Rousta Neda, Hellwig Coralie, Wainaina Steven, Lukitawesa Lukitawesa, Agnihotri Swarnima, Rousta Kamran, Taherzadeh Mohammad J
Swedish Centre for Resource Recovery, University of Borås, SE-501 90 Borås, Sweden.
Foods. 2021 Nov 11;10(11):2774. doi: 10.3390/foods10112774.
New food sources are explored to provide food security in sustainable ways. The submerged fermentation of edible filamentous fungi is a promising strategy to provide nutritious and affordable food that is expected to have a low environmental impact. The aim of the current study was to assess the novel use of cultivated in submerged fermentation on oat flour as a source for food products that do not undergo secondary fermentation or significant downstream processing. The fungus was cultivated in a pilot-scale airlift bioreactor, and the biomass concentration and protein content of the biomass were assessed. A tasting with an untrained panel assessed consumer preferences regarding the taste and texture of minimally processed vegetarian and vegan burger patties made from the biomass, and how the patties fared against established meat-alternative-based patties. The cultivation of resulted in a yield of 6 g/L dry biomass with a protein content of 37% on a dry weight basis. The taste and texture of the minimally processed fungal burger patties were to the liking of some participants. This was also reflected in diverse feedback provided by the participants. The cultivation of the fungus on oat flour and its utilization in developing burger patties shows its promising potential for the production of nutritious food. The applications of the fungus can be further developed by exploring other favorable ways to texture and season this relatively new functional food source to the preferences of consumers.
人们正在探索新的食物来源，以可持续的方式保障粮食安全。食用丝状真菌的深层发酵是一种很有前景的策略，有望提供营养丰富且价格亲民的食物，同时预计对环境的影响较小。本研究的目的是评估在深层发酵中利用燕麦粉培养的[真菌名称未给出]作为食品原料的新用途，这些食品无需二次发酵或大量下游加工。该真菌在中试规模的气升式生物反应器中培养，并对生物量浓度和生物量中的蛋白质含量进行了评估。由未经训练的小组进行品尝，以评估消费者对由该生物量制成的最低限度加工的素食和纯素汉堡肉饼的味道和质地的偏好，以及这些肉饼与既定的基于肉类替代品的肉饼相比的表现。[真菌名称未给出]的培养产生了6克/升的干生物量产量，干重基础上的蛋白质含量为37%。一些参与者喜欢最低限度加工的真菌汉堡肉饼的味道和质地。这也反映在参与者提供的各种反馈中。在燕麦粉上培养该真菌并将其用于开发汉堡肉饼，显示出其在生产营养食品方面的巨大潜力。通过探索其他有利的方式来调整这种相对较新的功能性食物来源的质地和调味，以符合消费者的喜好，可以进一步开发该真菌的应用。
