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Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi

Summary

This research demonstrates how edible mushrooms can be used to convert tea waste into nutritious fungal protein. By culturing six different mushroom species on tea residue, scientists found that Monascus kaoliang B6 was most effective at breaking down the tough plant fibers and converting them into edible mushroom biomass. This sustainable process eliminates the need for harsh chemicals while producing a protein-rich ingredient that could be used to make plant-based meat alternatives, turning an agricultural waste product into a valuable food ingredient.

Background

Tea residue from the instant tea industry is commonly disposed through inefficient methods like incineration and composting, leading to environmental pollution. Tea residue contains valuable nutrients such as proteins and polysaccharides, but their extraction is hindered by the complex lignocellulose structure of cell walls. Edible fungi possess lignocellulose-degrading enzymes that could offer a sustainable alternative for nutrient recovery under mild conditions.

Objective

This study aimed to screen edible fungal strains for their ability to efficiently convert tea residue nutrients through fermentation. Six fungal species were evaluated for growth rates, lignocellulose degradation capacity, enzyme production, and nutrient conversion efficiency using tea residue as a substrate.

Results

Pleurotus pulmonarius and Lentinus sajor-caju showed fastest growth with colony radii of 33.1 and 28.5 mm respectively. Monascus kaoliang B6 achieved the highest conversion efficiency of 27.8% with superior cellulase (191 U·mL⁻¹) and lignin peroxidase (36.9 U·L⁻¹) activities. M. kaoliang B6 fermentation reduced tea residue protein and sugar content by 174 and 192 mg·g⁻¹ respectively, while mycelium protein and sugar increased by 73 and 188 mg·g⁻¹. Co-fermentation of the three strains showed antagonistic interactions that limited nutrient utilization.

Conclusion

Monascus kaoliang B6 demonstrated superior performance for tea residue fermentation with efficient nutrient conversion and substantial cell wall degradation. Fungal fermentation provides a sustainable, chemical-free process for converting agricultural waste into nutritious fungal biomass suitable for food applications. Further strain optimization may improve co-fermentation efficiency for enhanced nutrient utilization.
  • Published in:Current Research in Food Science,
  • Study Type:Experimental Study,
  • Source: PMID: 39555019, DOI: 10.1016/j.crfs.2024.100907
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