抄録
With global protein supply constraints and concerns over the environmental impact of livestock farming, approaches distinct from plant-based proteins and cell-based meat (cultured meat) are gaining attention. One such approach involves utilizing microorganisms directly as a food resource, with fungal-derived alternative meat being particularly noteworthy. For the widespread adoption of fungal-derived alternative meat made from fungal biomass (mycoprotein) obtained through liquid culture, ensuring safety based on scientific evidence regarding the culture medium ingredients and the source microorganisms is essential. This paper specifically provides information on the potential for fungi to produce secondary metabolites and generate toxic compounds. In Japan, research and development of fungal-derived alternative meat using Aspergillus oryzae (koji mold) is advancing. This approach is gaining attention as a new option aiming to balance food sustainability and safety. While Aspergillus oryzae has a long history of food use and consumer trust, this usage history does not necessarily guarantee safety. Scientific verification and the establishment of appropriate regulations are necessary for risk communication with consumers.
