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

Author

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  • Hassan El-Ramady

    (Soil and Water Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
    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)

  • 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)

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.

Suggested Citation

  • Hassan El-Ramady & Neama Abdalla & Zakaria Fawzy & Khandsuren Badgar & Xhensila Llanaj & Gréta Törős & Peter Hajdú & Yahya Eid & József Prokisch, 2022. "Green Biotechnology of Oyster Mushroom ( Pleurotus ostreatus L.): A Sustainable Strategy for Myco-Remediation and Bio-Fermentation," Sustainability, MDPI, vol. 14(6), pages 1-21, March.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:6:p:3667-:d:775986
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    References listed on IDEAS

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    1. Holmatov, B. & Schyns, J.F. & Krol, M.S. & Gerbens-Leenes, P.W. & Hoekstra, A.Y., 2021. "Can crop residues provide fuel for future transport? Limited global residue bioethanol potentials and large associated land, water and carbon footprints," Renewable and Sustainable Energy Reviews, Elsevier, vol. 149(C).
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    1. Hassan El-Ramady & Gréta Törős & Khandsuren Badgar & Xhensila Llanaj & Peter Hajdú & Mohammed E. El-Mahrouk & Neama Abdalla & József Prokisch, 2022. "A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy," Sustainability, MDPI, vol. 14(12), pages 1-33, June.
    2. Hassan El-Ramady & Neama Abdalla & Khandsuren Badgar & Xhensila Llanaj & Gréta Törős & Peter Hajdú & Yahya Eid & József Prokisch, 2022. "Edible Mushrooms for Sustainable and Healthy Human Food: Nutritional and Medicinal Attributes," Sustainability, MDPI, vol. 14(9), pages 1-30, April.
    3. Ana Doroški & Anita Klaus & Anet Režek Jambrak & Ilija Djekic, 2022. "Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom ( Pleurotus ostreatus ): A Review," Sustainability, MDPI, vol. 14(19), pages 1-12, September.
    4. Tamer Elsakhawy & Alaa El-Dein Omara & Mohamed Abowaly & Hassan El-Ramady & Khandsuren Badgar & Xhensila Llanaj & Gréta Törős & Peter Hajdú & József Prokisch, 2022. "Green Synthesis of Nanoparticles by Mushrooms: A Crucial Dimension for Sustainable Soil Management," Sustainability, MDPI, vol. 14(7), pages 1-27, April.

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