Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

The Roles of Bacteria and Fungi in Plant Nutrition02:11

The Roles of Bacteria and Fungi in Plant Nutrition

35.7K
Plants have the impressive ability to create their own food through photosynthesis. However, plants often require assistance from organisms in the soil to acquire the nutrients they need to function correctly. Both bacteria and fungi have evolved symbiotic relationships with plants that help the species to thrive in a wide variety of environments.
35.7K
Epiphytes, Parasites, and Carnivores02:40

Epiphytes, Parasites, and Carnivores

13.0K
Plants often form mutualistic relationships with soil-dwelling fungi or bacteria to enhance their roots’ nutrient uptake ability. Root-colonizing fungi (e.g., mycorrhizae) increase a plant’s root surface area, which promotes nutrient absorption. While root-colonizing, nitrogen-fixing bacteria (e.g., rhizobia) convert atmospheric nitrogen (N2) into ammonia (NH3), making nitrogen available to plants for various biological functions. For example, nitrogen is essential for the...
13.0K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Decoding the Taste Profile of Chardonnay Marc Through Sensory-Directed Fractionation.

Journal of agricultural and food chemistry·2026
Same author

The Influence of Daily Honey-Sweetened Yogurt Intake on Outcomes of Low-Grade Inflammation and Microbial Metabolites in Postmenopausal Women.

Nutrients·2026
Same author

Characterization of Important Odorants from Shell Ginger Leaves, <i>Alpinia zerumbet</i>.

Journal of agricultural and food chemistry·2025
Same author

Characterization of Important Odorants in Cooked Lobster Mushrooms.

Journal of agricultural and food chemistry·2025
Same author

Characterization of Important Odorants in Rehydrated Lobster Mushrooms.

Journal of agricultural and food chemistry·2025
Same author

Characterization of Important Odorants from Shell Ginger Rhizomes, <i>Alpinia zerumbet</i>.

Journal of agricultural and food chemistry·2025

Related Experiment Video

Updated: Jul 9, 2025

Investigation of Plant Interactions Across Common Mycorrhizal Networks Using Rotated Cores
09:17

Investigation of Plant Interactions Across Common Mycorrhizal Networks Using Rotated Cores

Published on: March 26, 2019

12.2K

Mycelium: A Nutrient-Dense Food To Help Address World Hunger, Promote Health, and Support a Regenerative Food System.

Roberta R Holt1, John P Munafo2, Julie Salmen3

  • 1Department of Nutrition, University of California, Davis, Davis, California 95616, United States.

Journal of Agricultural and Food Chemistry
|December 6, 2023
PubMed
Summary

Mycelium offers a sustainable food solution to combat global hunger and malnutrition. This fungal biomass provides essential nutrients, supporting public health and sustainable agriculture goals by 2030.

Keywords:
hungermicronutrientsmyceliummycofoodsproteinsustainability

More Related Videos

Isolation and Purification of Fungal &#946;-Glucan as an Immunotherapy Strategy for Glioblastoma
10:02

Isolation and Purification of Fungal β-Glucan as an Immunotherapy Strategy for Glioblastoma

Published on: June 2, 2023

2.0K
Author Spotlight: Enhancing AM Fungi Research with SAP-AS &#8212; A Novel Technique for Single-Spore Cultures
06:43

Author Spotlight: Enhancing AM Fungi Research with SAP-AS — A Novel Technique for Single-Spore Cultures

Published on: June 14, 2024

1.7K

Related Experiment Videos

Last Updated: Jul 9, 2025

Investigation of Plant Interactions Across Common Mycorrhizal Networks Using Rotated Cores
09:17

Investigation of Plant Interactions Across Common Mycorrhizal Networks Using Rotated Cores

Published on: March 26, 2019

12.2K
Isolation and Purification of Fungal &#946;-Glucan as an Immunotherapy Strategy for Glioblastoma
10:02

Isolation and Purification of Fungal β-Glucan as an Immunotherapy Strategy for Glioblastoma

Published on: June 2, 2023

2.0K
Author Spotlight: Enhancing AM Fungi Research with SAP-AS &#8212; A Novel Technique for Single-Spore Cultures
06:43

Author Spotlight: Enhancing AM Fungi Research with SAP-AS — A Novel Technique for Single-Spore Cultures

Published on: June 14, 2024

1.7K

Area of Science:

  • Food Science
  • Sustainable Agriculture
  • Mycology

Background:

  • The current food system requires innovation to meet UN Sustainable Development Goal 2 (ending hunger by 2030).
  • Malnutrition and undernutrition persist, exacerbated by food insecurity and diets lacking essential nutrients.
  • Mycelium, the vegetative part of fungi, is a promising candidate for sustainable food production.

Approach:

  • This review examines the potential of mycelium as a sustainable food source.
  • We analyze mycelium's nutritional profile, including protein, fiber, and micronutrients.
  • The scalability, affordability, and environmental impact of mycelium-based foods are considered.

Key Points:

  • Mycelium can be cultivated into scalable biomass for food.
  • It offers desirable flavor and texture, alongside high-quality protein, fiber, and micronutrients.
  • Mycelium production presents a potentially lower environmental footprint compared to conventional agriculture.

Conclusions:

  • Mycelium represents a viable, nutritious, and sustainable food innovation.
  • It can address malnutrition and undernutrition challenges globally.
  • Further development of mycelium-based foods is crucial for achieving food security and public health goals.