Change search
Link to record
Permanent link

Direct link
BETA
Publications (2 of 2) Show all publications
Souza Filho, P., Andersson, D., Ferreira, J. & Taherzadeh, M. J. (2019). Mycoprotein: environmental impact and health aspects. World Journal of Microbiology & Biotechnology, 35(10)
Open this publication in new window or tab >>Mycoprotein: environmental impact and health aspects
2019 (English)In: World Journal of Microbiology & Biotechnology, ISSN 0959-3993, E-ISSN 1573-0972, Vol. 35, no 10Article in journal (Refereed) Published
Abstract [en]

The term mycoprotein refers to the protein-rich food made of filamentous fungal biomass that can be consumed as an alternative to meat. In this paper, the impact caused by the substitution of animal-origin meat in the human diet for mycoprotein on the health and the environment is reviewed. Presently, mycoprotein can be found in the supermarkets of developed countries in several forms (e.g. sausages and patties). Expansion to other markets depends on the reduction of the costs. Although scarce, the results of life cycle analyses of mycoprotein agree that this meat substitute causes an environmental impact similar to chicken and pork. In this context, the use of inexpensive agro-industrial residues as substrate for mycoprotein production has been investigated. This strategy is believed to reduce the costs involved in the fungal cultivation and lower the environmental impact of both the mycoprotein and the food industry. Moreover, several positive effects in health have been associated with the substitution of meat for mycoprotein, including improvements in blood cholesterol concentration and glycemic response. Mycoprotein has found a place in the market, but questions regarding the consumer's experience on the sensory and health aspects are still being investigated.

Keywords
Alternative protein, Amino acids, Human health, Life cycle analysis, Meat substitute, Mycoprotein
National Category
Industrial Biotechnology
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-22458 (URN)10.1007/s11274-019-2723-9 (DOI)000503454100002 ()31549247 (PubMedID)2-s2.0-85072556606 (Scopus ID)
Available from: 2020-01-16 Created: 2020-01-16 Last updated: 2020-01-29Bibliographically approved
Souza Filho, P., Nair, R., Andersson, D., Lennartsson, P. R. & Taherzadeh, M. J. (2018). Vegan-mycoprotein concentrate from pea-processing industry byproduct using edible filamentous fungi. Fungal Biology and Biotechnology, 5(5)
Open this publication in new window or tab >>Vegan-mycoprotein concentrate from pea-processing industry byproduct using edible filamentous fungi
Show others...
2018 (English)In: Fungal Biology and Biotechnology, ISSN 2054-3085, Vol. 5, no 5Article in journal (Refereed) Published
Abstract [en]

Background

Currently around one billion people in the world do not have access to a diet which provides enough protein and energy. However, the production of one of the main sources of protein, animal meat, causes severe impacts on the environment. The present study investigates the production of a vegan-mycoprotein concentrate from pea-industry byproduct (PpB), using edible filamentous fungi, with potential application in human nutrition. Edible fungal strains of Ascomycota (Aspergillus oryzaeFusarium venenatumMonascus purpureusNeurospora intermedia) and Zygomycota (Rhizopus oryzae) phyla were screened and selected for their protein production yield.

Results

A. oryzae had the best performance among the tested fungi, with a protein yield of 0.26 g per g of pea-processing byproduct from the bench scale airlift bioreactor cultivation. It is estimated that by integrating the novel fungal process at an existing pea-processing industry, about 680 kg of fungal biomass attributing to about 38% of extra protein could be produced for each 1 metric ton of pea-processing byproduct. This study is the first of its kind to demonstrate the potential of the pea-processing byproduct to be used by filamentous fungi to produce vegan-mycoprotein for human food applications.

Conclusion

The pea-processing byproduct (PpB) was proved to be an efficient medium for the growth of filamentous fungi to produce a vegan-protein concentrate. Moreover, an industrial scenario for the production of vegan-mycoprotein concentrate for human nutrition is proposed as an integrated process to the existing PPI production facilities.

Place, publisher, year, edition, pages
London, UK: BioMed Central, 2018
Keywords
Pea-processing byproduct, Edible filamentous fungi, Vegan-mycoprotein concentrate, Meat substitute
National Category
Other Industrial Biotechnology
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-14904 (URN)10.1186/s40694-018-0050-9 (DOI)29619233 (PubMedID)
Available from: 2018-08-08 Created: 2018-08-08 Last updated: 2019-08-07Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0002-1574-4809

Search in DiVA

Show all publications