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11.9 Mycoprotein as a Meat Substitute
Mycoproteins are the proteins obtained from filamentous fungi that can be utilized
for human consumption. Already the members of mushrooms and truffles are consumed as food because of its pleasant taste and health benefits (Boland et al. 2013).
But they are not considered as meat alternatives because of their lower protein content. Thus in search of the high protein content fungal members, the filamentous
fungal members are preferred because of their high growth and rich protein nature.
Moreover, these fungi have been consumed by human beings for a long time to
improve the nutritional value and as a component of fermented food (Nout and
Aidoo 2002). Different fungal members are used to produce different food and fermentative products. On the other hand, the fungal biomass formed by filamentous
fungi growth, a rich source of mycoprotein, can be processed and used as human
food. In 2002, the FDA declared that mycoproteins are generally recognized as safe
(GRAS) (Denny et al. 2008).
The fibrous texture of the mycelium, which is comparable to the texture of the
end product the meat, makes the filamentous fungi as the suitable candidate for the
production of meat substitute (Edelman et al. 1983). Often the mycoproteins from
fungal mycelium are added with other agents such as albumin from egg to obtain the
texture which is almost similar to that of meat (Denny et al. 2008, Rodger 2001).
Meat muscle cells are held together by a connective tissue, and the mycoproteins
can be bound with albumin which can bind hyphae and can form suitable texture
like meat. The fibrous texture of the mycelia of the filamentous fungus is comparable to that of meat and to its final products which makes it into a meat analog.
11.10 Fusarium venenatum
Globally there was a pressure on food scientists to develop microbial proteins to
combat protein shortage. In the year 1967, a most versatile member of filamentous
fungi Fusarium venenatum was identified and used for mycoprotein production
(Denny et al. 2008). The name mycoprotein is a generic name given for the fungal
biomass mainly having filamentous hyphae, when the RNA content was reduced
during the fermentation process. In search of a viable fungal isolate, around 3000
fungal isolates were analyzed globally, and then this F. venenatum A3/5 (ATCC
PTA-2684) is found as the best organism for mycoprotein production (Wiebe 2002).
11.11 Production of Mycoproteins
Continuous flow fermentation of F. venenatum using glucose substrate is the most
preferred method of mycoprotein production (Denny et al. 2008). Many parameters
have to be considered such as CO 2 evolution rate, optimal temperature (28−30 °C),
optimum pH (6.0), and time duration (6 weeks).
11 Fungi: A Potential Future Meat Substitute
11.9 Mycoprotein as a Meat Substitute
Mycoproteins are the proteins obtained from filamentous fungi that can be utilized
for human consumption. Already the members of mushrooms and truffles are consumed as food because of its pleasant taste and health benefits (Boland et al. 2013).
But they are not considered as meat alternatives because of their lower protein content. Thus in search of the high protein content fungal members, the filamentous
fungal members are preferred because of their high growth and rich protein nature.
Moreover, these fungi have been consumed by human beings for a long time to
improve the nutritional value and as a component of fermented food (Nout and
Aidoo 2002). Different fungal members are used to produce different food and fermentative products. On the other hand, the fungal biomass formed by filamentous
fungi growth, a rich source of mycoprotein, can be processed and used as human
food. In 2002, the FDA declared that mycoproteins are generally recognized as safe
(GRAS) (Denny et al. 2008).
The fibrous texture of the mycelium, which is comparable to the texture of the
end product the meat, makes the filamentous fungi as the suitable candidate for the
production of meat substitute (Edelman et al. 1983). Often the mycoproteins from
fungal mycelium are added with other agents such as albumin from egg to obtain the
texture which is almost similar to that of meat (Denny et al. 2008, Rodger 2001).
Meat muscle cells are held together by a connective tissue, and the mycoproteins
can be bound with albumin which can bind hyphae and can form suitable texture
like meat. The fibrous texture of the mycelia of the filamentous fungus is comparable to that of meat and to its final products which makes it into a meat analog.
11.10 Fusarium venenatum
Globally there was a pressure on food scientists to develop microbial proteins to
combat protein shortage. In the year 1967, a most versatile member of filamentous
fungi Fusarium venenatum was identified and used for mycoprotein production
(Denny et al. 2008). The name mycoprotein is a generic name given for the fungal
biomass mainly having filamentous hyphae, when the RNA content was reduced
during the fermentation process. In search of a viable fungal isolate, around 3000
fungal isolates were analyzed globally, and then this F. venenatum A3/5 (ATCC
PTA-2684) is found as the best organism for mycoprotein production (Wiebe 2002).
11.11 Production of Mycoproteins
Continuous flow fermentation of F. venenatum using glucose substrate is the most
preferred method of mycoprotein production (Denny et al. 2008). Many parameters
have to be considered such as CO 2 evolution rate, optimal temperature (28−30 °C),
optimum pH (6.0), and time duration (6 weeks).
11 Fungi: A Potential Future Meat Substitute