Microbes play a crucial role in creating the delicious flavors we love, such as in cheeses and beer. But what if these tiny organisms could turn food waste into delectable treats instead of just transforming one food into another? This innovative concept is already being explored in Java, Indonesia, where a traditional food is made using this method. Top chefs are also experimenting with using fast-growing fungus to craft gourmet desserts. Understanding how this fungus transforms its environment could open up a world of culinary possibilities.
Former chef Hill-Maini stumbled upon N. intermedia while researching a Javanese meat substitute. Intrigued by the fungus’s potential, Hill-Maini and colleagues at the University of California, Berkeley, sequenced its genome to uncover its unique abilities. The analysis revealed that N. intermedia possesses enzymes capable of breaking down cellulose and pectin, sugars beneficial to humans but challenging for our bodies to digest independently.
2024-08-29 04:00:00
Source from www.sciencenews.org
