Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia
The development of alternative proteins derived from fungi-based sources is gaining recognition due to their health benefits and lower environmental impact, compared to traditional animal-based sources. In this study, we investigated the culture conditions for Pleurotus ostreatus mycelia, focusing o...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2024-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/ijfo/5562732 |
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| author | Kayise Hypercia Maseko Thierry Regnier Obiro Cuthbert Wokadala Paul Bartels Belinda Meiring |
| author_facet | Kayise Hypercia Maseko Thierry Regnier Obiro Cuthbert Wokadala Paul Bartels Belinda Meiring |
| author_sort | Kayise Hypercia Maseko |
| collection | DOAJ |
| description | The development of alternative proteins derived from fungi-based sources is gaining recognition due to their health benefits and lower environmental impact, compared to traditional animal-based sources. In this study, we investigated the culture conditions for Pleurotus ostreatus mycelia, focusing on the nutritional requirements and yield optimization using solid surface culture and liquid-state culture methods. Our findings indicate that optimal culture conditions involve glucose as the primary carbon source, with an initial pH of 6.0. By the eighth day of the culture period, media formulated with amaranth seed flour and Bambara groundnut flour yielded the highest mycelial protein content, characterized by a compact filamentous network with fewer open pores. Additionally, urea supplementation at 0.01% concentration on amaranth seed–based nutrient medium significantly increased the protein content from 31.4% to 38.7% (dry weight basis). The research findings contribute to the development of fungal-based proteins, which are essential in the production of sustainable food products. |
| format | Article |
| id | doaj-art-40d2425eced442309a4ad37a6560e121 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-40d2425eced442309a4ad37a6560e1212025-01-04T00:00:03ZengWileyInternational Journal of Food Science2314-57652024-01-01202410.1155/ijfo/5562732Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm MyceliaKayise Hypercia Maseko0Thierry Regnier1Obiro Cuthbert Wokadala2Paul Bartels3Belinda Meiring4Department of Biotechnology and Food TechnologyDepartment of Biotechnology and Food TechnologyFaculty of Agriculture and Natural SciencesWildBio CompanyDepartment of Biotechnology and Food TechnologyThe development of alternative proteins derived from fungi-based sources is gaining recognition due to their health benefits and lower environmental impact, compared to traditional animal-based sources. In this study, we investigated the culture conditions for Pleurotus ostreatus mycelia, focusing on the nutritional requirements and yield optimization using solid surface culture and liquid-state culture methods. Our findings indicate that optimal culture conditions involve glucose as the primary carbon source, with an initial pH of 6.0. By the eighth day of the culture period, media formulated with amaranth seed flour and Bambara groundnut flour yielded the highest mycelial protein content, characterized by a compact filamentous network with fewer open pores. Additionally, urea supplementation at 0.01% concentration on amaranth seed–based nutrient medium significantly increased the protein content from 31.4% to 38.7% (dry weight basis). The research findings contribute to the development of fungal-based proteins, which are essential in the production of sustainable food products.http://dx.doi.org/10.1155/ijfo/5562732 |
| spellingShingle | Kayise Hypercia Maseko Thierry Regnier Obiro Cuthbert Wokadala Paul Bartels Belinda Meiring Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia International Journal of Food Science |
| title | Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia |
| title_full | Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia |
| title_fullStr | Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia |
| title_full_unstemmed | Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia |
| title_short | Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia |
| title_sort | effect of culture media on the yield and protein content of pleurotus ostreatus jacq kumm mycelia |
| url | http://dx.doi.org/10.1155/ijfo/5562732 |
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