Amino acid composition of wheat milling by‐products after bioconversion by edible fungi mycelia

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Abstract
The bioconversion and nutritional upgrading of soft wheat bran and shorts by the white‐rot fungi Lentinus edodes and Pleurotus ostreatus were studied. The amino acid profiles of the milling by‐products, before and during mycelial colonization over a period of three weeks, were determined. Quantitative and qualitative changes in the amino acid composition of the bioconversion products were estimated. Mycelial colonization, while increasing the protein content of the substrates, did not affect the balance of amino acids that remained basically unmodified, except for a prevalent increment in the relative contents of tyrosine, arginine and lysine to a lesser degree.

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