Food materials comprising filamentous fungal particles and membrane bioreactor design

Patent metadata

Field	Value
Publication number	US-12035735-B2
Application number	US-202318364676-A
Country	US
Kind code	B2
Filing date	Aug 3, 2023
Priority date	Feb 27, 2019
Publication date	Jul 16, 2024
Grant date	Jul 16, 2024

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 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.

First claim

The invention claimed is:

1. A composition, comprising:
a liquid dispersion of particles of a filamentous fungus, wherein:
the particles are primarily in the form of mycelia, fragments of mycelia, hyphae,

fragments of hyphae, or a combination thereof,
the particles comprise greater than about 40 wt. % protein,
a solids content of the liquid dispersion is between about 4 wt. % and about 30 wt. %,
at least about 50 dry wt. % of the particles are less than about 10 μm in length,
the particles have been treated to eliminate cell viability,
the liquid dispersion is vegan, and
the liquid dispersion is stable for at least about 1 day.

2. The composition of claim 1 , wherein at least about 70 dry wt. % of the particles are less than about 10 μm in length.

3. The composition of claim 2 , wherein at least about 90 dry wt. % of the particles are less than about 10 μm in length.

4. The composition of claim 1 , wherein at least about 50 dry wt. % of the particles are less than about 7 μm in length.

5. The composition of claim 4 , wherein at least about 50 dry wt. % of the particles are less than about 5 μm in length.

6. The composition of claim 1 , wherein the liquid dispersion is stable for at least about 30 days.

7. The composition of claim 1 , wherein the liquid dispersion has a viscosity between about 0.1 Pa·s and about 5 Pa·s.

8. The composition of claim 1 , wherein the liquid dispersion has been subjected to shear and a viscosity of the liquid dispersion after being subjected to shear is lower than the viscosity of the liquid dispersion before being subjected to shear.

9. The composition of claim 1 , wherein the liquid dispersion has been concentrated by removing at least a portion of liquid from the liquid dispersion.

10. The composition of claim 1 , wherein the composition is a milk analog.

11. The composition of claim 1 , wherein the composition is a foam.

12. The composition of claim 1 , wherein the particles are derived from a filamentous fungal biomat.

13. The composition of claim 12 , wherein the filamentous fungal biomat is produced by surface fermentation or by membrane fermentation.

14. The composition of claim 1 , wherein the filamentous fungus is selected from the group consisting of:
a. a filamentous fungus belonging to a family selected from the group consisting of Mucoraceae, Ustilaginaceae, Hericiaceae, Polyporaceae, Grifolaceae, Lyophyllaceae, Strophariaceae, Lycoperdaceae, Agaricaceae, Pleurotaceae, Physalacriaceae, Ophiocordycipitaceae , Tuberaceae, Morchellaceae , Sparassidaceae, Nectriaceae, Bionectriaceae , and Cordycipitaceae;
b. a filamentous fungus belonging to a species selected from the group consisting of Rhizopus oligosporus, Ustilago esculenta, Hericululm erinaceus, Polyporous squamosus, Grifola frondosa, Hypsizygus marmoreus, Hypsizygus ulmarius (elm oyster), Calocybe gambosa, Pholiota nameko, Calvatia gigantea, Agaricus bisporus, Stropharia rugosoannulata, Hypholoma lateritium, Pleurotus eryngii, Pleurotus ostreatus (pearl), Pleurotus ostreatus var. columbinus (Blue oyster), Tuber borchii, Morchella esculenta, Morchella conica, Morchella importuna, Sparassis crispa (cauliflower), Fusarium venenatum, Fusarium strain MK7 (ATCC Accession Deposit No. PTA-10698), Disciotis venosa, Clonostachys rosea, Cordyceps militaris, Trametes versicolor, Ganoderma lucidum, Flammulina velutipes, Lentinula edodes, Pleurotus djamor, Pleurotus ostreatus , and Leucoagaricus spp.;
c. a Fusarium species filamentous fungus;
d. a Fusarium venenatum filamentous fungus; and
e. Fusarium strain MK7 (ATCC Accession Deposit No. PTA-10698).

15. A food product comprising the composition of claim 1 .

16. The food product of claim 15 , wherein the food product is selected from the group consisting of a drink or beverage, a soup, an ice cream, a yogurt, a smoothie, a fudge, and a candy.

17. A method for making a liquid dispersion of particles of a filamentous fungus, comprising:
combining particles of a filamentous fungus with a liquid phase to form the liquid dispersion, wherein:
the particles are primarily in the form of mycelia, fragments of mycelia, hyphae, fragments of hyphae, or a combination thereof,

the particles comprise greater than about 40 wt. % protein,
a solids content of the liquid dispersion is between about 4 wt. % and about 30 wt. %,
at least about 50 dry wt. % of the particles are less than about 10 μm in length,
the particles have been treated to eliminate cell viability,
the liquid dispersion is vegan, and
the liquid dispersion is stable for at least about 1 day.

18. The method of claim 17 , wherein at least about 70 dry wt. % of the particles are less than about 10 μm in length.

19. The method of claim 18 , wherein at least about 90 dry wt. % of the particles are less than about 10 μm in length.

20. The method of claim 17 , wherein at least about 50 dry wt. % of the particles are less than about 7 μm in length.

21. The method of claim 20 , wherein at least about 50 dry wt. % of the particles are less than about 5 μm in length.

22. The method of claim 17 , wherein the liquid dispersion is stable for at least about 30 days.

23. The method of claim 17 , wherein the liquid dispersion has a viscosity between about 0.1 Pa·s and about 5 Pa·s.

24. The method of claim 17 , further comprising subjecting the liquid dispersion to shear, wherein a viscosity of the liquid dispersion after the subjecting step is lower than the viscosity of the liquid dispersion before the subjecting step.

25. The method of claim 17 , further comprising concentrating the liquid dispersion by removing at least a portion of the liquid phase.

26. The method of claim 17 , wherein the liquid dispersion is a milk analog.

27. The method of claim 17 , wherein the liquid dispersion is a foam.

28. The method of claim 17 , wherein the particles are derived from a filamentous fungal biomat.

29. The method of claim 28 , wherein the filamentous fungal biomat is produced by surface fermentation or by membrane fermentation.

30. The method of claim 17 , wherein the filamentous fungus is selected from the group consisting of:
a. a filamentous fungus belonging to a family selected from the group consisting of Mucoraceae, Ustilaginaceae, Hericiaceae, Polyporaceae, Grifolaceae, Lyophyllaceae, Strophariaceae, Lycoperdaceae, Agaricaceae, Pleurotaceae, Physalacriaceae, Ophiocordycipitaceae , Tuberaceae, Morchellaceae , Sparassidaceae, Nectriaceae, Bionectriaceae , and Cordycipitaceae;
b. a filamentous fungus belonging to a species selected from the group consisting of Rhizopus oligosporus, Ustilago esculenta, Hericululm erinaceus, Polyporous squamosus, Grifola frondosa, Hypsizygus marmoreus, Hypsizygus ulmarius (elm oyster), Calocybe gambosa, Pholiota nameko, Calvatia gigantea, Agaricus bisporus, Stropharia rugosoannulata, Hypholoma lateritium, Pleurotus eryngii, Pleurotus ostreatus (pearl), Pleurotus ostreatus var. columbinus (Blue oyster), Tuber borchii, Morchella esculenta, Morchella conica, Morchella importuna, Sparassis crispa (cauliflower), Fusarium venenatum, Fusarium strain MK7 (ATCC Accession Deposit No. PTA-10698), Disciotis venosa, Clonostachys rosea, Cordyceps militaris, Trametes versicolor, Ganoderma lucidum, Flammulina velutipes, Lentinula edodes, Pleurotus djamor, Pleurotus ostre

Assignees

• The Fynder Group Inc

Inventors

• Macur Richard Eugene
• Avniel Yuval Charles
• Black Renata Usaite
• Hamilton Maximilian Devane
• Harney Michael John
• Eckstrom Eleanore Brophy
• Kozubal Mark Andrew

Classifications

• C12M23/14

  Bags · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L13/65

  Sausages · CPC title

• A21D13/064

  with modified protein content · CPC title

• A23C11/10

  containing or not lactose but no other milk components as source of fats, carbohydrates or proteins · CPC title