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academicJanuary 11, 2022

Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin

Ovalbumin (OVA) produced using the fungus Trichoderma reesei (Tr-OVA) could become a sustainable replacement for chicken egg white protein powder—a widely used ingredient in the food industry.

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Ovalbumin ([OVA]{.caps}) produced using the fungus Trichoderma reesei (Tr-[OVA]{.caps}) could become a sustainable replacement for chicken egg white protein powder---a widely used ingredient in the food industry.
MicrobialFungiEggsIngredientsSci-TechEurope

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