Filamentous Fungus <i>Aspergillus oryzae</i> for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study

Filamentous Fungus <i>Aspergillus oryzae</i> for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study

New food sources are explored to provide food security in sustainable ways. The submerged fermentation of edible filamentous fungi is a promising strategy to provide nutritious and affordable food that is expected to have a low environmental impact. The aim of the current study was to assess the nov...

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Bibliographic Details
Main Authors: Neda Rousta, Coralie Hellwig, Steven Wainaina, Lukitawesa Lukitawesa, Swarnima Agnihotri, Kamran Rousta, Mohammad J. Taherzadeh
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
food security
sustainability
circular economy
functional food
myco-food
meat alternative
Online Access:https://www.mdpi.com/2304-8158/10/11/2774

Internet

https://www.mdpi.com/2304-8158/10/11/2774

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