Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi

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.

Automated summary

There is a need for new protein sources to feed the world sustainably, and converting non-food-grade woody side streams into food containing proteins using mushroom forming fungi could be a serious contribution to address the protein challenge. In this Perspective, the challenges toward production, purification, and market introduction of mushroom mycelium based foods are discussed.