Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit

Vayu Maini Rekdal, Casper R. B. Luijt, Yan Chen, Ramu Kakumanu, Edward E. K. Baidoo, Christopher J. Petzold, Pablo Cruz-Morales and Jay D. Keasling ()
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Vayu Maini Rekdal: University of California
Casper R. B. Luijt: Joint BioEnergy Institute
Yan Chen: Joint BioEnergy Institute
Ramu Kakumanu: Joint BioEnergy Institute
Edward E. K. Baidoo: Joint BioEnergy Institute
Christopher J. Petzold: Joint BioEnergy Institute
Pablo Cruz-Morales: Technical University of Denmark
Jay D. Keasling: University of California

Nature Communications, 2024, vol. 15, issue 1, 1-18

Abstract: Abstract Filamentous fungi are critical in the transition to a more sustainable food system. While genetic modification of these organisms has promise for enhancing the nutritional value, sensory appeal, and scalability of fungal foods, genetic tools and demonstrated use cases for bioengineered food production by edible strains are lacking. Here, we develop a modular synthetic biology toolkit for Aspergillus oryzae, an edible fungus used in fermented foods, protein production, and meat alternatives. Our toolkit includes a CRISPR-Cas9 method for gene integration, neutral loci, and tunable promoters. We use these tools to elevate intracellular levels of the nutraceutical ergothioneine and the flavor-and color molecule heme in the edible biomass. The strain overproducing heme is red in color and is readily formulated into imitation meat patties with minimal processing. These findings highlight the promise of synthetic biology to enhance fungal foods and provide useful genetic tools for applications in food production and beyond.

Date: 2024
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DOI: 10.1038/s41467-024-46314-8

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