Shaojun Xiong´s innovative research group have landed several awards. Together with his colleagues Carlos Matín, Feng Chen and Lars Atterhem and their project Sustainable mushroom cultivation they were the first to be awarded the Sparbanksstiftelsen Norrland, and SLU’s innovation prize. Meet Shaojun Xiong in a short interview.
Describe your invention – and the benefits of growing mushrooms on wood?
– The use of local resources to produce food and fuel will be good for reduction of carbon emission and help the development of bioeconomy. Our solution is to use local forest residues, which has almost no value today, to grow edible mushrooms that is rich in protein and has potential for biomedicine production. The cultivated edible mushrooms will be white-rot fungi that have an ability to break down lignin and release cellulose in the wood (mushroom substrate). The released cellulose will be the feedstock to be converted to bioethanol for transport fuels.
How did you come up with the idea of growing mushrooms on wood?
– I have been working as a researcher for development of biofuels for many years. In 2012-2013, I participated in a project to evaluate the processes for converting discarded biomass to bioethanol fuel. From that moment, I learned that the thermochemical pretreatment processes to break down lignin costed about 30% of all expenses for producing ethanol. And the pretreatment process is energy-and-chemical intensive and has environmental consequences. We set up a goal to find a more environmental friendly biological solution. Luckily, we found something.
Does the taste of the mushroom change when it is grown on wood?
– Actually, the most successful mushroom for our concept is shiitake. Shiitake is growing on wood in nature. The taste should be natural, because we only use natural wood, without any chemicals.
Growing mushrooms in this way also turned out to provide good materials for the production of ethanol. Can you briefly tell us what benefits you have discovered?
– As mentioned above, using mushroom to break down the lignin in the wood will save >30% of the total cost for production of bioethanol. In addition, you do not need to consider removing chemicals after the pretreatment that may cause environmental problems.
Also, mushroom is nutritional food and valuable protein commodity.
You and your team has been rewarded by Sparbanksstiftelsen Norrland for your work to find new sources for protein. What does it mean to you to receive this prize?
– We are very happy. Our work has been recognized by society. Many thanks to SLU Holding, without their recognition a couple of years ago we could not reach so far.
What does the work look like in the near future? What challenges do you face?
– There is a lot to do. First, we are trying to validate solutions for upscaling the process. We are also seeking funding, at least for paying the laboratory costs.
What is the driving force in your research? What inspires you?
– I think it is the same for every researcher: understand and develop something to benefit world and future.
What is your advice to research colleagues who, like you, want to take their research further and contribute to society?
– Work harder, work smarter, communicate more with society, and ask for help from experts when needed, but do not forget kissing your loved ones.
Finally – in five years from now – how do you hope the project has developed?
– If we are lucky and everything works out as we have planned, a demonstration plant should be operating in 3 -5 years. My dream is this will be a start of new biorefinery concept:
Local forest residues -> growing edible mushroom as food and biomedicine; spent substrates and side streams -> biofuels.
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