Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi.
| Autor: | Scholtmeijer K; Wageningen Plant Breeding Research, Mushroom Research Group, Droevensdaalsesteeg 1, 6708PB Wageningen, The Netherlands., van den Broek LAM; Wageningen Food and Biobased Research, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands., Fischer ARH; Wageningen University Marketing and Consumer Behaviour Group, Hollandseweg 1, 6706KN Wageningen, The Netherlands., van Peer A; Wageningen Plant Breeding Research, Mushroom Research Group, Droevensdaalsesteeg 1, 6708PB Wageningen, The Netherlands. |
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| Jazyk: | angličtina |
| Zdroj: | Journal of agricultural and food chemistry [J Agric Food Chem] 2023 Mar 22; Vol. 71 (11), pp. 4450-4457. Date of Electronic Publication: 2023 Mar 08. |
| DOI: | 10.1021/acs.jafc.2c08828 |
| Abstrakt: | 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. |
| Databáze: | MEDLINE |
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