WO2023215502A1 - Poudre de protéine de mycélium obtenue à partir de charges d'alimentation sur-cyclées - Google Patents

Poudre de protéine de mycélium obtenue à partir de charges d'alimentation sur-cyclées Download PDF

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Publication number
WO2023215502A1
WO2023215502A1 PCT/US2023/021037 US2023021037W WO2023215502A1 WO 2023215502 A1 WO2023215502 A1 WO 2023215502A1 US 2023021037 W US2023021037 W US 2023021037W WO 2023215502 A1 WO2023215502 A1 WO 2023215502A1
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WIPO (PCT)
Prior art keywords
mycelium
protein powder
processing
food product
culture medium
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PCT/US2023/021037
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English (en)
Inventor
Michelle RUIZ
Andrea Schoen
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Hyfe Foods, Inc.
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Application filed by Hyfe Foods, Inc. filed Critical Hyfe Foods, Inc.
Publication of WO2023215502A1 publication Critical patent/WO2023215502A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/008—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/20—Proteins from microorganisms or unicellular algae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/195—Proteins from microorganisms

Definitions

  • the present disclosure relates generally to the field of alternative proteins.
  • mycelium Given its naturally high protein content, mycelium is an ideal source of nutrition. Several companies are using mycelium to develop alternative meat products, since mycelium can be grown with fibrous structure that replicates the texture of meat. However, the inventors have discovered that mycelium is ideal for other sorts of products as well, especially flour-based products traditionally made with grain, legume, or nut flours. Using mycelium protein powder to replace flours high in carbohydrates, especially flours high in refined carbohydrates like white flour, can help combat the chronic disease epidemic responsible for three of every five deaths globally.
  • Mycelium can be grown on a variety of nutritional sources, or feedstocks.
  • the inventors have found that nutrients in wastewater streams from the food and beverage industry, like the water used to brew beer or boil chickpeas, make surprisingly ideal fermentation feedstocks.
  • WWT wastewater treatment
  • waste nutrients from traditional wastewater treatment (WWT) facilities, which generate significant greenhouse gas emissions in the form of methane (CH4), carbon dioxide (CO2), nitrogen oxides (NOx), and sulphur oxides (SOx) from aerobic digestion, anaerobic digestion, and landfill decomposition of the microbial biomass generated by WWT.
  • WWT wastewater treatment
  • consumption of mycelium protein will offset, at least in part, consumption of carbon-intensive forms of protein such as animal protein.
  • the disclosure therefore, provides a method for producing mycelium protein powder from upcycled water feedstocks.
  • the method may comprise several or all steps selected from preparing a culture medium comprising a waste feedstock from a food or beverage process, inoculating the culture medium with fungal cells to obtain a fungal culture, fermenting the fungal culture to obtain mycelium, separating the mycelium from the culture medium, and drying the mycelium to produce mycelium protein powder.
  • the method may comprise a step of preparing a culture medium comprising a waste feedstock from a food or beverage process.
  • waste feedstock refers to a waste stream, side stream, or byproduct stream containing nutrients such as boron, calcium, carbon, chlorine, cobalt, copper, hydrogen, iodine, iron, manganese, magnesium, molybdenum, nickel, nitrogen, oxygen, phosphorus, potassium, selenium, silicon, sodium, sulfur, and/or zinc.
  • nutrients may take the form of carbohydrates, fats, proteins, vitamins, and/or minerals, for instance.
  • the waste feedstock may be aqueous, i.e., may contain a significant amount of water. These sorts of feedstocks may be referred to herein as wastewater or wasted water or upcycled water or similar.
  • the waste feedstock may be concentrated or dehydrated to reduce water content and make the waste feedstock easier to transport or ship. This may be referred to, e.g., as a concentrate of an aqueous waste feedstock. In various embodiments, the waste feedstock is a concentrate.
  • the concentrate may contain, for instance, less than 90 wt% water, less than 80 wt% water, less than 70 wt% water, less than 60 wt% water, less than 50 wt% water, less than 40 wt% water, less than 30 wt% water, less than 25 wt% water, less than 20 wt% water, less than 15 wt% water, less than 10 wt% water, less than 5 wt% water, or less than 1 wt% water.
  • the concentrate is a powder, i.e., a powdered concentrate of an aqueous waste feedstock.
  • the concentrate is provided in slurry, brick, block, pellet, or granule form.
  • the waste feedstock is preferably generated by a food or beverage process selected from fruit processing, vegetable processing, legume processing, sugar processing, grain processing, corn processing, potato processing, wheat processing, plant protein processing, soy processing, nut processing, seed processing, milk processing, dairy processing, brewing, distilling, fermenting, milling, baking, oil pressing, juicing, wine making, beverage making, cheese making, soup making, coffee making, chocolate making, and other types of commercial cooking.
  • the waste feedstock is derived from a wastewater stream that would be discharged to a wastewater or water treatment facility or to the environment, such that the waste nutrients in the wastewater stream would not otherwise be recovered in a food process or efficientlyzed in a food product.
  • the culture medium may comprise the fermentation feedstock in a concentration ranging from 1 to 100% (v/v).
  • the culture medium comprises the fermentation feedstock in a concentration of at least 1% (v/v), (e.g., at least 5% (v/v), at least 10% (v/v), at least 25% (v/v), at least 50% (v/v), at least 75% v/v, at least 90% (v/v), at least 95% (v/v), or about 100% (v/v)).
  • the culture medium may comprise the waste feedstock in a comparatively lower volumetric concentration, e.g., in a concentration of at least 0.01% (v/v), (e.g., at least 0.1% (v/v), at least 1% (v/v), at least 2% (v/v), at least 3% (v/v), at least 4% (v/v), or at least 5% (v/v), at least 6% (v/v), at least 7% (v/v), at least 8% (v/v), at least 9% (v/v), at least 10% (v/v), at least 20% (v/v), at least 30% (v/v), or at least 40% (v/v)).
  • a concentration of at least 0.01% (v/v), e.g., at least 0.1% (v/v), at least 1% (v/v), at least 2% (v/v), at least 3% (v/v), at least 4% (v/v), or at least 5% (v/v), at least 6% (v
  • the culture medium comprises soluble sugars in an amount ranging from about 0.1 g/L to about 50 g/L.
  • the culture medium comprises soluble sugars in an amount at least 0.1 g/L, (e.g., at least 0.5 g/L, at least 1 g/L, at least 2 g/L, at least 5 g/L, at least 10 g/L, at least 20 g/L, at least 30 g/L, at least 40 g/L, or at least 50 g/L).
  • the culture medium comprises soluble sugars in an amount of less than 0.1 g/L, (e.g., less than 1 g/L, less than 2 g/L, less than 5 g/L, less than 10 g/L, less than 20 g/L, less than 30 g/L, less than 40 g/L, or less than 50 g/L).
  • the waste feedstock comprises soluble sugars ranging from about 1 g/L to about 1,000 g/L.
  • the waste feedstock comprises soluble sugars of at least 1 g/L, (e.g., at least 5 g/L, at least 10 g/L, at least 50 g/L, at least 100 g/L, at least 200 g/L, at least 300 g/L, at least 400 g/L, at least 500 g/L, at least 600 g/L, at least 700 g/L, at least 800 g/L, or at least 900 g/L).
  • the fermentation feedstock comprises at least 100 g/L of soluble sugars derived from the wastewater stream.
  • the soluble sugars may comprise one or more of arabinose, fructose, galactose, glucose, lactose, mannose, sucrose, trehalose, and xylose.
  • the culture medium may contain a carbon source comprising one or more of acetic acid, amylose, amylopectin, arabinose, ethanol, fructose, galactose, glucose, glycerol, glycogen, lactic acid, lactose, mannose, starch, sucrose, trehalose, and xylose.
  • the waste feedstock is the sole source of carbon in the culture medium.
  • the culture medium is supplemented with other sources of carbon.
  • the waste feedstock provides at least 50% of the carbon required by the culture.
  • the waste feedstock is the sole source of nitrogen in the culture medium.
  • the culture medium is supplemented with other sources of nitrogen.
  • the waste feedstock provides at least 50% of the nitrogen required by the culture.
  • the waste feedstock is a blend of two or more waste feedstocks, e.g., a fermentation feedstock high in carbon and a fermentation feedstock high in nitrogen.
  • waste feedstocks may exclude certain waste feedstocks.
  • the waste feedstock does not contain plant protein.
  • the waste feedstock does not contain pea protein or byproducts from pea protein processing.
  • the waste feedstock does not contain vinasse.
  • the waste feedstock does not contain thin stillage from ethanol production.
  • the wastewater is not derived from a corn dry mill process.
  • the wastewater is typically safe for human consumption and does not contain, e.g., detergents, metal shavings, or pathogens.
  • wastewater and waste feedstock exclude waste streams containing sewage, sludge, slaughterhouse waste, household waste, or manure.
  • the culture medium may contain certain additives or nutrient supplements, optionally provided by the fermentation feedstock, to make it more suitable for fermentation.
  • the nutrient supplement may be a nitrogen-containing compound provided in the range of 0.5 g/ L to 10 g/L.
  • the nitrogen-containing compound can be provided in an amount of 0.5 g/L, 1 g/L, 2 g/L, 3 g/L, 4 g/L, 5 g/L, or 10 g/L, inclusive.
  • Exemplary nitrogen-containing compounds include, but are not limited to, ammonium hydroxide, ammonium nitrate, ammonium sulfate, ammonium chloride, urea, yeast extract, peptone, or a mixture of nitrogen-containing compounds.
  • the nutrient supplement may be a phosphate-containing compound in the range of 0.1 g/L to 5 g/L.
  • the phosphate-containing compound can be provided in an amount of 0.1 g/L, 0.2 g/L, 0.3 g/L, 0.4 g/L, 0.5 g/L, 1 g/L, 2 g/L, 3 g/L, 4 g/L, or 5 g/L, inclusive.
  • the phosphate-containing compound can be potassium phosphate, sodium phosphate, phosphoric acid, or a mixture of phosphate-containing compounds.
  • the waste feedstock may be delivered by any suitable mechanism.
  • the waste feedstock is delivered by pipe.
  • the waste feedstock is delivered by truck.
  • the waste feedstock is delivered in the form of a concentrate or a powder.
  • the method may comprise a step of inoculating the culture medium with fungal cells to obtain a fungal culture.
  • the fungal cells may be selected from any suitable species or combination of species.
  • the fungal cells are filamentous fungi.
  • the fungal cells are typically edible species.
  • the fungal cells are recognized by the US Food & Drug Administration (FDA) as generally accepted as safe (GRAS).
  • the fungal cells comprise one or more microorganisms selected from Acremonium, Agaricus, Agrocybe, Akanthomyces, Alternaria, Ampelomyces, Amylosporus, Antrodia, Armillaria, Ashbya, Aspergillus, Atkinsonella, Aureobasidium, Auricularia, Balansia, Balansiopsis, Beauveria, Bispora, Bjerkandera, Boletus, Calocybe, Calvatia, Cantharellus, Catenaria, Cephalosporium, Ceriporia, Chaetomium, Chrysonilia, Cladosporium, Claviceps, Clitocybe, Clitopilus, Colletotrichum, Collybia, Coniochaeta, Coprinus, Cordyceps, Coriolus, Cunninghamella, Cyathus, Cyclocybe, Cylindrocarpon, Cylinrocarpum, Cyton
  • the fungal cells comprise one or more microorganisms selected from Acremonium chrysogenum, Agaricus bisporus, Aspergillus nidulans, Aspergillus niger, Aspergillus oryzae, Calocybe gambosa, Calvatia fragilis, Calvatia gigantea, Ceriporia lacerate, Cordyceps militaris, Disciotis venosa, Flammulina velutipes, Fomitopsis betulina, Fusarium flavolapis, Fusarium venenatum, Ganoderma lucidum, Grifola fondrosa, Handkea utriformis, Hericululm erinaceus, Hypholoma lateritium, Hypsizygus marmoreus, Hypsizygus ulmariuos, Lentinula edodes, Leucoagaricus holosericeus, Morch
  • the fungal cells comprise a consortium of two, three, four, five, or more fungal species.
  • Some embodiments may exclude certain fungal cells.
  • the fungal cells do not comprise microorganisms selected from Agaricus bisporus, Fusarium flavolapis, Fusarium venenatum, Ganoderma lucidum, Neurospora crassa, Neurospora intermedia, or Neurospora sitophila.
  • the method may comprise a step of fermenting the fungal culture to obtain mycelium.
  • Mycelium is the root-like structure of a fungus consisting of a mass of branching, thread-like hyphae. People typically picture a mushroom as only the above ground part of a fungus, but much of the vegetative parts actually lie underground. The above-ground part of the mushroom is called the fruiting body, while the root network of the mushroom is called the mycelium.
  • mycelium typically grows faster and has similar or better nutritional profiles and more neutral taste and aroma profiles than the fruiting body of a fungus, which makes it ideal for production of protein powder and as a supplement for traditionally flour-based products.
  • the mycelium typically has a high protein content, ranging from about 30% to 60% on a dry cell weight basis.
  • the mycelium may have a protein content of at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, or at least 60% on a dry cell weight basis.
  • the mycelium may form pellets in the fermentation, which makes it easier to separate the mycelium from the culture medium.
  • the pellets have an average diameter of at least 0.1 cm, at least 0.5 cm, at least 1 cm, at least 1.5 cm, at least 2 cm, at least 2.5, or at least 3 cm.
  • BOD biochemical oxygen demand
  • mg/L milligrams of oxygen per liter
  • the waste feedstock has a BOD of about 1 mg/L to about 1,000,000 mg/L.
  • the waste feedstock may have a BOD of at least 1 mg/L, at least 10 mg/L, at least 100 mg/L, at least 1,000 mg/L, at least 10,000 mg/L, at least 100,000 mg/L, or at least 200,000 mg/L, at least 300,000 mg/L, at least 400,000 mg/L, at least 500,000 mg/L, at least 600,000 mg/L, at least 700,000 mg/L, at least 800,000 mg/L, or at least 900,000 mg/L.
  • the waste feedstock may have a BOD of 1,000-10,000 mg/L, 10,000-100,000 mg/L, 100,000-300,000 mg/L, 100,000-500,000 mg/L, 100,000-800,000 mg/L, 300,000-800,000 mg/L, or 400,000-700,000 mg/L.
  • the culture medium has a BOD of about 1 mg/L to about 1,000,000 mg/L.
  • the culture medium may have a BOD of at least 1 mg/L, at least 10 mg/L, at least 100 mg/L, at least 1,000 mg/L, at least 10,000 mg/L, at least 100,000 mg/L, or at least 200,000 mg/L, at least 300,000 mg/L, at least 400,000 mg/L, at least 500,000 mg/L, at least 600,000 mg/L, at least 700,000 mg/L, at least 800,000 mg/L, or at least 900,000 mg/L.
  • the culture medium may have a BOD of 1,000-10,000 mg/L, 10,000-100,000 mg/L, 100,000-300,000 mg/L, 100,000-500,000 mg/L, 100,000-800,000 mg/L, 300,000-800,000 mg/L, or 400,000-700,000 mg/L.
  • the culture reduces the BOD of the culture medium by at least 5%, at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90%.
  • the culture reduces the BOD of the culture medium by at least 25%.
  • COD chemical oxygen demand
  • a measure of the amount of oxygen required to chemically oxidize organic and inorganic matter in a water sample may be used as a proxy for BOD.
  • COD typically correlates with BOD, but its less specific, since it measures everything that can be chemically oxidized, rather than just levels of biologically oxidized organic matter.
  • COD is determined by adding a strong oxidizing agent, such as potassium dichromate, to the water sample and heating it to a high temperature. The oxidizing agent reacts with the organic and inorganic compounds in the sample, and the amount of oxygen consumed in the reaction is measured. The higher the COD value, the greater the amount of organic and inorganic matter present in the water sample. COD is expressed in milligrams of oxygen consumed per liter of water (mg/L).
  • the waste feedstock has a COD of about 1 mg/L to about 1,000,000 mg/L.
  • the waste feedstock may have a COD of at least 1 mg/L, at least 10 mg/L, at least 100 mg/L, at least 1,000 mg/L, at least 10,000 mg/L, at least 100,000 mg/L, or at least 200,000 mg/L, at least 300,000 mg/L, at least 400,000 mg/L, at least 500,000 mg/L, at least 600,000 mg/L, at least 700,000 mg/L, at least 800,000 mg/L, or at least 900,000 mg/L.
  • the waste feedstock may have a COD of 1,000-10,000 mg/L, 10,000-100,000 mg/L, 100,000-300,000 mg/L, 100,000-500,000 mg/L, 100,000-800,000 mg/L, 300,000-800,000 mg/L, or 400,000-700,000 mg/L.
  • the culture medium has a COD of about 1 mg/L to about 1,000,000 mg/L.
  • the culture medium may have a COD of at least 1 mg/L, at least 10 mg/L, at least 100 mg/L, at least 1,000 mg/L, at least 10,000 mg/L, at least 100,000 mg/L, or at least 200,000 mg/L, at least 300,000 mg/L, at least 400,000 mg/L, at least 500,000 mg/L, at least 600,000 mg/L, at least 700,000 mg/L, at least 800,000 mg/L, or at least 900,000 mg/L.
  • the culture medium may have a COD of 1,000-10,000 mg/L, 10,000-100,000 mg/L, 100,000-300,000 mg/L, 100,000-500,000 mg/L, 100,000-800,000 mg/L, 300,000-800,000 mg/L, or 400,000-700,000 mg/L.
  • the culture reduces the COD of the culture medium by at least 5%, at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90%.
  • the culture reduces the COD of the culture medium by at least 25%.
  • the method may comprise a step of fermenting fungal culture to obtain mycelium.
  • the fermenting is preferably submerged fermentation (also known as liquid fermentation), i.e., the fermentation of mycelium in a bioreactor or tank containing an aqueous culture medium.
  • Submerged fermentation is highly scalable, since it occurs in a tank or bioreactor and supportive of rapid growth rates, enabling short harvest cycles.
  • the fermenting may be a batch process, a fed- batch process, or a continuous process. In various embodiments, the fermenting is a continuous process.
  • the fermenting may involve control of certain fermentation parameters, such as agitation, aeration, dilution, temperature, pH adjustment, and supplementation [0044] Some embodiments may exclude certain types of fermentation.
  • the fermenting is not solid state fermentation, in which the growth of microorganisms occurs on a solid medium in the presence of a low concentration of water rather than in a liquid medium in the presence of a high concentration of water, or in which the growth of microorganism occurs at an airliquid interface. Methods for solid state and submerged fermentation are not typically interchangeable, given the differences in the physical structures of the systems for each type of fermentation.
  • the method may comprise a step of denaturing nucleic acid in the mycelium. This may be accomplished with any suitable method. For instance it is possible to carry out effective removal of nucleic acid with less loss of protein by heating the mycelium in the range of over 68° C to 80° C, preferably 69° to 75° C and more preferably 70° to 74° C, for example above 72° up to 74° C. The mycelium may be raised to this temperature in the culture medium or after separation from the culture medium.
  • the nucleic acid content of the treated mycelium is preferably less than 3 wt%, less than 2 wt% or less than 1 wt%.
  • the method may comprise a step of separating the mycelium from the culture medium.
  • the separating may be performed via any suitable method.
  • the separating may involve one or more of sieving, filtration, decantation, centrifugation, and pressing.
  • the separating may also involve washing the mycelium with one or more of water, ethanol, acid, and base.
  • the separated mycelium may have a moisture content in a range of 65 wt% to 85 wt%.
  • the separated mycelium may have a moisture content of 65 wt%, 70 wt%, 75 wt%, 80 wt%, or 85 wt%, inclusive.
  • the method may comprise a step of drying the mycelium.
  • the drying may be performed via any suitable method.
  • the drying may involve one or more of spray drying, vacuum drying, dehydration, evaporation, freeze drying, and flash drying.
  • the drying is spray drying.
  • the method may optionally comprise a step of milling the mycelium to produce mycelium protein powder.
  • the drying and milling steps are performed simultaneously.
  • the drying and milling steps are performed sequentially.
  • the milling may be performed via any suitable method. For instance, the milling may be performed by a grinder or a pulverizer.
  • the mycelium protein powder does not contain any meaningful amount of plant material, which differentiates the present disclosure from methods for producing flour or protein powder from myceliated grain or vegetable substrates.
  • Flour or protein powder made from these sorts of myceliated materials typically contains only a very small amount ( ⁇ 10% and often ⁇ 1%) of mycelium.
  • the milling may produce mycelium protein powder with an average particle size of 10-300 mm. In various embodiments, the mycelium protein powder has an average particle size of ⁇ 75 mm. In various embodiments, the mycelium protein powder has an average particle size of 75-100 mm. In various embodiments, the mycelium protein powder has an average particle size of 100-125 mm.
  • the mycelium protein powder has an average particle size of 125-150 mm. In various embodiments, the mycelium protein powder has an average particle size of > 150 mm. In various embodiments, the mycelium protein powder has an average particle size of 150-200 mm. In various embodiments, the mycelium protein powder has an average particle size of 200-300 mm.
  • the mycelium protein powder has a low water content.
  • the mycelium protein powder may have less than 25 wt%, less than 20 wt%, less than 15 wt%, less than 10 wt%, less than 5 wt%, or less than 2 wt% water.
  • the mycelium protein powder typically has a high protein content, ranging from about 30% to 60% on a dry cell weight basis.
  • the mycelium protein powder may have a protein content of at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, or at least 60% on a dry cell weight basis.
  • the mycelium protein powder is a complete protein, with all 9 essential amino acids.
  • the method may further comprise using the mycelium protein powder to produce a food product.
  • the food product is a flour-based or powder-based product such as a pasta, bread, dough, tortilla, crust, cracker, batter, cookie, protein bar, protein powder, or nutritional supplement.
  • the food product may be an alternative meat product.
  • the food product is a mycelium-based alternative animal meat product like chicken, turkey, beef, pork, fish, shellfish, or seafood product.
  • the food product is a nugget or "whole cut" meat alternative.
  • the food product is not an alternative meat product.
  • the food product is not a mycelium-based animal meat product like chicken, turkey, beef, pork, fish, shellfish, or seafood product.
  • the food product is not a nugget or "whole cut" meat alternative.
  • the food product does not contain gluten.
  • the food product does not contain plant protein.
  • the food product does not contain added antioxidants.
  • the food product may contain 5-100% mycelium protein powder on a dry weight basis.
  • the food product may contain at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or about 100% mycelium protein powder on a dry weight basis.
  • the mycelium protein powder replaces 1-100% of the grain, legume, or nut flour in a conventional recipe for the food product.
  • the mycelium protein powder may replace at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or about 100% of the grain, legume, or nut flour in a conventional recipe for the food product.
  • the food product may be high in protein.
  • the food product contains 10-80% protein on a dry weight basis.
  • the food product may contain at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, or at least 80% protein on a dry weight basis.
  • the mycelium protein powder is the sole source of protein in the food product.
  • the food product may be low in non-fiber carbohydrate, i.e., low in starch and/or sugar.
  • the food product contains 10-60% non-fiber carbohydrate on a dry weight basis.
  • the food product contains less than 60%, less than 50%, less than 40%, less than 30%, less than 20%, less than 10%, or less than 5% non-fiber carbohydrate on a dry weight basis.
  • the mycelium protein powder may comprise at least 80%, at least 90%, at least 95%, or at least 99% mycelium on a dry weight basis.
  • the mycelium protein powder may be high in protein.
  • the mycelium protein powder may have a protein content of at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, or at least 60% on a dry cell weight basis.
  • the mycelium protein powder is a complete protein, with all 9 essential amino acids.
  • the mycelium protein powder may be low in non-fiber carbohydrate, i.e., low in starch and/or sugar.
  • the mycelium protein powder may comprise less than 30%, less than 20%, less than 10%, or less than 5% non-fiber carbohydrate on a dry weight basis.
  • a food product comprising mycelium protein powder.
  • the food product may contain 5-100% mycelium protein powder on a dry weight basis.
  • the food product may contain at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or about 100% mycelium protein powder on a dry weight basis.
  • the mycelium protein powder replaces 1-100% of the grain, legume, or nut flour in a conventional recipe for the food product.
  • the mycelium protein powder may replace at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or about 100% of the grain, legume, or nut flour in a conventional recipe for the food product.
  • the food product may be high in protein.
  • the food product contains 10-80% protein on a dry weight basis.
  • the food product may contain at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, or at least 80% protein on a dry weight basis.
  • the mycelium protein powder is the sole source of protein in the food product.
  • the food product may be low in non-fiber carbohydrate, i.e., low in starch and/or sugar.
  • the food product contains 10-60% non-fiber carbohydrate on a dry weight basis.
  • the food product contains less than 60%, less than 50%, less than 40%, less than 30%, less than 20%, less than 10%, or less than 5% non-fiber carbohydrate on a dry weight basis.
  • the food product is a pasta, bread, dough, tortilla, crust, cracker, batter, cookie, protein bar, protein powder, or nutritional supplement.
  • Example 3 Mycelium fermentation on wastewater feedstock
  • a wastewater sample ( ⁇ 100L) was collected from a corn wet milling facility and used as the sole carbon source for batch fermentation in shake flasks and bioreactors to benchmark mycelium growth on waste feedstock compared to a dextrose standard.
  • the sample was contained 2.87% sugar as well as sodium, iron, boron, calcium, and potassium.
  • the sample was concentrated from 2.87% sugar to 12% sugar, yielding ⁇ 17L of concentrated waste feedstock.
  • the concentrate was diluted to the molar equivalent of dextrose in standard fermentation media and then supplemented with soy peptone for nitrogen and micronutrients and pH adjusted.
  • Fusarium venenatum mycelium fermentations were also performed in 6L benchtop continuous stirred tank reactors operated in batch mode, one with waste feedstock and one with standard dextrose media.
  • the waste feedstock fermentation had 55% higher yield (23.76 g/L) than the dextrose fermentation (15.24 g/L), possibly due to the presence of additional beneficial trace elements in the waste feedstock.
  • a 400L bioreactor was inoculated with Fusarium venenatum and operated in fed-batch mode for 48 hours.
  • the resulting mycelium biomass was subjected to brief heat inactivation and then rinsed and concentrated with centrifugation.
  • the resulting slurry was spray dried with a pilot scale spray dryer to produce a fine, off-white mycelium protein powder containing 42.58 ⁇ 0.05% protein, 46.05 ⁇ 0.60% fiber, and the balance lipids and carbohydrates.
  • the moisture content of the mycelium powder was very low, at 3.48 ⁇ 0.06%, which is well below the "'10-15% moisture content typically required for shelf stability.
  • a method for producing mycelium protein powder comprising:
  • drying involves one or more of spray drying, vacuum drying, dehydration, evaporation, freeze drying, and flash drying.
  • Mycelium protein powder comprising at least 95% mycelium on a dry weight basis.
  • a food product comprising mycelium protein powder.
  • step (e) further comprises milling the mycelium.
  • a member is intended to mean a single member or a combination of members
  • a material is intended to mean one or more materials, or a combination thereof.
  • the terms “about” and “approximately” generally mean plus or minus 10% of the stated value. For example, about 0.5 would include 0.45 and 0.55, about 10 would include 9 to 11, about 1000 would include 900 to 1100.
  • Coupled means the joining of two members directly or indirectly to one another. Such joining may be stationary (e.g., permanent) or moveable (e.g., removable or releasable). Such joining may be achieved with the two members or the two members and any additional intermediate members being integrally formed as a single unitary body with one another or with the two members or the two members and any additional intermediate members being attached to one another.

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Abstract

L'invention concerne un procédé de production de poudre de protéine de mycélium à partir de charges d'alimentation en eau sur-cyclées, telles que des charges d'alimentation de déchets provenant de processus de préparation d'aliments ou de boissons. L'invention concerne également une poudre de protéine de mycélium. L'invention concerne en outre un produit alimentaire comprenant une poudre de protéine de mycélium, telle qu'une pâte, un pain, une pâte, une tortilla, une croûte, un biscuit apéritif, une pâte à frire, un biscuit, une barre de protéine, une poudre de protéine ou un supplément nutritionnel.
PCT/US2023/021037 2022-05-04 2023-05-04 Poudre de protéine de mycélium obtenue à partir de charges d'alimentation sur-cyclées WO2023215502A1 (fr)

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US63/338,044 2022-05-04

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105192251A (zh) * 2015-10-26 2015-12-30 宁波中瑞生物科技有限公司 一种利用发酵柠檬酸废菌丝体制备的复合蛋白饲料及其制备方法
US20160058049A1 (en) * 2014-08-26 2016-03-03 Mycotechnology, Inc. Methods for the production and use of mycelial liquid tissue culture
US20200060310A1 (en) * 2016-04-14 2020-02-27 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
US20200362295A1 (en) * 2016-03-01 2020-11-19 The Fynder Group Inc. Filamentous fungal biomats, methods of their production and methods of their use
US20220000159A1 (en) * 2018-09-20 2022-01-06 The Better Meat Co. Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20160058049A1 (en) * 2014-08-26 2016-03-03 Mycotechnology, Inc. Methods for the production and use of mycelial liquid tissue culture
CN105192251A (zh) * 2015-10-26 2015-12-30 宁波中瑞生物科技有限公司 一种利用发酵柠檬酸废菌丝体制备的复合蛋白饲料及其制备方法
US20200362295A1 (en) * 2016-03-01 2020-11-19 The Fynder Group Inc. Filamentous fungal biomats, methods of their production and methods of their use
US20200060310A1 (en) * 2016-04-14 2020-02-27 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
US20220000159A1 (en) * 2018-09-20 2022-01-06 The Better Meat Co. Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions

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