GastronOmics: Edibility and safety of mycelium of the oyster mushroom Pleurotus ostreatus.

ABSTRACT: Food production is one of the most environmentally damaging human activities. In the face of climate change, it is essential to rethink our dietary habits and explore potential alternative foods catering both towards human and planetary needs. Fungal mycelium might be an attractive alternative protein source due to its rapid growth on sustainable substrates as well as promising nutritional and organoleptic properties. The natural biodiversity of filamentous fungi is vast and represents an untapped reservoir for food innovation. However, fungi are known to produce bioactive compounds that may affect human health, both positively and negatively. To narrow the search for safe and culinarily attractive fungal species, mycelia of edible fruiting-body forming fungi provide a promising starting p

SUBMITTER: van Dam L 

PROVIDER: S-EPMC11490876 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature