Improving Nutrition Facts of Cassava and Soybean Residue Through Solid-State Fermentation by <i>Pleurotus ostreatus</i> Mycelium: A Pathway to Safety Animal Feed Production
Nguyen Thi Bich Hang | Chi Cuong Doan
The overwhelming amount of cassava residues and okara are a foremost challenge for the food processing industry environmental loading. The purpose of this article is to utilize <i>Pleurotus ostreatus</i> mycelium to ferment solid cassava and soybean residue, resulting in mycelial biomass with nutritional values and promising prebiotic activities from fermented waste sources. By blending a ratio of 80% cassava and 20% soybean residues, the mycelium spread rapidly after 3 days of culture, from 1.73 mm on the first day to 13.32 mm on the third day, and completely covered the surface after 9 days of culture (120 mm). Using the solid-state fermentation (SSF) method allowed us to improve the content of substances isolated from mycelium biomass, where polysaccharide content rose by 2.1 times to 3.44 mg/g, and the protein content increased by 1.84 times over the initial substrate. The prebiotic activity of extracted PS was greatest in <i>P. acidilactici</i> NBD8 (1.58); for <i>L. pentosus</i> NH1, <i>L. argentoraten</i> NH15, and <i>L. plantarum</i> WCFS1 strains, the indices were 0.11, 0.17, and 0.3, respectively. The SSF process with <i>P. ostreatus</i> mycelium has the potential to be an effective method for improving the nutrition and digestibility of soybean and cassava residues for application in the production of nature-derived animal feed, as well as contributing to fully utilized agricultural residue, agriculture’s circular economy, reducing environmental issues, and achieving the net-zero carbon emissions target by 2050, as the Vietnam government committed to achieving during the COP26 World Leaders’ Summit in 2021.
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