Mucorales fungi for use in preparation of foodstuffs

摘要

The preparation of a proteinaceous substance suitable for use in a foodstuff is described which comprises fungal fells of the order Mucorales. The cells are grown in a fermentor vessel in a liquid which is mixed during fermentation, after which the RNA content of the fungal cells is reduced and the fungal cells processed into an edible substance. This substance is then mechanically texturized into edible textured product for inclusion into foodstuffs, for example in the form of chunks as a meat substitute.