From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia

Journal Article · 29 October 2023 · International Journal of Gastronomy and Food Science

DOI: https://doi.org/10.1016/j.ijgfs.2023.100826 · OSTI ID:2367192

Maini Rekdal, Vayu ^[1]; Rodriguez-Valeron, Nabila ^[2]; Olaizola Garcia, Mikel ^[3]; Prado Vásquez, Diego  ^[3]; Sörensen, Pia M. ^[4]; Munk, Rasmus ^[3]; Keasling, Jay D.  ^[5]

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1. University of California, Berkeley, CA (United States); Joint BioEnergy Institute (JBEI), Emeryville, CA (United States)
2. ALCHEMIST Explore, København (Denmark); Mondragon Universitatea, Donostia (Spain)
3. ALCHEMIST Explore, København (Denmark)
4. Harvard University, Cambridge, MA (United States)
5. University of California, Berkeley, CA (United States); Joint BioEnergy Institute (JBEI), Emeryville, CA (United States); Technical University of Denmark, Lyngby (Denmark); Lawrence Berkeley National Laboratory (LBNL), Berkeley, CA (United States)

Fermentation is a powerful tool for enhancing flavor, improving sustainability, and expanding creative possibilities in the kitchen. However, most fermentations done in gastronomic contexts are restricted to a small set of readily available microbial species. Expanding beyond this limited biological diversity holds promise to unlock new gastronomic innovation. Here, we explore novel culinary applications of Neurospora intermedia, an edible fungus traditionally used in Java, Indonesia to produce the fermented food oncom. Our work demonstrates that N. intermedia can be readily used in the production of oncom-like meat alternatives with non-traditional substrates, as well as in the production of enzymes for starch-to-sugar conversion. As an example, we harness secreted N. intermedia starch-degrading enzymes to produce an amazake that has a distinct volatile aroma composition compared to traditional amazake produced with Aspergillus oryzae. In addition to providing texture and flavor, N. intermedia can be used to add an orange color to dishes due to the development of brightly colored spores and aerial mycelia. This property, along with its secreted enzymes, was utilized to create a dish for fine-dining restaurant Alchemist in Copenhagen, Denmark. Overall, the novel foods produced in this study were rated favorably in consumer trials, indicating a broad sensory appeal of N. intermedia across different culinary applications and cultural contexts. The protocols and approaches presented in this study represent a new addition to the chef's toolbox that hold promise to expand gastronomic possibilities with fermentation in restaurants and beyond.

• Research Organization: Lawrence Berkeley National Laboratory (LBNL), Berkeley, CA (United States)
• Sponsoring Organization: USDOE Office of Science (SC), Biological and Environmental Research (BER); Novo Nordisk Foundation; University of California
• Grant/Contract Number: AC02-05CH11231
• OSTI ID: 2367192
• Journal Information: International Journal of Gastronomy and Food Science, Journal Name: International Journal of Gastronomy and Food Science Vol. 34; ISSN 1878-450X
• Publisher: ElsevierCopyright Statement
• Country of Publication: United States
• Language: English