摘要
The rapid growth of human civilizations has 1ed to imminent pressures to develop new food products with increased nutitiona1 characteristics and decreased environmenta1 footprints.Filamentous fungi,a class of microorganisms that have been utilized in a wide variety of foods for thousands of years,have recently gamered widespread attention in research communities and commercia1 ventures seeking to explore new and innovative applications in a diverse aray of food products including,but not 1imited to,their more established applications as alterative proteins.Technological advances in the cultivation and processing of flamentous fungi have created new frontiers in the control of textures,flavors,and nutritional properties of fungi-based foods.This review highlights technological advances in the production of fungi-based foods from cultivation to product manufacturing,presents the current state of the ant in fungi-based food products,and offters thoughts on their future trajectories.Emphasis is given to circular bioprocessing concepts for the sustainable utilization of agricultural and food processing byproducts.
