Chinese researchers genetically modify fungus for low-cost protein

By Berk Kutay Gokmen

ISTANBUL (AA) - Chinese scientists have genetically engineered an agricultural fungus to produce a low-cost protein alternative to meat, improving efficiency and reducing environmental impact, the South China Morning Post reported Monday, citing research published in the journal Trends in Biotechnology.

Researchers used CRISPR-based gene editing to modify Fusarium venenatum, a fungus with naturally high protein content, to speed up production and reduce the resources needed for cultivation.

Mycoprotein has a meat-like texture and taste, while requiring less land, emitting fewer greenhouse gases, and posing a lower risk of water pollution than chicken and other animal-based proteins, according to scientists.

The research team said in the study: “It can be concluded that effective mycoprotein synthesis provides environmental advantages over animal protein.”

Liu Xiao, a researcher at Jiangnan University, told China Science Daily on Nov. 20 that “there is a general demand for higher quality and more sustainable edible protein.”

Liu added: “By modifying its genes, we have successfully made the fungus more nutritious, while also making the production process more environmentally friendly.”

The engineered strain of Fusarium venenatum used about 44% fewer nutrients and produced mycoprotein 88% faster than the unmodified version, resulting in a 61% reduction in global warming potential, according to the study.

The modified product would require 70% less land than chicken production in China and could reduce freshwater pollution by 78%, the researchers said.

Researchers noted that animal farming occupies around 40% of global agricultural land, consumes significant freshwater resources, and accounts for an estimated 14.5% of global greenhouse gas emissions.