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Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi

Summary

Mushroom mycelium could be grown on agricultural and forestry waste materials to produce sustainable, protein-rich food alternatives. Unlike current meat and plant-based proteins, mushroom cultivation doesn’t require farmland and can efficiently convert wood chips, cocoa husks, and other side streams into nutritious food. With over 11,000 species yet to be explored and optimization of cultivation methods, mushroom proteins could become competitive in price and environmental impact with conventional protein sources.

Background

Current animal protein production systems are unsustainable and cannot meet the projected protein demands of a 10 billion global population by 2050. Mushroom-forming fungi (basidiomycetes) possess unique capabilities to convert lignocellulosic substrates into edible protein-rich biomass, offering a sustainable alternative protein source that does not compete with arable land.

Objective

This perspective aims to discuss the potential of using substrate mycelium from mushroom-forming fungi cultured on lignocellulosic side streams as a sustainable protein source, examining challenges in production, purification, and market introduction of mycelium-based foods.

Results

Substrate mycelium contains sufficient levels of essential amino acids according to WHO/FAO recommendations, with considerable amounts in free form. Economic analysis suggests protein production costs of €125/kg unprocessed protein could potentially compete with animal protein after optimization. Over 11,000 candidate mushroom species remain unexplored for protein production.

Conclusion

Substantial potential exists for producing food-grade protein from lignocellulosic side streams using mushroom mycelium, requiring major shifts in cultivation practices and further research on substrate selection, processing methods, food safety, and consumer acceptance to unlock this resource.
  • Published in:Journal of Agricultural and Food Chemistry,
  • Study Type:Review/Perspective,
  • Source: 10.1021/acs.jafc.2c08828, PMID: 36883423
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