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

Summary

Researchers developed an environmentally friendly method to convert tea waste into nutritious fungal protein using edible mushrooms. By testing six different fungal species, they found that Monascus kaoliang B6 was most efficient at breaking down the complex fiber structures in tea residue and converting them into fungal biomass. This sustainable process eliminates the need for chemical treatments and harsh conditions, turning agricultural waste into valuable food ingredients.

Background

Tea residue from the instant tea industry is typically disposed through incineration or composting, leading to environmental pollution and inefficient resource utilization. Despite containing valuable nutrients like proteins and polysaccharides, the complex lignocellulose structure in tea residue cell walls hinders the extraction of these components.

Objective

To evaluate the fermentation efficiency of six edible fungal strains using tea residue as a medium and identify suitable fungi for efficient nutrient conversion and sustainable bio-waste treatment.

Results

Pleurotus pulmonarius and Lentinus sajor-caju exhibited the fastest growth rates (33.1 and 28.5 mm colony radii), while Monascus kaoliang B6 demonstrated superior lignocellulose degradation with the highest conversion efficiency of 27.8%, attributed to exceptional cellulase (191 U·mL⁻¹) and lignin peroxidase activities (36.9 U·L⁻¹). Co-fermentation showed antagonistic interactions limiting nutrient utilization.

Conclusion

Monascus kaoliang B6 proved most effective for tea residue fermentation, achieving significant nutrient conversion and biomass production. Utilizing edible fungi for tea residue fermentation represents a sustainable, chemical-free process for bio-waste treatment under mild conditions, offering potential applications in meat analogue production.
  • Published in:Current Research in Food Science,
  • Study Type:Experimental Study,
  • Source: PMC11565551, PMID: 39555019, DOI: 10.1016/j.crfs.2024.100907
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