Results 1 to 10 of about 8,925 (153)

Vegan-mycoprotein concentrate from pea-processing industry byproduct using edible filamentous fungi [PDF]

Fungal Biology and Biotechnology, 2018
Background Currently around one billion people in the world do not have access to a diet which provides enough protein and energy. However, the production of one of the main sources of protein, animal meat, causes severe impacts on the environment.
Pedro F. Souza Filho, Ramkumar B. Nair, Dan Andersson, Patrik R. Lennartsson, Mohammad J. Taherzadeh   +4 more
doaj   +5 more sources

Enzymatic hydrolysis of almond hulls for cultivation of edible filamentous fungi [PDF]

Bioresources and Bioprocessing
Enzymatic hydrolysis and liquefaction of the residual almond hull solids (RAHS) after sugar extraction were studied. The hydrolysis performance of three different enzymes (Cellic CTec2, Viscozyme L and Pectinex Ultra SPL) were investigated.
Lin Cao, Allan Chio, Hamed M. El Mashad, Zhongli Pan, Ruihong Zhang   +4 more
doaj   +3 more sources

Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts [PDF]

Foods
There is a pressing need to produce novel food ingredients from sustainable sources to support a growing population. Filamentous fungi can be readily cultivated from low-cost agricultural byproducts to produce functional proteins for food ...
Lauren Doyle, Suvro Talukdar, Youling L. Xiong, Akinbode Adedeji, Tyler J. Barzee   +4 more
doaj   +4 more sources

Upcycling Oat Hulls via Solid-State Fermentation Using Edible Filamentous Fungi: A Co-Culture Approach with Neurospora intermedia and Rhizopus oryzae [PDF]

Journal of Fungi
The global challenge of food insecurity requires innovative approaches for sustainable food production and waste valorization. This study investigates the valorization of oat hulls, an abundant lignocellulosic by-product from oat manufacturing, by solid ...
Laura Georgiana Radulescu, Mikael Terp, Christian Enrico Rusbjerg-Weberskov, Niels Thomas Eriksen, Mette Lübeck   +4 more
doaj   +5 more sources

From stale bread and brewers spent grain to a new food source using edible filamentous fungi [PDF]

Bioengineered, 2020
By-products from the food sector with a high load of organic matter present both a waste-handling problem related to expenses and to the environment, yet also an opportunity. This study aims to increase the value of stale bread and brewers spent grain (BSG) by re-introducing these residues to the food production chain by converting them to new protein ...
Rebecca Gmoser, Rikard Fristedt, Karin Larsson, Ingrid Undeland, Mohammad J. Taherzadeh, Patrik R. Lennartsson   +5 more
openaire   +4 more sources

Lignocellulose integration to 1G-ethanol process using filamentous fungi: fermentation prospects of edible strain of Neurospora intermedia [PDF]

BMC Biotechnology, 2018
Background Integration of first- and second-generation ethanol processes is one among the alternate approaches that efficiently address the current socio-economic issues of the bioethanol sector.
Ramkumar B. Nair, Osagie A. Osadolor, Vamsi K. Ravula, Patrik R. Lennartsson, Mohammad J. Taherzadeh   +4 more
doaj   +4 more sources

Repurposing Tempeh Fermentation: a Promising Protein Source Using Food Residues and Edible Filamentous Fungi

Chemical Engineering Transactions, 2022
Brewers' spent grains (BSG) are the main by-product of the brewery industry, accounting for more than 80 % of total produced by-products. Although this matrix is primarily composed of hemicellulose, cellulose, protein and lignin, the current end-of-life ...
Carlos E. Gomez-Camacho, Chiara Mollea, Italo Mazzarino, Bernardo Ruggeri, Francesca Bosco   +4 more
doaj   +2 more sources

Optimised Degradation of Lignocelluloses by Edible Filamentous Fungi for the Efficient Biorefinery of Sugar Beet Pulp [PDF]

Polymers
The degradation of the complex structure of lignocellulosic biomass is important for its further biorefinery to value-added bioproducts. The use of effective fungal species for the optimised degradation of biomass can promote the effectiveness of the biorefinery of such raw material. In this study, the optimisation of processing parameters (temperature,
Gaizauskaite, Zydrune, Zvirdauskiene, Renata, Svazas, Mantas, Basinskiene, Loreta, Zadeike, Daiva   +4 more
openaire   +4 more sources

Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications

Fermentation, 2022
The fermentation of fruit processing residuals (FPRs) with filamentous fungi can provide protein-rich food products. However, FPRs that contain bioactive compounds with antimicrobial properties present a major challenge.
Gülru Bulkan, Gerarda Tania Yudhanti, Sitaresmi Sitaresmi, Ria Millati, Rachma Wikandari, Mohammad J. Taherzadeh   +5 more
doaj   +3 more sources

Integrated Process for Ethanol, Biogas, and Edible Filamentous Fungi-Based Animal Feed Production from Dilute Phosphoric Acid-Pretreated Wheat Straw [PDF]

Applied Biochemistry and Biotechnology, 2017
AbstractIntegration of wheat straw for a biorefinery-based energy generation process by producing ethanol and biogas together with the production of high-protein fungal biomass (suitable for feed application) was the main focus of the present study.
Nair, Ramkumar B., Kabir, Maryam M., Lennartsson, Patrik R., Taherzadeh, Mohammad J., Horváth, Ilona Sárvári   +4 more
openaire   +3 more sources