AMINO-ACID-COMPOSITION OF WHEAT MILLING BY-PRODUCTS AFTER BIOCONVERSION BY EDIBLE FUNGI MYCELIA

The bioconversion and nutritional upgrading of soft wheat bran and sho rts by the white-rot fungi Lentinus edodes and Pleurotus ostreatus wer e studied. The amino acid profiles of the milling by-products, before and during mycelial colonization over a period of three weeks, were de termined. Quantitative and qualitative changes in the amino acid compo sition of the bioconversion products were estimated. Mycelial coloniza tion, 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.