Revolutionizing Research

By KATIE RAY ’24

CLICK HERE to hear from Byron Meade

At the University of Pikeville, an unexpected revolution is unfolding deep within a decommissioned coal mine in Eastern Kentucky—one that merges science, sustainability and innovation in a way that could reshape food production forever.

UPIKE Assistant Professor of Biology Byron Meade ’14 and his team of student researchers are pioneering groundbreaking mycological studies, cultivating mushrooms in the mine’s unique environment. They are also advancing hydroponic systems and harnessing artificial intelligence (AI)-driven solutions to push the boundaries of modern agriculture.

MINING MUSHROOMS

It all began with a phone call. When Meade set out to find an underground space for his research, he reached out to the Brothers Wright Distilling Company, which was utilizing a rehabilitated coal mine in South Williamson, Ky., for bourbon barrel aging. Recognizing the potential, the owners embraced the idea of using part of the mine for mushroom cultivation.

“The environmental conditions inside these mines, like cool temperatures, stable humidity and minimal light, are ideal for growing cold-loving mushrooms from blue oyster, lion’s mane, enoki to maitake, shiitake and beech,” said Meade. “We can even breed custom strains to adapt to these unique underground environments.”

The meticulous process begins with the team installing sensors throughout the mine, tracking temperature, carbon dioxide levels and humidity every five minutes. This data is then replicated in their on-campus environmental chambers, allowing them to fine-tune optimal growing conditions for each variety.

“It’s a slow process, but it’s where the magic happens. We’re creating new, specialized strains that no one else has, with better color, density and growth rates suited for underground farming,” said Meade. “Once cropping trials are complete, I would like to see a scaled version of a farm inside the mine space.”

UPIKE’s studies have attracted attention from Aspen, Colo., and even as far as Svalbard, Norway, the northernmost inhabited settlement on Earth. Impressed by the university’s in-house expertise, these partners have sought help cultivating mushrooms in their unique underground environments. These projects, which involve students directly, provide valuable research experience and help them build industry connections. The focus is on breeding novel and specialized strains adapted to specific conditions.

King Oyster

“They reached out to us after seeing our work. We’re the only institution doing this kind of underground mushroom research,” said Meade. “In Svalbard, where everything has to be shipped in, growing food locally in a coal mine could be a game-changer.”

Fungi offer both sustainability and high market value. Certain varieties, like morels and truffles, obtain high market prices due to their rarity and demand. UPIKE is investigating ways to scale the production of these mushrooms in controlled environments, ensuring a consistent, high-quality yield.

Beyond culinary applications, UPIKE’s mushroom lab is supporting medical research. Many pharmaceuticals, including antibiotics, originate from fungi. Given the lab’s ability to cultivate unique strains, student researchers produce mushrooms in large enough quantities for chemical analysis to identify bioactive compounds with potential medical applications.

THE FUTURE OF TRUFFLES

UPIKE has developed one of the largest truffle orchards on the East Coast, thanks to a partnership with the North American Truffle Growers Association and Maker’s Mark. The distillery previously donated 140 truffle-inoculated oak and hazelnut trees, which are growing on three acres of Bear Mountain, a 309acre area located only a mile and a half from campus.

“Once established, these truffles will produce for decades,” said Meade. “We’re also developing new ways for farmers to confirm whether their trees are properly inoculated, saving time and solving a major challenge in the truffle industry.”

With truffles taking six to seven years to mature, the long-term vision for the orchard extends well into the future. It will also yield hazelnuts, creating a dual-crop system that maximizes land use efficiency. UPIKE’s research could position the university as a national leader in truffle cultivation, opening doors to both scientific advancements and regional economic growth.

UPIKE is also conducting morel mushroom cropping trials, following research published by Penn State. Morels are among the most valuable mushrooms due to their flavor and cultivation challenges. Student researchers are testing protocols for efficiently growing the edible sac fungi outdoors in hoop houses.

HYDROPONICS MEETS MYCO LOG Y

With a $600,000 National Science Foundation grant, UPIKE has established a state-of-the-art hydroponics lab, a method of growing plants in a nutrient-rich water solution instead of soil, on Bear Mountain to explore the unseen world of root fungi in soilless environments.

“We know that in traditional agriculture, fungi in the soil form symbiotic relationships with plant roots, improving nutrient uptake,” said Meade. “But what about hydroponics? Can we introduce beneficial fungi to enhance crop efficiency?”

In addition to investigating rhizosphere biodiversity and the potential of hydroponic systems to support beneficial fungi, students use fungal mycelium as a filtration medium to clean wastewater and will soon cultivate high-value crops like saffron and wasabi. The ability to produce these crops in Kentucky could have major economic implications, bringing new agricultural opportunities to the region.

STUDENTS AT THE FOREFRONT

A key factor in UPIKE’s success is hands-on student involvement. Meade, alongside Biology Instructor Peyton Prater, oversees a team of 16 paid student researchers.

UPIKE is also partnering with statewide extension agencies to develop training materials for county agents, helping them to accurately identify commonly foraged mushrooms. Future plans include mushroom cultivation workshops and on-site farm assessments to support Kentucky mushroom farmers.

“Students are cross-trained across our projects but pursue specific interests. Since our techniques overlap, they can transition between projects and lend a hand where needed,” said Meade. “Some want to pursue medicine, while others are interested in ecological sciences. All of them contribute meaningful work and advance the field.”

Some students are exploring how specific wavelengths of light influence mushroom fruiting efficiency. Research suggests that tailoring light conditions, particularly blue and red wavelengths, could improve yields and lower energy costs. Senior biomedical sciences major Grant Lumpkins is part of this effort, driven by a passion for research and its real-world applications.

“I saw a wonderful opportunity to further scientific efforts in an underdeveloped field and contribute to finding more efficient and sustainable ways of producing fresh produce to feed growing populations,” said Lumpkins. His interest in science began in high school, where dual credit health courses introduced him to the field. He became captivated by advancements in laser surgery, robotics and assistive technology for the visually impaired and plans to attend the Kentucky College of Optometry.

“This project, and others associated with our research efforts, have helped me develop a variety of skills that I hope will serve me well in optometry school,” said Lumpkins. “Aside from allowing me to grow more scientifically minded, I have expanded my laboratory skills significantly by practicing sterile technique, specimen collection and inoculation practices.”

MARKETING MYCOLOGY

Last semester, Meade introduced biology major Stevie Layne to the concept of mycelium leather, a sustainable alternative to traditional leather. Layne, whose passion for craftsmanship is evident in his small business, Gaino’s Leather Goods, is merging his love for conventional leatherworking with unconventional mycological techniques. He credits much of his success to Meade’s mentorship. If the project proves successful, Layne plans to offer vegan-based products in addition to his traditional leather goods.

“We are trying to figure out which mushroom produces the best quality mycelium for leather. We’re currently experimenting with liquid culture, where we grow the mycelium in liquid, and it forms a clot we flatten, dehydrate, salt and stretch. This project is something that will take years, but it’s something I’m very excited about,” said Layne. “My main focus right now is getting into the Tanner College of Dental Medicine. But if mycelium leather works out, I’ll definitely add it to my line.”

Beyond research, UPIKE students are also exploring the business potential of mycology. In the Coleman College of Business, a team of students from the New Venture Creation class is working to turn mushroom research into a viable business, applying the 24 steps of disciplined entrepreneurship. Led by ITM major Andrew Allen, along with team members Tyler Ford and Wesley Yazell, the group is developing a business model to commercialize the mushrooms.

“We’re figuring out how to take Professor Meade’s research and turn it into a company,” said Allen. “We already have several potential buyers, including Pearse’s Place in Pikeville and the local farmers market.”

In addition to local sales, the team is exploring opportunities to supply gourmet mushrooms to high-end restaurants through a subscription model. By growing mushrooms in deep mines, they can control the climate naturally, reducing production costs and making largescale distribution more feasible.

“The goal is to create jobs here,” said Entrepreneur in Residence Jared Arnett. “We’re bringing together research, business and technology to see if we can turn ideas into economic impact. If we can connect an ITM student with a scientist working on mushrooms and build an app to sell them, that’s an innovative proof of concept we can replicate.”

INTEGRATING AI

One of the team’s most cutting-edge projects integrates AI and machine learning into mushroom cultivation. Researchers can essentially “communicate” with mushrooms by using sensor data to monitor their needs. Levi Wheeling, a football player and biology and chemistry major, spearheaded the creation of a functional website for the project in under two weeks.

“We can gather data on everything from temperature to air quality to carbon dioxide levels and feed that into an AI model that simulates the mushrooms’ environment. The mushrooms ‘tell us’ when they need more water or when conditions aren’t optimal,” said Wheeling. “The idea is if the AI detects issues, like high CO2 or low airflow, it can automatically adjust the conditions, such as increasing airflow or adjusting lighting.”

Currently in its early stages, the project is leveraging local servers and Python programming to train the AI on pseudo-data, initially using 157 data points from the sensors in the coal mine. This early data training lays the groundwork for more advanced automation. As the project progresses, the AI will evolve to detect anomalies and generate more complex insights.

In the long term, the team envisions developing an app to streamline the process. The goal is to create an environment at UPIKE where AI is applied across multiple disciplines, providing students and faculty with a powerful tool for solving complex problems. Beyond mushroom cultivation, the same technology is planned for use in beekeeping. The app would track hive weight, temperature and bee buzzing frequency to assess stress levels and predict behaviors like swarming, helping to combat colony collapse disorder by offering real-time insights into hive health.

As UPIKE continues to push the boundaries of mycological research, plans are underway to integrate mushrooms into the university’s cafeteria, expand educational outreach through statewide extension programs and refine AIdriven farming techniques.

We’re building the manual as we write it. There’s no blueprint for what we’re doing, but we’re proving that mushrooms, hydroponics, AI and sustainable farming can all come together in ways that change the game.