Work

Properties and Cultivation of Fusarium spp. to Produce Mycoprotein as an Alternative Protein Source

Year: 2025

Type: article

Abstract: ABSTRACT Fusarium species offer a promising solution for cultivating mycoprotein, a sustainable alternative protein source with a variety of food applications. This review comprehensively examines the properties and cultivation methods of mycoprotein production using Fusarium biomass. Fusarium strains' capacity to produce biomass with high protein content, and the ability to utilize diverse substrates, make them ideal candidates for large‐scale cultivation and mycoprotein production. For maximum mycoprotein yields, the parameters that can be optimized for fermentation like temperature, pH, inoculum size, fermentation time, cultivation method, stirring speed, and substrate composition are explored in various studies enlisted here. The different methods of cultivation along with their advantages and disadvantages are also discussed. Furthermore, the nutritional composition and rheological attributes of Fusarium ‐derived mycoprotein are reviewed, highlighting its potential as a viable substitute for animal‐based proteins in products like meat and dairy analogues. This review also sheds light on the Fusarium mycoprotein products already in the market and their sustainability values. Overall, mycoprotein derived from Fusarium species is a promising sustainable food ingredient, with opportunities for further improvement in developing more sustainable growth media and enhancing consumer acceptability.

Source: Sustainable Food Proteins

DOI: 10.1002/sfp2.70002

Authors: Ramona Cheriaparambil, Lutz Grossmann

Institution: University of Massachusetts Amherst

Language: English

Topic: Advanced Scientific Research Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: hybrid

Estimated APC paid: $2,900