Several high-performance filamentous fungal strains with independent intellectual property rights have been developed, breaking through the continuous fermentation technology and pilot-scale amplification process for core strains. Currently, the nutritional components of these strains, such as protein content and amino acid profile, match the performance of foreign strains used in artificial meat. Filamentous fungal protein will be applied for as a new food ingredient, suitable for use in food ingredients, snack foods, and more.

A high-yield protein Kluyveromyces yeast strain was obtained from traditional Chinese fermented dairy products. A high-density cultivation method based on fed-batch was developed, which can convert inexpensive carbon sources and inorganic nitrogen sources into high-quality protein raw materials, suitable for large-scale production. It is an ideal sustainable protein source. The microbial protein has a complete amino acid profile and is rich in dietary fiber, unsaturated fats, trace elements, and other nutrients, making it suitable for preparing high-fiber, high-protein future foods.