| abstract |
The preparation of an edible substance for use in a foodstuff is described which comprisesnfungal cells of the order Mucorales. The cells are grown in a fermentor vessel in annaqueous liquid which is mixed during fermentation, and fermentation allowed to finish. Thenfungal cells are kept in the vessel and allowed to ripen, the cells own RNAses reducing thenintracellular content. Fungi of this order inherently have a low RNA content and thereforenno heating step, to reduce their RNA content, is necessary. The fungal cells are removednand processed into the edible substance. This substance is then processed into a foodstuff.nThis avoidance of heat has also resulted in better tasting foodstuffs. |