2.1.3. Solid State Fermentation

Cultivation of *N. intermedia* was conducted in sterile petri dishes (100 mm × 20 mm). A total dry weight of 15 g breadcrumbs was inoculated with *N. intermedia* separately for each petri dish. The initial moisture content was adjusted to 40% (on a dry basis (*w/w*, db) with distilled water, after which each sample was mixed evenly, and a lid was placed on the petri dish. Solid-state fermentation was conducted batch wise for 2–10 days in a climatic test cabinet (NUVE test cabinet TK 120, Ankara, Turkey) at 90%–95% relative humidity (Rh) ± 1%, at 35 ◦C under light. The light source was applied to increase pigment production in the fungal biomass in order to form a visually appealing product with improved nutritional value [6,25]. The petri dishes were flipped every second day. At the end of fermentation, samples were dried at 45 ◦C. Effects of days of fermentation on the final weight and protein content in the fungal-bread product were investigated as well as a visual observation on morphology after the SmF step.
