| Neurospora crassa mycoprotein | • The liquid culture was expanded by supplying agitation and aeration in a controlled bioreactor, while maintaining sterile conditions (dry, shelf-stable ingredient).• The mycelium was harvested, rinsed, and dewatered, to form mycelial ingots uniform in size.• Subsequently, the ingots were shredded, dehydrated, and devitalized to neutralize the organism and prevent microbial contamination. | Shred, dehydration and devitalization | Bartholomai et al. (2022) |
| Fusarium strain flavolapis protein | • Construct fermentation media from raw materials used in the food, fermentation and enzyme production industries (food grade, high quality chemical or pharmaceutical grade).• After the semi-solid fungal biomat is formed, it is harvested and subjected to high temperature and dehydration. | Deactivation and dehydration | Furey et al. (2022) |
| Mycoprotein sausage | • Sausage ingredient: meat/mycoprotein 40%, sunflower oil 10%, ice 20%, mixed spices 3.5%, soy protein isolate 5%, gluten 10%, flour 10% and salts 1.5%.• Sausage ingredients are mixed slowly except spices and oil. In mixing process, ice was added continuously. Then, spices and oil added to mixture, total mixing time is 10 min. The batters maintain temperature below the 12°C, and they were stuffed to cellulose casing. The sausages were cooked at 76°C in 60 min. | Sausage-making procedure | Shahbazpour et al. (2021) |
| Mycoprotein from agro-industrial waste | • There are three methods for producing mycoprotein, submerged fermentation, solid-state fermentation, and surface culturing.• These three ways have common steps, which are culture preparation and inoculum preparation, which occur at 25°C–28°C. 1) Submerged fermentation (SmF) - The cells were subcultured in medium, which is composed of carbon, 1.5% salinity, and 4 g/L yeast nitrogen base. - The submerged culture was moved to a SmF bioreactor to scale up the seed culture 2) Solid-state fermentation (SSF) - After the common step, mycelium is cultivated in a medium containing 40% moisture and 95% RH. 3) Surface culturing - Inoculum spreading on medium, which uses 20 g/L glucose and 4 g/L potato extract. - The cells, which underwent inoculum spreading, were cultured with surface of a static way. | Quorn-mycoprotein production process | Ahmad et al. (2022) |
| Burger patties using Aspergillus oryzae protein | • Ingredents of A. oryzae medium based on malt extract medium Carbon source: Maltodextrin or glucose Carbon to nitrogen ratio: 15:1, 20:1 or 30:1• Product factor design 1) Flour: Quinoa flour and rice flour 2) Binder: Carboxymethyl cellulose and the enzyme transglutaminase 3) Color: Beet extract and annatto• General formulation composition: Mycoprotein 55%, flour 20%, binder 3%, color 5% and other ingredients 17% ACA: Formulation composed by rice flour, CMC, and annatto ACR: Formulation composed by rice flour, CMC, and beet extract ATA: Formulation composed by rice flour, TG, and annatto ATR: Formulation composed by rice flour, TG, and beet extract QCA: Formulation composed by quinoa flour, CMC, and annatto QCR: Formulation composed by quinoa flour, CMC, and beet extract QTA: Formulation composed by quinoa flour, TG, and annatto QTR: Formulation composed by quinoa flour, TG, and beet extract | Dehydration and RNA reduction | Adapted from Gamarra-Castillo et al. (2022) with CC-BY. |
| Fungal patty using biomass (A. oryzae) | • Producing fungal biomass steps: 1) The fungal spores were propagated from culture 2) The spores were used to prepare a preculture in 1 L shake flasks 3) The biomass from the 26 L reactor was used as seeding for the pilot 1,200 L airlift reactor• The specific concentration (30, 40, 50 and 60 g/L) of oat flour for cell was mixed in 100 mL with varying water temperatures, including in 22°C, 50°C, 60°C, 70°C, 80°C, and 90°C.• The media for 26 L bioreactor contained 20 g/L oat flour, 10 g/L sucrose, and 100 mL oil.• Vegan patties use starch as a binder, and vegetarian patties use egg white as a binder. | Vibration screen, dehydration and freeze | Adapted from Rousta et al. (2021) with CC-BY. |