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QuornTM Myco-protein - Overview of a successful fungal product

Published online by Cambridge University Press:  07 June 2004

MARILYN G. WIEBE
MARILYN G. WIEBE
Affiliation:
VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT, Finland. Tel: + 358 9 456 5139 Fax: + 358 9 455 2103 Marilyn.Viebe@vtt.fi
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Extract

Fungi have provided food for man, primarily in the form of fruit bodies of basidiomycetes and a few ascomycetes, for thousands of years. Similarly, yeasts have provided dietary supplements (e.g. vitamins) in the form of beer and bread. However, it has not been until the last 18 years that a filamentous fungus has been deliberately cultured for use as a primary source of protein for people. This is the filamentous fungus Fusarium venenatum A3/5 (ATCC PTA-2684), which is grown in continuous flow culture to produce mycoprotein, which is sold under the trade name QuornTM in the UK, the USA and at least 8 other European countries, including Belgium, Denmark, France, Germany, Ireland, the Netherlands, Sweden and Switzerland.

Keywords

myco-proteinFusarium venenatum A3/5continuous flow culture
Type
Original Article
Information
Mycologist , Volume 18 , Issue 1 , February 2004 , pp. 17 - 20
Copyright
© 2004 Cambridge University Press

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