Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi
| Autor: | Karin Scholtmeijer, Lambertus A. M. van den Broek, Arnout R. H. Fischer, Arend van Peer |
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| Rok vydání: | 2023 |
| Předmět: |
Marketing and Consumer Behaviour
circular economy biobased economy WASS substrate mycelium General Chemistry lignocellulose conversion food products Plant Breeding mushroom protein transition BBP Biorefinery & Sustainable Value Chains Marktkunde en Consumentengedrag General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry 71 (2023) 11 Journal of Agricultural and Food Chemistry, 71(11), 4450-4457 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | 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: | OpenAIRE |
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