Circular bioeconomy through fungi: Mycelium fermentation as an environmental solution for plant waste valorization
Sumarriva-Bustinza L.A.; Castañeda-Campos C.; Mariño-Arroyo J.B.; Huamancaja-Arias J.; Merino-Carhuapoma A.; Tovar-Torres M.C.; Rojas-Felipe E.; Estrada-Ayre C.P.; Quispealaya-Armas L.; Melendez-Gamboa D.; Leon-Gomez R.; Yaulilahua-Huacho R. · Journal of Experimental Biology and Agricultural Sciences (2025) · DOI: 10.18006/2025.13(4).516.530
Resumen
The rapid increase in agricultural waste and global food insecurity highlights the urgent need for sustainable resource utilization methods. This study investigates mycelium-based fermentation as a solution for converting plant-based agrarian byproducts, such as sugarcane bagasse and tomato pomace, into high-protein food products. The goal is to explore how fungi can improve the nutritional profile of inedible plant waste, transforming it into digestible, nutrient-rich, and palatable protein alternatives. The fermentation process breaks down complex plant fibers into simpler compounds that the fungi can metabolize, yielding high-protein biomass suitable for human or animal consumption. The results demonstrate that this approach not only addresses protein scarcity but also promotes circular agriculture by reducing waste, minimizing greenhouse gas emissions, and fostering sustainable resource management. Moreover, the scalability of mycelium-based fermentation shows promise for industrial applications, particularly in regions with abundant agricultural residues. In conclusion, this innovative biotechnological process presents a promising approach to addressing food security challenges while promoting a sustainable global food system. However, further research is needed to optimize fermentation processes, ensure regulatory compliance, and enhance consumer acceptance.
Instituciones: Universidad Nacional de Huancavelica; Universidad Tecnológica de los Andes; Universidad Nacional del Centro del Perú; Universidad Nacional de Educación Enrique Guzmán y Valle