Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi

Karin Scholtmeijer; Lambertus A.M. van den Broek; Arnout R.H. Fischer; Arend van Peer

doi:10.1021/acs.jafc.2c08828

Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi

Karin Scholtmeijer^*, Lambertus A.M. van den Broek, Arnout R.H. Fischer, Arend van Peer

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

33 Citations (Scopus)

Abstract

There is a need for new protein sources to feed the world in a sustainable way. Converting non-food-grade “woody” side streams into food containing proteins will contribute to this mission. Mushroom forming fungi are unique in their capability to convert lignocellulosic substances into edible biomass containing protein. Especially if substrate mycelium can be used instead of mushrooms, this technology could be a serious contribution to addressing the protein challenge. In this Perspective, we discuss challenges toward production, purification, and market introduction of mushroom mycelium based foods.

Original language	English
Pages (from-to)	4450-4457
Number of pages	8
Journal	Journal of Agricultural and Food Chemistry
Volume	71
Issue number	11
DOIs	https://doi.org/10.1021/acs.jafc.2c08828
Publication status	Published - 22 Mar 2023

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 8 Decent Work and Economic Growth
SDG 12 Responsible Consumption and Production

Keywords

biobased economy
circular economy
food products
lignocellulose conversion
mushroom
protein transition
substrate mycelium

Access to Document

10.1021/acs.jafc.2c08828Licence: CC BY

https://edepot.wur.nl/629589Licence: CC BY

Mushrooms (KB-39-007-007)
van Peer, A. (Project Leader)
1/01/21 → 31/12/21
Project: LVVN project

Cite this

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title = "Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi",

abstract = "There is a need for new protein sources to feed the world in a sustainable way. Converting non-food-grade “woody” side streams into food containing proteins will contribute to this mission. Mushroom forming fungi are unique in their capability to convert lignocellulosic substances into edible biomass containing protein. Especially if substrate mycelium can be used instead of mushrooms, this technology could be a serious contribution to addressing the protein challenge. In this Perspective, we discuss challenges toward production, purification, and market introduction of mushroom mycelium based foods.",

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author = "Karin Scholtmeijer and \{van den Broek\}, \{Lambertus A.M.\} and Fischer, \{Arnout R.H.\} and \{van Peer\}, Arend",

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doi = "10.1021/acs.jafc.2c08828",

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AU - Scholtmeijer, Karin

AU - van den Broek, Lambertus A.M.

AU - Fischer, Arnout R.H.

AU - van Peer, Arend

PY - 2023/3/22

Y1 - 2023/3/22

N2 - There is a need for new protein sources to feed the world in a sustainable way. Converting non-food-grade “woody” side streams into food containing proteins will contribute to this mission. Mushroom forming fungi are unique in their capability to convert lignocellulosic substances into edible biomass containing protein. Especially if substrate mycelium can be used instead of mushrooms, this technology could be a serious contribution to addressing the protein challenge. In this Perspective, we discuss challenges toward production, purification, and market introduction of mushroom mycelium based foods.

AB - There is a need for new protein sources to feed the world in a sustainable way. Converting non-food-grade “woody” side streams into food containing proteins will contribute to this mission. Mushroom forming fungi are unique in their capability to convert lignocellulosic substances into edible biomass containing protein. Especially if substrate mycelium can be used instead of mushrooms, this technology could be a serious contribution to addressing the protein challenge. In this Perspective, we discuss challenges toward production, purification, and market introduction of mushroom mycelium based foods.

KW - biobased economy

KW - circular economy

KW - food products

KW - lignocellulose conversion

KW - mushroom

KW - protein transition

KW - substrate mycelium

U2 - 10.1021/acs.jafc.2c08828

DO - 10.1021/acs.jafc.2c08828

M3 - Article

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AN - SCOPUS:85149784456

SN - 0021-8561

VL - 71

SP - 4450

EP - 4457

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 11

ER -

Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi

Abstract

UN SDGs

Keywords

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Mushrooms (KB-39-007-007)

Cite this