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 +7 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 +11 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 +6 more sources
Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications [PDF]
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 +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 +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 +4 more sources
Pigment Production by the Edible Filamentous Fungus Neurospora Intermedia [PDF]
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
Genome-wide identification of small GTPase gene family members in Lentinula edodes and the roles of LeRho1 in biotic and abiotic stress responses [PDF]
Applied and Environmental MicrobiologyLentinula edodes (L. edodes) is the largest proportion of edible mushrooms in China. However, the yield is highly susceptible to environmental stress.
Jiaxin Song +9 more
doaj +2 more sources
Myco-foods and the gut microbiome: impacts of mycelial extracts, biomass, and mold-fermented foods [PDF]
Gut MicrobesEdible filamentous fungi include mushrooms and molds, which are consumed as extracts, mycelial biomass, and fermented foods. These fungal foods are often high in protein and fiber and are generally regarded as nutritious.
Johanna I. Keigler +2 more
doaj +2 more sources
Active Edible Coatings to Mitigate Postharvest Diseases Causing Waste of Blueberries, Strawberries, and Cherry Tomatoes [PDF]
FoodsPackaging can help prolong the shelf life of perishable agrifoods. In the present investigation, edible coatings were tested to reduce food waste caused by filamentous fungi and increase the shelf-life of high-value products such as strawberries ...
Mara Pasqualicchio +8 more
doaj +2 more sources