Bread waste represents a significant fraction of organic waste in Europe, creating both environmental challenges and opportunities for valorization. Solid-state fermentation (SSF) with filamentous fungi is a proven approach for upcycling such residues into protein-rich biomass. This study aimed to utilize SSF with the edible fungus Neurospora intermedia to convert stale bread into a mycelium-bread product with enhanced nutritional qualities for potential applications in both human food and animal feed. A five-day solid-state fermentation was optimized by systematically varying key environmental parameters (temperature, substrate moisture, and relative humidity). The product generated under optimal conditions was then subjected to a comprehensive nutritional analysis, including its amino acid and fatty acid profiles and mineral content, to evaluate its potential for food and feed applications. Under optimal conditions (30 °C, 60% initial moisture and 50% relative humidity, the crude protein content of the mycelium-bread product increased from 12.2 g/100g dry matter (DM) in the initial bread to 34.8 g/100g DM. The nutritional profile of the optimized product was substantially improved, featuring a marked increase in the essential amino acid lysine and the bioconversion of starch (from 61.6 to 1.44%) into 15.2 g/100g DM of functional fungal fiber. Moreover, a substantial improvement was observed in the lipid quality, evidenced by the PUFA/SFA ratio increasing from 0.72 to 2.10 after the fermentation. This study highlights the potential of SSF using N. intermedia to upcycle organic residues such as stale bread into a sustainable protein source with multi-nutrient potential for food and feed applications.

Introduction: Fermented whey-based products show significant potential as functional foods, owing to their rich nutritional profile and the generation of bioactive compounds during fermentation. This systematic narrative review evaluates the health effects of fermented-whey consumption based on evidence from human studies in adults.

Methods: A systematic literature search was conducted using electronic databases including, PubMed, Scopus, and Cochrane Library for studies published between 1.1.1970 and 31.12.2024. All human clinical studies conducted with adults over 18 years old were included in this study. Inclusion criteria were randomized controlled trials and clinical studies involving adults consuming fermented whey products. Data extraction and quality assessment were performed using CADIMA software and standardized protocols. Studies identified by the search strategy and extracted data were screened independently by 2 reviewers using the CADIMA software. Risk of bias was assessed using the Risk of Bias 2 tool.

Results: After screening 1852 titles and abstracts and assessing 20 articles for eligibility, a total of 12 human intervention studies met the inclusion criteria and were included in the systematic narrative review. Consumption of fermented whey products was associated with improvements in muscle mass, glycemic control, lipid profiles (notably triglycerides and LDL cholesterol), immune function (e.g., increased natural killer cell activity), and reductions in oxidative stress and inflammation. Some studies also reported benefits for gastrointestinal and urinary tract health. The health effects were attributed to increased bioavailability of branched-chain amino acids, bioactive peptides, and microbial metabolites such as exopolysaccharides and short-chain fatty acids. Most interventions were well tolerated, with no serious adverse effects reported.

Conclusion: Fermented whey products demonstrate promising health benefits across multiple physiological systems. While current evidence supports their use as functional food ingredients, further large-scale, long-term clinical trials are needed to confirm efficacy and elucidate mechanisms of action. Fermented whey appears to be a safe and versatile option for enhancing adult nutrition and health.

Fermented wheat germ extract (FWGE) is one of the few fermented food products listed in the EFSA novel food Catalogue. It is derived from wheat germ, a by-product of wheat processing, through fermentation with Sacchoromyces cerevisiae. The most widely studied and patented form of FWGE is marketed as Avemar (also referred to as MSC), standardized to contain methoxy-substituted benzoquinones. Given its predominant use in research, this systematic narrative review focused primarily on FWGE use within the medical application. The objective of this review was to systematically evaluate the functionality and potential health benefits of FWGE, following the Study Protocol-S8 developed under COST Action CA20128 – PIMENTO and registered on the Open Science Framework (https://osf.io/fq53j/). A systematic literature search of human studies was conducted through PubMed, Scopus, and Cochrane Library. Studies involving adult participants who received FWGE interventions were included, with primary clinical endpoints selected according to the main indications for FWGE. Additional outcomes were reported when available. Out of the 51 records identified by the literature search, six studies met the inclusion criteria. Data from these studies were extracted and synthesized in summary tables. Supplementary information on the functionality of FWGE was retrieved through a non-systematic search of animal and in vitro studies. Furthermore, this review highlights the potential bioactive constituents of FWGE, particularly benzoquinones, peptides, and phenolic compounds, as mediators of its anticancer and anti-inflammatory properties. Among its proposed mechanisms, FWGE may suppress cancer cell proliferation by disrupting the glucose-related metabolic pathways. While the findings suggest that FWGE may possess therapeutic potential, especially in oncology, the strength of evidence remains limited. Of the six included human studies, only four employed proper control groups and only two demonstrated high methodological quality. As such, the current evidence base is insufficient to draw definitive conclusions, and well-designed clinical trials are needed to strengthen this evidence. Moreover, future research should also explore the development of novel FWGE formulations with enhanced bioactive profiles, optimized by modulating fermentation conditions, including such as microbial strain, pH, temperature, and duration.

Wastes are unceasingly generated in the world, and most of them can be recycled, reused, or recovered to promote a circular economy. Among waste treatment approaches, the anaerobic digestion (AD) process has been considered as an ideal process due to its ecological benefits (reduction of unpleasant odor, pathogens accumulation, or greenhouse gas emission), social and economic advantages, and energy saving. In addition to biogas production, this process can be used to produce various bioproducts, such as biopolymers, bioplastics, biomass, biofertilizers, and biolipids. Interestingly, the AD process residue or digestate is a nutrient-rich by-product that can be used as a biofertilizer for agronomical purposes to balance N-P cycle in the soils. Despite of numerous benefits of AD, less than 1 % of waste is treated by this process. This process has the potential to be integrated with other waste treatment approaches to increase waste treatment efficiency. Therefore, it is essential to focus on each advantage and clarify ambiguity in order to satisfy more countries for employing AD for waste treatment. In this review, various benefits of AD are evaluated; and its potential impacts on particularly agriculture are examined in detail. Additionally, potential biomass and wastes that can be used for anaerobic digestion worldwide are deliberated. Besides, a critical perspective has been developed on the economic, environmental, and social evaluation of the benefits of AD and, as a final point, focused on an integrated circular cascading approach. 

The work reported here aimed to enhance the reduction of the downstream intermediates 2-hydroxybiphenyl (2-HBP) and 2-(2′hydroxyphenyl ethan-1-al) produced by biodesulfurization of DBT (dibenzothiophene) and BT (benzothiophene) using Paenibacillus strains (32O-W and 32O-Y). Salicylaldehyde was used as a surrogate for 2-(2′hydroxybiphenyl ethan-1-al), as the two compounds are structurally very similar while the latter is not commercially available. Five strategies were tested using growth in media containing either 2-HBP or salicylaldehyde: use of single strain cultures, co-culturing, genetic engineering to express Vitreoscilla hemoglobin (VHb), cell immobilization, and nanoparticle coating of cells. Cell growth and reduction of 2-HBP and salicylaldehyde were measured during 96 h of culturing. Regarding 2-HBP reduction, 32O-Y was generally better than 32O-W (about 50% for free cells, and as much as 16% for immobilized cells, and 24% for coated cells); co-culturing did not provide any consistent advantage, while VHb expression increased utilization only for 32O-W (by about 50%). Immobilization and coating resulted in large improvements for both strains (as much as 3700%). Free, immobilized, and coated cells of 32O-Y all removed salicylaldehyde, while only immobilized 32O-W cells were able to do so. For 32O-Y, co-culturing and coating, but not VHb expression, resulted in improvements in salicylaldehyde reduction (of up to 31%). Thus, alginate immobilization or nanoparticle coating of bacterial cells may be useful approaches for enhancing the reduction of DBT or BT biodesulfurization end products, and thus the overall biodesulfurization process for petroleum and petroleum products.

Investigation of the nutritional properties, biological activities, volatile compounds and sensory properties of fungal biomass and supernatants obtained from cheese whey powder fermented with Aspergillus oryzae and Neurospora intermedia was aimed in this study. The biomass produced by A. oryzae exhibited higher total lipid (118.54 g/kg) and total essential amino acid (62.05 g/kg) contents improve in comparison to N. intermedia. In contrast, the N. intermedia biomass showed superior bioactive properties, with the highest levels of total phenolics (4.72 mg gallic acid/g dry basis), total flavonoids, (23.85 mg quercetin/dry basis), and antioxidant activities (221.49 mg Trolox/g dry basis). Furthermore, the A. oryzae biomass derived from whey powder significantly enhanced the concentration of 1-octen-3-ol from 15.64 to 129.35 µg/kg, indicating its potential for improving the flavor profiles of food products with a natural mushroom-like aroma. Whey powder fermented with A. oryzae and N. intermedia contained significant amounts of calcium, sodium, and magnesium. The dominant mineral in the supernatant was Mg (7.40–7.90 mg/L) and a distinct fruity aroma was observed especially in the N. intermedia supernatant. These findings highlight the potential of fungal fermentation to convert dairy industry byproducts into nutrient-dense, flavor-enhancing alternatives.

Organic-waste-derived volatile fatty acids (VFAs) are promising substrates for fungal biomass cultivation, offering a nutrient-rich medium capable of meeting microbial growth requirements. However, the growth and biomass productivity are highly influenced by the VFAs’ composition and mode of operation. This study investigated the cultivation of Aspergillus oryzae fungal biomass using agro-industrial-derived VFA effluent, employing repeated-batch and fed-batch (stepwise and continuous-feeding) cultivation modes to evaluate fungal growth and biomass composition. The highest dry biomass yield of 0.41 dry biomass/gVFAs_fed (g/g) was achieved in fed-batch mode with continuous feeding, where the biomass exhibited pellet morphology, facilitating ease of harvesting. The crude protein content varied according to the cultivation strategy, reaching 45–53% in continuous-feeding fed-batch mode, while it was 34–42% in stepwise fed-batch mode. Additionally, the fungal biomass contained significant levels of essential macronutrients and trace elements, including Mg, Ca, K, Mn, and Fe, which are crucial if the biomass is intended to be used in animal feed formulations. This study highlights the effects of cultivation modes on biomass composition and the potential of VFA-derived fungal biomass as a sustainable feed ingredient.

Bacterial cellulose (BC) was produced by Komagataeibacter xylinus strains lacking (vgb−) or expressing (vgb+) Vitreoscilla hemoglobin (VHb). The effects of VHb expression and agitation (static, 50 rpm, 100 rpm) on BC properties were investigated using glucose- and sucrose-based media. VHb expression increased the water absorption capacity (WAC) under all conditions, while shaking reduced WAC by 32–45%. Although no significant differences were observed in FTIR spectra or thermal degradation onset temperatures, X-ray diffraction revealed a 24–38% reduction in the crystallinity index in vgb+ BC compared to vgb−, particularly under static conditions. These findings suggest that VHb expression and cultivation strategies effectively modulate the physicochemical properties of BC, enabling its customization for targeted applications such as high-absorbency wound dressings, tissue engineering scaffolds, or biodegradable packaging. © 2025 The Author(s). Published with license by Taylor & Francis Group, LLC.

Despite being considered a premium material, leather poses both environmental and ethical issues. Thus, sustainable alternatives such as vegan leather are in high demand. Therefore, in this study, we aimed to produce vegan leather using vegetable tannins and fungi grown on bread waste. Fungal cultivation was carried out in a bubble column bioreactor using nutrients extracted from bread as substrate. To obtain tanned biomass, the biomass was subjected to vegetable tanning (using Tara, Myrobalan, Chestnut, and Indusol ATO tannins). A mild alkali treatment isolated the fibrous cell wall material from fungal biomass. Different composite sheets were prepared by wet-laying the tanned biomass and cell wall material and placing them in a multilayer arrangement. The composites were post-treated with glycerol and a bio-based binder to improve their mechanical properties. Myrobalan-tanned biomass composites after glycerol and bio-based binder post-treatments had the highest flexibility of 14.8% elongation at break, and Tara-tanned biomass composites had the highest tensile strength of 20.5 MPa. Ashby’s chart demonstrates the relationship between the sheets produced and natural leather. SEM was used to demonstrate the softer and smoother morphologies of the Chestnut and Indusol ATO-tanned composite sheets after post-treatment. Overall, this study presents multilayer fungal biocomposites as a promising vegan alternative leather.

The transition from laboratory scale production to industrial scale implementation is a critical step in introducing innovative technologies into the industry. Pilot-scale studies play a pivotal role in ensuring a smooth transition with minimal risks. This study investigates the scalability of a pilot-scale submerged membrane bioreactor (MBR) to produce volatile fatty acids (VFAs) as a sustainable alternative feed ingredient for ruminants. Building upon previous laboratory-scale research, this study aims to validate the scalability and replicability of the technology, ensuring that the results obtained at a smaller scale can be consistently achieved at a larger scale. Through the acidogenic fermentation of potato protein liquor (PPL) and apple pomace (AP) inoculated with rumen microorganisms, VFAs have been produced, and recovered over 105 days. Strategic adjustments to the organic loading rate (OLR, 2 gVS/L.day) achieved high and stable total VFAs concentration (above 10 g/L) with average VFAs yield of 0.47 gVFAs/gVSadded by effectively inhibiting methanogenesis. The favorable characteristics of the VFAs effluent, including its pH, VFAs distribution (high acetic and caproic acids), and ammonium content (around 400 mg/L), suggest its potential as a sustainable feed ingredient for ruminants. Further research is necessary to explore the precise effects and optimal utilization of VFAs as a feed supplement, but this study presents a promising step towards sustainable VFAs production and its application in the livestock sector.