Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia

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dc.authorid0000-0002-9028-2923
dc.authorid0000-0003-4887-2433
dc.authorid0000-0003-2369-9638
dc.authorid0000-0003-1755-7705
dc.contributor.authorKaya, Burcu
dc.contributor.authorGuneser, Onur
dc.contributor.authorTaherzadeh, Mohammad J.
dc.contributor.authorKaragul Yuceer, Yonca
dc.contributor.authorSar, Taner
dc.date.accessioned2026-02-03T12:00:41Z
dc.date.available2026-02-03T12:00:41Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractInvestigation of the nutritional properties, biological activities, volatile compounds and sensory properties of fungal biomass and supernatants obtained from cheese whey powder fermented with Aspergillus oryzae and Neurospora intermedia was aimed in this study. The biomass produced by A. oryzae exhibited higher total lipid (118.54 g/kg) and total essential amino acid (62.05 g/kg) contents improve in comparison to N. intermedia. In contrast, the N. intermedia biomass showed superior bioactive properties, with the highest levels of total phenolics (4.72 mg gallic acid/g dry basis), total flavonoids, (23.85 mg quercetin/dry basis), and antioxidant activities (221.49 mg Trolox/g dry basis). Furthermore, the A. oryzae biomass derived from whey powder significantly enhanced the concentration of 1-octen-3-ol from 15.64 to 129.35 mu g/kg, indicating its potential for improving the flavor profiles of food products with a natural mushroom-like aroma. Whey powder fermented with A. oryzae and N. intermedia contained significant amounts of calcium, sodium, and magnesium. The dominant mineral in the supernatant was Mg (7.40-7.90 mg/L) and a distinct fruity aroma was observed especially in the N. intermedia supernatant. These findings highlight the potential of fungal fermentation to convert dairy industry byproducts into nutrient-dense, flavor-enhancing alternatives.
dc.description.sponsorshipEuropean Cooperation in Science and Technology
dc.description.sponsorshipCOST (European Cooperation in Science and Technology)
dc.description.sponsorshipBurcu KAYA would like to acknowledge the direct support by COST (European Cooperation in Science and Technology; www.cost.eu), in the framework of COST Action CA20128 (Promoting Innovation of ferMENTed fOods; https://fermentedfoods.eu/).
dc.identifier.doi10.1177/10820132251368707
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.pmid40820369
dc.identifier.scopus2-s2.0-105015640868
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1177/10820132251368707
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34652
dc.identifier.wosWOS:001551336900001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260130
dc.subjectWhey
dc.subjectfungal fermentation
dc.subjectantioxidant activity
dc.subjectalternative food source
dc.titleEnhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia
dc.typeArticle

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