Neurospora intermedia

Assessing lignocellulosic biomass as a source of emergency foods

mycolabadmin

After a major catastrophe that blocks sunlight and prevents crop growth, people could potentially survive by converting inedible plant material like leaves, grass, and wood into food. However, this biomass alone cannot provide all necessary nutrients—it has plenty of carbohydrates but lacks protein and fat. Combining biomass with edible insects and supplements could create a balanced diet to sustain families for extended periods.

Production of L-Carnitine-Enriched Edible Filamentous Fungal Biomass Through Submerged Cultivation

mycolabadmin

This research explores a new way to produce L-carnitine, an important compound for energy metabolism and health, using edible fungi grown in liquid cultures. The study found that certain fungi, particularly Aspergillus oryzae, can efficiently produce L-carnitine while also providing high protein content, making it potentially valuable for food and animal feed applications. Impacts on everyday life: • Could lead to new nutritional supplements and functional foods enriched with natural L-carnitine • May provide more sustainable alternatives to traditional protein sources in food and animal feed • Could help make health-promoting compounds more accessible and affordable • Offers potential for converting low-value materials into valuable nutritional products

Neurospora intermedia from a Traditional Fermented Food Enables Waste-to-Food Conversion

mycolabadmin

This research examines how a fungus used in traditional Indonesian food production could help address global food waste challenges. The study found that Neurospora intermedia, which has been used for centuries to make a food called oncom, can effectively convert various food industry waste products into nutritious and tasty foods. This discovery has important implications for sustainable food production and waste reduction. Key impacts on everyday life: • Provides a way to turn food industry waste into nutritious food products • Offers a sustainable solution for reducing food waste and greenhouse gas emissions • Creates new opportunities for developing healthy, sustainable food products • Demonstrates how traditional food practices can help solve modern sustainability challenges • Shows potential for improving food security through better use of agricultural by-products

Fungal Species: Neurospora intermedia

Assessing lignocellulosic biomass as a source of emergency foods

Production of L-Carnitine-Enriched Edible Filamentous Fungal Biomass Through Submerged Cultivation

Neurospora intermedia from a Traditional Fermented Food Enables Waste-to-Food Conversion