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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
Duration: March 01, 2024 - November 30, 2024
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Convênio/Acordo: SEBRAE-SP
Principal Investigator:Sthefany Rodrigues Fernandes Viana
Grantee:Sthefany Rodrigues Fernandes Viana
Host Company:Hummami Produtos Alimentícios Ltda
CNAE: Fabricação de produtos alimentícios não especificados anteriormente
City: Sorocaba
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)

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