Mushroom-based processes for increased local production of non-meat protein and enhanced agriculture sustainability (MUSA)

The present proposal (MUSA) intends to contribute to enhancing agriculture sustainability by (i) developing production of edible mushrooms on residues of local agriculture, food industry and thinning of Nordic forestry and (ii) upgrading the remains after mushroom harvest, mushroom spent substrate (SMS), to support development of a bio-based society.

SMS is the main by-product of mushroom farming, and its disposal poses major economic and environmental concerns. Thus, effective utilization of SMS is crucial for a sustainable mushroom industry.

MUSA sees SMS as a source of bioactive compounds, such as mycelium components, substrate phytochemicals, and fungal metabolites. The project will develop methods for extracting bioactive compounds and evaluate them as food additives.

The extraction residue will serve as substrates for cultivating oleaginous yeasts which can decrease dependence on imported plant oils such as palm- and soybean oil and provide additional bioactive compounds including carotenoids and β-glucans.

MUSA will also include studies of feasibility of SMS as a soil amendment and as a substitute of mineral fertilizer and explore its use for bioremediation purposes.

The project will focus on shiitake (L. edodes) and oyster (Pleurotus spp.) mushrooms, which are climate-smart protein-rich food sources, highly attractive to consumers and beneficial for human nutrition and wellbeing.