Valorization of Agro-Industrial Wastes and Residues through the Production of Bioactive Compounds by Macrofungi in Liquid State Cultures: Growing Circular Economy
Source abstract
Abstract
Vast quantities of side streams produced worldwide by the agricultural and food industry present an environmental challenge and an opportunity for waste upcycling in the frame of the circular bioeconomy. Fungi are capable of transforming lignocellulosic residues and wastes into a variety of added-value compounds with applications in functional food products, pharmaceuticals, chemicals, enzymes, proteins, and the emerging sector of nutraceuticals. The liquid state culture of fungi is an efficient and potentially scalable and reproducible biotechnological tool that allows the optimized production of fungal metabolites. Particularly, the utilization of agro-industrial by-products, residues, and wastes as a substrate for the liquid culture of macrofungi is suggested as an attainable solution in the management of these streams, contributing to climate change mitigation. This review presents recently published literature in the field of liquid state cultures of macrofungi using agro-industrial side streams, the different substrates, methods, and factors affecting their growth and metabolite production, as well as their applications, focusing on the variety of natural valuable compounds produced.
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Research context
OpenAlex topics: Fungal Biology and Applications · Mycorrhizal Fungi and Plant Interactions · Algal biology and biofuel production
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Laboratory of Physico-Chemical and Biotechnological Valorization of Food By-Products, Department of Food Science & Nutrition, School of the Environment, University of the Aegean, Leoforos Dimokratias 66, Lemnos, 81400 Myrina, Greece
Laboratory of Edible Fungi, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-Dimitra, 1, Sof. Venizelou, 14123 Lykovrysi, Greece
Laboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science & Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, Lemnos, 81400 Myrina, Greece
Funding
AGRICA II: AGrifood Research and Innovation Network of ExCellence of the Aegean, ESPA 2014–2020
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