{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T00:35:35Z","timestamp":1792802135920,"version":"4.5.0"},"reference-count":55,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2026,5,4]],"date-time":"2026-05-04T00:00:00Z","timestamp":1777852800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The growing demand for sustainable alternative proteins has intensified interest in fungal mycelia as a nutrient-dense biomass for food applications. This study compared Pleurotus ostreatus fruiting bodies with mycelia grown in liquid state on amaranth seed- and Bambara groundnut-based media, evaluating aroma-active volatiles and amino acid composition. Across 52 identified volatiles, C8 oxylipin-derived compounds dominated all matrices, with exceptionally high odour activity values (OAVs) for 1-octen-3-one (~4.1 \u00d7 103), 3-octanone (~1.5 \u00d7 103), 1-octen-3-ol (~8.3 \u00d7 102) and 3-octanol (~5.3 \u00d7 102). Amaranth-grown mycelia showed intensified mushroom\/green\/fatty notes due to elevated C8 ketones and unsaturated aldehydes, whereas Bambara-grown mycelia exhibited reduced C8 prominence and stronger malty, nutty and fermented nuances driven by Ehrlich-pathway aldehydes (e.g., 3-methylbutanal ~2.0 \u00d7 103), with floral contributions from linalool (~3.8 \u00d7 102). Mycelial protein contents ranged from 35.8 to 36.1 g\/100 g (amaranth) and up to 38.2 g\/100 g (Bambara), compared with 39.5 g\/100 g in the fruiting body. Amino acid scores (AAS) identified cystine + methionine as limiting; mycelia exhibited higher AAS, with more indispensable amino acids exceeding reference requirements. Elevated glutamic and aspartic acids underscore the umami potential of the mycelial biomass. Overall, these plant-based substrates can strategically modulate both flavour chemistry and amino acid balance in P. ostreatus mycelia, supporting their use as nutritionally relevant, flavour-active ingredients in alternative protein and hybrid food systems.<\/jats:p>","DOI":"10.3390\/foods15091584","type":"journal-article","created":{"date-parts":[[2026,5,5]],"date-time":"2026-05-05T07:57:29Z","timestamp":1777967849000},"page":"1584","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Effects of Amaranth Seed- and Bambara Groundnut-Based Media on the Aroma-Active Volatile and Amino Acid Profiles of Oyster Mushroom (Pleurotus ostreatus) Mycelia"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9926-8714","authenticated-orcid":false,"given":"Kayise Hypercia","family":"Maseko","sequence":"first","affiliation":[{"name":"Department of Biotechnology and Food Technology, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6426-9736","authenticated-orcid":false,"given":"Margaux","family":"Lim Ah Tock","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Sciences, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6810-2981","authenticated-orcid":false,"given":"Alvaro","family":"Viljoen","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Sciences, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paul","family":"Bartels","sequence":"additional","affiliation":[{"name":"WildBio Company, Pretoria 0001, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7762-9905","authenticated-orcid":false,"given":"Thierry","family":"Regnier","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Technology, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4147-9313","authenticated-orcid":false,"given":"Belinda","family":"Meiring","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Technology, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"3958","DOI":"10.1002\/sd.3338","article-title":"Alternative Protein Sources: Addressing Global Food Security and Environmental Sustainability","volume":"33","author":"Nirmal","year":"2024","journal-title":"Sustain. 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