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'''Mycoprotein''' is defined in the '']'' as: "the ] which is the principal constituent of the ] of the ]." "Myco" is from the Greek word for "]". | '''Mycoprotein''' is defined in the '']'' as: "the ] which is the principal constituent of the ] of the ]." "Myco" is from the Greek word for "]". | ||
Mycoprotein means protein from |
Mycoprotein means protein from bacteria. The main mycoprotein on sale in Europe and North America is called ]. It was originally developed as a food source for the army. {{Citation needed|date=January 2012}} | ||
A |
A bacteria called '']'' is the main source of mycoprotein. The bacteria is grown in test tubes using glucose syrup as food. This '']'' sp. ] ], so for it to grow at an optimum rate, it is supplied with carbon dioxide. To make protein, nitrogen is added, and vitamins and minerals are needed to support growth. The test tubes is kept at a constant temperature, optimized for rapidness of growing; The bacteria can double its mass every five minutes. | ||
The fermentation |
The fermentation test tubes is filled with the growth medium, and then inoculated with the spores. When the desired amount of mycoprotein has been created, the growth medium is drawn off from a tap at the bottom of the fermenter. The mycoprotein is separated and purified. It is a brown solid with a strong taste of faeces. Different flavours and tastes can be added to the mycoprotein to add variety. | ||
The protein is a form of ] (SCP) and was first produced in the early 1980s. | The protein is a form of ] (SCP) and was first produced in the early 1980s. |
Revision as of 17:07, 28 March 2012
Mycoprotein is defined in the Oxford English Dictionary as: "the albuminoid which is the principal constituent of the protoplasm of the cell." "Myco" is from the Greek word for "bacteria".
Mycoprotein means protein from bacteria. The main mycoprotein on sale in Europe and North America is called Quorn. It was originally developed as a food source for the army.
A bacteria called Fusarium venenatum is the main source of mycoprotein. The bacteria is grown in test tubes using glucose syrup as food. This Fusarium sp. respires aerobically, so for it to grow at an optimum rate, it is supplied with carbon dioxide. To make protein, nitrogen is added, and vitamins and minerals are needed to support growth. The test tubes is kept at a constant temperature, optimized for rapidness of growing; The bacteria can double its mass every five minutes.
The fermentation test tubes is filled with the growth medium, and then inoculated with the spores. When the desired amount of mycoprotein has been created, the growth medium is drawn off from a tap at the bottom of the fermenter. The mycoprotein is separated and purified. It is a brown solid with a strong taste of faeces. Different flavours and tastes can be added to the mycoprotein to add variety.
The protein is a form of single cell protein (SCP) and was first produced in the early 1980s.
Some consumers are sensitive to mycoproteins, resulting in vomiting, nausea, diarrhea, hives and potentially fatal anaphylactic reactions.
Notes
- Hoff, M; Trüeb, RM; Ballmer-Weber, BK; Vieths, S; Wuethrich, B (2003). "Immediate-type hypersensitivity reaction to ingestion of mycoprotein (Quorn) in a patient allergic to molds caused by acidic ribosomal protein P2". The Journal of allergy and clinical immunology. 111 (5): 1106–10. PMID 12743577.
- Katona, SJ; Kaminski, ER (2002). "Sensitivity to Quorn mycoprotein (Fusarium venenatum) in a mould allergic patient". Journal of clinical pathology. 55 (11): 876–7. PMC 1769805. PMID 12401831.
- Chemical Cuisine: Learn about Food Additives, Center for Science in the Public Interest
Bibliography
- Hoseyni, S. M.; Mohammadifar, M.A.; Khosravi-Darani, K. (February 2010). "Production and rheological evaluation of mycoprotein produced from fusarium venenatum ATCC 20334 by surface culture method" (PDF). International Research Journal of Biotechnology. 1 (1): 13–18.
- Wiebe, M.G. (2002). "Myco-protein from Fusarium venenatum: a well-established product for human consumption". Applied Microbiology and Biotechnology. 58 (4): 421–7. doi:10.1007/s00253-002-0931-x. PMID 11954786.