The vast and fascinating kingdom of fungi hides one of the best-kept secrets of our planet's biodiversity. While most people recognize only a few dozen edible or poisonous species, the reality is that the fungal world represents one of the most unexplored frontiers of contemporary biology. This article aims to reveal the extent, importance, and future prospects of this extraordinary, still largely unknown, biodiversity, with particular attention to the Italian and Mediterranean context.
A quiet yet powerful revolution is taking place in the food production landscape, fusing the principles of mycology with the most advanced genetic engineering techniques. This article aims to delve deeply into the world of engineered yeast, the microorganisms reshaping our approach to protein production. For mycologists and mushroom breeders, accustomed to manipulating complex eukaryotic organisms, these developments represent not only a scientific curiosity but a logical extension of their expertise in a cutting-edge field. We will analyze every aspect of this technology, from its biological foundations to practical applications, with particular attention to the influence of critical environmental parameters such as light, its specific spectra, and photoperiod management—elements familiar to anyone engaged in controlled cultivation.
In the increasingly diverse landscape of alternative sausages and burgers, one player is emerging with surprising force: mycelium. This complex network of hyphae, which constitutes the vegetative part of mushrooms, is revolutionizing the way we think about the food of the future. Mycelium-based sausages and burgers represent not simply a meat alternative, but an entirely new food category, with unique sensory and nutritional characteristics. In this article, we will explore in depth the potential of this extraordinary ingredient, analyzing the production processes, nutritional properties, environmental impact, and future prospects of a rapidly expanding sector.
