Chinese scientists have created a mushroom that can replace meat (4 photos)

Chinese scientists from Jiangnan University have made a real breakthrough in the field of alternative protein sources: they have created a genetically enhanced fungus that can serve as a complete meat substitute in terms of taste, texture, and nutritional value. At least they didn't breed particularly meaty cockroaches.





The researchers used the filamentous fungus Fusarium venenatum, which has long been used in Europe and the US to produce the popular meat substitute Quorn. This microorganism naturally forms long fibers reminiscent of muscle tissue and has a neutral flavor that easily absorbs the flavors of spices.

However, the traditional strain has two serious drawbacks: dense cell walls made of chitin and glucans are difficult for humans to digest, and cultivation requires huge reservoirs, large amounts of sugar, and other beneficial substances, making the process quite expensive.



Using CRISPR technology, scientists carefully "disabled" two fungal genes. The first is responsible for excessive chitin synthesis, which significantly thins the cell walls and allows for almost complete protein absorption. The second gene controls growth rate and nutrient consumption: after its deactivation, the fungus grew 88% faster, and its sugar consumption decreased by 44%.





A graphic abstraction, as if to say, mushrooms are good.

The new strain retains its high protein content and a full range of essential amino acids. Moreover, compared to chicken meat, it requires six times less land and 72% less fresh water.



The authors are confident that their development will help countries with rapidly growing populations address protein deficiency without increasing environmental impact. This mushroom could potentially appear on store shelves in the coming years, becoming an affordable alternative to traditional meat.