Gamarra-Castillo et al., 2022. Meat Substitute Development from Fungal Protein
(Aspergillus oryzae)
https://www.mdpi.com/2304-8158/11/19/2940 Foods 2022, 11(19), 2940; https://doi.org/10.3390/foods11192940
Study producing burger patties from aerobic fungus Aspergillus oryzae (ATCC 10124). Growth conditions were optimized by changing carbon source and C:N ratio. Then, different recipes (binders, flour, spices, colours) were tested.
Carbon souces used: maltodextrin or glucose
Nitrogen sources used: yeast extract and ammonium sulfate
Evaluation by tasting and electronic tongue (TS-5000Z, Insent, Atsugi, Japan; can determine saltiness, bitterness, umami, astringency, and richness).
Results:
- Best with 90 g/L maltodextrin at C:N ratio of 15:1, growth time 6 days.
- 17% protein content (measured with Kjeldahl).