FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ

Abstract

İnsan nüfusu ile artan besin ihtiyacı, gelecekte yeterli besin maddelerini içeren bir diyete erişimi giderek zorlaştıracaktır. Mevcut bitkisel ve hayvansal kaynaklı besinlerin varlığı iklime bağlıdır ve uzun vadede çevreye olumsuz etkileri olmaktadır. Bu nedenle araştırmacılar, sürdürülebilir diyete geçişi kolaylaştırmak ve teşvik etmek amacıyla alternatif kaynak arayışındadırlar. Filamentli funguslar karmaşık substratları parçalayarak değerli ürünlere dönüştürebilmektedir. Fermantasyon yoluyla elde edilen fungus biyokütlesi, protein, enzim, antioksidan madde, vitaminler, mineraller, çoklu doymamış yağ asitleri, organik asit ve lif gibi önemli esasiyel bileşiklerin kaynağıdır. Filamentli bir fungus olan Fusarium venenatum biyokütlesinden üretilen et benzeri dokuya sahip alternatif besin kaynağının en çok bilinen ticari örneği Quorn’dur. Son dönemde yapılan çalışmalar filamentli fungusları kullanarak gıda endüstrisi atık ve yan ürünlerinden katma değeri yüksek ürünler geliştirilmesi ve sürdürülebilirliğin sağlanmasına odaklanmıştır. Bu derleme filamentli funguslar kullanılarak gıda atık veya yan ürünlerinden biyokütle üretimi, bileşimi ve sağlık üzerine etkileri konularında yapılan çalışmaları kapsamaktadır.

Keywords

• biyokütle
• gıda atık ve yan ürünü
• filamentli fungus
• mikoprotein
• sürdürülebilir diyet

FILAMENTOUS FUNGI (MOLDS) AS A FOOD SOURCE

Abstract

The increasing human population and the consequent rise in food demand will make it progressively difficult to access a diet containing sufficient nutrients in the future. The availability of current plant and animal-based foods depends on climate and has negative effects on the environment in long-term. Therefore, researchers are looking for alternative sources to facilitate, and promote the transition to a sustainable diet. Filamentous fungi can break down complex substrates and convert them into valuable products. Fungal biomass obtained through fermentation is a source of important essential compounds such as proteins, enzymes, antioxidants, vitamins, minerals, polyunsaturated fatty acids, organic acids, and fibers. The most well-known commercial example of an alternative food source with meat-like texture produced from the biomass of a filamentous fungus, Fusarium venenatum, is Quorn. Recent studies have focused on the development of high-value-added products, and the achievement of sustainability by utilizing filamentous fungi to process food industry waste and by-products. This review covers studies on biomass production from food waste or by-products using filamentous fungi, its composition, and its effects on health.

Keywords

• biomass
• food waste and by-product
• filamentous fungi
• mycoprotein
• sustainable diet

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