Access the full text.
Sign up today, get DeepDyve free for 14 days.
M. Griep, T. Mets, D. Massart (1997)
Different effects of flavour amplification of nutrient dense foods on preference and consumption in young and elderly subjectsFood Quality and Preference, 8
V. Lang, F. Bellisle, C. Alamowitch, C. Craplet, F. Bornet, G. Slama, B. Guy-grand (1999)
Varying the protein source in mixed meal modifies glucose, insulin and glucagon kinetics in healthy men, has weak effects on subjective satiety and fails to affect food intakeEuropean Journal of Clinical Nutrition, 53
J. Davies, H. Lightowler (1998)
Plant‐based alternatives to meatNutrition & Food Science, 98
A. Trinci (1994)
The 1994 Marjory Stephenson Prize Lecture. Evolution of the Quorn myco-protein fungus, Fusarium graminearum A3/5.Microbiology, 140 ( Pt 9)
V. Wheelock (1993)
Quorn: Case Study of a Healthy Food IngredientBritish Food Journal, 95
A. Trinci (1992)
Myco-protein: A twenty-year overnight success storyFungal Biology, 96
N. Knight, G. Roberts, D. Shelton (2001)
The thermal stability of Quorntm piecesInternational Journal of Food Science and Technology, 36
W. Turnbull, A. Leeds, D. Edwards (1992)
Mycoprotein reduces blood lipids in free-living subjects.The American journal of clinical nutrition, 55 2
W. Turnbull, T. Ward (1995)
Mycoprotein reduces glycemia and insulinemia when taken with an oral-glucose-tolerance test.The American journal of clinical nutrition, 61 1
M. Wiebe, G. Robson, S. Oliver, A. Trinci (1994)
Evolution of Fusarium graminearum A3/5 grown in a glucose-limited chemostat culture at a slow dilution rate.Microbiology, 140 ( Pt 11)
(1986)
Microbial proteins and regulatory clearance for RHM myco - protein
W. Turnbull, A. Leeds, G. Edwards (1990)
Effect of mycoprotein on blood lipids.The American journal of clinical nutrition, 52 4
S. Miller, J. Dwyer (2001)
Evaluating the Safety and Nutritional Value of MycoproteinFood Technology, 55
M. Wiebe, G. Robson, J. Shuster, A. Trinci (2001)
Evolution of a recombinant (gucoamylase-producing) strain of Fusarium venenatum A3/5 in chemostat culture.Biotechnology and bioengineering, 73 2
K. O’Donnell, E. Cigelnik, H. Casper (1998)
Molecular phylogenetic, morphological, and mycotoxin data support reidentification of the Quorn mycoprotein fungus as Fusarium venenatum.Fungal genetics and biology : FG & B, 23 1
R. Tee, D. Gordon, J. Welch, A. Taylor (1993)
Investigation of possible adverse allergic reactions to mycoprotein (‘Quorn’)Clinical & Experimental Allergy, 23
M. Wiebe, G. Robson, S. Oliver, A. Trinci (1995)
Evolution of Fusarium graminearum A3/5 grown in a series of glucose-limited chemostat cultures at a high dilution rateFungal Biology, 99
M. Wiebe, G. Robson, S. Oliver, A. Trinci (1994)
Use of a series of chemostat cultures to isolate 'improved' variants of the Quorn mycoprotein fungus, Fusarium graminearum A3/5.Microbiology, 140 ( Pt 11)
S. Pirt (1975)
Principles of microbe and cell cultivation
Heather McIlveen-Farley, C. Abraham, G. Armstrong (1999)
Meat Avoidance and the Role of Replacers.Nutrition & Food Science, 99
J. Miller, Sabrena Mackenzie (2000)
Secondary metabolites of Fusarium venenatum strains with deletions in the Tri5 gene encoding trichodiene synthetaseMycologia, 92
V. Burley, A. Paul, J. Blundell (1993)
Influence of a high-fibre food (myco-protein) on appetite: effects on satiation (within meals) and satiety (following meals).European journal of clinical nutrition, 47 6
(1991)
The effect of myco - protein on hunger , satiety and subsequent food consumption
M. Wiebe, G. Robson, B. Cunliffe, A. Trinci, S. Oliver (1992)
Nutrient‐dependent selection of morphological mutants of Fusarium graminearum A3/5 isolated from long‐term continuous flow culturesBiotechnology and Bioengineering, 40
A. Trinci, G. Robson, M. Wiebe (2001)
Evolution of Fusarium venenatum A3/5 in continuous flow (chemostat) culture
M. Wiebe, G. Robson, A. Trinci (1998)
Peptone changes the timing and accumulation of morphological mutants of the Quorn® myco-protein fungus Fusarium graminearum A3/5 in glucose-limited chemostat culturesFems Microbiology Letters, 169
(1985)
Production of biomass by filamentous fungi
M. Griep, T. Mets, D. Massart (2000)
Effects of flavour amplification of Quorn and yoghurt on food preference and consumption in relation to age, BMI and odour perception.The British journal of nutrition, 83 2
W. Turnbull, J. Walton, A. Leeds (1993)
Acute effects of mycoprotein on subsequent energy intake and appetite variables.The American journal of clinical nutrition, 58 4
M. Wiebe, G. Robson, S. Oliver, A. Trinci (2000)
pH oscillations and constant low pH delay the appearance of highly branched (colonial) mutants in chemostat cultures of the quorn® myco‐protein fungus, Fusarium graminearum A3/5Biotechnology and Bioengineering, 51
M. Wiebe, A. Trinci, B. Cunliffe, G. Robson, S. Oliver (1991)
Appearance of morphological (colonial) mutants in glucose-limited, continuous flow cultures of Fusarium graminearum A3/5Fungal Biology, 95
W. Yoder, L. Christianson (1998)
Species-specific primers resolve members of Fusarium section Fusarium. Taxonomic status of the edible "Quorn" fungus reevaluated.Fungal genetics and biology : FG & B, 23 1
D. Simpson, Julie Withers, M. Wiebe, G. Robson, A. Trinci (1998)
Mutants with general growth rate advantages are the predominant morphological mutants to be isolated from the Quorn® production plantFungal Biology, 102
M. Sadler (1990)
Myco‐protein —a new foodNutrition Bulletin, 15
W. Givens (1967)
Letter to the editorCommunications of the ACM, 10
G. Rodger (2001)
Production and Properties of Mycoprotein as a Meat AlternativeFood Technology, 55
(1984)
Primary metabolism and biomass production from Fusarium
Fusarium venenatum A3/5 was first chosen for development as a myco-protein in the late 1960s. It was intended as a protein source for humans and after 12 years of intensive testing, F. venenatum A3/5 was approved for sale as food by the Ministry of Agriculture, Fisheries and Food in the United Kingdom in 1984. Today, myco-protein is produced in two 150,000 l pressure-cycle fermenters in a continuous process which outputs around 300 kg biomass/h. The continuous process is typically operated for around 1,000 h. One factor which has limited the length of production runs was the appearance of highly branched mutants in the population. Several factors affect the time of appearance of such mutants and a number of strategies for delaying their appearance have been investigated. After reduction of the RNA content, the fungal biomass is mixed with egg albumin and made into a variety of products. Consumption of these can lead to reduced blood cholesterol and to lower energy intake in a subsequent meal. F. venenatum myco-protein is now used in products available in six European countries and there are plans for it to be sold in France, the United States and Germany.
Applied Microbiology and Biotechnology – Springer Journals
Published: Mar 8, 2002
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.