Solid-state fermentation of oyster mushroom by-products using Neurospora crassa: a sustainable approach for the development of novel meat analogues

Navarro-Simarro, P.; Moreno-Chamba, B.; Salazar-Bermeo, J.; Gomez-Gomez, L.; Rubio-Moraga, A.; Lopez-Jimenez, A. J.; Marti, N.; Ahrazem, O.

doi:10.64898/2026.04.30.721925

bioRxiv · 10.64898/2026.04.30.721925

Solid-state fermentation of oyster mushroom by-products using Neurospora crassa: a sustainable approach for the development of novel meat analogues

Navarro-Simarro, P.·Moreno-Chamba, B.·Salazar-Bermeo, J.·Gomez-Gomez, L.·Rubio-Moraga, A.·Lopez-Jimenez, A. J.·Marti, N.·Ahrazem, O.

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Abstract

Mushroom production generates large amounts of by-products, particularly stipes, which can represent up to half of the fruiting body biomass. Due to their similar composition to mushroom caps, these residues represent a promising substrate for the development of value-added foods. In this study, oyster mushroom stipes were used as a substrate for solid-state fermentation (SSF) with a Neurospora crassa strain isolated in Albacete to produce a novel meat analogue inspired by the oncom. Fermentation generated a cohesive matrix bound by hyphae that adopted the shape of the mold and exhibited a meat-like color, although with a softer texture. Nutritional analysis revealed a product with relatively low protein content but a complete amino acid profile, enriched in dietary fiber and containing unsaturated fatty acids. These results demonstrate that SSF with N. crassa provides a strategy to upcycle oyster mushroom by-products into fiber-rich meat analogues with potential applications in sustainable food systems.

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Navarro-Simarro, P., Moreno-Chamba, B., Salazar-Bermeo, J., Gomez-Gomez, L., Rubio-Moraga, A., Lopez-Jimenez, A. J., Marti, N., Ahrazem, O.. 2026-05-02. Solid-state fermentation of oyster mushroom by-products using Neurospora crassa: a sustainable approach for the development of novel meat analogues. https://doi.org/10.64898/2026.04.30.721925

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