Using microbes to transform foods through fermentation is a well-known practice that has been the secret behind many of our favorite flavors, from cheeses to beer. However, what if instead of transforming one food into another, microbes could be used to convert food waste into delicious and nutritious dishes? This innovative concept is being explored by fungal biologist Vayu Hill-Maini and his colleagues, who have discovered a unique orange-colored fungus called Neurospora intermedia that has the potential to do just that.
### The Potential of Neurospora Intermedia
Neurospora intermedia thrives when grown on food waste products such as soybean pulp and coffee grounds. By using this fungus to ferment by-products that would otherwise be discarded, not only can food waste be reduced, but new foods that are both tasty and nutritious can be produced. In a study published in Nature Microbiology, Hill-Maini and his team highlight the transformative power of N. intermedia and its ability to turn unwanted food by-products into delicious, healthy foods.
The process of using N. intermedia to create food is not entirely new, as it is already being used to make a traditional dish in Java, Indonesia. Additionally, some top chefs are experimenting with using the fast-growing fungus to create gourmet desserts. However, Hill-Maini believes that delving deeper into how the fungus transforms its growing medium could lead to its broader use and potential applications in the culinary world.
### Uncovering the Secrets of Neurospora Intermedia
Hill-Maini’s interest in N. intermedia began when he was studying red oncom, a Javanese meat substitute made by fermenting soybean pulp leftover from soy production. Upon discovering that N. intermedia was the dominant fungus in oncom samples, Hill-Maini and his colleagues sequenced the fungus’s genome to better understand its capabilities. The analysis revealed that N. intermedia possesses enzymes that can break down cellulose and pectin, sugars that are beneficial for humans but challenging for us to digest on our own.
One of the most intriguing findings was that the N. intermedia strains found in oncom were genetically distinct from wild strains but closely resembled strains found growing on waste products such as sugarcane fiber in Taiwan and corn cobs in Papua New Guinea. This pattern suggests that humans may have domesticated N. intermedia, similar to the coevolution of Penicillium used in blue cheese production.
According to Hill-Maini, humans have essentially turned to N. intermedia to grow on inedible substrates, allowing the fungus to break them down and make them more palatable. This process not only enhances the flavor but also boosts the nutritional content of the fermented food products. For example, the researchers found that fermentation increased the protein content of the soybean pulp by-product, making it a more valuable food source.
### Exploring the Palatability of Neurospora Intermedia
To determine the appeal of N. intermedia to individuals unfamiliar with its flavor, Hill-Maini and his team presented red oncom to a group of Danish taste testers. The participants praised the dish for its texture, appearance, and flavor, which they described as resembling “mushroom” or “nutty.” This positive reception indicates the potential for N. intermedia to be embraced by a broader audience.
The flavor profile of N. intermedia can vary depending on the substrate it grows on. Chef Rasmus Munk of Alchemist, a two-star Michelin restaurant in Copenhagen, experimented with growing N. intermedia on a rice custard. After a few days of fermentation, the custard transformed both in appearance and flavor, resembling cheese and tasting surprisingly like pineapple. This versatility in flavor transformation showcases the culinary potential of N. intermedia in creating unique and exciting dishes.
### Scaling Up with Neurospora Intermedia
Hill-Maini envisions the industrial-scale use of N. intermedia to combat food waste and create new food products efficiently. By utilizing waste generated during food production, such as soybean pulp from soy milk manufacturing, these by-products can be immediately fermented and repurposed into edible foods, similar to the production of red oncom. Engineers at Alchemist’s food lab, Spora, are exploring innovative ways to leverage microbes like N. intermedia to convert waste into delicious, healthy, affordable, and sustainable food options.
The potential applications of N. intermedia in food production are vast, offering a sustainable solution to food waste while simultaneously creating novel and nutritious food products. As researchers and chefs continue to explore the capabilities of this orange fungus, the possibilities for transforming unwanted food by-products into culinary delights are endless. With further research and experimentation, perhaps N. intermedia will become as integral to our food system as it is to transforming our waste into delectable dishes.