Challenges and opportunities in producing high-quality edible mushrooms from lignocellulosic biomass in a small scale

Mushrooms are high-value products that can be produced from lignocellulosic biomass. Mushrooms are the fruiting body of fungi and are domestically cultivated using lignocellulosic biomass obtained from agricultural byproducts and woody biomass. A handful of edible mushroom species are commercially c...

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Bibliographic Details
Published in:Applied microbiology and biotechnology 2022-02, Vol.106 (4), p.1355-1374
Main Authors: Balan, Venkatesh, Zhu, Weihang, Krishnamoorthy, Harish, Benhaddou, Driss, Mowrer, Jake, Husain, Hasan, Eskandari, Artin
Format: Article
Language:English
Subjects:
Agaricales - chemistry
Agriculture
Biomass
Biomedical and Life Sciences
Biotechnology
Energy requirements
Fruit bodies
Growth
Growth conditions
Identification and classification
Life Sciences
Lignin
Lignocellulose
Methods
Microbial Genetics and Genomics
Microbiology
Mini-Review
Mushrooms
Mushrooms, Edible
Plant biomass
Reviews
Substrates
Tillage
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Summary:Mushrooms are high-value products that can be produced from lignocellulosic biomass. Mushrooms are the fruiting body of fungi and are domestically cultivated using lignocellulosic biomass obtained from agricultural byproducts and woody biomass. A handful of edible mushroom species are commercially cultivated at small, medium, and large scales for culinary and medicinal use. Details about different lignocellulosic biomass and their composition that are commonly used to produce mushrooms are outlined in this review. In addition, discussions on four major processing steps (i) producing solid and liquid spawn, (ii) conventional and mechanized processing lignocellulosic biomass substrates to produce mushroom beds, (iii) maintaining growth conditions in climate-controlled rooms, and (iv) energy requirements and managements to produce mushrooms are also provided. The new processing methods and technology outlined in this review may allow mushrooms to be economically and sustainably produced at a small scale to satisfy the growing food needs and create rural jobs. Key points • Some of the challenges faced by small-scale mushroom growers are presented. This review is expected to stimulate more research to address the challenges. Graphical abstract
ISSN:0175-7598
1432-0614
DOI:10.1007/s00253-021-11749-2