Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study

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 nov...

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Detalles Bibliográficos
Autores principales: Rousta, Neda, Hellwig, Coralie, Wainaina, Steven, Lukitawesa, Lukitawesa, Agnihotri, Swarnima, Rousta, Kamran, Taherzadeh, Mohammad J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623592/
https://www.ncbi.nlm.nih.gov/pubmed/34829052
http://dx.doi.org/10.3390/foods10112774

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623592/
https://www.ncbi.nlm.nih.gov/pubmed/34829052
http://dx.doi.org/10.3390/foods10112774

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