Zeitschrift für Lebensmittel- und Industriemikrobiologie

Advances in Fungal Biotechnology for Superior Food Products

Abstract

Brad Siber Assyr

Fungal biotechnology has gained significant attention for its potential to enhance the nutritional and textural attributes of food products. This paper delves into the applications of fungi in food biotechnology, highlighting their role in improving protein content, enhancing bioavailability of nutrients, and modifying texture to create more appealing and nutritious foods. By utilizing fungal fermentation processes, it is possible to produce food products with enhanced flavors, extended shelf life, and improved health benefits. This review covers key advancements in the use of fungi for developing functional foods, examines the mechanisms by which fungi influence food properties, and discusses the challenges and future directions in this rapidly evolving field. The integration of fungal biotechnology into food production offers a promising approach to meet consumer demands for healthier and higher-quality food options.