Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications

Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications

The fermentation of fruit processing residuals (FPRs) with filamentous fungi can provide protein-rich food products. However, FPRs that contain bioactive compounds with antimicrobial properties present a major challenge. In this work, the resistance of two edible filamentous fungi, <i>Rhizopus...

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Bibliographic Details
Main Authors: Gülru Bulkan, Gerarda Tania Yudhanti, Sitaresmi Sitaresmi, Ria Millati, Rachma Wikandari, Mohammad J. Taherzadeh
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Fermentation
Subjects:
filamentous fungi
<i>Rhizopus oligosporus</i>
<i>Neurospora intermedia</i>
fruit
bioactive compound
food
Online Access:https://www.mdpi.com/2311-5637/8/6/270

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