Resource recovery and treatment of wastewaters using filamentous fungi.

Industrial wastewater, often characterized by its proximity to neutral pH, presents a promising opportunity for fungal utilization despite the prevalent preference of fungi for acidic conditions. This review addresses this discrepancy, highlighting the potential of certain industrial wastewaters, particularly those with low pH levels, for fungal biorefinery. Additionally, the economic implications of biomass recovery and compound separation, factors that require explicit were emphasized.

Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects.

Filamentous fungi serve as potential candidates in the production of different value-added products. In the context of food, there are several advantages of using filamentous fungi for food. Among the main advantages is that the fungal biomass used food not only meets basic nutritional requirements but that it is also rich in protein, low in fat, and free of cholesterol.

Myco-biorefinery approaches for food waste valorization: Present status and future prospects.

Increases in population and urbanization leads to generation of a large amount of food waste (FW) and its effective waste management is a major concern. But putrescible nature and high moisture content is a major limiting factor for cost effective FW valorization. Bioconversion of FW for the production of value added products is an eco-friendly and economically viable strategy for addressing these issues.

Household fermentation of leftover bread to nutritious food.

Resource dependency of food production is aggravated when food is wasted. In Sweden, it is estimated that 37% of the total bread waste is generated at the household level. This work aimed to assess whether fermentation using edible filamentous fungi at households can provide a solution to valorize leftover bread in the production of fungi-based food for consumption.

Filamentous Fungus for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation-A Pilot Study.

New food sources are explored to provide food security in sustainable ways. The submerged fermentation of edible filamentous fungi is a promising strategy to provide nutritious and affordable food that is expected to have a low environmental impact. The aim of the current study was to assess the novel use of cultivated in submerged fermentation on oat flour as a source for food products that do not undergo secondary fermentation or significant downstream processing.

Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus.

The current study aims to assess how a novel fungi product made from the filamentous fungus , cultivated on bread residuals, is perceived using questionnaires. Participants were asked to rate characteristic attributes of a fungi burger patty and state their preference when comparing it to Quorn and hamburger patties. The data were analyzed to assess whether gender or age was statistically associated with preference profiles.