Valorization of mushroom by‐products: a review

Jia, Guo; Zhang, Min; Fang, Zhongxiang

doi:10.1002/jsfa.11946

Cited by 25 publications

(14 citation statements)

References 127 publications

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“…Due to the saprobic nature of fungi, they are also useful where too high concentrations of organic matter, such as cattle farms with manure, crop based agricultural wastes, fisheries or abattoirs, are found ( Camenzind et al, 2022 ; Ediriweera et al, 2022 ). Moreover, often beneficial by-products can be developed by the fungi from these problem areas ( Guo et al, 2022 ).…”

Section: Introduction: History and Benefits Of Using Filamentous Fung...mentioning

confidence: 99%

Filamentous fungi for sustainable remediation of pharmaceutical compounds, heavy metal and oil hydrocarbons

Ghosh

Rusyn

Dmytruk

et al. 2023

Front. Bioeng. Biotechnol.

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This review presents a comprehensive summary of the latest research in the field of bioremediation with filamentous fungi. The main focus is on the issue of recent progress in remediation of pharmaceutical compounds, heavy metal treatment and oil hydrocarbons mycoremediation that are usually insufficiently represented in other reviews. It encompasses a variety of cellular mechanisms involved in bioremediation used by filamentous fungi, including bio-adsorption, bio-surfactant production, bio-mineralization, bio-precipitation, as well as extracellular and intracellular enzymatic processes. Processes for wastewater treatment accomplished through physical, biological, and chemical processes are briefly described. The species diversity of filamentous fungi used in pollutant removal, including widely studied species of Aspergillus, Penicillium, Fusarium, Verticillium, Phanerochaete and other species of Basidiomycota and Zygomycota are summarized. The removal efficiency of filamentous fungi and time of elimination of a wide variety of pollutant compounds and their easy handling make them excellent tools for the bioremediation of emerging contaminants. Various types of beneficial byproducts made by filamentous fungi, such as raw material for feed and food production, chitosan, ethanol, lignocellulolytic enzymes, organic acids, as well as nanoparticles, are discussed. Finally, challenges faced, future prospects, and how innovative technologies can be used to further exploit and enhance the abilities of fungi in wastewater remediation, are mentioned.

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Section: Introduction: History and Benefits Of Using Filamentous Fung...mentioning

confidence: 99%

Filamentous fungi for sustainable remediation of pharmaceutical compounds, heavy metal and oil hydrocarbons

Ghosh

Rusyn

Dmytruk

et al. 2023

Front. Bioeng. Biotechnol.

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“…The fluctuation of rumen pH is the most intuitive indicator reflecting the state of rumen fermentation and internal environment stability, which normal range is 6.0 ~ 7.0 ( Guo et al, 2022 ). Although the rumen pH value of the FVMR in the FTMR diet was higher than that of the control group, both groups were within the normal range.…”

Section: Discussionmentioning

confidence: 99%

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

Long,

Xiao,

Zhao

et al. 2024

Front. Microbiol.

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IntroductionThe primary objective of the current study was to evaluate the effects of Flammulina velutipes mushroom residue (FVMR) in a fermented total mixed ration (FTMR) diet on the fattening effect and rumen microorganisms in Guizhou black male goats.MethodsA total of 22 Guizhou black male goats were allocated into two groups using the Randomized Complete Block Design (RCBD) experimental design. The average initial weight was 22.41 ± 0.90 kg and with 11 goats in each group. The control group (group I) was fed the traditional fermentation total mixed ration (FTMR) diet without FVMR. Group II was fed the 30% FVMR in the FTMR diet.ResultsThe results showed that compared with group I, the addition of FVMR in the goat diet could reduce the feed cost and feed conversion ratio (FCR) of group II (p < 0.01). Notably, the apparent digestibility of crude protein (CP), acid detergent fiber (ADF), neutral detergent fiber (NDF), and dry matter (DM) were higher in group II (p < 0.01). The levels of growth hormone (GH), immunoglobulin A (IgA), and immunoglobulin M (IgM) in group II were higher than that of group I (p < 0.01), which the level of glutamic oxalacetic transaminase (ALT) and interleukin-6 (IL-6) was noticeably lower than that of group I (p < 0.01). 30% FVMR in FTMR diets had no effect on rumen fermentation parameters and microbial composition at the phylum level of Guizhou black male goats (p > 0.05). However, at the genus level, the relative abundance of bacteroidal_bs11_gut_group, Christensenellaceae_R-7_group and Desulfovibrio in group II was lower than in group I (p < 0.05), and the relative abundance of Lachnospiraceae_ND3007_group was higher than in group I (p < 0.01).DiscussionIn conclusion, the results of the current study indicated that 30% FVMR in the FTMR diet improves rumen fermentation and rumen microbial composition in Guizhou black male goats, which improves growth performance, apparent digestibility, and immunity.

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“…In addition to those flavor-related molecules in mushrooms, another major component is carbohydrates, which account for 50-65% of dry matter (Guo et al, 2022). Carbohydrates include polysaccharides such as dietary fiber (cellulose, hemicellulose, glucans, and chitin).…”

Section: Discussionmentioning

confidence: 99%

Flavor Compounds, Free Amino Acids, and Proteins in Agaricus bisporus Mushroom Powder

Davila¹,

Routray²,

Beatty³

et al. 2022

JFB

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Mushrooms contain a remarkable amount of complete protein, indicating potential as a conventional protein alternative. Commercially available mushroom powder would be protein concentrate and isolate starting material, while valorizing all powder molecules is sustainable and economical. This study aimed to quantify taste-related compounds (five soluble sugars, five organic acids, and five 5′-nucleotides), 23 free amino acids, protein, and other proximate compositions in two A. bisporus mushroom powders. The most dominant sugar was mannitol (5.6 and 6.9% dry matter), followed by glucose and sucrose. The major acid was oxalic acid (0.30 and 0.48%), followed by acetic and malic. Among five nucleotides, 5′-GMP (umami taste, 0.08 and 0.11%) was predominant. Total free amino acids were 4.0 and 6.5%, of which Glu (umami taste, 1.1 and 1.4%) was dominant. Asp (umami taste, 0.27 and 0.67%) was lower. The mushroom powders contained all essential and sweet- and bitter-related amino acids along with around 20% protein; the protein included at least six different fractions per SDS-PAGE. The powders were also majorly comprised of carbohydrates, especially fiber. These results demonstrated taste-related compounds and the nutritional composition in mushroom powders, providing evidence for mushroom powder use as a starting material to develop mushroom protein concentrates and isolates.

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Valorization of mushroom by‐products: a review

Cited by 25 publications

References 127 publications

Filamentous fungi for sustainable remediation of pharmaceutical compounds, heavy metal and oil hydrocarbons

Filamentous fungi for sustainable remediation of pharmaceutical compounds, heavy metal and oil hydrocarbons

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

Flavor Compounds, Free Amino Acids, and Proteins in Agaricus bisporus Mushroom Powder

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