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Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia

Summary

This research optimized how to grow oyster mushroom mycelium in laboratory conditions to produce high-protein food ingredients. The scientists tested different nutrient sources, sugar types, and pH levels to find the best growing conditions. They discovered that adding urea and using amaranth flour as a base nearly doubled the protein content, making oyster mushroom mycelium a promising sustainable alternative to animal proteins.

Background

Fungi-based proteins are gaining recognition as sustainable alternatives to traditional animal-based protein sources due to their health benefits and lower environmental impact. Pleurotus ostreatus (oyster mushroom) is an important edible fungus with high nutritional value. Optimizing culture conditions is essential for efficient mycelium biomass production as a sustainable food ingredient.

Objective

To investigate and optimize culture conditions for Pleurotus ostreatus mycelia production, focusing on nutritional requirements and yield optimization using solid surface culture and liquid-state culture methods.

Results

Optimal conditions included glucose as primary carbon source at 2% concentration with initial pH of 6.0. Amaranth seed flour and Bambara groundnut flour-based media yielded highest mycelial protein content at day 8, with compact filamentous networks. Urea supplementation at 0.01% on amaranth seed medium increased protein content from 31.4% to 38.7% (dry weight basis).

Conclusion

The study successfully optimized P. ostreatus mycelium cultivation in 8 days using sustainable, cost-effective media formulations. Urea as a supplementary nitrogen source best optimized protein content on amaranth seed-based medium. These findings enable scaled-up industrial production of mycelial biomass as a sustainable alternative protein source.
  • Published in:International Journal of Food Science,
  • Study Type:Experimental Research,
  • Source: 10.1155/ijfo/5562732, PMID: 39759802
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