Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue

Kyoungju Kim; Byungsun Choi; Inhee Lee; Hyeyoung Lee; Soonhyang Kwon; Kyoungyoung Oh; Augustine Yonghwi Kim

doi:10.1002/jsfa.4348

journal article Mar 28, 2011

Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue

Kyoungju Kim Byungsun Choi Inhee Lee Hyeyoung Lee Soonhyang Kwon Kyoungyoung Oh Augustine Yonghwi Kim

Journal of the Science of Food and Agriculture Vol. 91 No. 9 pp. 1561-1568 · Wiley

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Abstract

AbstractBACKGROUND As worldwide interest in healthy and delicious meat analogues increases, the texture of these products has become an important indicator of quality. Mycoprotein as fungal mycelium could provide a distinctive chewing sensation; however, the unfavorable consumer perception of fungal mycelium demands the production of meat analogues with true mushroom mycelium.RESULTS: The industrial and economical bioprocess was developed using an inexpensive medium (30 g L−1 sugar cane extract (SCE), 10 g L−1 NaNO3 and 5 g L−1 yeast extract) and A. bisporus Suksung. The SCE was maintained at around 10 g L−1 to minimize osmotic shock. The maximum mycelium production of 15.0 g L−1 (dry weight) was reached within 4 days. Scanning electron microscopic analysis showed fibrous and directional structure rather than a more typical pellet structure. Meat analogues with mushroom mycelium had better textural properties, being higher in hardness, springiness, and chewiness and with preferable umami characteristics compared to meat analogues utilizing soy protein. The overall acceptance of meat analogues prepared with mycelium and soy protein, and a ground beef patty, were 5, 2 and 10, respectively.CONCLUSION: The development of an industrial bioprocess for A. bisporus mycelium allowed the production of a highly acceptable meat analogue having not only superior textural properties but also umami characteristics when compared to that of soy protein. Copyright © 2011 Society of Chemical Industry

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Details

Published: Mar 28, 2011
Vol/Issue: 91(9)
Pages: 1561-1568
License: View

Authors

Augustine Yonghwi Kim

Cite This Article

Kyoungju Kim, Byungsun Choi, Inhee Lee, et al. (2011). Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue. Journal of the Science of Food and Agriculture, 91(9), 1561-1568. https://doi.org/10.1002/jsfa.4348

Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue

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