Yenilebilir Mantarlar ve Et İkamesi Olarak Kullanım Olanakları
Özet Görüntüleme: 39
/ 
PDF İndirme: 17
DOI:
https://doi.org/10.5281/zenodo.11737238Anahtar Kelimeler:
Makro mantarlar, misel mantarlar, et ikamesiÖzet
Mantarlar glikoproteinler, polisakkaritler, terpenoidler, steroidler, fenoller, nükleotidler ve bunların türevleri olan çeşitli biyolojik aktiviteler sergileyen birçok biyoaktif bileşikleri bünyesinde barındırır. Yenilebilir mantarlar, insanlar tarafından tüketilebilen, şekil bakımından çeşitlilik gösteren, yenilebilir ve tıbbi değeri olan mantarların bir sınıfıdır. Yenilebilir makro mantarlar (büyük mantarlar) protein ve diğer besinler açısından zengindir ve yetiştirilmesi için büyük arazler gerektirmez, bu da onları et analoglarının üretimi için ideal bir hammadde haline getirir. İlave oalrak lezzet veren maddeler açısından zengindirler ve alerjenler açısından hayvan eti ve bitki bazlı et analoglarına karşı avantajlara sahiptirler. Bu nedenle yenilebilir makro mantarlar et analogları yapımı için oldukça uygundur. Misel mantarlar ise nesillerdir gıda, gıda bileşenleri (örn. sitrik asit, sirke), yem, enzimler, farmasötikler, nutrasötikler ve daha fazlasının üretiminde yetiştirilmekte ve kullanılmaktadır. Son zamanlarda, katı meyve veren gövdeler yerine, fermentörlerde yetiştirilen mantar miselyumlarından et benzeri ürünler geliştirmeye yönelik bir hareket ortaya çıkmıştır.
Referanslar
Asgar, M.A., Fazilah, A., Huda, N., Bhat, R., Karim, A.A., 2010. Nonmeat protein alternatives as meat extenders and meat analogs. Comprehensive Reviews in Food Science and Food Safety, 9(5): 513-529.
Balbi, M.E., Fabeni, F., Lazinski, L.M., Melo, A.C.S., Souza, H.F., 2013. Nutritional analysis and amino acid profile of shiitake mushroom (Lentinus edodes, Agaricaceae). Visão Acadêmica, 14(4).
Bamforth, C.W., Cook, D.J. 2019. Food, fermentation, and micro-organisms. John Wiley & Sons.
Barzee, T.J., Cao, L., Pan, Z., Zhang, R. 2021. Fungi for future foods. Journal of Future Foods, 1(1): 25-37.
Das, A.K., Nanda, P.K., Dandapat, P., Bandyopadhyay, S., Gullón, P., Sivaraman, G.K., Lorenzo, J.M. 2021. Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: A flexitarian approach. Molecules, 26(9): 2463.
Derbyshire, E.J., Delange, J., 2021. Fungal protein–what is it and what is the health evidence? A systematic review focusing on mycoprotein. Frontiers in Sustainable Food Systems, 5: 581682.
Finnigan, T.J., Wall, B.T., Wilde, P.J., Stephens, F.B., Taylor, S.L., Freedman, M.R., 2019. Mycoprotein: the future of nutritious nonmeat protein, a symposium review. Current Developments in Nutrition, 3(6): nzz021.
Finnigan, T.J.A., 2011. Mycoprotein: origins, production and properties. Handbook of Food Proteins, 335-352.
Gultom, S.O., Hu, B., 2013. Review of microalgae harvesting via co-pelletization with filamentous fungus. Energies, 6(11): 5921-5939.
Jiménez-Colmenero, F., 2007. Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends in Food Science & Technology, 18(11): 567-578.
Joshi, V.K., Kumar, S., 2015. Meat Analogues: Plant based alternatives to meat products-A review. International Journal of Food and Fermentation Technology, 5(2): 107-119.
Kumar, P., Chatli, M.K., Mehta, N., Singh, P., Malav, O.P., Verma, A.K., 2017. Meat analogues: Health promising sustainable meat substitutes. Critical Reviews in Food Science and Nutrition, 57(5): 923-932.
Meyer, V., Basenko, E.Y., Benz, J.P., Braus, G.H., Caddick, M.X., Csukai, M., Wösten, H.A., 2020. Growing a circular economy with fungal biotechnology: a white paper. Fungal Biology and Biotechnology, 7(1): 5-11.
Nasehi, M., Torbatinejad, N.M., Zerehdaran, S., Safaie, A.R., 2017. Effect of solid-state fermentation by oyster mushroom (Pleurotus florida) on nutritive value of some agro by-products. Journal of Applied Animal Research, 45(1): 221-226.
Papagianni, M., 2007. Advances in citric acid fermentation by Aspergillus niger: biochemical aspects, membrane transport and modeling. Biotechnology Advances, 25(3): 244-263.
Sakai, K., Sato, Y., Okada, M., Yamaguchi, S., 2022. Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment. Scientific Reports, 12(1): 1168.
Saleh, A.A., Ohtsuka, A., Yamamoto, M., Hayashi, K., 2013. Aspergillus awamori feeding modifies lipid metabolism in rats. BioMed Research International, (1): 594393.
Sharma, M., Kaur, S., Kumar, P., Mehta, N., Umaraw, P., Ghosh, S., 2022. Development, prospects, and challenges of meat analogs with plant-based alternatives. Recent Advances in Food Biotechnology, 275-299.
Souza Filho, P.F., 2022. Fungal protein. Advances in Food and Nutrition Research, 101: 153-179.
Stanley, C.N., Alobari, V.B., Ezealisiji, K. M., 2017. Formulation and evaluation of the effectiveness of a novel hand sanitizer using Pleurotus ostreatus oyster mushroom extract. Literatures, 12, 15.
Stoffel, F., de Oliveira Santana, W., Fontana, R.C., Camassola, M., 2021. Use of Pleurotus albidus mycoprotein flour to produce cookies: Evaluation of nutritional enrichment and biological activity. Innovative Food Science & Emerging Technologies, 68: 102642.
Wani, B.A., Bodha, R.H., Wani, A.H., 2010. Nutritional and medicinal importance of mushrooms. Journal of Medicinal Plants Research, 4(24): 2598-2604.
Wang, M., Zhao, R., 2023. A review on nutritional advantages of edible mushrooms and its industrialization development situation in protein meat analogues. Journal of Future Foods, 3(1): 1-7.
Wendland, J., 2001. Comparison of morphogenetic networks of filamentous fungi and yeast. Fungal Genetics and Biology, 34(2): 63-82.
Wiebe, M., 2002. Myco-protein from Fusarium venenatum: a well-established product for human consumption. Applied Microbiology and Biotechnology, 58: 421-427.
Wiebe, M.G., 2004. QuornTM Myco-protein-Overview of a successful fungal product. Mycologist, 18(1): 17-20.
Wikandari, R., Dewanti-Hariyadi, R., Taherzadeh, M.J., 2023. Filamentous fungi for food. In Current Developments in Biotechnology and Bioengineering (pp. 343-397). Elsevier.
Wrede, D., Taha, M., Miranda, A.F., Kadali, K., Stevenson, T., Ball, A.S., Mouradov, A. 2014. Co-cultivation of fungal and microalgal cells as an efficient system for harvesting microalgal cells, lipid production and wastewater treatment. PloS one, 9(11): e113497.
Zhang, J., Zhang, J., 2016. The filamentous fungal pellet and forces driving its formation. Critical Reviews in Biotechnology, 36(6): 1066-1077.
İndir
Yayınlanmış
Nasıl Atıf Yapılır
Sayı
Bölüm
Lisans
Telif Hakkı (c) 2024 MAS Uygulamalı Bilimler Dergisi
Bu çalışma Creative Commons Attribution-NonCommercial 4.0 International License ile lisanslanmıştır.
Dergimizde yayımlanan makaleler, 