{"id":5164,"date":"2026-10-12T15:37:26","date_gmt":"2026-10-12T07:37:26","guid":{"rendered":"https:\/\/www.xinhaimushroom.com\/?p=5164"},"modified":"2026-10-19T15:52:53","modified_gmt":"2026-10-19T07:52:53","slug":"ntu-singapur-se-asocia-con-una-empresa-japonesa-para-desarrollar-tecnologia-de-fermentacion-fungica-para-el-upcycling-de-alto-valor-del-okara","status":"publish","type":"post","link":"https:\/\/www.xinhaimushroom.com\/es\/ntu-singapore-partners-with-japanese-firm-to-develop-fungal-fermentation-technology-for-high-value-upcycling-of-okara\/","title":{"rendered":"NTU Singapur se asocia con una empresa japonesa para desarrollar tecnolog\u00eda de fermentaci\u00f3n f\u00fangica para el upcycling de alto valor del okara"},"content":{"rendered":"

En los \u00faltimos a\u00f1os, la industria de hongos de Singapur ha crecido r\u00e1pidamente impulsada por la innovaci\u00f3n en agrotecnolog\u00eda y se ha convertido en un eje central para la agricultura local de alto valor y caracter\u00edsticas distintivas, con un tama\u00f1o de mercado en expansi\u00f3n constante. El mercado de hongos funcionales alcanz\u00f3 los 328 millones de USD en 2024 y se proyecta que crezca hasta los 470 millones de USD para 2032, lo que representa una tasa de crecimiento anual compuesta del 7,25%. Respaldadas por las pol\u00edticas y el empoderamiento tecnol\u00f3gico de la Agencia Alimentaria de Singapur, las granjas de hongos locales est\u00e1n acelerando su actualizaci\u00f3n a gran escala e inteligente. La industria contin\u00faa avanzando en el desarrollo sostenible y explorando nuevos modelos de integraci\u00f3n transfronteriza.<\/p>\n\n\n\n

Recientemente, la Universidad Tecnol\u00f3gica de Nanyang (NTU) de Singapur ha logrado resultados cient\u00edficos innovadores en colaboraci\u00f3n con la conocida empresa alimentaria japonesa Ichimasa Kamaboko<\/strong>. Mediante la adopci\u00f3n de tecnolog\u00eda de fermentaci\u00f3n en estado s\u00f3lido con micelio de hongo ostra, logran la revalorizaci\u00f3n orientada a recursos del okara (residuo de soja), demostrando una fuerte capacidad de innovaci\u00f3n tecnol\u00f3gica y habilitaci\u00f3n transfronteriza de la industria de hongos de Singapur. Los hallazgos de la investigaci\u00f3n relevante han sido publicados en la revista Food Chemistry: X<\/em>.<\/p>\n\n\n\n

\"NTU<\/figure>\n\n\n\n

Respaldada por tecnolog\u00edas maduras de biofermentaci\u00f3n, la industria de hongos de Singapur, en r\u00e1pido crecimiento, contin\u00faa empoderando al sector de procesamiento de alimentos de forma transversal. Dirigida a los principales puntos cr\u00edticos del okara proveniente de la fabricaci\u00f3n de productos de soja \u2014f\u00e1cil deterioro, mala palatabilidad, baja tasa de utilizaci\u00f3n y desperdicio severo\u2014, esta investigaci\u00f3n conjunta entre NTU e Ichimasa Kamaboko aplica de manera innovadora el proceso de fermentaci\u00f3n en estado s\u00f3lido verde con micelio de hongo ostra. Descompone eficazmente la fibra cruda del okara y optimiza su perfil nutricional y sabor.<\/p>\n\n\n\n

Los datos experimentales muestran que, tras la fermentaci\u00f3n, el contenido proteico del okara se eleva hasta 27.7%-30.2%<\/strong>, y el contenido de glucosa aumenta de 2,8 a 6,4 veces. Su palatabilidad y valor nutricional mejoran enormemente. Adem\u00e1s, el proceso de cultivo del micelio presenta un rendimiento estable y buena adaptabilidad. Esta tecnolog\u00eda no solo logra la utilizaci\u00f3n de alto valor de los subproductos del procesamiento de soja, sino que tambi\u00e9n ampl\u00eda enormemente los escenarios de aplicaci\u00f3n comercial de la biotecnolog\u00eda de hongos, abriendo nuevas v\u00edas para la extensi\u00f3n de la cadena de valor de la industria de hongos de Singapur.<\/p>\n\n\n\n

Seg\u00fan el equipo de investigaci\u00f3n de NTU, este avance tecnol\u00f3gico transfronterizo se basa en el maduro sistema t\u00e9cnico de cultivo biol\u00f3gico y fermentaci\u00f3n de la industria de hongos de Singapur, y consolida a\u00fan m\u00e1s las ventajas de la industria para el desarrollo diversificado. Actualmente, el logro se encuentra en la etapa de prueba de concepto. El equipo optimizar\u00e1 a\u00fan m\u00e1s el proceso y abordar\u00e1 eslabones clave, incluidos la producci\u00f3n a gran escala, el control de costos y la evaluaci\u00f3n de seguridad alimentaria.<\/p>\n\n\n\n

Con el futuro despliegue y promoci\u00f3n de la tecnolog\u00eda, la industria de hongos de Singapur aprovechar\u00e1 a\u00fan m\u00e1s sus fortalezas cient\u00edfico-tecnol\u00f3gicas, continuar\u00e1 empoderando a la industria alimentaria para reducir desperdicios y aumentar la eficiencia, establecer\u00e1 un referente para la integraci\u00f3n transfronteriza de la agricultura sostenible y facilitar\u00e1 la actualizaci\u00f3n de las industrias de alimentos verdes locales y globales.<\/p>\n\n\n\n

(Fuente: ntu.edu.sg)<\/p>","protected":false},"excerpt":{"rendered":"

In recent years, Singapore’s mushroom industry has risen rapidly driven by agri-tech innovation and become a core track for local high-value characteristic agriculture, with a steadily expanding market size. <\/p>","protected":false},"author":3,"featured_media":5165,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[134],"tags":[],"class_list":["post-5164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mushroom-industry-news"],"acf":[],"yoast_head":"\nNTU Singapore Partners with Japanese Firm to Develop Fungal Fermentation Technology for High-value Upcycling of Okara - Xinhai Mushroom<\/title>\n<meta name=\"description\" content=\"In recent years, Singapore's mushroom industry has risen rapidly driven by agri-tech innovation and become a core track for local high-value characteristic agriculture, with a steadily expanding market 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