Details
| Original language | English |
|---|---|
| Pages (from-to) | 123-131 |
| Number of pages | 9 |
| Journal | LWT - Food Science and Technology |
| Volume | 86 |
| Publication status | Published - 2017 |
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.
Keywords
- Getreide, Protein, Biodegradation, Pleurotus, Solid-state fermentation, Mushroom cultivation, Wheat bran
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
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In: LWT - Food Science and Technology, Vol. 86, 2017, p. 123-131.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Wheat bran biodegradation by edible Pleurotus fungi – A sustainable perspective for food and feed
AU - Wanzenböck, Elisa
AU - Apprich, Silvia
AU - Tirpanalan, Özge
AU - Zitz, Ulrike
AU - Kracher, Daniel
AU - Schedle, Karl
AU - Kneifel, Wolfgang
N1 - Funding information: We gratefully acknowledge the Christian Doppler Research Association, Austria and GoodMills Group GmbH, Austria, for their financial support. D. Kracher acknowledges support from the Austrian Science Fund (FWF project I2385).
PY - 2017
Y1 - 2017
N2 - 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.
AB - 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.
KW - Getreide
KW - Protein
KW - Biodegradation
KW - Pleurotus
KW - Solid-state fermentation
KW - Mushroom cultivation
KW - Wheat bran
UR - http://www.scopus.com/inward/record.url?scp=85026665302&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2017.07.051
DO - 10.1016/j.lwt.2017.07.051
M3 - Article
VL - 86
SP - 123
EP - 131
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
ER -