Abstract: Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

Abstract: A bioremediation method comprising: providing an alkalinizing acidophilic fungus, contacting an acidic liquid having a pH of 5 or lower with the fungus, and maintaining the acidic liquid under conditions sufficient to permit the fungus to increase the pH of the acidic liquid.

Abstract: A method for extracting a metal of interest from a mineral substrate comprising: 1) providing a mineral substrate containing a metal of interest, 2) contacting the mineral substrate with a leaching medium comprising a pH reducing microorganism and/or an acid or proton produced by a pH reducing microorganism, and 3) recovering a leachate comprising the metal of interest.

Abstract: Provided is a method for production of a myceliated cacao product having reduced acidity, astringency, and/or bitterness tastes which optionally includes the steps of providing harvested cacao comprising beans, pulp and/or pods from the fruit pods of the species Theobroma cacao and fermenting the harvested cacao, preferably by a conventional fermentation process. In another step, a fungal inoculum comprising a filamentous fungus comprising, in one embodiment, Hericium erinaceus is used to inoculate the harvested cacao and the combination is cultured in a supplemental fermentation step for, for example, 1 to 2 days to produce the myceliated cacao product. The myceliated cacao product is optionally dried. In one aspect, a chocolate produced from the myceliated cacao product has reduced acidity, astringency, and/or bitterness tastes compared to a chocolate prepared from an unmyceliated cacao product. Products prepared by the methods described herein are also provided.

Abstract: Newly identified fungal sweet-taste modifying proteins (designated Honey Truffle Sweetener (HTS)), and polynucleotides encoding the proteins are described. Specifically, Myd proteins with sweet taste modulation activity, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed are sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

Abstract: Provided is a method to prepare a protein food product based on solid state fermentation, which includes the steps of preparing a sterilized substrate comprising a grain such as rice or quinoa and a plant protein concentrate or isolate such as pea protein, inoculating the sterilized substrate with a filamentous fungal culture such as Morchella esculenta culture, and culturing the filamentous fungal culture in the substrate, resulting in a myceliated substrate that has texture more similar to meat and/or improved flavor and aroma when cooked as compared to control substrate (e.g., unmyceliated). Similarity in texture to cooked meat includes increased spring and cohesiveness on chewing, and also where the protein food product, and the improved flavor includes increased savory and umami and decreased bitterness and improved aroma includes decreased pea or beany aroma.

Abstract: Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

Abstract: Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

Abstract: The present invention generally relates to the use of a sweetening composition comprising (i) a mycelia of an ascomycete or an aqueous extract thereof or (ii) an aqueous extract of a fruiting body of an ascomycete, to provide improved flavor to a product for oral administration, as well as to a sweetening composition comprising (i) a mycelia of an ascomycete or an aqueous extract thereof or (ii) an aqueous extract of a fruiting body of an ascomycete as well as to compositions comprising combinations of sweetening compositions and a product for oral administration.

Abstract: Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

Abstract: Provided is a method for producing a plant protein product which includes treating the plant protein with at least one an exogenous enzyme comprising an oxidoreductase and/or a hydrolase. The method results in a treated protein product that has reduced undesirable aromas and/or reduced undesirable tastes, compared to an untreated plant protein product. In a further embodiment, the method further includes mixing the treated protein product with another material to form a food composition. Also provided are compositions made by the methods of the invention.