Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

TRENDS IN FOOD SCIENCE & TECHNOLOGY

ISSN

0924-2244

e-ISSN

0924-2244

Svazek periodika

138

Číslo periodika v rámci svazku

AUG 2023

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

17

Strana od-do

628-644

Kód UT WoS článku

001048267900001

EID výsledku v databázi Scopus

2-s2.0-85166002757