Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories.

In recent years, there has been an increased motivation to reduce meat consumption globally due to environmental and health concerns, which has driven the development of meat substitutes. Filamentous fungal biomass, commonly known as mycoprotein, is a potential meat substitute since it is nutritious and has filaments to mimic meat fibrils. The current study aimed to investigate the potential use of a cheap substrate derived from the food industry, i.

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.

From stale bread and brewers spent grain to a new food source using edible filamentous fungi.

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-enriched products using the edible filamentous fungi and . After 6 days of solid state fermentation (at 35°C, with a95% relative humidity and moisture content of 40% in the substrate) on stale bread, a nutrient-rich fungal-fermented product was produced.

Combining submerged and solid state fermentation to convert waste bread into protein and pigment using the edible filamentous fungus N. intermedia.

Waste streams from ethanol and bread production present inexpensive, abundant and underutilized renewable substrates that are highly available for valorisation into high-value products. A combined submerged to solid state fermentation strategy was studied using the edible filamentous fungus Neurospora intermedia to biotransform ethanol plant residues 'thin stillage' and waste bread as substrates for the production of additional ethanol, biomass and a feed product rich in pigment. The fungus was able to degrade the stillage during submerged fermentation, producing 81 kg ethanol and 65 kg fungal biomass per ton dry weight of thin stillage.

Post-treatment of Fungal Biomass to Enhance Pigment Production.

A new post-treatment method of fungal biomass after fermentation is revealed. The post-treatment strategy was utilized to produce pigments as an additional valuable metabolite. Post-treatment included incubation at 95% relative humidity where the effects of harvesting time, light, and temperature were studied.

Does the second messenger cAMP have a more complex role in controlling filamentous fungal morphology and metabolite production?

The effect of second messenger cAMP on the physiological aspects of fungal cells such as pigmentation has been reported previously. However, their actual role in the cellular biochemical cascade that eventually affects the fungal growth morphology, such as mycelial pellet formation, is unclear. This article intends to open up the detailed study on the possible correlative effect of cAMP on the morphological and physiological growth aspects of filamentous fungi, with special emphasis on the industrial metabolite production.

Filamentous ascomycetes fungi as a source of natural pigments.

Filamentous fungi, including the ascomycetes , and , are being explored as novel sources of natural pigments with biological functionality for food, feed and cosmetic applications. Such edible fungi can be used in biorefineries for the production of ethanol, animal feed and pigments from waste sources. The present review gathers insights on fungal pigment production covering biosynthetic pathways and stimulatory factors (oxidative stress, light, pH, nitrogen and carbon sources, temperature, co-factors, surfactants, oxygen, tricarboxylic acid intermediates and morphology) in addition to pigment extraction, analysis and identification methods.