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Fermented Mushroom PDF
Fermented Mushroom PDF
INTRODUCTION
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have been successful for 20 years in Europe, the consumption
of fungal mycelium-based foodstuffs has been limited due to
consumer perception that Fusarium is a pathogenic mold and
not true mycelium from mushroom.7 As a result, there have
been demands to produce meat analogues with true mushroom
mycelium to overcome consumer perceptions.
Edible mushrooms have been consumed by many cultures
for centuries because of their taste. Unlike negative perceptions
against fungi, mushrooms are considered to be health-supporting
and functional foods. Mushrooms are generally low in saturated
fats and high in fiber and protein, and may reduce harmful
cholesterol in blood and act as an appetite suppressant.8
It is also well known that meat analogues with mushroom
mycelia possess a superior taste when compared with plantderived proteins.9 It is expected that meat analogues based on
mushroom mycoprotein in the form of mycelium have more
potential than plant-derived proteins or fungal mycoprotein
in the commercial marketplace. Industrial applications of the
production of edible mushroom mycelium for human and animal
consumption have been investigated for a long time.10,11 However,
the growing of edible mushrooms using normal mushroom
cultivation methods and producing edible fruiting bodies is
a relatively lengthy process, with a cultivation time of over
6 months and requiring tedious cultivation processes. As an
alternative, a submerged fermentation processes for mushroom
mycelium growth for human diet sources has been developed.12
Unfortunately, the development of an economically viable process
for the production of mushroom mycelium using submerged
fermentation has been limited owing to the slow growth of
most species (1530 days), requirements of rich media, and the
threat of microbial contamination. Specifically, the development
of an economically viable submerged fermentation process
using conventional fermentation equipment is a major hurdle
to producing large quantities for industrial applications within a
reasonable timeframe.
Agaricus bisporus belongs to the Agaricaceae family and is an
edible mushroom mostly consumed in the Western world. It has
spread to Asia because of its characteristic flavoring properties
in many dishes, and is being intensively investigated for the
production of mycelium by submerged fermentation. Mycelium
of A. bisporus can be produced by either solid or liquid culture
methods. Solid culturing has certain disadvantages, including
a long culture time, a high probability of contamination, and
difficulty in automating a recovery process following cell culture.
In contrast, liquid culturing has a relatively lower probability of
contamination and relatively high mass production in a limited
space, although the development of an industrial bioprocess using
submerged fermentation is still hampered by relatively longer
culture times and high costs for media components, particularly
carbon sources.
The main purpose of this research was to study an industrial, as
well as economically viable bioprocess and to develop a method
for the production of mycelium of A. bisporus by submerged
fermentation, and to characterize mycelium for the production of
lower-calorie meat analogues.
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K Kim et al.
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Nutritional composition
All nutritional components of A. bisporus mycelium, such as lipid,
crude protein, carbohydrate, salts and ash, were determined
using standard methods described in the AOAC manual. Total
carbohydrate was determined by the difference. For the analysis
of -glucan content, a mushroom and yeast -glucan assay
system (Megazyme Inc., Wicklow, Ireland) was used following
AOAC methodology. Following hydrolysis of -glucan with
both lichenase and -glucosidase, the concentration of released
glucose was measured by biochemical analyzer (YSI Model 2700).
The crude proteins as total nitrogen content of A. bisporus
mycelium was determined by the Kjeldahl method13 using freezedried mycelium (protein constant was 6.25). For the determination
of the total amino acid content of mycroprotein, A. bisporus
mycelium, was hydrolyzed with 6 mol L1 HCl at 110 C for
24 h and then was analyzed using a Waters AccQ tag system
(Millipore Co., Billerica, MA, USA) and a high-performance liquid
chromatographic system (Agilent 1200 detector, Agilent, Santa
Clara, CA, USA). For the determination of free amino acid content,
the same method was used following sonication for 60 min of
A. bisporus mycelium without acid hydrolysis. If necessary, samples
were prepared in duplicate and the data obtained were analyzed
using a logistic curve model.
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cap) and shorter cultivation time to improve economic value
to the Suksung mushroom farm (personal communication). In
this study, its genetic characteristics were not carried out owing to
limited information on breeding history at the Suksung mushroom
farm.
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K Kim et al.
(a)
(b)
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Table 1. Growth conditions for A. bisporus Suksung mycelium in the submerged bioreactors
Conditions
Inocula
Working volume
Temperature
pH
Aeration
Agitation
Media composition (g L1 )
Cultivation time
Total myceliuma
a
500 mL flask
2.5 L fermenter
20 L fermenter
1% (v/v)
100 mL
28 C
6.0 (initial pH)
(Shaking at 200 rpm)
200 rpm
PDBYMS medium
3 days
15.3 g L1
1% (v/v)
2 L
28 C
Controlled at 6.5 with 25% NaOH
0.25 v/v/m
200 rpm
20 of SE, 10 of NaNO3 , 5 of YE
4 days
13.0 g L1
1% (v/v)
15 L
28 C
Controlled at 6.5 with 25% NaOH
0.25 v/v/m
150 rpm
20 of SE, 10 of NaNO3 , 5 of YE
4 days
15.0 g L1
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Fat
Ash
Crude Protein
14.91
8.28
32.46
Carbohydrate
(-glucan)
44.35
(0.04)
Amino acid
Mushroom mycelium
Free
18.382
12.341
17.258 (+ asparagine)a
2.001
12.166 (+ glutamine)a
11.386
4.068
11.410
21.772
28.027
4.117
12.748
20.669
10.404
15.435
4.762
15.039
5.302
Alanine
Arginine
Aspartic acid
Cysteine
Glutamic acid
Glycine
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Proline
Serine
Threonine
Tyrosine
Valine
Tryptophan
5.277
5.142
2.853
0.547
2.278
1.684
1.931 (+ glutamine)b
3.184
4.843
5.107
1.427
3.852
7.947
4.794 (+ asparagine)b
3.819
3.095
4.100
1.336
227.289
63.217
Data are expressed in g kg1 dry weight (DW). The measurement was
performed in duplicate.
a Asparagine and glutamine were hydrolyzed to aspartic acid and
glutamic acid during acid hydrolysis.
b Amino acids without acid hydrolysis were not separated in this
experimental condition.
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CONCLUSIONS
In this study, a commercial and economically viable fermentation
process for the production of A. bisporus Suksung mycelium in
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Figure 4. Preparation of meat analogues with soy protein and A. bisporus Suksung mycelium grown in submerged culture, and a ground beef patty. T1,
meat analogue prepared with soy proteins; T2, meat analogue prepared with A. bisporus Suksung mycelium grown in submerged culture; T3, ground
beef patty; a, prepared patties; b, cooked patties.
Hardness
Adhesion
Cohesiveness
Springiness
Gumminess
Chewiness
OAa
12.00
17.73
29.31
2.14
2.01
1.31
0.08
0.06
0.35
1.22
2.26
6.75
1.05
0.98
10.27
1.28
2.22
69.96
2
5
10
a
Overall acceptance score.
T1, meat analogue prepared with soy proteins; T2, meat analogue prepared with A. bisporus Suksung mycelium grown in submerged culture; T3,
ground beef petty.
ACKNOWLEDGEMENTS
This study was partly supported by an industrial research grant
from CJ Food Inc. and a research grant from Sejong University.
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