Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi.
J Agric Food Chem
; 71(11): 4450-4457, 2023 Mar 22.
Article
en En
| MEDLINE
| ID: mdl-36883423
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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Bases de datos:
MEDLINE
Asunto principal:
Agaricales
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En
Revista:
J Agric Food Chem
Año:
2023
Tipo del documento:
Article
País de afiliación:
Países Bajos