ArticleNature microbiology2024
Neurospora intermedia from a traditional fermented food enables waste-to-food conversion.
Article in Nature microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Myco-foods and the gut microbiome: impacts of mycelial extracts, biomass, and mold-fermented foods.Gut microbes · 2026Review
- Total fungal RNA extraction from complex solid- state fermentation products.Applied microbiology and biotechnology · 2026Article
- Valorization of Stale Bread and Sunflower Spent Oil via Solid State Fermentation Using Food-Grade Filamentous Fungi.Biotech (Basel (Switzerland)) · 2026Article
- A Paradigm Shift in Microbial Protein Manufacturing.Life (Basel, Switzerland) · 2026Review
- Animal performance and gut microbiota of cattle as affected by the unfermented or fermented total mixed ration.BMC microbiology · 2026Article
- Fungal biotransformation of okara into functional food: Comparative species-dependent metabolomic and antioxidant profiles.Current research in food science · 2026Article
- Upcycling Oat Hulls via Solid-State Fermentation Using Edible Filamentous Fungi: A Co-Culture Approach withJournal of fungi (Basel, Switzerland) · 2025Article
- Evolutionary discovery and characterization of fungal transcriptional activators using active learning.bioRxiv : the preprint server for biology · 2025Article
- Article
- Microbes on the menu.Nature microbiology · 2025Article
- Recent advance on the production of microbial exopolysaccharide from waste materials.Bioprocess and biosystems engineering · 2025Review
- Data-driven synthetic microbes for sustainable future.NPJ systems biology and applications · 2025Review
- Correlations Between the Bacterial and Fungal Flora and Amino Acid Composition of the Zhuangzu Acid Congee Produced Around the Zuojiang River Basin, Guangxi.Foods (Basel, Switzerland) · 2024Article
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24 authors.
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Abstract
Fungal fermentation of food and agricultural by-products holds promise for improving food sustainability and security. However, the molecular basis of fungal waste-to-food upcycling remains poorly understood. Here we use a multi-omics approach to characterize oncom, a fermented food traditionally produced from soymilk by-products in Java, Indonesia. Metagenomic sequencing of samples from small-scale producers in Western Java indicated that the fungus Neurospora intermedia dominates oncom. Further transcriptomic, metabolomic and phylogenomic analysis revealed that oncom-derived N. intermedia utilizes pectin and cellulose degradation during fermentation and belongs to a genetically distinct subpopulation associated with human-generated by-products. Finally, we found that N. intermedia grew on diverse by-products such as fruit and vegetable pomace and plant-based milk waste, did not encode mycotoxins, and could create foods that were positively perceived by consumers outside Indonesia. These results showcase the traditional significance and future potential of fungal fermentation for creating delicious and nutritious foods from readily available by-products.
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