Article

Multi-omics analysis of a traditional fermented food reveals a byproduct-associated subpopulation of <i>Neurospora intermedia</i> for waste-to-food upcycling

2024-07-24

Abstract excerpt

Fungal solid-state fermentation (SSF) of byproducts has promise for increasing food sustainability and security, but fungal waste-to-food upcycling remains poorly understood at the molecular level. Here we use a multi-omics approach to characterize oncom – a fermented food traditionally produced from byproducts in Java, Indonesia – as a model system for understanding fungal waste conversion. Metagenomic sequencing...

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Literature Corpus work: 3b3ee8ec-bb95-5c86-b310-9ea6b0e71630
DOI: 10.1101/2024.07.24.604980

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Multi-omics analysis of a traditional fermented food reveals a byproduct-associated subpopulation of <i>Neurospora intermedia</i> for waste-to-food upcyclingDOI 10.1101/2024.07.24.604980Read

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