The fungus Neurospora intermedia, traditionally known for its use in oncom, a fermented food from Indonesia, is opening new doors in converting waste into nutritious food. A recent study led by Vayu Maini Rekdal at the University of California, Berkeley, reveals how this “orange mold” can grow on a wide range of industrial by-products, from fruit peels to waste from the vegetable milk industry, and transform them into foods that are well accepted by consumers.
Experiments with the fungus seek to transform the food system. Source: UC Berkeley
How does “orange mold” act on waste?
Through multi-omics analysis, the study determined that N. intermedia effectively degrades pectins and cellulose during fermentation, improving the protein content of by-products such as okara by 12%. In addition, the fungus does not produce mycotoxins, ensuring its safety for consumption in global contexts beyond Indonesia.
Importantly, the results of a sensory analysis conducted in Denmark with more than 60 participants confirmed that products fermented with N. intermedia were well received, describing them as “earthy” and “nutty”. This highlights the potential of this fungus not only for the creation of sustainable but also delicious foods, thus opening up new applications for by-product fermentation in the production of nutritious foods.
The research team proposes that the ability of N. intermedia to grow rapidly on diverse substrates and its safe profile make it ideal for addressing urgent challenges in waste-to-food transformation, thereby driving food sustainability and a circular economy.
The results of the study were published in the journal Nature.
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Source and photos: UC Berkeley
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