研究显示Neurospora中间介质真菌将食品废物转化为营养菜,处理食品废物,并促进可持续性。 Study reveals Neurospora intermedia fungus converts food waste into nutritious dishes, addressing food waste and promoting sustainability.

由Vayu Hill-Maini在加州大学伯克利分校进行的一项研究, 突显了真菌Neurospora 中间媒介将食物浪费转化为有营养、有味的盘子的能力。 A study led by Vayu Hill-Maini at UC Berkeley highlights the fungus Neurospora intermedia's ability to convert food waste into nutritious, flavorful dishes. 这种真菌可以分解各种废料, 增加它们的蛋白质含量。 This fungus can break down various waste materials, enhancing their protein content. 作为厨师在餐馆的实验,这项创新不仅解决了食物浪费问题,而且为喂养不断增长的人口提供了可持续的解决办法,同时尽量减少了对环境的影响。 As chefs experiment with it in restaurants, this innovation not only addresses food waste but also presents a sustainable solution for feeding a growing population while minimizing environmental impact.