Throughout history, mushrooms have occupied an inseparable part of the diet in many
countries. Mushrooms are considered a rich source of phytonutrients such as …

Yarrowia lipolytica, an oleagineous species of yeast, is a carrier of various important
nutrients. The biomass of this yeast is an extensive source of protein, exogenous amino …

Aquaculture has been one of the fastest‐growing food production systems sectors for over
three decades. With its growth, the demand for alternative, cheaper and high‐quality feed …

By utilizing their powerful metabolic versatility, filamentous fungi can be utilized in
bioprocesses aimed at achieving circular economy. With the current digital transformation …

Filamentous fungi serve as potential candidates in the production of different value-added
products. In the context of food, there are several advantages of using filamentous fungi for …

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 …

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 …

This study investigated the effect of solid-state fermentation of wild turmeric (Curcuma
aromatica) with Rhizopus oligosporus, a common fungus found in fermented soy tempeh, on …

Soybean seeds of eight different varieties were processed to tempeh. Factors affecting each
step of tempeh making include isoflavone profile, FRAP (ferric ion reducing antioxidant …

Wild-simulated ginseng (WSG) grown in the mountains without specific facilities is widely
used as functional foods in Asian countries due to its bioactive compounds, such as …