Mar 21, 2024
Bioengineering edible mycelium to enhance nutritional value, color, and flavor
Posted by Dan Breeden in categories: bioengineering, biological
In a recent study published in Nature Communications, researchers developed a modular synthetic biology toolkit for Aspergillus oryzae, an edible fungus used in fermented foods, protein production, and meat alternatives.
Study: Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit. Image Credit: Rattiya Thongdumhyu/Shutterstock.com.