That's what i was thinking but didn't consider hemoglobin. I've even got bovine skeletal muscle myosin bookmarked from an online database.
When yeast is processed to substitute bouillon, what is destroyed and what is purified? Give me the name of this product and i'll look it up.
Was also considering a separate strain to produce certain bovine fats, thoughts? Like mix the protein and fat strains during processing to create different leannesses of "beef".
On Saturday, January 19, 2013 11:43:52 PM UTC-8, Patrik D'haeseleer wrote:
-- On Saturday, January 19, 2013 11:43:52 PM UTC-8, Patrik D'haeseleer wrote:
Yeast extract - autolysed or hydrolyzed - is often used as a substitute for bouillon. So flavor-wise, you're already doing pretty well. You may be able to make it even more beefy by expressing hemoglobin. Or perhaps actin and myosin for a more "tastes like chicken" experience?
Texture can probabaly be significantly improved by extruding it at temperature, in the same way that Textured Vegetable Protein is made.
On Saturday, January 19, 2013 10:16:20 PM UTC-8, QDragon Leet wrote:I'm determined to get back into this. This idea is going to be mostly theoretical but we could maybe make some progress.Any Asimov fans in the house? Well in that science fiction universe the majority of food is made from highly engineered and processed yeast (among other microorganisms)Seems like a great idea to me! My initial idea was yeast that produces a variety of proteins and fats found in bovine skeletal muscle tissue. Obviously that isn't a starting point, and might not even work.So to begin... any genes that make a particular flavorful proteins? any proteins to be removed from yeast to make it more palatable? other modifications that would help?looking forward to your ideas
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