Biomass production through the fermentation of selected fungi for the development of meat analogs
Resumen
The expansion of biotechnology has driven the utilization of microorganisms in various industrial applications, highlighting the crucial role of fungi in multiple sectors. In this context, the increasing global demand for food, the impact of climate change, and the need for sustainable alternatives have led to the exploration of innovative protein sources. Filamentous fungi emerge as a viable solution due to their high nutritional value, rapid growth, and environmental adaptability. Mycoprotein, obtained through the fermentation of agro-industrial residues, is a promising alternative to animal protein, offering a balanced nutritional profile and reduced environmental impact. Its industrial production mainly employs solid-state and submerged fermentation, enabling efficient and cost-effective large-scale production. Moreover, mycoprotein is rich in protein, fiber, and essential micronutrients, with proven health benefits such as glucose and insulin regulation, improved lipid profiles, and support for muscle development. Despite its advantages, challenges remain in optimizing production processes and market acceptance. However, advancements in biotechnology and innovations in mycoprotein production are poised to establish it as a key solution for global food security and sustainability.