Biotechnology is revolutionizing the food industry, with fungi showing great promise as a source of innovative and sustainable food. Chef-turned-bioengineer Vayu Hill-Maini is exploring the genetic modifications that can enhance fungi’s production of proteins, fats, antioxidants, and flavor molecules. By using CRISPR-Cas9, the team was able to edit the genes of Aspergillus oryzae to increase the production of heme and ergothioneine, resulting in fungi burgers rich in nutrients and antioxidants. This research opens up exciting possibilities for creating new, appealing, and nutritious fungal-based foods, bridging the gap between the laboratory and the kitchen. The technology developed in this study is a significant advancement in synthetic biology, unlocking the potential of fungi as engineered cellular factories for a wide range of applications, from food production to biofuels.
https://www.sciencedaily.com/releases/2024/03/240314122135.htm