Ändra sökning
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • harvard-cite-them-right
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation – A Pilot Study
Högskolan i Borås, Akademin för textil, teknik och ekonomi.ORCID-id: 0000-0002-6853-9147
Högskolan i Borås, Akademin för textil, teknik och ekonomi.ORCID-id: 0000-0002-8280-5042
Högskolan i Borås, Akademin för textil, teknik och ekonomi.ORCID-id: 0000-0003-4709-5126
Högskolan i Borås, Akademin för textil, teknik och ekonomi.ORCID-id: 0000-0002-7387-2358
Visa övriga samt affilieringar
2021 (Engelska)Ingår i: Foods, E-ISSN 2304-8158, Vol. 10, nr 11, artikel-id 2774Artikel i tidskrift (Refereegranskat) Published
Hållbar utveckling
Verkets författare anser att innehållet i publikationen faller inom ämnet hållbar utveckling.
Abstract [en]

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. 

Ort, förlag, år, upplaga, sidor
2021. Vol. 10, nr 11, artikel-id 2774
Nyckelord [en]
Plant Science, Health Professions (miscellaneous), Health(social science), Microbiology, Food Science
Nationell ämneskategori
Teknik och teknologier Naturvetenskap Samhällsvetenskap
Forskningsämne
Resursåtervinning
Identifikatorer
URN: urn:nbn:se:hb:diva-26900DOI: 10.3390/foods10112774ISI: 000806924000001Scopus ID: 2-s2.0-85119110546OAI: oai:DiVA.org:hb-26900DiVA, id: diva2:1611114
Tillgänglig från: 2021-11-12 Skapad: 2021-11-12 Senast uppdaterad: 2023-08-18Bibliografiskt granskad
Ingår i avhandling
1. Harnessing the potential of filamentous fungi for sustainable and healthy food system
Öppna denna publikation i ny flik eller fönster >>Harnessing the potential of filamentous fungi for sustainable and healthy food system
2023 (Engelska)Doktorsavhandling, sammanläggning (Övrigt vetenskapligt)
Abstract [en]

Food systems have the potential to improve human health while contributing to environmental sustainability; however, they are currently endangering both. The current food system, which is often based on animal farming, is responsible for global greenhouse gas emissions, and increases the incidence of, and mortality from, non-communicable diseases. Providing the growing global population with healthy food from sustainable systems is an urgent requirement. Microbial fermentation is expected to play a significant role in the transition to sustainable and healthy food systems. Microorganisms, such as edible filamentous fungi, can be a part of the solution. The versatility of filamentous fungi enables them to grow on a variety of substrates in submerged or solid-state fermentation, which minimizes substrate limitations, as well as exhaustive land and water requirements in the cultivation process. In this thesis, the potential of filamentous fungi in the production of sustainable and healthy food, and optimization of fungal biomass production through submerged fermentation on synthetic glucose- and oat-based media, were studied. Additionally, scale-up, sensory characteristics, and nutritional profiles were assessed.

In order to evaluate the production of sustainable and healthy food from filamentous fungi, Aspergillus oryzae, a fungus that is commonly used in food production, was cultivated on oat flour in a pilot-scale airlift bioreactor. The nutrient-rich fungal biomass obtained by increasing the protein content was characterized by an improved ratio of essential amino and fatty acids, and an increase in dietary fiber, minerals, and vitamins. Fungal biomass was converted to Burger patties with minimal downstream processing, which were then subjected to sensory evaluation using an untrained panel. Inspired by the ability of filamentous fungi to produce different bioactive compounds, four strains of edible filamentous fungi commercially used in food production, namely, Aspergillus oryzae, Rhizopus oryzae, Neurospora intermedia, and Rhizopus oligosporus, were cultivated in a semi-synthetic medium using submerged fermentation to screen for the synthesis of the bioactive compound L-carnitine. The formation of L-carnitine can be enhanced by modulating various factors, such as the fungal strain, cultivation time, and the presence of yeast extract. Aspergillus oryzae was found to have a much greater potential for L-carnitine production than Rhizopus sp and Neurospora intermedia.

In terms of moving towards a sustainable and healthy food supply system, this thesis might contribute not only industrially but also in terms of policy development.

Ort, förlag, år, upplaga, sidor
Borås: Högskolan i Borås, 2023
Serie
Skrifter från Högskolan i Borås, ISSN 0280-381X ; 143
Nyckelord
sustainable food system, mycoprotein, bioactive compounds, L-carnitine, submerged fermentation, healthy food, edible filamentous fungi
Nationell ämneskategori
Annan industriell bioteknik
Forskningsämne
Resursåtervinning
Identifikatorer
urn:nbn:se:hb:diva-30011 (URN)978-91-89833-18-0 (ISBN)978-91-89833-19-7 (ISBN)
Disputation
2023-09-11, C203, Allégatan 1, Borås, 10:00 (Engelska)
Opponent
Handledare
Tillgänglig från: 2023-08-21 Skapad: 2023-06-30 Senast uppdaterad: 2023-08-18Bibliografiskt granskad

Open Access i DiVA

fulltext(2226 kB)539 nedladdningar
Filinformation
Filnamn FULLTEXT01.pdfFilstorlek 2226 kBChecksumma SHA-512
d6030c8bb637dd082d549e2347fbfdb12f78b57881dbda5330166c3ee5b15ce47650ebedf63079cbc6d4c2edba54749de5fff5137f8faf682e931bafed89eff0
Typ fulltextMimetyp application/pdf

Övriga länkar

Förlagets fulltextScopus

Person

Rousta, NedaHellwig, CoralieWainaina, StevenLukitawesa, LukitawesaAgnihotri, SwarnimaRousta, KamranTaherzadeh, Mohammad J

Sök vidare i DiVA

Av författaren/redaktören
Rousta, NedaHellwig, CoralieWainaina, StevenLukitawesa, LukitawesaAgnihotri, SwarnimaRousta, KamranTaherzadeh, Mohammad J
Av organisationen
Akademin för textil, teknik och ekonomi
Teknik och teknologierNaturvetenskapSamhällsvetenskap

Sök vidare utanför DiVA

GoogleGoogle Scholar
Totalt: 539 nedladdningar
Antalet nedladdningar är summan av nedladdningar för alla fulltexter. Det kan inkludera t.ex tidigare versioner som nu inte längre är tillgängliga.

doi
urn-nbn

Altmetricpoäng

doi
urn-nbn
Totalt: 259 träffar
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • harvard-cite-them-right
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf