Work

Upcycling Oat Hulls via Solid-State Fermentation Using Edible Filamentous Fungi: A Co-Culture Approach with Neurospora intermedia and Rhizopus oryzae

Year: 2025

Type: article

Abstract: The global challenge of food insecurity requires innovative approaches for sustainable food production and waste valorization. This study investigates the valorization of oat hulls, an abundant lignocellulosic by-product from oat manufacturing, by solid-state fermentation using edible filamentous fungi. Oat hulls sourced from oatmeal industrial side-streams were used as the sole substrate in co-cultures of Neurospora intermedia and Rhizopus oryzae. The fermentation process was optimized and upscaled, with fungal growth monitored via CO2 efflux and modeled to assess substrate utilization. Comprehensive analyses revealed a significant increase in protein concentration (p < 0.05) in the fermented oat hulls compared to the non-fermented controls. The resulting product was successfully incorporated into granola bars, which underwent sensory evaluation and received positive feedback, demonstrating its potential as a value-added food ingredient. These findings highlight the feasibility of using edible fungi to upcycle cereal processing by-products into nutritionally enhanced alternative protein sources, supporting both food system sustainability and circular bioeconomy objectives.

Source: Journal of Fungi

DOI: 10.3390/jof11110810

Authors: Laura Georgiana Radulescu, Mikael Terp, Christian Enrico Rusbjerg-Weberskov, Niels Thomas Eriksen, Mette Lübeck

Institution: Aalborg University

Language: English

Topic: Biofuel production and bioconversion

Subfield: Biomedical Engineering

Field: Engineering

Domain: Physical Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: gold

Estimated APC paid: $3,137