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Mycoproteins and Their Health-Promoting Properties: Fusarium Species and Beyond
Comprehensive Reviews in Food Science and Food SafetyAbstract Filamentous fungal mycoproteins have gained increasing attention as sustainable alternatives to animal and plant‐based proteins. This comprehensive review summarizes the nutritional characteristics, toxicological aspects, and health‐promoting effects of mycoproteins, focusing on those derived from ...
Youn Young Shim +2 more
exaly +3 more sources
Mycoprotein nanoparticles in agriculture
Fungal BiologyA32 kDa protein from fungi can be used to produce nanoparticles which might be use as nanofertilisers needed by plants. There are large numbers of fungi which can be used for the efficient synthesis of nanofertiliser particles. Generally, the formation of nanoparticles by fungi involves metal capture, enzymatic reduction and capping on their surface ...
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Bioresource Technology
This study developed an integrated strategy combining simultaneous saccharification and culture (SSC), low-frequency ultrasound treatment with repeated-batch culture (RBC) for Neurospora intermedia mycoprotein production from soy whey and okara.
Yi-Qiang Dai +8 more
semanticscholar +1 more source
This study developed an integrated strategy combining simultaneous saccharification and culture (SSC), low-frequency ultrasound treatment with repeated-batch culture (RBC) for Neurospora intermedia mycoprotein production from soy whey and okara.
Yi-Qiang Dai +8 more
semanticscholar +1 more source
Investigation of possible adverse allergic reactions to mycoprotein (‘Quorn’)
Clinical & Experimental Allergy, 1993Summary Mycoprotein (‘Quorn’) is a food produced for human consumption from Fusetrium graminearum . Crossreactivity studies showed that mycoprotein shared multiple common allergenic determinants with Aspergillus fumigates and
R D, Tee +3 more
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In-situ visualisation of hyphal structure and arrangement in mycoprotein pastes
Biotechnology Letters, 2003A novel method to examine the morphology and structure of fungal hyphae in solid pastes used for the production of meat alternative product is presented. A sample of fermentation broth was fluorescently stained with Calcofluor White and added back to the broth, mixed and then a paste made using ultra-filtration.
Taghi, Miri +2 more
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Mycoproteins and Meat Alternatives
Mycoproteins are examined in this chapter as a novel and sustainable meat substitute. The evolution of fungal-based protein sources is covered first, with an emphasis on edible mushrooms and macrofungi as potential answers to the rising need for alternative proteins.Mücahit Muslu +3 more
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International Journal of Medicinal Mushrooms
This study evaluated the potential of Ganoderma lucidum BCC447 and Pleurotus ostreatus BCC2191 to enrich plant materials with mycoproteins and cellulases through solid-state fermentation (SSF) of wheat bran, shredded wheat, and soybean meal for the use ...
V. Berikashvili +2 more
semanticscholar +1 more source
This study evaluated the potential of Ganoderma lucidum BCC447 and Pleurotus ostreatus BCC2191 to enrich plant materials with mycoproteins and cellulases through solid-state fermentation (SSF) of wheat bran, shredded wheat, and soybean meal for the use ...
V. Berikashvili +2 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry
Sustainable production of edible microbial proteins and red food colorants is an important demand for future food. Therefore, creation of a chassis strain that can efficiently synthesize both products is extremely necessary and meaningful.
Sheng Tong +7 more
semanticscholar +1 more source
Sustainable production of edible microbial proteins and red food colorants is an important demand for future food. Therefore, creation of a chassis strain that can efficiently synthesize both products is extremely necessary and meaningful.
Sheng Tong +7 more
semanticscholar +1 more source
In-vitro investigation of mycoprotein: opportunities for older adult nutrition
Proceedings of the Nutrition SocietyDietary intake is a major determinant of later life course outcomes, with poor dietary intake linked with increased incidence of non-communicable diseases.
T. Wilson +5 more
semanticscholar +1 more source