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 +4 more
doaj +8 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 FungiThe 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 +4 more
doaj +10 more sources
NFS JournalEdible filamentous fungi, a source of mycoprotein, are one of the sustainable alternative protein. This study compares protein digestibility (DH%) and amino acid and mineral accessibility in Rhizopus oligosporus cultivated in oat flour (OatRO) or glucose
Amir Mahboubi Soufiani +2 more
exaly +7 more sources
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.
Rachma Wikandari +2 more
exaly +7 more sources
Enzymatic hydrolysis of almond hulls for cultivation of edible filamentous fungi [PDF]
Bioresources and BioprocessingEnzymatic 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 +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.
Rebecca Gmoser +2 more
exaly +7 more sources
Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts [PDF]
FoodsThere 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 +4 more
doaj +5 more sources
Optimised Degradation of Lignocelluloses by Edible Filamentous Fungi for the Efficient Biorefinery of Sugar Beet Pulp [PDF]
PolymersThe 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 ...
Loreta Bašinskienė +2 more
exaly +6 more sources
High-Efficiency Conversion of Bread Residues to Ethanol and Edible Biomass Using Filamentous Fungi at High Solids Loading: A Biorefinery Approach [PDF]
Applied Sciences (Switzerland), 2022 Bread residues represent a significant fraction of retail food wastes, becoming a severe environmental challenge and an economic loss for the food sector. They are, however, an attractive resource for bioconversion into value-added products.
Witold Pietrzak +2 more
exaly +6 more sources
Pigment Production by the Edible Filamentous Fungus Neurospora intermedia
Fermentation, 2018 The production of pigments by edible filamentous fungi is gaining attention as a result of the increased interest in natural sources with added functionality in the food, feed, cosmetic, pharmaceutical and textile industries.
Rebecca Gmoser +2 more
exaly +4 more sources