Summary:

With the growing interest in plant based products, mushrooms have seen a multifold increase in consumption as well as an appreciation for their therapeutic values, it’s versatile texture and its unique flavour. They are high in protein, rich in phosphorus, iron, vitamin D and essential amino acids, calorie-restricted, almost fat free and high in nutritional fiber. Awareness of balanced nutritious diet and increase in the consumption of healthier foods across the world are major driving factors of the mounting global mushroom market. This applies also to the Canadian market. However, during the harvesting of mushrooms, a significant amount of mushroom waste is generated that is used as compost. Since all parts of the mushroom contains valuable nutrients, it is desirable to retrieve these nutrients in some form. One of the many techniques available to extract nutrients from food involves fermentation which has been used to enable biochemical changes via microorganisms and their by-products/enzymes.

 For instance, with shiitake mushrooms, many substances have been shown to contribute to the flavour of the mushroom including some amino acids. The term Umami is used to describe these flavours. Moreover, flavour compound (nucleotides) were found to be a significant component present in shiitake mushrooms that result in strong flavour modulation when combined with amino acids resulting in umami tastes.

In the food industry, MSG is used as a flavor enhancer for its widespread contribution of the umami taste. It is used to intensify the meatiness and savory aroma and taste of some processed meats, soups, stews and many other foods with its principal application in foods for flavor enhancement. Nonetheless, with the consumption of MSG, some individuals may display different degrees of sensitivity that may include asthmatic symptoms, headaches etc. One of the reasons for this occurrence may be that the glutamate in MSG is chemically similar to a natural neurotransmitter.

 Through the current project, we use the waste from mushroom farming, which will generate additional revenue for farms by creating an innovative value added natural alternative to MSG.