Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories.
meat substitute
mycoprotein
residual water
tempeh factory
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
19 Jan 2023
19 Jan 2023
Historique:
received:
21
10
2022
revised:
10
01
2023
accepted:
15
01
2023
entrez:
11
2
2023
pubmed:
12
2
2023
medline:
15
2
2023
Statut:
epublish
Résumé
In recent years, there has been an increased motivation to reduce meat consumption globally due to environmental and health concerns, which has driven the development of meat substitutes. Filamentous fungal biomass, commonly known as mycoprotein, is a potential meat substitute since it is nutritious and has filaments to mimic meat fibrils. The current study aimed to investigate the potential use of a cheap substrate derived from the food industry, i.e., residual water in a tempeh factory, for mycoprotein production. The type of residual water, nutrient supplementation, optimum conditions for biomass production, and characteristics of the mycoprotein were determined. The results showed that the residual water from the first boiling with yeast extract addition gave the highest mycoprotein content. The optimum growth condition was a pH of 4.5 and agitation of 125 rpm, and it resulted in 7.76 g/L biomass. The mycoprotein contains 19.44% (
Identifiants
pubmed: 36770664
pii: molecules28030997
doi: 10.3390/molecules28030997
pmc: PMC9922012
pii:
doi:
Substances chimiques
Fungal Proteins
0
Amino Acids
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Faculty of Agricultural Technology, Gadjah Mada University
ID : 3663/UN1/FTP.1.3/SET-D/KU/2022
Organisme : world class professor program, Directorate of Resources Directorate General of Higher Education, Research, and Technology Ministry of Education, Culture, Research and Technology Republic of Indonesia
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