Aspergillus oryzae

    Technical Data

    Type of microorganism Fungus
    Microorganism name Aspergillus oryzae
    Temperature range
    pH range pH 6.5 at the start, pH 3.8 at the end. No pH adjustment during the process. (Rousta et al., 2021)
    Carbon and nitrogen source
    Growth  rate (µ) 0.19-0.23/hour for WT and mutant strains (Müller et al., 2002). No info found on growth rate in industrial context.
    Companies (product)
    Wild-type or GMO Wild-type
    Feedstock case studies (suitable substrates)
    % SCP (w/w percentage of protein in dried biomass)
    cell  biomass dry weight (CDW) = biomass yield? (g/L or g/g?) (weight of biomass/total weight or volume)  4.9% (w/v) wet biomass on pilot scale (Rousta et al., 2021) on oat flour
    Protein content in final product 7.14-14.3% (w/w) (Products from Prime Roots)
    Protein titer (g/L or g/g?) grams of protein / total weight or volume 1.8% (w/v) (own calculation based on Rousta et al. (2021)). Done on pilot scale on oat flour
    Productivity (g/Lh) NA
    Protein yield on C-source (% w/w) 14-21% (w/w) on oat flour on pilot scale (Rousta et al., 2021)
    Scale From lab scale (Devanthi et al., 2024), to pilot scale (Rousta et al., 2021 & mycorena) to industrial scale (Prime Roots)
    Downstream purification processing complexity   No info about downstream proces, most likely similar processing as other fungi products.
    Nucleic acid content Not specifially stated, but likely around 10% as most fungi
    Techno-functional and/or nutritional properties (e.g. meat-like texture, amino acid profile, digestibility) High protein content (all amino acids present), rich in fiber, low in saturated fats, meat-like texture (Rousta et al., 2022)
    Target application (Food, feed, other)
    Advantages Use in feed potentially improves the digestibility for ruminants (Uwineza et al., 2023)
    Challenges (Key limitations, risk factors) Risks of allergenicity & toxicity as for all fungal products.
    Regulatory status in Europe Not a novel food. It is allowed and on the market in Europe
    Regulatory status in other parts of the world
    Extra/remark
    Publications/references