Mycelium Fermentation for Meat Analogues

Description

A bioprocess that uses filamentous fungi to bind plant proteins into fibrous, meat‑like structures.

Technical

During controlled fermentation (25–30 °C, 90 % humidity, pH 5.5–6.5) the mycelium secretes proteases, amylases and cellulases that hydrolyze plant proteins and polysaccharides. The resulting enzymatic remodeling creates a cross‑linked protein‑polysaccharide matrix that mimics the tensile strength and water‑binding capacity of animal muscle. The process yields a low‑fat, high‑fiber product with a texture comparable to cooked poultry.

Science

Primary Reaction

Mycelial growth coupled with enzymatic hydrolysis and cross‑linking of plant protein‑polysaccharide networks

Sensory Profile