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

Autor: Martín-Miguélez, José María, Bross, Jordi, Prado, Diego, Merino, Esther, Perisé Moré, Ramón, Otero, Julián, Aduriz, Andoni Luis, Delgado, Josué
Zdroj: International Journal of Gastronomy and Food Science; March 2025, Vol. 39 Issue: 1
Abstrakt: This review aims to comprehensively analyze the current status and future perspectives of Rhizopus oryzaeand Rhizopus oligosporusin 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 Rhizopusspp. 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. oryzaeand R. oligosporusfermentation 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 Rhizopusspecies 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.
Databáze: Supplemental Index