Wheat bran biodegradation by edible Pleurotus fungi – A sustainable perspective for food and feed

verfasst von

Elisa Wanzenböck, Silvia Apprich, Özge Tirpanalan, Ulrike Zitz, Daniel Kracher, Karl Schedle, Wolfgang Kneifel

Abstract

Wheat bran, a side product of the milling industry, can serve as valuable food component, feed ingredient or feedstock for biorefineries. However, all these applications bear drawbacks of sensory, physiological and technological challenges. The present study investigates an alternative utilization strategy of wheat bran as substrate for mushroom production and evaluates residual substrates for further sustainable application possibilities. Substrates containing 250 g/kg, 500 g/kg and 980 g/kg of wheat bran were inoculated with spores of Pleurotus eryngii and Pleurotus ostreatus followed by solid-state fermentation. Highest biomass yield, protein content and dry matter were obtained on 980 g/kg of bran when inoculated with Pleurotus eryngii. Beyond that, fermentation also markedly decreased the phytate content, the viscosity and the neutral detergent fiber level in this substrate. Furthermore, the substrate containing 980 g/kg bran displayed a remarkable decrease in neutral detergent fiber. Pleurotus fungi production on wheat bran leads to improved edible mushroom quality compared to commonly used substrates and also offers some innovative application possibilities of the fermented substrate in animal feeding.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Arbeitsbereich Lebensmitteltechnologie

Typ

Artikel

Journal

LWT - Food Science and Technology

Band

86

Seiten

123-131

Anzahl der Seiten

9

ISSN

0023-6438

Publikationsdatum

2017

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften

Elektronische Version(en)

https://doi.org/10.1016/j.lwt.2017.07.051 (Zugang: Geschlossen)