Valorization of Bread Waste Hydrolysates and Plant-Based Nitrogen Sources for Mycoprotein Production by Pleurotus salmoneostramineus
Patchana Sawetchayanont, Natta Laohakunjit, Apiradee Uthairatanakij, Orrapun Selamassakul, Kanok Ratanakanokchai, Phenjun Mekvichitsaeng, Punchira Vongsawasdi · 2026
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Description
Seven researchers turn bread waste into fungal protein in a paper from 2026. Food factories discard wheat bran and stale bread in large amounts. The team broke those wastes down into sugary liquids and fed them to an oyster mushroom relative. A mung bean extract supplied nitrogen, the other key nutrient. They tested eleven blends of the two carbon sources under still conditions.
One blend gave the most fungal mass and protein after fourteen days. Adding the bean extract under stirred conditions then raised protein sharply. The final protein matched soy isolate on key amino acids and beat wheat gluten. It met global guidance for older children and adults. The authors present the process as a circular use of waste.
Catalog record
| CREATOR | Patchana Sawetchayanont, Natta Laohakunjit, Apiradee Uthairatanakij, Orrapun Selamassakul, Kanok Ratanakanokchai, Phenjun Mekvichitsaeng, Punchira Vongsawasdi |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 43 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |