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Mycoprotein Production by Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor Using Agro-Industrial Hydrolysate

Summary

This research explores using edible mushrooms to create sustainable protein alternatives to meat. Scientists grew Pleurotus ostreatus (oyster mushroom) in industrial waste products to produce nutritious protein-rich biomass. This process could help address global protein demands while reducing environmental impact. Impacts on everyday life: • Provides a sustainable alternative to meat proteins • Helps reduce food industry waste by utilizing byproducts • Offers new protein options for vegetarian/vegan diets • Could help lower the carbon footprint of protein production • May lead to more affordable protein alternatives in the future

Background

Mycoprotein is a whole protein derived from filamentous fungi biomass that can be used for meat analogues production. Fungal-derived proteins are gaining acceptance due to their low carbon footprint and high sustainability potential compared to conventional protein sources. Their balanced amino acid profile and high fiber content make them suitable for both food and feed applications.

Objective

To investigate the capability of Pleurotus ostreatus to metabolize the main sugars of agro-industrial side streams, such as aspen wood chips hydrolysate, to produce high-value protein with low cost. The study aimed to evaluate different glucose/xylose ratios and their effects on biomass production, protein content, and amino acid profiles.

Results

The strain successfully metabolized both glucose and xylose, with optimal results achieved using mixed sugar substrates. In the bioreactor using aspen hydrolysate, biomass production reached 25.0 ± 3.4 g/L with a specific growth rate of 1.8 ± 0.4 d−1 and protein yield of 54.5 ± 0.5%. PCA analysis revealed strong correlations between amino acid composition and glucose/xylose ratios in the culture medium.

Conclusion

P. ostreatus biomass produced by submerged fermentation using agro-industrial hydrolysate showed high potential as a mycoprotein source, achieving protein content of 52.6 ± 1.1% with favorable amino acid profiles exceeding FAO recommended values. The study demonstrated successful utilization of industrial side streams for sustainable protein production, though economic viability at commercial scale requires further optimization.
  • Published in:Foods,
  • Study Type:Laboratory Research,
  • Source: 10.3390/foods12122295
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