Integrated Assessment of Growth and Protein Content in Basidiomycetous Fungi for Mycoprotein Production

The rising demand for sustainable and health-conscious protein sources has driven interest in fungal-derived mycoprotein as an alternative to conventional meat products. While commercial mycoprotein production predominantly relies on Fusarium venenatum, concerns over mycotoxin potential and limited strain diversity indicate the need to explore safer and edible basidiomycetes. In this study, 28 species across four taxonomic orders within Basidiomycota were screened for their potential as mycoprotein sources. Hyphal growth dynamics were measured on potato dextrose agar, and crude protein content was quantified from submerged mycelial cultures using the Kjeldahl method. Results revealed significant inter-order variation: Polyporales exhibited the fastest radial growth, while Agaricales grew the slowest. Highest crude protein levels were observed in Inonotus obliquus (41.98%), Neolentinus lepideus (40.27%), and Bjerkandera adusta (39.15%). The dual assessment of growth kinetics and nutritional value identified strains from Gloeophyllales, Hymenochaetales, and Polyporales as promising candidates for scalable mycoprotein development. These findings show the potential of basidiomycetous fungi as safe and effective sources of mycoprotein and provide a framework for future fermentation optimization and functional food innovation.