these antioxidants occurs when the fruiting body, as well as the mycelium, are consumed.‡

With the help of mycologists—scientists who study fungi—many species of functional mushrooms are now successfully cultivated in specialized indoor farms in the United States. By controlling every aspect of the mushroom growing process from start to finish, Om Mushroom facilities, for example, are designed to ensure functional mushrooms are free from contaminants and their operations comply with the BRC Global Standard for Food Safety (BRCGS). As the only mushroom supplier to receive the BRCGS AA Audit Rating, Om Mushroom adheres to the highest standards across all operational, food safety, and quality controls. This recognition means Om Mushroom exceeds an unparalleled level of safety, integrity, legality, and quality among peers in the food and food ingredient manufacturing, processing, and packing industry. 

Many mushroom extracts undergo a single or dual extraction process in water or alcohol to capture specific chemical compounds. During the extraction process, specific compounds may be captured but other nutrients that are often found within the whole mushroom may be lost with the strained solids. If certain specific nutrients are desired, an extract may be an acceptable way to access them. 

Mushroom powders undergo less processing when the whole mushroom—mycelial biomass and fruiting body—is dried and powdered. More nutrients, including prebiotic fiber, remain available since the mushroom’s original qualities are preserved. With less processing, mushroom powders provide a broad range of bioactive compounds.‡