Integrated Process for Mycoprotein and Enzyme Production during Solid-State Fermentation of Lignocellulosic Materials Using Medicinal Mushrooms.

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Citation abstract

This study evaluated the potential of Ganoderma lucidum BCC447 and Pleurotus ostreatus BCC2191 to enrich plant materials with mycoproteins and cellulases through solid-state fermentation (SSF) of wheat bran, shredded wheat, and soybean meal for the use of the fermented product as a natural food additive in poultry and livestock feed formulations. The maximum protein accumulation in plant substrates was detected after 12 d of mushroom cultivation. An additional carbon source, glycerol at a concentration of 80 mg/g substrate, provided an increase in protein compared with the control medium by 52.6%, 67.5%, and 42.6% in the SSF, respectively, of wheat bran, shredded wheat and soybean flour with G. lucidum and by 55.5%, 56.8%, and 45.5% in fermentation with P. ostreatus. The protein gain in the presence of additional organic nitrogen sources increased compared with the control medium by 59-88% with wheat bran fermentation and by 89-107% with soybean meal SSF. G. lucidum BCC447 and P. ostreatus BCC2191 due to their capacity of secreting a wide spectrum of enzymes, may become a preferred and inexpensive means to enrich lignocellulose with fungal protein and polysaccharide-hydrolyzing enzymes for use as a feed additive.