Mycoprotein Production by Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor Using Agro-Industrial Hydrolysate
Author:
Affiliation:
1. Biotechnology Laboratory, Department of Biological Applications and Technologies, University of Ioannina, 45110 Ioannina, Greece
2. RISE Processum AB, SE-89122 Örnsköldsvik, Sweden
Abstract
Funder
European Regional Development Fund of the European Union and Greek National Funds
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Link
https://www.mdpi.com/2304-8158/12/12/2295/pdf
Reference47 articles.
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2. Thiviya, P., Gamage, A., Kapilan, R., Merah, O., and Madhujith, T. (2022). Single Cell Protein Production Using Different Fruit Waste: A Review. Separations, 9.
3. Das, A.K., Nanda, P.K., Dandapat, P., Bandyopadhyay, S., Gullón, P., Sivaraman, G.K., McClements, D.J., Gullón, B., and Lorenzo, J.M. (2021). Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach. Molecules, 26.
4. Fungal Protein—What Is It and What Is the Health Evidence? A Systematic Review Focusing on Mycoprotein;Derbyshire;Front. Sustain. Food Syst.,2021
5. Upcycling of Food Industry Side Streams by Basidiomycetes for Production of a Vegan Protein Source;Ahlborn;Int. J. Recycl. Org. Waste Agric.,2019
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