Abstract
Grape pomace, a by-product derived from winery industries, was used as fermentation media for the production of added-value products through the cultivation of two Pleurotus species. Solid-state (SSF), semiliquid (SLF), and submerged (SmF) fermentations were carried out using grape pomace as substrate. The effect of the different fermentations on the consumption of phenolic compounds, the production of mycelial mass and enzymes was evaluated using P. ostreatus and P. pulmonarius. The production of fungal biomass and enzymes was influenced by the fermentation mode. The maximum biomass values of ~0.5 g/g were obtained for both P. pulmonarius and P. ostreatus in SmF. Laccase production was induced in SSF and a maximum activity of 26.247 U/g was determined for P. ostreatus, whereas the highest endoglucanase activity (0.93 U/g) was obtained in the SmF of the same fungi. Analysis of phenolic compounds showed that both strains were able to degrade up to 79% of total phenolic content, regardless the culture conditions. Grape pomace was also evaluated as substrate for mushroom production. P. pulmonarius recorded the highest yield and biological efficiency of 14.4% and 31.4%, respectively. This study showed that mushroom cultivation could upgrade winery by-products towards the production of valuable food products.
Highlights
Mushroom cultivation has been widely applied in many regions worldwide owing to its their medicinal and nutritional advantages
The glucosamine content of Pleurotus spp. strains was ranged from 18.5 to 20.3 mg/g of dry biomass, which was significantly higher than previous studies (3.6 mg/g) for P. ostreatus grown on groundnut shells [31]
The results indicated that grape pomace supports the growth of Pleurotus spp., with P. pulmonarius producing higher biomass concentrations in all fermentations than P. ostreatus
Summary
Mushroom cultivation has been widely applied in many regions worldwide owing to its their medicinal and nutritional advantages. Cultivation requirements along with the possibility to utilize agro-industrial renewable resources complements the emerging demands for mushroom cultivation. Regardless the hundreds of mushroom species that can be naturally grow, few of them are commercially cultivated to be consumed by humans, including Pleurotus spp., which is among the most cultivated mushrooms [2]. Pleurotus mushrooms are recognized as a rich source of protein, fiber, carbohydrates, vitamins, and minerals, as well as for its unique flavor. These medicinal mushrooms are well-known for their antitumor, antibiotic, antibacterial, hypocholesterolic, immunomodulation, and prebiotic properties [2,3]
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