From stale bread and brewers spent grain to a new food source using edible filamentous fungi

Postbiotics in the Bakery Products: Applications and Nutritional Values

In recent years, the consumption of postbiotics has gained significant attention due to their potential health benefits. However, their application in the bakery industry remains underutilized. This review focuses on recent advances in the use of postbiotics, specifically the metabolites of lactic acid bacteria, in bakery products. We provide a concise overview of the multifaceted benefits of postbiotics, including their role as natural antioxidants, antimicrobials, and preservatives, and their potential to enhance product quality, extend shelf-life, and contribute to consumer welfare. This review combines information from various sources to provide a comprehensive update on recent advances in the role of postbiotics in bakery products, subsequently discussing the concept of sourdough as a leavening agent and its role in improving the nutritional profile of bakery products. We highlighted the positive effects of postbiotics on bakery items, such as improved texture, flavor, and shelf life, as well as their potential to contribute to overall health through their antioxidant properties and their impact on gut health. Overall, this review emphasizes the promising potential of postbiotics to revolutionize the bakery industry and promote healthier and more sustainable food options. The integration of postbiotics into bakery products represents a promising frontier and offers innovative possibilities to increase product quality, reduce food waste, and improve consumer health. Further research into refining techniques to incorporate postbiotics into bakery products is essential for advancing the health benefits and eco-friendly nature of these vital food items.

Improved nutritional value of surplus bread and perennial ryegrass via solid-state fermentation with Rhizopus oligosporus

Solid-state fermentation (SSF) is a sustainable method to convert food waste and plant biomass into novel foods for human consumption. Surplus bread crusts (BC) have the structural capacity to serve as an SSF scaffold, and their nutritional value could be increased in combination with perennial ryegrass (PRG), a biorefining feedstock with high-quality protein but an unpleasant sensory profile. SSF with Rhizopus oligosporus was investigated with these substrates to determine if the overall nutritional value could be increased. The BC-PRG SSFs were conducted for up to 72 h, over which time the starch content had decreased by up to 89.6%, the total amino acid (AA) content increased by up to 141.9%, and the essential amino acid (EAA) content increased by up to 54.5%. The BC-PRG SSF demonstrated that this process could potentially valorise BC and PRG, both widely available but underexplored substrates, for the production of alternative proteins.

Microbial alchemy: upcycling of brewery spent grains into high-value products through fermentation

Spent grains are one of the lignocellulosic biomasses available in abundance, discarded by breweries as waste. The brewing process generates around 25-30% of waste in different forms and spent grains alone account for 80-85% of that waste, resulting in a significant global waste volume. Despite containing essential nutrients, i.e., carbohydrates, fibers, proteins, fatty acids, lipids, minerals, and vitamins, efficient and economically viable valorization of these grains is lacking. Microbial fermentation enables the valorization of spent grain biomass into numerous commercially valuable products used in energy, food, healthcare, and biomaterials. However, the process still needs more investigation to overcome challenges, such as transportation, cost-effective pretreatment, and fermentation strategy. to lower the product cost and to achieve market feasibility and customer affordability. This review summarizes the potential of spent grains valorization via microbial fermentation and associated challenges.

Neurospora intermedia from a traditional fermented food enables waste-to-food conversion

Fungal fermentation of food and agricultural by-products holds promise for improving food sustainability and security. However, the molecular basis of fungal waste-to-food upcycling remains poorly understood. Here we use a multi-omics approach to characterize oncom, a fermented food traditionally produced from soymilk by-products in Java, Indonesia. Metagenomic sequencing of samples from small-scale producers in Western Java indicated that the fungus Neurospora intermedia dominates oncom. Further transcriptomic, metabolomic and phylogenomic analysis revealed that oncom-derived N. intermedia utilizes pectin and cellulose degradation during fermentation and belongs to a genetically distinct subpopulation associated with human-generated by-products. Finally, we found that N. intermedia grew on diverse by-products such as fruit and vegetable pomace and plant-based milk waste, did not encode mycotoxins, and could create foods that were positively perceived by consumers outside Indonesia. These results showcase the traditional significance and future potential of fungal fermentation for creating delicious and nutritious foods from readily available by-products.

Recent advances in microbial high-value utilization of brewer's spent grain

Mitigating the adverse impacts of agricultural and industrial by-products on human populations and the environment is essential. It is crucial to continually explore methods to upgrade and reengineer these by-products. Brewer's Spent Grain (BSG), the primary by-product of the beer brewing process, constitutes approximately 85% of these by-products. Its high moisture content and rich nutritional profile make BSG a promising candidate for microbial utilization. Consequently, valorizing high-yield, low-cost BSG through microbial fermentation adds significant value. This paper provides a comprehensive overview of two valorization pathways for BSG via microbial processing, tailored to the desired end products: utilizing fermented BSG as a nutritional supplement in human or animal diets, or cultivating edible fungi using BSG as a substrate. The review also explores the microbial fermentation of BSG to produce valuable metabolites, laying a theoretical foundation for its high-value utilization.

Exploring the Potential of Aspergillus oryzae for Sustainable Mycoprotein Production Using Okara and Soy Whey as Cost-Effective Substrates

Mycoprotein is an alternative protein produced through fungal fermentation. However, it typically relies on refined glucose syrup derived from starch, which can be costly and unsustainable. This study investigates the potential of soybean processing by-products (okara and soy whey) as alternative substrates for producing mycoprotein using Aspergillus oryzae. A. oryzae was cultured for 7 days at 30 °C in diluted okara (1:50) and soy whey (1:1) with or without agitation (100 rpm). Soy whey produced higher biomass yields (369.2-408.8 mg dry biomass/g dry substrate), but had a lower biomass concentration (0.783-0.867 g dry weight/L). Conversely, okara produced a higher biomass concentration (2.02 g dry weight/L) with a yield of 114.7 mg dry biomass/g dry substrate. However, biomass formation in okara was only observed in static conditions, as agitation caused biomass to entangle with soy pulp, hampering its production. Additionally, okara tended to release protein into the media, while soy whey accumulated protein within the biomass, reaching up to 53% w/w protein content. The results of this study provide a promising approach to addressing both soybean processing waste reduction and food security concerns.

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

In food industry, the characteristics of food substrate could be improved through its bidirectional solid-state fermentation (BSF) by fungi, because the functional components were produced during BSF. Six edible fungi were selected for BSF to study their effects on highland barley properties, such as functional components, antioxidant activity, and texture characteristics. After BSF, the triterpenes content in Ganoderma lucidum and Ganoderma leucocontextum samples increased by 76.57 and 205.98%, respectively, and the flavonoids content increased by 62.40% (Phellinus igniarius). Protein content in all tests increased significantly, with a maximal increase of 406.11% (P. igniarius). Proportion of indispensable amino acids increased significantly, with the maximum increase of 28.22%. Lysine content increased largest by 437.34% to 3.310 mg/g (Flammulina velutipes). For antioxidant activity, ABTS radical scavenging activity showed the maximal improvement, with an increase of 1268.95%. Low-field NMR results indicated a changed water status of highland barley after fermentation, which could result in changes in texture characteristics of highland barley. Texture analysis showed that the hardness and chewiness of the fermented product decreased markedly especially in Ganoderma lucidum sample with a decrease of 77.96% and 58.60%, respectively. The decrease indicated a significant improvement in the taste of highland barley. The results showed that BSF is an effective technology to increase the quality of highland barley and provide a new direction for the production of functional foods.

Solid-State Fermented Plant Foods as New Protein Sources

The current animal-based production of protein-rich foods is unsustainable, especially in light of continued population growth. New alternative proteinaceous foods are therefore required. Solid-state fermented plant foods from Africa and Asia include several mold- and Bacillus-fermented foods such as tempeh, sufu, and natto. These fermentations improve the protein digestibility of the plant food materials while also creating unique textures, flavors, and taste sensations. Understanding the nature of these transformations is of crucial interest to inspire the development of new plant-protein foods. In this review, we describe the conversions taking place in the plant food matrix as a result of these solid-state fermentations. We also summarize how these (nonlactic) plant food fermentations can lead to desirable flavor properties, such as kokumi and umami sensations, and improve the protein quality by removing antinutritional factors and producing additional essential amino acids in these foods.

Filamentous fungal pellets as a novel and sustainable encapsulation matrix for exogenous bioactive compounds

Edible filamentous fungi (FF) are considered sustainable food materials given their rich nutrient profile and low carbon and water footprints during production. The current study evaluated FF biomass as a natural encapsulation system for exogenous bioactive compounds and as a model system to investigate the complex food matrix-micronutrient interactions during in vitro digestion. Our objective was to compare the fungal pellet, as a multicellular encapsulation system, with single yeast cell-based carriers in terms of loading and release of curcumin, a model compound. The results suggest that the curcumin encapsulation efficiency was similar in single yeast cells and fungal hyphal cells. A vacuum treatment used to facilitate the infusion of curcumin into yeast or fungal cells also enabled rapid internalization of yeast cells into the fungal pellet matrix. Compared to the single-cell encapsulation system, the multicellular systems modified the release kinetics of curcumin during in vitro digestion by eliminating the initial rapid release and reducing the overall release rate of curcumin in the small intestinal phase. These results provide a deeper understanding of the effect of natural edible structures on the bioaccessibility of micronutrients, and demonstrate the potential of using FF biomass as functional food materials.

Tunable Fungal Monofilaments from Food Waste for Textile Applications

A fungal biorefinery is presented to valorize food waste to fungal monofilaments with tunable properties for different textile applications. Rhizopus delemar is successfully grown on bread waste and the fibrous cell wall is isolated. A spinnable hydrogel is produced from cell wall by protonation of amino groups of chitosan followed by homogenization and concentration. Fungal hydrogel is wet spun to form fungal monofilaments which underwent post-treatments to tune the properties. The highest tensile strength of untreated monofilaments is 65 MPa (and 4% elongation at break). The overall highest tensile strength of 140.9 MPa, is achieved by water post-treatment. Moreover, post-treatment with 3% glycerol resulted in the highest elongation % at break, i.e., 14%. The uniformity of the monofilaments also increased after the post-treatments. The obtained monofilaments are compared with commercial fibers using Ashby's plots and potential applications are discussed. The wet spun monofilaments are located in the category of natural fibers in Ashby's plots. After water and glycerol treatments, the properties shifted toward metals and elastomers, respectively. The compatibility of the monofilaments with human skin cells is supported by a biocompatibility assay. These findings demonstrate fungal monofilaments with tunable properties fitting a wide range of sustainable textiles applications.

Valorization of Food Waste into Single-Cell Protein: An Innovative Technological Strategy for Sustainable Protein Production

The rapidly increasing population and climate change pose a great threat to our current food systems. Moreover, the high usage of animal-based and plant-based protein has its drawbacks, as these nutritional sources require many hectares of land and water, are affected by seasonal variations, are costly, and contribute to environmental pollution. Single-cell proteins (SCPs) are gaining a lot of research interest due to their remarkable properties, such as their high protein content that is comparable with other protein sources; low requirements for land and water; low carbon footprint; and short production period. This review explores the use of food waste as a sustainable feedstock for the advancement of SCP processes. It discusses SCP studies that exploit food waste as a substrate, alongside the biocatalysts (bacteria, fungi, yeast, and microalgae) that are used. The operational setpoint conditions governing SCP yields and SCP fermentation routes are elucidated as well. This review also demonstrates how the biorefinery concept is implemented in the literature to improve the economic potential of "waste-to-protein" innovations, as this leads to the establishment of multiproduct value chains. A short section that discusses the South African SCP scenario is also included. The technical and economic hurdles facing second-generation SCP processes are also discussed, together with future perspectives. Therefore, SCP technologies could play a crucial role in the acceleration of a "sustainable protein market", and in tackling the global hunger crisis.

Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source

From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has received much attention for its sustainability. Fungi are high in protein, rich in amino acids, low in fat, and almost cholesterol-free. These properties mean they could be used as a promising supplement for animal and plant proteins. The selection of strains and the fermentation process dominate the flavor and quality of fungal-protein-based products. In terms of function, fungal proteins exhibit better digestive properties, can regulate blood lipid and cholesterol levels, improve immunity, and promote gut health. However, consumer acceptance of fungal proteins is low due to their flavor and safety. Thus, this review puts forward prospects in terms of these issues.

Current technologies, regulation, and future perspective of animal product analogs - A review

The purpose of this study was to investigate the recent development of meat analog, industrialization, and the related legal changes worldwide. Summarizing the current status of the industrialization of meat analog, studies on plant-based meat, mycoprotein, and edible insects were mainly conducted to investigate their sensory properties (texture, taste, flavor, and color resembling meat), nutritional and safety evaluations, acquisition method of meat alternatives, and commercialization. Cultured meat is mainly studied for developing muscle satellite cell acquisition and support techniques or materials for the formation of structures. However, these technologies have not reached the level for active industrialization. Even though there are differences in the food categories and labeling between countries, it is common to cause confusion or to relay false information to consumers; therefore, it is important to provide accurate information. In this study, there were some differences in the food classification and food definition (labeling) contents for each country and state depending on the product shape or form, raw materials, and ingredients. Therefore, this study can provide information about the current research available on meat alternatives, improve regulation, and clarify laws related to the meat analog industry, which can potentially grow alongside the livestock industry.

Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications

The combined effects of isolation temperature (20, 30 and 40 °C) and pH (2.0-12.0) on yield, techno-functional properties, and beany flavor of pea protein isolates were investigated. Increasing pH from 2.0 to 9.5 and 11.0 increased yields from 37 % to 75 % and 79 %, respectively, at 20 °C. At a constant pH, increasing temperature from 20 to 40 °C did not increase protein recovery; rather, negatively affected the techno-functional properties such as protein solubility, foaming and gelation. Protein isolated at pH 11.0 (20 °C) provided a higher fat absorption, gelation capacity, gel hardness, cohesiveness, chewiness, and gumminess than at pH 9.5, due to higher protein denaturation as supported by their higher surface hydrophobicity. Volatile beany flavor marker hexanal was predominant in all isolates than the starting material, irrespective of isolation temperature, probably due to lipid oxidation. The results provide a basis for tuning the isolation process for producing pea protein isolates with desired techno-functional properties for meat analogue applications.

Cultivation of Arthrospira platensis and harvesting using edible fungi isolated from mould soybean cake

In this study, the cultivation and harvesting of Arthrospira platensis biomass were proposed via simple, safe, and efficient techniques for direct consumption. Cultivation of microalgae in a covered macrobubble column under outdoor conditions resulted in significant differences (p < 0.05) with a maximum dry cell weight (X_m) of 0.959 ± 0.046 g/L. Notably, outdoor cultures resulted in approximately twofold biomass compared to indoor cultures. This outcome shows that the developed outdoor setup integrated with solar panels while utilising Malaysia's weather and atmospheric air as carbon sources is viable. Meanwhile, for harvesting, the screening showed that the fungus isolated from mould soybean cake (tempeh) starter indicated the highest harvesting efficiency, which was then further identified as Rhizopus microsporus, microscopically and molecularly. Overall, the economical and portable setup of outdoor cultivation coupled with safe harvesting via locally isolated fungus from tempeh as a bioflocculant would provide sustainability to produce A. platensis biomass.

Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world

In the modern world, animal and plant protein may not meet the sustainability criteria due to their high need for arable land and potable water consumption, among other practices. Considering the growing population and food shortage, finding alternative protein sources for human consumption is an urgent issue that needs to be solved, especially in developing countries. In this context, microbial bioconversion of valuable materials in nutritious microbial cells represent a sustainable alternative to the food chain. Microbial protein, also known as single-cell protein (SCP), consist of algae biomass, fungi or bacteria that are currently used as food source for both humans and animals. Besides contributing as a sustainable source of protein to feed the world, producing SCP, is important to reduce waste disposal problems and production costs meeting the sustainable development goals. However, for microbial protein as feed or food to become an important and sustainable alternative, addressing the challenges of raising awareness and achieving wider public regulatory acceptance is real and must be addressed with care and convenience. In this work, we critically reviewed the potential technologies for microbial protein production, its benefits, safety, and limitations associated with its uses, and perspectives for broader large-scale implementation. We argue that the information documented in this manuscript will assist in developing microbial meat as a major protein source for the vegan world.

Unlocking the magic in mycelium: Using synthetic biology to optimize filamentous fungi for biomanufacturing and sustainability

Filamentous fungi drive carbon and nutrient cycling across our global ecosystems, through its interactions with growing and decaying flora and their constituent microbiomes. The remarkable metabolic diversity, secretion ability, and fiber-like mycelial structure that have evolved in filamentous fungi have been increasingly exploited in commercial operations. The industrial potential of mycelial fermentation ranges from the discovery and bioproduction of enzymes and bioactive compounds, the decarbonization of food and material production, to environmental remediation and enhanced agricultural production. Despite its fundamental impact in ecology and biotechnology, molds and mushrooms have not, to-date, significantly intersected with synthetic biology in ways comparable to other industrial cell factories (e.g. Escherichia coli,Saccharomyces cerevisiae, and Komagataella phaffii). In this review, we summarize a suite of synthetic biology and computational tools for the mining, engineering and optimization of filamentous fungi as a bioproduction chassis. A combination of methods across genetic engineering, mutagenesis, experimental evolution, and computational modeling can be used to address strain development bottlenecks in established and emerging industries. These include slow mycelium growth rate, low production yields, non-optimal growth in alternative feedstocks, and difficulties in downstream purification. In the scope of biomanufacturing, we then detail previous efforts in improving key bottlenecks by targeting protein processing and secretion pathways, hyphae morphogenesis, and transcriptional control. Bringing synthetic biology practices into the hidden world of molds and mushrooms will serve to expand the limited panel of host organisms that allow for commercially-feasible and environmentally-sustainable bioproduction of enzymes, chemicals, therapeutics, foods, and materials of the future.

Decarbonising distilled spirits: An assessment of the potential associated with anaerobic digestion of by-products at nine operational distilleries

This work aims to assess the potential biogas resource of by-products from the production of distilled spirits at 9 operational distilleries in 7 countries. An additional objective was the calculation of the energy resource and Scope 1 greenhouse gas (GHG) emission savings from the use of 21 by-products from the distilleries as a feedstock for anaerobic digestion (AD). To present a holistic perspective on the integration of AD with distilleries, an overview of additional criteria to be considered was provided. The biochemical methane potential (BMP) of the by-products associated with a selection of distilled spirits was experimentally determined. The BMP ranged from 161 L methane per kg volatile solid (LCH₄/kgVS) to 589 LCH₄/kgVS with an average value of 332 LCH₄/kgVS. Biogas could reduce distillery fossil fuel demand by 49% when produced from un-processed by-products, by 66% when produced from a mixture of separated by-products, by 16% when produced from concentrated by-products and by 13% when produced from liquid by-products. The average Scope 1 GHG emission saving when using un-processed by-products was 52%, a mix of separated by-products allowed for a reduction of 66%, liquid by-products achieved an average reduction of 14%, and the use of concentrated by-products reduced GHG emissions by 17% on average. When evaluating which distilleries are "of most interest" for the integration of AD, other criteria to be considered include: by-product properties, the size of the AD facility required, the quantity of digestate produced, and the location of the distilleries in terms of both land availability to construct the AD facility and the proximity to land on which to spread digestate.

Effects of fungal based bioactive compounds on human health: Review paper

Since the first years of history, microbial fermentation products such as bread, wine, yogurt and vinegar have always been noteworthy regarding their nutritional and health effects. Similarly, mushrooms have been a valuable food product in point of both nutrition and medicine due to their rich chemical components. Alternatively, filamentous fungi, which can be easier to produce, play an active role in the synthesis of some bioactive compounds, which are also important for health, as well as being rich in protein content. Therefore, this review presents some important bioactive compounds (bioactive peptides, chitin/chitosan, β-glucan, gamma-aminobutyric acid, L-carnitine, ergosterol and fructooligosaccharides) synthesized by fungal strains and their health benefits. In addition, potential probiotic- and prebiotic fungi were researched to determine their effects on gut microbiota. The current uses of fungal based bioactive compounds for cancer treatment were also discussed. The use of fungal strains in the food industry, especially to develop innovative food production, has been seen as promising microorganisms in obtaining healthy and nutritious food.

Bread Surplus: A Cumulative Waste or a Staple Material for High-Value Products?

Food waste has been widely valorized in the past years in order to develop eco-friendly materials. Among others, bread waste is currently of increasing interest, as it is considered a huge global issue with serious environmental impacts and significant economic losses that have become even greater in the post-pandemic years due to an increase in cereal prices, which has led to higher production costs and bread prices. Owing to its richness in polysaccharides, bread waste has been previously studied for its physico-chemical characteristics and its numerous biotechnological applications. The present review highlights the re-use of bread waste and its valorization as a valuable resource by making value-added products through numerous technological processes to increase efficiency at all stages. Many research studies reporting several transformation methods of surplus bread into ethanol, lactic acid, succinic acid, biohydrogen, hydroxymethylfurfural, proteins and pigments, glucose-fructose syrup, aroma compounds, and enzymes are widely discussed. The wide variety of suggested applications for recycling bread waste provides significant insights into the role of technology development in potentially maximizing resource recovery and consequently contributing to environmental performance by reducing the amount of bread waste in landfills.

Genotoxicity, acute, and subchronic toxicity evaluation of dried Neurospora crassa protein-rich biomass

Filamentous fungus biomass is a protein-rich food, which can serve as an alternative to animal, plant, and legume protein sources. Neurospora crassa is a filamentous fungus that typically grows in tropical and sub-tropical regions. Traditionally, N. crassa has served as a model eukaryotic organism due to its ease of growth and propagation and suitability for genetic manipulation. However, filamentous fungi, such as Neurospora, have also been consumed or used to produce fermented foods for centuries and have been developed into protein-rich biomass ingredients to be used in conventional foods and meat substitutes. A panel of toxicological tests including genotoxic, acute, and subchronic studies were conducted on dried N. crassa biomass to support its safe use in food. The dried N. crassa biomass was found to be not genotoxic in a bacterial reverse mutation (Ames) assay, an in vitro chromosomal aberration test, and an in vivo micronucleus test. In the acute and subchronic toxicity studies, rats were orally gavaged with N. crassa biomass at concentrations of 0, 1,000, 2,500, and 5,000 mg/kg body weight/day for 14 and 90 days, respectively. At the conclusion of the studies, there were no test article-related toxicity results observed in clinical observations, body weight, food consumption, ophthalmology, hematology, clinical chemistry, coagulation, thyroid hormone, urinalysis, and macroscopic and microscopic findings. The no-observed-adverse-effect level for the dried N. crassa biomass ingredient was determined to be 5,000 mg/kg body weight/day, the highest dose tested.

Evaluating the potential applications of brewers' spent grain in biogas generation, food and biotechnology industry: A review

Breweries, as the major users of fossil fuels, are constantly under economic and environmental pressure to minimize energy consumption and residual management costs. Biogas generation from brewing wastes is a realistic solution for significantly reducing fossil fuel use. Brewers' spent grain (BSG) forms about eighty per cent of the total wastes from a brewing plant. BSG has a high cellulose and non-cellulosic polysaccharides content which makes it potential for biogas production. This paper reviews the potential applications of BSG as an alternative substrate for production of biogas and the recent achievements which have been attained in anaerobic digestion (AD) technology. The usability of BSG in diverse technologies including production of animal and human food and as a medium for growing microorganisms and enzymes is reviewed. The chemical processes involved in producing biogas from BSG are discussed.

The Influence of Different Pretreatment Methods of Highland Barley by Solid-State Fermentation with Agaricus sinodeliciosus var. Chaidam ZJU-TP-08 on Its Nutrient Content, Functional Properties and Physicochemical Characteristics

To enhance the nutritional value of highland barley (HB), this work investigated the effects of solid-state fermentation (SSF) by Agaricus sinodeliciosus var. Chaidam ZJU-TP-08 on nutrient content, phenolic components, antioxidant activities, and physicochemical characteristics of HB upon different pretreatments (germination, ultrasound and soaking). The results showed that germinated highland barley (GHB) exhibited higher levels of ergosterol (0.19 ± 0.01 mg/g) in all fermentation groups. The content of β-glucan was higher in the SSF-GHB, with an increase of 24.21% compared to the control. The content of total amino acids, dietary fiber, total phenols and flavonoids were higher in the fermentation HB pretreated by ultrasound, increasing respectively by 5.60%, 61.50%, 25.10% and 65.32% compared to the control group. In addition, the colonized HB exhibited excellent physicochemical characteristics, including increased water solubility index and decreased pasting characteristics. Herein, the nutritional value and the biological activities were enriched in the pretreated HB through SSF, indicating its potential application for nutrition-enriched functional foods.

Myco-biorefinery approaches for food waste valorization: Present status and future prospects

Increases in population and urbanization leads to generation of a large amount of food waste (FW) and its effective waste management is a major concern. But putrescible nature and high moisture content is a major limiting factor for cost effective FW valorization. Bioconversion of FW for the production of value added products is an eco-friendly and economically viable strategy for addressing these issues. Targeting on production of multiple products will solve these issues to greater extent. This article provides an overview of bioconversion of FW to different value added products.

Household fermentation of leftover bread to nutritious food

Resource dependency of food production is aggravated when food is wasted. In Sweden, it is estimated that 37% of the total bread waste is generated at the household level. This work aimed to assess whether fermentation using edible filamentous fungi at households can provide a solution to valorize leftover bread in the production of fungi-based food for consumption. Bread was fermented in household and laboratory conditions with Neurospora intermedia and Rhizopus oligosporus. The results show that bread can be successfully and easily fermented at households, without signs of microbial contamination even though the conditions were not sterile. Fermentation at the household resulted in higher protein, fat and fiber content as well as greater starch reduction compared to the samples fermented under laboratory conditions. Household engagement in bread fermentation will likely depend on values that motivate reusing leftover bread. Perceived values that are expected to motivate engagement vary across individuals, but may include improved nutritional benefits, food waste prevention, convenience, responsibilities, and being part of sustainable societies and actions.

Fungal protein

This chapter reviews the uses of processed fungal cells as protein-rich foods in substitution to meat. Yeasts, mushrooms, and filamentous fungi have long been part of the human diet, improving the nutritional quality and taste of different foods. Recently, because of the populational growth and environmental impact caused by animal farming, the use of animal-derived protein has been raising concerns in public and scientific debates. Fungal biomass represents a nutritious, safe meat alternative that can help society in the reduction of greenhouse gases emissions and improve public health. Additionally, it provides all essential amino acids and has an interesting fatty acid profile. Current research is involved in finding new strains with improved efficiency, the investigation of new substrates (especially agro-industrial wastes) to reduce the environmental impact, and the development of new formulations to use mycoprotein in different dishes.

High-Efficiency Conversion of Bread Residues to Ethanol and Edible Biomass Using Filamentous Fungi at High Solids Loading: A Biorefinery Approach

Bread residues represent a significant fraction of retail food wastes, becoming a severe environmental challenge and an economic loss for the food sector. They are, however, an attractive resource for bioconversion into value-added products. In this study, the edible filamentous fungi Neurospora intermedia and Aspergillus oryzae were employed for the production of bioethanol and high-protein biomass by cultivation on enzymatically liquefied bread-waste medium at 150 g/L solids. The fermentation of hydrolysate by N. intermedia resulted in the ethanol titer of 32.2 g/L and biomass yield of 19.2 g/L with ca. 45% protein. However, the fermentation ended with a considerable amount of residual fermentable sugars; therefore, the liquid medium after the first fermentation was distilled and fermented again by two fungal strains (N. intermedia and A. oryzae). The fermentations resulted in the production of additional ethanol and biomass. A. oryzae showed better performance in the production of biomass, while the other strain yielded more ethanol. The final products’ yield ranged 0.29–0.32 g EtOH/g and 0.20–0.22 g biomass/g bread waste depending on the strain used in the second fermentation. The study shows that valorization of bread residuals by fungi is a promising option for the production of biofuels and foodstuff within the circular bioeconomy approach.

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, Rhizopus oligosporus and Neurospora intermedia, to 10 typically inhibiting bioactive compounds available in FPRs (epicatechin, quercetin, ellagic acid, betanin, octanol, hexanal, D-limonene, myrcene, car-3-ene, and ascorbic acid) was examined. These compounds’ inhibitory and stimulatory effects on fungal growth were examined individually. Three different concentrations (2.4, 24, and 240 mg/L) within the natural concentration range of these compounds in FPRs were tested. These bioactive compounds stimulated the growth yield and glucose consumption rate of R. oligosporus, while there was no increase in the biomass yield of N. intermedia. Ellagic acid caused an up to four-fold increase in the biomass yield of R. oligosporus. In addition, octanol and D-limonene showed antifungal effects against N. intermedia. These results may be helpful in the development of fungus-based novel fermented foods.

Filamentous fungi for future functional food and feed

In this review, we offer our opinion of current and expected trends regarding the use of mushrooms and mycelia in food and feed. Mushrooms have provided food for millennia and production methods and species diversity have recently expanded. Beyond mushrooms, cultured fungal mycelia are now harvested as a primary product for food. Mushrooms and mycelia provide dietary protein, lipids and fatty acids, vitamins, fibre, and flavour, and can improve the organoleptic properties of processed foods (including meat analogues). Further, they are often key ingredients in nutritional or therapeutic supplements because of diverse specialised metabolites. Mycelia can also improve feed conversion efficiency, gut health, and wellbeing in livestock. New molecular tools, coupled with quality genetic data, are improving production technologies, enabling the synthesis of specialised metabolites, and creating new processing and valorisation opportunities. Production systems for submerged culture are capital intensive, but investment is required considering the scale of the protein market.

Peptide candidates for the development of therapeutics and vaccines against β-coronavirus infection

Betacoronaviruses (β-CoVs) have caused major viral outbreaks in the last two decades in the world. The mutation and recombination abilities in β-CoVs resulted in zoonotic diseases in humans. Proteins responsible for viral attachment and replication are highly conserved in β-CoVs. These conserved proteins have been extensively studied as targets for preventing infection and the spread of β-CoVs. Peptides are among the most promising candidates for developing vaccines and therapeutics against viral pathogens. The immunostimulatory and viral inhibitory potential of natural and synthetic peptides has been extensively studied since the SARS-CoV outbreak. Food-derived peptides demonstrating high antiviral activity can be used to develop effective therapeutics against β-CoVs. Specificity, tolerability, and customizability of peptides can be explored to develop potent drugs against β-CoVs. However, the proteolytic susceptibility and low bioavailability of peptides pose challenges for the development of therapeutics. This review illustrates the potential role of peptides in eliciting an adaptive immune response and inhibiting different stages of the β-CoV life cycle. Further, the challenges and future directions associated with developing peptide-based therapeutics and vaccines against existing and future β-CoV pathogens have been discussed.

Estimating the Potential of Building Integration and Regional Synergies to Improve the Environmental Performance of Urban Vertical Farming

Vertical farms have expanded rapidly in urban areas to support food system resilience. However, many of these systems source a substantial share of their material and energy requirements outside their urban environments. As urban areas produce significant shares of residual material and energy streams, there is considerable potential to explore the utilization of these streams for urban agriculture in addition to the possibility of employing underutilized urban spaces in residential and commercial buildings. This study aims to explore and assess the potential for developing more circular vertical farming systems which integrate with buildings and utilize residual material and energy streams. We focus on the symbiotic development of a hypothetical urban farm located in the basement of a residential building in Stockholm. Life cycle assessment is used to quantify the environmental performance of synergies related to energy integration and circular material use. Energy-related scenarios include the integration of the farm's waste heat with the host building's heating system and the utilization of solar PV. Circular material synergies include growing media and fertilizers based on residual materials from a local brewery and biogas plant. Finally, a local pick-up system is studied to reduce transportation. The results point to large benefits from integrating the urban farm with the building energy system, reducing the vertical farm's GHG emissions up to 40%. Synergies with the brewery also result in GHG emissions reductions of roughly 20%. No significant change in the environmental impacts was found from the use of solar energy, while the local pick-up system reduces environmental impacts from logistics, although this does not substantially lower the overall environmental impacts. However, there are some trade-offs where scenarios with added infrastructure can also increase material and water resource depletion. The results from the synergies reviewed suggest that proximity and host-building synergies can improve the material and energy efficiency of urban vertical farms. The results provide insights to residential building owners on the benefits of employing residual space for urban food provisioning and knowledge to expand the use of vertical farming and circular economy principles in an urban context.

Poly(ε-L-lysine) and poly(L-diaminopropionic acid) co-produced from spent mushroom substrate fermentation: potential use as food preservatives

Poly(ε-L-lysine) and poly(L-diaminopropionic acid) are valuable homopoly (amino acids) with antimicrobial properties and mainly produced in submerged fermentation. In this study, we investigated their co-production using waste biomass and spent mushroom substrate in solid-state fermentation. Simultaneous production of poly(L-diaminopropionic acid) and poly(ε-L-lysine) was achieved in a single fermentation process using pearl oyster mushroom residues as substrate, with the supplement of glycerol and corn steep liquor. After optimization of the fermentation parameters, the maximum yield of poly(ε-L-lysine) and poly(L-diaminopropionic acid) reached 51.4 mg/g substrate and 25.4 mg/g substrate, respectively. The optimal fermentation conditions were 70% initial moisture content, pH of 6.5, 30°C and an inoculum size of 14%. Furthermore, the fermentation time was reduced from 8 days to 6 days using repeated-batch solid-state fermentation. Finally, the antimicrobial effects of poly(L-diaminopropionic acid) and poly(ε-L-lysine) were evaluated in freshly pressed grape juice, which indicated tremendous potential of this mixture in its use as biological preservative.

The role of filamentous fungi in advancing the development of a sustainable circular bioeconomy

Human activities generate enormous amounts of organic wastes and residues. Filamentous fungi (FF) are able to grow on a broad range of substrates and survive over a wide spectrum of growth conditions. These characteristics enable FF to be exploited in biorefineries for various waste streams. Valorization of food industry byproducts into biomass and various arrays of value-added products using FF creates promising pathways toward a sustainable circular economy. This approach might also contribute to reaching the sustainable development goals set by the United Nations, particularly for zero hunger as well as affordable and clean energy. This paper presents the application of filamentous fungi in food, feeds, fuels, biochemicals, and biopolymers. The nutritional values, health benefits, and safety of foods derived from byproducts of food industries are also addressed. The technoeconomical feasibilities, sustainability aspects and challenges and future perspectives for biorefineries using filamentous fungi are discussed.

Methanogen and nitrifying genes dynamics in immersed membrane bioreactors during anaerobic co-digestion of different organic loading rates food waste

This work was aimed to evaluate the distinctive food waste (FW) organic loading rates (OLR) on methanogen and nitrifying genes dynamics and its correlation with identified relative abundance of bacterial dynamics during the anaerobic digestion. This experiment were carried out in the digesters at high OLR of food wastes at (4 to 8 g volatile solids/liter/day reactor R1) and (6 to 10 g volatile solids/liter/day reactor R2). The results shown that the relative abundance of mcrA, mcrB and mcrG genes were richest in the first day of both R1 and R2. In addition, the most of nitrifying genes were greater in after 34 days digestion in R2, while these genes did not show the specific regularity in R1. Finally, the correlation figure shows that Clostridium and Lactobacillus genera were significantly correlated with the different organic acids and methanogen and nitrifying genes dynamics.

A review of the therapeutic and biological effects of edible and wild mushrooms

Throughout history, mushrooms have occupied an inseparable part of the diet in many countries. Mushrooms are considered a rich source of phytonutrients such as polysaccharides, dietary fibers, and other micronutrients, in addition to various essential amino acids, which are building blocks of vital proteins. In general, mushrooms offer a wide range of health benefits with a large spectrum of pharmacological properties, including antidiabetic, antioxidative, antiviral, antibacterial, osteoprotective, nephroprotective, hepatoprotective, etc. Both wild edible and medicinal mushrooms possess strong therapeutic and biological activities, which are evident from their in vivo and in vitro assays. The multifunctional activities of the mushroom extracts and the targeted potential of each of the compounds in the extracts have a broad range of applications, especially in the healing and repair of various organs and cells in humans. Owing to the presence of the aforementioned properties and rich phytocomposition, mushrooms are being used in the production of nutraceuticals and pharmaceuticals. This review aims to provide a clear insight on the commercially cultivated, wild edible, and medicinal mushrooms with comprehensive information on their phytochemical constituents and properties as part of food and medicine for futuristic exploitation. Future outlook and prospective challenges associated with the cultivation and processing of these medicinal mushrooms as functional foods are also discussed.

Application of cell culture technology and genetic engineering for production of future foods and crop improvement to strengthen food security

The growing population and the climate changes put a pressure on food production globally, therefore a fundamental transformation of food production is required. One approach to accelerate food production is application of modern biotechnology such as cell culture, marker assisted selection, and genetic engineering. Cell culture technology reduces the usage of arable land, while marker-assisted selection increases the genetic gain of crop breeding and genetic engineering enable to introduce a desired traits to crop. The cell culture technology has resulted in development of cultured meat, fungal biomass food (mycoprotein), and bioactive compounds from plant cell culture. Except cultured meat which recently begin to penetrate the market, the other products have been in the market for years. The marker-assisted selection and genetic engineering have contributed significantly to increase the resiliency against emerging pests and abiotic stresses. This review addresses diverse techniques of cell culture technology as well as advanced genetic engineering technology CRISPR Cas-9 and its application for crop improvement. The pros and cons of different techniques as well as the challenges and future perspective of application of modern biotechnology for strengthening food security are also discussed.

Filamentous Fungus Aspergillus oryzae 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 novel use of Aspergillus oryzae cultivated in submerged fermentation on oat flour as a source for food products that do not undergo secondary fermentation or significant downstream processing. The fungus was cultivated in a pilot-scale airlift bioreactor, and the biomass concentration and protein content of the biomass were assessed. A tasting with an untrained panel assessed consumer preferences regarding the taste and texture of minimally processed vegetarian and vegan burger patties made from the biomass, and how the patties fared against established meat-alternative-based patties. The cultivation of Aspergillus oryzae resulted in a yield of 6 g/L dry biomass with a protein content of 37% on a dry weight basis. The taste and texture of the minimally processed fungal burger patties were to the liking of some participants. This was also reflected in diverse feedback provided by the participants. The cultivation of the fungus on oat flour and its utilization in developing burger patties shows its promising potential for the production of nutritious food. The applications of the fungus can be further developed by exploring other favorable ways to texture and season this relatively new functional food source to the preferences of consumers.

Recycling bread waste into chemical building blocks using a circular biorefining approach

Food waste is a global problem, causing significant environmental harm and resulting in substantial economic losses globally. Bread is the commonly wasted food item in the developed world and presents a severe problem for the majority of European nations. It is the second most wasted food item in the UK after potatoes, with an equivalent of 20 million slices of bread thrown away daily. Bread is a starchy material and a rich and clean source of easily extractable fermentable sugars - this is in direct contrast to lignocellulosic feedstocks where harsh physical, chemical and/or enzymatic pretreatment processes are required for release of fermentable sugars. Furthermore, these necessary lignocellulosic pretreatment methods often produce sugars contaminated with fermentation inhibitors. Therefore, bread waste presents a clear opportunity as a potential carbon source for novel commercial processes and, to this end, several alternative routes have been developed to utilize bread waste. Possibilities for direct recycling of bread waste within the food industry are limited due to the relatively short material lifetime, stringent process and hygiene requirements. Anaerobic digestion (AD) and incineration are commonly employed methods for the valorisation of bread waste, generating limited amounts of green energy but with little other environmental or economic benefits. Most food wastes and by-products in the UK including bakery waste are treated through AD processes that fail to harness the full potential of the these wastes. This short communication reviews the challenges of handling bread waste, with a focus on a specific UK scenario. The review will consider how bread waste is generated across the supply chain, current practices to deal with the waste and logistics challenges in waste collection. The presence of clean and high-quality fermentable sugars, proteins and other nutrients in bread make it an ideal substrate for generating chemicals, fuels, bioplastics, pharmaceuticals and other renewable products through microbial fermentations. We suggest potential applications for recycling bread waste into its chemical building blocks through a fermentative route where a circular biorefining approach could maximize resource recovery and environmental savings and eliminate waste to as close to zero as possible.

The Use of Life Cycle Assessment in the Support of the Development of Fungal Food Products from Surplus Bread

The use of food waste as feedstock in the manufacture of high-value products is a promising avenue to contribute to circular economy. Considering that the majority of environmental impacts of products are determined in the early phases of product development, it is crucial to integrate life cycle assessment during these phases. This study integrates environmental considerations in the development of solid-state fermentation based on the cultivation of N. intermedia for the production of a fungal food product using surplus bread as a substrate. The product can be sold as a ready-to-eat meal to reduce waste while generating additional income. Four inoculation scenarios were proposed, based on the use of bread, molasses, and glucose as substrate, and one scenario based on backslopping. The environmental performance was assessed, and the quality of the fungal product was evaluated in terms of morphology and protein content. The protein content of the fungal food product was similar in all scenarios, varying from 25% to 29%. The scenario based on backslopping showed the lowest environmental impacts while maintaining high protein content. The results show that the inoculum production and the solid-state fermentation are the two environmental hotspots and should be in focus when optimizing the process.

Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread

The utilisation of food production by-products back into food production within a circular food economy is one of the driving examples to improve sustainability within the food industry. Brewers spent grain is the most abundant by-product from the brewing industry, with currently most of it being used as animal feed. In this study, we utilised brewers spent grain as a substrate in a solid-state fermentation in order to produce a Type-3 sourdough culture. Sourdough bread is becoming increasingly popular throughout the western world. The use of fermented brewers spent grain in the production of sourdough bread yielded sourdough bread that was acceptable by consumers. We also investigated the production and presence of the main organic acids in sourdough during the proofing process and the baking process. The baking trials showed that there was a reduction in both lactic and acetic acid content during the actual baking process. The reduction in the concentration of both organic acids appears to be at the heart of the observation that for both organic acids, there is typically a lower concentration in the crust compared to the crumb of the sourdough breads, which was observed in our sourdough breads and those commercially available.

Brewers' spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

The nutritional properties of brewers' spent grain (BSG) have been widely studied, considering its potential as a healthy food ingredient. Because of its fiber composition (amount and ratio), however, adding BSG into the food matrix to bring about changes in physical properties has been believed to impact negatively on the acceptability of the final products' properties, particularly color and texture. Fiber modification can enhance the quality of fiber and can be applied to BSG. Although it appears challenging, modifying fiber composition requires further study, particularly if the acceptability of the final products is to be improved. Furthermore, the level of fiber degradation during the modification treatment needs to be examined to meet the increased demand for BSG in final food products. This concise synthesis provides a new perspective for increasing the use of BSG as a food ingredient that is characterized by high nutrition and acceptability.

Techno-Economic Analysis of Bioethanol Plant By-Product Valorization: Exploring Market Opportunities with Protein-Rich Fungal Biomass Production

The feasibility of dry-grind bioethanol plants is extremely dependent on selling prices of ethanol and by-products, known as Dried distillers grains with solubles (DDGS), and sold as animal feed. Increasing the amount and quality of the by-products can widen potential feed and food markets and improve the process economy and robustness to price fluctuations of ethanol and grain. In this study, the techno-economic analysis of a bioethanol plant was investigated. Integration of edible filamentous fungi into the process leading to the conversion of sidestreams into ethanol and protein-rich fungal biomass for food and feed applications was considered, and its impact was investigated. Sensitivity analysis considered variations on process capacity, on the price of grain and ethanol, and on the price of fungal biomass considering its use for various animal feed (e.g., pig and fish) and human food markets. Selling the fungal biomass in the human food market resulted in 5.56 times higher NPV (net present value) than the base case bioethanol plant after 20 years. Integration of a low-performing strain towards ethanol, followed by the usage of the fungal biomass in the food sector, was found to be the most resistant scenario to the low ethanol selling price and increasing grain price. This study showed that the competitiveness of ethanol plants in the fuel market could be reinforced while meeting the increasing demand for protein sources.