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Utilization of plant-based by-products for fermentation using oyster mushrooms

Educational level:Master thesis
Target group:MSc Food Innovation and Health
MSc Food Science and Technology
Main area:Ingredients and Dairy Technology
Food Microbiology and Fermentation
Project description:

Oyster mushrooms (Pleurotus ostreatus) are edible mushrooms that are recognized as a rich source of macronutrients (protein, dietary fibres, and carbohydrates) and micronutrients (vitamins and minerals). These mushrooms can also have medical benefits due to a variety of properties such as anti-tumor, anti-biotic, and anti-bacterial properties. Oyster mushrooms also have an ability to secrete a wide range of extracellular enzymes capable of for instance degrading lignocellulosic raw materials. They can grow under a variety of conditions using many different biomaterials as substrates, including by-products of the food production.

The aim of this project is to investigate utilization of agro-industrial by-products (e.g. carrots and spent grain) as substrates for submerged liquid fermentation via Oyster mushrooms. The focus will mainly be on obtaining a sufficient conversion of biomass into a food product with a high protein content and quality. This work will include a combination of literature review along with practical experiments and analyses. Initially, experiments will be conducted to test for instance specific fermentation conditions (substrate composition, temperature, pH etc) for optimal conversion rate of biomass into product. The products will be analyzed for parameters such as amino acid composition, protein content, and protein digestibility.

Keywords:Fermentation, Sustainable, Plant-based by-products, Protein quality, Food product
Supervisor(s): René Lametsch, Marcel Skejovic Joehnke
Email:rla@food.ku.dk
Last edited:25-11-2019