Davide Ferrero , Elisa Moscato , Federica Spina , Maria Maddalena Cavalluzzi , Natalie Rotondo , Sara Bellezza Oddon , Maria Letizia Gargano , Giuseppe Venturella , Giovanni Lentini , Cinzia Margherita Bertea , Laura Gasco , Giovanna Cristina Varese
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引用次数: 0
Abstract
Among the alternative proteins aimed at replacing those of animal origin, fungal proteins stand out as a promising resource capable of meeting environmental, health, and ethical demands. Fungal biomasses, or mycoproteins, are indeed rich in proteins and other macro- and micronutrients, while low in fats. However, their production is an ongoing challenge. This study focused on submerged fermentation, a highly controllable process that can couple high yields and agro-industrial by-products exploitation as growth media.
Five medicinal mushrooms (Ganoderma resinaceum, Pleurotus ostreatus, Cordyceps militaris, Pleurotus eryngii, and Lentinula edodes) were tested for their biomass growth, protein content, and antioxidant properties on several agro-industrial by-product-based media. Among the experimental lines, the highest biomass production and protein content (51%) were achieved in P. eryngii grown in black solider fly (Hermetia illucens) exuviae-media. Concerning the antioxidant properties, the production of fungal extracts through microwave-assisted maceration was as performing as, if not better than, ethanolic extraction.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.