MyCelium Bathroom Organizer

Bathrooms are major contributors to single-use plastic waste, making sustainable alternatives essential. The product is a bathroom counter organizer made from mycelium and coated with a waterproof polydimethylsiloxane layer, designed to withstand bathroom conditions and reduce plastic waste. The soap dispenser, a common household item, offers an opportunity to replace plastic and extends the product’s lifespan.

Methodology

3d printed the model and made a mold using silicone for its flexibility and durability. On day 4 of mycelium growth, gluten-free flour and unused coffee grounds were added. After 10 days of no growth, moisture was added and left in dark conditions for an additional 4 more days, but this resulted in the growth of mold rather than mycelium.

Learnings

Recognize the delicate nature of cultivation. Key factors include sterilizing the environment and substrate, and maintaining optimal temperature, humidity, and air circulation. The abnormal growth cycle of our mycelium, from successful growth to dormancy with trichoderma mold, can be attributed to these factors :

Gluten-Free Flour Substitution

• Substituting gluten-free flour introduced several new ingredients, including cellulose and xanthan gum, which we believe stimulated early growth. Cellulose serves as a nutrient and carbon source for mycelium, while xanthan gum may have helped balance nutrient absorption, as suggested by a 2024 study (Kang et al.). However, the slow growth was likely due to the addition of coffee grounds, not these ingredients.

Coffee Grounds Addition

• We added coffee grounds to promote growth and enhance the material's appearance. However, the grounds created moisture issues in the substrate, increasing humidity and promoting trichoderma mold growth from any potential minor contamination. Since the grounds weren't pre-wet, they made the mix dry, and adding water to rehydrate may have worsened the situation. Trichoderma competes with mycelium for nutrients, inhibiting growth (Gobert, 2024). Additionally, our coffee-to-mycelium ratio was 1:96, with only 64 grams of caffeine—far below the 1:24 ratio suggested to significantly impact mycelial growth (Fan et al., 2006). In future attempts, we could adjust the ratio based on this research to improve results.

Group project as part of assignment of ARTD326 Sustainability & Manufacturing Fall 2024 Instructed by Savio Mukachirayil