title: Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue.
abstract: BACKGROUND
  As worldwide interest in healthy and delicious meat analogues increases, the texture of these products has become an important indicator of quality. Mycoprotein as fungal mycelium could provide a distinctive chewing sensation; however, the unfavorable consumer perception of fungal mycelium demands the production of meat analogues with true mushroom mycelium.
  
  
  RESULTS
  The industrial and economical bioprocess was developed using an inexpensive medium (30 g L(-1) sugar cane extract (SCE), 10 g L(-1) NaNO(3) and 5 g L(-1) yeast extract) and A. bisporus Suksung. The SCE was maintained at around 10 g L(-1) to minimize osmotic shock. The maximum mycelium production of 15.0 g L(-1) (dry weight) was reached within 4 days. Scanning electron microscopic analysis showed fibrous and directional structure rather than a more typical pellet structure. Meat analogues with mushroom mycelium had better textural properties, being higher in hardness, springiness, and chewiness and with preferable umami characteristics compared to meat analogues utilizing soy protein. The overall acceptance of meat analogues prepared with mycelium and soy protein, and a ground beef patty, were 5, 2 and 10, respectively.
  
  
  CONCLUSIONS
  The development of an industrial bioprocess for A. bisporus mycelium allowed the production of a highly acceptable meat analogue having not only superior textural properties but also umami characteristics when compared to that of soy protein.
authors: Department of Food Science and Technology, Sejong University, Seoul 143-747, South Korea.
authors: Kyoungju
authors: K
authors: Kim
authors: Byungsun
authors: B
authors: Choi
authors: Inhee
authors: I
authors: Lee
authors: Hyeyoung
authors: H
authors: Lee
authors: Soonhyang
authors: S
authors: Kwon
authors: Kyoungyoung
authors: K
authors: Oh
authors: Augustine Yonghwi
authors: AY
authors: Kim
mesh_terms: D000364:Agaricus; D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D003470:Culture Media; D004044:Dietary Proteins; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005524:Food Technology / Q000379:methods*; D005656:Fungal Proteins; D006801:Humans; D008460:Meat; D025282:Mycelium; D030262:Soybean Proteins; D013649:Taste
chemical_list: D003470:Culture Media; D004044:Dietary Proteins; D005656:Fungal Proteins; D030262:Soybean Proteins