Publicação
Development of meat substitutes from filamentous fungi cultivated on residual water of Tempeh factories
| Resumo: | In recent years, there has been an increased motivation to reduce meat consumption globally due to environmental and health concerns, which has driven the development of meat substitutes. Filamentous fungal biomass, commonly known as mycoprotein, is a potential meat substitute since it is nutritious and has filaments to mimic meat fibrils. The current study aimed to investigate the potential use of a cheap substrate derived from the food industry, i.e., residual water in a tempeh factory, for mycoprotein production. The type of residual water, nutrient supplementation, optimum conditions for biomass production, and characteristics of the mycoprotein were determined. The results showed that the residual water from the first boiling with yeast extract addition gave the highest mycoprotein content. The optimum growth condition was a pH of 4.5 and agitation of 125 rpm, and it resulted in 7.76 g/L biomass. The mycoprotein contains 19.44% (w/w) protein with a high crude fiber content of 8.51% (w/w) and a low fat content of 1.56% (w/w). In addition, the amino acid and fatty acid contents are dominated by glutamic acid and polyunsaturated fatty acids, which are associated with an umami taste and are considered healthier foods. The current work reveals that the residual boiling water from the tempeh factory can be used to produce high-quality mycoprotein. |
|---|---|
| Autores principais: | Wikandari, Rachma |
| Outros Autores: | Tanugraha, Daniel Reinhart; Yastanto, Anang Juni; Manikharda; Gmoser, Rebecca; Teixeira, J. A. |
| Assunto: | mycoprotein residual water tempeh factory meat substitute |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| _version_ | 1867438293850783744 |
|---|---|
| author | Wikandari, Rachma |
| author2 | Tanugraha, Daniel Reinhart Yastanto, Anang Juni Manikharda Gmoser, Rebecca Teixeira, J. A. |
| author2_role | author author author author author |
| author_facet | Wikandari, Rachma Tanugraha, Daniel Reinhart Yastanto, Anang Juni Manikharda Gmoser, Rebecca Teixeira, J. A. |
| author_role | author |
| contributor_name_str_mv | RepositóriUM - Universidade do Minho |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Wikandari, Rachma\"},{\"Person.name\":\"Tanugraha, Daniel Reinhart\"},{\"Person.name\":\"Yastanto, Anang Juni\"},{\"Person.name\":\"Manikharda\"},{\"Person.name\":\"Gmoser, Rebecca\"},{\"Person.name\":\"Teixeira, J. A.\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | RepositóriUM - Universidade do Minho |
| datacite.creators.creator.creatorName.fl_str_mv | Wikandari, Rachma Tanugraha, Daniel Reinhart Yastanto, Anang Juni Manikharda Gmoser, Rebecca Teixeira, J. A. |
| datacite.date.Accepted.fl_str_mv | 2023-01-19T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-01-24T11:22:29Z |
| datacite.date.embargoed.fl_str_mv | 2023-01-24T11:22:29Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | mycoprotein residual water tempeh factory meat substitute |
| datacite.titles.title.fl_str_mv | Development of meat substitutes from filamentous fungi cultivated on residual water of Tempeh factories |
| dc.contributor.none.fl_str_mv | RepositóriUM - Universidade do Minho |
| dc.creator.none.fl_str_mv | Wikandari, Rachma Tanugraha, Daniel Reinhart Yastanto, Anang Juni Manikharda Gmoser, Rebecca Teixeira, J. A. |
| dc.date.Accepted.fl_str_mv | 2023-01-19T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-01-24T11:22:29Z |
| dc.date.embargoed.fl_str_mv | 2023-01-24T11:22:29Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://hdl.handle.net/1822/82140 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | MDPI |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.rights.rights.copyright.fl_str_mv | openAccess |
| dc.subject.none.fl_str_mv | mycoprotein residual water tempeh factory meat substitute |
| dc.title.fl_str_mv | Development of meat substitutes from filamentous fungi cultivated on residual water of Tempeh factories |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | In recent years, there has been an increased motivation to reduce meat consumption globally due to environmental and health concerns, which has driven the development of meat substitutes. Filamentous fungal biomass, commonly known as mycoprotein, is a potential meat substitute since it is nutritious and has filaments to mimic meat fibrils. The current study aimed to investigate the potential use of a cheap substrate derived from the food industry, i.e., residual water in a tempeh factory, for mycoprotein production. The type of residual water, nutrient supplementation, optimum conditions for biomass production, and characteristics of the mycoprotein were determined. The results showed that the residual water from the first boiling with yeast extract addition gave the highest mycoprotein content. The optimum growth condition was a pH of 4.5 and agitation of 125 rpm, and it resulted in 7.76 g/L biomass. The mycoprotein contains 19.44% (w/w) protein with a high crude fiber content of 8.51% (w/w) and a low fat content of 1.56% (w/w). In addition, the amino acid and fatty acid contents are dominated by glutamic acid and polyunsaturated fatty acids, which are associated with an umami taste and are considered healthier foods. The current work reveals that the residual boiling water from the tempeh factory can be used to produce high-quality mycoprotein. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorium.uminho.pt/bitstreams/46f92eb1-4a83-4632-89cc-bfb706c5995a/download |
| id | rum_38c3665e3ffe77cf43bb331c95b1c4c9 |
| identifier.url.fl_str_mv | https://hdl.handle.net/1822/82140 |
| instacron_str | repositorium |
| institution | Universidade do Minho |
| instname_str | Universidade do Minho |
| language | eng |
| network_acronym_str | rum |
| network_name_str | RepositóriUM - Universidade do Minho |
| oai_identifier_str | oai:repositorium.uminho.pt:1822/82140 |
| organization_str_mv | urn:organizationAcronym:repositorium |
| person_str_mv | Wikandari, Rachma Tanugraha, Daniel Reinhart Yastanto, Anang Juni Manikharda Gmoser, Rebecca Teixeira, J. A. |
| publishDate | 2023 |
| publisher.none.fl_str_mv | MDPI |
| reponame_str | RepositóriUM - Universidade do Minho |
| repository_id_str | urn:repositoryAcronym:rum |
| service_str_mv | urn:repositoryAcronym:rum |
| spelling | engMDPIporIn recent years, there has been an increased motivation to reduce meat consumption globally due to environmental and health concerns, which has driven the development of meat substitutes. Filamentous fungal biomass, commonly known as mycoprotein, is a potential meat substitute since it is nutritious and has filaments to mimic meat fibrils. The current study aimed to investigate the potential use of a cheap substrate derived from the food industry, i.e., residual water in a tempeh factory, for mycoprotein production. The type of residual water, nutrient supplementation, optimum conditions for biomass production, and characteristics of the mycoprotein were determined. The results showed that the residual water from the first boiling with yeast extract addition gave the highest mycoprotein content. The optimum growth condition was a pH of 4.5 and agitation of 125 rpm, and it resulted in 7.76 g/L biomass. The mycoprotein contains 19.44% (w/w) protein with a high crude fiber content of 8.51% (w/w) and a low fat content of 1.56% (w/w). In addition, the amino acid and fatty acid contents are dominated by glutamic acid and polyunsaturated fatty acids, which are associated with an umami taste and are considered healthier foods. The current work reveals that the residual boiling water from the tempeh factory can be used to produce high-quality mycoprotein.application/pdfporDevelopment of meat substitutes from filamentous fungi cultivated on residual water of Tempeh factoriesWikandari, RachmaTanugraha, Daniel ReinhartYastanto, Anang JuniManikhardaGmoser, RebeccaTeixeira, J. A.HostingInstitutionOrganizationalRepositóriUM - Universidade do Minhoe-mailmailto:repositorium@usdb.uminho.ptrepositorium@usdb.uminho.ptCITATIONWikandari, R.; Tanugraha, D.R.; Yastanto, A.J.; Manikharda; Gmoser, R.; Teixeira, J.A. Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories. Molecules 2023, 28, 997. https://doi.org/10.3390/molecules28030997PMID36770664EISSNIsPartOf1420-3049DOIIsPartOf10.3390/molecules280309972023-01-24T11:22:29Z2023-01-192023-01-23T16:49:45Z2023-01-19T00:00:00ZHandlehttps://hdl.handle.net/1822/82140http://purl.org/coar/access_right/c_abf2open accessmycoproteinresidual watertempeh factorymeat substitute1261852 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal article2023-01-19http://creativecommons.org/licenses/by/4.0/openAccesshttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorium.uminho.pt/bitstreams/46f92eb1-4a83-4632-89cc-bfb706c5995a/download |
| spellingShingle | Development of meat substitutes from filamentous fungi cultivated on residual water of Tempeh factories Wikandari, Rachma mycoprotein residual water tempeh factory meat substitute |
| status | SINGLETON |
| subject.fl_str_mv | mycoprotein residual water tempeh factory meat substitute |
| title | Development of meat substitutes from filamentous fungi cultivated on residual water of Tempeh factories |
| title_full | Development of meat substitutes from filamentous fungi cultivated on residual water of Tempeh factories |
| title_fullStr | Development of meat substitutes from filamentous fungi cultivated on residual water of Tempeh factories |
| title_full_unstemmed | Development of meat substitutes from filamentous fungi cultivated on residual water of Tempeh factories |
| title_short | Development of meat substitutes from filamentous fungi cultivated on residual water of Tempeh factories |
| title_sort | Development of meat substitutes from filamentous fungi cultivated on residual water of Tempeh factories |
| topic | mycoprotein residual water tempeh factory meat substitute |
| topic_facet | mycoprotein residual water tempeh factory meat substitute |
| url | https://hdl.handle.net/1822/82140 |
| visible | 1 |