Upcycling Oat Hulls into a Protein-Enriched Food Ingredient using Neurospora intermedia
Waste and Biomass ValorizationTo address sustainability challenges in the current food system and improve resource utilization, this study investigates the upcycling of oat hulls, a lignocellulosic by-product of oat processing, into a protein-enriched food ingredient through solid-state fermentation (SSF) with Neurospora intermedia.
Line Thopholm Andersen +3 more
openaire +2 more sources
Heterogeneity in NTS of rDNA in localized populations of Neurospora
, 2002 Neurospora, a filamentous ascomycete, occurs in tropical climate. We have examined the relationships that exist among wild isolates in local populations of Neurospora by using PCR–RFLP to analyse the Non Transcribed Spacer (NTS) of the rDNA.
Maheshwari, Ramesh, Adhvaryu, Keyur K
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Inactivation of the Neurospora crassa Gene Encoding the Mitochondrial Protein Import Receptor MOM19 by the Technique of ''Sheltered RIP'' [PDF]
, 1994 We have used a technique referred to as ``sheltered RIP'' (repeat induced point mutation) to create mutants of the mom-19 gene of Neurospora crassa, which encodes an import receptor for nuclear encoded mitochondrial precursor proteins.
Schneider, Helmut +5 more
core +1 more source
AgronomyThe improper treatment of crop straw not only leads to resource wastage but also adversely impacts the ecological environment. However, the application of microorganisms can accelerate the decomposition of crop straw and improve its utilization.
Jie Li +6 more
doaj +1 more source
Valorization of Stale Bread Through Solid State Fermentation Using Neurospora intermedia
Waste and Biomass ValorizationBread waste represents a significant fraction of organic waste in Europe, creating both environmental challenges and opportunities for valorization. Solid-state fermentation (SSF) with filamentous fungi is a proven approach for upcycling such residues into protein-rich biomass.
Vahid Abbasi +3 more
openaire +2 more sources
Discover FoodTaoge Goreng is a sprout-based street food from Bogor, West Java, and an important element of Sundanese urban culinary heritage. Despite its name, the dish is not fried; mung bean sprouts, tofu, and ketupat are briefly boiled and served with a savoury ...
R. Haryo Bimo Setiarto
doaj +1 more source
Odling av filamentösa svampen Neurospora intermedia i tunndrank
, 2017 Det pågår ständigt forskning på att göra bioetanolen till ett mer konkurrenskraftigt bränsle gentemot fossila bränslen. Flera försök till att optimera processen både ekonomiskt och energimässigt görs i flera länder världen över. I detta examensarbete har den filamentösa svampen Neurospora intermedia odlats i tunndrank som är en restprodukt från ...
Fahlström, Mikaela +2 more
openaire +1 more source
Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with <i>Aspergillus oryzae</i> and <i>Neurospora intermedia</i>. [PDF]
Food Sci Technol IntKaya B +4 more
europepmc +1 more source
Ethanol and Protein from Ethanol Plant By-Products Using Edible Fungi Neurospora intermedia and Aspergillus oryzae. [PDF]
Biomed Res Int, 2015 Bátori V +3 more
europepmc +1 more source
Neurospora intermedia pellets for enhanced ethanol and fungal biomass production from wheat straw
, 2017 Recent studies at our research group have described an ‘integrated-biorefinery’ model for the existing 1st generation wheat-based ethanol facilities, by using edible filamentous fungus, Neurospora intermedia.
Lennartsson, Patrik R., +3 more
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