Oyster Mushroom Mycelium as a Sustainable High-Protein Food

1. Research Focus

The study explores submerged fermentation of Pleurotus ostreatus mycelium to produce protein-rich fungal biomass.

2. Key Findings

• Submerged fermentation offers better process control, faster production and easier scale-up.
• Inoculum fragmentation strongly influences mycelial pellet size and uniformity.
• 150 rpm agitation produced better pellet morphology and biomass performance than 75 or 225 rpm.
• Higher inoculum density improved biomass production.
• Glucose was the most effective carbon source for biomass and protein production.
• Oleic acid can serve as a non-sugar carbon source, creating potential for food/agricultural waste valorization.
• A low C/N ratio of 2.6 significantly increased protein content.
• Maximum protein content reached approximately 39.7% of dry biomass.
• Maximum biomass reached approximately 12.9 g/L, with productivity of 1.61 g/L/day.

3. Industrial Potential

Uniform mycelial pellets can improve filtration, dewatering, drying, protein recovery and texturization.

4. Major Challenges

Commercial scale-up must address broth viscosity, oxygen transfer, pellet clumping, bioreactor fouling and morphological stability.

5. Overall Conclusion

Pleurotus ostreatus mycelium has strong potential as a sustainable, vegan, high-protein food ingredient. Further pilot-scale validation and food-product development are required before commercialization.