Mutation of the LRG1 Rho-GAP gene is responsible for the hyper branching C-variant phenotype in the quorn mycoprotein fungus Fusarium venenatum A3/5. [PDF]
Fungal Biol BiotechnolQuorn mycoprotein, a protein-rich meat alternative, is produced through large-scale fermentation of the fungus Fusarium venenatum. However, a major challenge during F.
Connell J +5 more
europepmc +2 more sources
Mycoprotein and New Sources of Protein [PDF]
, 2023 This research paper investigates the potential of Mycoprotein as a sustainable alternative protein source, comparing it to emerging alternatives such as insects and lab-grown meats. Fusarium venenatum is a reliable and effective fungus used as the cornerstone for producing Mycoprotein.
Khalid, Al Ameen
openaire +2 more sources
Mycoprotein in enhancing growth and immunity of fish
Discover FoodMycoprotein, a protein source derived from fungi, is being researched more and more in aquaculture for its ability to promote fish health, especially immunity, growth, and resistance to disease.
Nisha Chuphal +6 more
doaj +2 more sources
Acta Biologica SlovenicaMycoprotein represents an alternative protein source that offers both nutritional and health benefits. This study aimed to evaluate the production of mycoprotein from Lentinus squarrosulus through solid-state fermentation (SSF) using soybeans as the ...
Anita Rahmawati +4 more
doaj +2 more sources
Feeding the Future: Next-Generation Nutritional Frontiers-Innovations, Technologies, and Transformative Pathways for Sustainable Global Food Systems. [PDF]
Food Sci NutrNext‐generation food technologies—precision fermentation, cultivated (cell‐based) meat and seafood, plant‐based and mycoprotein innovations, biofortification and functional food engineering, and three‐dimensional (3D) food printing—are converging to address rising global food demand, persistent micronutrient deficiencies affecting approximately 2 ...
David ZA +4 more
europepmc +2 more sources
Food ChemistryMycoprotein (MYC) has unique mycelial properties that make it suitable for mimicking meat fibers. However, the irregular structure of mycelium creates challenges in achieving fiber alignment in meat alternatives.
Mukadaisi Muhedaner +5 more
semanticscholar +3 more sources
Fusarium-Based Mycoprotein: Advancements in the Production of Sustainable Meat Substitutes
Trends in Food Science and TechnologyPaul Dyer, Rodrigo Ledesma-Amaro
exaly +2 more sources
Co-Production of Mycoprotein, Carotenoids, and B Vitamins From Cheese Whey by Neurospora intermedia. [PDF]
J Food SciABSTRACT Cheese whey, a nutrient‐rich dairy byproduct that requires management due to its high organic load, was valorized using an integrated biorefinery platform with the edible fungus Neurospora intermedia to simultaneously produce mycoprotein, carotenoids, and B vitamins (B1, B2, B3, B6).
Dianatdar F +2 more
europepmc +2 more sources
Expanding the Genetic Toolkit of Pichia kudriavzevii E1 for Enhanced Mycoprotein Production. [PDF]
Microb BiotechnolA library of endogenous promoters with a 455‐fold activity range was developed using an established episomal expression vector in the Pichia kudriavzevii E1 strain. The promoter library was used to regulate genes associated with nitrogen assimilation and pyruvate metabolism to enhance mycoprotein production.
Wang Y +7 more
europepmc +2 more sources
The impact of mycoprotein on blood cholesterol levels: a pilot study
British Food Journal, 2010 PurposeResearch has shown that mycoprotein, a vegetable protein ingredient, can lower blood cholesterol. This paper aims to test this in a consumer setting.Design/methodology/approachIn total, 21 healthy, free‐living adults, who were not usually mycoprotein consumers, were asked to eat mycoprotein, as Quorn™ products, daily for six weeks.
Ruxton, Carrie H S +1 more
openaire +3 more sources