In Switzerland, researchers at the Swiss Federal Laboratories for Materials Science and Technology have developed a biobased material from the living mycelium of the split-gill mushroom that boasts impressive tensile strength and durability while remaining fully biodegradable and edible. The findings could mark a significant advancement over traditional biobased materials that often lose their eco-friendly properties during chemical processing.
The split-gill mushroom’s mycelium is rich in two crucial biomolecules: schizophyllan, a long-chain polysaccharide that enhances strength, and hydrophobin, a unique protein that stabilizes emulsions. This living mycelial network not only serves as a bioplastic alternative but also functions as a living emulsifier, maintaining stability in products like food and cosmetics. The researchers can manipulate growth conditions to tailor the material’s properties for various applications, merging biological growth with fiber processing techniques.
Unlike conventional approaches that modify natural materials like cellulose and chitin, which compromise their environmental benefits, the Empa team preserves the mycelium’s living structure. By utilizing the entire fungal network, they harness its natural architecture and biochemical capabilities.
The Empa team envisions integrating living mycelium into biodegradable batteries and smart packaging, transforming waste management by creating materials that actively decompose after use.