Myco-protein: A twenty-year overnight success story

Abstract

Fusarium graminearum for production of myco-protein is currently grown on a glucose-ammonia-biotin-mineral salts medium in a 40 m3 air-lift fermenter. The resulting biomass is RNA reduced, harvested, texturized and sold for human consumption, either directly as a food or as meat or poultry alternatives in pre-prepared meals. Originally intended in the 1960s to combat the world's flagging supply of protein foods, Quorn® myco-protein was marketed in the middle 1980s as a low-calorie, high-fibre, food containing no cholesterol or animal fats. The continuous flow culture system currently used for myco-protein production is described, together with details of the ‘evolution’ of the fungus in prolonged culture.