Edible foodstuffs and bio reactor design
AssigneeThe Fynder Group, Inc.
InventorsMark A. Kozubal, Richard E. Macur, Yuval C. Avniel, Maximilian DeVane Hamilton
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Abstract
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
Claims27
A food material comprising filamentous fungal particles having an average particle size of about 75-120 microns and a moisture content of <14%, wherein the food material is flour, wherein the filamentous fungal particles comprise at least 46% protein and wherein the filamentous fungus is produced as a cohesive biomat by culturing the filamentous fungus in a culture medium having an osmolality of greater than 168 mOsm/kg.
A food material comprising filamentous fungal particles having a particle length of about 0.4 mm to about 500 mm, a particle width of about 0.4 mm to about 7 mm, and a particle height of about 0.03 mm to about 1.0 mm, wherein the filamentous fungal particles comprise at least 46% protein and wherein the filamentous fungus is produced as a cohesive biomat by culturing the filamentous fungus in a culture medium having an osmolality of greater than 168 mOsm/kg.
A food material comprising filamentous fungal particles having an average particle size of about 75-120 microns and a moisture content of <14%, wherein the food material is flour, wherein the filamentous fungal particles comprise at least 46% protein, wherein the filamentous fungal particles comprise all essential amino acids and wherein the filamentous fungal particles comprise between 4% and 21% branched chain amino acids, and wherein the filamentous fungus is produced as a cohesive biomat by culturing the filamentous fungus in a culture medium having an osmolality of greater than 168 mOsm/kg.
A food material comprising filamentous fungal particles having an average particle size of about 75-120 microns and a moisture content of <14%, wherein the filamentous fungus is Fusarium strain MK7 (ATCC Accession Deposit No. PTA-10698), wherein the food material is flour and wherein the filamentous fungal particles comprise at least 46% protein, and wherein the filamentous fungus is produced as a cohesive biomat by culturing the filamentous fungus in a culture medium having an osmolality of greater than 168 mOsm/kg.
A food material comprising filamentous fungal particles having a particle length of about 0.4 mm to about 500 mm, a particle width of about 0.4 mm to about 7 mm, and a particle height of about 0.03 mm to about 1.0 mm, wherein the filamentous fungal particles comprise at least 46% protein, wherein the filamentous fungal particles comprise all essential amino acids and wherein the filamentous fungal particles comprise between 4% and 21% branched chain amino acids, and wherein the filamentous fungus is produced as a cohesive biomat by culturing the filamentous fungus in a culture medium having an osmolality of greater than 168 mOsm/kg.
A food material comprising filamentous fungal particles having a particle length of about 0.4 mm to about 500 mm, a particle width of about 0.4 mm to about 7 mm, and a particle height of about 0.03 mm to about 1.0 mm, wherein the filamentous fungus is Fusarium strain MK7 (ATCC Accession Deposit No. PTA-10698) and wherein the filamentous fungal particles comprise at least 46% protein, and wherein the filamentous fungus is produced as a cohesive biomat by culturing the filamentous fungus in a culture medium having an osmolality of greater than 168 mOsm/kg.
Dependencies are inferred from the claim text.