Sarah Brown
Fusarium venenatum is a filamentous fungus that belongs to the Ascomycetes fungi family. It is a microfungus with a high protein content that was discovered in 1967 in Buckinghamshire, UK. Fusarium venenatum is commercially cultivated for the production of Quorn, a meat substitute. Quorn is made from mycoprotein, which is derived from Fusarium venenatum and marketed as a food product. While mycoprotein is often described as mushroom in origin, it is important to note that it is not a mushroom but rather a type of fungus. This fungus-based protein offers nutritional advantages and is suitable for those seeking meat alternatives.
| Characteristics | Values |
|---|---|
| Type | Filamentous fungus |
| Family | Ascomycete fungi |
| Fruiting bodies | None |
| Protein content | 43-85% |
| Food uses | Meat/poultry substitute, breakfast cereals, snacks, dairy products |
| Discovered | 1967 in Buckinghamshire, UK |
| Commercial use | Production of mycoprotein Quorn |
| Growth conditions | Aerobic, temperature of 28-30°C, pH of 6 |
| Culture composition | 95% glucose, potassium, magnesium, phosphate |
| Culture density | 15 grams per litre |
| Culture mass | 230 tonnes of broth |
| Culture removal rate | 30 tonnes per hour |
| Culture filtration density | 1.5-30% w/v |
| Production rate | 292 hydrated kilograms per hour or 7 hydrated metric tons per 24-hour cycle |
| Dry mass composition | 25% cell wall, 48% protein, 12% soluble carbohydrate, 12% fat |
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What You'll Learn
Fusarium venenatum is a fungus, not a mushroom
Quorn is a brand name for meat alternatives that use Fusarium venenatum as their base. The fungus is produced in a continuous fermentation process in bioreactors, and the conditions in these bioreactors, such as temperature and pH, must be carefully monitored and controlled. The fermentation process involves culture vessels composed of two vertical cylinders connected at the top and bottom to form a continuous loop. The broth within these vessels is composed primarily of glucose, with added potassium, magnesium, and phosphate sources.
The total protein content of Fusarium venenatum varies from 43-85%. Its hyphae are similar in length and width to animal muscle fibres, which is why it is used as a meat substitute. It is also suitable as a substitute for fat in dairy products and as a replacement for cereal in breakfast cereals and snacks.
While all mushrooms are fungi, not all fungi are mushrooms. Common mushrooms belong to the Basidiomycetes fungi family and have fruiting bodies, whereas Fusarium venenatum belongs to the Ascomycetes fungi family and does not have fruiting bodies. In fact, one expert compared the difference between mushrooms and Fusarium venenatum to the difference between humans and jellyfish.
The labelling of Quorn products as "mushroom in origin" has caused some controversy, with some critics arguing that this is deceptive and that consumers should be informed that the product is derived from fungus. However, the U.S. Food and Drug Administration has approved Fusarium venenatum as safe for human consumption.
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It is used to make Quorn mycoprotein
Fusarium venenatum is a microfungus with a high protein content. It was discovered in 1967 growing in soil in Buckinghamshire, UK, by ICI. ICI was looking for alternative sources of food to fill the protein gap caused by the growing world population. Fusarium venenatum is used commercially to produce a high-protein product for human consumption known as Quorn mycoprotein.
Quorn mycoprotein is a source of protein that is high in fibre and low in saturated fat. It is marketed as an alternative to meat. It is also suitable as a substitute for fat in dairy products and a substitute for cereal in breakfast cereals and snacks. The hyphae of the fungus are similar in length and width to animal muscle fibres. The main ingredient in Quorn mycoprotein, Fusarium venenatum, is a filamentous fungus from the ascomycete fungi family. It does not have fruiting bodies, unlike common mushrooms, which are from the Basidiomycetes fungi family.
The process of making Quorn mycoprotein involves growing Fusarium venenatum under aerobic conditions in culture vessels by a method known as the 'Quorn Process'. The culture broth is composed of 95% glucose, derived by the predigestion of maize starch. Potassium, magnesium, and phosphate sources are added as necessary mineral traces. Both these and the glucose are sterilized prior to use. The broth is maintained at a pH of 6 and a temperature of 28–30 °C (82–86 °F). As culture growth occurs, carbon dioxide is released through a vent at the top of the loop. A heat exchanger, located in the union between the towers at their base, removes excess heat generated by the culture.
One tower contains a sparge bar near its base, through which air and ammonia are injected to provide the oxygen and nitrogen required for respiration and protein production. The stirring (or circulating) method used is preferable for biological cultures as it is less likely to cause damage to cell membranes by mechanical compression or abrasion. The denser Fusarium venenatum culture falls to the base of the loop, where it is removed and pasteurized. Filtration is used to harvest the Fusarium venenatum, which is then dried and blended with a binder. The majority of Quorn products are bound by rehydrated egg white, which makes them unsuitable for vegans.
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It was discovered in Buckinghamshire, UK in 1967
Fusarium venenatum is a microfungus with a high protein content. It was discovered in Buckinghamshire, UK, in 1967 by ICI (Imperial Chemical Industries) as part of an effort to find alternative sources of food to meet the protein needs of a growing global population. Specifically, Fusarium venenatum was found growing in soil in a garden in Marlow, Buckinghamshire.
The discovery of Fusarium venenatum was significant because it led to the development of a new food product, Quorn. Quorn is a brand of meat substitute products that are sold primarily in Europe but are available in 11 countries worldwide. Quorn is made from Fusarium venenatum, which is grown in culture vessels under aerobic conditions in a process known as the "Quorn Process."
The Fusarium venenatum strain used in Quorn, A3/5 (IMI 145425, ATCC PTA-2684), was developed commercially by ICI and Rank Hovis McDougall as a joint venture. This strain was originally misidentified as Fusarium graminearum. Quorn was first marketed in 1985 and is sold as both a cooking ingredient and a meat substitute in prepackaged meals.
The development of Fusarium venenatum as a food source was part of a larger trend in the 1960s towards exploring alternative protein sources. This trend included the development of microbial biomass as a commercial protein source, with large-scale production processes beginning in that decade.
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It is grown in large culture vessels
Fusarium venenatum is a microfungus with a high protein content. It is grown in large culture vessels under aerobic conditions, a process known as the "Quorn Process". The vessels are composed of two vertical cylinders, each around 50 metres high, connected at the top and bottom to form a continuous loop with a volume of about 150 cubic metres. Ports on the vessel allow the various ingredients to be added and removed.
The culture broth is composed of 95% glucose, derived by the predigestion of maize starch, with added potassium, magnesium and phosphate sources. Both the glucose and these mineral traces are sterilized prior to use. Additional make-up broth can be injected at the base of the vessel as material is removed. The broth is maintained at a pH of 6 and a temperature of 28–30 °C, with a biomass density of 15 grams per litre, equating to a total vessel biomass of 2,250 kg.
As the culture grows, carbon dioxide is produced and released through a vent at the top of the loop. A heat exchanger, located between the towers at their base, allows excess heat to be removed. One tower contains a sparge bar near its base, through which air and ammonia are injected to provide oxygen and nitrogen for respiration and protein production. This causes the pair of towers to function as an air lift culture vessel. The broth continually circulates between the two towers, driven upwards by the sparge bar in one tower and falling in the other. This stirring method is preferable for biological cultures as it is less likely to damage cell membranes through mechanical compression or abrasion.
The denser Fusarium venenatum culture falls to the base of the loop, where it is removed and pasteurized. Filtration is used to harvest the Fusarium venenatum, after which it is dried and blended with a binder. The complete vessels contain 230 tonnes of broth, with 30 tonnes of cultured broth removed per hour. The culture density within the broth at filtration varies from 1.5% to 25–30% w/v, equating to a standard production rate of 292 hydrated kilograms per hour, or 7 hydrated metric tons per 24-hour cycle.
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It is a meat substitute with high protein content
Fusarium venenatum is a microfungus with a high protein content. It was discovered growing in soil in Buckinghamshire, UK, in 1967. One of its strains is used to produce the single-cell protein mycoprotein, Quorn. This meat substitute is marketed as Quorn and is consumed in 17 countries, including the United States and several European countries.
Quorn is produced by fermenting Fusarium venenatum and then steaming, chilling, and freezing the resulting biomass. The process of freezing is crucial in creating a meat-like structure. The final product is flavoured and textured to resemble chicken or beef and formed into patties, cubes, sausages, 'deli' slices, and cutlets. It is also used in several pasta dishes, burgers, and chicken-style nuggets.
The total protein content of Quorn varies from 43-85%. The dry mass contains 48% protein, along with 25% cell wall, 12% soluble carbohydrate, and 12% fat. The high protein content of Fusarium venenatum makes it an excellent source of protein for human consumption.
The production of Quorn is more sustainable than that of beef and chicken, with a significantly reduced carbon and water footprint. It is also a healthy alternative to meat, being high in protein and fibre and low in fat, cholesterol, sodium, and sugar. Quorn may offer several health benefits, such as maintaining healthy blood cholesterol levels, promoting muscle synthesis, and controlling glucose and insulin levels.
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Frequently asked questions
No, Fusarium venenatum is a microfungus of the genus Fusarium. It is used to produce Quorn, a meat substitute. Mushrooms are from the Basidiomycetes fungi family, whereas Fusarium venenatum is from the Ascomycetes family.
Quorn is a brand name for a meat alternative product made from Fusarium venenatum. It is a high-protein product that is sold in Europe and the United States in the form of burgers, sausages, fillets, and chicken-style nuggets, among other things.
Quorn is made by fermenting Fusarium venenatum in bioreactors under specific conditions, such as temperature and pH control. The fungus is then harvested, dried, and blended with a binder, typically rehydrated egg whites.
Quorn has been approved by the U.S. Food and Drug Administration (FDA) as generally recognized as safe. However, some scientists and nutritionists have expressed concerns about potential allergic reactions and the adequacy of testing. Allergic reactions to Quorn are typically caused by an allergy to its mycoprotein content.
