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Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study

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 nov...

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Autores principales: Rousta, Neda, Hellwig, Coralie, Wainaina, Steven, Lukitawesa, Lukitawesa, Agnihotri, Swarnima, Rousta, Kamran, Taherzadeh, Mohammad J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623592/
https://www.ncbi.nlm.nih.gov/pubmed/34829052
http://dx.doi.org/10.3390/foods10112774
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author Rousta, Neda
Hellwig, Coralie
Wainaina, Steven
Lukitawesa, Lukitawesa
Agnihotri, Swarnima
Rousta, Kamran
Taherzadeh, Mohammad J.
author_facet Rousta, Neda
Hellwig, Coralie
Wainaina, Steven
Lukitawesa, Lukitawesa
Agnihotri, Swarnima
Rousta, Kamran
Taherzadeh, Mohammad J.
author_sort Rousta, Neda
collection PubMed
description 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 Aspergillus oryzae 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 Aspergillus oryzae 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.
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spelling pubmed-86235922021-11-27 Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study Rousta, Neda Hellwig, Coralie Wainaina, Steven Lukitawesa, Lukitawesa Agnihotri, Swarnima Rousta, Kamran Taherzadeh, Mohammad J. Foods Article 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 Aspergillus oryzae 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 Aspergillus oryzae 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. MDPI 2021-11-11 /pmc/articles/PMC8623592/ /pubmed/34829052 http://dx.doi.org/10.3390/foods10112774 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Rousta, Neda
Hellwig, Coralie
Wainaina, Steven
Lukitawesa, Lukitawesa
Agnihotri, Swarnima
Rousta, Kamran
Taherzadeh, Mohammad J.
Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study
title Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study
title_full Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study
title_fullStr Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study
title_full_unstemmed Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study
title_short Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study
title_sort filamentous fungus aspergillus oryzae for food: from submerged cultivation to fungal burgers and their sensory evaluation—a pilot study
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623592/
https://www.ncbi.nlm.nih.gov/pubmed/34829052
http://dx.doi.org/10.3390/foods10112774
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