Strategies for yield improvement of filamentous fungi in submerged culture
(2022) KNLM01 20221Food Technology and Nutrition (M.Sc.)
- Abstract
- The demand for alternative sources of protein has increased; the so-called “protein shift” is an inevitability. Mycoprotein, a foodstuff produced from the mycelium of filamentous fungi, has gained popularity among consumers. Mycoprotein is grown in submerged culture, in either a simple or a complex, undefined medium. Strategies for yield increase in either medium were studied in this paper.
For simple media, treatments consisting of growth factors and trace minerals were designed. The treatments were added to simple medium inoculated with food grade filamentous fungus. After fermentation in a stirred-tank bioreactor, total dry mass was compared to evaluate the effects of each treatment. The best treatment increased the dry mass yield by... (More) - The demand for alternative sources of protein has increased; the so-called “protein shift” is an inevitability. Mycoprotein, a foodstuff produced from the mycelium of filamentous fungi, has gained popularity among consumers. Mycoprotein is grown in submerged culture, in either a simple or a complex, undefined medium. Strategies for yield increase in either medium were studied in this paper.
For simple media, treatments consisting of growth factors and trace minerals were designed. The treatments were added to simple medium inoculated with food grade filamentous fungus. After fermentation in a stirred-tank bioreactor, total dry mass was compared to evaluate the effects of each treatment. The best treatment increased the dry mass yield by 70 ± 17% (p < 0,05) more than the control while maintaining a good morphology of the mycelium, which is indispensable for a good product.
Starch was chosen for the complex media tests. UV mutagenesis was carried out in the same strain of fungus. Mutated spores were grown in shake flasks. Total starch consumption of each mutant was evaluated via iodide-starch complex colorimetric tests, both from a biomass inoculum and from a spore inoculum. The results were compared against the wild strain. One of the mutants consumed 41,13 ± 1,42% of the starch, whereas the control stayed out of measurable range (over 70%).
Both strategies resulted in positive results and are therefore viable avenues for increasing yield in either type of submerged culture. This research can help pave the way to a more efficient mycoprotein production in an industrial setting, to meet increasing demand and contribute to the sustainability of food production systems. (Less) - Popular Abstract
- Introduction: Animal products are being substituted by alternative sources of protein. An interesting example is mycoprotein: novel, popular, but challenging to produce.
Mycoprotein is the result of fungal growth during fermentation, creating a low climate impact and nutritious product that is high in balanced protein and has a fibrous texture. The first and most famous example is Quorn, the brand that now commercializes its products in several countries around the globe.
Due to the increasing demand of alternative protein sources, several players have entered the mycoprotein field, which is ripe for innovation. One of such companies is Mycorena AB, which heavily invests in Research and Design. One of their current focus points is... (More) - Introduction: Animal products are being substituted by alternative sources of protein. An interesting example is mycoprotein: novel, popular, but challenging to produce.
Mycoprotein is the result of fungal growth during fermentation, creating a low climate impact and nutritious product that is high in balanced protein and has a fibrous texture. The first and most famous example is Quorn, the brand that now commercializes its products in several countries around the globe.
Due to the increasing demand of alternative protein sources, several players have entered the mycoprotein field, which is ripe for innovation. One of such companies is Mycorena AB, which heavily invests in Research and Design. One of their current focus points is the increase of the yield in the production process. However, due to many collaborations, the company has several different processes that need to be improved.
The main process involves the usual production of mycoprotein using a growth medium that is composed of salts, a carbohydrate source, and minerals. This medium is considered as minimal and thus very cheap to use but the resulting yield could be further improved. The project consisted of two parts. The first was focused on researching what additions -mostly vitamins- would improve the yield while keeping the costs down.
The second part of the project was aimed towards other company processes, which involve the use of waste products from other industries. Examples could be bread, beets, or even paper. These byproducts have complex structures when compared to simple salts and carbohydrates, and the fungus can't break them down completely. This results in mycoprotein combined with undesirable residues. To solve this problem, the fungus was mutated with UV light in hopes of increasing its ability to consume certain nutrient sources, in this case, starch.
Both of these endeavors were successful. The first one greatly increased the final yield. The second produced a fungus that could consume starch twice as quickly as before. These results will contribute to increased production without raising costs or man-hours. This gives a competitive edge to the company and supports a more sustainable food production system. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9091472
- author
- San Andrés Hotema, Zelfa LU
- supervisor
- organization
- course
- KNLM01 20221
- year
- 2022
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Fungi, Mycelium, Mutagenesis, Growth factor, UV, applied nutrition and food chemistry
- language
- English
- id
- 9091472
- date added to LUP
- 2022-06-23 09:38:22
- date last changed
- 2022-06-23 09:38:22
@misc{9091472,
abstract = {{The demand for alternative sources of protein has increased; the so-called “protein shift” is an inevitability. Mycoprotein, a foodstuff produced from the mycelium of filamentous fungi, has gained popularity among consumers. Mycoprotein is grown in submerged culture, in either a simple or a complex, undefined medium. Strategies for yield increase in either medium were studied in this paper.
For simple media, treatments consisting of growth factors and trace minerals were designed. The treatments were added to simple medium inoculated with food grade filamentous fungus. After fermentation in a stirred-tank bioreactor, total dry mass was compared to evaluate the effects of each treatment. The best treatment increased the dry mass yield by 70 ± 17% (p < 0,05) more than the control while maintaining a good morphology of the mycelium, which is indispensable for a good product.
Starch was chosen for the complex media tests. UV mutagenesis was carried out in the same strain of fungus. Mutated spores were grown in shake flasks. Total starch consumption of each mutant was evaluated via iodide-starch complex colorimetric tests, both from a biomass inoculum and from a spore inoculum. The results were compared against the wild strain. One of the mutants consumed 41,13 ± 1,42% of the starch, whereas the control stayed out of measurable range (over 70%).
Both strategies resulted in positive results and are therefore viable avenues for increasing yield in either type of submerged culture. This research can help pave the way to a more efficient mycoprotein production in an industrial setting, to meet increasing demand and contribute to the sustainability of food production systems.}},
author = {{San Andrés Hotema, Zelfa}},
language = {{eng}},
note = {{Student Paper}},
title = {{Strategies for yield improvement of filamentous fungi in submerged culture}},
year = {{2022}},
}