Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F23%3A95727" target="_blank" >RIV/60460709:41340/23:95727 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.tifs.2023.06.020" target="_blank" >https://doi.org/10.1016/j.tifs.2023.06.020</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.tifs.2023.06.020" target="_blank" >10.1016/j.tifs.2023.06.020</a>
Alternative languages
Result language
angličtina
Original language name
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry
Original language description
Background: Over the past three decades, solid-state fermentation (SSF) has gained much attention in biotech-nology, allowing efficient production of feed, fuels, industrial enzymes, etc., accompanied by less wastewater and less risk of contamination than submerged fermentation (SmF). Meanwhile, mycoproteins obtained using plant biomass to culture fungi have good nutritional values and interesting functional properties. As the environmental burden of producing high-quality protein grows, there is an ongoing discussion about alternatives to conven-tional animal proteins; mycoprotein production via SSF may offer a potential solution. Scope and approach: This review conducted a visualization analysis on related studies, demonstrating research hotspots and trends in the development of fungal SSF, and compared fermentation conditions under different circumstances. We further discussed the protein profile of crops and their by-products, and the effects of fungal SSF on protein content, amino acid composition, bioaccessibility, etc. Lately, the technical feasibility and extant limitations of this design are summarized.Key findings and conclusions: SSF promotes the conversion of residual biomass into edible ingredients or enzymes, alleviating the environmental impact of the food industry with the development of this technology. The fermentation substrate is diversifying from mainly agro-industrial waste. Most crops and their by-products contain significant amounts of plant proteins, existing studies confirm that fungal SSF can further improve the nutritional profile and bioaccessibility. Such solutions accelerate the decoupling of the food industry from arable land and enable the production of high value-added crops. The protein content and amino acid composition of edible fungi are more desirable than those of general fungi and are expected to contribute to the exploration of meat analogs.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
TRENDS IN FOOD SCIENCE & TECHNOLOGY
ISSN
0924-2244
e-ISSN
0924-2244
Volume of the periodical
138
Issue of the periodical within the volume
AUG 2023
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
17
Pages from-to
628-644
UT code for WoS article
001048267900001
EID of the result in the Scopus database
2-s2.0-85166002757