Taposh Sarker: Valorization of lignocellulosic residues by fungal biotechnology

Lignocellulosic residues are an abundant and underutilized resource that can be converted into value-added food ingredients through fungal biotechnology. This PhD project investigates the cultivation of filamentous fungi, focusing on Pleurotus floridanus, on lignocellulosic substrates to produce functional mycelial biomass for food applications. Despite increasing interest in mycoproteins, the influence of substrate-derived mechanical and structural factors on mycelial properties, as well as their distinction from conventional mushroom fruiting bodies, remains insufficiently understood.

The research examines the morphology and rheological behavior of fungal mycelia grown in lignocellulosic media and evaluates their implications for fungal growth and bioprocess performance. To uncover the biological basis of mycelial functionality, proteomic analyses are employed to compare mycelial biomass with mushroom fruiting bodies, providing insights into key proteins and pathways responsible for structural and functional differences between these fungal forms.

By integrating bioprocess observations with molecular and structural data, the project establishes links between cultivation conditions and the techno-functional performance of mycelial biomass, with particular emphasis on properties relevant to texture and water retention in food systems. These insights are subsequently applied in the development of a mycelia-based food product, demonstrating how targeted cultivation strategies and molecular understanding can inform food formulation and product design. Overall, the project contributes to advancing fungal biotechnology as a platform for sustainable ingredient innovation and supports the development of future-ready food systems.