Improving iron content in sustainable mycoprotein production through seawater fermentation

Improving iron content in sustainable mycoprotein production through seawater fermentation

The growing global population and rising protein demand are straining freshwater resources. Fusarium venenatum (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits. However, its low iron content remains a concern, especially for veget...

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Bibliographic Details
Main Authors: Bi-Hua Yang, Tzu-Chun Lin, Ting-Wei Lin, Shan Lin, I-Chen Li, Yen-Lien Chen, Tsung-Ju Li, Chin-Chu Chen
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Future Foods
Subjects:
Mycoprotein
Seawater
Fermentation
Alternative protein
Iron nutrition
Metabolite
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524001771
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http://www.sciencedirect.com/science/article/pii/S2666833524001771

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