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<p>Fungal solid-state fermentation can improve the nutritional quality of plant-based foods, yet most processes rely on substrates whose properties are inherited from raw materials rather than intentionally designed. This perspective addresses this limitation by reframing the substrate as an active process component. Integrating biochemical, mechanical, and architectural principles into substrate design enables the development of engineered substrates that promote volumetric and spatially uniform bioconversion during solid-state fermentation of food materials.</p>

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Reframing the substrate as an active process component in fungal solid-state fermentation of foods

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年4月4日

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  • Simon Müller,
  • Carole Zermatten,
  • Till Germerdonk,
  • Patrick A. Rühs

摘要

Fungal solid-state fermentation can improve the nutritional quality of plant-based foods, yet most processes rely on substrates whose properties are inherited from raw materials rather than intentionally designed. This perspective addresses this limitation by reframing the substrate as an active process component. Integrating biochemical, mechanical, and architectural principles into substrate design enables the development of engineered substrates that promote volumetric and spatially uniform bioconversion during solid-state fermentation of food materials.