Microorganisms and bioprocesses are provided that convert gaseous substrates, such as renewable H.sub.2 and waste CO.sub.2 producer gas, or syngas into high-protein biomass that may be used directly for human nutrition, or as a nutrient for plants, fungi, or other microorganisms, or as a source of soil carbon, nitrogen, and other mineral nutrients. Renewable H.sub.2 used in the processes described herein may be generated by electrolysis using solar or wind power. Producer gas used in the processes described herein may be derived from sources that include gasification of waste feedstock and/or biomass residue, waste gas from industrial processes, or natural gas, biogas, or landfill gas.

The present invention relates to method for purifying proteins using silicates.

Provided is a recombinant milk protein having an attenuated or essentially eliminated allergenicity, compositions comprising the recombinant milk protein, and methods for producing the recombinant milk and compositions.

The disclosure discloses a genetically engineered strain for producing porcine myoglobin and fermentation and purification thereof, and belongs to the technical field of genetic engineering. The disclosure realizes efficient secretion and expression of porcine myoglobin by integrating the gene of porcine myoglobin in P. pastoris. On this basis, optimization of the medium and culture conditions of recombinant P. pastoris can significantly increase the titer of porcine myoglobin, so that the titer can reach 285.42 mg/L under fermenter conditions. In addition, by creatively adding different concentrations of ammonium sulfate to fermentation broth step by step, the purity of myoglobin obtained by final concentration is up to 88.0%, and the purification rate is up to 66.1%. The disclosure realizes efficient expression and high purification of porcine myoglobin from various steps such as synthesis, fermentation and purification of porcine myoglobin, and provides broad prospects for industrial production of porcine myoglobin.

The invention relates to a method for preparing a stable composition of single-cell protein by using antioxidants. The single-cell protein can be derived from a fungal biomass, wherein the biomass is pasteurised after antioxidants have been added to it. The stable composition has low TOTOX values and is suitable for use as a source of single-cell proteins in food or feed products. The invention also relates to the pasteurised product, and to food products comprising it.

The present invention provides a method for producing a biomass comprising at least 65% protein from hydrogen-oxidising microorganisms using one or more input streams comprising one or more gaseous substrates and a nutrient composition which are controlled and wherein the biomass is produced at a rate of more than 10 g/l/d. The produced and isolated biomass is useful as feed or to provide nutrition to one or more organisms.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

The present disclosure provides a composition comprising, (i) protein at a protein content of at least about 16% by dry weight, wherein at least about 50% by dry weight of the protein has an amino acid sequence encoded by one or more fungal genomes, and (ii) one or more materials selected from the group consisting of a flour, an oil, a flavoring agent, and a nutritional supplement, wherein the composition has a water content that is less than or equal to about 30% water by weight.