In vitro protein digestibility and mineral accessibility of edible filamentous Fungi cultivated in oat flour [PDF]
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 +6 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 +2 more
exaly +9 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 biorefinery of such raw material. In this study, the optimisation of processing parameters (temperature,
Loreta Bašinskienė +2 more
exaly +7 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 +4 more
doaj +6 more sources
Brewing process development by integration of edible filamentous fungi to upgrade the quality of brewer’s spent grain (BSG) [PDF]
BioResources, 2021 Brewer’s spent grain (BSG) is the main solid by-product of the brewing sector. High moisture and nutrient-rich content render BSG easily perishable, leading to waste generation and environmental impacts. BSG has narrow applications in both feed and food sectors due to its composition including high fiber and low protein.
Parchami, Mohsen +2 more
openaire +4 more sources
New Insights on Protein Recovery from Olive Oil Mill Wastewater through Bioconversion with Edible Filamentous Fungi [PDF]
Processes, 2020 Olive oil mills represent an important sector in the Mediterranean Sea Basin but also an environmental hazard due to untreated wastewater. Recovery of nutrients from olive oil mill wastewater (OMWW) as protein-rich microbial biomass can produce novel feed and reduce its chemical oxygen demand; however, low-protein containing products have been reported.
Taner Sar +3 more
openaire +4 more sources
Mycelial pellet formation by edible ascomycete filamentous fungi, Neurospora intermedia [PDF]
AMB Express, 2016 Pellet formation of filamentous fungi in submerged culture is an imperative topic of fermentation research. In this study, we report for the first time the growth of filamentous ascomycete fungus, Neurospora intermedia in its mycelial pellet form. In submerged culture, the growth morphology of the fungus was successfully manipulated into growing as ...
Nair, Ramkumar +2 more
openaire +5 more sources
Assessing Edible Filamentous Fungal Carriers as Cell Supports for Growth of Yeast and Cultivated Meat [PDF]
Foods, 2022 The growth and activity of adherent cells can be enabled or enhanced through attachment to a solid surface. For food and beverage production processes, these solid supports should be food-grade, low-cost, and biocompatible with the cell of interest ...
Minami Ogawa +4 more
doaj +3 more sources
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 +4 more
doaj +2 more sources
Mapping the Biotransformation of Coumarins through Filamentous Fungi [PDF]
Molecules, 2019 Natural coumarins are present in remarkable amounts as secondary metabolites in edible and medicinal plants, where they display interesting bioactivities.
Jainara Santos do Nascimento +5 more
doaj +3 more sources