Mushroom-bioreactor biomass as bioactive protein source: synergy of mushroom rural and urban cultivation

Mushroom rural cultivation consumes an average 6-month period, while urban cultivation takes only 10 days or less. In this study, mushroom biomass was ground and converted into a flour to produce mushroom-chicken patties using Lingzhi and Enoki. The inclusion of Enoki in chicken patties (10%, 20%, and 30%) indicates higher consumer acceptance significantly (p > 0.05) compared to chicken patties with Lingzhi (10% and 20%). This analysis validated the concept of mushroom biomass as source of bioactive protein. On the other hand, 3 kg dried mushroom-bioreactor biomass was produced using a heterotrophic 1 m² fabricated-bioreactor, which answers the minimum requirement for protein content for 1 human per year. Together, these explain the significance of mushroom biomass in food security as a protein source and the synergy of mushroom rural–urban cultivation.