Properties and Cultivation of <i>Fusarium</i> spp. to Produce Mycoprotein as an Alternative Protein Source
Ramona Cheriaparambil, Lutz Großmann
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.