Filamentous fungi for future functional food and feed

Peter James Strong; Rachel Self; Kathrine Allikian; Edyta Szewczyk; Robert Speight; Ian O'Hara; Mark D Harrison

doi:10.1016/j.copbio.2022.102729

Filamentous fungi for future functional food and feed

Curr Opin Biotechnol. 2022 Aug:76:102729. doi: 10.1016/j.copbio.2022.102729. Epub 2022 May 4.

Authors

Peter James Strong¹, Rachel Self², Kathrine Allikian³, Edyta Szewczyk⁴, Robert Speight⁵, Ian O'Hara⁶, Mark D Harrison²

Affiliations

¹ Centre for Agriculture and the Bioeconomy, Queensland University of Technology, 2 George Street, Brisbane, Queensland 4001, Australia; School of Biology and Environmental Sciences, Faculty of Science, Queensland University of Technology, 2 George Street, Brisbane, Queensland 4001, Australia; ARC Centre of Excellence in Synthetic Biology, Queensland University of Technology, Brisbane, Queensland 4000, Australia. Electronic address: pjstrong@gmail.com.
² Centre for Agriculture and the Bioeconomy, Queensland University of Technology, 2 George Street, Brisbane, Queensland 4001, Australia; School of Biology and Environmental Sciences, Faculty of Science, Queensland University of Technology, 2 George Street, Brisbane, Queensland 4001, Australia.
³ Nourish Ingredients, Unit 2, 6 Pelle Street, Mitchell, Canberra, Australian Capital Territory 2911, Australia.
⁴ Bolt Threads, 5858 Horton St, Suite 400, Emeryville, CA 94608, United States.
⁵ Centre for Agriculture and the Bioeconomy, Queensland University of Technology, 2 George Street, Brisbane, Queensland 4001, Australia; School of Biology and Environmental Sciences, Faculty of Science, Queensland University of Technology, 2 George Street, Brisbane, Queensland 4001, Australia; ARC Centre of Excellence in Synthetic Biology, Queensland University of Technology, Brisbane, Queensland 4000, Australia.
⁶ Centre for Agriculture and the Bioeconomy, Queensland University of Technology, 2 George Street, Brisbane, Queensland 4001, Australia; ARC Centre of Excellence in Synthetic Biology, Queensland University of Technology, Brisbane, Queensland 4000, Australia; School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, 2 George Street, Brisbane, Queensland 4001, Australia.

PMID: 35525176
DOI: 10.1016/j.copbio.2022.102729

Abstract

In this review, we offer our opinion of current and expected trends regarding the use of mushrooms and mycelia in food and feed. Mushrooms have provided food for millennia and production methods and species diversity have recently expanded. Beyond mushrooms, cultured fungal mycelia are now harvested as a primary product for food. Mushrooms and mycelia provide dietary protein, lipids and fatty acids, vitamins, fibre, and flavour, and can improve the organoleptic properties of processed foods (including meat analogues). Further, they are often key ingredients in nutritional or therapeutic supplements because of diverse specialised metabolites. Mycelia can also improve feed conversion efficiency, gut health, and wellbeing in livestock. New molecular tools, coupled with quality genetic data, are improving production technologies, enabling the synthesis of specialised metabolites, and creating new processing and valorisation opportunities. Production systems for submerged culture are capital intensive, but investment is required considering the scale of the protein market.

Publication types

Review
Research Support, Non-U.S. Gov't

MeSH terms

Agaricales*
Animal Feed
Flavoring Agents
Functional Food*
Taste

Substances

Flavoring Agents