Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta 55281, Indonesia.
Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
Molecules. 2023 Jan 19;28(3):997. doi: 10.3390/molecules28030997.
In recent years, there has been an increased motivation to reduce meat consumption globally due to environmental and health concerns, which has driven the development of meat substitutes. Filamentous fungal biomass, commonly known as mycoprotein, is a potential meat substitute since it is nutritious and has filaments to mimic meat fibrils. The current study aimed to investigate the potential use of a cheap substrate derived from the food industry, i.e., residual water in a tempeh factory, for mycoprotein production. The type of residual water, nutrient supplementation, optimum conditions for biomass production, and characteristics of the mycoprotein were determined. The results showed that the residual water from the first boiling with yeast extract addition gave the highest mycoprotein content. The optimum growth condition was a pH of 4.5 and agitation of 125 rpm, and it resulted in 7.76 g/L biomass. The mycoprotein contains 19.44% (/) protein with a high crude fiber content of 8.51% (/) and a low fat content of 1.56% (/). In addition, the amino acid and fatty acid contents are dominated by glutamic acid and polyunsaturated fatty acids, which are associated with an umami taste and are considered healthier foods. The current work reveals that the residual boiling water from the tempeh factory can be used to produce high-quality mycoprotein.
近年来，由于环境和健康问题，全球范围内减少肉类消费的动机日益增强，这推动了肉类替代品的发展。丝状真菌生物量，通常称为菌蛋白，是一种有潜力的肉类替代品，因为它营养丰富，并且具有模仿肉纤维的细丝。本研究旨在探讨利用一种廉价的源自食品工业的基质，即豆豉工厂的剩余水，来生产菌蛋白。确定了剩余水的类型、营养补充、生物量生产的最佳条件和菌蛋白的特性。结果表明，添加酵母提取物的第一次煮沸后的剩余水可获得最高的菌蛋白含量。最佳生长条件为 pH 值 4.5 和搅拌速度 125 rpm，可产生 7.76 g/L 的生物量。菌蛋白含有 19.44%（/）的蛋白质，粗纤维含量高达 8.51%（/），脂肪含量低至 1.56%（/）。此外，氨基酸和脂肪酸含量以谷氨酸和多不饱和脂肪酸为主，与鲜味有关，被认为是更健康的食品。目前的工作表明，豆豉厂的剩余沸水可用于生产高质量的菌蛋白。
