Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites

Research output: Contribution to journalArticleResearchpeer review

Authors

  • Ralf G. Berger
  • Sven Bordewick
  • Nina-Katharina Krahe
  • Franziska Ersoy

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Original languageEnglish
Article number1379
JournalMicroorganisms
Volume10
Issue number7
Publication statusPublished - 8 Jul 2022

Abstract

Edible mushrooms are widely appreciated for their appealing flavours, low caloric values and high content of presumably health-protecting metabolites. Their long history of safe use together with the looming worldwide food crisis have revived the idea of generating meat analogues and protein isolates by the controlled fermentation of mycelia of these edible fungi as a dietary option. The occurrence of proteins, polysaccharides, smaller metabolites, metal ions and toxins in mycelia and fruiting bodies is compared among the three most popular species, Agaricus bisporus (button mushroom), Pleurotus ostreatus (oyster mushroom), Lentinus edodes (shiitake) and some closely related species. Large effects of substrate chemistry, strain, developmental stage and ecological interactions result in a wide variation of the concentrations of some metabolites in both mycelial cells and fruiting bodies. This is obviously a result of the high adaptation abilities required to survive in natural habitats. Fungal bioprocesses are decoupled from agricultural production and can be operated anytime, anywhere, and on any scale according to demand. It is concluded that fungal biomass, if produced under food-grade conditions and on an industrial scale, could provide a safe and nutritious meat substitute and protein isolates with a high biological value for future vegan foods.

Keywords

    Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, basidiomycota, chemical composition, edible fungi, fermentation, fruiting bodies, mycelium production

ASJC Scopus subject areas

Sustainable Development Goals

Cite this

Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites. / Berger, Ralf G.; Bordewick, Sven; Krahe, Nina-Katharina et al.
In: Microorganisms, Vol. 10, No. 7, 1379, 08.07.2022.

Research output: Contribution to journalArticleResearchpeer review

Berger, RG, Bordewick, S, Krahe, N-K & Ersoy, F 2022, 'Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites', Microorganisms, vol. 10, no. 7, 1379. https://doi.org/10.3390/microorganisms10071379
Berger, R. G., Bordewick, S., Krahe, N.-K., & Ersoy, F. (2022). Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites. Microorganisms, 10(7), Article 1379. https://doi.org/10.3390/microorganisms10071379
Berger RG, Bordewick S, Krahe NK, Ersoy F. Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites. Microorganisms. 2022 Jul 8;10(7):1379. doi: 10.3390/microorganisms10071379
Berger, Ralf G. ; Bordewick, Sven ; Krahe, Nina-Katharina et al. / Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites. In: Microorganisms. 2022 ; Vol. 10, No. 7.
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