Green Biotechnology of Oyster Mushroom ( Pleurotus ostreatus L.): A Sustainable Strategy for Myco-Remediation and Bio-Fermentation

Hassan El-Ramady, Neama Abdalla, Zakaria Fawzy, Khandsuren Badgar, Xhensila Llanaj, Gréta Törős, Peter Hajdú, Yahya Eid and József Prokisch
Additional contact information
Hassan El-Ramady: Soil and Water Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
Neama Abdalla: Plant Biotechnology Department, Biotechnology Research Institute, National Research Centre, 33 El Buhouth St., Dokki, Giza 12622, Egypt
Zakaria Fawzy: Vegetable Crops Department, Agriculture and Biological Research Institute, National Research Centre, 33 El Buhouth St., Dokki, Giza 12622, Egypt
Khandsuren Badgar: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary
Xhensila Llanaj: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary
Gréta Törős: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary
Peter Hajdú: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary
Yahya Eid: Poultry Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
József Prokisch: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary

Sustainability, 2022, vol. 14, issue 6, 1-21

Abstract: The field of biotechnology presents us with a great chance to use many organisms, such as mushrooms, to find suitable solutions for issues that include the accumulation of agro-wastes in the environment. The green biotechnology of mushrooms ( Pleurotus ostreatus L.) includes the myco-remediation of polluted soil and water as well as bio-fermentation. The circular economy approach could be effectively achieved by using oyster mushrooms ( Pleurotus ostreatus L.), of which the substrate of their cultivation is considered as a vital source for producing biofertilizers, animal feeds, bioenergy, and bio-remediators. Spent mushroom substrate is also considered a crucial source for many applications, including the production of enzymes (e.g., manganese peroxidase, laccase, and lignin peroxidase) and bioethanol. The sustainable management of agro-industrial wastes (e.g., plant-based foods, animal-based foods, and non-food industries) could reduce, reuse and recycle using oyster mushrooms. This review aims to focus on the biotechnological applications of the oyster mushroom ( P. ostreatus L.) concerning the field of the myco-remediation of pollutants and the bio-fermentation of agro-industrial wastes as a sustainable approach to environmental protection. This study can open new windows onto the green synthesis of metal-nanoparticles, such as nano-silver, nano-TiO 2 and nano-ZnO. More investigations are needed concerning the new biotechnological approaches.

Keywords: agro-industrial residues; waste recycling; pollutants; bio-fermenter; myco-remediator; white-rot fungi (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (4)

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