MicrobiologyCurrent Research in Food SciencePeer-reviewed
The potential of mycelium from mushroom-producing fungi in alternative protein production: a focus on fungal growth, metabolism, and nutrition
Jasper Zwinkels, Stef van Oorschot, Oscar van Mastrigt, Eddy J. Smid
This study evaluates basidiomycete fungi for alternative protein production using solid-state fermentation, showing they can increase protein content and reduce phytic acid compared to Rhizopus.
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