 | This article needs additional citations for verification. (August 2017) |
| Fusarium venenatum | |
|---|---|
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Sordariomycetes |
| Order: | Hypocreales |
| Family: | Nectriaceae |
| Genus: | Fusarium |
| Species: | F. venenatum
|
| Binomial name | |
| Fusarium venenatum Nirenberg
| |
| External image | |
|---|---|
 Fusarium venatum A3/5 in filamentous form before branching |
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 Quorn.
Fusarium venenatum was discovered growing in soil 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 originally misidentified as Fusarium graminearum.[3]
The strain Fusarium venenatum A3/5 (IMI 145425, ATCC PTA-2684[4]) 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 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]
- ^ a b c d "GRAS NOTIFICATION for MYCOPROTEIN, Submitted by Marlow FoodsLtd, November 30, 2001] accessed 2011-06-27" (PDF). fda.gov.
- ^ a b From petri dish to plate: The £172m fungi The Independent published 2005-06-07, accessed 2011-06-27
- ^ Wiebe, M. (2002). "Myco-protein from Fusarium venenatum : A well-established product for human consumption". Applied Microbiology and Biotechnology. 58 (4): 421–427. doi:10.1007/s00253-002-0931-x. PMID 11954786.
- ^ "What is quorn made of?". Metro. 2018-03-04. Retrieved 2020-02-26.