06 / Fungal Biology and Applications

Fungal Biology and Applications

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

WEEK OF 10 AUGUST 2026

SCIENCE

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

12 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.

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.