KAMU - Competence center
for Applied Mycology and Environmental Studies

Dissemond, M.H., Franken, C.E., Sari, M. Agaricus bisporus Grown on Sustainable Peat Casing Alternatives—A Systematic Review on Quality Characteristics. Foods 2025, 14, 3348. https://doi.org/10.3390/foods14193348.

Sari, M. Der Birkenporling (Fomitopsis betulina). Bioaktive Inhaltsstoffe und ihr therapeutisches Potenzial. Zeitschrift für Phytotherapie 2025; 46: 69–75. https://doi.org/10.1055/a-2531-5363

Kalitukha, L., Bleha, R., Synytsya, A., Kraska, J., Sari, M. Hydrocolloids from the Mushroom Auricularia heimuer: Composition and Properties. Journal of fungi, 2023, 9, 681. https://doi.org/10.3390/jof9060681

Dicks, L., Jakobs, L., Sari, M., Hambitzer, R., Ludwig, N., Simon, M.C., Stehle, P., Stoffel-Wagner, B., Helfrich, H.P., Ahlborn, J., Rühl, M., Hartmann, B., Holst, J.J., Ellinger, S. Fortifying a meal with oyster mushroom powder beneficially affects glucagon-like peptide-1, non-esterified free fatty acids and hunger sensation in adults with impaired glucose tolerance - a double-blind randomized controlled crossover trial. European Journal of Nutrition, 2021. https://doi.org/10.1007/s00394-021-02674-1

Kalitukha, L., Sari, M. Chemical Composition and UV Absorption Activity of an Aqueous Alkali Extract from the Fruiting Bodies of the Tinder Conk Mushroom Fomes fomentarius (Agricomycetes). International Journal of Medicinal Mushrooms, 2021, 23(4): 23-37.https://doi.org/10.1615/IntJMedMushrooms.2021038160

Dicks, L. & Ellinger, S.: Effect of the Intake of Oyster Mushrooms (Pleurotus ostreatus) on Cardiometabolic Parameters- A Systematic Review of Clinical Triple. Nutrients, 2020, 12: 1134. 10.3390/nu12041134

Sari, M., Toepler, K., Roth, C., Teusch, N., Hambitzer, R. The Birch Bracket Medicinal Mushroom, Fomitopsis betulina (Agarycomycetes) - Bioactive source for beta-glucan fraction with tumor cell migration blocking ability. International Journal of Medicinal Mushrooms, 2020, 22 (1), 1-13. https://doi.org/10.1615/IntJMedMushrooms.2019033291

Schlösser, I. & Prange, A. Antifungal activity of selected natural preservatives against Aspergillus westerdijkiae and Penicillium verrucosum and the interactions of these preservatives with food components. Journal of Food Protection, 2019, 82 (10), 1751-1760. https://doi.org/10.4315/0362-028X.JFP-19-082

Schlösser, I. & Prange, A. Effects of selected natural preservatives on the mycelial growth and ochratoxin A production of the food-related molds Aspergillus westerdijkiae and Penicillium verrucosum. Food Additives and Contaminants, 2019, 36 (9), 1411-1418. 10.1080/19440049.2019.1640397

Prange, A., Sari, M., von Ameln, S., Hajdu, C., Hambitzer, R., Ellinger, S., Hormes, J. Characterization of selenium speciation in selenium-enriched button mushrooms (Agaricus bisporus) and selenized yeasts (dietary supplement) using X-ray absorption near-edge structure (XANES) spectroscopy. Journal of Trace Elements, 2019, 51, 164-168. https://doi.org/10.1016/j.jtemb.2018.10.018

Sari, M., Toepler, K. Nickisch-Hartfiel, A., Teusch, N., Hambitzer, R. Aqueous Cold Water Extracted Lentinus edodes (Agaricomycetes) Cross Flow Ultra Filtration Fractions Exhibit Apoptosis in Tumor Cells. International Journal of Medicinal Mushrooms, 2018, 20 (11), 1107-1119. https://doi.org/10.1615/IntJMedMushrooms.2018028980

Lelley, I.J., Sari, M., Hambitzer, R. Cultivated edible mushrooms. ErnährungsUmschau special issue Food 2018, pp. 18-27. 

Etter, D., Rupp, A., Prange, A., Drissner, D.: Inactivation of mold spores in a model system on raisins by low energy beam. Food Control, 2018, 92, 357-361.

Von Ameln, S., Dicks, L., Prange, A., Ellinger, S. Dietary supplements made from mushrooms. An overview of health-related aspects with a focus on cardio-metabolic effects and an overview on food law regulations. Nutrition Review-International, 2018, 65 (6), 92-99.

Sari, M., Hambitzer, R.: Versatile Mushrooms. A Key Driver for Culinary and Health Innovations. G.I.T. Laboratory Journal. 2017, 1-2: 36-38.

Sari, M., Prange, A., Lelley, J., Hambitzer, R. Screening of ß-glucan contents in commercially cultivated and wild growing mushrooms. Food Chemistry, 2017, 216: 45-51. https://doi.org/10.1016/j.foodchem.2016.08.010

Sari, M., Hambitzer, R., Lelley, J., Toepler, K., Teusch, N., Nickisch-Hartfiel, A. Characterization of cross flow ultra filtration fractions from Grifola frondosa (Agaricomycetes) reveals distinct cytotoxicity in tumor cells. International Journal of Medicinal Mushrooms, 2016,18 (8): 671-680. https://doi.org/10.1615/IntJMedMushrooms.v18.i8.30

Lelley, J., Sari, M,, Hambitzer, R. Cultivated edible fungi. Ernährungs Umschau, 2015, 62: 352-362.

Georgoulis, A., Wäscher, M., Wagner, M. VEGGIE POWER FOR GREEN CHEM? Turning NRW's Veggie Waste into Green Catalysts: Biotechnological production of laccases by Pleurotus ostreatus and Flammulina velutipes in submerged culture using agricultural side streams. 23.03.2026. VAAM Jahrestagung 2026, Berlin.

Wäscher, M., Gillette, J., Schmitz, C., Wagner, M. Machine-Learning-based Design of Experiment for Fermentation with Pleurotus ostreatus. 23.03.2026. VAAM Jahrestagung 2026, Berlin.

Sari, M.,Lindek, M.  Potential of Fungi Mycelium for the Development of an enriched Plant-Based Burger Patty.15.08.2024. 12^th International Mycological Congress, Maastricht.

Dissemond, M., Sari, M. Development of a Sustainable Bio-Based Substitute for Peat from Agricultural residue Streams for Agaricus bisporus Cultivation. 12.08.2024. 12^th International Mycological Congress, Maastricht.

Lindek, M., Kox, K.A., Sari, M. Edible mushroom mycelium as a component of innovative foods using the example of a plant-based burger patty. 60th DGE Congress, Bonn, 15.03.2023, Proceedings of the German Nutrition Society, p. 62.

12. Sari, M., Kox, K.A., Löw, J., Schoob, J., Hambitzer, R. Screening of light effects on mushroom mycelia. ISMS congress 2021, virtual, 14-17.09.2021.

Sari, M., Hüsgen, S., Löw, J. Fomitopsis betulina mycelia as a source of biofunctional substances. 57th DGE Congress, Jena, 18-20.03.2020, Proceedings of the German Nutrition Society, p. 12-2, p. 103.

Sari, M., Knedlik, R., Hambitzer, R. Potential of sensory active substances in low-molecular mushroom extract. GDL Congress, Bremerhaven, 11-13.10.2018, GDL abstract volume p. 90.

Prange, A., Sari, M., von Ameln, S., Ellinger, S., Hambitzer, R., Bovenkamp-Langlois, G.L., Hormes, J. Chemical speciation of selenium in selenized yeasts (dietary supplements), food contaminating molds and button mushrooms (Agaricus bisporus) 70. Annual Conference of the German Society for Hygiene and Microbiology (DGHM), Bochum, 19-21.02.2018, DGHM_Abstractband 308/LMP.

Hasselbusch, J., Sari, M., Hambitzer, R. Extraction of a novel hydrocolloid from Lentinula edodes. 55th DGE Congress, Hohenheim, 07.-09.03.2018, Proceedings of the German Nutrition Society, P9-3, p. 79.

Schlösser, I., Prange, A. Antifungal activity of selected natural preservatives against the foodborne molds Penicillium verrucosum and Aspergillus westerdijkiae under different pH and aw values. 70th Annual Conference of the German Society for Hygiene and Microbiology (DGHM), Bochum, February 19-21, 2018, DGHM_Abstractband 309/LMP.

Sari, M., Roth, C., Hambitzer, R. Piptoporus betulinus- a new promising source for beta-glucans? IMMC9 Congress, Palermo, 24-27.09.2017, Abstract-Band, EP_41, p. 176.

Etter, D., Rupp, A.; Prange, A., Loessner, M., Schuppler, M., Drissner, D. Inactivation of spore-forming microorganisms using Ebeam technology. 137th Symposium of the Food Microbiology Section of the VAAM/DGHM, Landshut, 03.-05.04.2017, Abstract volume, P23, p. 65.

Schlösser I, Prange A. Antifungal activity of Origanum vulgare, carvacrol, thymol, eugenol and trans-cinnamaldehyde and its combinations against Aspergillus westerdijkiae and Penicillium verrucosum. 25th ICFMH Conference Food Micro, Dublin, 19-22.7.2016.

Sari, M., Hambitzer, R., Lelley, J. Screening study of ß-glucans in commercial and wild mushroom species. 19th ISMS Congress, Amsterdam, 29.5.-02.06.2017.

Sari, M., Hambitzer, R. Influence of maturity stages and post-harvest treatments on the beta-glucan content of Lentinula edodes. 52nd DGE Congress, Halle (Saale), March 11-13, 2015, Proceedings of the German Nutrition Society, P 10-1, p.82.

Sari, M. Influence of ripening stages and time of storage on beta-glucan content in Shiitake mushrooms. 3rd Kiel Food Science Symposium, Kiel, 20-21.05.2014, Abstract-Band, P8, p.3 36.

20. Georgoulis, A. (02/2026) Biotechnological Valorization of Regional Agricultural Waste Materials: Comparative Studies on Laccase Production Using Pleurotus ostreatus

19. Kollmer, M. (08/2025)
Influence of side streams as substrate components on the nutritional composition and consumer acceptance of Pleurotus ostreatus

18. Sorge, J. (08/2025)
Potential of Pleurotus ostreatus mycelium for the development of innovative and healthy foods, using the example of a minced meat alternative

17. Behrendt, K. (03/2025)
Influence of agro-industrial by-products on the biological efficiency and beta-glucan content of Pleurotus ostreatus

16. Langen, L. (08/2024)
Potential of edible mushroom mycelia: Influence of defined light waves on biomass and specific glucan contents of the submerged cultivated mycelium of Flammulina velutipesInfluence of agro-industrial by-products on the biological efficiency and beta-glucan content of Pleurotus ostreatus

15. Hilles, L. (08/2024)
Potential of biotechnological cultivation of edible mushroom mycelium of Agaricus bisporus

14. Lindek, M (02/2024)
Potential of edible fungal mycelia for the development of innovative and healthy foods based on a plant-based burger patty

13. Kox, K.A. (02/2022)
Development of a recipe for vegan burger patties based on plant-based and fungal beef ingredients

12. Jansen, K. (08/2021)
Beverage innovations based on medicinal and edible mushrooms using Agaricus bisporus as a model

11. Löw, J. (08/2021)
Extraction and characterization of exo-polysaccharides in submerged cultures of basidiomycetesions base

10. Bitting, L. (07/2021)
Standard Operation Procedure for functional ingredients from edible and medicinal mushroomsof basidiomycetes

9. Atug, H. (08/2018)
Development of submerged mycelial cultures - Fomitopsis betulina as an innovative source of biofunctional substances

8. Knedlik, R. (07/2018)
Potential of sensory active substances in low-molecular mushroom extract

7. Kalisch, L. (02/2018) 
Development, analysis and evaluation of quality criteria for mushroom preparations - protection against adulteration

6. Seidler, L. (10/2017) 
Microencapsulation of functional ingredients from medicinal and edible mushrooms

5. Roth, C. (10/2017)
Piptoporus betulinus as a promising source of beta-glucans - importance of growth stage, size and solubility

4. Schoemackers, S. (08/2017)
Effect of the volatile phase of selected natural inhibitors in vitro and in situ on food-relevant molds

3. Fuchs, F. (01/2017) 
Study on a gel-forming hydrocolloid from shiitake (Lentinula edodes) - isolation, characterization, applications

2. Zimmermann, B. (04/2016)
Investigations on beta-glucan contents in wild mushrooms

1. Rabe, J. (02/2016)
Minimum inhibitory concentrations of eugenol, oregano oil and cinnamaldehyde in selected molds

20. Gilette, J. (03/2026)
Machine Learning-Based Optimization of Bioprocess Parameters for the Submerged Cultivation of Pleurotus ostreatus in a Stirred Tank Bioreactor

19. Fürste, M. (12/2025)
Co-fermentation with filamentous fungi for the valorization of agricultural and food industry by-products: a narrative review to identify applications, challenges, and research gaps

18. Halm, C. (09/2025)
Towards Sustainable Protein: Culinary and Industrial Development of Pleurotus ostreatus-Based Meat Alternatives

17. Jung, S. (08/2025)
Impact of agro-industrial by-products on  mycelial growth and fruiting of Pleurotus eryngii and Lentinus edodes in modified culture substrates using Allium cepa

16. Frisch, J. (05/2025)
Development of innovative snack products through solid-state fermentation with Aspergillus oryzae

15. Jansen, A. (08/2024)
Circular use of side and residual streams in coffee production - demonstrating innovative applications in the food sector

14. Dünker, A. (08/2024)
Beta-glucans from edible mushrooms: Consideration of the structure-activity relationship and their influence on the human gut microbiota

13. Pätschke, S. (03/2024)
Development and analysis of a sustainable textile-mycelium composite material and the development and demonstration of application examples

12. Fleischer, S. (02/24)
Use of residual materials from the regional agricultural and food industry to cultivate edible mushrooms for a sustainable circular economy

11. Kollmer, M (02/24)
Edible mushroom consumption in Germany: A consumer survey and practical trials

10. Özkaya, M. (02/24)
Development of innovative beverages: Fermentation of vegan milk alternatives with basidiomycete mycelium

9. Feldkamp, M. (08/23)
Edible and medicinal mushroom mycelium as a novel component in product developmentcreening of basidiomyce

8. Schoob, J. (03/2021)
Screening of basidiomycete species in solid-state culture to investigate the growth kinetics and formation of biofunctional substances under the influence of special light waves

7 Losberg, H. (03/2021)
Inactivation of pathogenic bacteria and mold spores using moist and dry heat: process validation using the example of a meat matrix

6 Delbeck, D. (05/2020)
Fungal protein - practical applications and potential

5. Löw, J. (07/2019)
Effect of defined light sources on growth kinetics and formation of biofunctional substances in mycelial cultures of basidiomycetes

4 Zink, T. (07/2019)
The potential of Pleurotus ostreatus as a medicinal and edible mushroom

3. Thommes, L. (02/2019)
Process for the production of aroma-neutral products from medicinal and edible mushrooms with health-relevant ingredients

2. Störing, L. (12/2017)
Studies on the reduction of enzymatic browning of Agaricus bisporus

1. Kalisch, L. (01.2016)
Enrichment of beta-glucans from macromycetes via ethanolic precipitation