Abstract
Morchella sp. is one of the most expensive mushrooms with a high nutritional profile. In this study, the polysaccharide content of Morchella species was investigated. Specifically, mycelium growth rate, biomass production, sclerotia formation, and glucosamine and total polysaccharides content of six Morchella species grown on a starch-based media were evaluated. Submerged fermentations in potato dextrose broth resulted in a glucosamine content of around 3.0%. In solid-state fermentations (SSF), using potato dextrose agar, a high linear growth rate (20.6 mm/day) was determined. Increased glucosamine and total polysaccharides content were observed after the formation of sclerotia. Biomass and glucosamine content were correlated, and the equations were used for the indirect estimation of biomass in SSF with agro-industrial starch-based materials. Wheat grains (WG), potato peels (PP), and a mixture of 1:1 of them (WG–PP) were evaluated as substrates. Results showed that the highest growth rate of 9.05 mm/day was determined on WG and the maximum biomass yield (407 mg/g) on WG–PP. The total polysaccharide content reached up to 18.4% of dried biomass in WG–PP. The results of the present study proved encouraging for the efficient bioconversion of potato and other starch-based agro-industrial waste streams to morel biomass and sclerotia eliciting nutritional and bioactive value.
Highlights
Mushrooms are widely known for their taste and flavor presenting many functional properties, primarily due to their unique chemical composition
Fermentations were initially carried out in Potato dextrose broth (PDB) and GPYB to determine the relationship between glucosamine content and dry biomass
Morchella strains were cultivated for 21 days in PDB and GPYB
Summary
Mushrooms are widely known for their taste and flavor presenting many functional properties, primarily due to their unique chemical composition. They are consumed either fresh or processed. Mushroom powder is used as a food additive to increase the content of dietary fibers in foods or as a partial flour substitute in bakery products [1]. In addition to fresh or dried mushrooms, fungal mycelium is a rich source of bioactive compounds with many functional properties and has been suggested as an alternative mushroom product for human consumption [2]. Agro-industrial wastes and side streams have been converted into various bioactive compounds, including polysaccharides and enzymes, through mushroom cultivation [3,4,5]. Mushroom-derived polysaccharides, such as glucans and chitin, have attracted research interest mainly due to their antioxidant, anti-inflammatory, antitumor, and immune-stimulation activity [6]
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