Filamentous/solid Filamentous/solid fermentationfermentation

TempehTempeh QuornQuorn Soya sauce Soya sauce Commercial mushroomsCommercial mushrooms CheeseCheese PenicillinPenicillin

Agricultural waste Agricultural waste

2.1 x 102.1 x 101212 kg per year kg per year cereal straw, sugarcane and sugar beet cereal straw, sugarcane and sugar beet

residueresidue primarily cellulose and lignins primarily cellulose and lignins

low digestibility (40-60%) even for low digestibility (40-60%) even for herbivoresherbivores

subsistence nutrition subsistence nutrition leads to low growth rates, and need for leads to low growth rates, and need for

feed supplements (especially lysine!)feed supplements (especially lysine!)

Tempeh – traditional Tempeh – traditional

Used for food and feedUsed for food and feed Modifying agricultural waste Modifying agricultural waste

materials that do not have economic materials that do not have economic value by direct use, or for conversion value by direct use, or for conversion by animals into valuable productsby animals into valuable products

Undigestible carbohydrates are Undigestible carbohydrates are wrapped in large leaves (banana) and wrapped in large leaves (banana) and left 1-2 d for solid fermentation left 1-2 d for solid fermentation

Mixed inoculum of wild fungiMixed inoculum of wild fungi

Tempeh – foodTempeh – food

Tempeh – Tempeh – Rhizopus oligosporusRhizopus oligosporus Soya beans or other plant materialSoya beans or other plant material Uses similar to tofuUses similar to tofu

Quorn mycoproteinQuorn mycoprotein Fusarium graminearumFusarium graminearum A3/5 A3/5 1964 RankHovisMcDougall (RHM) 1964 RankHovisMcDougall (RHM) high-protein high-protein

foods from starchfoods from starch Highly branched ‘colonial’ mutant CC1-1 that arose Highly branched ‘colonial’ mutant CC1-1 that arose

spontaneously in a glucose-limited culture of spontaneously in a glucose-limited culture of F. F. graminearum graminearum (now called(now called F. venatum) F. venatum)

Unlike tofu, has a meat-like texture, chewiness, Unlike tofu, has a meat-like texture, chewiness, mouthfeelmouthfeel

January 1985 – marketed in EnglandJanuary 1985 – marketed in England Vegetarianism; Mad cow disease Vegetarianism; Mad cow disease

February 2002 – marketed in USAFebruary 2002 – marketed in USA http://www.cce.cornell.edu/food/fsarchives/050602/quorn.htmlhttp://www.cce.cornell.edu/food/fsarchives/050602/quorn.html

Culturing Culturing Fusarium Fusarium graminearumgraminearum A3/5 A3/5

Isolated from soil, UKIsolated from soil, UK Liquid fermenters – stirred and cooledLiquid fermenters – stirred and cooled Oxygen, nitrogen, waste soluble Oxygen, nitrogen, waste soluble

carbohydrates, and vitamins carbohydrates, and vitamins RNA-reduction process – “debittering” RNA-reduction process – “debittering”

improves digestibilityimproves digestibility Current annual production: 14,000 tonsCurrent annual production: 14,000 tons “…“…between chicken and mushroom in between chicken and mushroom in

texture, with very little inherent flavor texture, with very little inherent flavor ““

Quorn mycoprotein Quorn mycoprotein publicitypublicity

““Quorn fillets [are] made Quorn fillets [are] made from succulent mushroom from succulent mushroom protein, coated in light protein, coated in light crispy batter”crispy batter”

like mushrooms, truffles and morels

hails from the fungi family deliver unrivaled taste, as

well as an exceptional nutritional profile.

excellent source of protein and fiber

cholesterol free; low in fat, especially saturated fat

Toprina – animal feed – 1970sToprina – animal feed – 1970s Candida lipolyticaCandida lipolytica cultivated on C15 n- cultivated on C15 n-

alkanes alkanes initially at Grangemouth (Scotland); initially at Grangemouth (Scotland);

later production scale in Sardinialater production scale in Sardinia significant feature significant feature hydrocarbon was hydrocarbon was

completely fermentedcompletely fermented protein content ~ 65% protein content ~ 65% production uneconomic due to cost of production uneconomic due to cost of

cooling the fermenterscooling the fermenters

Single Cell Protein technologySingle Cell Protein technology

Soya sauce, miso, tamariSoya sauce, miso, tamari

Soya bean + wheat flour + Soya bean + wheat flour + AspergillusAspergillus Koji moldKoji mold

Steamed soya beansCooled

Sprinkled overtoasted wheatflour

Sprinkled with Aspergillussojae

Soya sauce, miso, tamariSoya sauce, miso, tamari

Three days of aerobic fermentation Three days of aerobic fermentation Cool temperature to prevent bacterial Cool temperature to prevent bacterial

overgrowthovergrowth Transferred to barrelsTransferred to barrels Brine added to ~15% saltBrine added to ~15% salt

18 months

Soya sauce, miso, tamariSoya sauce, miso, tamari

Liquid – soya sauceSolid – miso and tamari

Further maturation up to several months, cool temperature

Tempeh Tempeh Soybeans are boiled and dehulledSoybeans are boiled and dehulled Rhizopus oligosporusRhizopus oligosporus grows < 24 h, grows < 24 h,

creating a solid cake of hyphae/beanscreating a solid cake of hyphae/beans Soybeans are made more digestible by Soybeans are made more digestible by

lipases and proteases secreted by lipases and proteases secreted by RhizopusRhizopus,as well as fungal components,as well as fungal components

Growth is halted (cooking, freezing) Growth is halted (cooking, freezing) before sporulation begins (NB: before sporulation begins (NB: oligosporusoligosporus = few spores” = few spores”

Traditionally, tempeh is stored wrapped Traditionally, tempeh is stored wrapped in banana leaves, and eaten soon after in banana leaves, and eaten soon after preparationpreparation

Modified forage Modified forage 2.1 x 102.1 x 101212 kg per year – cereal straw, kg per year – cereal straw,

sugarcane and sugar beet residue – contains sugarcane and sugar beet residue – contains nutrients, primarily as cellulose and lignins nutrients, primarily as cellulose and lignins

low digestibility (40-60%) even for low digestibility (40-60%) even for herbivoresherbivores

generally subsistence nutrition, but leads to generally subsistence nutrition, but leads to low growth rates, and need for feed low growth rates, and need for feed supplementssupplements

uses naturally occurring fungi, &/or uses naturally occurring fungi, &/or inoculated deliberatelyinoculated deliberately

Basic Basic Mushroom Mushroom cultureculture Grow spawn on Grow spawn on

grainsgrains Inoculate Inoculate

substratesubstrate Mycelial growth Mycelial growth

in substratein substrate Fruiting, Fruiting,

harvest, gradingharvest, grading

Commercial mushroom Commercial mushroom growinggrowing Agaricus brunescensAgaricus brunescens

3-7 d

Crimini (Italian brown)

Commercial mushroomsCommercial mushrooms

Pleurotus ostreatusPleurotus ostreatus – oyster – oyster mushroom mushroom – – straw, sawdust,straw, sawdust, bagasse bagasse and molasses (from sugar refining)and molasses (from sugar refining)

Commercial mushroomsCommercial mushrooms

Shiitake – Shiitake – Lentinus edodesLentinus edodes Inoculated into oak logsInoculated into oak logs

Commercial mushroomsCommercial mushrooms

EnokiEnoki Flammulina velutipesFlammulina velutipes

http://www.mykoweb.com/CAF/species/Flammulina_velutipes.html

Commercial mushroom Commercial mushroom harvest – wild mushrooms harvest – wild mushrooms

can save the forestcan save the forest Morchella, CantharellusMorchella, Cantharellus

Value to the forest:$$, mycorrhizae, environmental monitoring

Morels in truffle juice 50g 11.60 €

Boletus granulatus, Tricholoma terreum, Lactarius deliciosusGuaranteed freshly picked up 200g 3.95 €

Boletus edulis 200 g 6.98 €

http://www.lefruitier.com/provence-shop/catalog_products_with_images.php

Cheese manufactureCheese manufacture

Fungi Fungi flavour and texture flavour and texture ONLYONLY

RoquefortRoquefort

Sheep’s milk Penicillium roquefortii

Roquefort productionRoquefort productionwww.frencheese.co.ukwww.frencheese.co.uk

traditional cheese-making process traditional cheese-making process genuine Roquefort cheese genuine Roquefort cheese look for the look for the

red sheep seal on the packaging red sheep seal on the packaging sheep’s milk is shipped to the cheese-sheep’s milk is shipped to the cheese-

making facilities in 40 liter containers, making facilities in 40 liter containers, rather than tanker trucks, to avoid rather than tanker trucks, to avoid breaking up the milk-fat on the waybreaking up the milk-fat on the way

milk is tested and filtered, but neither milk is tested and filtered, but neither pasteurized nor homogenizedpasteurized nor homogenized

prepared with rennet for two hoursprepared with rennet for two hours whey is drained whey is drained curds are hand-ladled curds are hand-ladled

into draining moldsinto draining molds

Roquefort productionRoquefort productionwww.frencheese.co.ukwww.frencheese.co.uk

whey is drained whey is drained curds are hand-ladled into draining curds are hand-ladled into draining moldsmolds

Penicillium roquefortiPenicillium roqueforti culture is added (same culture culture is added (same culture used to make English used to make English StiltonStilton))

P. roquefortiP. roqueforti grown by leaving bread in the caves for grown by leaving bread in the caves for six to eight weeks until it was consumed by the mold six to eight weeks until it was consumed by the mold crumb was then dried to produce a powdercrumb was then dried to produce a powder

““finished” cheeses are stored for a week and turned finished” cheeses are stored for a week and turned frequentlyfrequently

moved to the caves of Cambaloumoved to the caves of Cambalou salted and pierced to encourage the growth of the salted and pierced to encourage the growth of the

moldmold aged in the caves at least three monthsaged in the caves at least three months

Blue cheese optionsBlue cheese options

The story of penicillin –The story of penicillin –the contaminant that the contaminant that

changed historychanged history Alexander Fleming & Alexander Fleming & Staphylococcus Staphylococcus

aureusaureus Contaminated plate showed a “zone of Contaminated plate showed a “zone of

inhibitioninhibition

Original culture was Penicillium notatum

Development of Development of submerged fermenters submerged fermenters

for aerobic fungifor aerobic fungi

Industrial development was moved to Illinois to protect from WWII (Chain and Florey)Original culture ‘lost’; reisolated; modified and selected P. chrysogenum and submerged culture

Bacillus + penicillin Bacillus

Antibiotic resistanceAntibiotic resistance

40,000 units total 500,000 per day typical treatment20 million kg antibiotics / year in US; 70% used in agriculture