OE-4-1 Extraction and properties of protein extracted from fungal fermentations

Fungi are receiving considerable attention as alternative protein sources for human nutrition. The fungal meat analog, Quorn, is one such product. It is produced by fermentation in large scale air-lift fermenters (over 150 cubic metres) over an approximate 30 day cycle. The process produces large volumes of spent fermentation broth as a by-product. This by-product, although not high in protein (~1%), accounts for approximately 3/4 of the charge, and has potential to produce a significant fraction of protein, improving the overall sustainability and economics of the process. I will talk about our attempts to recover this protein, and the properties it has as a potential food ingredient.