Vayu Maini Rekdal

Jul 24, 2024 | biorxiv.org | Vayu Maini Rekdal |José Manuel Villalobos-Escobedo |Mikel García |Nabila Rodriguez-Valeron

AbstractFungal 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.