ReviewJournal of fungi (Basel, Switzerland)2023
Fungi as a Source of Edible Proteins and Animal Feed.
Review in Journal of fungi (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
30 citing papers in PubMed.
- Current Single-cell Proteins as Ingredients: Functions, Challenges, and Regulatory Frameworks.Journal of microbiology and biotechnology · 2026Review
- VdPex30, a peroxisomal membrane protein, is involved in carbon metabolism, stress response, and pathogenicity ofMicrobiology spectrum · 2026Article
- Dual-Platform Mushroom Cultivation for STEM Education: AI-Assisted Environmental Monitoring and Student Perceptions.Education sciences · 2026Article
- Emerging risk identification in the food chain using text mining-supported monitoring of food safety news: insights from 2022 to 2023.Scientific reports · 2026Article
- Mechanical, rheological, and sensory characterization of lion's mane mushroom steak.Current research in food science · 2026Article
- Mycoproteins and Beyond: Biotechnological Advances in Filamentous Fungal Biomass.Mini reviews in medicinal chemistry · 2026Review
- Mycelium as a natural food fortificant: production, micronutrient enrichment, processing, and application in functional foods.Frontiers in nutrition · 2026Review
- Seasonal Variation in the Diet Composition of Wild Boars (Animals : an open access journal from MDPI · 2025Article
- Structural Characterization and Anti-Tumor Activity of a Polysaccharide fromMolecules (Basel, Switzerland) · 2025Article
- Optimization of Fermentation Conditions for Enhanced Single Cell Protein Production byFoods (Basel, Switzerland) · 2025Article
- From Lignocellulosic Residues to Protein Sources: Insights into Biomass Pre-Treatments and Conversion.Polymers · 2025Review
- Exploring the Critical Environmental Optima and Biotechnological Prospects of Fungal Fruiting Bodies.Microbial biotechnology · 2025Review
- Harnessing the Nutritional Value, Therapeutic Applications, and Environmental Impact of Mushrooms.Food science & nutrition · 2025Review
- Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.Foods (Basel, Switzerland) · 2025Review
- Expanding our food supply: underutilized resources and resilient processing technologies.Journal of the science of food and agriculture · 2025Review
- Review on mushroom mycelium-based products and their production process: from upstream to downstream.Bioresources and bioprocessing · 2025Review
- Acid whey valorization: novel approaches for probiotic and functional products development.Frontiers in nutrition · 2025Review
- Study on Enzyme Activity and Metabolomics during Culture of Liquid Spawn ofJournal of fungi (Basel, Switzerland) · 2024Article
- Chemical Composition, Antioxidant and Anti-Inflammatory Activity of Shiitake Mushrooms (Journal of fungi (Basel, Switzerland) · 2024Article
- Identification of Food Spoilage Fungi Using MALDI-TOF MS: Spectral Database Development and Application to Species Complex.Journal of fungi (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
It is expected that the world population will reach 9 billion by 2050. Thus, meat, dairy or plant-based protein sources will fail to meet global demand. New solutions must be offered to find innovative and alternative protein sources. As a natural gift, edible wild mushrooms growing in the wet and shadow places and can be picked by hand have been used as a food. From searching mushrooms in the forests and producing single cell proteins (SCP) in small scales to mega production, academia, United Nations Organizations, industries, political makers and others, play significant roles. Fermented traditional foods have also been reinvestigated. For example, kefir, miso, and tempeh, are an excellent source for fungal isolates for protein production. Fungi have unique criteria of consuming various inexpensive wastes as sources of carbon and energy for producing biomass, protein concentrate or amino acids with a minimal requirement of other environmental resources (e.g., light and water). Fungal fermented foods and SCP are consumed either intentionally or unintentionally in our daily meals and have many applications in food and feed industries. This review addresses fungi as an alternative source of edible proteins and animal feed, focusing mainly on SCP, edible mushrooms, fungal fermented foods, and the safety of their consumption.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.