两种可食用担子菌对难降解百里香残渣的固态发酵研究——探索其作为饲料原料的潜在价值

Abstract

Solid-state fermentation detoxified thyme residues with ~97% thymol removal. • Co-cultured edible basidiomycetes generated a fungal–plant composite hydrocolloid. • Structural remodeling enhanced protein content, amino acid quality and digestibility. • Off-flavors were eliminated while cheese-like aroma compounds were generated. • Process enables circular valorization of herb-derived residues into food/feed chains. Thyme-processing residues contain lignocellulose and thymol, which hinder their direct use as feed ingredients. Here, we show that co-culturing Cyclocybe cylindracea and Hericium erinaceus through solid-state fermentation converts recalcitrant residues into a fungal–plant composite with an increased crude-protein concentration. The process removed ~97% of the residual thymol, increased crude protein from 4.33% to 10.06% (dry-matter basis), improved essential amino acid profiles, and increased the total concentration of free amino acids approximately 14-fold. Multimodal characterization revealed a transition from a dense, mesoporous structure to an open, macroporous network enriched with fungal biomass. Off-flavor volatiles were largely depleted, while compounds with cheese-like odor characteristics were identified after SSF. In vitro rumen fermentation confirmed improved digestibility of dry matter and fiber fractions. These findings demonstrate a fermentation-driven strategy for the structural and nutritional valorization of thyme-processing residues for potential feed applications. Download: Download high-res image (187KB) Download: Download full-size image