This research investigated ways to improve commercial mushroom production by genetically modifying mushrooms to better break down plant waste material. While the modified mushrooms showed increased enzyme activity, they were unable to break down more plant material due to a limitation in hydrogen peroxide, an essential co-factor. Understanding this bottleneck provides new directions for improving mushroom cultivation. Impacts on everyday life: – Could lead to more efficient mushroom production methods – May help reduce agricultural waste through better composting – Provides insights for developing more sustainable food production systems – Could potentially lower mushroom production costs – Demonstrates the complexity of improving crop yields through genetic modification