Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue

Journal of the Science of Food and Agriculture

Volumn 91, Issue 9, 2011, Pages 1561-1568

  Kim, Kyoungju ^a   Choi, Byungsun ^a   Lee, Inhee ^a   Lee, Hyeyoung ^a   Kwon, Soonhyang ^a   Oh, Kyoungyoung ^a   Kim, Augustine Yonghwi ^a  

^a Sejong University   (South Korea)

Author keywords

Agaricus bisporus; Meat analogue; Mushroom mycelium; Submerged fermentation

Indexed keywords

FUNGAL PROTEIN; SOYBEAN PROTEIN;

AGARICUS; ANIMAL; ARTICLE; CATTLE; CONSUMER; CULTURE MEDIUM; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HUMAN; MEAT; METHODOLOGY; MYCELIUM; PROTEIN INTAKE; TASTE;

AGARICUS; ANIMALS; CATTLE; CONSUMER SATISFACTION; CULTURE MEDIA; DIETARY PROTEINS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; FUNGAL PROTEINS; HUMANS; MEAT; MYCELIUM; SOYBEAN PROTEINS; TASTE;

AGARICUS BISPORUS; BASIDIOMYCOTA; GLYCINE MAX; SACCHARUM;

EID: 79958751340     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4348     Document Type: Article

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