Conversion of lignocellulosic biomass waste into mycoprotein: current status and future directions for sustainable protein production

Abstract

Mycoprotein is a nutritious food product derived from fungi that boasts a high protein content, low fat, and substantial fiber, mimicking the texture of meat. It contains essential amino acids (EAA), vitamins, and minerals. Traditionally, it is produced through the fermentation of glucose derived from starch in controlled bioreactors, where pH, temperature, and oxygen levels are optimized to enhance fungal biomass production. Advances in biotechnology have highlighted lignocellulosic biomass waste, such as agricultural residues, forestry waste, and other plant materials, as a sustainable and cost-effective alternative feedstock. This type of biomass, which includes cellulose, hemicellulose, and lignin, can be pretreated and enzymatically broken down to release fermentable sugars, promoting a circular economy by turning waste into valuable bioproducts. This review explores the feasibility of lignocellulosic biomass for producing mycoprotein through advanced pretreatment and fermentation techniques. Techniques like steam explosion and acid hydrolysis effectively break down complex lignocellulosic structures, enhancing the availability of fermentable sugars necessary for efficient mycoprotein synthesis. Furthermore, using lignocellulosic biomass facilitates waste management and supports sustainable agricultural practices. Moreover, this review discusses fungi choices suitable for mycoprotein production, such as Fusarium venenatum, Saccharomyces cerevisiae, Pleurotus sp., Neurospora sp., and Aspergillus sp.. These findings highlight the potential of mycoprotein production from lignocellulosic biomass waste to enhance food sustainability and resource efficiency.

Graphical Abstract