Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems—a narrative review
Suzannah Gerber, Scott C. Frost, Alexis M. Walker, David L. Kaplan · 2026
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Description
IntroductionSolid-state fermentation with culinary fungi (mushrooms commonly used in cooking) could be a scalable means of producing nutrient-dense protein foods, while improving digestibility and bioavailability and valorizing agricultural commodities and byproducts. Advancing the science of these processes has major implications for both nutrition security and resilient, sustainable food systems.
Catalog record
| CREATOR | Suzannah Gerber, Scott C. Frost, Alexis M. Walker, David L. Kaplan |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 80 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |