From stale bread and brewers spent grain to a new food source using edible filamentous fungi

From stale bread and brewers spent grain to a new food source using edible filamentous fungi

By-products from the food sector with a high load of organic matter present both a waste-handling problem related to expenses and to the environment, yet also an opportunity. This study aims to increase the value of stale bread and brewers spent grain (BSG) by re-introducing these residues to the fo...

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Bibliographic Details
Main Authors: Rebecca Gmoser, Rikard Fristedt, Karin Larsson, Ingrid Undeland, Mohammad J. Taherzadeh, Patrik R. Lennartsson
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:Bioengineered
Subjects:
neurospora intermedia
stale bread
brewers spent grain
edible filamentous fungi
solid state fermentation
Online Access:http://dx.doi.org/10.1080/21655979.2020.1768694

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