Enzyme-mediated dye degradation
Fusarium venenatum A3/5 used waste-relevant carbon sources in markedly different ways, affecting feedstock choices for mycoprotein production. Researchers combined microlitre cultures, optical-density calibration, UHPLC time series and Gompertz models. Glucose and sucrose enabled fast growth but produced low biomass yields and substantial ethanol. Fructose gave the highest yield, at 0.49 g/g, while lactose consumption reached only 34% after 234.5 hours. An expired functional drink produced 18.37 g/L biomass, versus 12.49 g/L for a matched synthetic control. Beverage waste was the strongest tested feedstock, but evidence covers one real waste stream.
27 September 2026
Fungal Biology and Applications
Filamentous fungi in Europe were reviewed through EFSA safety assessments and recent agri-food applications, with particular attention to Aspergillus. Aspergillus and Trichoderma represented about 70% of fungal safety notifications, chiefly for food-enzyme manufacture and animal-feed additives, respectively. Assessments from 2020–2025 identified hydrolases, especially glycosylases and esterases, as major Aspergillus-derived enzymes used in food processing. The review also covered fungal mycoprotein, bakery ingredients, fermented drinks, and production of aromatic compounds by Aspergillus, Trichoderma, Penicillium, and Fusarium species.
20 August 2026
Plant and Biological Electrophysiology Studies
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.
11 August 2026