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FILAMENTOUS FUNGI (MOLDS) AS A FOOD SOURCE

Year 2024, Volume: 49 Issue: 4, 751 - 765, 14.08.2024

Burcu Kaya , Yonca Yuceer

https://doi.org/10.15237/gida.GD24027

Abstract

The increasing human population and the consequent rise in food demand will make it progressively difficult to access a diet containing sufficient nutrients in the future. The availability of current plant and animal-based foods depends on climate and has negative effects on the environment in long-term. Therefore, researchers are looking for alternative sources to facilitate, and promote the transition to a sustainable diet. Filamentous fungi can break down complex substrates and convert them into valuable products. Fungal biomass obtained through fermentation is a source of important essential compounds such as proteins, enzymes, antioxidants, vitamins, minerals, polyunsaturated fatty acids, organic acids, and fibers. The most well-known commercial example of an alternative food source with meat-like texture produced from the biomass of a filamentous fungus, Fusarium venenatum, is Quorn. Recent studies have focused on the development of high-value-added products, and the achievement of sustainability by utilizing filamentous fungi to process food industry waste and by-products. This review covers studies on biomass production from food waste or by-products using filamentous fungi, its composition, and its effects on health.

Keywords

biomass food waste and by-product filamentous fungi mycoprotein sustainable diet

References

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FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ

Year 2024, Volume: 49 Issue: 4, 751 - 765, 14.08.2024

Burcu Kaya , Yonca Yuceer

https://doi.org/10.15237/gida.GD24027

Abstract

İnsan nüfusu ile artan besin ihtiyacı, gelecekte yeterli besin maddelerini içeren bir diyete erişimi giderek zorlaştıracaktır. Mevcut bitkisel ve hayvansal kaynaklı besinlerin varlığı iklime bağlıdır ve uzun vadede çevreye olumsuz etkileri olmaktadır. Bu nedenle araştırmacılar, sürdürülebilir diyete geçişi kolaylaştırmak ve teşvik etmek amacıyla alternatif kaynak arayışındadırlar. Filamentli funguslar karmaşık substratları parçalayarak değerli ürünlere dönüştürebilmektedir. Fermantasyon yoluyla elde edilen fungus biyokütlesi, protein, enzim, antioksidan madde, vitaminler, mineraller, çoklu doymamış yağ asitleri, organik asit ve lif gibi önemli esasiyel bileşiklerin kaynağıdır. Filamentli bir fungus olan Fusarium venenatum biyokütlesinden üretilen et benzeri dokuya sahip alternatif besin kaynağının en çok bilinen ticari örneği Quorn’dur. Son dönemde yapılan çalışmalar filamentli fungusları kullanarak gıda endüstrisi atık ve yan ürünlerinden katma değeri yüksek ürünler geliştirilmesi ve sürdürülebilirliğin sağlanmasına odaklanmıştır. Bu derleme filamentli funguslar kullanılarak gıda atık veya yan ürünlerinden biyokütle üretimi, bileşimi ve sağlık üzerine etkileri konularında yapılan çalışmaları kapsamaktadır.

Keywords

biyokütle gıda atık ve yan ürünü filamentli fungus mikoprotein sürdürülebilir diyet

References

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  • Amara, A. A., El-Baky, N. A. (2023). Fungi as a source of edible proteins and animal feed. Journal of Fungi, 9(1): 73, doi: 10.3390/jof9010073.
  • Atta-Delgado, M. X., Lozano, S. P. G., Torres, J. A. (2023). A survey on the prevalence of sustainable diets and the eating experience satisfaction. Innovative Food Science & Emerging Technologies, 84: 103305, doi: 10.1016/ j.ifset.2023.103305.
  • Awasthi, M. K., Kumar, V., Hellwig, C., Wikandari, R., Harirchi, S., Sar, T., Taherzadeh, M. J. (2022). Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects. Food Research International, 164: 112318, doi: 10.1016/j.foodres.2022.112318.
  • Barnharst, T., Sun, X., Rajendran, A., Urriola, P., Shurson, G., Hu, B. (2021). Enhanced protein and amino acids of corn–ethanol co-product by Mucor indicus and Rhizopus oryzae. Bioprocess and Biosystems Engineering, 44(9): 1989-2000, doi: 10.1007/ s00449-021-02580-0.
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There are 68 citations in total.

Details

Primary Language Turkish
Subjects Food Biotechnology
Journal Section Articles
Authors

Burcu Kaya 0000-0003-1755-7705

Yonca Yuceer 0000-0002-9028-2923

Publication Date August 14, 2024
Submission Date February 14, 2024
Acceptance Date August 5, 2024
Published in Issue Year 2024 Volume: 49 Issue: 4

Cite

APA Kaya, B., & Yuceer, Y. (2024). FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ. Gıda, 49(4), 751-765. https://doi.org/10.15237/gida.GD24027
AMA Kaya B, Yuceer Y. FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ. The Journal of Food. August 2024;49(4):751-765. doi:10.15237/gida.GD24027
Chicago Kaya, Burcu, and Yonca Yuceer. “FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ”. Gıda 49, no. 4 (August 2024): 751-65. https://doi.org/10.15237/gida.GD24027.
EndNote Kaya B, Yuceer Y (August 1, 2024) FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ. Gıda 49 4 751–765.
IEEE B. Kaya and Y. Yuceer, “FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ”, The Journal of Food, vol. 49, no. 4, pp. 751–765, 2024, doi: 10.15237/gida.GD24027.
ISNAD Kaya, Burcu - Yuceer, Yonca. “FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ”. Gıda 49/4 (August 2024), 751-765. https://doi.org/10.15237/gida.GD24027.
JAMA Kaya B, Yuceer Y. FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ. The Journal of Food. 2024;49:751–765.
MLA Kaya, Burcu and Yonca Yuceer. “FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ”. Gıda, vol. 49, no. 4, 2024, pp. 751-65, doi:10.15237/gida.GD24027.
Vancouver Kaya B, Yuceer Y. FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ. The Journal of Food. 2024;49(4):751-65.
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