Rhizopus oligosporus

Impact of Packaging Variations on the Amino Acid Profile, Proximate Content, and Antinutritional Components of Tempeh from Jack Bean Sprouts

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This study examines how wrapping tempeh made from jack bean sprouts in different materials affects its nutritional value. Researchers tested three packaging types—plastic, banana leaves, and teak leaves—over various fermentation periods. Results show that teak leaf packaging at 48 hours of fermentation produces tempeh with the highest protein and amino acid content while reducing harmful compounds like hydrogen cyanide to safe levels.

Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh

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Researchers used a fungus called Rhizopus oligosporus to make selenium-enriched tempeh, a traditional soybean food. The selenium-enriched tempeh had better protein breakdown, higher amino acid levels, and was better at controlling blood sugar than regular tempeh. This research suggests that selenium-biofortified tempeh could be a healthy functional food for people looking to manage blood sugar levels naturally.

Edible mycelium as proliferation and differentiation support for anchorage-dependent animal cells in cultivated meat production

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Scientists developed a new technology using edible mushroom mycelium (the root-like structure of fungi) as a scaffold to grow animal muscle cells for cultivated meat production. They tested different fungal species and found that mycelium from koji mold (Aspergillus oryzae) worked best for supporting cell growth and maturation. Unlike current plastic microcarriers that must be removed from the final product, these edible carriers can be incorporated directly into the meat, adding nutritional value and reducing waste.

Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh

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Researchers developed a special tempeh (traditional soybean food) enriched with selenium using a fungus called Rhizopus oligosporus. The selenium-enriched tempeh had improved protein quality with more amino acids and demonstrated strong ability to slow down sugar absorption in the digestive system, similar to diabetes medications. This makes selenium-biofortified tempeh a promising natural functional food for managing blood sugar levels while providing essential selenium nutrients that many people lack.

The Use of Fermented Buckwheat to Produce L-Carnitine Enriched Oyster Mushroom

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This research demonstrates how fermented buckwheat can be used to grow oyster mushrooms with enhanced nutritional value, specifically higher levels of l-carnitine which is typically found in meat. This provides a potential vegetarian-friendly source of this important compound that helps the body convert fat into energy. Impacts on everyday life: – Provides vegetarians with an alternative source of l-carnitine typically found in meat – Offers a new functional food option for health-conscious consumers – Demonstrates how common foods like mushrooms can be enhanced through cultivation methods – Creates potential for more sustainable protein and nutrient sources – Shows how fermentation can improve the nutritional value of foods

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

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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

Recent Advances in the Intellectual Property Landscape of Filamentous Fungi

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This research examines how companies and researchers are protecting their innovations in fungal technology through patents. The study reveals growing interest in using fungi for sustainable solutions across many industries. Impact on everyday life includes: • Development of new meat alternatives and protein sources from fungi • Creation of sustainable, biodegradable materials to replace plastics • Improved methods for treating wastewater and environmental pollution • Production of natural food additives and flavors • Development of new medicines and pharmaceutical compounds

Fungal Cell Factories for Efficient and Sustainable Production of Proteins and Peptides

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This research examines how fungi can be used as efficient and sustainable factories to produce valuable proteins and other compounds. Fungi are particularly good at secreting large amounts of proteins compared to other microorganisms, making them excellent candidates for industrial production. The findings impact everyday life in several ways: • More sustainable and efficient production of industrial enzymes used in detergents, food processing, and other consumer products • Development of new meat alternatives and protein-rich foods through fungal fermentation • More environmentally friendly ways to produce food proteins compared to traditional animal agriculture • Potential for converting agricultural waste into valuable food and feed products • Creation of new bio-based materials and ingredients for various consumer products

Fungal Species: Rhizopus oligosporus