Evolution of the Quorn(R) myco-protein fungus, Fusarium graminearum A3/5: The 1994 Marjory Stephenson Prize Lecture:(Delivered at the 128th Ordinary Meeting of the Society for General Microbiology, 29 March 1994)

Trinci, Anthony P. J.

doi:10.1099/13500872-140-9-2181

Cited by 75 publications

(7 citation statements)

References 8 publications

(8 reference statements)

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“…Methionineis important nutritionally since the concentration has been reported to be marginal in legume proteins and is below the recommended value in the stale sourdough bread. Methionine, as well as other sulfur containing AAs has also been related to support the characteristic umami flavor [ 68 ]. One interesting study demonstrated that N. crassa -lactobacillus interaction in solid state co-fermentation enhanced the utilization of agro-food wastes and enriched the fermented product with protein and essential amino acids compared to using N. crassa alone [ 69 ].…”

Section: Resultsmentioning

confidence: 99%

From stale bread and brewers spent grain to a new food source using edible filamentous fungi

et al. 2020

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By-products from the food sector with a high load of organic matter present both a waste-handling problem related to expenses and to the environment, yet also an opportunity. This study aims to increase the value of stale bread and brewers spent grain (BSG) by re-introducing these residues to the food production chain by converting them to new protein-enriched products using the edible filamentous fungi Neurospora intermedia and Rhizopusoryzae . After 6 days of solid state fermentation (at 35°C, with a95% relative humidity and moisture content of 40% in the substrate) on stale bread, a nutrient-rich fungal-fermented product was produced. The total protein content, as analyzed by total amino acids, increased from 16.5% in stale sourdough bread to 21.1% (on dry weight basis) in the final product with an improved relative ratio of essential amino acids. An increase in dietary fiber, minerals (Cu, Fe, Zn) and vitamin E, as well as an addition of vitamin D2 (0.89 µg/g dry weight sample) was obtained compared with untreated stale bread. Furthermore, addition of BSG to the sourdough bread with the aim to improve textural changes after fermentation showed promising outcomes. Cultivation of N. intermedia or R. oryzae on stale sourdough bread mixed with 6.5% or 11.8% BSG, respectively, resulted in fungal-fermented products with similar textural properties to a commercial soybean burger. Bioconversion of stale bread and BSG by fungal solid state fermentation to produce a nutrient-enriched food product was confirmed to be a successful way to minimize food waste and protein shortage.

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Section: Resultsmentioning

confidence: 99%

From stale bread and brewers spent grain to a new food source using edible filamentous fungi

et al. 2020

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“…Consequently in 1964, in response to these predictions, Lord Rank, the methodist and philanthropist, instructed Ranks Hovis Mc-Dougall (RHM) Research Centre to develop a way of converting starch into a protein-rich food. (Trinci 1994(Trinci , 2181 Dieser Darstellung nach beginnt die Geschichte von »Quorn« also noch früher, als mir in dem oben dargestellten ethnografischen Interview berichtet wird. Laut dieser Publikation hat der Unternehmer Lord Rank die Erforschung der Produktion einer Fleischalternative durch die Forschungsabteilung seines Unternehmens gefördert.…”

Section: Exkurs: Das »Proteinproblem« Als Biopolitikunclassified

Ernährungskulturen und Geschlecht

Winter¹

2023

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“…Today, mycoprotein is produced vertically in fermenters ( 8 ) . Harrison and Johnson ( 9 ) have published a useful overview of mycoprotein production.…”

Section: History and Nutritional Composition Of Mycoproteinmentioning

confidence: 99%

Food for our future: the nutritional science behind the sustainable fungal protein – mycoprotein. A symposium review

Derbyshire

Theobald²,

Wall³

et al. 2023

J Nutr Sci

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Mycoprotein is a well-established and sustainably produced, protein-rich, high-fibre, whole food source derived from the fermentation of fungus. The present publication is based on a symposium held during the Nutrition Society Summer Conference 2022 in Sheffield that explored ‘Food for our Future: The Science Behind Sustainable Fungal Proteins’. A growing body of science links mycoprotein consumption with muscle/myofibrillar protein synthesis and improved cardiometabolic (principally lipid) markers. As described at this event, given the accumulating health and sustainability credentials of mycoprotein, there is great scope for fungal-derived mycoprotein to sit more prominently within future, updated food-based dietary guidelines.

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Evolution of the Quorn(R) myco-protein fungus, Fusarium graminearum A3/5: The 1994 Marjory Stephenson Prize Lecture:(Delivered at the 128th Ordinary Meeting of the Society for General Microbiology, 29 March 1994)

Cited by 75 publications

References 8 publications

From stale bread and brewers spent grain to a new food source using edible filamentous fungi

From stale bread and brewers spent grain to a new food source using edible filamentous fungi

Ernährungskulturen und Geschlecht

Food for our future: the nutritional science behind the sustainable fungal protein – mycoprotein. A symposium review

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