Review: Rhizopus sp. beyond tempeh. An Occidental approach to mold-based fermentations

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-12-12 DOI:10.1016/j.ijgfs.2024.101090

José María Martín-Miguélez , Jordi Bross , Diego Prado , Esther Merino , Ramón Perisé Moré , Julián Otero , Andoni Luis Aduriz , Josué Delgado

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引用次数: 0

Abstract

This review aims to comprehensively analyze the current status and future perspectives of Rhizopus oryzae and Rhizopus oligosporus in the Western market, with a focus on their potential integration into occidental food systems. The work seeks to trace the expansion of these molds from traditional Indonesian fermented foods to global applications, examining their characteristics, benefits, and potential hazards. Current approaches to incorporating Rhizopus spp. into Western food systems are discussed, including enzyme and metabolite extraction, fermentation of by-products, and innovative culinary applications. The review assesses current approaches for incorporating Rhizopus-based products to Western tastes, showcasing examples from fine dining to casual restaurants. Additionally, it addresses the potential of R. oryzae and R. oligosporus fermentation in sustainable food production, waste valorization, and the development of functional foods. By outlining future research and development perspectives, the review aims to emphasize the need for scientific studies and regulatory frameworks and cross-cultural culinary innovation to fully realize the potential of Rhizopus species in the Western food industry. Ultimately, this comprehensive analysis seeks to provide valuable insights and guide future efforts in integrating these beneficial molds into occidental food systems.

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综述：豆豉以外的根霉属。一种基于霉菌发酵的西方方法

本文旨在全面分析米根霉和寡孢根霉在西方市场的现状和未来前景，并重点介绍它们融入西方食品系统的潜力。这项工作旨在追踪这些霉菌从传统的印度尼西亚发酵食品到全球应用的扩展，研究它们的特征、益处和潜在危害。讨论了目前将根霉纳入西方食品系统的方法，包括酶和代谢物提取，副产品发酵和创新烹饪应用。这篇综述评估了目前将根霉产品融入西方口味的方法，展示了从高级餐厅到休闲餐厅的例子。此外，本文还探讨了米曲霉和寡孢霉发酵在可持续食品生产、废物增值和功能食品开发方面的潜力。通过对未来研究和发展的展望，综述旨在强调科学研究和监管框架以及跨文化烹饪创新的必要性，以充分发挥根霉在西方食品工业中的潜力。最终，这一全面的分析旨在提供有价值的见解，并指导未来将这些有益的霉菌整合到西方食品系统中的努力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.