Production of palatability enhancers from the autolysis of filamentous

Abstract

The present invention relates to a process for the production of unique palatability enhancing materials, particularly suited for pet foods, from filamentous fungi biomasses. The palatability enhancing materials are produced by forming a slurry of a filamentous fungal biomass, and preferably an added proteinaceous material, such as meat, which is then autolyzed, in the absence of an added autolysis initiator, at a pH sufficient to form a palatability enhancing autolysate preferably at a pH of between about 2.5 and 10, most preferably of about 3.0 to 7.5. Autolysis is preferably performed at two distinct temperature stages during which endogenous protease and nuclease activity is initiated during the first stage and endogenous nuclease activity is increased during the second temperature stage, followed by substantial deactivation of endogenous protease activity. This unique procedure provides rapid digestion of the fungal biomass and results in the production of an autolysate that enhances the palatability of animal foods.