Neurospora intermedia from a traditional fermented food enables waste-to-food conversion
Vayu Maini Rekdal, José Manuel Villalobos‐Escobedo, Nabila Rodriguez-Valeron, Mikel Olaizola García, Diego Prado Vásquez, Alexander Rosales, Pia M. Sörensen, Edward E. K. Baidoo, Ana Calheiros de Carvalho, Robert Riley, Anna Lipzen, Guifen He, Mi Yan, Sajeet Haridas, Chris Daum, Yuko Yoshinaga, Vivian Ng, Igor V. Grigoriev, Rasmus Munk, C. Hanny Wijaya, Lilis Nuraida, Irma Putri Damayanti, Pablo Cruz‐Morales, Jay D. Keasling
Abstract
Fungal fermentation of food and agricultural by-products holds promise for improving food sustainability and security. However, the molecular basis of fungal waste-to-food upcycling remains poorly understood. Here we use a multi-omics approach to characterize oncom, a fermented food traditionally produced from soymilk by-products in Java, Indonesia. Metagenomic sequencing of samples from small-scale producers in Western Java indicated that the fungus Neurospora intermedia dominates oncom. Further transcriptomic, metabolomic and phylogenomic analysis revealed that oncom-derived N. intermedia utilizes pectin and cellulose degradation during fermentation and belongs to a genetically distinct subpopulation associated with human-generated by-products. Finally, we found that N. intermedia grew on diverse by-products such as fruit and vegetable pomace and plant-based milk waste, did not encode mycotoxins, and could create foods that were positively perceived by consumers outside Indonesia. These results showcase the traditional significance and future potential of fungal fermentation for creating delicious and nutritious foods from readily available by-products.