The Science
Mycelium – Nature’s Super Up-Cycler
Most people are familiar with mushrooms, the fruiting bodies of fungi. Mycelium is the root structure of fungi.
Mycelia secrete digestive enzymes giving them incredible metabolic capabilities to recycle and up-cycle nutrients so they can be reused by other organisms including people.
In many cases, the mycelia of a particular species have the same nutritional profile as the fruiting body but grow far more quickly.
Mycelium – Nature’s Super Up-Cycler
Most people are familiar with mushrooms, the fruiting bodies of fungi. Mycelium is the root structure of fungi.
Mycelia secrete digestive enzymes giving them incredible metabolic capabilities to recycle and up-cycle nutrients so they can be reused by other organisms including people.
In many cases, the mycelia of a particular species have the same nutritional profile as the fruiting body but grow far more quickly.
Fuelled by Fermentation
Fermentation is a natural process you probably already know something about. It has been used in food and beverage production for millennia.
In biochemistry, fermentation is defined as the extraction of energy from carbohydrates in the absence of oxygen.
Today, most of us use a process, called traditional fermentation, to bake cakes and make bread. In fact, many of our favourite foods, such as cheese, yoghurt and wine are also created through this same process all over the world.
Fuelled by Fermentation
Fermentation is a natural process you probably already know something about. It has been used in food and beverage production for millennia.
In biochemistry, fermentation is defined as the extraction of energy from carbohydrates in the absence of oxygen.
Today, most of us use a process, called traditional fermentation, to bake cakes and make bread. In fact, many of our favourite foods, such as cheese, yoghurt and wine are also created through this same process all over the world.
Same, but Better
Fermentation’s evolution is revolutionising the food industry by reimagining the foundations of our food system.
Broadly speaking this evolution is based on significant biological and technological advancements in both biomass fermentation and precision fermentation. This, combined with the vast diversity of microbial species, creates substantial opportunities for fermentation-based food production.
At MycoSure our primary focus is biomass fermentation – a truly scalable technology.
Same, but Better
Fermentation’s evolution is revolutionising the food industry by reimagining the foundations of our food system.
Broadly speaking this evolution is based on significant biological and technological advancements in both biomass fermentation and precision fermentation. This, combined with the vast diversity of microbial species, creates substantial opportunities for fermentation-based food production.
At MycoSure our primary focus is biomass fermentation – a truly scalable technology.
