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Advances in Food Mycology
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Advances in Food Mycology

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (20 December 2022) | Viewed by 22345

Special Issue Editor

Prof. Dr. Aly El Sheikha

E-Mail Website
Guest Editor
1. College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China
2. School of Nutrition Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada
3. Department of Food Science and Technology, Faculty of Agriculture, Minufiya University, 32511 Shebin El-Kom, Minufiya Government, Egypt
Interests: mycology; microbial ecology; molecular biology; molecular fingerprinting; traceability; food safety and quality; food science and technology; microbiology; biotechnology

Special Issue Information

Dear Colleagues,

Is the presence of fungi in food a boon or a bane? This is a question that has been asked for thousands of years, but the answer to it still needs further study and research by scientists.

Despite this, many studies have revealed that the presence of fungi in food can be:

  • A boon through its ability to ripen and ferment foodstuffs and give them distinctive tastes and flavors and many other positive roles;
  • A bane by spoiling many foods and producing dangerous toxins that directly threaten human health.

However, a comprehensive understanding of the vast body of knowledge about food mycology requires a comprehensive volume that covers both the beneficial and harmful roles of fungi in our food supply. In this Special Issue, the latest advances, whether original research articles or reviews, will be addressed in the development and application of new strategies for detecting fungal invasion, mycotoxins, and fungal volatiles responsible for the characteristic baits of many food products (e.g., wine, cheese, sausages). This Special Issue also sheds light on the different roles related to food that fungi may play, whether they are industrial, safety, or nutritional.

Hence, this Special Issue will be a rare reference for food mycology and their roles that are still underestimated in everyday food.

Prof. Dr. Aly El Sheikha
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food
  • fungi
  • mycotoxins
  • fungal volatiles
  • edible fungi
  • molecular techniques
  • fermentation
  • safety

Published Papers (2 papers)

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Research

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15 pages, 1775 KiB  
Article
Meat Substitute Development from Fungal Protein (Aspergillus oryzae)
by Olasky Gamarra-Castillo, Nicolás Echeverry-Montaña, Angelis Marbello-Santrich, María Hernández-Carrión and Silvia Restrepo
Foods 2022, 11(19), 2940; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11192940 - 20 Sep 2022
Cited by 8 | Viewed by 3553
Abstract
The aim of this research is to develop burger patties from fungal protein. For this purpose, to maximize fungal biomass production, an optimization of the growth medium was initially carried out by testing different carbon sources and its proportion with nitrogen. Subsequently, for [...] Read more.
The aim of this research is to develop burger patties from fungal protein. For this purpose, to maximize fungal biomass production, an optimization of the growth medium was initially carried out by testing different carbon sources and its proportion with nitrogen. Subsequently, for the design of the fungal patties, the effect of different flours, binders, and colorants on the properties of texture, water retention capacity, and color were tested, with a traditional animal-based burger patty as a control. Based on the first results, two optimal formulations were chosen and analyzed using an electronic tongue with the same control as reference. The conditions that maximized biomass production were 6 days of incubation and maltodextrin as a carbon source at a concentration of 90 g/L. In terms of product design, the formulation containing quinoa flour, carboxymethylcellulose, and beet extract was the most similar to the control. Finally, through shelf-life analysis, it was determined that the physical characteristics of the fungal meat substitute did not change significantly in an interval of 14 days. However, the product should be observed for a longer period. In addition, by the proximate analysis, it was concluded that fungal patties could have nutritional claims such as rich content in protein and fiber. Full article
(This article belongs to the Special Issue Advances in Food Mycology)
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Review

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29 pages, 3166 KiB  
Review
Nutritional Profile and Health Benefits of Ganoderma lucidum “Lingzhi, Reishi, or Mannentake” as Functional Foods: Current Scenario and Future Perspectives
by Aly Farag El Sheikha
Foods 2022, 11(7), 1030; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11071030 - 01 Apr 2022
Cited by 51 | Viewed by 17322
Abstract
Ganoderma lucidum has a long history of medicinal uses in the Far East countries of more than 2000 years due to its healing properties. Recently, G. lucidum has come under scientific scrutiny to evaluate its content of bioactive components that affect human [...] Read more.
Ganoderma lucidum has a long history of medicinal uses in the Far East countries of more than 2000 years due to its healing properties. Recently, G. lucidum has come under scientific scrutiny to evaluate its content of bioactive components that affect human physiology, and has been exploited for potent components in the pharmacology, nutraceuticals, and cosmetics industries. For instance, evidence is accumulating on the potential of this mushroom species as a promising antiviral medicine for treating many viral diseases, such as dengue virus, enterovirus 71, and recently coronavirus disease of 2019 (COVID-19). Still, more research studies on the biotherapeutic components of G. lucidum are needed to ensure the safety and efficiency of G. lucidum and promote the development of commercial functional foods. This paper provides an extensive overview of the nutraceutical value of Ganoderma lucidum and the development of commercial functional food. Moreover, the geo-origin tracing strategies of this mushroom and its products are discussed, a highly important parameter to ensure product quality and safety. The discussed features will open new avenues and reveal more secrets to widely utilizing this mushroom in many industrial fields; i.e., pharmaceutical and nutritional ones, which will positively reflect the global economy. Full article
(This article belongs to the Special Issue Advances in Food Mycology)
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