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RESEARCH ARTICLE

Understanding the effects of thermal treatments on quality attributes and purine content of a solid-state fermented mycelium-based ingredient

Innovative Food Science & Emerging Technologies · 11 August 2026 · DOI 10.1016/j.ifset.2026.104649

Researchers heated a mycelium-based ingredient at 60, 75 and 90 °C, then measured purines, microbial counts, texture and colour. The ingredient, supplied by Millow AB, was made by growing Rhizopus oligosporus on oat okara through solid-state fermentation. Treatment at 60 °C lowered hardness, while 75 and 90 °C produced denser structures. Colour changed little, and viable microorganisms were scarce or undetectable. Purine concentrations did not decline at any temperature, indicating that these mild heating conditions cannot lower purines in this product.

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