Fungi as a protein food - Mycoprotein

 

Mycoprotein

(Fungi as a protein food)

  • Mycoprotein is an alternative, nutritious protein source made from naturally occurring fungi Fusarium venenatum, with a meat-like texture.
  • Mycoprotein, sold in market and consumed in 17 countries, including the United States.
  • The mycoprotein is high in protein, fiber, low in saturated fat, no cholesterol, rich in sodium and sugar.
  • Plant based and Meat free protein.
  • The fungus, Fusarium Venenatum, used to produce mycoprotein.
  • The mycoprotein was discovered by Buckinghamshire, UK,
  • The Protein supplement made from fungus (Fusarium)
  • Mycoprotein was made from Ground hyphae into powder form
  • The fungus Fusarium Venenatum Cultured in fermenter, cleaned, and sold as meat substitute.
  • It is otherwise called as “Single celled mycoprotein”.
  • The hyphae of Fusarium venenatum are similar to the animal muscle fibres (length)
  • The mycoprotein, used as alternative meat sources.


Nutritional Composition of Mycoprotein per 100 g

Energy, kcal

85

Protein, g

11

Total fat, g

2.9

Saturated fatty acids, g

0.7

Monounsaturated fatty acids, g

0.5

Polyunsaturated fatty acids, g

1.8

Total carbohydrate, g

3.0

Sugars, g

0.5

Dietary fiber, g

6.0

Vitamin B-12, μg

0

Sodium, mg

5.0

Cholesterol, g

0

Iron, mg

0.5

Zinc, mg

9.0

Selenium, μg

20

 Substrates for production of mycoprotein

  • Energy source- hydrolysed starch
  • Carbon- sugar
  • Nitrogen- ammonium, phosphate
  • Trace elements- minerals, metals
  • Nutrients added continuously.
  • Fusarium Venenatum added as stater culture and kept for fermentation.
  • Fermentation- continuous/ batch
  • After fermentation the end products are removed.
  • The hyphae are separated, treated, exposed to steaming, chilling and freezing and made into powder form mycoprotein. 
  • The end product of mycoprotein characteristic as meat like texture and similar like poultry meat.


Production

  • The Fungus was grown into a vat using glucose syrup
  • The vat filled with growth medium.
  • Inoculated with fungal spores (Fusarium Venenatum).
  • Kept under aerobic condition.
  • Supply oxygen, CO2 for their growth.
  • Add nitrogen source continuously to produce protein.
  • Add vitamin, minerals.
  • Every 5 hours, the fungus doubling in their biomass.
  • After well growth of fungi, the growth medium is drawn off.
  • The end product of Myco-protein is separated and purified.
  • It’s like pale yellow, solid with faint taste. 

Application

•        Mycoprotein may help maintain healthy blood cholesterol levels, promote muscle synthesis, control glucose and insulin levels, and increase satiety.


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