ArticleCurrent research in food science2026
The potential of mycelium from mushroom-producing fungi in alternative protein production: a focus on fungal growth, metabolism, and nutrition.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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.
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2 citing papers in PubMed.
- Taste characterization of okara and okara-derived substrates fermented byFood chemistry: X · 2026Article
- Effects of Amaranth Seed- and Bambara Groundnut-Based Media on the Aroma-Active Volatile and Amino Acid Profiles of Oyster Mushroom (Foods (Basel, Switzerland) · 2026Article
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4 authors.
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Abstract
The growing need for high-quality protein with minimal environmental impact necessitates the expansion of alternative proteins on the market. One area with great opportunity for expansion lies in the phylogenetic diversity of the fungal kingdom. Diversifying the use of fungal species, by assessing species from the phylum of mushroom-producing fungi (Basidiomycota) in solid-state fermentation, could open new avenues to foods with improved nutritional and sensorial properties. To assess these properties, we first determined the potential of basidiomycetes to ferment and colonize cereals and legumes. A phylogenetically diverse selection of eight species of basidiomycetes was analyzed on their radial growth speed and biomass yield. The best performing species were successfully fermented on brown rice (high starch), brewer's spent grain (high fiber, high protein), and lupin (high protein, high fiber and high fat), and compared to
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