Fungal solid-state fermentation (SSF) is crucial in the food, pharmaceutical, and agricultural industries, offering a compelling alternative to liquid-based submerged fermentation (SmF). SSF is distinguished by its ability to produce faster growth rates and thicker, more robust products at reduced costs and lower contamination risks. These advantages make SSF particularly suitable for applications that require technical manufacturing simplicity and adaptability for industrial processes such as printing, dyeing, and stitching. SSF facilitates the creation of sustainable alternatives to materials like animal leather and synthetic foams. However, it also presents challenges such as uneven nutrient absorption, maintaining uniform product thickness, and efficient substrate purification.

This Research Topic aims to delve into the progress and obstacles encountered in fungal SSF and the innovative production of mycelium composites. The goal is to foster a deeper understanding of these methods and to encourage the development of new technologies and processes that could mitigate the existing limitations while enhancing the utility and efficiency of fungal fermentation.

To gather further insights into the efficient utilization of SSF and mycelium materials, we welcome articles addressing, but not limited to, the following themes:
• Engineering fungal metabolic and regulatory pathways for enhanced production.
• Cutting-edge techniques and advancements in SSF and mycelium cultivation.
• Strategies for developing robust mycelium composites.
• Sustainable practices and technologies in green fungal biomanufacturing.
• The impact of various growth factors on the properties and morphology of mycelium materials.
• Optimization of production processes in SSF.
• Development of novel mycelium-based materials with enhanced properties.
• Biotechnological approaches for discovering new industrial and pharmaceutical interest molecules in SSF.

Are you interested in contributing a manuscript to this Research Topic?

Fungal Solid-state Fermentation and Mycelium Composites