Meat Substitute Development from Fungal Protein (Aspergillus oryzae)

The aim of this research is to develop burger patties from fungal protein. For this purpose, to maximize fungal biomass production, an optimization of the growth medium was initially carried out by testing different carbon sources and its proportion with nitrogen. Subsequently, for the design of the...

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Detalles Bibliográficos
Autores principales: Gamarra-Castillo, Olasky, Echeverry-Montaña, Nicolás, Marbello-Santrich, Angelis, Hernández-Carrión, María, Restrepo, Silvia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563988/
https://www.ncbi.nlm.nih.gov/pubmed/36230014
http://dx.doi.org/10.3390/foods11192940

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563988/
https://www.ncbi.nlm.nih.gov/pubmed/36230014
http://dx.doi.org/10.3390/foods11192940

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