Filamentous Fungus <i>Aspergillus oryzae</i> 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:	Neda Rousta, Coralie Hellwig, Steven Wainaina, Lukitawesa Lukitawesa, Swarnima Agnihotri, Kamran Rousta, Mohammad J. Taherzadeh
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	food security sustainability circular economy functional food myco-food meat alternative Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/e2f2bc4fafe4401fadc746cc57013ae0
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spelling	oai:doaj.org-article:e2f2bc4fafe4401fadc746cc57013ae02021-11-25T17:35:28ZFilamentous Fungus <i>Aspergillus oryzae</i> for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study10.3390/foods101127742304-8158https://doaj.org/article/e2f2bc4fafe4401fadc746cc57013ae02021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2774https://doaj.org/toc/2304-8158New 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 <i>Aspergillus oryzae</i> 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 <i>Aspergillus oryzae</i> 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.Neda RoustaCoralie HellwigSteven WainainaLukitawesa LukitawesaSwarnima AgnihotriKamran RoustaMohammad J. TaherzadehMDPI AGarticlefood securitysustainabilitycircular economyfunctional foodmyco-foodmeat alternativeChemical technologyTP1-1185ENFoods, Vol 10, Iss 2774, p 2774 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	food security sustainability circular economy functional food myco-food meat alternative Chemical technology TP1-1185
spellingShingle	food security sustainability circular economy functional food myco-food meat alternative Chemical technology TP1-1185 Neda Rousta Coralie Hellwig Steven Wainaina Lukitawesa Lukitawesa Swarnima Agnihotri Kamran Rousta Mohammad J. Taherzadeh Filamentous Fungus <i>Aspergillus oryzae</i> for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study
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 <i>Aspergillus oryzae</i> 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 <i>Aspergillus oryzae</i> 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.
format	article
author	Neda Rousta Coralie Hellwig Steven Wainaina Lukitawesa Lukitawesa Swarnima Agnihotri Kamran Rousta Mohammad J. Taherzadeh
author_facet	Neda Rousta Coralie Hellwig Steven Wainaina Lukitawesa Lukitawesa Swarnima Agnihotri Kamran Rousta Mohammad J. Taherzadeh
author_sort	Neda Rousta
title	Filamentous Fungus <i>Aspergillus oryzae</i> for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study
title_short	Filamentous Fungus <i>Aspergillus oryzae</i> for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study
title_full	Filamentous Fungus <i>Aspergillus oryzae</i> for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study
title_fullStr	Filamentous Fungus <i>Aspergillus oryzae</i> for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study
title_full_unstemmed	Filamentous Fungus <i>Aspergillus oryzae</i> for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study
title_sort	filamentous fungus <i>aspergillus oryzae</i> for food: from submerged cultivation to fungal burgers and their sensory evaluation—a pilot study
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/e2f2bc4fafe4401fadc746cc57013ae0
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Filamentous Fungus <i>Aspergillus oryzae</i> for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study

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