Fungi-based: an innovative proposal in Brazil for alternative protein through solid-state fermentation with the fungus Rhizopus oligosporus

• Grant number: 23/10559-7
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: March 01, 2024
• End date: November 30, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Agreement: SEBRAE-SP
• Principal Investigator: Sthefany Rodrigues Fernandes Viana
• Grantee: Sthefany Rodrigues Fernandes Viana
• Company: Hummami Produtos Alimentícios Ltda
• CNAE: Fabricação de produtos alimentícios não especificados anteriormente
• Associated scholarship(s): 24/03981-7 - Fungi-based: an innovative proposal in Brazil for alternative protein through solid-state fermentation with the fungus Rhizopus oligosporus, BP.PIPE

Abstract

The search for plant-based protein alternatives has become increasingly relevant in the food industry. The fermentation of grains using the fungus Rhizopus oligosporus has been extensively studied and has shown numerous benefits, such as a significant increase in proteins, soluble dietary fibers, and a reported increase of up to 10 times in total amino acid content after fermentation. One of the main concerns perceived by flexitarian customers seeking more sustainable protein alternatives is the desire for characteristics similar to beef in sensory aspects, such as texture, flavor, appearance, and essential amino acid profile. Through fermentation, the umami flavor of fungi acts as a flavor enhancer, resulting in a tastier and more palatable product. And wet extrusion contributes to mimicking the fibrous texture of meat ingredients. In this context, the combination of solid-state fermentation coupled with wet extrusion technology emerges as a pioneering idea in Brazil for obtaining an innovative ingredient. Therefore, the project aims to develop a pre-operational prototype of a fungi-based protein alternative analogous to beef using agro-industrial residues. (AU)