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Genetic Ablation of the Conidiogenesis Regulator Enhances Mycoprotein Production

Summary

Scientists created a genetically modified version of the Quorn fungus (Fusarium venenatum) by removing a gene that controls spore production. This modification caused the fungus to grow faster and produce more biomass while also containing higher levels of amino acids. When combined with another genetic modification, the fungus produced 22% more biomass than normal, which could significantly reduce costs for mycoprotein production used in meat alternative products.

Background

Mycoprotein, produced from filamentous fungi like Fusarium venenatum, is an alternative protein source for meat products that helps address food security and environmental concerns. Genetic manipulation of mycoprotein-producing fungi offers promise for improving protein content and biomass yield, though substantial progress has been limited.

Objective

To investigate conidiogenesis-related genes in Fusarium venenatum to identify genetic elements that increase fungal biomass yields for enhanced mycoprotein production. The study examined the functional roles of conidiogenesis regulators and their potential for genetic improvement.

Results

FvFLBD knockout abolished conidia formation while increasing fungal biomass compared to wild-type strain. The double knockout of FvFLBD and FvUBQ14 resulted in 22% greater biomass yield and elevated amino acid content. Proteomic analysis revealed enhanced carbon metabolism and amino acid biosynthesis pathways in knockout strains.

Conclusion

Genetic ablation of FvFLBD provides a valuable strategy to enhance mycoprotein production through increased biomass yield and improved nutritional profile. The synergistic effects of double knockout suggest this approach could substantially reduce production costs while maintaining nutritional quality and safety.
  • Published in:Journal of Agricultural and Food Chemistry,
  • Study Type:Experimental Research,
  • Source: PMID: 40296655, DOI: 10.1021/acs.jafc.5c02722
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