Pleurotus djamor Mycelium: Sustainable Production of a Promising Protein Source from Carrot Side Streams

TL;DR

This study explores using Pleurotus djamor mycelium to produce sustainable protein from carrot waste, which could serve as a nutritious and tasty alternative to plant-based proteins.

Contribution

The study identifies Pleurotus djamor as a high-yield protein source from carrot side streams, with superior sensory performance in food products.

Findings

Pleurotus djamor achieved biomass yields of ∼15 g L–1 from carrot side streams.

Protein content reached 31.0 ± 5.9 g 100 g–1 in the optimized orange carrot medium.

Mycelium outperformed vegetable proteins in sensory tests for burgers and vegan sausages.

Abstract

Innovative protein
sources are urgently needed to feed a growing
global population and to support the increasing shift toward vegetarian
and vegan lifestyles. Mycelia of edible fungi offer a sustainable
and efficient alternative food source. In this study, 106 fungal strains
were explored for their ability to ferment two different liquid carrot
side streams. Among the candidates, Pleurotus djamor demonstrated exceptional potential, with high yields of biomass
of ∼15 g L–1 and high protein contents
of 31.0 ± 5.9 (optimized orange carrot medium) or 21.6 ±
1.9 g 100 g–1 (optimized black carrot medium), respectively.
When used in burger patties and vegan sausage analogs, the mycelia
outperformed vegetable proteins in sensory tests, highlighting their
viability as a nutritious, versatile, and consumer-accepted protein
alternative.

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