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From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia

Vayu Maini Rekdal, Nabila Rodriguez-Valeron, Mikel Olaizola García, Diego Prado Vásquez, Pia M. Sörensen, Rasmus Munk, Jay D. Keasling

2023International Journal of Gastronomy and Food Science21 citationsDOIOpen Access PDF

Topics & Concepts

FermentationAspergillus oryzaeFood scienceFlavorBiologyStarchBiotechnologyMeat and Animal Product QualityProbiotics and Fermented FoodsMicrobial Metabolism and Applications
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