Mold for dinner

An article about gene editing certain molds that we already eat, or use, to make them tastier:

 It’s hearty, it’s meaty, it’s mold

Hacking the genome of fungi for smart foods of the future ....

In their recent paper, publishing on March 14 in Nature Communications, Hill-Maini and colleagues at UC Berkeley, the Joint BioEnergy Institute, and the Novo Nordisk Foundation Center for Biosustainability studied a multicellular fungus called Aspergillus oryzae, also known as koji mold, that has been used in East Asia to ferment starches into sake, soy sauce, and miso for centuries. First, the team used CRISPR-Cas9 to develop a gene editing system that can make consistent and reproducible changes to the koji mold genome. Once they had established a toolkit of edits, they applied their system to make modifications that elevate the mold as a food source. First, Hill-Maini focused on boosting the mold’s production of heme – an iron-based molecule which is found in many lifeforms but is most abundant in animal tissue, giving meat its color and distinctive flavor. (A synthetically produced plant-derived heme is also what gives the Impossible Burger its meat-duping properties.) Next, the team punched up production of ergothioneine, an antioxidant only found in fungi that is associated with cardiovascular health benefits.  

After these changes, the once-white fungi grew red. With minimal preparation – removing excess water and grinding – the harvested fungi could be shaped into a patty, then fried into a tempting-looking burger.

Hill-Maini’s next objective is to make the fungi even more appealing by tuning the genes that control the mold’s texture. “We think that there's a lot of room to explore texture by varying the fiber-like morphology of the cells. So, we might be able to program the structure of the lot fibers to be longer which would give a more meat-like experience. And then we can think about boosting lipid composition for mouth feel and further nutrition,” said Hill-Maini, who was a Fellow of the Miller Institute for Basic Research in Science at UC Berkeley during the study. “I'm really excited about how can we further look at the fungus and, you know, tinker with its structure and metabolism for food.”

I have no problem with this...