of Copenhagen Microbiota DTU Nordic Sugar Rootly Planteslagteren MyoProtein From Biomasse to Protein Oyster Pleurotus sapidus Sustainable mushroom fermentation ID: 1014927
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1. Lektor René Lametsch University of CopenhagenMicrobiota DTU Nordic Sugar Rootly Planteslagteren MyoProtein
2. From Biomasse to ProteinOyster (Pleurotus sapidus)
3. Sustainable mushroom fermentation 327-10-2022
4. The answer isindustrialFERMENTATION- a vertical production method -
5. 27-10-20225
6. Transformation of a Sugar Factory into(Nordic Sugar A/S)Sustainable industryCircular economyValorized outputHealthy FoodsConfidential MicroBiota Food ApS6Production per year:476.000 tons sugar324.000 tons bi-products
7. WP1: Rawmaterial Characterisation (KU/DTU) Protein (aminoacid) Fiber IVPD WP2: Pre-processering (DTU) LAB Fermentering WP3: Mushroom Fermentation (KU)Mushroom FermentationConversion rate Time, pH, oxygen, temperature WP4: Down stream (MicroBiota)Filtration Separation WP5: Pilot (MicroBiota)500l 5000l WP6: Product development (Rootly)Taste Product development WP7: Admin (KU)
8. Taste – Basic taste 27/10/20228Major challenge in the green transition
9. New taste sensation - Kokumi 27/10/20229The literal translation from Japanese is: rich (koku) taste (mi). Kokumi is defined as a taste sensation associated with thickness, mouthfulness, continuity, taste-enhancing, and long-lasting characteristics (Ueda et al., 1990).Foods with kokumi sensation