Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics DOI

Xiaolin Zhou,

Jieying Wang,

Gaige Shao

et al.

Plant Foods for Human Nutrition, Journal Year: 2024, Volume and Issue: 79(2), P. 308 - 315

Published: April 19, 2024

Language: Английский

Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China DOI
Jianan Chen, Yuying Zhang, Xu-Hui Huang

et al.

Food Chemistry, Journal Year: 2023, Volume and Issue: 418, P. 135874 - 135874

Published: March 7, 2023

Language: Английский

Citations

75
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review DOI
Zichao Wang,

Yi Zheng,

Xueyan Zhou

et al.

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 148, P. 104492 - 104492

Published: April 16, 2024

Language: Английский

Citations

44
Fermented foods, their microbiome and its potential in boosting human health DOI Creative Commons
Vincenzo Valentino, Raffaele Magliulo, Dominic N. Farsi

et al.

Microbial Biotechnology, Journal Year: 2024, Volume and Issue: 17(2)

Published: Feb. 1, 2024

Fermented foods (FFs) are part of the cultural heritage several populations, and their production dates back 8000 years. Over last ~150 years, microbial consortia many most widespread FFs have been characterised, leading in some instances to standardisation production. Nevertheless, limited knowledge exists about communities local traditional possible effects on human health. Recent findings suggest they might be a valuable source novel probiotic strains, enriched nutrients highly sustainable for environment. Despite increasing number observational studies randomised controlled trials, it still remains unclear whether how regular FF consumption is linked with health outcomes enrichment gut microbiome health-associated species. This review aims sum up associated microbiomes, outlining role fermentation respect boosting nutritional profiles attempting establish link between health-beneficial outcomes.

Language: Английский

Citations

29
Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit DOI Creative Commons
Vayu Maini Rekdal, Casper R. B. van der Luijt, Yan Chen

et al.

Nature Communications, Journal Year: 2024, Volume and Issue: 15(1)

Published: March 14, 2024

Filamentous fungi are critical in the transition to a more sustainable food system. While genetic modification of these organisms has promise for enhancing nutritional value, sensory appeal, and scalability fungal foods, tools demonstrated use cases bioengineered production by edible strains lacking. Here, we develop modular synthetic biology toolkit Aspergillus oryzae, an fungus used fermented protein production, meat alternatives. Our includes CRISPR-Cas9 method gene integration, neutral loci, tunable promoters. We elevate intracellular levels nutraceutical ergothioneine flavor-and color molecule heme biomass. The strain overproducing is red readily formulated into imitation patties with minimal processing. These findings highlight enhance foods provide useful applications beyond.

Language: Английский

Citations

20
Fungal impacts on Earth’s ecosystems DOI
Nicola T. Case, Sarah J. Gurr, Matthew C. Fisher

et al.

Nature, Journal Year: 2025, Volume and Issue: 638(8049), P. 49 - 57

Published: Feb. 5, 2025

Language: Английский

Citations

3
Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis DOI
Lingyun Yao, Jing Zhang, Jun Lu

et al.

Food Research International, Journal Year: 2023, Volume and Issue: 169, P. 112909 - 112909

Published: April 30, 2023

Language: Английский

Citations

34
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry DOI
Jian Wang, Zhenyu Huang, Quanjin Jiang

et al.

Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 138, P. 628 - 644

Published: June 24, 2023

Language: Английский

Citations

28
Starter Culture Development and Innovation for Novel Fermented Foods DOI
Michael G. Gänzle, Monnin Ludovic, Jinshui Zheng

et al.

Annual Review of Food Science and Technology, Journal Year: 2023, Volume and Issue: 15(1), P. 211 - 239

Published: Dec. 6, 2023

Interest in fermented foods is increasing because are promising solutions for more secure food systems with an increased proportion of minimally processed plant and a smaller environmental footprint. These developments also pertain to novel which no traditional template exists, raising the question how develop starter cultures such fermentations. This review establishes framework that integrates scientific knowledge selection suitable cultures. Safety considerations, use organisms fermentations, link phylogeny metabolic properties provide criteria culture selection. Such approaches can select microbial strains have health benefits. A science-based approach development substantially advance their value through systems, products health-promoting microbes, provision improve human health.

Language: Английский

Citations

28
The current advances, challenges, and future trends of plant-based yogurt DOI
Jianwei Zang,

Bingxu Yan,

Haoyun Hu

et al.

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 149, P. 104531 - 104531

Published: May 11, 2024

Language: Английский

Citations

14
Microbial protein sources: A comprehensive review on the potential usage of fungi and cyanobacteria in sustainable food systems DOI
Nagarjuna Prakash Dalbanjan,

Manjunath P. Eelager,

Shivayogi S. Narasagoudr

et al.

Food and Humanity, Journal Year: 2024, Volume and Issue: 3, P. 100366 - 100366

Published: July 27, 2024

Language: Английский

Citations

14