Nutrition & Food

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Study

Scientists Tweak Koji Mold Genes to Make Meaty Burgers

Scientists Tweak Koji Mold Genes to Make Meaty Burgers

Koji mold

What they found

Berkeley Lab researchers genetically fine-tuned koji mold (Aspergillus oryzae) to make burgers.

Berkeley Lab researchers genetically fine-tuned koji mold (Aspergillus oryzae) to make burgers.

How solid is it?

Lab dish

Lab dish

Lab – chemical analysis

Lab – chemical analysis

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Aspergillus oryzae

Aspergillus oryzae

Published in

Berkeley Lab (newscenter.lbl.gov)

Berkeley Lab (newscenter.lbl.gov)

Covered in Shroom Scan

Section

Growing gourmet

Growing gourmet

As it ran in Shroom Scan

Oh Yum … Mold Burgers

Oh Yum … Mold Burgers

Chef and bioengineer Vayu Hill-Maini led a team of researchers that made burgers by fine-tuning the genetics of Aspergillus oryzae, aka koji mold, which is typically used for brewing sake. 🍶

Chef and bioengineer Vayu Hill-Maini led a team of researchers that made burgers by fine-tuning the genetics of Aspergillus oryzae, aka koji mold, which is typically used for brewing sake. 🍶

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