Mushrooms for enhanced agriculture sustainability – the MUSA concept

Abstract

The project MUSA – MUshrooms for Sustainable Agriculture is an effort to use mushroom-based processes to enhance agriculture sustainability in Nordic and Baltic countries. The project covers both the production of fruitbodies of edible fungi and the upgrading of the exhausted substrate from mushroom cultivation. The suitability of residues generated locally for producing edible mushrooms is investigated. Residues from Nordic agriculture and sub-utilized streams from forestry management, as well as wood processing by-products, are evaluated as the substrate base for producing shiitake (Lentinula edodes) and oyster (Pleurotus spp.) mushrooms. The project explores the potential of spent mushroom substrate (SMS) to support food production. SMS prospective as source of bioactive compounds and sugars is evaluated. MUSA investigates the suitability of SMS hydrolysates as carbon sources for cultivating oleaginous yeast to produce microbial oil suitable for human consumption. Using SMS for substituting mineral fertilizers and providing wastewater bioremediation solutions is also assessed.