Systems biology methods and developments of filamentous fungi in relation to the production of food ingredients

Vongsangnak, Wanwipa; Nielsen, Jens

doi:10.1533/9780857093547.1.19

Microbial Production of Food Ingredients, Enzymes and Nutraceuticals 2013

DOI: 10.1533/9780857093547.1.19

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Systems biology methods and developments of filamentous fungi in relation to the production of food ingredients

Wanwipa Vongsangnak

Jens Nielsen

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2022

2024

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Cited by 3 publications

References 86 publications

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Polyphasic identification of Rhizopus oryzae and evaluation of physical fermentation parameters in potato starch processing liquid waste for β-glucan production

Anchundia,

León-Revelo,

Santacruz

et al. 2024

Sci Rep

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AbstractΒ-glucans are polysaccharide macromolecules that can be found in the cell walls of molds, such as Rhizopus oryzae. They provide functional properties in food systems and have immunomodulatory activity, anticancer, and prebiotic effects; reduce triglycerides and cholesterol; and prevent obesity, among others benefits. Furthermore, potato starch production requires a large amount of water, which is usually discharged into the environment, creating problems in soils and bodies of water. The physical parameters to produce β-glucans were determined, liquid waste from potato starch processing was used and native Rhizopus oryzae was isolated and identified from cereal grains. The isolates grew quickly on the three types of agars used at 25 °C and 37 °C, and they did not grow at 45 °C. Rhizopus oryzae M10A1 produced the greatest amount of β-glucans after six days of culture at 30 °C, pH 6, a stirring rate of 150 rpm and a fermentation volume of 250 mL. By establishing the physical fermentation parameters and utilizing the liquid waste from potato starch, Rhizopus oryzae M10A1 yielded 397.50 mg/100 g of β-glucan was obtained.

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Polyphasic identification of Rhizopus oryzae and evaluation of physical fermentation parameters in potato starch processing liquid waste for β-glucan production

Anchundia,

León-Revelo,

Santacruz

et al. 2024

Sci Rep

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Fi̇lamentli̇ Funguslarin (Küfleri̇n) Alternati̇f Besi̇n Kaynaği Olarak Değerlendi̇ri̇lmesi̇

Kaya,

Yuceer

2024

Gıda

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İnsan nüfusu ile artan besin ihtiyacı, gelecekte yeterli besin maddelerini içeren bir diyete erişimi giderek zorlaştıracaktır. Mevcut bitkisel ve hayvansal kaynaklı besinlerin varlığı iklime bağlıdır ve uzun vadede çevreye olumsuz etkileri olmaktadır. Bu nedenle araştırmacılar, sürdürülebilir diyete geçişi kolaylaştırmak ve teşvik etmek amacıyla alternatif kaynak arayışındadırlar. Filamentli funguslar karmaşık substratları parçalayarak değerli ürünlere dönüştürebilmektedir. Fermantasyon yoluyla elde edilen fungus biyokütlesi, protein, enzim, antioksidan madde, vitaminler, mineraller, çoklu doymamış yağ asitleri, organik asit ve lif gibi önemli esasiyel bileşiklerin kaynağıdır. Filamentli bir fungus olan Fusarium venenatum biyokütlesinden üretilen et benzeri dokuya sahip alternatif besin kaynağının en çok bilinen ticari örneği Quorn’dur. Son dönemde yapılan çalışmalar filamentli fungusları kullanarak gıda endüstrisi atık ve yan ürünlerinden katma değeri yüksek ürünler geliştirilmesi ve sürdürülebilirliğin sağlanmasına odaklanmıştır. Bu derleme filamentli funguslar kullanılarak gıda atık veya yan ürünlerinden biyokütle üretimi, bileşimi ve sağlık üzerine etkileri konularında yapılan çalışmaları kapsamaktadır.

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Research on the Use of Thermal Imaging as a Method for Detecting Fungal Growth in Apples

et al. 2022

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This study assesses whether thermal imaging can be utilized for detecting and monitoring the level of plant product contamination with apples used as an example. The growth of Penicillium expansum, Botrytis cinerea, and Rhizopus stolonifer on apples contaminated with these fungi was investigated by measuring temperature changes using a thermovision camera. The results showed a significant relationship between the temperature of apples and the growth of microorganisms, as well as that the temperature changes occurred in two stages (temperature of the contaminated apples increased on the first day but then decreased). Significant differences were found between the temperature of the apples showing microbial growth and the noncontaminated control sample, which indicates that the thermal imaging technique has a potential application in microbial quality control. Automation of the production process and attempts on the intensification of production capacity have resulted in the need to improve individual stages of product quality control. Thermovision-based methods have a high potential in this field, as they represent an innovative and noninvasive alternative to conventional microbiological diagnostic methods.

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Systems biology methods and developments of filamentous fungi in relation to the production of food ingredients

Cited by 3 publications

References 86 publications

Polyphasic identification of Rhizopus oryzae and evaluation of physical fermentation parameters in potato starch processing liquid waste for β-glucan production

Polyphasic identification of Rhizopus oryzae and evaluation of physical fermentation parameters in potato starch processing liquid waste for β-glucan production

Fi̇lamentli̇ Funguslarin (Küfleri̇n) Alternati̇f Besi̇n Kaynaği Olarak Değerlendi̇ri̇lmesi̇

Research on the Use of Thermal Imaging as a Method for Detecting Fungal Growth in Apples

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