Even more astonishing, researcher Hill-Maini has highlighted that the N. intermedia strains identified in oncom display genetic differences compared to their wild counterparts; however, they exhibit remarkable similarities to strains derived from agricultural waste, like sugarcane fiber in Taiwan and corn cobs in Papua New Guinea. This intriguing pattern indicates a possibility that humans might have actively engaged in the domestication of N. intermedia, much like the way Penicilium, a common fungus used in blue cheese production, has coevolved alongside human consumption practices (SN: 9/6/22).

According to Hill-Maini, this phenomenon suggests a symbiotic relationship where humans have intentionally cultivated a fungus that thrives on materials not suitable for human ingestion. “By allowing the fungus to metabolize these unusable materials, it breaks them down to enhance their palatability and nutritional value,” Hill-Maini elaborates. Research findings reveal that the fermentation process significantly boosts the protein content of the soy by-product that is repurposed for food production.

The ensuing inquiry focuses on whether N. intermedia can appeal to broader populations unfamiliar with its distinct flavor profile. In an effort to explore this, Hill-Maini and colleagues conducted a taste test by presenting the traditional Javanese dish of red oncom to a diverse group of 61 Danish participants. Remarkably, the feedback indicated that the testers appreciated its texture and aesthetic appeal, with many describing its flavor succinctly as resembling “mushroom” or “nutty.”

Diverse combinations of the substrate and the fungus yield an array of tastes, highlighting the versatility of this culinary ingredient. For instance, Chef Rasmus Munk of the esteemed two-star Michelin restaurant Alchemist in Copenhagen embarked on an innovative experiment, nurturing N. intermedia on a neutral rice custard base. After several days of fermentation, the once bland custard transformed into a visually stunning dish that exuded an aroma reminiscent of cheese, while its flavor surprisingly evolved to mimic sweet pineapple.

The most exciting prospect for Hill-Maini centers around the scalable industrial application of N. intermedia. The residual waste generated during food production, such as soybean pulp from soy milk creation, holds immense potential. Imagine if we could immediately separate this by-product, subject it to fermentation, and ultimately convert it into nutritious food, akin to the process employed in making red oncom. At Alchemist’s food lab, Spora, engineers are delving into innovative methodologies harnessing microbes, including N. intermedia, to transform waste into delectable, healthy, and sustainable food alternatives.

Ultimately, envision a future where we can utilize as much of the beneficial properties of the fungus as it does in processing our food waste, culminating in a closed-loop system that benefits both people and the planet.

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