Mycelium fermentation
2022-2024
This project aims to use the immense diversity in mushroom-producing, new-to-food fungi to create improved fermented products. If the mycelium (the root network) has the same characteristics as the mushroom (the fruiting body), they can create tasteful and healthy products.
Production platform: Fermentation
Technology sector: Ingredient optimization
Project aims
This project aims to use the immense diversity in mushroom-producing fungi to create new and improved fermented products. These fungi have not been used in food fermentation before. If the mycelium (the root network of the mushroom) has the same characteristics as the mushroom (the fruiting body of the fungus), they can create products which are more tasteful and healthy, as the plant-foods used in the fermentation.
Principal researchers
Dr. Eddy J. Smid
Professor, Department of Food Microbiology, Wageningen University & Research
Eddy J. Smid’s current research program focuses on the microbial ecology of complex food fermentations with the objective to steer and control the functionality of fermented food products and food ingredients. Biodiversity mining, population dynamics and adaptive evolution strategies are being applied to achieve the desired culture properties which produce fermented food products with novel functionalities.
Jasper Zwinkels
PhD Student, Department of Food Microbiology, Wageningen University & Research
Research Grants program
Explore grant opportunities and GFI-funded projects that are driving innovation and breaking boundaries in alt protein research.
