The concept of “ethno‐microbiology” is to understand the indigenous knowledge of the
Indian people for production of culturally and organoleptically acceptable fermented foods …

Filamentous fungi are able to produce a wide range of valuable proteins and enzymes for
many industrial applications. Recent advances in fungal genomics and experimental …

Filamentous fungi are a large and diverse taxonomically group of microorganisms found in
all habitats worldwide. They grow as a network of cells called hyphae. Since filamentous …

Highlights•Fungi are domesticated in Asia for production of fermented foods.•Tempe, an
Indonesian fermented soybean, is fermented by Rhizopus oligosporus.•Koji, a Japanese …

Interest in incorporating edible insects into the diet is increasing due to their nutritional
content. The most critical challenges are related to the low acceptability of the consumer due …

The current animal-based production of protein-rich foods is unsustainable, especially in
light of continued population growth. New alternative proteinaceous foods are therefore …

Highlights•Fungi leave their unique chemical signature on the foods they colonize.•
Metabolomics can enlighten fungi biochemical processes fungi and characterize novel …

Background The exceptional protein secretion capacity, intricate post-translational
modification processes, and inherent safety features of A. oryzae make it a promising …

This study aimed to obtain an Aspergillus oryzae strain with high protease activity and to
evaluate its potential to apply as starter culture in bean-based fermented foods (BBFFs) …

Molds (filamentous fungi) and yeasts have been used for the production of foods and
beverages throughout the world since ancient times (Venturini Copetti, 2019). For example …