Biomass, methods and bioreactor systems

Abstract

A large fungal mycelium biomass of densely packed non-dispersed hyphal structures is cultured in an aerated, agitated liquid culture system in order to produce a compactable or mouldable product suita

Description

TECHNICAL FIELD The present disclosure is in the field of mycelium based food products. BACKGROUND As the global demand for animal protein soars, there is a critical need for sustainable and ethical alternatives to conventional meat products. The surge in consumer awareness regarding the environmental impact, health implications, and ethical concerns associated with traditional meat consumption has propelled the rapid growth of the meat alternatives industry. While current solutions have successfully addressed processed meat alternatives such as burgers and sausages, there is a distinct lack of realistic and flavourful whole-cut alternative products such as beef steak, chicken fillets, pork fillets. Existing plant-based products often mimic shredded meats relying on extensive processing and artificial binders, resulting in products that may compromise on health and lack the desired meat-like texture. The resulting products are often unhealthy and texturally unappealing to meat-eaters, with a disordered burger-like structure thus consumers (namely individuals, users) are demanding higher quality, healthier, and more sustainable products. Said shortcomings in the whole-cut meat alternatives pose a challenge to the broader adoption of plant-based diets, particularly among individuals accustomed to the sensory experience of traditional meat consumption. Notably, mycoprotein exhibits significant potential owing to its long fibrous structure (hyphae), good protein quality (Protein Digestibility-Corrected Amino Acid Score, or PDCAAS, often higher than beef), as well as fibre and micronutrients. However, most commercially available mycelium meat alternatives use a fermentation process in which mycelium is grown in a dispersed form, which limits textural appeal and the endproduct produced does not satisfactorily replicate meat's tissue structure from a sensory perspective. Existing submerged mycelium biomass fermentation solutions require additional binding process steps or additives to create meat alternatives, and the end-product result is a less convincing or realistic whole-cut meat alternative. There exist some processes that have made strides in mycelium-based products, but limitations persist. For example, such processes rely on additional ingredients such as eggs for binding, or produce mycelium in a dispersed ’slurry' consistency, which falls short in creating a realistic structure and texture for whole-cut meat alternative products. There exist some other processes that also encounter hurdles with the liquid slurry consistency and resort to a time-consuming dehydration and rehydration process. Therefore, considering the foregoing discussion, there is a need to overcome the aforementioned drawbacks. SUMMARY The aim of the present disclosure is to provide a mycelium biomass that provides a more realistic alternative to meat whole-cuts. The invention provides a mycelium biomass, method for producing said mycelium biomass and a bioreactor system for producing said mycelium biomass. The aim of the present disclosure is achieved by a method and a bioreactor system for producing mycelium biomass as defined in the appended independent claims to which reference is made to. Advantageous features are set out in the appended dependent claims. Throughout the description and claims of this specification, the words "comprise", "include", "have", and "contain" and variations of these words, for example "comprising" and "comprises", mean "including but not limited to", and do not exclude other components, items, integers or steps not explicitly disclosed also to be present. Moreover, the singular encompasses the plural unless the context otherwise requires. In particular, where the indefinite article is used, the specification is to be understood as contemplating plurality as well as singularity, unless the context requires otherwise. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an illustration of a flowchart depicting steps of a method for producing mycelium biomass, in accordance with an embodiment of the present disclosure; FIG. 2 is an illustration of a bioreactor system for producing mycelium biomass, in accordance with an embodiment of the present disclosure; FIG. 3 (A)-(H) are exemplary illustrations of mycelium biomass, in accordance with an embodiment of the present disclosure. FIG. 4 (a) to (c) - Representative scanning electron microscopy (SEM) micrographs showing the mycelial structure of globular biomasses produced by the invention. Images (a)-(c) show the mycelial biomass comprise a cohesive and substantially nondispersed network of interconnected hyphae. FIG. 5 (a) to (c) - Representative photograph[s] of biomass inside the bioreactors, showing globular structures floating submerged within the broth. The mycelial biomass maintains its globular cohesive shape after its removal from the broth. It is also possible to grow mycelium attached to surfaces or support structures submerged within the broth. FIG. 6 - Photographs of the mycelial biomass after heat treatment, (a) Mycelial biomass after formation into prototype "steak" products and (b) Biomass pressed into disks for testing various formulations of added ingredients. FIG. 7 - Photograph of mycelium after harvest. The biomass possesses a 3D structure and grows outwardly into its environment (hence globular). In this images the biomass has been torn into smaller pieces, with a "chicken-like" appearance. FIG. 8 - (a) SEM micrographs showing (top) that the biomass grows with a general directionality and in long hyphae typically exceeding 900 pm in length and (bottom) the hyphae can form into bundles, (b) Micrographs showing (top) a 1mm pen measurement at lOOx and (bottom) a single long hyphal fragment. FIG. 9 - SEM micrograph showing a lamellar structure formed by the interconnected hyphae. Flattened pseudoparenchymateous hyphae observed in the bottom right of image). FIG. 10 - SEM micrograph of biomass hyphae at lOOOx magnification. The figure shows both hydrated and dehydrated biomass (crinkled). Dehydrated biomass is caused by treatment preparation for SEM and therefore is not representative. Hydrated hyphae have a diameter of around 5 pm. FIG. 11 - Photograph of liquid slurry biomass. Representative image showing the current practice for growing mycelium for food production. The representative image is from a comparative example used to produce a slurry. FIG. 12 - Representative images showing the morphology of alternative biomass preparations, (a) shows filamentous biomass (analogous with liquid slurry) and pelleted biomass [images from Murugesan et al., Bioresour Technol. 2014 Sep: 168:198-203]; (b) colony morphology [images from Nair eta / . AMB Express. 2016 Dec;6(l):31]. FIG. 13 - Representative images of food product produced through the methods of the invention (a) The "steak" product showing clearly defined strands of "muscle". The product's colouration suggests evidence of the Maillard reaction when cooked. An authentic "grey" colouring was observed towards the edge where the product has been cooked, (b) The "chicken" product. The product's brown colouration suggests evidence of the Maillard reaction. The product has clearly defined strands of mycelium fibres, reminiscent of strands of chicken meat. DETAILED DESCRIPTION OF EMBODIMENTS The following detailed description illustrates embodiments of the present disclosure and ways in which they can be implemented. Although some modes of carrying out the present disclosure have been disclosed, those skilled in the art would recognize that other embodiments for carrying out or practicing the present disclosure are also possible. In a first aspect, the invention relates to a mycelium biomass comprising a cohesive and substantially non-dispersed network of interconnected hyphal structures. By "non-dispersed", we include that the mycelium biomass is not dispersed, suspended or disaggregated (e.g. throughout a fermentation liquid) in an aqueous or slurry-like manner. In some embodiments, the mycelium biomass is solid or semi-solid. For example, as shown in Figure 5a-c. In some embodiments, the mycelium biomass is malleable. The term "malleable" denotes a state between firm and soft, implying a certain degree of pliability. The term includes that the biomass can be deformed or shaped under compressive stress without breaking. This enables the biomass to be processed into various forms, e.g. whole cut meat products, through methods like compression molding or rolling. In some embodiments, the interconnected hyphal structures are intact and / or form a 3D macrostructure. Examples of intact interconnect hyphal structures forming a 3D macrostructure are shown in Figure 4(a). In some embodiments, the mycelium biomass is globular. Examples of globular shaped biomasses can be seen in Figures 5(a). In some embodiments, the mycelium biomass has a fibrous texture, optionally wherein the hyphal structures are fibrous. The fibrous texture may mimic animal muscle tissue. Examples of fibrous texture are shown in Figure 13. In some embodiments, the substantially non-dispersed network of interconnected hyphal structures form a lamella structure. For example, see Figure 9. In some embodiments, the mycelium biomass is a food product. In some embodiments, the biomass has a water content between about 92% and about 97%. Optionally, the water content is between about 93% and about 96% and / or between about 95% and about 96%. In a preferred embodiment, the water content is about 95%. In a preferred embodiment, the water content is about 96%. The water content may be referring to the water content of an unprocessed mycelium biomass, e.g. directly after the growth phase, but before subsequent downstream processing steps. In some embodiments, the hyphae are at least 900 pm in length. For example, the hyphae may be at least 900 pm, 1000 pm, 1100 pm, 1200 pm, 1300 pm, 1400 pm or 1500 pm in length. It will be appreciated that newly growing hyphae will not achieve this length immediately, but typically the length of the hyphae in the biomass is as set out above. In some embodiments, a substantial number of the hyphae are at least 900 pm in length. For example, the hyphae may be at least 900 pm, 1000 pm, 1100 pm, 1200 pm, 1300 pm, 1400 pm or 1500 pm in length. In some embodiments, the mean hyphal length is between about 500 pm and 2000 pm. In some embodiments, the mean hyphal diameter is between about 4pm and about 6pm, such as about 5pm. In some embodiments, the mean hyphal diameter is between 4pm and 6pm, such as 5pm. It will be appreciated that the skilled person would be able to determine the hyphae length and mean diameter in a given biomass using methods that are standard in the art. For example, by using Scanning Electron Microscope (SEM) on a sample of the biomass and using an eyepiece graticule or ocular micrometer. In some embodiments, the hyphae comprise an average branching frequency of at least one branch every 400pm. In some embodiments, the hyphae comprise an average branching frequency of at least one branch every 600pm. In some embodiments, the hyphae comprise an average branching frequency of between one branch every 400pm and one branch every 600pm. The above branching frequencies are advantageous because they overcome the problems of small highly branched variants, which often lead to a crumbly texture as opposed to meat-like filaments. In some embodiments, the mycelium biomass is resilient. In a preferred embodiment, the biomass is resilient when it is in an unprocessed form. By "resilient", we mean that if the mycelium biomass is squeezed it will return to its original shape (e.g. globular, spherical etc.). In particular, if the mycelium biomass is squeezed and then re-submerged in liquid (e.g. fermentation broth or water) it regains most of its shape and volume (e.g. at least 80%). By "unprocessed", we include a mycelium biomass following culturing in a base media and optionally harvesting and / or storage, but that has not been subjected to any downstream processing steps, such as those disclosed herein (particularly those that may substantially affect the water content). For example, the biomass has not been pressed in a mold. In some embodiments, the mycelium biomass is from a fungal species belonging to a division selected from Mucoromycetes, Ascomycetes or Basidiomycetes. In some embodiments, the mycelium biomass is from a fungal species belonging to the Mucoromycetes division. In some embodiments, the mycelium biomass is from a fungal species belonging to a class selected from Eurotiomycetes or Sordariomycetes. In some embodiments, the mycelium biomass is from a fungal species belonging to a genus selected from Rhizopus, Blakeslea, Fusarium, Aspergillus or Neurospora. In some embodiments, the mycelium biomass is from a fungal species belonging to a genus selected from Rhizopus or Blakeslea. In some embodiments, the mycelium biomass is from a fungal species in the Rhizopus genus. In some embodiments, the mycelium biomass is from a fungal species belonging to the genus Blakeslea. In some embodiments, the mycelium biomass is from a fungal species belonging to the genus Fusarium. In some embodiments, the mycelium biomass is from a fungal species belonging to the genus Aspergillus. In some embodiments, the mycelium biomass is from a fungal species belonging to the genus Neurospora. In some embodiments, the mycelium biomass is from a fungal species selected from Rhizopus oligosporus, Rhizopus microsporus, Rhizopus oryzae, Rhizopus chinensis, Blakeslea trispora, Aspergillus oryzae, Aspergillus niger, Fusarium venenatum, Neurospora crassa and Neurospora intermedia. In some embodiments, the mycelium biomass is from a fungal species selected from Rhizopus oligosporus, Rhizopus microsporus, Rhizopus oryzae, Rhizopus chinensis and Blakeslea trispora. In some embodiments, the mycelium biomass is from a fungal species selected from Rhizopus oligosporus, Rhizopus microsporus, Rhizopus chinensis and Blakeslea trispora. In some embodiments, the mycelium biomass is from the fungal species Rhizopus oligosporus. Rhizopus oligosporus, also known as Rhizopus microsporus var. oligosporus, is a fungus of the family Mucoraceae. It is considered to be a domesticated form of Rhizopus microspores. R. microsporus produces several potentially toxic metabolites, rhizoxin and rhizonins A and B, but it appears that the domestication and mutation of the R. oligosporus genome has led to the loss of genetic material responsible for toxin production. In some embodiments, the mycelium biomass is from Rhizopus microsporus. In some embodiments, the mycelium biomass is from Rhizopus oryzae. In some embodiments, the mycelium biomass is from Rhizopus chinensis. In some embodiments, the mycelium biomass is from Blakeslea trispora. In some embodiments, the mycelium biomass is from Aspergillus oryzae. In some embodiments, the mycelium biomass is from Aspergillus niger. In some embodiments, the mycelium biomass is from Fusarium venenatum. In some embodiments, the mycelium biomass is from Neurospora crassa. In some embodiments, the mycelium biomass is from Neurospora intermedia. In some embodiments, the mycelium biomass is from a food grade fungal species. By "food grade" we include a fungal species that is non-pathogenic and non-toxicogenic to humans, and that the production process does not introduce contaminants or toxins (e.g. mycotoxins). Optionally "food grade" may also include a fungal species that is considered Not Novel by the European Food Safety Authority or the UK Food Standards Agency, or has a clear history of significant consumption by humans before 1997. Optionally "food grade" may also include fungal species that are approved as Generally Regarded As Safe (GRAS) by the USFDA, with a history of safe use or robust scientific evidence supporting its safety for a specified application and production process. For example, "food grade" may include at least the following fungal species: Aspergillus oryzae, Aspergillus niger, Fusarium venenatum, Rhizopus oryzae, Rhizopus oligosporus, and optionally Neurospora crassa and / or Neurospora intermedia. The following fungal species are considered to be food grade in at least Europe and / or the UK: Aspergillus oryzae, Aspergillus niger, Fusarium venenatum, Rhizopus oryzae and Rhizopus oligosporus. In addition to the above list, the following fungal species are also considered to be food grade in at least the US: Neurospora crassa and Neurospora intermedia. The skilled person would be able to determine which fungal species are food grade by consulting the appropriate organisations. In some embodiments, the biomass does not comprise Rhizopus oryzae. In some embodiments, the biomass does not comprise Neurospora crassa and Neurospora intermedia. In some embodiments, the biomass does not need concentrating, e.g. in order to produce a food product. In some embodiments, a discrete piece of mycelium biomass has a relatively substantial size in its unprocessed form, i.e. as cultured as a single piece of biomass. This is in contrast to other forms of mycelial biomass that are in a dispersed form, or a "pellet" form which are relatively small. Since the mycelial biomass is preferably for use as an alternative to whole cut meats, the mycelial biomass preferably has a suitable size so that any processing (for example shaping in a mold as described elsewhere herein) still allows for the formation of a food product of a size that replicates that of a whole cut meat product, such as a beef steak or a chicken breast. Accordingly in some embodiments where the mycelium biomass has a circular or spherical shape. In some embodiments, the mycelium biomass of the invention has a diameter of 1 or more, 3 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 15 or more, 20 or more, 25 or more, 30 or more, 35 or more, 40 or more or 50 or more centimeters. Examples of biomass with these features are set out in Figure 5. In some embodiments where the mycelium biomass has a circular or spherical shape the mycelium biomass of the invention has a diameter of 1 or more, 3 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 15 or more, 20 or more, 25 or more, 30 or more, 35 or more, 40 or more or 50 or more centimeters. Examples of biomass with these features are set out in Figure 5. In some embodiments where the mycelium biomass has a circular or spherical shape the mycelium biomass of the invention has a diameter of 1 or more, 3 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 15 or more, 20 or more, 25 or more, 30 or more, 35 or more, 40 or more or 50 or more centimeters. Examples of biomass with these features are set out in Figure 5. In some embodiments where the mycelium biomass has a circular or spherical shape the mycelium biomass of the invention has a diameter of 10 or more, 15 or more, 20 or more, 25 or more, 30 or more, 35 or more, 40 or more or 50 or more centimeters. Examples of biomass with these features are set out in Figure 5. The mycelium biomass may have a diameter of 50 centimeters or less, 45 centimeters or less, 40 centimeters or less, 35 centimeters or less, 30 centimeters or less, 25 centimeter or less, 20 centimeters or less or 18 centimeters or less. The mycelium biomass may have a diameter of between 3 and 50 centimeters, between 5 and 45 centimeters, between 6 and 40 centimeters, between 7 and 35 centimeters, between 8 and 30 centimeters, between 9 and 25 centimeters, between 10 and 20 centimeter or between 15 and 18 centimeters, preferably wherein the diameter is between 15 and 18 centimeters. The biomass of the invention is distinct from the "pellet" form of some fungi. The biomass of the invention has a diameter of at least 1cm or more, for example at least 2 or 3 cm or more. Accordingly, the mycelium biomass of the invention is not in a pellet form. By a "pellet", we include a small, compact aggregation of mycelium biomass formed during fermentation. A pellet may have a diameter of between 0.4cm to 1cm or up to and 3cm, preferably around 1cm. A typical example of a mycelium biomass in a pellet form is shown in Figure 12a. Furthermore, the mycelium biomass of the invention is not in the form of a slurry. By "slurry", we include an aqueous suspension of dispersed mycelia that do not form a cohesive structure. A slurry form of biomass does not hold or support a 3D shape. A typical example of a mycelium biomass in the form of a slurry is shown in Figure 12a (filamentous biomass). In some embodiments the biomass has a diameter of between 1cm and 50 or more cm or more. In principle, there is no upper limit on the size of the biomass that may be produced, and the size is limited only by the physical dimensions of the bioreactor. In a preferred embodiment, the mycelium biomass is not attached to a growth support. In a preferred embodiment the mycelium biomass is free floating in a liquid. The liquid may be any liquid, but is preferably a fermentation broth or water. Examples of a mycelium biomass that is free-floating in a liquid and / or is not attached to growth support can be found in Figure 5. In other embodiments the biomass is attached or adhered to a surface for example on a solid support. In some embodiments, the surface is a surface of a component of a bioreactor. In some embodiments, the surface is a growth support, such as a pole. The pole may be suitable for supporting the mycelium biomass. The mycelium biomass of the invention may be in a bag, for example in a bag reactor rather than in a stainless steel reactor, which has certain advantages. In some instances the biomass may have been grown in a mesh bag within a reactor, which provides advantages in terms of harvesting the biomass. In some instances the biomass is grown directly within a mold. The mold may for example be in the shape of the final food product (for example a steak), or may be in the shape from which multiple food products can be cut / taken, or may be in a shape convenient for packing, for example in the shape of a cube that can easily be stored for later processing. The mycelium biomass of the invention may be substantially unprocessed or is unprocessed. In preferred embodiments the mycelium biomass of the invention is produced: in a bioreactor; and / or by submerged fermentation, preferably submerged fermentation. The mycelium biomass of the invention is not naturally occurring. By "naturally occurring", we include a fungal mycelium biomass that is found in a natural environment, which exhibits structural and functional characteristics as they exist in the wild without human intervention. For example, a naturally occurring mycelium biomass may comprise fine filaments growing through a substrate (e.g. soil, wood, tempeh) over a 3D area. Typically the mycelia will be present at much lower density. The mycelium biomass of the invention is not grown on a solid substrate or scaffold, and therefore the food product made from the biomass does not comprise a solid substrate or scaffold. The invention also provides a food product comprising or manufactured from the mycelium biomass of the invention. In some embodiments, the mycelium biomass does not need to be concentrated. The food product may be manufactured in any suitable means. In some embodiments the food product is manufactured by pressing the mycelium biomass into a mold to give the food product a pre-defined shape. In some preferred embodiments the mold comprises at least one or more perforations or holes such that the network of interconnected hyphal structures are compressed and water is allowed to move out of the mold. In preferred embodiments the network of interconnected hyphal structures are compressed into two-dimensional strands that replicate muscle fibres. For example muscle fibres from beef or chicken. Although mycelium based food products exist, they are often in the form of "processed meat", for example in the form of minced meat or small pieces of chicken. In cases where they are in the form of whole cut meat alternatives, the texture of those products does not benefit from the textural properties of cohesive mycelium biomass with intact interconnected structure. In some preferred embodiments the food product of the invention is in the form of a whole-cut meat alternative. For example in some instances the mold takes the shape of a beef steak and the food product is an alternative whole beef steak product. In some instances the mold has a longer longitudinal access, such that once compressed and formed the food product can be sliced, in a similar way to a piece of meat, to carve off discrete whole-cut alternatives, such as steaks. The food product of the invention can be made from one single piece of the mycelium biomass of the invention. Since it is possible to grow the mycelium biomass of the invention to a relatively large size, it is possible to take from the mycelium biomass single portions that can be used to produce a food product made from one piece of the biomass. It is also possible to aliquot the mycelium into smaller pieces and use many of these pieces to produce a food product, wherein the cohesive structure of the mycelium still produces a benefit in giving more authentic meat-like textures to the end product. In some instances, different portions of the mycelium biomass of the invention can be combined together, for example in a mold, each representing different parts of traditional meat, for example. For example one piece of mycelium biomass may be processed to have a fat like appearance and / or texture and may be combined with a more "meaty" piece of biomass of the invention, such that a food product is produced that has the appearance of a "fat cap". In some instances the food product has not been produced through the use of a mold. In some instance the food product has features that mimic beef. In some instances the food product has features that mimic chicken, or pork or other typical food meats. The invention also provides various methods for producing the mycelium biomass of the invention. The methods may be considered to be culture methods in some instances. Accordingly, in a second aspect the invention provides a method for producing a mycelium biomass, the method comprising: (a) providing a base media composition comprising a carbon source, and a nitrogen source; (b) inoculating the base media with an inoculum culture medium comprising germinated spores and / or hyphae of a fungal species to form a first composition; (c) incubating the first composition at a temperature between 20°C and 42°C and a pH in a range of 4 to 8, wherein the incubation step comprises: a. aerating the first composition at a first aeration rate. In preferred embodiments the method is performed in a vessel, preferably a bioreactor, preferably of volume of 10L, or 20L or 40L or 50L or IDOL, 500L, 1000L, lOOOkL or more. In some embodiments, the base media is organic / complete. In some embodiments, the base media is defined or simple. The base media may also comprise micronutrients, such as amino acids, peptides, natural sugars, complex carbohydrates (such as dextrins), soluble and / or dietary fibre, salts, vitamins (for example Bl, B2, B3, B5, B6, B7, B9 B12, E, D), minerals and trace metals, minerals and / or antioxidants. Examples of minerals and trace metals include sodium, magnesium, potassium, phosphorus, sulfur, potassium, calcium, vanadium, manganese, iron, copper, zinc, selenium, rubidium, strontium, cadmium, cesium and / or boron. The mycelium biomass that is preferably produced by the method of the invention comprises a cohesive and substantially non-dispersed network of interconnected hyphal structures. The mycelium biomass produced by the method is not a slurry, or loosely associated structure, but instead grows within the vessel or bioreactor as a single entity, or several discrete entities, that each hold their structure when manipulated. For example it is possible to remove the biomass from the liquid and hold it without it losing its shape, and then re-submerge it in liquid and agitate the liquid without the biomass dispersing or losing its shape. Or for example it is possible to pick up the biomass, or hold it in a mesh bag without pieces of the biomass passing through the mesh. Preferably the mycelium biomass is as defined elsewhere herein, for example has: a cohesive and substantially non-dispersed network of interconnected hyphal structures; a solid structure; hyphal structures are intact and / or form a 3D macrostructure; a globular structure; and / or a fibrous texture. The method requires that the base media is aerated. One means to describe an aeration rate is "volume of air per volume of liquid per minute" (vvm). Whilst it is possible to describe suitable values for vvm for a particular culture volume, the effects of a given vvm on cultures of different scales can significantly impact outcome. For example, a vvm which is relatively low and suitable for a 10L culture, when used at IDOL could, due to the larger volumes involved, result in disadvantageous outcomes. Accordingly, the skilled person will recognise that for a given culture set up or scale of fermentation volume, various parameters, such as aeration and agitation need reoptimising for each situation. Many of the parameters set out herein are suitable for use with a 10L reactor volume, but are readily optimised by the skilled person to achieve the same effect at different volumes. In some instances the first aeration rate is in a range of 0.1 to 2.0 volume of air per volume of liquid per minute (vvm). In some instances the first aeration rate is greater than 0.1, 0.4, 0.6, 0.8, 0.9 or 1.0 vvm and is less than 0.4, 0.6, 0.8, 0.9, 1.0, 1.2, 1.4, 1.6, 1.8 or 2.0 vvm. In some instances the first aeration rate is in a range of 0.1 to 2.0 vvm, preferably 0.1 to 1.0 vvm and most preferably 0.1 to 0.4 vvm. In some instances the first aeration rate comprises a flow rate of air in the range of 1 to 20 litres per minute (Ipm). In some instances the first aeration rate is greater than 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 14, 16, 18 or 20 Ipm. In some instances the first aeration rate is a flow rate of air in the range of 1 to 20 Ipm, preferably 1 to 10 Ipm, most preferably 1 to 4 Ipm. In some instances the first aeration rate is a flow rate in the range of 1 to 20 Ipm (litres per minute), preferably 1 to 10 Ipm, most preferably 1 to 4 Ipm. In some instances the first aeration rate is zero. For example in some instances, after the base media has been inoculated to create the first composition, the first composition is not aerated until the dissolved oxygen (DO) levels falls below a certain threshold, for example falls to below 10% of the initial dissolved oxygen concentration (at the point of inoculation). Once the DO has fallen below the predetermined threshold, then aeration is commenced to maintain a particular DO level. In some instances the threshold DO level at which aeration begins is an absolute DO level. In other instances the threshold DO level is a relative level, for example is down to 10% relative to the starting DO level at the point of inoculation of the BM. For example in some instances the composition may be a 100 L composition, which is inoculated with no aeration. Aeration may commence once the DO level falls to 10% of the initial DO level. In some instances the aeration is such that a threshold level of DO is maintained. In some instances the culture volume is 10L and the first aeration rate is in a range of 0.1 to 2.0 volume of air per volume of liquid per minute (vvm). In some instances the culture volume is 10L and the first aeration rate is greater than 0.1, 0.4, 0.6, 0.8, 0.9 or 1.0 vvm and is less than 0.4, 0.6, 0.8, 0.9, 1.0 or 2.0 vvm. In some instances, whatever the culture volume, the aeration is such that equivalent aeration is provided to that provided to a 10L culture with an aeration rate of 0.1 to 2.0 volume of air per volume of liquid per minute (vvm), or provided to a 10L culture with a first aeration rate that is greater than 0.1, 0.4, 0.6, 0.8,0.9 or 1.0 vvm and is less than 0.4, 0.6, 0.8, 0.9,1.0 or 2.0 vvm. In some instances the culture volume is 10L and the first aeration rate is in the range of 1 to 20 litres per minute (Ipm). In some instances the culture volume is 10L and the first aeration rate is greater than 1, 4, 6, 8, 9, 10 Ipm and is less than 4, 6, 8, 9, 10 or 20 Ipm. In some instances the first aeration rate is a flow rate of air in the range of 1 to 20 Ipm, preferably 1 to 10 Ipm, most preferably 1 to 4 Ipm. In some instances, whatever the culture volume, the aeration is such that equivalent aeration is provided to that provided to a 10L culture with an aeration rate of 1 to 20 Ipm of air, or provided to a 10L culture with a first aeration rate that is greater than 1, 4, 6, 8, 9 or 1 Ipm and is less than 4, 6, 8, 9, 10 or 20 Ipm. In some instances, the aeration rate is constant throughout the entire incubation period. In other instances, different aerations rates (including no aeration at all) are employed at different phases of the incubation - for example, the method may comprise a first and a second aeration rate. For example, in some instances the method comprises a second aeration rate. In some instances the composition is incubated at a first aeration rate and then a second aeration rate. In some instances the first aeration rate is lower than the second aeration rate, for example the first aeration rate may be 0.2 vvm and the second aeration rate may be 0.4 vvm. For example where the volume of the first composition is 10L the first aeration rate may be 0.2 vvm and the second aeration rate may be 0.4 vvm. In other instances, the first aeration rate is higher than the second aeration rate. For example, in some instances the method comprises a second aeration rate. In some instances the composition is incubated at a first aeration rate and then a second aeration rate. In some instances the first aeration rate is lower than the second aeration rate, for example the first aeration rate may be 2 Ipm and the second aeration rate may be 4 Ipm. For example where the volume of the first composition is 10L the first aeration rate may be 2 Ipm and the second aeration rate may be 4 Ipm. In other instances, the first aeration rate is higher than the second aeration rate. In some instances, the second aeration rate may be one of the values outlined above in relation to the first aeration rate. For example, in some embodiments the second aeration rate is in a range of 0.1 to 2.0 volume of air per volume of liquid per minute (vvm). In some instances the second aeration rate is greater than 0.1, 0.4, 0.6, 0.8, 0.9 or 1.0 vvm and is less than 0.4, 0.6, 0.8, 0.9, 1.0, 1.2, 1.4, 1.6, 1.8 or 2.0 vvm. In some instances the second aeration rate is in a range of 0.1 to 2.0 vvm, preferably 0.1 to 1.0 vvm and most preferably 0.1 to 0.4 vvm. In some instances the second aeration rate comprises a flow rate of air in the range of 1 to 20 litres per minute (Ipm). In some instances the first aeration rate is greater than 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 14, 16, 18 or 20 Ipm. In some instances the second aeration rate is a flow rate of air in the range of 1 to 20 Ipm, preferably 1 to 10 Ipm, most preferably 1 to 4 Ipm. In some instances the second aeration rate is a flow rate in the range of 1 to 20 Ipm (litres per minute), preferably 1 to 10 Ipm, most preferably 1 to 4 Ipm. In some embodiments it is not necessary to agitate the vessel or bioreactor, as is standard with most fungal culture methods. In some embodiments, the first composition is not agitated during the incubation step. In other instances the method does comprise some level of agitation. The agitation may be temporally manipulated so as to provide different levels of agitation at different specific points in the method. For instance, there are, in some instances, advantages to having no or very low agitation rates immediately after inoculation with the inoculum culture medium. The agitation is preferably set at a rate so as to not disturb the cohesive nature of the biomass macrostructure. In some instances the agitation is provided by the means of aeration, for example via the use of a bubble column. Such levels of agitation are considered to be sufficient. The skilled person will recognise when the level of agitation, when used, is too high. For example the level of agitation should be low so as to reduce and / or avoid shearing forces (e.g. on the hyphae). In some embodiments, the agitation is provided by mechanical stirring, for example by motor driven impeller arms, for example with Rushton impellers, or a stir plate. In some instances, where impeller arms are used for agitation, the agitation rate is in a range of 50 rotations per minute (rpm) to 400 rpm or 450 rpm or 500 rpm, optionally wherein the agitation rate is in a range of 50 rpm, 100 rpm, 110 rpm, 120 rpm, 130 rpm, 150 rpm, 160 rpm, 180 rpm, 210 rpm or 225 rpm up to 140 rpm, 160 rpm, 180 rpm, 210 rpm, 225 rpm, or 250 rpm, or 400 rpm or 450 rpm or 500 rpm. For example where the culture volume or bioreactor volume is 10 litres, the the agitation rate is in a range of 50 rotations per minute (rpm) to 400 rpm, optionally wherein the agitation rate is in a range of 50 rpm, 100 rpm, 110 rpm, 120 rpm, 130 rpm, 150 rpm, 160 rpm, 180 rpm, 210 rpm or 225 rpm up to 140 rpm, 160 rpm, 180 rpm, 210 rpm, 225 rpm, or 250 rpm, or 400 rpm or 450 rpm or 500 rpm. In some preferred embodiments, the agitation rate is less than or equal to 250 rpm. In some preferred embodiments the agitation rate is less than 600 rpm. In other preferred embodiments the agitation rate is from 100 to 200 rpm, optionally wherein the agitation rate is from 200 to 175 rpm, preferably wherein the agitation rate is about 150 rpm. The skilled person will appreciate that a suitable absolute agitation rate is difficult to determine, since the actual effect on shearing etc will change for a given agitation rate or rotations per minute depending on the volume of the culture. For instance an agitation rate of 150 rpm in a 100 L reactor is expected to have a larger impact and higher shearing forces on the biomass versus a smaller, 10 L reactor. Therefore in some instances the agitation rate is sufficient to provide the required mixing and / or aeration of the culture, but does not negatively impact the formation of the cohesive biomass. This is a parameter that the skilled person can readily determine simply by monitoring the effect of agitation on the formation of the cohesive, interconnected biomass. In a preferred embodiment, the mycelium biomass is not attached to a growth support, for example does not attach to any component in the bioreactor or vessel. In a preferred embodiment the mycelium biomass is free floating in the culture media Examples of a mycelium biomass that is free-floating in a liquid and / or is not attached to growth support can be found in Figure 5. In some embodiments, the biomass is attached to a solid support, for example to one or more internal surfaces or components of the bioreactor / vessel. In some instances the method involves culturing the biomass in a bag, such as a mesh bag within a reactor, which provides advantages in terms of harvesting the biomass. In some embodiments, the method is performed in an air lift, bubble column or single use bag bioreactor, optionally without mechanical agitation. In some embodiments, the pH is from 5.3 to 6.1. For example, the pH may be from 5.3 to 5.5. In a preferred embodiment the pH may be 5.4. In some instances the pH is greater than 3.5 and less than 8. For example the pH may be between 4.0 and 7.0, or between 4.5 and 6.5. The skilled person will be able to select an appropriate pH range for growing the fungal species. In some embodiments, the temperature in step (c) is between 25°C and 35°C. For example, the temperature may be 30°C. In some embodiments, the method comprises a step of adding an antifoaming agent to the base media or adding an antifoaming agent to the first composition, optionally wherein an antifoaming agent is added to the base media before step (b). The inoculum culture medium (ICM) comprising germinated spores and / or hyphae of a fungal species used to inoculate the base media is preferably prepared by inoculating a culture medium with spores, and allowing them to germinate over a number of hours, before an aliquot of this "starter" culture is used to inoculate the base media in step (b). Due to the hyphal nature of the mycelium, the skilled person will appreciate that it is difficult to accurately determine the density of the germinated spores after culture. For example, for single entities, such as spores, or yeast or bacterial cells, it is relatively easy to determine the number of entities per ml based on the optical density of a sample read at a particular wavelength. It is not typically straightforward to do this with hyphal strains. Accordingly, in one embodiment, the inoculum culture medium comprising germinated spores and / or hyphae of a fungal species that is used in step (b) can best be described by reference to a process in which 200pl of a suspension of spores at a density of between 1X106 and 5xl08 spores / ml are inoculated into a culture volume of 200ml culture media and incubated at 30°C for 21 hours at 150rpm agitation. This culture media may comprise about 30 g / L malt extract, about 5 g / L of soy peptone, yeast extract or other (organic or inorganic) nitrogen sources, and about 2 g / L glucose. Or, to put it another way, a culture that comprises spores at a density of between 1X103 and 5xl05 spores / ml is established and cultured with agitation for about 21 hours. In some instances the inoculum culture is cultured for at least 10 hours, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 25, 29, 30 or more hours. In preferred embodiments, step (b) (inoculating the base media with an inoculum culture medium comprising germinated spores and / or hyphae of a fungal species to form a first composition) involves inoculating the base media with a 1:1000 dilution of the inoculum culture medium comprising germinated spores and / or hyphae of a fungal species described above (i.e. an inoculum culture that was established with between 1X103 and 5x105 spores / ml and cultured with agitation for about 21 hours). In some embodiments, the inoculum culture medium is prepared by adding 0.1% (v / v) mycelium spores at a concentration of between IxlO6 and 5xl08 spores / ml (preferably lxlO7 spores / ml), for example in 200ml of inoculum media, and incubating at about 30°C at about 150 rpm agitation for about 21 hours, optionally wherein the inoculum media comprises about 30 g / L malt extract, about 5 g / L of soy peptone, yeast extract or other (organic or inorganic) nitrogen source and about 2 g / L glucose. In some embodiments, the inoculum culture medium is prepared by adding 0.1% (v / v) mycelium spores at a concentration of between IxlO6 and 5xl08 spores / ml (preferably lxlO7 spores / ml), for example in 200ml of inoculum media, and incubating at 30°C at 150 rpm agitation for 21 hours, optionally wherein the inoculum media comprises about 30 g / L malt extract, about 5 g / L of soy peptone, yeast extract or other (organic or inorganic) nitrogen source and about 2 g / L glucose. The inoculum culture medium may be prepared as described in the Examples. In some embodiments, the media is inoculated with a high concentration of spores. For example, the media may be inoculated with between lxlOA7 and 5xlOA8 spores / L(dm3). For example, the inoculation culture medium may comprise between 1x10^7 and 5x10^8 spores / m. In some embodiments, the media is inoculated with an inoculation culture medium at about a 1:1000 dilution ratio (ICM:media). In some embodiments, the media is inoculated with ICM at between 1:100 and 1:1000 dilution ratio (ICM: media). In some embodiments, the media is inoculated with an inoculation culture medium at about 1%. In some embodiments, the media is inoculated with ICM at between 1% and 10%. In some instances, the media is inoculated with a concentration of spores that causes quorum sensing. In some embodiments, the incubation step occurs for between 2 and 8 days, optionally between 2 and 6 days, between 3 and 5 days and preferably wherein the incubation step occurs for about 4 days. In some embodiments, the incubation step occurs for at least 24 hours, at least 36 hours, at least 48 hours, at least 60 hours, at least 72 hours, at least 84 hours, at least 96 hours or at last 108 hours. In some embodiments, the incubation step occurs for less than 192 hours, less than 180 hours, less than 168 hours, less than 156 hours, less than 144 hours less than 192 hours, less than 180 hours, In some embodiments, the incubation step occurs for about 24 hours, 36 hours, 48 hours, 60 hours, 72 hours, 84 hours, 96 hours, 108 hours or 120 hours. In some embodiments, the incubation step occurs for 24 hours, 36 hours, 48 hours, 60 hours, 72 hours, 84 hours, 96 hours, 108 hours or 120 hours. In some embodiments, the incubation step occurs for about 24, 67, 69, 70, 72, 89, 90, 93, 95, 96 or 120 hours. In some embodiments, the incubation step occurs for 24, 67, 69, 70, 72, 89, 90, 93, 95, 96 or 120 hours. In some embodiments, the mycelium biomass is produced by batch culture, fed batch culture, in a chemostat or by continuous culture. In some embodiments, the base media is sterilised. The sterilisation may occur by any suitable method. For example, sterilization may be achieved by autoclaving and / or by filtration, preferably by autoclaving. In some embodiments, the method further comprising a step of sterilising the base media (e.g. between step (a) and (b)), optionally by autoclaving the media. In some embodiments, the method uses a fungal species as described elsewhere herein. In some embodiments, the fungal species belongs to a division selected from Mucoromycetes, Ascomycetes or Basidiomycetes. In some embodiments, the fungal species belongs to the Mucoromycetes division. In some embodiments, the fungal species belongs to a class selected from Eurotiomycetes or Sordariomycetes. In some embodiments, the fungal species is a Rhizopus, Blakeslea, Fusarium, Aspergillus or Neurospora species. In some embodiments, the mycelium biomass is from a fungal species belonging to a genus selected from Rhizopus or Blakeslea. In some embodiments, the mycelium biomass is from a fungal species in the Rhizopus genus. In some embodiments, the mycelium biomass is from a fungal species belonging to the genus Blakeslea. In some embodiments, the mycelium biomass is from a fungal species belonging to the genus Fusarium, In some embodiments, the mycelium biomass is from a fungal species belonging to the genus Aspergillus. In some embodiments, the mycelium biomass is from a fungal species belonging to the genus Neurospora. In some embodiments, the fungal species is Rhizopus microsporus, Rhizopus oryzae, Rhizopus chinensis, Rhizopus oligosporus, Blakeslea trispora, Aspergillus oryzae, Aspergillus niger, Fusarium venenatum, Neurospora crassa or Neurospora intermedia. In some embodiments, the mycelium biomass is from a fungal species selected from Rhizopus oligosporus, Rhizopus microsporus, Rhizopus oryzae, Rhizopus chinensis and Blakeslea trispora. In some embodiments, the mycelium biomass is from a fungal species selected from Rhizopus oligosporus, Rhizopus microsporus, Rhizopus chinensis and Blakeslea trispora. In some embodiments, the mycelium biomass is from Rhizopus oligosporus. In some embodiments, the mycelium biomass is from Rhizopus microsporus. In some embodiments, the mycelium biomass is from Rhizopus oryzae. In some embodiments, the mycelium biomass is from Rhizopus chinensis. In some embodiments, the mycelium biomass is from Blakeslea trispora. In some embodiments, the mycelium biomass is from Aspergillus oryzae. In some embodiments, the mycelium biomass is from Aspergillus niger. In some embodiments, the mycelium biomass is from Fusarium venenatum. In some embodiments, the mycelium biomass is from Neurospora crassa. In some embodiments, the mycelium biomass is from Neurospora intermedia. In some embodiments, the mycelium biomass is from a food grade fungal species, such as those described elsewhere. In some embodiments, the method comprises step (d) harvesting the mycelium biomass. The harvesting step may comprise separating the mycelium biomass from the first composition by gravitational separation. For example, in some embodiments the harvesting is performed using one or more mesh bags, a belt sieve, flange, valve or pump. A person skilled in the art would know that there are several ways a product can be harvested from the bioreactor. In some embodiments, the harvesting step comprises separating the mycelium biomass from the first composition by pumping the first composition out of a vessel in which the incubation step occurs and / or pouring the first composition out of a vessel in which the incubation step occurs. In some embodiments, the method further comprises: • washing the harvested mycelium biomass; and / or • providing heat treatment to the harvested mycelium biomass; and / or packaging the harvested mycelium biomass; and / or • freezing the packaged mycelium biomass at a temperature in a range of -20°C to -1°C. In some instances, the heat treatment involves subjecting the mycelium biomass to a temperate in the range 60 to 70 °C for 5 to 30 mins, preferably subjecting the mycelium biomass to 65°C for 15 minutes. In some instances, the heat treatment inactivates the fungal cells and / or reduces the RNA content to 2% or less. In some instances, the heat treatment is performed in a water bath, using steam or by applying another heat source. In some embodiments, the packaging step involves sealing the mycelium biomass in food grade plastic, optionally wherein the sealing comprises vacuum packing the mycelium biomass in food grade plastic. In some embodiment, the method further comprises a step of adding one or more flavouring agents, fats, colours and / or flavour enhancers to the harvested mycelium biomass. In some embodiments, the method further comprises a step of adding one or more functional ingredients to the mycelium biomass. The flavouring agents, fats, colours and / or flavour enhancers and functional agents may be natural. The flavouring agents, fats, colours and / or flavour enhancers may be vegetarian and / or vegan. Functional ingredients may include, but are not limited to, the following: starches, modified starches, proteins, hydrocolloids and fibres. In some embodiments, the method further comprises steps of: • filling the harvested mycelium biomass into one or more molds; and / or • pressing the harvested mycelium biomass. The mold may be log-shaped. The mold may have a cross-section in the shape of a whole-cut meat, e.g. a steak or a chicken fillet. In some embodiments, the method further comprises a step of slicing the pressed mycelium biomass, e.g. into steak-shaped pieces. A third aspect of the invention relates to a method of processing a mycelium biomass obtainable from the methods of the second aspect (or methods otherwise described herein) into a food product, the method comprising: (a) washing the mycelium biomass; and / or (b) providing heat treatment to the harvested mycelium biomass; and / or (c) adding one or more flavouring agents, fats, colours and / or flavour enhancers to the harvested mycelium biomass; and / or (d) filling the mycelium biomass into one or more molds; and / or (e) pressing the harvested mycelium biomass, wherein steps (a) to (c) are optional. The method may further comprise a step of slicing the product of step (e). The steps, mycelium biomass and methods may be as otherwise described herein. A fourth aspect of the invention relates to a method for processing a mycelium biomass as defined according to the first aspect (or as otherwise described herein) into a food product comprising: (a) washing the mycelium biomass; and / or (b) providing heat treatment to the harvested mycelium biomass; and / or (c) adding one or more flavouring agents, fats, colours and / or flavour enhancers to the harvested mycelium biomass; and / or (d) filling the mycelium biomass into one or more molds; and / or (e) pressing the harvested mycelium biomass, wherein steps (a) to (c) are optional. The method may further comprise a step of slicing the product of step (e). The steps, mycelium biomass and methods may be as otherwise described herein. In some embodiments in accordance with any aspect of the invention, the pressing step comprises compressing the internal three-dimensional hyphal structures in the mycelium biomass along one plane and / or aligning the mycelium fibre structures in a direction perpendicular to the direction of the pressing. The grouping and directionality of many hyphae is beneficial because it provides the biomass with texture at the macroscopic level and allows it to present as a single mass. Benefits of using a cohesive biomass compared to a slurry is that a liquid slurry biomass that is pressed can break away with no inherent adhesion and are less 'meat like' textu rally In some embodiments, the mold comprises perforations and the pressing step reduces the moisture content of the biomass to from 20% to 95%, preferably from 50% to 80%. In some embodiments, the method further comprises cutting, slicing or dividing the pressed mycelium into smaller pieces. In some embodiments, the mold had a cross-section in the shape of a steak or other whole-cut meat product. In some embodiments, the base media comprises malt extract and / or glucose as the carbon source. In some embodiments, the base media comprises a hydrolysate, such as soy peptone or yeast extract, as the nitrogen source. In some embodiments, the base media is substantially free of calcium ions. In some embodiments, the base media comprises between 0.1 to 10 g / L nitrogen source and 5 to 50 g / L carbon source. In some embodiments, the base media comprises: • between 0.78 and 6 g / L of soy peptone, yeast extract or other (organic or inorganic) nitrogen source (preferably 5 g / L); and / or • at least 2% w / v glucose; and / or. • a trace metal / mineral solution; and optionally • between 20 and 50 g / L (preferably 30 g / L) of an organic carbon source complete with organic vitamin content (e.g. malt extract) or defined carbon source (e.g. glucose) in combination with defined vitamin content. In some embodiments, the micronutrients in base media are sufficient to allow growth of the fungal species when present in combination with the carbon source and the nitrogen source. In some embodiments, the micronutrients are one or more of trace metals, minerals and vitamins. Additionally or alternatively, the micronutrients may be present in the form of malt extract. In some embodiments, the base media comprises water. For example, the water is ultrapure water and / or distilled water and / or is sterile and / or is tap water that has been treated. The sterile water may be sterilised tap water, such as sterilized tap water that is at least of reverse osmosis quality. In some embodiments, the base media comprises an antifoam agent. In a fifth aspect, the invention relates to a mycelium biomass obtained by a method of an aspect of the invention ora method otherwise described herein. In a sixth aspect, the invention relates to a food product comprising a mycelium biomass obtained by a process of the invention. In a further aspect, the invention relates to the use of a mycelium biomass as described herein or according to the first aspect in preparing a food product. In a further aspect, the invention relates to the use of a mycelium biomass obtainable from a method of the second aspect or a method described herein in preparing a food product. In a further aspect, the invention relates to the use of a mycelium biomass obtained by the process of the invention or as described herein in the manufacture of a food product. In a further aspect, the invention relates to the use of a mycelium biomass obtained by the process of the invention or as described herein in the manufacture of an animal feed. In a further aspect, the invention relates to a food product obtained by the process of the invention or as described herein. In a further aspect, the invention relates to an animal feed comprising the product obtained by the process of the invention or as described herein. In a further aspect the invention provides a method of preparing an inoculum culture for the preparation of a mycelial biomass, said method comprising establishing and culturing an inoculum culture as set out above. The mycelial biomass of the invention may be used to produce spores for establishing a further inoculum for use in producing a further mycelium biomass of the invention, or for use in a method of the invention. In a further aspect, the invention relates to a base media composition for use in culturing a mycelium biomass according to the aspect comprising between 0.78 and 6 g / L of soy peptone, yeast extract or other nitrogen source (preferably 5 g / L); between 20 and 50 g / L of malt extract (preferably 30 g / L); and at least 2% w / v glucose. In a further aspect, the invention relates to the use of the media composition as defined in the method of the second aspect or in a method as described herein. In a further aspect, the invention relates to the use of a fungal species in a food product, preferably wherein the food product is a whole-cut meat alternative. The fungal species is as defined herein in relation to any of the aspects. In a further aspect, the invention relates to the use of a mold comprising perforations in the preparation of a food product comprising a mycelium biomass obtainable from the methods of the second aspect of the inventions and / or a mycelium biomass as defined in accordance with the first aspect. The invention also provides a method of producing a food product from a mycelium biomass comprising: a. heat treating the mycelium biomass; and / or b. optionally adding one or more flavouring agents, fats, colours, flavour enhancers and / or functional ingredients to the mycelium biomass; and / or c. filling the mycelium biomass into one or more molds; and / or d. pressing the harvested mycelium biomass, optionally wherein the biomass is as defined in accordance with the first aspect. Preferences for features of this aspect are as described elsewhere herein, for example preferences for the genus or species of mycelium, the heat treatment, flavouring agents etc. are as set out elsewhere. The method may comprise further steps as outlined above in relation to other aspects. In a further aspect, the present disclosure provides a method for producing mycelium biomass, the method comprising: sterilizing a mixture of a base media composition and an antifoam solution under a first set of parameters; adding an organic carbon source solution to the mixture; mixing an inoculum of mycelium or spores culture medium with the mixture to form a first composition, and; aerating the first composition at a pre-defined aeration rate, wherein the aeration rate is programmed to vary over time. In some embodiments the method also comprises the step of harvesting the mycelium biomass from the aerated first composition. In some embodiments, the method for producing mycelium biomass comprises: obtaining a base media composition; sterilizing a mixture of the base media composition and the antifoam solution under a first set of parameters; obtaining an autoclaved organic carbon source solution in the mixture; controlling a second set of parameters for obtaining an inoculum culture medium, mixing the inoculum culture medium in the mixture to form a first composition, and; aerating the first composition at a pre-defined aeration rate, wherein the aeration rate is programmed to vary; and harvesting the mycelium biomass from the aerated first composition. The method further comprises obtaining an antifoam solution. Preferences for features of this aspect are as described elsewhere herein, for example preferences for the genus or species of mycelium, the aeration rate or level and media are as set out elsewhere. In this regard, the method provides a comprehensive and well-optimized approach to the mycelium biomass production, the combination of sterilization, controlled parameters, and aeration helps minimize the risk of contamination, ensuring the purity of the mycelium biomass. This is essential for industries requiring high-quality and uncontaminated mycelium biomass for various applications, such as food production, pharmaceuticals, or biotechnology. In a further aspect, the present disclosure provides a bioreactor system for producing mycelium biomass, the bioreactor system comprising: a vessel configured to obtain a base media composition; a control arrangement configured to regulate a second set of parameters; the vessel configured to obtain an autoclaved organic carbon source solution in the mixture; the vessel configured to obtain an inoculum culture medium; an agitator configured to mix the inoculum culture medium in the mixture to form a first composition; and an aeration unit configured to aerate the first composition at a pre-defined aeration rate. In some embodiments, the vessel is further configured to comprise an antifoam solution. In some embodiments, the bioreactor system further comprises an autoclave arrangement configured to sterilize a mixture of the base media composition and the antifoam solution, optionally under a first set of parameters. In some embodiments, the bioreactor system comprises a harvesting mechanism configured to collect the mycelium biomass from the aerated first composition. The aeration rate may be as described elsewhere herein. In some embodiments, the aeration rate is programmed to vary throughout the fermentation process. For example, the aeration rate may be programmed to vary from a first aeration rate to a second aeration rate, such as an aeration rate as defined elsewhere herein. In a further embodiment, the bioreactor system comprises: a vessel configured to comprise an antifoam solution; an autoclave arrangement configured to sterilize a mixture of the base media composition and the antifoam solution under a first set of parameters; and a harvesting mechanism configured to collect the mycelium biomass from the aerated first composition. In one embodiment the bioreactor system comprises: a vessel configured to obtain a base media composition; a control arrangement configured to regulate a second set of parameters; the vessel configured to obtain an autoclaved organic carbon source solution in the mixture; the vessel configured to obtain an inoculum culture medium; an agitator configured to mix the inoculum culture medium in the mixture to form a first composition; and an aeration unit configured to aerate the first composition at a pre-defined aeration rate. In this regard, the bioreactor system presents a suite of technical advantages encompassing integrated sterilization, automated control, heterogeneous composition, optimized aeration, and streamlined harvesting. The aforementioned components of the bioreactor system operate synergistically, establishing a controlled and sterile environment to produce the mycelium biomass. The bioreactor system maintains a nutrient-rich setting, facilitating efficient, scalable, and high-quality mycelium biomass production. Moreover, the bioreactor system's adaptability to dynamic conditions, coupled with minimized contamination risks, ensures a robust and reliable process from initial production of the mycelium biomass to harvesting of the mycelium biomass. Throughout the present disclosure the term "mycelium biomass" as used herein refers to the mass or collective growth of mycelium, which is the vegetative part of a fungus, consisting of a network of thread-like structures called hyphae. In this regard, the purpose of producing mycelium biomass is to use it as a key ingredient in the development of meat alternatives and to create resource-efficient, and consumerappealing meat alternatives that closely replicate the qualities of traditional meat products such as for example steaks and chicken breasts, and to offer a more sustainable option for generating protein-rich foods. In this regard, the production of mycelium biomass involves a unique combination of upstream and downstream process. In the upstream process, mycelium is grown by submerged fermentation as a uniquely cohesive, solid but malleable structure in a liquid growth media within a controlled environment and it is harvested and heat-treated followed by a series of post-harvest treatments. Subsequently, in the downstream phase, the heat-treated mycelium is blended with other selected ingredients and subjected to various physical methods to create a final food product, such as steaks and chicken breasts with desirable characteristics. Optionally, the mycelium is grown in the form of a cohesive, non-dispersed biomass, which is solid but malleable, wherein the mycelium biomass has an interconnected hyphal structure. In this regard, the term "cohesive" indicates that the mycelium biomass takes on an aggregated three-dimensional macro-structure or shape in the form of a compact mass, preferably globular. The term "non-dispersed" as presented herein refers to the fact that the mycelium biomass is not dispersed, suspended or disaggregated throughout the fermentation liquid in an aqueous or slurry-like manner. The term "malleable" denotes a state between firm and soft, implying a certain degree of pliability. Additionally, the term "globular" indicates that the mycelium biomass preferably, in some iterations, takes on a rounded shape. For example, the rounded shape may be substantially spherical or spherical. The term "hypha (plural: hyphae)” is a thread-like structure that constitutes the basic unit of the fungal body. Notably, the hyphae are the building blocks of the mycelium. The hyphae are the thin, elongated structures that can be either septate or non-septate (aseptate), depending on whether the hyphae have cross-walls (septa) dividing the hyphal cell into compartments. The hyphae play a crucial role in the life cycle of fungi, serving as the means for the fungus to explore its environment, decompose organic matter, and obtain nutrients by secreting enzymes into their surroundings. It will be appreciated that the interconnected hyphal structure refers to the specific arrangement of said thread-like structures in the mycelium biomass in which the connections between the hyphae remain intact to a degree that the biomass maintains a cohesive and non-dispersed shape, and that the interconnection of the hyphae contribute to the biomass' texture and overall characteristics. Macromorphology and textural qualities of fungal mycelium are influenced when conditions favour either long elongated unbranched growth or shorter, more highly branched growth. The interconnected hyphal structure enables the implementation of a proprietary physical fiber-alignment process. Said process allows for easy and efficient processing of the mycelium into whole-cut products, such as steaks, optionally without the requirement of external binders or other intensive structuring processes such as extrusion. The method comprises obtaining a base media composition and an antifoam solution. The method comprises obtaining a base media composition and an antifoam solution. Herein the term "base media composition" refers to a nutrient-rich mixture i.e., a combination of various components or substances that are blended to form a unified mixture. Optionally, the specific formulation of the base media composition can vary depending on the requirements of the mycelium biomass being produced. It typically includes a combination of ingredients that support the growth and development of the mycelium biomass. Herein the "antifoam solution" also known as defoamer or antifoaming agent, is a chemical additive used to reduce or eliminate excessive foam during a fermentation process. The composition of the antifoam solution may vary but typically includes antifoaming agents such as silicone-based compounds. In some specific embodiments, the base media composition comprises an organic nitrogen source, an organic carbon source, one or more micronutrient sources, water and optionally growth factors and / or a malt extract. The water may be distilled water. In some specific embodiments the typical composition of the base media is 30 g / L malt extract, which is derived from malted barley containing sugars, nutrients, and other compounds. The malt extract is a well-balanced and reliable source of nutrients, and it provides the necessary components for the growth of the mycelium biomass. Additionally, the base media composition contains an organic nitrogen source such as soy peptone or yeast extract or other organic nitrogen source at a concentration of 0.78 to 6 g / L, for providing essential building blocks and growth of the mycelium biomass. In some specific embodiments the base media composition comprises the organic carbon source for energy production and for cellular structures. Furthermore, the base media composition may comprise one or more micronutrient sources such as iron for use as co-factors in various metabolic processes, and water, as a biological solvent and transport medium for nutrients and minerals. It will be appreciated that the use of ultrapure water ensures a clean and controlled environment for the growth of the mycelium biomass without introducing uncontrolled levels of mono and divalent ions (such as sodium and calcium). This base media composition provides a suitable environment with the necessary nutrients for the growth of mycelium. In this regard, the base media composition is prepared by weighing and mixing the aforementioned ingredients to obtain a mixture therefrom. Accordingly, in some embodiments, the base media composition comprises an organic nitrogen source, an organic carbon source, one or more micronutrient sources and water. Optionally, the base media composition can include growth factors and / or a malt extract. Therefore, in one embodiment, the base media composition may further comprise growth factors and / or a malt extract. In some embodiments, the base media composition comprises a malt extract, an organic nitrogen source, an organic carbon source, one or more micronutrient sources, water and growth factors and distilled water. In some specific embodiments the inclusion of the distilled water in the base media composition ensures the purity and consistency of the base media composition for the mycelium biomass. The distillation avoids introducing uncontrolled levels of mono and divalent ions, such as sodium and calcium, providing a controlled environment for fungal growth of a desired morphology. The use of the distilled water contributes to the reproducibility and reliability of the method, thereby enhancing the quality and consistency of the resulting mycelium-based products, such as meat alternatives. In some specific embodiments the method may comprise sterilizing a mixture of the base media composition and the antifoam solution under a first set of parameters. The term "sterilizing" as used herein refers to a process of completely eliminating or destroying all forms of microorganisms, including bacteria, viruses and fungi, including spores. The mixture comprises the base media composition and the antifoam solution. The mixture is sterilized to eliminate any potential contaminants and ensure aseptic conditions for the growth of the mycelium biomass. In this regard, autoclaving is used for sterilization. The sterilization involves exposing the obtained mixture to high-pressure steam at elevated temperatures. The combination of heat and pressure allows inactivation of microorganisms, including bacteria, fungi, and other potential contaminants. Furthermore, in some specific embodiments, the sterilization process is carried out under specific process conditions or the first set of parameters. Optionally, the first set of parameters comprises a first temperature in a range of 100°C to 150°C, a first period in a range of 15 minutes to 35 minutes, a first rotational speed in a range of 50 rotations per minute to 1000 rotations per minute. Optionally, the first temperature is in a range of 100 °C, 105 °C, 115 °C, or 130 °C up to 120 °C, 130 °C, 140 °C or 150 °C. Furthermore, the first period is in a range of 15 minutes, 18 minutes, 23 minutes, 25 minutes or 30 minutes up to 35 minutes. Herein the "first rotational speed" refers to a controlled speed at which the mixture is stirred or rotated during the sterilization process, and the first rotational speed plays important role in achieving effective and uniform sterilization of the base media composition and the antifoam solution, the first rotational speed is in the range of 50, 70, 80, 100, 110, 120, 130, or 150 rotation per minute up to 140, 160, 180, 210, 225, or 250, or up to 1000 rotation per minute. In some embodiments the agitation rate is in a range of 50 rotations per minute (rpm) to 400 rpm, optionally wherein the agitation rate is in a range of 50 rpm, 100 rpm, 110 rpm, 120 rpm, 130 rpm, 150 rpm, 160 rpm, 180 rpm, 210 rpm or 225 rpm up to 140 rpm, 160 rpm, 180 rpm, 210 rpm, 225 rpm, or 250 rpm, or 400 rpm. It will be appreciated that the first set of parameters are essential to the effectiveness of the sterilization process. The aforementioned ranges of the temperature, the period, and the rotational speed are selected to create an environment that is suitable to the mycelium growth while maintaining the integrity of the components in the mixture. The method may comprise obtaining an autoclaved or otherwise sterilised organic carbon source solution in the mixture. In some embodiments the term "autoclaved organic carbon source solution" as used herein refers to a stock solution of 40% organic carbon source which is prepared and autoclaved to ensure sterility. The autoclaved organic carbon source solution is introduced to the overall sterilized mixture containing the base media composition and the antifoam solution. The autoclaved organic carbon source acts as a source of carbon for the fungi (namely, mycelium) and facilitates its growth. Moreover, in some embodiments, the method comprises controlling a second set of parameters for obtaining an inoculum medium. Herein the "controlling" refers to the adjustment of the second set of parameters such as the second temperature, the second rotational speed, the pH value, and the second period to maintain and manage certain conditions within predefined ranges to optimize the growth and development of the mycelium. In some specific embodiments the second set of parameters comprises a second temperature in a range of 20°C to 42°C, a second rotational speed in a range of 50 rotations per minute to 800 or 50 rotations per minute to 400 rotations per minute, a pH value in a range of 4.5 to 7 or 4 to 8, or 5.3 to 6.1, a second period in a range of 2 days to 8 days. In some specific embodiments the second temperature is in a range of 20 °C, 22 °C, 24 °C, 26 °C, 28 °C or 40 °C up to 42 °C. In some specific embodiments the second rotational speed is in a range 50 rpm, 100 rpm, 110 rpm, 120 rpm, 130 rpm, 150 rpm, 160 rpm, 180 rpm, 210 rpm or 225 rpm, (rotation per minute) up to 140 rpm, 160 rpm, 180 rpm, 210 rpm, 225 rpm, or 250 rpm, or up to 800 rpm. In some embodiments the agitation rate is in a range of 50 rotations per minute (rpm) to 400 rpm, optionally wherein the agitation rate is in a range of 50 rpm, 100 rpm, 110 rpm, 120 rpm, 130 rpm, 150 rpm, 160 rpm, 180 rpm, 210 rpm or 225 rpm up to 140 rpm, 160 rpm, 180 rpm, 210 rpm, 225 rpm, or 250 rpm, or 400 rpm. In some specific embodiments the pH value lies in a range of 4.5 to 7 or 4 to 8, or 5.3 to 6.1. In some specific embodiments the second period lies in a range of 2, 3, 5, 6 or 7 up to 3, 4, 5, 6, 7 or 8 days. Beneficially, the second temperature range ensures that the environment is within a suitable range for mycelium growth, the second rotational speed facilitates proper mixing for the mycelium to receive nutrients and oxygen. The pH value is maintained within a range that supports the physiological needs of the mycelium and the specified second period allows sufficient time for the mycelium to proliferate and reach the desired biomass. Furthermore, simultaneously with control of the second set of parameters, the method involves obtaining a meticulous preparation of the inoculum culture medium. Herein the term "inoculum culture medium” refers to a nutrient-rich substrate containing concentrated microorganisms, such as fungal spores or the mycelium. Furthermore in some specific embodiments the method comprises mixing the inoculum culture medium in the mixture to form a first composition. In some specific embodiments the inoculum culture medium comprises a solution of spores of the desired species, a malt-based complex media in a concentration of 30 g / L with respect to a total concentration of the first composition, an organic nitrogen source in a concentration of 5 g / L with respect to a total concentration of the first composition, the autoclaved organic carbon source solution in a concentration of 7.8 to 30 g / L with respect to a total concentration of the first composition, with respect to a total concentration of the first composition. In some embodiments, during fermentation the organic carbon source is supplemented after it is depleted to maintain the concentration at up to 20 g / L. The term "spores" as used herein refer to reproductive structures produced by fungi. The spores are typically small, single-celled structures that can develop into new fungi under suitable conditions. In this regard, in some embodiments, the spores from a designated species are either cultured on agar supplemented with a complex media, which could be for example Potato Dextrose optionally in the concentration of 5-80 g / L, or one or more of malt-based complex medium optionally in the concentration of 7.8 to 30 g / L with respect to a total concentration of the first composition, an organic nitrogen source such as soy protein or yeast extract optionally in a concentration of 5 g / L with respect to a total concentration of the first composition, agar optionally in a concentration of 10 to 20 g / L with respect to a total concentration of the first composition, and autoclaved organic carbon source solution optionally in a concentration of 2 g / L with respect to a total concentration of the first composition and incubated optionally for 1 to 4 weeks at a temperature between 20 and 42 °C with atmospheric gaseous exchange. Herein, the term "Tween solution" refers to a solution containing Tween, which is a type of surfactant or emulsifier. Specifically, the Tween is a non-ionic detergent composed of sorbitan esters and ethylene oxide, often used in microbiology and molecular biology. Advantageously, the Tween solution serves to create an environment conducive to the efficient collection and processing of spores. Advantageously, the Tween solution aids in preventing clumping and aggregation of the spores, facilitating their even dispersion in the solution. In some embodiments, following incubation, the harvested spores are meticulously processed: collected in a Tween solution, filtered, centrifuged, and washed before adjusting to a concentration of lxlOA6 and 5x10^8, typically lxl0A7 spores / ml (milliliter). In some embodiments the spore preparation is stored frozen for subsequent use in the inoculum creation process. In the subsequent steps of the method, the thawed (or fresh) spore preparation is introduced into shake flasks containing the base media composition, with the organic carbon source solution (that may be a 40% solution) added post-autoclaving, optionally to a final concentration of 7.8 to 30 g / L, typically 20 g / L. Optionally, the incubation in a shaker incubator at controlled conditions facilitates the initiation of mycelium growth over a specified duration. The resulting medium, comprising the base media composition, the antifoam solution, and the introduced inoculum culture medium, forms the essential "first composition" for subsequent stages. This process ensures the homogenous integration of the inoculum culture medium into the larger mixture, providing an environment rich in essential nutrients for optimal mycelium development. The resulting first composition serves as the essential component for the mycelium biomass production process for further growth. Furthermore, the method comprises aerating the first composition at a pre-defined aeration rate, wherein the aeration rate is programmed to vary throughout the process. The term "aeration" refers to the introduction of air into a mixture or medium. The aeration (namely, aerating) plays an important role in providing oxygen to the growing mycelium, supporting its metabolic processes. The aeration process is conducted at a pre-defined rate, wherein the aeration rate is programmed to vary throughout the process. The pre-defined aeration rate or rates specify the volume of air introduced per volume of liquid per minute. Preferences for methods of aeration are set out elsewhere herein. Optionally, the pre-defined aeration rate or rates are in a range of 0.1 volume of air per volume of liquid per minute to 0.9 volume of air per volume of liquid per minute, or in a range of 0.1 volume of air per volume of liquid per minute to 1.0 volume of air per volume of liquid per minute, or in a range of 0.1 vvm to 2.0 vvm. The aforementioned range indicates the quantity of air provided relative to the volume of the liquid medium i.e., the fermentation broth or the first composition. Advantageously, the pre-defined aeration rate or rates are adjustable within the range of 0.1, 0.4, 0.6, or 0.8 volume of air per volume of liquid per minute (vvm) up to 0.4, 0.6, 0.8 or 0.9 vvm or up to 1.0 vvm or up to 2.0 vvm, allowing for optimization based on the specific requirements of the mycelium cultivation process. Accordingly, in one embodiment, the pre-defined aeration rates or rates are in a range of 0.1 vvm to 0.9 vvm, or 0.1 vvm to 0.9vvm. In another embodiment, the pre-defined aeration rates or rates are in a range of 0.1 vvm to 0.4 vvm. In preferred embodiments, the pre-defined aeration rates or rates are in a range of 0.1 vvm to 0.2 vvm. For example, given pre-defined aeration rates can include 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19 and 0.2 vvm. A first aeration rate may be 0.2 vvm and a second aeration rate may be 0.4 vvm. Moreover, in some embodiments the method comprises harvesting the mycelium biomass from the aerated first composition. In this regard, the mycelium in the form of large, globular masses is collected and the harvested mycelium biomass is further processed. During the harvesting, the mycelium biomass is removed and separated from the aerated first composition, for example by gravitational separation. The harvesting may be performed using mesh bags at a small scale or a belt sieve or similar in a larger scale, continuous process. The mycelium biomass may be free-floating or adhered to surfaces within a bioreactor system. Optionally, the method comprises a size reduction step where the masses of the mycelium biomass are broken apart into smaller chunks. Optionally, the method comprises washing the harvested mycelium biomass; providing heat treatment to the harvested mycelium biomass; packaging the harvested mycelium biomass; and freezing the packaged mycelium biomass at a temperature in a range of -20°C to -1°C. In this regard, in some embodiments the harvested mycelium is washed with water, preferably reverse osmosis water, to remove any residual medium, impurities, or unwanted substances. Beneficially, the washing ensures the purity and cleanliness of the harvested mycelium biomass. Optionally, the washing may involve several changes of water and agitation / compression of the mycelium biomass to facilitate the process of removing residual fermentation broth or the aerated first composition. Then the harvested mycelium biomass is subjected to the heat treatment process which serves the dual purpose of inactivating the fungi and reducing its RNA content to an acceptable level for food purposes (2% according to WHO guidelines). The heat treatment also acts as a pasteurisation step and may be performed by immersing the harvested mycelium biomass in a water bath and holding it at a certain core temperature for a certain time, typically in some specific embodiments at 60 to 70 °C for 5 to 30 mins, for example, 65°C for 15 minutes. In some iterations the method of the heat treatment may involve steam or another method of heating, or the RNA reduction may be achieved by an alternate method to heating, for example physical, chemical, or enzymatic methods. In some embodiments of the method the mycelium is removed from the water bath and gravitationally drained of water and chilled. The mycelium may be packaged, e.g., vacuum packed in food-grade plastic and labelled. The packaged mycelium may be stored frozen at -18°C or below before later processing into a food product in the downstream process. Optionally, the packaged mycelium biomass is frozen at a temperature in a range of -80°C, -20°C, -19°C, -18°C, -17°C, -16°C, -15°C, -14°C, -13°C,-12°C,-11°C,-10°C, -9°C,-8°C,-7°C, -6°C,-5°C,-4°C, -3°C or -2°C, up to -18°C, -17°C, -16°C, -15°C, -14°C, -13°C, -12°C, -11°C, -10°C, -9°C, -8°C, -7°C, -6°C, -5°C, -4°C, -3°C, -2°C, or -1°C. Optionally, the method further comprises employing flavouring agents in the harvested mycelium biomass; employing natural fats in the harvested mycelium biomass; and employing flavour enhancers, herbs, spices, carbohydrates, and proteins. Herein, the hydrocolloids refer to substances that form a gel-like consistency when mixed with water. The plant starches, derived from sources such as corn or potatoes, can act as thickeners or stabilizers. The natural colours are derived from plant sources and are used to impart colour to the final product i.e., the mycelium biomass. Employing the aforementioned ingredients into the harvested mycelium biomass can contribute to texture, stability, and visual appeal. Moreover, the flavouring agents are added to the mycelium biomass to enhance its taste profile. The flavouring agents allows for customization, and various natural or synthetic flavours that can be employed to produce the mycelium biomass with specific sensory characteristics. Furthermore, the natural fats, such as plant-based oils, are employed to the mycelium biomass to enhance its mouthfeel, texture, and overall sensory experience wherein natural fats also contribute as a nutrition to the product. Additionally, the flavour enhancers can intensify taste, while herbs and spices contribute distinctive aromatic profiles. Optionally, the carbohydrates and the proteins provide additional nutritional value and texture to the final product. Optionally, by incorporating hydrocolloids, starches, colours, flavouring agents, natural fats, and a variety of other ingredients, the mycelium biomass can be transformed into a more-realistic meat-like texture. Optionally, and as set out elsewhere herein, the method may further comprise, filling the harvested mycelium biomass into one or more molds; pressing the harvested mycelium biomass to provide a shape to the harvested mycelium biomass, wherein the pressing comprises compressing the harvested mycelium biomass so that internal three-dimensional hyphal structures are compressed into flatter structures along one plain to give a fibrous structure, mimicking animal muscle fibre, and aligning the mycelium fibre structures in a direction perpendicular to the direction of the pressing; and in some instances slicing the harvested mycelium biomass into one or more portions of the harvested mycelium biomass. As set out elsewhere, the term "molds" refer to containers or shapes that the mycelium biomass is processed in. The mycelium biomass is filled into one or more molds and is subjected to a pressing process. The pressing process involves applying pressure to the mycelium biomass within the one or more molds to give it a specific shape. The term "compressing" as used herein refers to a process in which three-dimensional hyphal structures within the mycelium biomass are compacted into flatter structures, which together provide a fibrous texture to the mycelium biomass. As part of the pressing process, the compressed mycelium structures formed by the pressing are aligned. The alignment is in a perpendicular direction to the pressing. This alignment contributes to the overall structural integrity and characteristics of the harvested mycelium biomass. The pressed and aligned mycelium biomass may then be sliced into one or more portions. The slicing involves cutting or dividing the mycelium biomass into smaller pieces or sections. In some instances the biomass does not need to be sliced, and is already in the form in which it would serve as a food product. The present disclosure also relates to the bioreactor system for producing mycelium biomass as described above. Various embodiments and variants disclosed above, with respect to the aforementioned method for producing mycelium biomass, apply mutatis mutandis to the bioreactor system for producing mycelium biomass. The term "bioreactor system" as used herein refers to a controlled environment or device designed for the cultivation of biological organisms, typically microorganisms or cells, under precisely regulated conditions. The bioreactor system provides an optimal setting for the growth and production of biological products such as proteins, enzymes, or fungi products, such as the mycelium biomass. The bioreactor system comprises a vessel configured to obtain the base media composition and the antifoam solution. Herein the ''vessel" refers to a container or tank designed to hold and manage liquids or substances. Moreover, in some instances the bioreactor system comprises the autoclave arrangement. However it is not essential that the ability to autoclave is part of the system, since components that have previously been autoclaved can be introduced into the system. The autoclave arrangement refers to an arrangement equipped with an autoclave for sterilizing the mixture of the base media composition and the antifoam solution under specific parameters, ensuring a sterile environment for mycelium growth. The term "control arrangement" as used herein refers to the software and / or hardware in the system that is operable to implement specific algorithms therein. Furthermore, the bioreactor system comprises the control arrangement which manages and regulates a second set of parameters, essential for the subsequent stages of mycelium production. Optionally, the control arrangement comprises a temperature control unit, a rotational speed control unit, a pH control unit, and a time control unit. Moreover, the control arrangement employs a processor configured to perform the above mentioned operations. It will be appreciated that optionally the processor includes, but is not limited to, a microprocessor, a microcontroller, a complex instruction set computing (CISC) microprocessor, a reduced instruction set computer (RISC) microprocessor, a very long instruction word (VLIW) microprocessor, or any other type of processing circuit. Furthermore, the term "processor" may refer to one or more individual processors, processing devices and various elements associated with the control arrangement. Additionally, the one or more individual processors, processing devices and elements are arranged in various architectures for responding to and processing the instructions that drive the bioreactor system. Additionally, the bioreactor system may comprise an "agitator", referring to the mechanical device designed to stir or mix substances within a container. The agitator is utilized to thoroughly mix the inoculum culture medium with the existing mixture in the vessel. The objective is to achieve a uniform distribution of oxygen throughout the vessel for oxygenation of the inoculum and nutrient-rich mixture. In some embodiments the bioreactor system does comprise an "agitator". The bioreactor system comprises an "aeration unit" which refers to a mechanical component designed to introduce air or a gas into a liquid (i.e., the first composition) to promote oxygenation and facilitate the growth of the mycelium biomass. The predefined aeration rate or rates ensure that the oxygen supply is controlled and optimized for the specific needs of the mycelium culture. In some embodiments, the bioreactor system comprises the harvesting mechanism configured to collect the mycelium biomass from the aerated first composition. Herein "harvesting mechanism" refers to a component designed to gather or collect the mycelium biomass that has developed within the bioreactor. The successful integration of the harvesting mechanism into the bioreactor system ensures a controlled and systematic approach to the production of mycelium biomass. Once harvested, the mycelium biomass can be further processed final food product such as steaks. Optionally, the base media composition comprises a malt extract, an organic nitrogen source, an organic carbon source, one or more micronutrient sources, growth factors, and distilled water. Optionally, the control arrangement comprises a temperature control unit, a rotational speed control unit, a pH control unit, and a time control unit. Optionally, inoculum culture medium comprises a species, a malt extract in a concentration of 30 g / L with respect to a total concentration of the first composition, an organic nitrogen source such as a yeast extract or soy peptone in a concentration of 5 g / L with respect to a total concentration of the first composition, the preautoclaved organic carbon source solution in a concentration of 20 g / L with respect to a total concentration of the first composition. Optionally, the pre-defined aeration rate is in a range of 0.1 volume of air per volume of liquid per minute to 0.9 volume of air per volume of liquid per minute, or 0.1 volume of air per volume of liquid per minute to 1.0 volume of air per volume of liquid per minute, or in a range of 0.1 vvm to 2.0 vvm, wherein the aeration rate is programmed to vary throughout the fermentation. In one embodiment, bioreactor system further comprises a washing unit configured to wash the harvested mycelium biomass. In one embodiment, bioreactor system further comprises a heating arrangement configured to provide a heat treatment to the harvested mycelium biomass. In one embodiment, bioreactor system further comprises packaging unit configured to pack the harvested mycelium biomass. In one embodiment, bioreactor system further comprises a cooling unit configured to freeze the packaged mycelium biomass at a temperature in a range of -80°C to -1°C. Preferably, the cooling unit is configured to freeze the packaged mycelium biomass at a temperature in a range of -20°C to -1°C. In one embodiment, the bioreactor system further comprises: a washing unit configured to wash the harvested mycelium biomass; a heating arrangement configured to provide a heat treatment to the harvested mycelium biomass; a packaging unit configured to pack the harvested mycelium biomass; and / or a cooling unit configured to freeze the packaged mycelium biomass at a temperature in a range of -20°C to -1°C. In one embodiment, the bioreactor system further comprises: a washing unit configured to wash the harvested mycelium biomass; a heating arrangement configured to provide a heat treatment to the harvested mycelium biomass; a packaging unit configured to pack the harvested mycelium biomass; and a cooling unit configured to freeze the packaged mycelium biomass at a temperature in a range of -20°C to -1°C. In this regard, the washing unit may involve, spray nozzles or jets, distilled water or cleaning solution, reservoir, and so forth. Optionally, the heating arrangement could be electric heaters, steam coils, or another heat source. Optionally, the packaging unit may include equipment such as filling machines, sealing machines, and labeling machines, depending on the type of packaging used. Optionally, the cooling unit may include a fan or cold air or water. In one embodiment the bioreactor system comprises: a) controlled environment or device designed for the cultivation of biological organisms; b) a control system to control aeration; c) an aeration system; and d) a harvesting mechanism to harvest the biomass. In one embodiment, the bioreactor system further comprises a filling unit configured to fill the harvested mycelium biomass into one or more molds. In one embodiment, the bioreactor system further comprises a pressing unit configured to apply pressure to the harvested mycelium biomass to provide a shape to the harvested mycelium biomass. In one embodiment, the bioreactor system further comprises a slicing unit configured to slice the harvested mycelium biomass into one or more portions of the harvested mycelium biomass. In one embodiment, the bioreactor system further comprises: a filling unit configured to fill the harvested mycelium biomass into one or more molds; a pressing unit configured to apply pressure to the harvested mycelium biomass to provide a shape to the harvested mycelium biomass; and / or a slicing unit configured to slice the harvested mycelium biomass into one or more portions of the harvested mycelium biomass. In one embodiment, the bioreactor system further comprises a filling unit configured to fill the harvested mycelium biomass into one or more molds; a pressing unit configured to apply pressure to the harvested mycelium biomass to provide a shape to the harvested mycelium biomass; and a slicing unit configured to slice the harvested mycelium biomass into one or more portions of the harvested mycelium biomass. In this regard, optionally, the filing unit could be a conveyor system, auger, or another mechanism designed to move the harvested mycelium biomass from the storage or harvesting area to the one or more molds. Optionally, the one or more molds into which the mycelium biomass is filled determines the final shape of the mycelium-based product. The bioreactor system regulates and coordinates the filling process, ensuring consistency and precision in filling the one or more molds. The bioreactor system is designed to apply pressure to the filled molds containing the mycelium biomass. This could be performed using one or more hydraulic presses, pneumatic presses, or another type of pressing system. The slicing unit is used for cutting or slicing the pressed mycelium biomass into individual portions. The slicing unit can include blades, cutting wires, or other cutting tools. The listing or discussion of an apparently prior-published document in this specification should not necessarily be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge Preferences and options for a given aspect, feature or parameter of the invention should, unless the context indicates otherwise, be regarded as having been disclosed in combination with any and all preferences and options for all other aspects, features and parameters of the invention. EXAMPLES Example 1: An inoculum culture medium was prepared by adding 200pL of spore suspension of Rhizopus oligosporus (full name Rhizopus microsporus var oligosporus) at a concentration of 5xlOA7 / ml (in a solution of 0.01% Tween 80) to 200ml sterile media solution comprising 30 g / L malt extract (70167 - Merck, Millipore), 5 g / L yeast extract (FM802 - Angel Yeast) and 20 g / L glucose (Cargill). It was placed in a shaker incubator and incubated for 21 hours at 30°C at 150 rpm agitation. A base media composition was prepared separately, comprising 30 g / l malt extract (70167 - Merck, Millipore), 5 g / L yeast extract (FM802 - Angel Yeast), 20 g / l glucose (Cargill), which in total also comprises trace metals, vitamins and minerals. The base media was added to the bioreactor, optionally with 1ml Antifoam (Escaferm - Safic Alcan). The base media was sterilised, either via filter sterilising or via heating at 121°C for 15 minutes. Tap water, RO water and Ultra Pure water have all been used, with successful results. The bioreactor system was a 10L working volume CSTR vessel, which can be adapted to remove the impellers for unagitated runs. The inoculum culture medium was then added to the bioreactor as a post sterile addition at 2% of the final volume (dilution of 1:50). A control system maintains the temperature at 30°C, pH at 5.5 (with acid (10% Phosphoric acid (Murphy and Sons, UK) and base (13% Ammonia (APC Pure, UK)) solutions attached via tubing), aeration at 0.2 vvm (which optionally can be varied during the fermentation), and agitation at 150 rpm (which optionally can be varied during the fermentation). Aeration was supplied as filtered compressed air. The fermentation ran for 67 hours, but the skilled person would appreciate this fermentation could be run for longer or shorter time periods if desired. The biomass was harvested, weighed, cut into smaller chunks (for example 3 cm x 3 cm x 3 cm), washed, heated in a water bath with a core temperature of 30°C for 15 minutes, and weighed again. The biomass that was observed was in cohesive, solid, non-dispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Example 2: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except agitation was set at 600 rpm. The fermentation ran for 93 hours. The biomass was observed in a dispersed, slurry biomass with feathery appearance (image not shown). Example 3: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except agitation was set at 400 rpm. The fermentation ran for 93 hours. The biomass was observed in cohesive, solid, non-dispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Example 4: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except aeration was set at 0.5 vvm and the bioreactor was adapted to remove the impellers, and agitation was set to 0 rpm. The fermentation ran for 69 hours. The biomass was observed in cohesive, solid, non-dispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Example 5: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except the inoculum culture medium was prepared with a spore suspension of a concentration of 5xlOA8, and it was incubated for 8 hours. The fermentation ran for 72 hours. The biomass was observed in a weblike, dispersed slurry morphology, with some small pelleting visible (Image note shown). Example 6: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except the inoculum culture medium was incubated for 8 hours (the inoculum spore suspension concentration used was 5xlOA7). The fermentation ran for 95 hours. The biomass was observed in a weblike, dispersed slurry morphology, with some small pelleting visible (image not shown). Example 7: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except the inoculum culture medium was prepared with a spore suspension of a concentration of 5xlOA8, and aeration of the fermentation was increased to 0.4 vvm after 24 hours. The fermentation ran for 67 hours. The biomass was observed in cohesive, solid, nondispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Example 8: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except the inoculum culture medium was prepared with a spore suspension of a concentration of 5xlOA8, and aeration of the fermentation was set at 0.4 vvm throughout. The fermentation ran for 67 hours. The biomass was observed in cohesive, solid, nondispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Example 9: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except aeration of the fermentation was set at 0.5 vvm throughout. The fermentation ran for 93 hours. The biomass was observed in cohesive, solid, non-dispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Example 10: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except aeration of the fermentation was set at 1 vvm throughout. The fermentation ran for 90 hours. The biomass was observed in cohesive, solid, non-dispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Example 11: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except 40 mM CaCI2 was added to the inoculum culture medium, and its pH decreased from 4.6 to 3.74. The inoculum culture medium was placed in a shaker incubator and incubated for 21 hours at 30°C at 150 rpm agitation. A different morphology was identified, showing small (<lcm) pellets of mycelium biomass, similar to a conventional pelleted morphology (such as that shown in Figure 12a, pellet biomass). Example 12: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except aeration was set at 0.1 vvm throughout and pH was controlled to 6. After 96 hours, an additional 200g glucose in a 500 ml solution (40% concentration) was added, equating to a concentration of 20 g / L in a final fermentation volume of 10L. The fermentation ran for 120 hours in total from start to finish. The biomass was observed in cohesive, solid, non-dispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Example 13: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except soy peptone (FP400) was used in place of yeast extract in equivalent concentrations, and aeration was increased to 0.4 vvm after 24 hours. The fermentation ran for 90 hours. The biomass was observed in cohesive, solid, non-dispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Example 14: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except 50mg Fe3+ salts and 30mg cobalamin was added to the bioreactor at the time of inoculation, and aeration was increased to 0.4 vvm after 24 hours. The fermentation ran for 89 hours. The biomass was observed in cohesive, solid, non-dispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Post heat treatment, it had 85ug / 100ml B12 (compared to 1.27ug / 100ml in the control) and 3.2mg / 100g iron (compared to 1.4mg / 100g in the control). The steak alternative products formulated from this biomass had a discernibly different taste compared to the control, with more bitter and sour notes. Example 15: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except 30mg cobalamin was added to the bioreactor at the time of inoculation, and aeration was increased to 0.4 vvm after 24 hours. The fermentation ran for 89 hours. The biomass was observed in cohesive, solid, non-dispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Post heat treatment, it had 43ug / 100ml B12 (compared to 1.27ug / 100ml in the control). The steak alternative products formulated from this biomass had a discernibly different taste compared to the control, with bitter and sour notes. Example 16: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except 50mg Fe3+ salts was added to the bioreactor at the time of inoculation, and aeration was increased to 0.4 vvm after 24 hours. The fermentation ran for 89 hours. The biomass was observed in cohesive, solid, non-dispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Post heat treatment, 3.5mg / 100g iron (compared to 1.4mg / 100g in the control). The steak alternative products formulated from this biomass had no discernibly different taste compared to the control. Example 17: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except the concentration of the spore suspension used in the inoculum culture medium was 5xlOA8, the base media composition was filter sterilised instead of heated, and aeration was increased to 0.4 vvm after 24 hours. The fermentation ran for 69 hours. The biomass was observed in cohesive, solid, non-dispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Example 18: The base media composition and bioreactor control parameters were prepared in the same way as in example 1. Instead of preparing and adding an inoculum culture medium as per example 1, 200pl of spore suspension at a concentration of lxlOA4 was added to 200ml of base media, and this preparation was added directly into the bioreactor. The fermentation ran for 96 hours. The biomass was observed in a dispersed, feathery, aqueous slurry morphology (image not shown). Example 19: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1. The fermentation ran for 96 hours. During the fermentation, the pH was increased to 6.71 by adding additional base, however there were no apparent effects on the biomass. The biomass was observed in cohesive, solid, non-dispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Example 20: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1. The fermentation ran for 70 hours. During the fermentation, the pH was decreased to 4.01 by adding additional acid, however there were no apparent effects on the biomass. The biomass was observed in cohesive, solid, non-dispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Example 21: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except aeration was increased to 0.4 vvm after 24 hours. The fermentation ran for 90 hours. During the fermentation, the pH was increased to 7.5 by adding additional base, which had an effect on the biomass. The biomass was observed in cohesive, solid, non-dispersed structures, however it was deflated, with collapsed structure and a slimy exterior. Example 22: The inoculum culture medium, base media composition and bioreactor control parameters were prepared in the same way as in example 1, except aeration was increased to 0.4 vvm after 24 hours. The fermentation ran for 96 hours. During the fermentation, the pH was decreased to 3.5 by adding additional acid, which had a significant effect on the biomass. The biomass that was observed was mixed in morphology, partly in cohesive, solid, non-dispersed structures and partly in dispersed, feathery, aqueous slurry. The cohesive, solid biomass was significantly deflated, with collapsed structure, and it had a slimy exterior (image not shown). Example 23: An inoculum culture medium was prepared by adding 200pL of spore suspension with a concentration of 5x10^7 spores to 200ml of a sterile defined mineral medium. The medium consisted of 2.6 g / L trisodium citrate dihydrate, 2.52 g / L potassium nitrate, 2.88 g / L ammonium phosphate, 1.6 g / L monopotassium phosphate, 0.2 g / L magnesium sulfate, and 5 ml / L of a trace elements solution. Additionally, 0.1 mg / L of biotin (dissolved in 50% ethanol) was included. Glucose was added to achieve concentrations of either 20 g / L or 40 g / L. The medium was prepared by diluting the concentrated stock 50x with water and autoclaving. The inoculated flasks were placed in a shaker incubator and incubated for 21 hours at 30°C with 150 rpm agitation. The biomass was observed in cohesive, solid, non-dispersed structures. Representative images are shown in Figure 4, 5, 8a and 9. Example 24: The inoculum culture medium and base media composition were prepared in the same way as in example 1, but a 125L fermentation vessel was used. The volumes of inoculum culture medium and base media composition were increased to achieve a 125L fermentation volume, keeping the concentrations of ingredients in each solution and the ratio of inoculum culture medium to base media composition the same as in example 1. The bioreactor control parameters were modified compared to example 1 so that agitation was at 58 RPM, and aeration was initially set at 0, then increased to 3 Ipm, then continually increased in increments of 1 Ipm to keep dissolved oxygen above 10%, eventually reaching 19 Ipm. The fermentation was run for 67 hours. Biomass was observed in cohesive, solid, non-dispersed structures. Example 25: The inoculum culture medium and base media composition were prepared in the same way as in example 1, but the fermentation was run in a 20L single use bag fermenter. The volumes of inoculum culture medium and base media composition were increased to achieve a 20L fermentation volume, keeping the concentrations of ingredients in each solution and the ratio of inoculum culture medium to base media composition the same as in example 1. The bioreactor control parameters were the same as in example 1 but without physical agitation. The fermentation was run for 72 hours. The biomass was observed in cohesive, solid, non-dispersed structures. Example 26: The mycelium biomass (e.g. those obtained from Examples 1, 3, 4, 7-10, 12-17, 19, 20, 22, 23, 24 and 25) is transferred into a long log-shaped mold with a cross-section in the shape of a steak. The mold is perforated with holes which allow the release of excess moisture during compression. Due to the dewatering nature of the pressing process, the extent of pressing determines the final moisture content of the end-product, for example the mycelium mixture may be pressed to an extent that results in a final moisture content of 20-95%, preferably from 50 to 80%. This can be related to the texture and perceived tenderness of the steak product, where lower moisture content is associated with greater density and toughness, and higher moisture content is associated with lesser density and greater tenderness. The resulting block, or log of steak product (Figure 3B, E) is sliced perpendicular to its length (Figure 3G) to produce individual steaks with a realistic steak-like shape (Figure 3C, F, H). The resulting steaks have a unique, vertical meat-like structure imparted by the pressing process, where the vertical direction of compression results in horizontal structures of compressed layers of mycelium within the block, which are then translated into vertical, fiber-like structures when individual steaks are sliced from the log and laid flat (Figure 13a). The end product is uniquely similar to whole-cut meat because of the way the mycelium is grown. The mycelium is grown in cohesive format so that the interconnected hyphal structures are intact and form a 3D structure, later processed by pressing in a mold, so that the intact 3D hyphal structures are squashed into a more 2D shapes like strands that replicate muscle fibre, therefore re-creating the grain of a piece of beef (Figure 13a) or the strands or layers of whole-cut chicken (Figure 13b and Figure 7). The product and method of producing thereof does not require the use binders, or other intensive processing steps such as extrusion, to create a texture that mimics muscle tissue. DETAILED DESCRIPTION OF THE DRAWINGS Referring to FIG. 1, illustrated is a flowchart of steps of a method for producing mycelium biomass in accordance with an embodiment of the present disclosure. At step 102, a base media composition and an antifoam solution are obtained. At step 104, a mixture of the base media composition and the antifoam solution under a first set of parameters is sterilized. At step 106, an autoclaved organic carbon source solution in the mixture is obtained. At step 108, a second set of parameters is controlled. At step 110, an inoculum culture medium is obtained. At step 112, the inoculum culture medium is mixed to form a first composition. At step 114, the first composition is aerated at a pre-defined aeration rate or rates. At step 116, the mycelium biomass is harvested from the aerated first composition. Referring to FIG. 2, illustrated is a bioreactor system 200 for producing mycelium biomass, in accordance with an embodiment of the present disclosure. The bioreactor system 200 comprises a vessel 202, an autoclave arrangement 204, a control arrangement 206, an agitator 208, an aeration unit 210, and a harvesting mechanism 212. The vessel 202 is configured to obtain a base media composition and an antifoam solution, the autoclave arrangement 204 sterilizes the mixture of the base media and antifoam solution under a first set of parameters and further the control arrangement 206 regulate a second set of parameters. The vessel 202 is also configured to obtain an autoclaved organic carbon source solution and an inoculum culture medium. Moreover, the bioreactor system 200 comprises the agitator 208 configured to mix the inoculum culture medium in the mixture to form a first composition and the first composition is aerated in the aeration unit 210 at a pre-defined aeration rate or rates. Furthermore, the aerated first composition is harvested as the mycelium biomass using the harvesting mechanism 212. Referring to FIGs. 3A, 3B, and 3C illustrated are exemplary illustrations of mycelium biomass, in accordance with an embodiment of the present disclosure. Herein, the mycelium biomass is in the form of a log of a steak product. In Figure 3A, a three-dimensional log of steak product with three distinct configurations is illustrated: left configuration (A), center configuration (B), and right configuration (C). The left configuration (A) represents the log of steak in its uncompressed state, featuring a random arrangement of the three-dimensional hyphal structures within the mycelium biomass. In the center configuration (B), the log of steak is compressed, resulting in horizontally aligned compressed hyphal structures. The right configuration (C) depicts the resulting steak product, wherein the log has been sliced perpendicular to its length, yielding individual steaks with a realistic, steak-like shape. This slicing process together with the pressing imparts a unique vertical fibrous structure to the steaks, similar to thegrain of a beef steak. The compression process initially creates horizontal layers of compressed mycelium biomass within the log (the centre configuration (B)), which, when translated through slicing, transform into vertical, fibre-like structures in each individual steak (right configuration (C)). Figure 3B presents three distinct configurations: left configuration (D), centre configuration (E), and right configuration (F), showcasing a log of steak product with a pale-coloured portion imitating a beef steak fat cap. In this depiction, various hues of the mycelium are employed to create a visual effect resembling the muscle-and-fat-cap composition of the beef steak. The paler mycelium portion (depicted as vertical stripes pattern) is strategically added, ensuring its placement on the top surface of the log. The left configuration represents the log of steak product with the pale-colored portion, simulating a beef steak fat cap, prior to the pressing process. The centre configuration illustrates the log after the pressing procedure, showcasing the impact of compression on the overall appearance. The right configuration displays an individual steak that has been sliced from the log, highlighting the continuation of the palecoloured portion on the top surface, successfully emulating the characteristic fat cap of a beef steak. Figure 3C depicts two distinct slicing configurations of the log of steak product. The log of the product is subjected to slicing using sharp blades oriented perpendicular to its length. The left configuration (G) of the illustrates the log of the steak product in its intact form before the slicing procedure. The right configuration (H) showcases a single steak that has been precisely sliced from the log, emphasizing the outcome of the slicing process. The log may be uniformly sliced into the steaks, each with a thickness of, for example, 2.5 cm. EMBODIMENTS The disclosure includes the following numbered embodiments: 1. A mycelium biomass comprising a cohesive and substantially non-dispersed network of interconnected hyphal structures. 2. The mycelium biomass of embodiment 1, wherein the mycelium biomass is solid. 3. The mycelium biomass of embodiment 1 or 2 wherein the mycelium biomass is malleable. 4. The mycelium biomass of any one of embodiments 1 to 3 wherein the interconnected hyphal structures are intact and / or form a 3D macrostructure. 5. The mycelium biomass of any one of embodiments 1 to 4, wherein the 3D macrostructure is globular. 6. The mycelium biomass of any one of embodiments 1 to 5, wherein the mycelium biomass has a fibrous texture, optionally wherein the hyphal structures are fibrous. 7. The mycelium biomass of any one of embodiments 1 to 6 wherein the substantially non-dispersed network of interconnected hyphal structures form a lamella structure. 8. The mycelium biomass of any of embodiments 1 to 7 wherein the mycelium biomass is a food product. 9. The mycelium biomass of any one of embodiments 1 to 8, wherein the biomass has a water content between about 92% and about 97%, optionally wherein the water content is between about 93% and about 96% and / or between about 95% and about 96%, preferably wherein the water content is about 95% or about 96%. 10. The mycelium biomass of any one of embodiments 1 to 9, wherein the hyphae are at least 900 pm in length. 11. The mycelium biomass of any one of embodiments 1 to 10, wherein the mean hyphal diameter is between about 4pm and about 6pm, preferably wherein the mean hyphal diameter is about 5pm. 12. The mycelium biomass of any one of embodiments 1 to 11, wherein the hyphae comprise an average branching frequency of at least one branch every 400pm. 13. The mycelium biomass of any one of embodiments 1 to 12, wherein the hyphae comprise an average branching frequency of at least one branch every 600pm. 14. The mycelium biomass of any one of embodiments 1 to 13, wherein the hyphae comprise an average branching frequency of between one branch every 400pm and one branch every 600pm. 15. The mycelium biomass of any one of embodiments 1 to 14 wherein a substantial number of the hyphae are at least 900 pm in length optionally at least 900 pm, 1000 pm, 1100 pm, 1200 pm, 1300 pm, 1400 pm or 1500 pm in length. 16. The mycelium biomass of any one of embodiments 1 to 15 wherein the mean hyphal length is between about 500 pm and 2000 pm. 17. The mycelium biomass of any one of embodiments 1 to 16, wherein the mycelium biomass is resilient, optionally wherein the biomass is resilient when it is in an unprocessed form. 18. The mycelium biomass of any one of embodiments 1 to 17, wherein the mycelium biomass is from a fungal species belonging to a division selected from Mucoromycetes, Ascomycetes or Basidiomycets and / or a class selected from Eurotiomycetes or Sordariomycetes. 19. The mycelium biomass of any one of embodiments 1 to 18, wherein the mycelium biomass is from a fungal species belonging to a genus selected from Rhizopus, Blakeslea, Fusarium, Aspergillus or Neurospora, optionally wherein the mycelium biomass is from a fungal species belonging to a genus selected from Rhizopus or Blakeslea. 20. The mycelium biomass of any one of embodiments 1 to 19, wherein the mycelium biomass is from a fungal species selected from Rhizopus oligosporus, Rhizopus microsporus, Rhizopus oryzae, Rhizopus chinensis, Blakeslea trispora, Aspergillus oryzae, Aspergillus niger, Fusarium venenatum, Neurospora crassa or Neurospora intermedia. 21. The mycelium biomass of any one of embodiments 1 to 20, wherein the mycelium biomass is from a food grade fungal species. 22. The mycelium biomass of any one of embodiments 1 to 21, wherein fungus species has the ability to form hyphae that are at least 900 pm in length. 23. The mycelium biomass of any one of embodiments 1 to 22, wherein the diameter of the mycelium biomass is 1 or more, 3 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 15 or more, 20 or more, 25 or more, 30 or more , 35 or more, 40 or more or 50 or more centimeters. 24. The mycelium biomass of any one of embodiments 1 to 23, wherein the diameter of the mycelium biomass is 50 centimeters or less, 45 centimeters or less, 40 centimeters or less, 35 centimeters or less, 30 centimeters or less, 25 centimetre or less, 20 centimeters or less or 18 centimeters or less. 25. The mycelium biomass of any one of embodiments 1 to 24, wherein the diameter is the mycelium biomass is between 1 and 50 centimeters, between 5 and 45 centimeters, between 6 and 40 centimeters, between 7 and 35 centimeters, between 8 and 30 centimeters, between 9 and 25 centimeters, between 10 and 20 centimetre or between 15 and 18 centimeters, preferably wherein the diameter is between 15 and 18 centimeters. 26. The mycelium biomass of any one of embodiments 1 to 25, wherein the mycelium biomass is not attached to a growth support and / or is free floating in a liquid, optionally wherein the liquid is a liquid growth media (e.g. fermentation broth). 27. The mycelium biomass of any one of embodiments 1 to 26, wherein the mycelium biomass is adhered to a surface, or a component within the bioreactor. 28. The mycelium biomass of any one of embodiments 1 to 27, wherein the mycelium biomass is grown in a bag reactor. 29. The mycelium biomass of any one of embodiments 1 to 28, wherein the mycelium biomass is in a mesh bag. 30. The mycelium biomass of any one of embodiments 1 to 29, wherein the mycelium biomass is substantially unprocessed or is unprocessed. 31. The mycelium biomass of any one of embodiments 1 to 30, wherein the mycelium biomass is not in a pellet form. 32. The mycelium biomass of any one of embodiments 1 to 31, wherein the mycelium biomass is not in the form of a slurry or is not dispersed. 33. The mycelium biomass of any one of embodiments 1 to 32, wherein the mycelium biomass is produced: (a)in a bioreactor; and / or (b)by submerged fermentation or solid-state fermentation, preferably submerged fermentation. 34. The mycelium biomass of any one of embodiments 1 to 33, wherein the mycelium biomass is not naturally occurring. 35. A food product comprising a mycelium biomass, wherein the mycelium biomass is as defined in any of embodiments 1 to 34. 36. A food product manufactured from a mycelium biomass, wherein the mycelium biomass is as defined in any of embodiments 1 to 35. 37. The food product according to embodiment 35 or 36, wherein the food product is manufactured by pressing the mycelium biomass into a mold comprising at least one or more perforations or holes such that the network of interconnected hyphal structures are compressed, optionally such that the network of interconnected hyphal structures are compressed into two-dimensional strands that replicate muscle fibres. 38. The food product according to any one of embodiments 35-37, wherein the food product is a whole-cut meat alternative. 39. A method for producing a mycelium biomass, the method comprising: (a)providing a base media composition comprising a carbon source, a nitrogen source, and micronutrients; (b)inoculating the base media with an inoculum culture medium comprising germinated spores and / or hyphae of a fungal species to form a first composition; (c)incubating the first composition at a temperature between 20°C and 42°C and a pH in a range of 4 to 8, wherein the incubation step comprises: a. aerating the first composition at a first aeration rate and optionally at a second aeration rate. 40. The method according to embodiment 39, wherein the mycelium biomass comprises a cohesive and substantially non-dispersed network of interconnected hyphal structures. 41. The method according to embodiment 39 or 40, wherein the mycelium biomass is as defined in any of embodiments 2-37. 42. The method according to any one of embodiments 39 to 41, wherein the first aeration rate is in a range of 0 to 1.0 or 0.1 to 1.0 volume of air per volume of liquid per minute (vvm), optionally wherein the first aeration rate is greater than 0.1, 0.4, 0.6, 0.8, or 0.9 vvm and is less than 0.4, 0.6, 0.8, 0.9 or 1.0 vvm. 43. The method according to any one of embodiments 39 to 42, wherein the first aeration rate is in a range of 0.1 to 1.0 vvm, preferably 0.1 to 0.4 vvm. 44. The method according to any one of embodiments 39 to 43 wherein the method comprises a second aeration rate, optionally wherein the first composition is aerated at a first aeration rate and then a second aeration rate, and wherein: A) the first aeration rate is lower than the second aeration rate, optionally wherein the first aeration rate is 0.2 vvm and the second aeration rate is 0.4 vvm, optionally wherein the volume of the first composition is 10L and the first aeration rate is 0.2 vvm and the second aeration rate is 0.4 vvm; or B) the first aeration rate is higher than the second aeration rate. 45. The method according to any one of embodiments 39 to 44, wherein the method is performed in an air lift, bubble column or single use bag bioreactor, optionally without mechanical agitation. 46. The method according to any one of embodiments 39 to 45, wherein the pH is from 5.3 to 6.1, optionally wherein the pH is from 5.3 to 5.5, preferably wherein the pH is 5.4. 47. The method according to any one of embodiments 39 to 46, wherein the temperature in step (c) is between 25°C and 35°C, preferably 30°C. 48. The method according to any one of embodiments 39 to 47, wherein the inoculum culture medium is prepared by adding 1% (v / v) mycelium spores at a concentration of between IxlO6 and 5xl08 spores / ml (preferably IxlO7 spores / ml) in 200ml of inoculum media and incubating at 30°C at 150rpm agitation for about 20 hours, optionally wherein the inoculum media comprises about 30 g / L malt extract, about 5 g / L of soy peptone, yeast extract or other (organic or inorganic) nitrogen source and about 2 g / L glucose. 49. The method according to any one of embodiments 39 to 48, wherein the base media comprises malt extract and / or glucose as the carbon source. 50. The method according to any one of embodiments 39 to 49, wherein the base media comprises a hydrolysate, such as soy peptone or yeast extract, as the nitrogen source. 51. The method according to any one of embodiments 39 to 50, wherein the base media is substantially free of calcium ions. 52. The method according to any one of embodiments 39 to 51, wherein the base media comprises between 0.1 to 10 g / L nitrogen source and 5 to 50 g / L carbon source. 53. The method according to any one of embodiments 39 to 52, wherein the base media comprises: • between 0.78 and 6 g / L of soy peptone, yeast extract or other (organic or inorganic) nitrogen source (preferably 5 g / L); and / or • at least 2% w / v glucose; and / or • a trace metal / mineral solution; and optionally • between 20 and 50 g / L (preferably 30 g / L) of an organic carbon source complete with organic vitamin content (e.g. malt extract) or defined carbon source (e.g. glucose) in combination with defined vitamin content. 54. The method according to any one of embodiments 39 to 53, wherein the micronutrients in base media are sufficient to allow growth of the fungal species when present in combination with the carbon source and the nitrogen source. 55. The method according to any one of embodiments 39 to 54, wherein the micronutrients are one or more of trace metals, minerals and vitamins and / or are in the form of malt extract. 56. The method according to any one of embodiments 39 to 55, wherein the base media comprises water, optionally wherein the water is ultrapure water and / or distilled water and / or is sterile and / or is tap water that has been treated. 57. The method according to any one of embodiments 39 to 56, wherein the incubation step comprises agitating the first composition at a low agitation rate. 58. The method according to embodiment 57, wherein the low agitation rate reduces and / or avoids shearing forces (e.g. on the hyphae). 59. The method according to embodiment 57 or 58, wherein the agitation rate is in a range of 50 rotations per minute (rpm) to 400 rpm, optionally wherein the agitation rate is in a range of 50 rpm, 100 rpm, 110 rpm, 120 rpm, 130 rpm, 150 rpm, 160 rpm, 180 rpm, 210 rpm or 225 rpm up to 140 rpm, 160 rpm, 180 rpm, 210 rpm, 225 rpm, or 250 rpm, or 400 rpm. 60. The method according to embodiment 57 to 59, wherein the agitation rate is less than or equal to 250 rpm. 61. The method according to any one of embodiments 57 to 60, wherein the agitation rate is from 100 to 200 rpm, optionally wherein the agitation rate is from 200 to 175 rpm, preferably wherein the agitation rate is about 150 rpm. 62. The method according to any one of embodiments 57 to 61, wherein the agitation comprises mechanical stirring, optionally wherein the mechanical stirring is by a motor driven impeller (e.g. a Rushton impeller) or a stir plate. 63. The method according to any one of embodiments 38 to 56, wherein the first composition is not agitated during the incubation step. 64. The method according to any one of embodiments 39 to 63, wherein the base media comprises an antifoaming agent. 65. The method according to any one of embodiments 39 to 64, wherein the method comprises a step of adding an antifoaming agent to the base media or adding an antifoaming agent to the first composition, optionally wherein an antifoaming agent is added to the base media before step (b). 66. The method according to any one of embodiments 39 to 65, wherein the media is inoculated with a high concentration of spores. 67. The method according to any one of embodiments 39 to 66, wherein the media is inoculated with between 1x10^7 and 5xlOA8 spores / L(dm3). 68. The method according to any one of embodiments 39 to 67, wherein in the inoculation culture medium comprises between lxlOA7 and 5xlOA8 spores / L. 69. The method according to any one of embodiments 39 to 68, wherein the media is inoculated with a inoculation culture medium at about a 1:1000 dilution ratio (ICM:media). 70. The method according to any one of embodiments 39 to 69, wherein the media is inoculated with a concentration of fungal cells (e.g. spores) that causes quorum sensing. 71. The method according to any one of embodiments 39 to 70, wherein the incubation step occurs for between 2 and 8 days, optionally between 2 and 6 days, between 3 and 5 days and preferably wherein the incubation step occurs for about 4 days. 72. The method according to any one of embodiments 39 to 71, wherein the mycelium biomass is produced by batch culture, fed batch culture, in a chemostat or by continuous culture. 73. The method according to any one of embodiments 39 to 72, wherein the base media is sterilised, optionally by autoclaving and / or by filtration. 74. The method according to any one of embodiments 39 to 73, wherein the method further comprising a step of sterilising the base media (e.g. between step (a) and (b)), optionally by autoclaving the media. 75. The method according to any one of embodiments 39 to 74, wherein the fungal species belongs to a division selected from Mucoromycetes, Ascomycetes, or Basidiomycetes and / or wherein the fungal species belongs to a class selected from Eurotiomycetes or Sordariomycetes. 76. The method according to any one of embodiments 39 to 75, wherein the fungal species is a Rhizopus, Blakeslea, Fusarium, Aspergillus or Neurospora species, optionally wherein the species is a Rhizopus or Blakeslea species 77. The method according to any one of embodiments 39 to 76, wherein the fungal species is Rhizopus microsporus, Rhizopus oryzae, Rhizopus chinensis, Rhizopus oligosporus, Blakeslea trispora, Aspergillus oryzae, Aspergillus niger, Fusarium venenatum, Neurospora crassa or Neurospora intermedia. 78. The method according to any one of embodiments 39 to 77, wherein the method comprises step (d) harvesting the mycelium biomass. 79. The method according to embodiment 78, wherein the harvesting step comprises separating the mycelium biomass from the first composition by gravitational separation, optionally wherein the harvesting is performed using one or more mesh bags, a belt sieve a pump, a valve, or a flange. 80. The method according to embodiment 78 or 79, wherein the harvesting step comprises separating the mycelium biomass from the first composition by pumping the first composition out of a vessel in which the incubation step occurs and / or pouring the first composition out of a vessel in which the incubation step occurs. 81. The method according to any one of embodiments 78-80, wherein the method further comprises: • washing the harvested mycelium biomass; and / or • providing heat treatment to the harvested mycelium biomass; and / or • packaging the harvested mycelium biomass; and / or • freezing the packaged mycelium biomass at a temperature in a range of -20°C to -1°C. 82. The method according to embodiment 81, wherein the heat treatment involves subjecting the mycelium biomass to a temperature in the range 60 to 70°C for 5 to 30 mins, preferably subjecting the mycelium biomass to 65°C for 15 minutes. 83. The method according to embodiment 81 or 82, wherein the heat treatment inactivates the fungal cells and / or reduces the RIMA content to 2% or less. 84. The method according to any one of embodiments 81 to 83, wherein the heat treatment is performed in a water bath, using steam or by applying another heat source. 85. The method according to embodiment 81, wherein the packaging step involves sealing the mycelium biomass in food grade plastic, optionally wherein the sealing comprises vacuum packing the mycelium biomass in food grade plastic. 86. The method according to any one of embodiments 39 to 85, further comprising a step of adding one or more flavouring agents, fats, colours and / or flavour enhancers to the harvested mycelium biomass. 87. The method according to embodiment 86, further comprising a step of adding one or more functional ingredients to the mycelium biomass. 88. The method according to embodiment 86 or 87, wherein the flavouring agents, fats, colours, flavour enhancers and / or functional ingredients are natural. 89. The method according to embodiment 86 or 88, wherein the flavouring agents, fats, colours, flavour enhancers and / or functional ingredients are vegetarian and / or vegan. 90. The method according to any one of embodiments 39 to 89, wherein the method further comprises steps of: • filling the harvested mycelium biomass into one or more molds; and / or • pressing the harvested mycelium biomass. 91. A method of processing a mycelium biomass obtainable from the methods defined in any one of embodiments 39 to 80 into a food product, comprising: (a) washing the mycelium biomass; and / or (b) providing heat treatment to the harvested mycelium biomass; and / or (c) adding one or more flavouring agents, fats, colours and / or flavour enhancers to the harvested mycelium biomass; and / or (d) filling the mycelium biomass into one or more molds; and / or (e) pressing the harvested mycelium biomass, wherein steps (a) to (c) are optional. 92. A method of processing a mycelium biomass as defined in any one of embodiments 1 to 34 into a food product comprising: (a) washing the mycelium biomass; and / or (b) providing heat treatment to the harvested mycelium biomass; and / or (c) adding one or more flavouring agents, fats, colours and / or flavour enhancers to the harvested mycelium biomass; and / or (d) filling the mycelium biomass into one or more molds; and / or (e) pressing the harvested mycelium biomass, wherein steps (a) to (c) are optional. 93. The method according to any one of embodiments 90-92, wherein the pressing step comprises compressing the internal three-dimensional hyphal structures in the mycelium biomass along one plane and / or aligning the mycelium fibre structures in a direction perpendicular to the direction of the pressing. 94. The method according to any one of embodiments 90-93, wherein the mold comprises perforations and the pressing step reduces the moisture content of the biomass to from 20% to 95%, preferably from 50% to 80%. 95. The method according to any one of embodiments 90-94, wherein the method further comprises cutting, slicing or dividing the pressed mycelium into smaller pieces. 96. The method according to any one of embodiments 90 to 95, wherein the mold has a cross-section in the shape of a steak or other whole-cut meat product. 97. A mycelium biomass obtained by the method of any one of embodiments 39 to 96. 98. A food product comprising a mycelium biomass obtained by the process of any of embodiments 39 to 96. 99. Use of a mycelium biomass as defined in any of embodiments 1 to 34 in preparing a food product. 100. Use of a mycelium biomass obtainable from a method as defined in any of embodiments 39 to 96 in preparing a food product. 101. Use of a mycelium biomass obtained by the process of any one of embodiments 39 to 96 in the manufacture of a food product. 102. Use of a mycelium biomass obtained by the process of any one of embodiments 39 to 96 in the manufacture of an animal feed. 103. A food product obtained by the process of any one of embodiments 39 to 96. 104. An animal feed comprising the product obtained by the process of any of embodiments 39 to 96. 105. A base media composition for use in culturing a mycelium biomass as defined in any of embodiments 1 to 34, wherein the base media comprises between 0.78 and 6 g / L of soy peptone, yeast extract or other nitrogen source (preferably 5 g / L); between 20 and 50 g / L of malt extract (preferably 30 g / L); and at least 2% w / v glucose. 106. Use of the media composition as defined in embodiment 105 in a method as defined in any of embodiments 39 to 96. 107. Use of a fungal species as defined in any of embodiments 75-77 in a food product, preferably wherein the food product is a whole-cut meat alternative. 108. Use of a mold in the preparation of a food product comprising a mycelium biomass obtainable from the methods defined in any one of embodiments 39 to 96 and / or a mycelium biomass as defined in any one of embodiments 1 to 34, wherein the mold comprises perforations. 109. A bioreactor system for producing mycelium biomass, the bioreactor system comprising: • a vessel configured to obtain a base media composition and optionally an antifoam solution; • optionally an autoclave arrangement configured to sterilize a mixture of the base media composition and the antifoam solution under a first set of parameters; • a control arrangement configured to regulate a second set of parameters; • the vessel configured to obtain an organic carbon source solution in the mixture; • the vessel configured to obtain an inoculum culture medium; • optionally an agitator configured to mix the inoculum culture medium in the mixture to form a first composition; • an aeration unit configured to aerate the first composition at a predefined aeration rate, optionally wherein the aeration rate is programmed to vary throughout the fermentation process (e.g. from a first aeration rate to a second aeration rate, as defined elsewhere herein); and • optionally a harvesting mechanism configured to collect the mycelium biomass from the aerated first composition. 110. A bioreactor system according to embodiment 109, wherein the base media composition comprises an organic nitrogen source, an organic carbon source, one or more micronutrient sources, water and optionally growth factors and / or a malt extract. 111. A bioreactor system according to embodiment 109 or 110, wherein the control arrangement comprises a temperature control unit, a pH control unit, an aeration control unit, and a time control unit, optionally wherein the control arrangement further comprises a rotational speed control unit. 112. A bioreactor system according to any one of embodiments 109 to 111, wherein the inoculum culture medium comprises: (a) a fungal species, (b) a nitrogen source (e.g. in a concentration of 5 g / L with respect to a total concentration of the first composition), and (c) (c) an organic carbon source solution (e.g. in a concentration of 20 g / L with respect to a total concentration of the first composition), optionally wherein the inoculum culture medium further comprises: (i) a malt-based complex media in a concentration of 7.8 to 30 g / L with respect to a total concentration of the first composition; and / or (ii) micronutrients. 113. A bioreactor system according to embodiment 112, wherein the nitrogen source is organic. 114. A bioreactor system according to 112, wherein the nitrogen source is inorganic. 115. A bioreactor system according to any one of embodiments 109 to 114, wherein the inoculum culture medium further comprises an antifoam solution. 116. A bioreactor system according to any one of embodiments 109 to 115, wherein the pre-defined aeration rate or rates are in a range of 0.1 volume of air per volume of liquid per minute to 0.9 volume of air per volume of liquid per minute, preferably in a range of 0.1 to 0.4 vvm and most preferable in a range of 0.1 to 0.2 vvm. 117. A bioreactor system according to any one of embodiments 109 to 116, further comprising • a washing unit configured to wash the harvested mycelium biomass; and / or • a heating arrangement configured to provide a heat treatment to the harvested mycelium biomass; and / or • a packaging unit configured to pack the harvested mycelium biomass; and / or • a cooling unit configured to freeze the packaged mycelium biomass at a temperature in a range of -80°C to 1°C, preferable at a temperature in a range of -20°C to -1°C. 118. A bioreactor system according to any one of embodiments 109 to 117, wherein the harvested mycelium biomass further comprises hydrocolloids, plant starches, natural colors, flavouring agents, natural fats, flavor enhancers, herbs, spices, carbohydrates, and proteins. 119. A bioreactor system according to any one of embodiments 109 to 118, further comprising • a filling unit configured to fill the harvested mycelium biomass into one or more molds; and / or • a pressing unit configured to apply pressure to the harvested mycelium biomass to provide a shape to the harvested mycelium biomass; and / or • a slicing unit configured to slice the harvested mycelium biomass into one or more portions of the harvested mycelium biomass. 120. A method of producing a food product from a mycelium biomass comprising: a. heat treating the mycelium biomass; and / or b. optionally adding one or more flavouring agents, fats, colours, flavour enhancers and / or functional ingredients to the mycelium biomass; and / or c. filling the mycelium biomass into one or more molds; and / or d. pressing the harvested mycelium biomass, optionally wherein the biomass is as defined in any one of Embodiments 1 to 34. CLAUSES The disclosure includes the following numbered clauses: 1. A method for producing mycelium biomass, the method comprising: obtaining a base media composition; sterilizing a mixture of the base media composition and the antifoam solution under a first set of parameters; obtaining an autoclaved organic carbon source solution in the mixture; controlling a second set of parameters for obtaining an inoculum culture medium, mixing the inoculum culture medium in the mixture to form a first composition, and; aerating the first composition at a pre-defined aeration rate, wherein the aeration rate is programmed to vary; and harvesting the mycelium biomass from the aerated first composition. 2. A method according to clause 1, wherein the mycelium biomass during fermentation is in the form of a cohesive, non-dispersed, solid but malleable structure, and wherein the mycelium biomass has an interconnected hyphal structure. 3. A method according to clause 1, wherein the base media composition comprises a malt-based complex media, an organic nitrogen source, an organic carbon source, one or more micronutrient sources, growth factors, and water. 4. A method according to clause 1, wherein the first step comprises obtaining an antifoam solution. 5. A method according to clause 1, wherein the first set of parameters comprises a first temperature in a range of 100°C to 150°C, a first period in a range of 15 minutes to 35 minutes, a first rotational speed in a range of 50 rotations per minute to 1000 rotations per minute. 6. A method according to clause 1, wherein the second set of parameters comprises a second temperature in a range of 20°C to 42°C, a second rotational speed in a range of 50 rotations per minute to 800 rotations per minute which can be varied throughout the fermentation, a pH value in a range of 4.5 to 7, a second period in a range of 2 days to 8 days. 7. A method according to clause 1, wherein the inoculum culture medium comprises a fungal species, a malt-based complex media in a concentration of 7.8 to 30 g / L with respect to a total concentration of the first composition, an organic nitrogen source in a concentration of 0.78 to 6 g / L with respect to a total concentration of the first composition, the autoclaved organic carbon source solution in a concentration of 20 g / L with respect to a total concentration of the first composition. 8. A method according to clause 1, wherein the pre-defined aeration rate or rates are in a range of 0.1 volume of air per volume of liquid per minute to 0.9 volume of air per volume of liquid per minute. 9. A method according to clause 1, further comprising washing the harvested mycelium biomass; providing heat treatment to the harvested mycelium biomass; packaging the harvested mycelium biomass; and freezing the packaged mycelium biomass at a temperature in a range of -20°C to -1°C. 10. A method according to clause, further comprising employing flavouring agents in the harvested mycelium biomass; employing natural fats in the harvested mycelium biomass; and employing flavor enhancers, herbs, spices, carbohydrates, and proteins. 11. A method according to clause, further comprising filling the harvested mycelium biomass into one or more molds; pressing the harvested mycelium biomass to provide a shape to the harvested mycelium biomass, wherein the pressing comprises squashing the interconnected structures within the harvested mycelium biomass into flatter structures and aligning said structures into a perpendicular direction of the pressing; and slicing the harvested mycelium biomass into one or more portions of the harvested mycelium biomass. 12. A bioreactor system for producing mycelium biomass, the bioreactor system comprising: a vessel configured to obtain a base media composition and an antifoam solution; an autoclave arrangement configured to sterilize a mixture of the base media composition and the antifoam solution under a first set of parameters; a control arrangement configured to regulate a second set of parameters; the vessel configured to obtain an autoclaved organic carbon source solution in the mixture; the vessel configured to obtain an inoculum culture medium; an agitator configured to mix the inoculum culture medium in the mixture to form a first composition; an aeration unit configured to aerate the first composition at a pre-defined aeration rate, wherein the aeration rate is programmed to vary throughout the fermentation process; and a harvesting mechanism configured to collect the mycelium biomass from the aerated first composition. 13. A bioreactor system according to clause 12, wherein the base media composition comprises a malt extract, an organic nitrogen source, an organic carbon source, one or more micronutrient sources, growth factors, and water. 14. A bioreactor system according to clause 12, wherein the control arrangement comprises a temperature control unit, a rotational speed control unit, a pH control unit, an aeration control unit, and a time control unit. 15. A bioreactor system according to clause 12, wherein the inoculum culture medium comprises a species, a malt-based complex media in a concentration of 7.8 to 30 g / L with respect to a total concentration of the first composition, an organic nitrogen source in a concentration of 5 g / L with respect to a total concentration of the first composition, the autoclaved organic carbon source solution in a concentration of 20 g / L with respect to a total concentration of the first composition. 16. A bioreactor system according to clause 12, wherein the inoculum culture medium further comprises an antifoam solution. 17. A bioreactor system according to clause 12, wherein the pre-defined aeration rate or rates are in a range of 0.1 volume of air per volume of liquid per minute to 0.9 volume of air per volume of liquid per minute. 18. A bioreactor system according to claim 12, further comprising a washing unit configured to wash the harvested mycelium biomass; a heating arrangement configured to provide a heat treatment to the harvested mycelium biomass; a packaging unit configured to pack the harvested mycelium biomass; and a cooling unit configured to freeze the packaged mycelium biomass at a temperature in a range of-20°C to -1°C. 19. A bioreactor system according to clause 12, wherein the harvested mycelium biomass further comprises hydrocolloids, plant starches, natural colors, flavouring agents, natural fats, flavor enhancers, herbs, spices, carbohydrates, and proteins. 20. A bioreactor system according to clause 12, further comprising a filling unit configured to fill the harvested mycelium biomass into one or more molds; a pressing unit configured to apply pressure to the harvested mycelium biomass to provide a shape to the harvested mycelium biomass; and a slicing unit configured to slice the harvested mycelium biomass into one or more portions of the harvested mycelium biomass.

Claims

1. A mycelium biomass comprising a cohesive and substantially non-dispersed network of interconnected hyphal structures, optionally wherein the mycelium biomass is a food product.

2. The mycelium biomass of claim 1, wherein the mycelium biomass is:(a) Solid; and / or(b) malleable; and / or(c) resilient.

3. The mycelium biomass of claim 1 or 2, wherein:(a) the interconnected hyphal structures are intact and / or form a 3D macrostructure, optionally wherein the 3D macrostructure is globular; and / or(b) the mycelium biomass has a fibrous texture, optionally wherein the hyphal structures are fibrous; and / or(c) the substantially non-dispersed network of interconnected hyphal structures form a lamella structure.

4. The mycelium biomass of any one of claims 1 to 3, wherein the biomass has a water content between about 92% and about 97%, optionally wherein the water content is between about 93% and about 96% and / or between about 95% and about 96%, preferably wherein the water content is about 95% or about 96%.

5. The mycelium biomass of any one of claims 1 to 4, wherein:(a) the hyphae are at least 900 pm in length;(b) the mean hyphal diameter is between about 4pm and about 6pm, preferably wherein the mean hyphal diameter is about 5pm; and / or(c) the hyphae comprise an average branching frequency of at least 400pm, optionally wherein the hyphae comprise an average branching frequency of between 400pm and 600pm; and / or(d) wherein the fungal species has the ability to form hyphae that are at least 900 pm in length.

6. The mycelium biomass of any one of claims 1 to 5, wherein the mycelium biomass is from a fungal species(a) belonging to a division selected from Ascomycetes, Basidiomycets or Mucoromycetes; and / or(b) belonging to a class selected from Eurotiomycetes or Sordariomycetes; and / or(c) belonging to a genus selected from Rhizopus, Blakeslea, Fusarium, Aspergillus or Neurospora.(d) selected from Rhizopus oligosporus, Rhizopus microsporus, Rhizopus oryzae, Rhizopus chinensis, Blakeslea trispora, Aspergillus oryzae, Aspergillus niger, Fusarium venenatum, Neurospora crassa or Neurospora intermedia,optionally wherein the mycelium biomass is from a food grade species and / or wherein fungus species has the ability to form hyphae that are at least 900 pm in length.

7. The mycelium biomass of any one of claims 1 to 6, wherein the diameter of the mycelium biomass is:(a) 1 or more, 3 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 15 or more, 20 or more, 25 or more, 30 or more , 35 or more, 40 or more or 50 or more centimeters; and / or(b) 50 centimeters or less, 45 centimeters or less, 40 centimeters or less, 35 centimeters or less, 30 centimeters or less, 25 centimeter or less, 20 centimeters or less or 18 centimeters or less; and / or(c) between 3 and 50 centimeters, between 5 and 45 centimeters, between 6 and 40 centimeters, between 7 and 35 centimeters, between 8 and 30 centimeters, between 9 and 25 centimeters, between 10 and 20 centimeter or between 15 and 18 centimeters, preferably wherein the diameter is between 15 and 18 centimeters.

8. The mycelium biomass of any one of claims 1 to 7, wherein the mycelium biomass is not:(a) attached to a growth support; and / or(b) in a pellet form; and / or(c) in the form of a slurry or is not dispersed; and / or(d) naturally occurring.

9. The mycelium biomass of any one of claims 1 to 8, wherein the mycelium biomass is:(a) free floating in a liquid, optionally wherein the liquid is a liquid growth media (e.g. fermentation broth); and / or(b) adhered to a surface; and / or(c) adhered to a component within the bioreactor; and / or(d) grown in a bag reactor; and / or(e) in a mesh bag; and / or(f) substantially unprocessed or is unprocessed.

10. A food product comprising a mycelium biomass or manufactured from a mycelium biomass, wherein the mycelium biomass is as defined in any of claims 1 to 9, optionally wherein the food product is a whole-cut meat alternative.

11. A method for producing a mycelium biomass, the method comprising:a. providing a base media composition comprising a carbon source, a nitrogen source, and micronutrients;b. inoculating the base media with an inoculum culture medium comprising germinated spores and / or hyphae of a fungal species to form a first composition;c. incubating the first composition at a temperature between 20°C and 42°C and a pH in a range of 4 to 8, wherein the incubation step comprises: a. aerating the first composition at a first aeration rate and optionally at a second aeration rate.

12. The method according to claim 11, wherein the mycelium biomass comprises a cohesive and substantially non-dispersed network of interconnected hyphal structures and / or wherein the mycelium biomass is as defined in any of claims 1-9.

13. The method according to claim 11 or 12, wherein the first aeration rate is: (a) in a range of 0 to 1.0 or 0.1 to 1.0 volume of air per volume of liquid per minute (vvm), optionally wherein the first aeration rate is greater than 0.1, 0.4, 0.6, 0.8, or 0.9 vvm and is less than 0.4, 0.6, 0.8, 0.9 or 1.0 vvm; and / or(b) in a range of 0.1 to 1.0 vvm, preferably 0.1 to 0.4 vvm, optionally wherein the method comprises a second aeration rate, preferably wherein the first composition is aerated at a first aeration rate and then a second aeration rate, and wherein:A) the first aeration rate is lower than the second aeration rate, optionally wherein the first aeration rate is 0.2 vvm and the second aeration rate is 0.4 wm, optionally wherein the volume of the first composition is 10L and the first aeration rate is 0.2 vvm and the second aeration rate is 0.4 vvm; orB) the first aeration rate is higher than the second aeration rate.14.The method according to any one of claims 11 to 13, wherein:(a) the pH is from 5.3 to 6.1, optionally wherein the pH is from 5.3 to 5.5, preferably wherein the pH is 5.4; and / or(b) the temperature in step (c) is between 25°C and 35°C, preferably 30°C.

15. The method according to any one of claims 11 to 14, wherein the incubation step comprises agitating the first composition at an agitation rate, optionally whereina. the agitation rate reduces and / or avoids shearing forces (e.g. on the hyphae); and / orb. the agitation rate is in a range of 50 rotations per minute (rpm) to 400 rpm, optionally wherein the agitation rate is in a range of 50 rpm, 100 rpm, 110 rpm, 120 rpm, 130 rpm, 150 rpm, 160 rpm, 180 rpm, 210 rpm or 225 rpm up to 140 rpm, 160 rpm, 180 rpm, 210 rpm, 225 rpm, or 250 rpm, or 400 rpm; and / orc. the agitation rate is less than or equal to 250 rpm; and / ord. the agitation rate is from 100 to 200 rpm, optionally wherein the agitation rate is from 200 to 175 rpm, preferably wherein the agitation rate is about 150 rpm; and / ore. the agitation comprises mechanical stirring, optionally wherein the mechanical stirring is by a motor driven impeller (e.g. a Rushton impeller) or a stir plate.

16. The method according to any one of claims 11 to 15, wherein the first composition is not agitated during the incubation step.

17. The method according to any one of claims 11 to 16, wherein the media is inoculated with a high concentration of spores, optionally whereina. the media is inoculated with between lxlOA7 and 5xlOA8 spores / L(dm3); and / orb. in the inoculation culture medium comprises between lxlOA7 and 5x10^8 spores / L; and / orc. the media is inoculated with a inoculation culture medium at about a 1:1000 dilution ratio (ICM:media); and / ord. the media is inoculated with a concentration of spores that causes quorum sensing.

18. The method according to any one of claims 11 to 17, wherein the fungal species:(a) belonging to a division selected from Ascomycetes, Basidiomycets or Mucoromycetes; and / or(b) belonging to a class selected from Eurotiomycetes or Sordariomycetes; and / or(c) is a Rhizopus, Blakeslea, Fusarium, Aspergillus or Neurospora species, optionally a Rhizopus or Blakeslea; and / or(d) is Rhizopus microsporus, Rhizopus oryzae, Rhizopus chinensis, Rhizopus oligosporus, Blakeslea trispora, Aspergillus oryzae, Aspergillus niger, Fusarium venenatum, Neurospora crassa or Neurospora intermedia.

19. The method according to any one of claims 11 to 18, wherein the method comprises step (d) harvesting the mycelium biomass, optionally wherein the harvesting step comprises (i) separating the mycelium biomass from the first composition by gravitational separation, optionally wherein the harvesting is performed using one or more mesh bags, a belt sieve, a pump, a valve, or a flange and / or (ii) separating the mycelium biomass from the first composition by pumping the first composition out of a vessel in which the incubation step occurs and / or pouring the first composition out of a vessel in which the incubation step occurs.

20. The method according to any one of claims 11-19, wherein the method further comprises:• washing the harvested mycelium biomass; and / or• providing heat treatment to the harvested mycelium biomass; and / or• packaging the harvested mycelium biomass; and / or• freezing the packaged mycelium biomass at a temperature in a range of -80°C to -1°C, e.g. in a range of -20°C to -1°C,optionally wherein the heat treatment involves subjecting the mycelium biomass to a temperature in the range 60 to 70°C for 5 to 30 mins (e.g. 65°C for 15 minutes), preferably wherein the heat treatment inactivates the fungal cells and / or reduces the RNA content to 2% or less and / or is performed in a water bath, using steam or by applying another heat source.

21. The method according to any one of claims 11 to 20, wherein the method further comprises steps of:• filling the harvested mycelium biomass into one or more molds; and / or• pressing the harvested mycelium biomass.

22. A method of processing a mycelium biomass obtainable from the methods defined in any one of claims 11 to 21 or a biomass as defined in any of claims 1 to 9 into a food product, comprising:a. washing the mycelium biomass; and / orb. providing heat treatment to the harvested mycelium biomass; and / orc. adding one or more flavouring agents, fats, colours, flavour enhancers and / or functional foods (e.g. selected from hydrocolloids, plant starches, natural colors, flavouring agents, natural fats, flavor enhancers, herbs, spices, carbohydrates and / or proteins) to the harvested mycelium biomass; and / or d. filling the mycelium biomass into one or more molds; and / or e. pressing the harvested mycelium biomass, wherein steps (a) to (c) are optional.

23. A food product comprising a mycelium biomass obtained by the process of any of claims 11 to 21 or a food product obtained by the process of claim 22.

24. Use of a mycelium biomass as defined in any of claims 1 to 9 or a mycelium biomass obtainable from a method as defined in any of claims 11 to 21 in preparing or manufacturing a food product.

25. Use of a fungal species as defined in any of claims 18 in a food product, preferably wherein the food product is a whole-cut meat alternative.

26. Use of a mold in the preparation of a food product comprising a mycelium biomass obtainable from the methods defined in any one of claims 11 to 21 and / or a mycelium biomass as defined in any one of claims 1 to 9, wherein the mold comprises perforations.

27. A bioreactor system for producing mycelium biomass, the bioreactor system comprising:• a vessel configured to obtain a base media composition and optionally an antifoam solution;• optionally an autoclave arrangement configured to sterilize a mixture of the base media composition and the antifoam solution under a first set of parameters;• a control arrangement configured to regulate a second set of parameters;• the vessel configured to obtain an organic carbon source solution in the mixture;• the vessel configured to obtain an inoculum culture medium;• optionally an agitator configured to mix the inoculum culture medium in the mixture to form a first composition;• an aeration unit configured to aerate the first composition at a pre-defined aeration rate, optionally wherein the aeration rate is programmed to vary throughout the fermentation process (e.g. from a first aeration rate to a second aeration rate, as defined elsewhere herein); and• optionally a harvesting mechanism configured to collect the mycelium biomass from the aerated first composition.

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