Scientists have engineered a culinary marvel: juicy burger patties grown from fungi. Published Thursday in the journal Nature Communications, a study unveils the transformative potential of Aspergillus oryzae, commonly known as koji mold, a staple in East Asian gastronomy for fermenting soy sauce, miso, and sake.
Led by study author and postdoctoral researcher Vau Hill-Maini, alongside collaborators from UC Berkeley, the Novo Nordisk Foundation Center for Biosustainability, and the Joint BioEnergy Institute, the research harnesses the power of gene editing technology, specifically CRISPR-Cas9, to modify the mold. Their aim? To elevate it into a palatable patty, a feat previously unimaginable.
The key lies in enhancing the fungi's natural properties. By augmenting its production of the antioxidant ergothioneine and synthesizing heme—a molecule imbued with the essence of meat—from plants, the researchers orchestrated a remarkable metamorphosis.
The once white fungi bloomed into a rich red hue, ready to be transformed into a tantalizing burger.
"What we're trying to do is to look at what is the fungus making and try to kind of unlock and enhance it," elucidated Hill-Maini, drawing on his dual expertise as a former chef turned bioengineer. "We're investigating how we can stitch things together and unlock what's already there."
Beyond flavour, the scientists are meticulously refining the texture, delving into the intricate realm of fibre structures to achieve a meatier mouthfeel. For Hill-Maini, the pursuit is clear: crafting meat alternatives that captivate consumers' palates.
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