Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell‐cultured meat: A review

Abstract

World agriculture endures an immense challenge in feeding the world's growing population in the face of several productivity and environmental threats. Yet, the demand for alternative protein sources is rapidly increasing as a result of population growth, including health and ethical concerns associated with meat consumption. Edible mushroom species contain a high composition of protein, fiber, vitamins, and a variety of minerals, and are regarded as sufficient sources of food products. Pleurotus genus is one of the most extensively studied edible fungi due to its exceptional physical, chemical, biological, and enzymatic properties. The assessment on the effects of the in vitro culture media composition, including carbon and nitrogen sources, pH, and temperature are all necessary for enhancing mushroom mycelial biomass growth and production. Mycoprotein as a fungal-derived protein source has been identified as a more sustainable and healthier meat substitute due to its fibrous structure, high nutritional value, and unique functional profile. Its distinctive production method results in a much lower carbon and water footprint than traditional farming methods. A systemic transition from traditional agriculture to more sustainable cellular agriculture using cell-cultivation methods to create animal products has been proposed and initiated. This review can provide an overview on the various processes involved in the production and usage of mycelium as an alternative protein source in hybrid cell-cultured meat production.