Luis Alejandro Castillo Gonzalez
Biography
M.S. Luis Castillo, a visionary Mexican researcher and innovator, is a leading voice in the field of circular bioeconomy. His work focuses on transforming agricultural and industrial waste, specifically residues from the beer industry, into a resource for cultivating valuable edible and medicinal fungi like Pleurotus ostreatus and Pleurotus djamor. After over four years of impactful research at the Autonomous University of San Luis Potosi, he is now transitioning his academic findings into a new commercial venture. This new business aims to introduce these sustainable, health-focused products to the market, capitalizing on the medicinal and bioactive properties documented in scientific literature. By leveraging anecdotal accounts from consumers and ongoing exploration into the fungi's therapeutic potential, he is building a bridge between sustainable food production and evidence-based wellness, showcasing a direct path from scientific innovation to real-world, scalable solutions.
Research Interest
M.S. Luis Castillo is a passionate researcher committed to advancing public health and sustainability through innovative circular economy systems. His work transforms agricultural and industrial waste into a valuable resource for cultivating edible and medicinal fungi. This research not only offers a scalable solution for food security but also focuses on harnessing the bioactive
properties of these fungi to address pressing health challenges. By leveraging the therapeutic potential of these organisms, he aims to pave the way for new nutraceuticals and pharmaceutical innovations.
Abstract
Sustainable Bioconversion of Brewery Waste for High-Value Medicinal Mushrooms: Brewer's spent grain (BSG) accounts for approximately 85% of all waste generated by the beer industry. Its disposal is a significant environmental and public health challenge for many local breweries, often leading to illegal dumping and pest infestations. This project presents an innovative solution to this problem by using BSG as a primary substrate for cultivating the edible and medicinal mushrooms Pleurotus ostreatus and Pleurotus djamor. Our research demonstrates that using BSG as the main growth medium dramatically improves the
nutritional and bioactive quality of the fungi. Specifically, it increased the protein content by 10% and antioxidant content by 70% compared to mushrooms grown on traditional substrates. Furthermore, the biological efficiency of cultivation doubled for both species. Our method yields up to 20 kg of fresh mushrooms from just 65 kg of BSG in a 4-square-meter space, consuming only one liter of water per day. This project outlines a foundational step towards a circular bioeconomy for the brewing industry. The resulting mushrooms, enriched with valuable bioactive compounds, offer not only a sustainable source of food but also a potential path for developing novel nutraceuticals and addressing food security issues. This research establishes a model for transforming industrial waste into a high-value product with documented health benefits, creating both economic and social value.
