摘要：Edible fungi play an important role in material and energy cycling. This study explored the role of
Pleurotus eryngii mycelia in the transformation of potato high-calorie starch to low-calorie β-glucan. First, the 3D printing performance of the potato medium was optimized. After inoculating the fermentation broth of
Pleurotus eryngii in 3D printing, we studied the microstructure and material composition of the product. Along with the increase in 3D printing filling ratio, the starch content of the culture product decreased from 84.18% to 60.35%, while the starch content in the solid medium prepared using the mold was 67.74%. The change in β-glucan content in cultured products was opposite to that of starch, and the content of the culture product increased from 12.57% to 24.31%, while the β-glucan content in the solid medium prepared using the mold was 22.17%. The amino acid composition and content of the 3D printing culture system and solid culture products prepared using the mold were similar. The 3D printing culture system promoted the bioconversion efficiency of mycelia. It also showed high application potential of
Pleurotus eryngii mycelia for the preparation of low-calorie food.
