Assembly of a lignocellulose-degrading synthetic community from the strong-flavor Daqu by a stepwise method

Food Research International, Год журнала: 2025, Номер 205, С. 115986 - 115986

Опубликована: Фев. 10, 2025

Язык: Английский

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From Waste to Value: Upcycling White Grape Pomace Through a Multiproduct Biorefinery Approach

Опубликована: Янв. 1, 2025

Язык: Английский

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Redesigning and rethinking genetic circuits: the potential of transcriptional rewiring in filamentous fungi

Current Opinion in Biotechnology, Год журнала: 2025, Номер 93, С. 103301 - 103301

Опубликована: Апрель 4, 2025

Язык: Английский

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Physico-chemical and sensory characteristics of red oncom, a traditional fermented food from Indonesia, based on the variability of ingredients and processing steps

Applied Food Research, Год журнала: 2024, Номер 4(2), С. 100571 - 100571

Опубликована: Окт. 21, 2024

Язык: Английский

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Anti-inflammatory potential of mycoprotein peptides obtained from fermentation of Schizophyllum commune DS1 with young apples

International Journal of Biological Macromolecules, Год журнала: 2024, Номер unknown, С. 136638 - 136638

Опубликована: Окт. 1, 2024

Язык: Английский

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Oncom: A Nutritive Functional Fermented Food Made from Food Process Solid Residue

Applied Sciences, Год журнала: 2024, Номер 14(22), С. 10702 - 10702

Опубликована: Ноя. 19, 2024

Food security is one of the critical issues in facing world food crisis. Utilizing processing residue waste to make nutritious and healthy functional foods should follow a double-merit approach Oncom, an overlooked traditional fermented product based on local wisdom, might be example potential sustainable overcome hunger support circular economy programme. This review attempts portray existence role oncom systematic study hundreds reports from different angles, mainly focusing its processing, microbes involved, sensory characteristics, nutritional benefits, promising bioactivities. Oncom can produced by various raw materials such as tofu dreg (okara), peanut press cake, tapioca solid waste, involving microbes, Neurospora sp. or Rhizopus sp., steps. The products show values. In terms sensory-friendly due umami dominance. Many bioactivity capacities have been reported, including antioxidants, lowering cholesterol effect, cardiovascular disease prevention, although some findings are still only preliminary. Undoubtedly, has developed future with standardized quality reliable bioefficacy. kind product, agricultural wastes, worthy further development worldwide full scientific create more modern touch achieve zero hunger.

Язык: Английский

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Current advancements in fungal engineering technologies for Sustainable Development Goals

Trends in Microbiology, Год журнала: 2024, Номер unknown

Опубликована: Дек. 1, 2024

Язык: Английский

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Growth in traditional fermented soybeans-related research (tempeh, natto, doenjang, chungkookjang, douchi, meju, kinema, oncom, and tauco) from 1928 to 2024, following the omics emergence and trend in functional food

Process Biochemistry, Год журнала: 2024, Номер 147, С. 600 - 624

Опубликована: Ноя. 12, 2024

Язык: Английский

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Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: physicochemical properties, mixed flour quality, steamed bread quality, and flavor

LWT, Год журнала: 2024, Номер 213, С. 117049 - 117049

Опубликована: Ноя. 14, 2024

Язык: Английский

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Correlations Between the Bacterial and Fungal Flora and Amino Acid Composition of the Zhuangzu Acid Congee Produced Around the Zuojiang River Basin, Guangxi

Foods, Год журнала: 2024, Номер 13(23), С. 3736 - 3736

Опубликована: Ноя. 22, 2024

In this study, the bacterial, fungal, and amino acid compositions of Zhuangzu congee (ZAC) along Zuojiang River Guangxi were analyzed. A total 14 samples ZAC collected in four regions: Fusui (F), Ningming (N), Xiashi (X), Suxu (S). The predominant bacterial phyla groups Firmicutes Proteobacteria. dominant genera

Язык: Английский

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