7
a textured appearance. As a result, the final modified form is ready to be consumed
and is marketed under a brand name Quorn (Garodia et al. 2017). Nutritionally
Quorn is very rich. This product is used as a substitute of meat by the vegetarian
people. The texture, appearance, and flavor of Quorn are very much similar to meat
but it is known to contain high nutrition profile. As the name suggests, this significant food product has a high amount of proteins with concentration of 11.5 g/100 g.
It also contains high amounts of fibers and lower amounts of fats and cholesterol.
The high amount of fibers results in the initiation of a feeling of fullness by releasing some satiety hormones and hence promotes good health (Finnigan 2011). All
these qualities of this food component make it a crucial element in order to support
food and protein security situations around the world.
1.3.2 Byproducts from Fungal Fermentation
While performing the fermentative processes to make the desired products, fungi
are known to produce several byproducts. Since the production costs are very high,
the market value of these products is low in the food sector. The common byproducts which are produced during the fermentation processes performed by fungi are
various organic acids, glycerol, different kinds of enzymes, and fungal biomass.
These different organic acids are fumaric acid, malic acid, citric acid, etc. They are
produced in between the fermentation process and as the end product of fermentation. Generally there are two methods for the production of these organic acids, i.e.,
either by following the chemical processes or by using the fermentation technology.
These organic acids are of great importance in the food industry. Every single acid
is significant in its own way. During the mass production of organic acids, there are
various kinds of fungi involved. To illustrate, many species of filamentous fungi
Aspergillus have been used for the production of organic acids (Yang et al. 2017). In
addition to this, Rhizopus oryzae has also been found to give good amounts of
organic acids as the byproducts of their fermentation processes (Zhang et al. 2015).
Yeasts like Candida and Hansenula anomala have been reported to be beneficial too
in the production of these acids (Naraian and Kumari 2017). During their production at industrial levels, the types of substrates used must be accurate. Usually the
substrates are consumed from the wastes produced by agro-industries, which are
very much rich in carbon content. The media used for fungal growth have optimized
culture as well as physical parameters. The production of organic acids can be
divided into three main parts: preparation, inoculation, and fermentation and at last
the final product can be harvested. Every individual organic acid is produced by
following these three steps and the only difference lies in the type of raw materials,
substrates, and fungi used. For instance, during the production of important and
most widely used component in the food industry – citric acid – the starchy and cellulosic substrates are taken and solid state fermentation mode is preferred (John
et al. 2012). The chemical and physical parameters must be optimized in order to
achieve the highest yield. Once the acid is made, it is harvested and further
1 Fungal Byproducts in Food Technology
a textured appearance. As a result, the final modified form is ready to be consumed
and is marketed under a brand name Quorn (Garodia et al. 2017). Nutritionally
Quorn is very rich. This product is used as a substitute of meat by the vegetarian
people. The texture, appearance, and flavor of Quorn are very much similar to meat
but it is known to contain high nutrition profile. As the name suggests, this significant food product has a high amount of proteins with concentration of 11.5 g/100 g.
It also contains high amounts of fibers and lower amounts of fats and cholesterol.
The high amount of fibers results in the initiation of a feeling of fullness by releasing some satiety hormones and hence promotes good health (Finnigan 2011). All
these qualities of this food component make it a crucial element in order to support
food and protein security situations around the world.
1.3.2 Byproducts from Fungal Fermentation
While performing the fermentative processes to make the desired products, fungi
are known to produce several byproducts. Since the production costs are very high,
the market value of these products is low in the food sector. The common byproducts which are produced during the fermentation processes performed by fungi are
various organic acids, glycerol, different kinds of enzymes, and fungal biomass.
These different organic acids are fumaric acid, malic acid, citric acid, etc. They are
produced in between the fermentation process and as the end product of fermentation. Generally there are two methods for the production of these organic acids, i.e.,
either by following the chemical processes or by using the fermentation technology.
These organic acids are of great importance in the food industry. Every single acid
is significant in its own way. During the mass production of organic acids, there are
various kinds of fungi involved. To illustrate, many species of filamentous fungi
Aspergillus have been used for the production of organic acids (Yang et al. 2017). In
addition to this, Rhizopus oryzae has also been found to give good amounts of
organic acids as the byproducts of their fermentation processes (Zhang et al. 2015).
Yeasts like Candida and Hansenula anomala have been reported to be beneficial too
in the production of these acids (Naraian and Kumari 2017). During their production at industrial levels, the types of substrates used must be accurate. Usually the
substrates are consumed from the wastes produced by agro-industries, which are
very much rich in carbon content. The media used for fungal growth have optimized
culture as well as physical parameters. The production of organic acids can be
divided into three main parts: preparation, inoculation, and fermentation and at last
the final product can be harvested. Every individual organic acid is produced by
following these three steps and the only difference lies in the type of raw materials,
substrates, and fungi used. For instance, during the production of important and
most widely used component in the food industry – citric acid – the starchy and cellulosic substrates are taken and solid state fermentation mode is preferred (John
et al. 2012). The chemical and physical parameters must be optimized in order to
achieve the highest yield. Once the acid is made, it is harvested and further
1 Fungal Byproducts in Food Technology