The marine fungi Paradendryphiella salina increase nutritional values of seaweed and seaweed waste production of mycoprotein,  according to research published in the journal of Algal Research (DOI: https://doi.org/10.1016/j.algal.2020.102135).

Researchers cultivated marine fungus P. salina with Macrocystis pyrifera and seaweed waste from brown macroalgae to produce mycoprotein via fermentation. Researchers evaluated the nutritional value of the M. pyrifera, seaweed waste before and after the mycoprotein production process.

The results showed that fermentation increased protein content by 2.4-fold compared to the control, while the fermented seaweed waste increased the protein content up to 2.36-fold. Further, the total fat content increased by 2.5-fold in the fermented M. pyrifera. The carbohydrate contents decreased by 18.3% and 11% in both the fermented M. pyrifera and seaweed waste, respectively, compared to the control. No changes were observed in fibre content with the fermented seaweed, seaweed waste and control mycoprotein. Researchers also found that the mycoprotein yield was higher in the fermented M. pyrifera group than fermented seaweed waste. Interestingly, both mycoproteins' nutritional composition from M. pyrifera and seaweed waste showed higher amino acids with total amino acids increase of 1.73-fold and 1.23-fold, respectively, compared to control.

“The nutritional value of mycoprotein obtained in this work is very satisfactory. The results are good compared with the results of mycoprotein – Quorn”—researchers from the University of Chile noted. P. salina’s mycoprotein could offer an alternative to other non-meat-based protein alternatives— providing consumers with more nutritional protein vegan options. Indeed, researchers also noted, "these mycoproteins are an excellent source of good-quality protein combined with low energy and considerable fibre content … mycoprotein from M. pyrifera and seaweed wastes have good nutritional value and could be more suitable for consumption compared to traditional vegetables and are appropriate because these possess essential amino acids according to the recommendations of the Food and Agriculture Organization of the United Nations (FAO).”