Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins

Abstract

Plant proteins can serve as inexpensive and environmentally friendly meat-replacements. However, poor taste characteristics and relatively low nutritional value prevent their full acceptance as meat substitutes. Fermentation of food has been historically used to improve the quality of foods. In this work we describe the improvement in digestibility, nutritional value, physical properties, and organoleptic characteristics, of a pea and rice protein concentrate blend through fermentation with shiitake mushroom mycelium. Ileal digestibility pig studies show increases in the DIAAS for the shiitake fermented pea and rice protein blend turning the blend into an excellent source of protein for humans. The fermentation also increases the solubility of the protein blend and reduces the content of the antinutrient compounds phytates and protease inhibitor. Mass spectrometry and sensory analyses of fermented protein blend indicates that fermentation leads to a reduction in off-note compounds substantially improving its organoleptic performance.

Effects of Flammulina velutipes mushroom residues on growth performance, apparent digestibility, serum biochemical indicators, rumen fermentation and microbial of Guizhou black goat

“…Feed digestibility is positively correlated with the absorption rate of nutrients absorbed by animals and the quality of feed, which was very important for the growth and development of ruminants . Relevant research has demonstrated that fermenting feed could increase the utilization rate of feed (Kawamoto et al, 2009) and the incorporation of white-rot fungi and enzymatic bacteria in diets could improve feed quality and digestibility (So et al, 2020;Clark et al, 2022). In this study, the incorporation of 30% FVMR in diets of Guizhou black male goats could increase the apparent digestibility of DM, CP, and NDF.…”