Evaluation of the Protein Production of Fungal Strains in Alternative Media

Resumo

The growing demand for sustainable protein sources in the context of global food security has fueled the development of innovative alternatives to animal meat, and in this research, the use of the fermentation process as a technological solution. In this context, mycoprotein produced by filamentous fungi, such as Fusarium
venenatum, can be subjected to submerged fermentation to evaluate protein biomass production. Mycoprotein from filamentous fungi stands out as a promising alternative due to its nutritional value, sensory characteristics similar to those of meat, and lower environmental impact. It is necessary to identify the most efficient culture media to optimize biomass production and protein synthesis. Thus, the objective of this study is to evaluate the potential of Fusarium venenatum under certain medium compositions and fermentation conditions that can significantly favor mycelial growth and the final protein content of the biomass. Methods were established to evaluate spore growth, demonstrating greater efficacy of the DRBC culture medium. Fermentation tests were performed using liquid SD and FM medium, incorporating winemaking residues. This use of byproducts as an alternative medium contributes to greater mycoprotein sustainability. The parameters for the experiments were 180 rpm and 28°C, with quantification of dry biomass and protein. The results obtained demonstrated that adapted media generated greater biomass, while without adaptation, higher protein levels were observed. Significant growth was observed in the Adapted 2 (3%) medium, with 0.949g of dry biomass. The FM protein results were 35.6% in 24 hours. These findings reinforce the biotechnological potential of this microorganism as a promising source of alternative protein, contributing to technological innovation in the food sector.