ArticleNPJ science of food2024
Improved nutritional value of surplus bread and perennial ryegrass via solid-state fermentation with Rhizopus oligosporus.
Article in NPJ science of food, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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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
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Who cites it
4 citing papers in PubMed.
- Modelling the odor profile of fungal Solid-State Fermentation.NPJ science of food · 2026Article
- Transforming the odor profile of perennial ryegrass protein and surplus bread crusts through solid-state fermentation.NPJ science of food · 2026Article
- Article
- Insights into the special physiology of Mortierella alpina cultured by agar supported solid state fermentation in enhancing arachidonic acid enriched lipid production.Scientific reports · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Solid-state fermentation (SSF) is a sustainable method to convert food waste and plant biomass into novel foods for human consumption. Surplus bread crusts (BC) have the structural capacity to serve as an SSF scaffold, and their nutritional value could be increased in combination with perennial ryegrass (PRG), a biorefining feedstock with high-quality protein but an unpleasant sensory profile. SSF with Rhizopus oligosporus was investigated with these substrates to determine if the overall nutritional value could be increased. The BC-PRG SSFs were conducted for up to 72 h, over which time the starch content had decreased by up to 89.6%, the total amino acid (AA) content increased by up to 141.9%, and the essential amino acid (EAA) content increased by up to 54.5%. The BC-PRG SSF demonstrated that this process could potentially valorise BC and PRG, both widely available but underexplored substrates, for the production of alternative proteins.
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Registered trials
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