| Fusarium venenatum | |
|---|---|
| Scientific classification | |
| Kingdom: | Fungi |
| Phylum: | Ascomycota |
| Class: | Sordariomycetes |
| Order: | Hypocreales |
| Family: | Nectriaceae |
| Genus: | Fusarium |
| Species: | F. venenatum |
| Binomial name | |
| Fusarium venenatum |
|
Fusarium venenatum is a microfungus of the genus Fusarium that has a high protein content. One of its strains is used commercially for the production of the single cell protein mycoprotein.
Fusarium venenatum was discovered growing in Buckinghamshire in the United Kingdom,[1] in 1967 by ICI as part of the effort during the 1960s to find alternative sources of food to fill the protein gap caused by the growing world population.[2] It was was originally misidentified as Fusarium graminearum.[3]
The strain Fusarium venenatum A3/5 (IMI 145425, ATCC PTA-2684) was developed commercially by an ICI and Rank Hovis McDougall joint venture to derive a mycoprotein used as a food.[1] Because the hyphae of the fungus are similar in length and width to animal muscle fibres[1] the mycoprotein is used as an alternative to meat and is marketed to vegetarians as Quorn.[2] It is also suitable as a substitute for fat in dairy products and a substitute for cereal in breakfast cereals and snacks.[1]
Mycoprotein is produced by anaerobic respiration or fermentation. In the United Kingdom the Ministry of Agriculture, Fisheries and Food approved mycoprotein for sale as a food in 1985.[1][3]