06 / Fungal Biology and Applications

Fungal Biology and Applications

Published reporting, research and funding records filed under Fungal Biology and Applications.

Standing description

Cell-Ag has published 4 records under Fungal Biology and Applications, covering reporting, research digests and funding calls. The most recent entry is dated 27 September 2026. The organisations named most often in this coverage are Cornell University.

Organisations in this topic

Cornell University · 1

WEEK OF 21 SEPTEMBER 2026

SCIENCE

Kinetic phenotyping of Fusarium venenatum A3/5 across waste-relevant carbon substrates

27 September 2026 · Enzyme-mediated dye degradation · Mycotoxins in Agriculture and Food · Fungal Biology and Applications

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.

SCIENCE

Valorisation of Fermentation Side-Stream for Waste-to-Mycoprotein: Nutrient Composition, Metabolic Insights and Process Optimisation

27 September 2026 · Biofuel production and bioconversion · Microbial Metabolic Engineering and Bioproduction · Fungal Biology and Applications

Researchers assessed whether centrate left from industrial Fusarium venenatum fermentation could supply nutrients for producing additional fungal biomass. After analysing its composition, they created a synthetic equivalent and tested nutrient combinations in 46 runs using Box-Behnken experimental design and response-surface modelling. Biomass yields varied from 0.22 to 3.87 g/L, with glucose and ammonia exerting the largest, nonlinear effects. Optimisation predicted 4.17 g/L and produced 3.99 g/L experimentally. Carbon conversion reached 29.02%, supporting centrate’s use for nutrient recovery and mycoprotein production.

WEEK OF 17 AUGUST 2026

SCIENCE

Filamentous fungi in the European agri-food industry: current status and emerging applications with emphasis on Aspergillus spp.

20 August 2026 · Fungal Biology and Applications · Insect Utilization and Effects · Microbial Metabolism 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.

WEEK OF 10 AUGUST 2026

SCIENCE

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

11 August 2026 · Plant and Biological Electrophysiology Studies · Fungal Biology and Applications · Microbial Metabolism and Applications

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.