Author

Julio Salazar‐Bermeo

Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE)ORCID 0000-0002-8920-9817Unclaimed ORCID profile · follow to get notified of new preprints

Biology Disciplines

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Microbiology· 1

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Approach:experimental assay· 1

Frequent Co-Authors

Alberto José López JiméneziD· 1 shared Ángela Rubio‐MoragaiD· 1 shared Bryan Moreno‐ChambaiD· 1 shared Lourdes Gómez‐GómeziD· 1 shared Nuria MartíiD· 1 shared Oussama AhrazemiD· 1 shared Pablo Navarro-SimarroiD· 1 shared

Activity by Year

2026-2026 · peak 1/yr

Co-Author Collaboration Network

7 top collaborators · 21 mutual co-author links

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1 shared paperMicrobiology

Alberto José López JiménezORCID

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1 paper

Recent·Most cited

Solid-state fermentation of oyster mushroom by-products using Neurospora crassa: a sustainable approach for the development of novel meat analogues

Pablo Navarro-Simarro, Bryan Moreno‐Chamba, Julio Salazar‐Bermeo, Lourdes Gómez‐Gómez, Ángela Rubio‐Moraga, Alberto José López Jiménez, Nuria Martí, Oussama Ahrazem

This study uses solid-state fermentation of oyster mushroom stipes with Neurospora crassa to create a fiber-rich meat analogue with potential for sustainable food systems.

bioRxiv · May 2, 2026 · PreprintMicrobiology