Mycoprotein

Author： Mason Time：2024-05-28 12:37:48 Read：79

Several high-performance filamentous fungal strains with independent intellectual property rights have been developed, breaking through the continuous fermentation technology and pilot-scale amplification process for core strains. Currently, the nutritional components of these strains, such as protein content and amino acid profile, match the performance of foreign strains used in artificial meat. Filamentous fungal protein will be applied for as a new food ingredient, suitable for use in food ingredients, snack foods, and more.