دورية أكاديمية
Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites
| العنوان: | Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites |
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| المؤلفون: | Berger, Ralf G., Bordewick, Sven, Krahe, Nina-Katharina, Ersoy, Franziska |
| المصدر: | Microorganisms : open access journal 10 (2022), Nr. 7 ; Microorganisms : open access journal |
| بيانات النشر: | MDPI |
| سنة النشر: | 2022 |
| المجموعة: | Institutional Repository of Leibniz Universität Hannover |
| مصطلحات موضوعية: | basidiomycota, Agaricus bisporus, Pleurotus ostreatus, Lentinula edodes, edible fungi, fermentation, mycelium production, fruiting bodies, chemical composition, ddc:570 |
| الوصف: | 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. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| العلاقة: | ESSN:2076-2607; http://dx.doi.org/10.15488/12736Test; https://www.repo.uni-hannover.de/handle/123456789/12836Test |
| DOI: | 10.15488/12736 |
| الإتاحة: | https://doi.org/10.15488/12736Test https://doi.org/10.3390/microorganisms10071379Test https://www.repo.uni-hannover.de/handle/123456789/12836Test |
| حقوق: | CC BY 4.0 Unported ; https://creativecommons.org/licenses/by/4.0Test/ ; frei zugänglich |
| رقم الانضمام: | edsbas.FE3CB7B5 |
| قاعدة البيانات: | BASE |
| DOI: | 10.15488/12736 |
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