Biomaterial Database

Food production by submerged culture of plant tissue cells. 1962

A F BYRNE, and R B KOCH

In investigating the possibility of producing food by large-scale culture of plant tissue, several plant tissues were used. The yield for carrot tissue, which is especially capable of rapid growth, was an average of 4.6 grams per liter per day in 6 liters of medium. The results suggest that with improved techniques food could be produced by this method.

UI	MeSH Term	Description	Entries
D010945	Plants, Edible	An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES.	Food Plants,Edible Plant,Edible Plants,Food Plant,Plant, Edible,Plant, Food,Plants, Food
D005502	Food	Substances taken in by the body to provide nourishment.	Foods
D005523	Food Supply	The production and movement of food items from point of origin to use or consumption.	Food Supply Chain,Chain, Food Supply,Food Supplies,Food Supply Chains,Supplies, Food,Supply Chain, Food,Supply Chains, Food,Supply, Food
D046509	Tissue Culture Techniques	A technique for maintaining or growing TISSUE in vitro, usually by DIFFUSION, perifusion, or PERFUSION. The tissue is cultured directly after removal from the host without being dispersed for cell culture.	Culture Technique, Tissue,Culture Techniques, Tissue,Tissue Culture Technique