Results 111 to 120 of about 2,772 (126)
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 media (GluRO) by using the INFOGEST in vitro digestion protocol.
Ricky Wang +2 more
exaly +5 more sources
Integration of Membrane Bioreactors with Edible Filamentous Fungi for Valorization of Expired Milk [PDF]
Sustainability, 2018 Around 29 million tons of milk end as waste yearly in Europe, representing an environmental issue but also a potential substrate for biological valorization given its nutritional value. Aspergillus oryzae and Neurospora intermedia are edible filamentous fungi with dissimilar metabolism when grown in expired milk.
Amir Mahboubi +2 more
exaly +3 more sources
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. In this study, the edible filamentous fungi Neurospora intermedia and Aspergillus oryzae were employed for the ...
Joanna Kawa-Rygielska +2 more
exaly +5 more sources
Production of L-carnitine-enriched edible filamentous fungal biomass through submerged cultivation
Bioengineered, 2021 The edible filamentous fungi are hot candidate for future supply of functional food and feed with e.g. protein, essential amino acids, and compounds with immunostimulant activity.
Neda Rousta +2 more
exaly +2 more sources
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Bioresource Technology, 2016
The aim of the present work was to study the integration of edible ascomycetes filamentous fungi into the existing sugar- or molasses-to-ethanol processes, to grow on vinasse or stillage and produce ethanol and protein-rich fungal biomass. Two fungal strains, Neurospora intermedia and Aspergillus oryzae were examined in shake flasks and airlift ...
Ramkumar B Nair, Mohammad J Taherzadeh
exaly +3 more sources
The aim of the present work was to study the integration of edible ascomycetes filamentous fungi into the existing sugar- or molasses-to-ethanol processes, to grow on vinasse or stillage and produce ethanol and protein-rich fungal biomass. Two fungal strains, Neurospora intermedia and Aspergillus oryzae were examined in shake flasks and airlift ...
Ramkumar B Nair, Mohammad J Taherzadeh
exaly +3 more sources
Food Biosciencethe upcycling of agri-food industry sidestreams, stimulating circular production systems. This study evaluated the nutritional quality, including protein digestibility and mineral accessibility of three edible fungal species Neurospora intermedia (NI), Aspergillus oryzae (AO), and Rhizopus oryzae (RO), cultivated on winery by-products (grape marc, wine
Ricky Wang +2 more
exaly +4 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 +2 more sources
Journal of Cleaner Production, 2019
Abstract In this study, edible filamentous fungi Aspergillus oryzae and Rhizopus oligosporus were co-cultured with fodder yeast Candida utilis using corn thin stillage to produce feed-grade biomass, amylases, and ethanol with the purpose of backset valorization. The co-culture of A. oryzae with C.
Witold Pietrzak, Joanna Kawa-Rygielska
exaly +2 more sources
Abstract In this study, edible filamentous fungi Aspergillus oryzae and Rhizopus oligosporus were co-cultured with fodder yeast Candida utilis using corn thin stillage to produce feed-grade biomass, amylases, and ethanol with the purpose of backset valorization. The co-culture of A. oryzae with C.
Witold Pietrzak, Joanna Kawa-Rygielska
exaly +2 more sources
Comprehensive Reviews in Food Science and Food Safety, 2015
Abstract Monascus spp. are filamentous fungi famous for their fermented products, especially red mold rice (RMR), a traditional fermented food in East Asian areas with a very long edible history documented back to the Han dynasty (BC 202‐AD 220) in China.
Wanping Chen +6 more
openaire +1 more source
Abstract Monascus spp. are filamentous fungi famous for their fermented products, especially red mold rice (RMR), a traditional fermented food in East Asian areas with a very long edible history documented back to the Han dynasty (BC 202‐AD 220) in China.
Wanping Chen +6 more
openaire +1 more source