Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites

verfasst von

Ralf G. Berger, Sven Bordewick, Nina-Katharina Krahe, Franziska Ersoy

Abstract

Edible mushrooms are widely appreciated for their appealing flavours, low caloric values and high content of presumably health-protecting metabolites. Their long history of safe use together with the looming worldwide food crisis have revived the idea of generating meat analogues and protein isolates by the controlled fermentation of mycelia of these edible fungi as a dietary option. The occurrence of proteins, polysaccharides, smaller metabolites, metal ions and toxins in mycelia and fruiting bodies is compared among the three most popular species, Agaricus bisporus (button mushroom), Pleurotus ostreatus (oyster mushroom), Lentinus edodes (shiitake) and some closely related species. Large effects of substrate chemistry, strain, developmental stage and ecological interactions result in a wide variation of the concentrations of some metabolites in both mycelial cells and fruiting bodies. This is obviously a result of the high adaptation abilities required to survive in natural habitats. Fungal bioprocesses are decoupled from agricultural production and can be operated anytime, anywhere, and on any scale according to demand. It is concluded that fungal biomass, if produced under food-grade conditions and on an industrial scale, could provide a safe and nutritious meat substitute and protein isolates with a high biological value for future vegan foods.

Organisationseinheit(en)

Institut für Lebensmittelchemie

Typ

Artikel

Journal

Microorganisms

Band

10

ISSN

2076-2607

Publikationsdatum

08.07.2022

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Mikrobiologie, Mikrobiologie (medizinisch), Virologie

Ziele für nachhaltige Entwicklung

SDG 2 – Kein Hunger

Elektronische Version(en)

https://doi.org/10.3390/microorganisms10071379 (Zugang: Offen)