Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

A mushroom culture of Agaricus bisporus, comprising at least one set of chromosomes as a culture of line J14756-s3, includes a representative culture of the line, which has been deposited under NRRL Accession No. 67317. A method of producing a hybrid mushroom culture of Agaricus bisporus comprising: mating a culture comprising at least one set of chromosomes as a culture of line J14756-s3 with a second homokaryotic line culture. Additionally, mushrooms, parts of the culture and products incorporating the culture of the invention are provided.

This disclosure relates to microbial technology, and more particularly to a Mortierella alpina strain and a use thereof, a microbial oil containing ARA at an Sn-2 position, a preparation and uses thereof. Sn-2 fatty acids of the triglyceride in the microbial oil include 23% or more by weight of ARA. The microbial oil is prepared by fermentation using Mortierella alpina strain GDMCC No. 607344.

The invention relates to an integrated process for alcohol production from lignocellulosic material.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

The present invention relates to genetically modified ascomycetous filamentous fungi, particularly of the species Thermothelomyces heterothallica, having reduced activity or expression of KEX2 and/or ALP7, said filamentous fungi is capable of producing elevated amounts and stability of an exogenous protein.

The present invention discloses application of a strain CH18 in preparation of anthocyanins and other flavonoid compounds. The preservation number of the strain CH18 is CGMCC NO.14784. Flavonoid compounds have the functions of resisting oxidation, tumors and fatigue, delaying senescence, preventing cardiovascular and cerebrovascular diseases, reducing blood pressure and blood lipid, regulating neuroendocrine, resisting osteoporosis, removing freckles, resisting wrinkles, and improving eyesight. The present invention uses microorganisms to produce anthocyanins and other flavonoids, which has the advantages of low price, easy control, short production cycle and year-round production, and can meet the needs of industrial production. Therefore, the present invention opens up a new biological pathway for producing a variety of anthocyanins and other flavonoid compounds with high efficiency and low cost.

A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredients and also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.

The present application provides an endophytic bacterial strain with a high camptothecin yield, which is Alternaria temuissima ZCMUKL-S1, deposited as CCTCC NO: M2021189, or Alternaria citricancri ZCMUKL-S2, deposited as CCTCC NO: M2021190, or Aspergillus versicolor ZCMUKL-S3, deposited as CCTCC NO: M2021191. The endophytic bacterial strain has a high yield of camptothecin, wherein the yield of camptothecin per unit dry mycelium powder of Aspergillus versicolor ZCMUKL-S3 is as high as 116 μg/g, which is the highest yield of camptothecin produced by endophytic bacterial strains reported at present, and has potential application value for its industrial production. In addition, the endophytic bacterial strain which can produce high camptothecin provided by the present application has good genetic stability.

The present invention relates to a process for the production of a filamentous fungus whole broth enzyme composition with low viscosity, a genetically modified filamentous fungus for production of the whole broth enzyme composition, the use of such a genetically modified filamentous fungus for the production of the filamentous fungus whole broth enzyme composition with low viscosity and a filamentous fungus whole broth enzyme composition produced by such a method.