Mycoprotein is a food product made using the fungus Fusarium. Describe how mycoprotein is produced on a large scale and explain why it is considered a sustainable source of protein for human consumption.

Pearson Edexcel A-Level Biology A (9BI0) — Topic 8 Use of Biological Resources · Describe and Explain · 5 marks · View as Markdown

Written & reviewed by James Millett — Biology (Imperial College London), PGCE Science (University of Cambridge).

Mycoprotein is increasingly used as a meat substitute in products sold in supermarkets. It is produced using the fungus Fusarium venenatum grown in large fermenters. The fungus is rich in protein and can be processed into a food with a fibrous texture similar to meat.

Model answer (5 marks)

Fusarium venenatum is cultivated in large fermenters where a carbohydrate source such as glucose syrup is supplied as the main energy source.
The fermenter is kept at optimum temperature, pH and oxygen levels to maximise fungal growth.
After a short growth period the fungal biomass is harvested, washed and processed – for example by drying and removal of excess nucleic acids – to give the fibrous mycoprotein.
The process is sustainable because the fungus has a very fast growth rate, producing large amounts of protein in a short time.
It also requires far less land, water and energy than conventional livestock production, reducing environmental impact.

Examiner tips

  • Use the key words ‘fermenter’, ‘glucose syrup’, ‘temperature/pH/oxygen control’, ‘harvest and process’ for the production part. Mention fast growth rate and lower resource use for the sustainability part.
  • Show the causal link between fast growth and high protein yield, and between lower resource use and reduced environmental damage.

Common mistakes

  • Confusing the fungus with a bacterial culture or omitting the carbohydrate source. Failing to mention the controlled conditions (temperature
  • pH
  • oxygen). Not linking fast growth or lower resource use to sustainability.

Mark scheme (5 marks)

  1. Fusarium is grown in a fermenter / large-scale vessel with glucose syrup (or other carbohydrate source) as a food / energy source
  2. The fermenter conditions are controlled, e.g. temperature, oxygen, pH kept at optimum levels
  3. The fungal biomass is harvested and the mycoprotein is purified / processed (e.g. dried / excess nucleic acid removed)
  4. It is sustainable because Fusarium can be grown quickly / has a fast growth rate, producing large amounts of protein in a short time
  5. It is sustainable because producing mycoprotein uses fewer resources (e.g. less land, water or energy) / causes less environmental damage compared to rearing animals for meat

Key terms in this question

mycoprotein · Fusarium · sustainable

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