| Title |
Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi |
| ID_Doc |
26934 |
| Authors |
Scholtmeijer, K; van den Broek, LAM; Fischer, ARH; van Peer, A |
| Title |
Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi |
| Year |
2023 |
| Published |
Journal Of Agricultural And Food Chemistry, 71, 11 |
| DOI |
10.1021/acs.jafc.2c08828 |
| 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. |
| Author Keywords |
mushroom; substrate mycelium; lignocellulose conversion; protein transition; food products; circular economy; biobased economy |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000947216200001 |
| WoS Category |
Agriculture, Multidisciplinary; Chemistry, Applied; Food Science & Technology |
| Research Area |
Agriculture; Chemistry; Food Science & Technology |
| PDF |
https://doi.org/10.1021/acs.jafc.2c08828
|