Mycoprotein is a meat substitute ingredient produced by Fusarium venenatum, which consists entirely of protein-rich mycelium. So we will dig even further into the interesting journey of making this.
Mycoprotein is carefully fermented for hours on end making it a tiresome creation. This involves the growth of Fusarium venenatum fungus in controlled conditions, where nutrients and pH balanced along with temperature. The mycelium inside the ant prospers, spreads and forms a vast network of thread like structures.
The mycelium is then heat-processed to deactivate and eliminate any proteolytic enzymes that could break down the protein, after which it is harvested. It is then piped into a large fermenter tank, and again blended with more nutrients and water. With air flowing over the submerged mixture in great enough amounts to keep the mycelium from propagating, this gentle agitation stirs up some of what's mixing down under so it gets exposed a bit more frequently (and can pick up even more oxygen), all without touching anything else inside or outside their tank.
Fermentation takes about 7 days, checked a lot during that time as the highest peak of nutrient deposition occurs. The mycelium is grown until it reaches a desired texture and density - at that point its harvested and processed to make products in the Quorn lineup like burgers, sausages or nuggets. Some of these are further processed to make them taste and feel like meat.
Although the process by which mycoprotein is produced sounds simple, it actually quite complex Fusarium venenatum is an example of a naturally occurring organism that has been genetically modified in order to increase protein content via selective breeding. Grown under controlled conditions using a fermentation process, which imitates its wild habitat and is the fleshy part of fungus flower it converts into mycoprotein.
The Story of How it was made and the sustainability angle.
There are a few reasons why mycoprotein is seen as a sustainable solution for protein. Crucially, it uses a fraction of the land, water and resources that standard animal rearing requires. Additionally, it results in a lesser greenhouse gas emissions and is low on carbon footprint. Mycoprotein also appeals to carnivores, vegetarians and vegans alike as a meat substitute.
In summary, the making of mycoprotein is a complex and durable process that involves growing Fusarium venenatum fungus in contained conditions via a fermentation. They harvest their mycelium and create many well-known Quorn products from it. Young readers must be made aware of the importance of sustainable protein sources, and how such could help make a more earth-friendly future reality.
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