Bacterial cellulose structures and methods of making and using the same

Abstract

Disclosed herein are methods and compositions for manufacturing, processing and storing composite materials, containing bacterial cellulose and eukaryotic cells, e.g., fungal cells. The methods comprise both co-culture and 2-step culture methods to produce bacterial cellulose compositions.

Description

Atty Docket No.: AQCF-002 / 01WO 348530-2029 BACTERIAL CELLULOSE STRUCTURES AND METHODS OF MAKING AND USING THE SAME CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U.S. Provisional Application No. 63 / 602,353 filed on November 22, 2023, the content of which is herein incorporated by reference in its entirety. FIELD

[0002] The field of the disclosure and its embodiments relate to bacterial cellulose structures and methods of making and using the same, which includes, for example, bioengineering and optimization of growth and production of a consortium of microorganisms including cellulose producing bacteria, fungi, yeasts, and / or algae for use within multiple industries, including but not limited to, food, agriculture, and medical. BACKGROUND

[0003] The food industry is developing food products that simulate meat from animals, but that do not include ingredients from killed animals. Rather, these products are often made from microorganisms, or combinations of microorganisms. Such products include, for example, artificial beef, chicken, pork and fish. One aim of these efforts is to provide an attractive, palatable product, particularly products that mimic the taste, mouthfeel and nutrition of the animal-based products they are intended to mimic. What is needed is a novel system and method for optimizing the growth and production of these components to create a product usable in the food industry, such as a food source, a protein source, or its use in applications of plant protein products, including meat, seafood, and poultry analogues.

[0004] There is also an increasing demand for bio-based bacterial cellulose materials for immediate applications in biomedical and agricultural fields. SUMMARY

[0005] The present disclosure provides a method for producing an edible food analog, comprising: culturing a microbial consortium comprising at least one species of cellulose producing bacterium and at least one eukaryotic species under conditions and for a time sufficient to produce a composite material; harvesting the composite material; and processing the composite material to produce an edible food analog.Atty Docket No.: AQCF-002 / 01WO 348530-2029

[0006] The present disclosure provides a method for producing an edible food analog, comprising: providing a scaffold comprising bacterial cellulose; populating the scaffold with eukaryotic cells to produce a composite material; harvesting the composite material; and processing the composite material to produce an edible food analog.

[0007] In some embodiments, the processing comprises: contacting the composite material with a composition comprising: a protein; a coloring agent; and an acidic solution comprising an oxidizing agent. In some embodiments, the processing the composite material comprises: contacting the composite material with a composition comprising: a coloring agent; a protein; and an alkaline solution.

[0008] In some embodiments, the processing the composite material comprises: (a) contacting the composite material with an alkaline solution comprising: a coloring agent, and a protein; (b) removing the composite material from the alkaline solution; and (c) contacting the composite material with an acidic solution comprising an oxidizing agent.

[0009] In some embodiments, the processing comprises one or more of: shaping the composite material into a desired shape; adjusting the pH of the composite material; cutting the composite material; tenderizing the composite material; grinding the composite material; dicing the composite material; extruding the composite material; flavoring the composite material; coloring the composite material; adding one or more nutrients to the composite material; marinating the composite material; dehydrating the composite material; emulsifying the composite material; adding fat, oil, wax, sugar or protein to the composite material; cooking the composite material; adjusting the rheological properties of the composite material; grinding the composite material and forming layers of the composite material with a second material.

[0010] In some embodiments, the processing comprises marinating the composite material in a solution comprising yeast extract, salt, omega-3-algal oil, canthaxanthin, one or more nutrients, one or more flavorings, guar gum, trehalose, and Ca2+. In some embodiments, wherein the processing comprises marinating the composite material in a solution comprising sugar, trimethyl acetate and a salt, and, optionally, algal oil. In some embodiments, the processing comprises subjecting the composite material to boiling, pasteurization, high pressure, or irradiation. In some embodiments, the processing comprises grinding or mincing the composite material. In some embodiments, the processing comprising adding one or more flavoring agents. In some embodiments, the processing comprises adding a flavoring agent selected from metallic, savory, meaty, aldehydic, waxy, floral, lemon, citrus, marine, creamy, fatty, orris, and earthy. In someAtty Docket No.: AQCF-002 / 01WO 348530-2029 embodiments, the processing comprises adding a flavoring agent selected from herbaceous, fruity, cucumber, mossy, nutty, green, creamy, and buttery.

[0011] The present disclosure provides a food analog produced by the methods described herein. In some embodiments, the food analog comprises: about 20% to about 90% dry weight of bacterial cellulose; about 0.05% to about 80% dry weight of eukaryotic protein; about 0.05% to about 5% dry weight of polyunsaturated fatty acid; a flavoring agent; a coloring agent; and, optionally, about 1% to about 80% dry weight of a supplemental nutrient; and / or a freeze-thaw stabilizer.

[0012] The present disclosure provides an edible whole cut tuna analog comprising a bacterial cellulose composition, wherein the bacterial cellulose composition comprises: a linear elastic modulus of between 24,000 and 75,000 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of between 1.25% and 3.7%; a critical stress ^^^^^^^^^^^^^^^^^^^^of between 327 and 982.5 [Pa]; a coloring agent; and a flavoring agent.

[0013] The present disclosure provides an edible shrimp analog comprising a bacterial cellulose composition, wherein the bacterial cellulose composition comprises: a linear elastic modulus of between 3,500 and 12,000 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of between 6.25% and 18.7%; a critical stress ^^^^^^^^^^^^^^^^^^^^of between 233 and 701.1 [Pa]; a coloring agent; and a flavoring agent.

[0014] The present disclosure provides an edible scallop analog comprising a bacterial cellulose composition, wherein the bacterial cellulose composition comprises: a linear elastic modulus of between 3,000 and 12,000 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of between 4.95% and 16.0%; a critical stress ^^^^^^^^^^^^^^^^^^^^of between 179 and 538.5 [Pa]; a coloring agent; and a flavoring agent. In some embodiments, the scallop analog comprises: a linear elastic modulus of approximately 7,444 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of approximately 9.9%; and a critical stress ^^^^^^^^^^^^^^^^^^^^of approximately 360 [Pa].

[0015] The present disclosure provides a composition comprising bacterial cellulose, wherein said composition comprises: at least 5% protein by dry weight at least 5% fiber by dry weight; voids of between about 0.025 microns to about 3.0 microns in diameter; a linear elastic modulus of between 1,670 and 75,000 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of between 0.3% and 15%; and a critical stress ^^^^^^^^^^^^^^^^^^^^of between 13.0 and 982.5 [Pa].

[0016] The present disclosure provides a method for producing a composition comprising bacterial cellulose, comprising: culturing a microbial consortium comprising at least one speciesAtty Docket No.: AQCF-002 / 01WO 348530-2029 of cellulose producing bacterium and at least one species of filamentous fungi under conditions, and for a time period sufficient, to produce a bacterial cellulose composition.

[0017] The present disclosure provides a system comprising: (a) an incubator comprising an incubator space; (b) a temperature regulator configured to control temperature in the incubator space; (c) a humidifier configured to control humidity within the incubator space; (d) inside the incubator space, at least one tray having a culture wherein the culture has a volume-to-surface area ratio of at least 3:1 wherein the culture comprises a co-culture of bacteria and fungi.

[0018] The present disclosure provides a system to optimize a growth and a production of a co-culture that forms a product comprising a high-protein, high-fiber material, the system comprising: a housing unit comprising stacked trays housing a seed liquid inoculated with a starter culture.

[0019] The present disclosure provides an alkaline aqueous solution comprising: 0.1% (w / w) to 1.0% (w / w) beet juice; 0.02% (w / w) to 0.1 % (w / w) canthaxanthin; 0.1 % (w / w) to 1.0 % (w / w) trisodium phosphate; and 0.05% (w / w) to 0.15% (w / w) protein.

[0020] The present disclosure provides an acidic aqueous solution comprising: an oxidizing agent; and 0.0005% (w / w) to 0.05 % (w / w) lactic acid.

[0021] The present disclosure provides a method for making a composite material, comprising: (a) culturing bacterial cells in a first culture medium to produce a scaffold of bacterial cellulose in the culture; (b) isolating the scaffold of bacterial cellulose; (c) culturing eukaryotic cells with the isolated scaffold in a second culture medium; and (d) removing the second culture medium, thereby providing a composite material.

[0022] The present disclosure provides a composite material comprising: (a) a chitosan- alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel, and (b) cellular material from a eukaryotic cell.

[0023] The present disclosure provides a method for making a composite material, the method comprising culturing fungal cells on: a chitosan-alginate hydrogel; an alginate-gelatin polymer; cellulose acetate fibers; cellulose acetate-chitosan fibers; an agarose hydrogel; or an agarose- alginate hydrogel.Atty Docket No.: AQCF-002 / 01WO 348530-2029

[0024] The present disclosure provides a culture comprising: a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel; fungal cells; and a culture medium.

[0025] The present disclosure provides a kit comprising a product described herein; and one or more of rice, seaweed, soy sauce, wasabi and one or more chopsticks.

[0026] The present disclosure provides a method of producing a composite material comprising: (a) co-culturing one or more bacteria and one or more fungi in a culture medium comprising a carbon source, a nitrogen source, and nutrients for time sufficient to form a composite material at least 2.5 mm thick comprising a scaffold of bacterial cellulose and fungal protein; (b) culturing one or more bacteria for time sufficient to form a composite material at least 2.5 mm thick comprising a scaffold of bacterial cellulose, and, optionally, killing bacteria in the composite material; and culturing the composite material with one or more fungi in a culture medium comprising a carbon source, a nitrogen source and nutrients for time sufficient for the fungi to infiltrate the scaffold; (c) harvesting the composite material and treating it to kill bacterial and fungal cells, e.g., by heating in an acidic solution or an alkaline solution, e.g., at 90°C; (d) optionally, cutting the composite material into a plurality of pieces; and (e) marinating the composite material in a solution comprising one or more flavorings and one or more colorants. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] FIGs. 1A-1N depict exemplary food shapes made from composite materials. These include: shrimp (FIG.1A), scallop (FIG.1B), salmon steak (FIG.1C), calamari ring (FIG.1D), lobster claw (FIG.1E), crab claw (FIG.1F), calamari mantle (FIG.1G), sushi shapes (FIG.1H, FIG.1I, FIG.1J), nugget (FIG.1K), patty (FIG.1L), stick (e.g., fish stick) (FIG.1M), and bacon (FIG.1N).

[0028] FIG.2 depicts marinated composite material.

[0029] FIG.3 depicts a layered composite material (raw).

[0030] FIG.4 depicts a layered composite material that has been sauteed.

[0031] FIG. 5 depicts comparisons of the storage moduli (in Pascals), at different strain percentages, of composite material made according to the method of Example 4 (top curve, triangles), calamari (middle curve, circles) and tuna (bottom curve, squares).Atty Docket No.: AQCF-002 / 01WO 348530-2029

[0032] FIG. 6 depicts comparisons of the loss moduli (in Pascals), at different strain percentages, of composite material made according to the method of Example 4 (top curve, triangles), calamari (middle curve, circles) and tuna (bottom curve, squares).

[0033] FIG. 7 depicts scanning electron micrographs of muscle tissue from (left to right): calamari, shrimp, cod, salmon, tuna, and bacterial cellulose scaffold (BC). The top row shows representative micrographs of muscle fascicles; the bottom row shows representative micrographs of muscle fibers.

[0034] FIG.8 depicts results of measurement of muscle fascicle diameters from (left to right): squid, shrimp cod, salmon, tuna and bacterial cellulose (BC) scaffold.

[0035] FIG. 9 depicts results of measurement of muscle fiber diameters from (left to right): squid, shrimp cod, salmon, tuna and bacterial cellulose scaffold.

[0036] FIG. 10 is a set of histograms showing angular orientation of fascicular structures in salmon (top left), calamari (middle left), cod (bottom left), bacterial cellulose scaffold (top right), shrimp (middle right) and tuna (bottom right). Dispersion angles are shown along the ordinate, and the percentage of fibers at each angle is shown as a histogram.

[0037] FIG.11 depicts peak directional dispersions for squid, shrimp, cod, salmon, tuna and bacterial cellulose (BC) scaffold.

[0038] FIG.12 depicts cutting forces of the muscle fibers of different aquatic species. Black bars indicate the cutting force of raw muscle fibers; gray bars indicate the cutting force of muscle fibers that were cooked to an internal temperature of 145oF (63oC) for at least 15 seconds. Numerical values of cutting forces (in lbs / in2) are shown below the graph. The horizontal dotted line indicates the mean cutting force (with the shading indicating the standard deviation) of an exemplary bacterial cellulose made by the method of Example 4.

[0039] FIG.13 depicts cutting forces (in lbs / in2) of bacterial cellulose scaffolds produced by (left to right): K. xylinus strain NRRL B3780; K. xylinus strain ATCC 53582; K. xylinus strain ATCC 53582 grown in a medium containing a 1:1 (v:v) ratio of alginate porogen to culture medium; K. xylinus strain ATCC 53582 grown in a medium containing a 2:1 (v:v) ratio of alginate porogen to culture medium; K. xylinus strain NRRL B3780 foamed on sterilized water; and K. xylinus strain ATCC 53582 foamed on sterilized water.

[0040] FIG. 14 depicts the effect of guar gum, added during marination, on percent water retention of composite material.Atty Docket No.: AQCF-002 / 01WO 348530-2029

[0041] FIG.15 depicts the effect of guar gum, added during marination, on average hardness of the composite material.

[0042] FIG. 16 depicts the effect of trehalose, added during marination, on percent water retention of composite material.

[0043] FIG.17 depicts the effect of trehalose, added during marination, on average hardness of the composite material.

[0044] FIG. 18 depicts pore densities of squid muscle fibers and of bacterial cellulose (BC) scaffold produced by K. xylinus ATCC 53582 grown in Hestrin-Schramm media.

[0045] FIG. 19 depicts the average pore surface area of squid muscle fibers and of bacterial cellulose (BC) scaffold produced by K. xylinus ATCC 53582 grown in Hestrin-Schramm media.

[0046] FIG. 20 depicts exemplary food products of this disclosure. Shown here are tuna sashimi 2001, tuna roll 2003, shrimp dumpling 2005, ginger 2007, wasabi 2009, chopsticks 2011 and soy sauce 2013.

[0047] FIGs.21A-21C are LVE material functions for tuna (FIG.21A), scallops (FIG.21B), and shrimp paste (FIG.21C). The linear elastic and viscous moduli, ^^^^′and ^^^^′′, were measured as a function of frequency, showing that all samples exhibit a power-law response, with a solid- avior (tan ^^^^ = ^^^^′′like beh^^≈ 0 ′^^′.16). The average linear elastic modulus ^^^^ shows that tuna is stifferthan scallops and shrimp paste.

[0048] FIGs.22A-22I are LVE material functions of bacterial cellulose pellicles (FIG.22A) 1.3, (FIG. 22B) 2.2, (FIG. 22C) 4.2, (FIG. 22D) 4.3, (FIG. 22E) 4.4, (FIG. 22F) JD22 and hydrolyzed bacterial cellulose pellicles (FIG. 22G) 2.2H, (FIG. 22H) 4.2H, and (FIG. 22I) JD22H. The linear elastic and viscous moduli, ^^^^′and ^^^^′′, were measured as a function of frequency, showing that all samples exhibit a power-law response with a solid-like behavior an ^^^^ = ^^′′(t ^^^^^^′≈ 0.13 − 0.16). The average linear elastic modulus ranges from 8.6 to 30 kPa forbacterial cellulose pellicles and 7.52 to 16 kPa for the hydrolyzed pellicles.

[0049] FIGs. 23A-23C show oscillatory amplitude sweep at ^^^^ = 1Hz for (FIG. 23A),scallops (FIG.23B), and shrimp paste (FIG.23C). The first-harmonic elastic and viscous moduli, ^^^^1′and ^^^^1′′, were measured as a function of strain amplitude^^^^0, showing that all samples exhibit a softening behavior, but tuna and scallops have a weak strain overshoot (Type III Large-amplitudeAtty Docket No.: AQCF-002 / 01WO 348530-2029 oscillatory shear (LAOS)) that shrimp paste does not have (Type I). The black line indicates thelocation of the critical strain at which − ^^^^′| = 0.5^^^^′.

[0050] FIGs. 24A-24I show oscillatory amplitude sweep at ^^^^ = 1Hz of bacterial cellulosepellicles (FIG.24A) 1.3, (FIG.24B) 2.2, (FIG.24C) 4.2, (FIG.24D) 4.3, (FIG.24E) 4.4, (FIG. 24F) JD22 and hydrolyzed bacterial cellulose pellicles (FIG.24G) 2.2H, (FIG. 24H) 4.2H, and (FIG.24I) JD22H. The first-harmonic elastic and viscous moduli, ^^^^1′and ^^^^1′′, were measured as a function of strain amplitude^^^^0, showing that all samples exhibit a softening behavior, but tuna and scallops have a weak strain overshoot (Type III LAOS) that shrimp paste does not have (Type I).The black line indicates the location of the critical strain at which |^^^^′ ′ ′1 − ^^^^ | = 0.5^^^^ .

[0051] FIGs. 25A-25B is an Ashby-style cross-property plots for all samples, with tuna, scallop and shrimp paste for comparison: elastic modulus ^^^^′vs (FIG.25A) critical stress ^^^^^^^^^^^^^^^^^^^^and (FIG. 25B) critical strain ^^^^^^^^^^^^^^^^^^^^for tuna, scallops, shrimp paste, bacterial cellulose pellicles, andhydrolyzed pellicles at ^^^^ = 20^^^^ and ^^^^ = 1 Hz. Shaded regions were drawn by hand and aremeant to be a guide for the eye.

[0052] FIG.26 is a LAOS Distortion-Rotation map, using elastic measures. Red, blue, green, purple, and orange symbols show the results of tune, scallops, shrimp paste, bacterial cellulose pellicles, and hydrolyzed pellicles, respectively. To provide context, the blue line is a generic weakly nonlinear elastic solid model (Ewoldt et al.2008).

[0053] FIGs. 27A-27L are Lissajous stress-strain rate curves tested at ^^^^ = 1Hz and T = 20 Cfor tuna (FIG. 27A), scallops (FIG. 27B), shrimp (FIG. 27C), and bacterial cellulose pellicles (FIG.27D-L).

[0054] FIG.28 is a Creep compliance ^^^^(^^^^) of tuna (red), bacterial cellulose pellicles (purple),and hydrolyzed bacterial cellulose pellicles (orange) for ^^^^0 = 40Pa and ^^^^ = 20 C. The black linesare fits to the Fractional Kelvin-Voigt model which shows a relaxation exponent ^^^^ = 0.1 − 0.15for the pellicles and ^^^^ = 0.17 for Tuna.DETAILED DESCRIPTION Overview

[0055] The present disclosure provides methods and compositions for manufacturing composite materials for use as or in food products, and as scaffolds for tissue engineering in the medical and agricultural fields. In certain embodiments the methods involve a co-culture or a two-Atty Docket No.: AQCF-002 / 01WO 348530-2029 step culturing protocol. In additional embodiments, eukaryotic cells are cultured on a non-bacterial polymer scaffold such as, for example, chitosan, alginate-gelatin, cellulose acetate, agarose or agarose-alginate. Definitions

[0056] Unless stated otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the disclosure belongs. While the following terms are believed to be well understood by one of ordinary skill in the art, the following definitions are set forth to facilitate explanation of the presently disclosed subject matter. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present disclosure, preferred methods and materials are described. The following terms are defined below. These definitions are for illustrative purposes and are not intended to limit the common meaning in the art of the defined terms.

[0057] The term “a” or “an” refers to one or more of that entity, i.e., can refer to a plural referent. As such, the terms “a” or “an”, “one or more” and “at least one” are used interchangeably herein. In addition, reference to “an element” by the indefinite article “a” or “an” does not exclude the possibility that more than one of the elements is present, unless the context clearly requires that there is one and only one of the elements.

[0058] As used in this specification, the term “and / or” is used in this disclosure to mean either “and” or “or” unless indicated otherwise.

[0059] As used herein, the term “about” refers to a range of values that fall within 10% in either direction (greater than or less than) of the stated reference value unless otherwise stated or otherwise evident from the context (except where such number would exceed 100% of a possible value).

[0060] As used herein, the term “approximately” refers to a range of values that fall within 5% in either direction (greater than or less than) of the stated reference value unless otherwise stated or otherwise evident from the context (except where such number would exceed 100% of a possible value).

[0061] As used herein, the term “food analog” refers to a food alternative or food substitute possessing characteristics equal to or similar to an intact, actual food or food product.Atty Docket No.: AQCF-002 / 01WO 348530-2029

[0062] As used herein, the term “microbial consortium” refers to a group of microorganisms that have the ability to act together. In some aspects, the microbial consortium refers to any collection of microorganisms comprising at least one species capable of producing cellulose.

[0063] As used herein, the term “co-culture” refers to two or more cell types maintained in conditions suitable for their mutual growth. In the context of the present disclosure, a “co-culture” relates to one or more bacteria in culture with one or more eukaryotic species.

[0064] As used herein, the term “cellulose producing bacterium” is a bacterium capable of producing and / or synthesizing cellulose.

[0065] As used herein, the term “coloring agent” or “colorant” is a substance that is added or applied in order to change the color of a material or surface. In some aspects, one or more colorants are added to a composite material at any step before or during production of the food analogs, thereby providing a more natural / realistic appearance to the food analog.

[0066] As used herein, the term “dehydrated” in the context of a composite material or a scaffold comprising bacterial cellulose described herein means that the composite material or scaffold has less moisture on a weight basis when compared to a composite material or scaffold produced under the same conditions that has not been dehydrated.

[0067] As used herein, the term “The term “flavoring agent” or “flavorant” is a substance or additive for improving or altering the taste, flavor, or smell of food and food products. In some aspects, one or more colorants are added to a composite material at any step before or during production of the food analogs, thereby providing a more natural / realistic appearance to the food analog.

[0068] As used herein, Linear elastic modulus ^^^^′[Pa] quantifies how stiff the material is.

[0069] As used herein, Critical Strain ^^^^^^^^^^^^^^^^^^^^[%] quantifies how much the material needs to be deformed before significant softening occurs.

[0070] As used herein, Critical Strain ^^^^^^^^^^^^^^^^^^^^[Pa] quantifies how much stress needs to be applied to the material before significant softening occurs.

[0071] As used herein, the term “food-grade” refers to the material that is permitted to come into direct contact with food meant for human consumption and / or exposure. Food-grade can refer to materials used in equipment or manufacturing that are non-toxic and safe for consumption, however, food-grade materials are not necessarily food-safe.Atty Docket No.: AQCF-002 / 01WO 348530-2029

[0072] As used herein, the term “food-safe” means safe for human consumption. Methods Of Making Edible Food Analogs

[0073] In one embodiment, the disclosure teaches a method for producing an edible food analog comprising culturing a microbial consortium comprising at least one species of cellulose producing bacterium and at least one eukaryotic species under conditions and for a time sufficient to produce a composite material; harvesting the composite material; and processing the composite material to produce an edible food analog.

[0074] In another embodiment, the disclosure teaches a method for producing an edible food analog comprising providing a scaffold comprising bacterial cellulose; populating the scaffold with eukaryotic cells to produce a composite material; harvesting the composite material; and processing the composite material to produce an edible food analog. Killing microbial cells

[0075] If a composite material devoid of microbial cells, e.g., fungal cells, bacterial cells) is desired, living remaining in the composite material can be killed. Microbial cells can be killed by boiling the composite material (e.g., in water or an aqueous buffer such as sodium acetate or an acidic solution), by pasteurization, and / or by irradiation (e.g., exposure to ultraviolet light having a wavelength of 240-300 nm). In one embodiment, composite material containing fungal biomass grown in a scaffold of, e.g., bacterial cellulose is held at elevated temperature (e.g., 70- 80oC) for 20 minutes. If not immediately consumed or processed, the material can then be stored in food- grade packaging, with or without water, at 4oC. Accordingly, the product can be essentially free of living microbial cells. Methods of Making a Composite Material

[0076] In one embodiment, the disclosure teaches a method for making a composite material, comprising culturing bacterial cells in a first culture medium to produce a scaffold of bacterial cellulose in the culture; isolating the scaffold of bacterial cellulose; culturing eukaryotic cells with the isolated scaffold in a second culture medium; and removing the second culture medium, thereby providing a composite material. Harvesting the composite material

[0077] The bacterial cultures described above (foamed and unfoamed) produce a cellulose- containing extracellular matrix (scaffold), that contains bacterial cells and may also contain bacterial protein(s) depending on the culture conditions. The cellulose can be in the form ofAtty Docket No.: AQCF-002 / 01WO 348530-2029 nanocellulose microfibrils. In certain embodiments, the scaffold forms a pellicle on the surface of a first culture medium.

[0078] Depending on culture conditions and duration, the scaffold produced by the first culture can have a thickness of between 1 mm and 10 cm. For example, the scaffold can have a thickness of at least any of about any of 1 mm, 2 mm, 5 mm, 10 mm, 20 mm, 30 mm, 40 mm, 50 mm, or any integral value between 1 mm and 100 mm. The scaffold can have a thickness between, for example, any of 1 mm to 5 mm, 5 mm to 10 mm, 2 mm to 6 mm, 3 mm to 7 mm, 4 mm to 8 mm, or 5 mm to 9 mm.

[0079] The thickness of the pellicle is a function of the length of time of incubation and the amount of carbon, nitrogen and other nutrients in the culture medium. The longer the culture is incubated, the thicker the pellicle will become. Growing the pellicle further depends on the presence of nutrients to feed the bacteria producing the pellicle. For certain uses, a pellicle can be as little as 2.5 mm thick. In the case of artificial fish products, such as for use in producing sushi, the pellicle can be grown to a thickness of about 3.5 cm, which is a typical size of a block of fish used by sushi chefs. Sushi blocks can be around 1 inch (2.5 centimeters) wide, 2 inches (5 centimeters) long, and 0.75 inches (2 centimeters) thick. However, the dimensions can vary. Accordingly, composite materials provided herein can have a volume between about 15 cm³ (about 2.5 cm x 2.5 cm x 2.5 cm) and about 25 cm³ (2.5 cm x 5 cm x 2 cm), or between about 15 cm³ and 125 cm³.

[0080] In certain embodiments, the scaffold produced by the bacterial culture is isolated from the first culture medium and decellularized. A decellularized scaffold is free or essentially free of living or dead (i.e., cells with intact cell membranes, but not metabolizing) bacterial cells. A scaffold is essentially free of living or dead cells if the cells make up no more than any of 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.1% of the mass of the scaffold material. Accordingly, the scaffold can be isolated by removing it from the first culture medium and removing the bacterial cells from the scaffold.

[0081] To this end, the scaffold (e.g., in the form of a pellicle) is removed from the culture vessel and washed to remove any bacterial cells associated with the scaffold. For example, the scaffold is removed from the first culture and washed with an alkaline solution (e.g., NaOH) at elevated temperature. In certain embodiments, the isolated scaffold is washed with 0.1%-5% (w / v) NaOH, or from 0.2%-4% (w / v) NaOH, or from 0.5%-2% (w / v) NaOH or is washed with 1% (w / v) NaOH. An alkaline environment disrupts the cell wall and cell membranes, killing livingAtty Docket No.: AQCF-002 / 01WO 348530-2029 organisms and sterilizing the biomaterial. The wash temperature is between 50-100oC, or between 55-95oC or between 60-95oC or is 90oC. Wash time can be about any of 5, 10, 20, 30, 40, 50 or 60 min, or any value within the range of 1-60 minutes. In one embodiment, the scaffold is washed with 1% (w / v) NaOH at 90oC for 30 minutes; after which the scaffold is washed one or more times (e.g., twice) with distilled water. In certain embodiments, subsequent to its decellularization by washing in alkali, the scaffold can be boiled (e.g., at least 90° C) in sterile water until the rinse water has a pH of about 7.

[0082] Washing the scaffold with NaOH serves, inter alia, to remove bacterial cells, thereby providing an isolated scaffold that is free, or essentially free, of bacterial cells, e.g., intact cells. A scaffold that is “essentially free” of bacterial cells is one in which bacteria comprise less than 5% of the weight of the isolated scaffold. In certain embodiments, bacteria comprise less than 4%, or less than 3%, or less than 2.5%, or less than 2%, or less than 1.5%, or less than 1%, or less than 0.75%, or less than 0.5%, or less than 0.25%, or less than 0.2%, or less than 0.1%, or less than 0.05%, or less than 0.02%, or less than 0.01%, or less than 0.005%, or less than 0.001% of the weight of a scaffold that is “essentially free” of bacteria.

[0083] A scaffold can also be decellularized (i.e., rendered free or essentially free of bacteria) by extraction with a detergent, for example, an ionic detergent such as sodium dodecyl sulfate, or a non-ionic detergent such as Triton X-100. If desired, the decellularized scaffold can be stored in sterile water at reduced temperature (e.g., 4oC).

[0084] Alternatively, the pellicle can be removed from the culture medium and washed. Then, microorganisms can be killed by treatment with an acidic solution and heat. For example, the pellicle can be boiled for about 30 minutes to about one hour in an acidic solution, e.g., a solution of about 0.5 M citric acid (around pH 4.5).

[0085] Boiling the pellicle, e.g., in an acid solution, also improves tenderness of the ultimate product (e.g., reduces cutting force).

[0086] Composite materials produced by the methods herein have a cutting force less than about 5 kg-force, e.g., less than 3 kg-force. This cutting force can be less than that of other products produced by, e.g., a SCOBY, resulting in a more tender product. Providing aeration to the culture contributes to a lower cutting force in the final product.

[0087] Crystallinity is a property of cellulose characterized by the relative abundance of ordered and amorphous cellulose as measured by x-ray crystallography, 13C NMR, Fourier Transform Infrared Spectroscopy and other methods. Crystallinity is given as a ratio. It can beAtty Docket No.: AQCF-002 / 01WO 348530-2029 calculated by dividing crystalline peak area by amorphous peak area. It is also referred to as crystallinity index. In certain embodiments of the compositions described herein, the crystallinity of the cellulose in the composite material is below 70%. For example, the crystallinity of the composite material cellulose can be between about 50% and about 70%, or between about 55% and about 65%, or between about 60% and about 65%. In additional embodiments the crystallinity of the composite material cellulose is about 45%, or about 50%, or about 55%, or about 60%, about 65% or about 68%.

[0088] The crystallinity of the scaffold will affect the second, e.g., fungal, culture in that the crystallinity of the scaffold is inversely related to eukaryotic cell growth. That is, a higher crystallinity will allow less proliferation of eukaryotic cells, while a lower crystallinity will allow greater fungal proliferation.

[0089] Cutting force is a property that describes the resistance of a material to the intrusion of a blade. In certain embodiments, the cutting force of the scaffold is less than 5 kg, less than 4 kg, less than 3 kg, less than 2 kg or less than 1 kg. In additional embodiments, the cutting force of the scaffold is between 0.1-5 kg, 0.2-4 kg, 0.3-3 kg, 0.4-2.5 kg or 0.5-2.0 kg. The cutting force can be between 2 g and 15 g.

[0090] The average cutting force of seafood can range from 1.5-150 psi for raw applications and between 2-60 psi for cooked applications. For example, raw tuna has a cutting force of 1.670 psi, raw scallop has a cutting force of 1.651 psi, raw salmon has a cutting force of 6.152 psi, and cooked shrimp has a cutting force of 15.147 psi. In some embodiments, the seafood analogs described herein have cutting forces between 10-350 psi depending on the bacterial strain of interest (see Table 11 and FIG. 13). A wide range of achievable cutting forces is useful for mimicking various seafood applications. Specifically, K. xylinus ACF LGCY (19.475 psi) can be used to emulate raw tuna and scallop, whereas K. hansenii (32.810 psi) can be used to emulate cooked shrimp. By including porogens and / or emulsifiers in the bacterial culture, the cutting force of the bacterial cellulose scaffold can be reduced, up to 92%. In certain embodiments, the seafood analog product has a cutting force in about the range of the natural seafood its mimicking.

[0091] Tensile strength is the maximum tension that a material can withstand, while being stretched or pulled, before breaking. In certain embodiments, the tensile strength of the scaffolds described herein are 0.05 to 5 kg, or 0.06 to 4 kg, or 0.07 to 3 kg, 0.08 to 2.5 kg, 0.09 to 2.25 kg or 0.1 to 2 kg.Atty Docket No.: AQCF-002 / 01WO 348530-2029

[0092] Additional information relating to the production, engineering and applications of bacterial cellulose is provided in Reshmy et al. (2021) Bioengineered 12:11463-11483.

[0093] In certain embodiments, product comprises live bacteria and fungi. In other embodiments, the product comprises killed bacteria and fungi. Cells in a composite material can be killed by a variety of methods. These include, without limitation, boiling, high-pressure pasteurization, and exposure to UV radiation.

[0094] The composite material can be removed from the fermentation vessel and cleaned, for example, by washing with water. Composite material components

[0095] The composite materials of this disclosure have a protein (e.g., from a eukaryotic cell) content of at least 5% protein by dry weight. For example, the composite material can have protein content of at least any of 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19% or 20%, 25%, 30%, 35%, 40%, 45% or 50% protein by dry weight. In some embodiments, the composite material has at least 10% protein by dry weight. In some embodiments, the composite material has between 5% and 10% protein by dry weight. In some embodiments, the composite material has between 10% and 20% protein by dry weight. In some embodiments, the composite material has between 20% and 30% protein by dry weight. In some embodiments, the composite material has between 30% and 40% protein by dry weight. In some embodiments, the composite material has between 40% and 50% protein by dry weight. In some embodiments, the composite material has between 50% and 75% protein by dry weight. In some embodiments, the composite material has between 75% and 90% protein by dry weight.

[0096] The composite materials of this disclosure can have a fiber content of at least 5% fiber, e.g., cellulose, by dry weight. For example, the products can have fiber, e.g., cellulose content of at least any of 5%, 10%, 14%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, or 60% fiber by dry weight. In some embodiments, fiber content is between about 5% and about 60%, between about 10% and about 50%, between about 15% and about 40%, between about 20% and about 40%, or between about 30% and about 40%.

[0097] The composite materials of this disclosure can have a water content of at least 50% by weight. For example, the composite material can have a water content of at least any of 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99% water by weight. In some embodiments, the water content of the composite material is betweenAtty Docket No.: AQCF-002 / 01WO 348530-2029 50% and 95% by weight. In some embodiments, the water content of the composite material is between 70% and 95% by weight.

[0098] Composite materials of this disclosure can comprise, for example, by wet weight, about 60%-about 80% (e.g., about 70%) water, about 10% to about 14% scaffold (e.g., bacterial cellulose), and about 10% to about 16% protein (e.g., protein from eukaryotic cells populating the scaffold). They can comprise, by dry weight, about 33% to about 47% scaffold, (e.g., bacterial cellulose), and about 33% to 53% protein (e.g., protein from eukaryotic cells populating the scaffold). Structurally, the composite materials of the disclosure can comprise live eukaryotic cells, dead eukaryotic cells or cellular material from the eukaryotic cells. Cellular material can include the cell (living or dead) in which the material resides and / or the cell (living or dead) that produced the material. Cellular material further refers to the remains of cells that exist outside of a living or dead cell. Typically, cellular material comprises a mixture of biomolecules produced by a cell (e.g., nucleotides, nucleic acid, amino acids, polypeptides, protein, sugars, polysaccharides, starches, and lipids such as fatty acids and triglycerides). For example, the material can comprise single cell protein (e.g., dead fungal cells) embedded in a scaffold of, e.g., bacterial cellulose. In certain embodiments, cellular material comprises mycoprotein. “Cell residue” refers to any cell-free cellular material.

[0099] Composite materials of this disclosure can be free or essentially free of bacterial cellular material. Certain composite materials can be free or essentially free of DNA encoding bacterial 16S rRNA. In some embodiments, no more than any of 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.1% of DNA in the material the composite material encodes bacterial 16S rRNA. Protein content [000100] The composite material of this disclosure can have a protein content from the eukaryotic cells of at least 5% protein by dry weight. For example, the composite material can have a protein content of at least any of 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19% or 20%, 25%, 30%, 35%, 40%, 45% or 50% protein by dry weight, e.g., protein sourced from eukaryotic cells that populated the scaffold. The composite material also can have protein content of less than 5% dry weight. [000101] In another embodiment, the composite material comprises no more than 5% fungal protein by dry weight. [000102] In some embodiments, the protein in the composite material comprises single-cell protein. The single-cell protein can be derived substantially or solely from fungal protein, e.g., itAtty Docket No.: AQCF-002 / 01WO 348530-2029 can be fungal protein or mycoprotein. The protein can be a whole protein; i.e., having a protein digestibility amino acid score (PDCAAS) of any of 0.8, 0.85, 0.9, 0.95, or 1.0; for example, a PDCAAS equal to at least 0.9 (e.g., 1.0). Fiber content [000103] The composite material of this disclosure has a fiber content of at least 5% fiber (e.g., cellulose) by dry weight. For example, the composite material can have fiber (e.g., cellulose) content of at least any of 5%, 10%, 14%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, or 60% fiber by dry weight. In some embodiments, fiber content is between about 5% and about 60%, between about 10% and about 50%, between about 15% and about 40%, between about 20% and about 40%, or between about 30% and about 40%, by weight. The fiber content of food products can be determined using the AOAC method 991.43. (See, e.g., acnfp.food.gov.uk / sites / default / files / mnt / drupal_data / sources / files / multimedia / pdfs / annexg.pdf.) In certain embodiments, the fiber comprises bacterial cellulose. Nutrient content of composite materials [000104] Accordingly, certain products of this disclosure satisfy the FDA definitions of high protein and high fiber. Pursuant to FDA 21 C.F.R. §101.54, a product has a high nutrient content if the content is 20% or greater of the Recommended Daily Intake (“RDI”) per reference amount customarily consumed (RACC). [000105] The RDI for protein is 50g for adults and children aged 4 or older. In some embodiments, the composite materials disclosed herein contain 10-15 grams protein per RACC (85g) for foods such as fish and shellfish, which is about 20-50% of the RDI, thereby qualifying as “high protein.” In some embodiments, the composite material has at least any of 10 g, 11 g, 12 g, 13 g, 14 g, 15 g, 16 g, 17 g, 18 g, 19 g or 20 g of protein per RACC for foods such as fish and shellfish. [000106] The RDI for dietary fiber is 28g. In some embodiments, the composite materials disclosed herein contain as much as 10-14 grams dietary fiber per RACC (85g) for foods such as fish and shellfish, which is about 35-50% of the RDI, greater than the amount needed to qualify as “high fiber.” In some embodiments, the composite material has at least any of 10 g, 11 g, 12 g, 13 g, 14 g, 15 g, 16 g, 17 g, 18 g, 19 g or 20 g of fiber per RACC for foods such as fish and shellfish.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Other properties of composite materials [000107] The composite material can have a cutting force in the same ranges as a pellicle from which it is formed. In some embodiments, further processing of the pellicle, for example, by boiling, puncturing, and other tenderizing methods, can produce a composite material with a cutting force less than a freshly harvested pellicle. [000108] Crystallinity (or the crystallinity index) is a property of cellulose that describes the relative abundance of ordered cellulose fibers, as compared to amorphous cellulose. It is expressed as the ratio of crystalline cellulose to amorphous cellulose as determined by, for example, X-ray crystallography, nuclear magnetic resonance (e.g.,13C NMR) and Fourier transform infrared spectroscopy. In certain embodiments, the crystallinity of the composite material is 30-90% or 40- 80% or 50-70% or 55-65%. In additional embodiments, the crystallinity of the composite material is at least 10%, at least 20%, at least 30%, at least 40% or at least 50%. [000109] Tensile strength is the maximum tension that a material can withstand, while being stretched or pulled, before breaking. The tensile strength is a measure of its elasticity, equal to the ratio of the stress acting on a substance to the strain produced. In certain embodiments, the tensile strength of the scaffold is 0.05 to 5 kg, or 0.06 to 4 kg, or 0.07 to 3 kg, 0.08 to 2.5 kg, 0.09 to 2.25 kg or 0.1 to 2 kg. In certain embodiments, the tensile strength of the composite material is between 150 grams and 2,000 grams. In other embodiments, the tensile strength of the composite material is between 0.1 and 20 mPa (milliPascals), or between 0.2 and 18 mPA, or between 0.3 and 16 mPa, or between 0.4 and 14 mPa, or between 0.5 and 13 mPa, or between 0.75 and 12 mPA or between 1 and 11 mPa or between 2 and 10 mPa, or between 3 and 9 mPa, or between 5 and 7 mPa. In additional embodiments, the tensile strength of the composite material is between 2 and 10 mPa. [000110] The storage modulus of a material is the ability for a material to resist deformation; and is representative of its elastic or solid-like properties. At 0.1% strain the storage modulus range between the composite material herein and tuna have storage moduli between 110 kPa and 20 kPa. The composite material product begins to break down at a low strain rate of 0.398% compared to seafood which requires higher amounts of deformation at 1% strain for breakdown to be observed. At 1% strain, the storage modulus range between the composite material product and tuna are 91 kPa and 27 kPa. At 100% strain, where there is mastication of the material, the composite material product exhibits a modulus under 10 kPa, similar to tuna and calamari. [000111] The loss modulus of a material is the ability for a material to dissipate energy and is representative of its viscous or liquid-like properties. In general, the loss modulus is much lowerAtty Docket No.: AQCF-002 / 01WO 348530-2029 than the storage modulus at all strain rates across their corresponding group, indicating that both seafood and the composite material product behave mainly as a solid, rather than a liquid. The loss modulus range at 0.1% for the composite material product and tuna are between 43 kPa and 6 kPa. The range at 1% is between 36 kPa and 6 kPa. At 100% strain, the loss modulus of the composite material product and seafood are all below 6 kPa. Processing Methods and Compositions [000112] Isolated and / or purified composite materials can be processed in a number of ways to modify the texture, shape, flavor, color, appearance and / or nutritional content of the composite material. Cutting and Shaping the Product [000113] A composite material in the form of a slab of appropriate width, length and thickness can be formed into shapes that are attractive as food products. Typically, a single composite material can be cut into a plurality of pieces having desired shapes. Shapes include, for example, discs, logs, strips, medallions, crescents, fans, rectangles, triangles, rings, slabs, etc. Composite materials can also be shaped as food products, for example, seafood products or poultry (e.g., chicken) products. Seafood product shapes include, for example, sushi, sashimi, shrimp, crab, lobster, squid / calamari. Shapes can include textures associated with the particular food product. Composite materials also can be shaped, for example as a chicken nugget, a bacon strip, a burger, or a sausage. [000114] Forming into shapes can be accomplished by cutting or sculpting a composite material. Cutting can be done with a cutting implement, for example, a knife, a wire, a cookie cutter, a die. A composite material can be diced into pieces with a die. In another embodiment, a composite material can be shaped by a mold during its formation. For example, a cover having shapes cut out of it can be placed on the surface of the culture medium on which a composite material is forming. The composite material will grow where the surface is exposed to oxygen, e.g., through the holes formed by the cut-out shapes, taking the shape of the hole. So, for example, a mold can comprise a plurality the same or different shape(s). Accordingly, a shaped product can be a product produced by a process of cutting or of molding. [000115] Composite material in the form of a slab of appropriate width, length and thickness can be formed into shapes that are attractive as food products. In the production of sushi products, chefs will use a block of fish. Such blocks can have dimensions of about 2.5 cm x 2.5 cm x 5 cm. Typically, a piece (e.g., a slab) of the material can be cut into a plurality of pieces having desiredAtty Docket No.: AQCF-002 / 01WO 348530-2029 shapes. Shapes include geometric or fanciful shapes, such as closed curvilinear shapes (e.g., circles, ovals, and ellipses), and polygons (e.g., rectangles, squares, hexagons, and stars). Shapes include, for example, discs, logs, strips, medallions, crescents, fans, rectangles, triangles, rings, slabs, etc. Materials can also be shaped as food products, for example, seafood products or poultry (e.g., chicken) products. Seafood product shapes include, for example, sushi, sashimi, shrimp, crab, lobster, squid / calamari. Shapes can include textures associated with the particular food product. Materials also can be shaped, for example as patties, chicken nuggets, bacon strips, burgers, or sausages. Exemplary shapes for composite materials are shown in FIGs 1A-1N. These include: shrimp (FIG.1A), scallop (FIG.1B), salmon steak (FIG.1C), calamari ring (FIG.1D), lobster claw (FIG.1E), crab claw (FIG.1F), calamari mantle (FIG.1G), sushi shapes (FIG.1H, FIG.1I, FIG.1J), nugget (FIG.1K), patty (FIG.1L), stick (e.g., fish stick) (FIG.1M), and bacon (FIG.1N). [000116] In additional embodiments, the shape and / or texture of a composite material can be modified by extrusion. pH adjustment [000117] The pH of the harvested composite material can be adjusted, using buffers that are known in the art. For example, to neutralize an acidic product, sodium hydroxide or imidazole buffers can be used. pH adjustment is accomplished by washing the material with the buffer and monitoring the pH of the runoff, until the desired pH is reached. Alternatively, the material can be soaked in a buffer and monitored until the desired pH is achieved. In certain embodiments, the pH of the harvested composite material is adjusted to between pH 4 and pH 7, depending on the desired flavor of the product. Marinating [000118] Composite material that has been isolated and / or purified can be marinated to modify its flavor and / or texture. Marinade solutions can comprise, for example, water, broths (such as vegetable broth, chicken broth, etc.), oils, vinegars, spices, salt, and pepper. In addition to modifying flavor and texture, marinating can be used to add nutrients and stabilizers to the composite material. Additional components of marinades include yeast extract, omega-3-algal oil, canthaxanthin, nutrients (e.g., niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid cobalamin and mixtures thereof), natural and / or artificial flavors, guar gum, trehalose and ions (such as, for example, calcium, magnesium, manganese, sodium, potassium, ferrous).Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000119] In some embodiments, the disclosure teaches an alkaline aqueous solution comprising: 0.1% (w / w) to 1.0% (w / w) beet juice; 0.02% (w / w) to 0.1 % (w / w) canthaxanthin 0.1 % (w / w) to 1.0 % (w / w) trisodium phosphate; and 0.05% (w / w) to 0.15% (w / w) protein. [000120] In some embodiments, the solution does not contain a dissolved sugar. In some embodiments, the solution further comprises one or more of a flavoring agent, an oil, a stabilizing agent, a nutrient. and / or a tenderizing agent In some embodiments, the pH of the solution is between 8 and 12. [000121] In some embodiments, the disclosure teaches an acidic aqueous solution comprising: an oxidizing agent; and 0.0005% (w / w) to 0.05 % (w / w) lactic acid. In some embodiments, the oxidizing agent is 1.0% (w / w) to 2.0% (w / w) rosemary extract. In some embodiments, the oxidizing agent is 1.5% (w / w) rosemary extract. In some embodiments, the acidic solution comprises 0.002% (w / w) lactic acid. [000122] In some embodiments, the acidic solution comprises 1.5% (w / w) rosemary extract; and 0.002% (w / w) lactic acid. In some embodiments, the acidic solution does not contain a dissolved sugar. In some embodiments, the pH of the solution is between 2 and 6. In some embodiments, the pH of the solution is about 4.3. In some embodiments, the polysaccharide of the composite material further comprises a chemically linked protein, wherein the protein is chemically linked to a coloring agent. [000123] In some embodiments, the marinade solution further comprises a solid polysaccharide. In some embodiments, the polysaccharide comprises bacterial cellulose. In some embodiments, the bacterial cellulose further comprises eucaryotic cellular material. In some embodiments, the eucaryotic cellular material comprises fungal cellular material. In some embodiments, the weight ratio of the polysaccharide to the alkaline or acidic solution is from 1:1 to 5:1. In some embodiments, the weight ratio is 2:1. [000124] A fish flavor can be imparted to the product by including, as a flavoring agent, salt, trimethyl amine (TMA), sugar and / or algal oils. [000125] Natural flavors include, but are not limited to, essential oils, oleoresins, essences or extractives, protein hydrolysates, distillates, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in foodAtty Docket No.: AQCF-002 / 01WO 348530-2029 is flavoring rather than nutritional. Natural flavors include the natural essence or extractives obtained from plants. [000126] Artificial flavors include, but are not limited to, any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof. [000127] Exemplary flavoring agents also include extracts, oleoresins or essential oils of seeds, herbs and spices; as well as yeast extracts, and Flavor Extract Manufacturer’s Association (FEMA) materials No.1-4980. [000128] Additional flavoring agents include volatile organic compounds, amino acids, nucleotides (e.g., adenosine, guanosine and inosine monophosphates) and organic acids (e.g., tartaric, malic, lactic, acetic, citric, tannic and succinic acids). [000129] Oils used in marinades can include any type of vegetable or animal oil; e.g., olive oil, avocado oil, rapeseed (canola) oil, sesame oil, soybean oil, sunflower oil and various types of fish oil. Algal oils containing omega-3-fatty acids can also be used. For example, there are various types of “omega-3-algal oils” in which a vegetable oil is loaded with 10%-90% of an algal oil containing one or more of the omega-3-fatty acids docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) or alpha-linoleic acid (ALA). [000130] Nutrients used in marinades include, for example, dicalcium phosphate, niacinamide, calcium-D-pantothenate, pyridoxine hydrochloride, riboflavin, potassium iodide, sodium selenite, cyanocobalamin, and ferrous sulfate. [000131] One or more stabilizing agents can be included in a marinade to enhance water retention in the product. In general, such stabilizing agents include sugars, sugar alcohols, starches and gums. Exemplary stabilizing agents include guar gum and related substances, such as gum arabic, xanthan gum, starches (modified and unmodified), dextrins, maltodextrins and fibers such as, for example, cellulose, psyllium or inulin. Starches can be modified by, for example, thermal modification, hydrolysis (e.g., acid-catalyzed hydrolysis, alkaline hydrolysis, enzymatic hydrolysis, dextrinization), etherification (e.g., methylation, hydroxymethylation, hydroxypropylation, carboxymethylation), esterification (e.g., acetylation, fatty acylation, phosphorylation, succinylation), cationization, cross-linking (e.g., using dicarboxylic acids, or alkaline crosslinking) or a combination of one or more of the foregoing techniques.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000132] Additional stabilizing agents include trehalose and related substances, such as monosaccharides, disaccharides, oligosaccharides, polyols and sugar alcohols. [000133] The aforementioned stabilizing agents, among other properties, limit the drip loss of the material after freezing and thawing; drip loss being the amount of mass lost to water released after thawing. In certain embodiments, the presence of a stabilizing agent limits drip loss to 5- 40%; i.e., no more than about any of 5%, 10%, 15%, 29%, 25%, 39%, 35% or 40% of the mass of the material prior to freezing. [000134] Marinade solutions can also contain a source of calcium ions such as, for example, calcium sulfate, calcium chloride, calcium gluconate, calcium lactate or calcium gluconate lactate. Calcium ions aid in crosslinking; for instance, the crosslinking of sodium alginate in a HIPE (see below). [000135] In one embodiment, a marinade solution is an aqueous solution containing one or more of the following ingredients: 0.0-5.0% (w / v) yeast extract 0.0-1.5% (w / v) salt (e.g., NaCl) 0.0-0.5% (w / v) omega-3-algal oil 0.05-0.5% (w / v) canthaxanthin 0.0-0.5% (w / v) nutrient mixture 0.0-0.5% (w / v) flavoring agent 0.0-0.5% (w / v) guar gum 0-20% t (w / v) trehalose 0.0-1.5% (w / v) calcium ion source [000136] A marinade solution containing all of the components set forth above is useful for imparting a flavor of tuna or salmon to a composite material. A fish flavor can be imparted by marinating in sugar, trimethyl acetate and salt. Flavor can be enhanced by the addition of amino acids and, in the case of red fishes, iron. [000137] Marinating is performed by, for example, rotating a mixture of composite material and marinade solution under vacuum. The ratio (weight / volume) of composite material to marinade solution can range from 1:5 to 5:1. Thus, in certain embodiments, the weight / volume ratio of composite material to marinade solution is 1:5, 2:5, 3:5, 4:5, 1:1, 2:1, 3:1, 4:1 or 5:1. Rotation can be conducted, for example, at 5-20 rpm for 20 minutes. The “pick-up” value; i.e., the amount of marinade absorbed by the composite material, can be up to 40% of the weight of the compositeAtty Docket No.: AQCF-002 / 01WO 348530-2029 material; i.e., 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%. Once marination is complete, the marinated composite material can be used as is, or further processed by, for example, cutting, shaping, tenderizing, layering and / or cooking. Tenderizing [000138] Harvested composite material can be tenderized, if desired. Tenderization can be achieved manually, e.g., using needles; thermally, e.g., by mild par-cooking; and / or enzymatically, e.g., by treating the composite material with a cellulase (e.g., Celluclast®) and / or a protease (e.g., pepsin, trypsin, chymotrypsin, pronase, papain, bromelain, etc.). Boiling in an acidic solution also contributes to tenderizing. Layering [000139] In some embodiments, a composite material, either marinated or unmarinated, is formed into layers with a second material to, for example, simulate the appearance and / or texture of a food such as salmon. Exemplary second materials include various types of emulsion. [000140] In certain embodiments the second material is a high internal phase emulsion (HIPE). A HIPE is an emulsion in which the internal phase volume percent exceeds 74% and is typically solid at room temperature. In one embodiment, a HIPE is formed by combining a water phase and an oil phase. The water phase can contain a hydrocolloid (e.g., a carrageenan such as kappa carrageenan or iota carrageenan, or agar agar) and one or more crosslinking agents (e.g., an enzyme such as a transglutaminase or a laccase, or an alginate such as sodium alginate). The oil phase can contain an algal oil such as omega-3-algal oil, a seed oil, a food-grade wax (e.g., candelilla wax, carnauba wax, beeswax, rice bran), and / or an emulsifier such as, for example, glycerol monostearate. [000141] To formulate a HIPE, an aqueous phase and an oil phase are separately heated (e.g., to approximately 70oC or higher, depending on the components of the phases). The heated aqueous phase is subjected to shear agitation at a speed of at least 1200 rpm, while the heated oil phase is slowly added. After addition of the oil phase, agitation is continued as the emulsion cools. When the emulsion cools to an appropriate temperature (e.g., 50oC, 45oC, 40oC, 35oC, 30oC, 25oC, or 20oC) it is used for layering. The emulsion can contain between 50-90% aqueous phase and between 10-50% oil phase, depending on the desired properties of the layered product.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000142] In certain embodiments, the aqueous phase contains: 0.1-1.0% kappa carrageenan 0.1-1.0% iota carrageenan 0.05-5.0% sodium alginate 0.0-5.0% crosslinking agent [000143] In additional embodiments, the oil phase contains: 98.0-99.8% omega-3-algal oil 0.1-1.0% candelilla wax 0.1-1.0% glycerol monostearate [000144] To make a layered product, a first sheet of composite material (i.e., fungal biomass contained in a scaffold of, e.g., bacterial cellulose), having a thickness between 1-50 mm, is laid flat and a layer of HIPE (or other second material), between 0.05 and 5.0 mm thick is spread across the sheet of composite material using, e.g., a roller or a spreader nozzle or an enrober. A second sheet of composite material is then laid on the coated first sheet. Additional steps of spreading the second material onto uncoated composite material and addition of a sheet of composite material on top of the spread second material can be continued as necessary, until a product having the desired thickness and / or number of layers is obtained. For storage, the final product can be blast frozen and stored (e.g., in a polyethylene bag) at reduced temperature (e.g., 4oC, 0oC, -20oC, -70oC) in an inert atmosphere (e.g., under nitrogen or argon) and / or under vacuum. Grinding [000145] Composite material can be ground, and the ground material used in the preparation of a number of food products. For example, composite material that is ground to an average particle diameter of about 6 mm (optionally including one or more of spices, protein, starch, color, flavorings or nutrients) is used as a ground meat substitute (e.g., for pasta sauce). The ground composite material can also be shaped into burgers or patties to simulate hamburgers or sausage patties. In further embodiments, ground composite material, with or without one or more of the optional ingredients mentioned above, is stuffed into casings, and the stuffed casings are par- cooked (i.e., partially recooked for subsequent re-heating) to simulate sausage (e.g., Italian sausage, bratwurst, polish sausage, Chinese sausage). A similar procedure using a smaller grind diameter (e.g., about 1-2 mm) can be used to produce simulated frankfurters. [000146] In additional embodiments, composite material, ground to an average particle diameter of about 6 mm or less, and optionally including one or more of spices, protein, starch, color,Atty Docket No.: AQCF-002 / 01WO 348530-2029 flavorings, fat, vegetable or nutrients, can be encased in dough and cooked to simulate, e.g., dumplings, empanadas, shumai, gyoza, pierogi or ravioli. [000147] In additional embodiments, composite material (optionally including one or more of spices, protein, starch, color, flavorings or nutrients) is ground to an average particle diameter of about 3-4 mm and dehydrated (e.g., to < 0.8 water activity). The dehydrated material is used for soup, broth, stock, or pasta (e.g., stuffed into ravioli or manicotti, or in pre-made lasagna. [000148] In additional embodiments, ground composite material can be used to make a dumpling. For example, the ground material can be stuffed into a dope pocket. In certain embodiments, the dumpling comprises composite material having shrimp flavor. [000149] Composite material can also be used to manufacture protein powders by dehydrating the composite material and grinding it to an average particle diameter of less than about 150 microns. The ground material can optionally be mixed with flavoring(s) and additional nutrient(s) and packaged, e.g., for use as a nutritional supplement, for addition to milkshakes and other liquid beverages, or as a ready-to-drink product. [000150] In additional embodiments, composite materials can be used to produce dairy products. For liquid dairy products such as milk, cream, yogurt and kefir, protein powder made as described above is emulsified with one or more of water, fat, sugar, additional protein; texturizing agent(s) such as, for example, carrageenans and / or hydrocolloids; flavoring or nutrients. [000151] For solid dairy products such as cheese, ice cream, cream cheese and sour cream; protein powder made as described above is emulsified with one or more of water, fat, sugar, additional protein; texturizing agent(s) such as, for example, hydrocolloids, starches and / or gums; flavoring or nutrients. [000152] The consistency of a product such as a dairy product (i.e., whether it is a liquid or a solid) is determined by the relative amounts of water, fat and / or hydrocolloid that are present in the product. For example, higher relative amounts of water (or aqueous phase) generate products that are more liquid; while higher amounts of fat and / or hydrocolloid generate products that are more solid. [000153] In additional embodiments, composite materials can be used as animal feed by emulsifying a composite material as described herein with one or more of water, fat, sugar, additional protein, texturizing agent(s) such as hydrocolloids and / or starches, flavoring or nutrients. The emulsified material is diced or extruded, and packaged. For example, simulatedAtty Docket No.: AQCF-002 / 01WO 348530-2029 fish is extruded to make cat food; and simulated beef or pork is extruded to make dog food. The emulsified material can be dried and flaked to make fish food. Such material can also be used to supplement feed for farm animals. Coloring [000154] Various dyes and colorings (e.g., xanthan, lycopene, beet color, dyes) can be added as coloring agents or colorants to composite materials to make the appearance of the material similar to that of a food product of interest. Non-toxic, edible dyes are known in the art. [000155] Any non-toxic natural or artificial color can be used as a coloring agent in a marinade. Extracts and oleoresins of natural products can also be used to modify the color and / or appearance of the material. In one embodiment, canthaxanthin is used as a coloring / appearance agent. [000156] Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. Coloring agents, also known as colorants, are a category of food additives that are used to provide or enhance the color of food. These additives encompass both synthetic and naturally derived substances. [000157] In aspects, color additives can serve various purposes such as intensifying natural colors, adding color to colorless items, especially in decorative elements like cake decorations, and aiding in the identification of flavors, such as using purple for grape or yellow for lemon. These substances are also commonly known as food dyes. [000158] In some embodiments, naturally derived color additives include pigments from natural sources such as vegetables, minerals, or animals. Examples of the naturally derived color additives include, but are not limited to, annatto extract (yellow from the seeds of the achiote tree), anthocyanins (red, purple, or blue, found in fruits like berries and grapes), beetroot Red (extracted from beets), dehydrated beets (bluish-red to brown), caramel (yellow to tan made by heating sugar), beta-carotene (yellow to orange), carotenoids (yellow, orange, or red found in carrots, sweet potatoes, and other vegetables), chlorophyll (green found in green leafy vegetables), curcumin (bright yellow extracted from turmeric), paprika oleoresin (red-orange extracted from paprika peppers) and grape skin extract (red, green from grapes). [000159] Table 1 list naturally derived color additives approved by FDA in human foods. These color additives from natural sources are exempted from batch certification.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Table 1. Color Additives for Use in Human FoodAtty Docket No.: AQCF-002 / 01WO 348530-2029Atty Docket No.: AQCF-002 / 01WO 348530-2029[000160] In some embodiments, synthetic food colorants are chemical compounds that are used to impart color to food and beverages. Synthetic food colorants are manufactured through chemical processes and are typically more stable than natural colorants. Examples of the synthetic color additives include, but are not limited to, tartrazine (E102: yellow dye often used in sweets and snacks), sunset yellow FCF (E110; yellow-orange dye used in a variety of food products), carmoisine (E122; red azo dye used in some desserts and beverages), ponceau 4R (E124; red dye commonly used in sweets and bakery products), allura Red AC (E129; red dye used in a variety of food and beverage products), brilliant blue FCF (E133; blue dye used in candies, desserts, and beverages), fast green FCF (E143; green dye used in some desserts and beverages), indigo carmine (E132 synthetic blue dye used in some confectionery products), and erythrosine (E127; red dye used in some candies and bakery products). [000161] In some embodiments, synthetic color additives, referred to as certified colors, are subject to mandatory batch certification process, which involves the FDA analyzing a representative sample from each batch of the color additive to ensure it aligns with the required identity and specifications before it is permitted for use. [000162] Certified color additives are synthetic colorings that are used widely for intense, uniform color, and because they blend easily to create a variety of hues. These additives are classified as certified by FDA after undergoing certification.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000163] Table 2 lists synthetic color additives approved by FDA in human foods. Table 2. Synthetic Color Additives for Use in Human FoodFlavoring [000164] Various flavorings (e.g., MSG, yeast extract, marmite®, spices, herbs, barbecue sauce, teriyaki sauce, soy sauce, anchovy paste, salt, Worcestershire sauce, curry) can be added as flavoring agents or flavorants to alter the taste of a composite material, as described elsewhere herein. [000165] Flavors (as well as nutrients) can be provided by a variety of yeast extract products. Yeast extracts are products, typically dissoluble in water and fats, produced from baking yeast by autolysis or enzymic hydrolysis. In some embodiments, the yeast extracts comprise comprises free 5’ ribonucleotides. These can be produced by, for example, subjecting yeast to autolysis to produce RNA, and converting the RNA to 5' ribonucleotides. [000166] Yeast extracts for use as flavorants are commercially available. These include, for example, the Maxavor™ line of products from DSM™ (Delft, The Netherlands), and Savorboost™ from Ajinomoto™ (Ontario, California).Atty Docket No.: AQCF-002 / 01WO 348530-2029 Nutrients [000167] Various nutrients (e.g., vitamins, proteins, electrolytes, minerals) can be added as supplemental nutrients to alter the nutritional properties of a composite material, as described elsewhere herein. Exemplary nutrients include niacin, reduced iron, thiamine (e.g., thiamine mononitrate), riboflavin, folic acid and cobalamin. Nutrients further include yeast extracts, and fats, such as omega-3 fatty acids. [000168] Nutrients can include one or more of the following: Potassium chloride, zinc oxide, ferric sulfate, niacin amide, cyancobalamin, thiamine mononitrate, pyridoxine hydrochloride, pantothenic acid, sodium selenite, potassium iodide, and niacinamide. Emulsifying [000169] Composite materials can be formed into emulsions, using various emulsifying agents as described elsewhere herein, to modify the texture and mouthfeel of a food product made from a composite material. Cooking [000170] Layered or unlayered composite material can be consumed raw of after cooking. For consumption raw, the composite material can be cut to size for sushi, sashimi, nigiri, chirashi, maki, uramaki, temaki, poké or other preparations that use raw fish or seafood. [000171] Composite material can be cooked using either wet heat or dry heat. Wet heat includes procedures in which heat is transferred to the composite material by liquid or steam. Examples of wet heat include poaching, boiling, blanching, braising, steaming, simmering, stewing and pot roasting. Dry heat includes procedures in which heat is transferred to the composite material in the absence of exogenously-provided liquid. Examples of dry heat include grilling, smoking, broiling, baking, roasting, sautéing, searing and frying (e.g., deep frying). Dry heat additionally includes heating of a composite material coated in a batter or breading and fried in an oil (e.g., a vegetable oil, a seed oil, or an animal fat such as bacon fat or beef tallow). Addition of protein isolates [000172] The composite material can be further processed by the addition of protein isolates, e.g., plant or animal proteins such as pea, soy, albumin, whey, casein, and faba; or pre-digested polypeptides (e.g., peptone, tryptone, or yeast extract). The protein can be provided in the form of a meal.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Packaging [000173] Food product pieces as described herein can be packaged in a container configured for shipping and transportation for example, an envelope, a bag, a box or a shipping tube. Packaging can include vacuum-sealing of the product in plastic. Packages can be refrigerated or frozen for later consumption. Animal Flesh Analogues [000174] Provided herein are foods products comprising analogues of animal flesh, such as meat, poultry and fish produced by the methods disclosed and taught herein. Analogues are produced by processing composite materials to provide taste, smell, appearance and / or mouthfeel of animal products. [000175] In some embodiments, the animal flesh analog is a seafood. In some embodiments, the food analog comprises: about 20% to about 90% dry weight of bacterial cellulose; about 0.05% to about 80% dry weight of eukaryotic protein; about 0.05% to about 5% dry weight of polyunsaturated fatty acid; a flavoring agent; a coloring agent; and, optionally, about 1% to about 80% dry weight of a supplemental nutrient; and / or a freeze-thaw stabilizer. [000176] In some embodiment, the food analog is wrapped in rice, and / or seaweed, or stuffed into a dumpling. In some embodiments, the food analog comprises a plurality of layers of composite material alternating with a high internal phase emulsion. [000177] In certain embodiments, the food products described herein are naturally high in fiber. The fiber content of food products can be determined using the AOAC method 991.43. (See, e.g., acnfp.food.gov.uk / sites / default / files / mnt / drupal_data / sources / files / multimedia / pdfs / annexg.pdf.) [000178] Accordingly, certain products of this disclosure satisfy the FDA definition of high protein and high fiber. Pursuant to FDA 21 C.F.R. §101.54, a product has a high nutrient content if the content is 20% or greater of the Recommended Daily Intake (“RDI”) per reference amount customarily consumed (RACC). The RDI for protein is 50g for adults and children aged 4 or older. [000179] In some embodiments, the food products disclosed herein contain 10 g to 15 g protein per RACC (85g) for entrees such as fish and shellfish. This is about 20-50% of the RDI, at least the amount to qualify as “high protein”. In some embodiments, the product has at least any of 10 g, 11 g, 12 g, 13 g, 14 g, 15 g, 16 g, 17 g, 18 g, 19 g, or 20 g of protein per RACC for entrees such as fish and shellfish.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000180] The RDI for dietary fiber is 28g. In some embodiments, the food products disclosed herein can contain as much as 10 g to 14 g dietary fiber per RACC (85g) for entrees such as fish and shellfish. This is about 35% to 50% of the RDI, greater than the amount to qualify as “high fiber.” In some embodiments, the product has at least any of 10 g, 11 g, 12 g, 13 g, 14 g, 15 g, 16 g, 17 g, 18 g, 19 g, or 20 g of fiber per RACC for entrees such as fish and shellfish. [000181] In some embodiments, the protein in the product comprises single-cell protein. The single-cell protein in the product can be derived substantially or solely from yeast and / or fungi. The protein can be a whole-protein, meaning that it has a protein digestibility amino acid score (PDCAAS) equal to at least any of 0.8, 0.85, 0.9, 0.95 or 1.0 e.g., equal to at least 0.9, e.g., 1.0. [000182] FIGs. 1A-1N show exemplary shapes for food products made from pellicles. These include: shrimp (FIG.1A), scallop (FIG.1B), salmon steak (FIG.1C), calamari ring (FIG.1D), lobster claw (FIG.1E), crab claw (FIG.1F), calamari mantle (FIG.1G), sushi shapes (FIG.1H, FIG.1I, FIG.1J), nugget (FIG.1K), patty (FIG.1L), stick (e.g., fish stick) (FIG.1M), and bacon (FIG.1N). Tuna Analogue Product [000183] In some embodiments, the disclosure relates to a whole cut tuna analog comprising a bacterial cellulose composition, wherein the bacterial cellulose composition comprises: a linear elastic modulus of between 24,000 and 75,000 G′ [Pa]; a critical strain γcritof between 1.25% and 3.7%; a critical stress σcritof between 327 and 982.5 [Pa]; a coloring agent; and a flavoring agent. [000184] In some embodiments, the coloring agents provide one or more colors selected from red, yellow, orange, blood red, light red, opaque and soft luster. In some embodiments, the flavoring agent is selected from one or more of metallic, savory, meaty, aldehydic, waxy, floral, lemon, citrus, marine, creamy, fatty, orris, and earthy. [000185] In some embodiments, the edible whole cut tuna analog comprises at least one organoleptic quality of tuna. [000186] In some embodiments, the edible whole cut tuna analog comprises: a linear elastic modulus of approximately 49,000 G′ [Pa]; a critical strain γcritof approximately 2.5%; and a critical stress σcritof approximately 655 [Pa]. [000187] The taste of tuna can be provided by three different free amino acids and a 5’- nucleotide: histidine, arginine, lysine and inosine monophosphate (IMP). They are present at more than 25 times that of salmon, and contribute a savory, meaty flavor. One or more of ferrous sulfate,Atty Docket No.: AQCF-002 / 01WO 348530-2029 magnesium chloride, and / or potassium chloride can provide metallic notes to the final taste. The taste of tuna is also provided by two main organic acids that distinguish it from salmon: tartaric acid and lactic acid. Tuna taste can be provided by Maxavor M (DSM™). [000188] The aroma of tuna is characterized by volatile odor compounds (a subset of volatile organic compounds (“VOCs”), including one or more of 3,5-Octadien-2-one, pentadecane and 2- decanone. These contribute the aromatic descriptors in the first paragraph. Other distinguishing VOCs are identified in Table 17. [000189] The blood red to light red color can be provided by natural and artificial colors, including one or more of the following: lycopene, carmine, betacyanin, cyanidin, anthocyanins (i.e. delphinidin, pelargonidin, peonidin, petunidin, malvidin), azorubine (carmoisine), Allura red AC, Lithol rubin BK, Amaranth, red 2G, Ponceau 4R (Cochineal red A), canthaxanthin, erythrosine (FD&C Red No.3), iron oxides, and iron hydroxides. Salmon Analogue Product [000190] In some embodiments, the food analog is a salmon analogue. The food analog can have a pinkish-orange hue with white to cream-colored fat layers. The taste and mouthfeel are perceived as creamy, sulfury, fresh, and savory. The aroma of the salmon analogue is camphoraceous, herbal, rosemary, sage, fruity, waxy and solvent-like. [000191] The taste of salmon is much more neutral and has fewer 5’-nucleotides (AMP, IMP, GMP) compared to tuna, leading to a decreased perception of meatiness and savoriness. Instead, much of the flavor can be provided by VOCs from fat oxidation. These VOCs are one or more of the compounds in Table 17. [000192] Salmon taste can be provided by Maxavor S (DSM™). The pinkish-orange color can be provided by natural and artificial colors, including one or more of the following: beta-carotene, betaxanthins, canthaxanthin, astaxanthin, zeaxanthin, curcuminoids, crocin (Natural Yellow 6), bixin, norbixin, capsorubin, capsanthin, Tartrazine (FD&C Yellow No.6,5), FD&C Yellow No.6, Quinoline yellow (D&C Yellow No. 10), luteins, β-Apo-8′-carotenal, iron oxides, and iron hydroxides. Shrimp Analogue Product [000193] In some embodiments, the disclosure relates to a shrimp analog comprising a bacterial cellulose composition, wherein the bacterial cellulose composition comprises: a linear elasticAtty Docket No.: AQCF-002 / 01WO 348530-2029 modulus of between 3,500 and 12,000 G′ [Pa]; a critical strain γcritof between 6.25% and 18.7%; a critical stress σcritof between 233 and 701.1 [Pa]; a coloring agent; and a flavoring agent. [000194] The pinkish-orange color can be provided by natural and artificial colors, including one or more of the following: beta-carotene, betaxanthins, canthaxanthin, astaxanthin, zeaxanthin, curcuminoids, crocin (Natural Yellow 6), bixin, norbixin, capsorubin, capsanthin, Tartrazine (FD&C Yellow No.6,5), FD&C Yellow No.6, Quinoline yellow (D&C Yellow No.10), luteins, β-Apo-8′-carotenal, iron oxides, and iron hydroxides. [000195] In some embodiments, the edible shrimp analog comprises at least one organoleptic quality of shrimp. [000196] In some embodiments, the edible shrimp analog comprises: a linear elastic modulus of approximately 7140 G′ [Pa]; a critical strain γcritof approximately 12.5%; and a critical stress σcritof approximately 465 [Pa]. Scallop Analogue Product [000197] An edible scallop analog comprising a bacterial cellulose composition, wherein the bacterial cellulose composition comprises: a linear elastic modulus of between 3,000 and 12,000 G′ [Pa]; a critical strain γcritof between 4.95% and 16.0%; a critical stress σcritof between 179 and 538.5 [Pa]; a coloring agent; and a flavoring agent. [000198] In some embodiments, the coloring agents provide one or more colors selected from shades of pink and orange with white to cream-colored fat layers. [000199] In some embodiments, the flavoring agent is selected from one or more of herbaceous, fruity, cucumber, mossy, nutty, green, creamy, and buttery. [000200] In some embodiments, the scallop analog comprises at least one organoleptic quality of scallop. [000201] In some embodiments, the scallop analog comprises: a linear elastic modulus of approximately 7,444 G′ [Pa]; a critical strain γcritof approximately 9.9%; and a critical stress σcritof approximately 360 [Pa]. Wet Pet Food Product [000202] A wet pet food product comprising a bacterial cellulose composition, wherein the bacterial cellulose composition comprises: a linear elastic modulus of between 3,000 and 12,000Atty Docket No.: AQCF-002 / 01WO 348530-2029 G′ [Pa]; a critical strain γcritof between 4.95% and 16.0%; a critical stress σcritof between 179 and 538.5 [Pa]; a coloring agent; and a flavoring agent. [000203] In some embodiments, the coloring agents provide one or more colors selected from shades of pink and orange with white to cream-colored fat layers. [000204] In some embodiments, the flavoring agent is selected from one or more of herbaceous, fruity, cucumber, mossy, nutty, green, creamy, and buttery. [000205] The term “pet food” as used herein refers to a food composition designed for ingestion by a pet. In some aspects, the wet pet food product is a nutritionally balanced food product to provide a pet with all the essential nutrients it needs in the right quantities. The wet pet food products comprising a bacterial cellulose used therein are selected for consumption by a pet and are not intended for consumption by humans. In some embodiments, the wet pet food product is a wet pet food product for cats or dogs. [000206] In some embodiments, the wet pet food has a higher moisture content compared to dry pet food. It typically comes in cans, pouches, or trays and contains a mixture of meat, poultry, fish, or other animal products along with added vitamins and minerals. The moisture content in wet pet food is about 50% or more, which can be beneficial for pets that may not drink enough water on their own. [000207] In some embodiments, the wet pet food product comprises at least one chunk having has at least about 30%, about 40%, about 50%, about 60%, or about 70% moisture. The chunk can contain meat, meat by-products, cereals, vegetable proteins, and the like, and the wet pet food is not limited to a specific embodiment of the chunks. Non-limiting examples of suitable chunks are disclosed in U.S. Pat. Nos.4,781,939; 5,433,968; 5,567,466; 6,379,738; 6,649,206; 7,604,829; and 7,736,686, all of which are incorporated by reference in their entireties. Other non-limiting examples of suitable chunks include chunks of real meat, such as beef, pork, chicken, turkey, lamb, fish or combinations thereof. Yet another non-limiting example of suitable chunks is meatballs made from such meats. [000208] In some embodiments, the wet pet food product comprises: a linear elastic modulus of approximately 7,444 G′ [Pa]; a critical strain γcritof approximately 9.9%; and a critical stress σcritof approximately 360 [Pa].Atty Docket No.: AQCF-002 / 01WO 348530-2029 Hybrid Food Product [000209] A hybrid food product comprising a bacterial cellulose composition, wherein the bacterial cellulose composition comprises: a linear elastic modulus of between 3,000 and 12,000 G′ [Pa]; a critical strain strain γcrit of between 4.95% and 16.0%; a critical stress σ_crit of between 179 and 538.5 [Pa]; a coloring agent; and a flavoring agent. [000210] In some embodiments, the coloring agents provide one or more colors selected from shades of pink and orange with white to cream-colored fat layers. [000211] In some embodiments, the flavoring agent is selected from one or more of herbaceous, fruity, cucumber, mossy, nutty, green, creamy, and buttery. [000212] The term “hybrid food product” as used herein refers to a combination of two or more different types of foods or food products. In some embodiments, a hybrid food product is a food composition that combines both plant-based and animal-based ingredients into a single food. In some embodiments, hybrid products might incorporate precision fermentation, animal-free cellular agriculture, or plant-based technologies along with traditional dairy. [000213] In some embodiments, the hybrid food product comprises at least one plant-based ingredient for plant or veggie burgers (including include various plant proteins such as soy, peas, beans, lentils, mushrooms, and grains like quinoa or rice) and at least on animal-based ingredient for beef, pork, chicken or turkey burgers. [000214] In some embodiments, the hybrid food product comprises at least one plant-based ingredient for plant or veggie nuggets (including include various plant proteins such as soy, peas, beans, lentils, mushrooms, and grains like quinoa or rice) and at least on animal-based ingredient for beef, pork, chicken or turkey nuggets. [000215] In some embodiments, the hybrid food product comprises: a linear elastic modulus of approximately 7,444 G′ [Pa]; a critical strain γcrit of approximately 9.9%; and a critical stress σcrit of approximately 360 [Pa]. Bacterial Cellulose Compositions and Methods of Making and Using the Same [000216] In some embodiments, the disclosure relates to a bacterial cellulose composition that can be used as a scaffold to grow eukaryotic cells. In some embodiments, the bacterial cellulose composition is ground and used as a food additive. In some embodiments, the bacterial cellulose composition has at least 5% protein by dry weight at least 5% fiber by dry weight, and / or voids of between about 0.025 microns to about 3.0 microns in diameter, and / or a linear elastic modulus ofAtty Docket No.: AQCF-002 / 01WO 348530-2029 between 1,670 and 60,175 G′ [Pa], and / or a critical strain γcritof between 0.3% and 5.7%, and / or a critical stress σcritof between 13.0 and 907.5 [Pa], and / or a water content of between 50% and 99%. In some embodiments, the bacterial cellulose composition has a water content of about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about952%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, or about 99%. In some embodiments, the bacterial cellulose composition has a water content of between about 50% and 60%, between about 60% and 70%, between about 70% and about 80%, or between about 80% and about 99%. [000217] In some embodiments, the disclosure relates to a composition comprising bacterial cellulose, wherein said composition comprises: at least 5% protein by dry weight at least 5% fiber by dry weight; voids of between about 0.025 microns to about 3.0 microns in diameter; a linear elastic modulus of between 1,670 and 60,175 G′ [Pa]; a critical strain γcritof between 0.3% and 5.7%; and a critical stress σcritof between 13.0 and 907.5 [Pa]. [000218] In some embodiments, the bacterial cellulose composition comprises a linear elastic modulus of between 8,270 and 38,450 G′ [Pa]. In some embodiments, the bacterial cellulose composition comprises a linear elastic modulus of between 9,730 and 33,500 G′ [Pa]. In some embodiments, the bacterial cellulose composition comprises a linear elastic modulus of between about 8,270 and about 10,000 G′ [Pa], between about 10,000 and about 20,000 G′ [Pa], between about 20,000 and about 30,000 G′ [Pa], or between about 30,000 and about 88,450 G′ [Pa]. [000219] In some embodiments, the bacterial cellulose composition comprises a critical strain γcritof between 1.3% and 3.6%. In some embodiments, the bacterial cellulose composition comprises a critical strain γcritof between 1.6% and 3.2%. In some embodiments, the bacterial cellulose composition comprises a critical strain γcritof about 1.3%, about 1.4%, about 1.5%, about 1.6%, about 1.7%, about 1.8%, about 1.9%, about 2.0%, about 2.1%, about 2.2%, about 2.3%, about 2.4%, about 2.5%, about 2.6%, about 2.7%, about 2.8%, about 2.9%, about 3.0%, about 3.1%, about 3.2%, about 3.3%, about 3.4%, about 3.5%, or about 3.6%. [000220] In some embodiments, the bacterial cellulose composition comprises a critical stress σcritof between 102 and 580 [Pa]. In some embodiments, the bacterial cellulose compositionAtty Docket No.: AQCF-002 / 01WO 348530-2029 comprises a critical stress σcritof between 121 and 504 [Pa]. In some embodiments, the bacterial cellulose composition comprises a critical stress σcritof between about 100 and about 200 [Pa], between about 200 and about 300 [Pa], between about 300 and about 400 [Pa], between about 400 and about 500 [Pa], or between about 500 and about 600 [Pa]. [000221] In some embodiments, the bacterial cellulose composition comprises at least 15% bacterial fiber by dry weight. In some embodiments, the bacterial cellulose composition comprises between about 5% and about 15% bacterial fiber by dry weight, between about 15% and about 25%, between about 25% and 35%, or between about 35% and 45% bacterial fiber by dry weight. [000222] In some embodiments, the bacterial cellulose composition is hydrolyzed and comprises a linear elastic modulus of between 1,672 and 21,044 G′ [Pa] and a critical stress σcritof between 13.4 and 315.5 [Pa]. [000223] In some embodiments, the fiber of the bacterial cellulose composition comprises chitin. [000224] In some embodiments, the bacterial cellulose composition has a porosity of 1-50%. [000225] In some embodiments, the bacterial cellulose composition has a cutting force less than 5 kilogram-force, or less than about 3 kilogram-force, or between about 10 to about 350 psi. [000226] In some embodiments, the bacterial cellulose composition has a tensile strength of 150- 2000 grams. [000227] In some embodiments, the bacterial cellulose composition has a crystallinity of 50%- 70%. [000228] In some embodiments, the bacterial cellulose composition comprises no more than 0.2% bacterial cells by weight. In some embodiments, the bacterial cellulose composition has a bacteria to yeast ratio of 1:1. In some embodiments, the bacteria to yeast ratio is about 1.5:1, about 2:1, about 2.5:1, about 3:1, about 3.5:1, about 4:1, about 4.5:1, or about 5:1. [000229] In some embodiments, one or more coloring agents are fixed to the bacterial cellulose through a protein that is chemically linked to the bacterial cellulose. [000230] In some embodiments, the bacterial cellulose maintains is native self-assembled structure. In some embodiments, the bacterial cellulose composition is non-viable. [000231] In some embodiments, the bacterial cellulose composition does not comprise an antiseptic.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000232] In some embodiments, the disclosure teaches a method for producing a composition comprising bacterial cellulose, comprising: culturing a microbial consortium comprising at least one species of cellulose producing bacterium and at least one species of fungi under conditions, and for a time period sufficient, to produce a bacterial cellulose composition. In some embodiments the fungi is a yeast. In some embodiments, the fungi is a filamentous fungi. [000233] In some embodiments, the bacteria do not comprise lactic acid bacteria or an agricultural substrate. [000234] In some embodiments, the conditions comprise a culture medium having one or more of glucose, fructose, peptone, yeast extract, disodium phosphate, magnesium sulfate heptahydrate, and potassium hydrogen phosphate. In some embodiments, the conditions comprise a carbon source having one or more of: glucose, fructose, sucrose, lactose, maltose, galactose, trehalose, allulose, maltotriose, honey and molasses. In some embodiments, the carbon source comprises a non-sugar carbon source. In some embodiments, the carbon source comprises one or more of: ethanol, methanol, sorbitol, mannitol, xanthan, agar, alginate, and konjac glucomannan. [000235] In some embodiments, the conditions comprise a nitrogen source present in an amount of at least 5 grams per liter, at least 7.5 grams per liter, at least 10 grams per liter or at least 15 grams per liter. In some embodiments, the nitrogen source is an organic nitrogen source, and the organic nitrogen source is present in an amount of at least 5 grams per liter. In some embodiments, the organic nitrogen source is present in the culture medium in an amount of at least 0.5% by weight. In some embodiments, the organic nitrogen source comprises amino acids, polypeptides, nucleotides or nucleic acids. In some embodiments, the organic nitrogen source comprises a yeast extract, a peptone, or an agricultural product comprising amino acids (e.g., a hydrolyzed corn protein, a hydrolyzed soy protein, a hydrolyzed pea protein, and a corn steep liquor). In some embodiments, the nitrogen source is an inorganic nitrogen source, e.g., a nitrate salt, an ammonia salt, a urea compound, nitrogen gas, and ammonium hydroxide. [000236] In some embodiments, the conditions comprise yeast, bacteria, nutrients, probiotics, microbes, a vinegar by-product of an aerobic digestion of sugar and nitrogen, and / or a prebiotic. [000237] In some embodiments, the conditions comprise a fermentation culture having a volume of at least 100 ml, 250 ml, 500 ml, 1 liter, 2 liters, 5 liters or 10 liters. [000238] In some embodiments, the conditions comprise a fermentation vessel having a tray surface area of at least 400 cm2and a depth of at least 2 cm. In some embodiments, theAtty Docket No.: AQCF-002 / 01WO 348530-2029 fermentation vessel comprises a tray having a surface area of at least 400 cm2and a depth of at least 2 cm. For example, having a surface area of at least 600 cm2and a depth of at least 3 cm. [000239] In some embodiments, the method comprises aerating the culture. In some embodiments, the aeration is performed by providing air with an air pump. In some embodiments, the conditions comprise an open fermentation vessel. In some embodiments, the tray is covered with a porous material. In some embodiments, the tray is covered to reduce but not eliminate evaporation, and to allow oxygen to flow to the fermentation culture. [000240] In some embodiments, the method comprises fermenting for 5 days to 25 days. In some embodiments, the fermenting comprises maintaining temperature between about 40ºF to about 122ºF. In some embodiments, fermenting comprises maintaining temperature between about 50ºF to about 90ºF, between about 60ºF to about 80ºF, between about 65ºF to about 75ºF, or at about 68ºF. [000241] In some embodiments, the fermentation culture is started at pH around 4.5. the fermentation culture is maintained between about pH 4.0 and about pH 5.0. [000242] In some embodiments, the fermenting comprises maintaining humidity between 20% and 90% RH, e.g., between 40% and 60% RH or about 50% RH. [000243] In some embodiments, the method comprises covering the fermentation vessel with a cover comprising one or a plurality of apertures having one or a plurality of shapes, wherein the composite material forms in the apertures and takes the shape of the apertures. In some embodiments, a plurality of fermentation vessels are stacked on top of each other. Microbes For Use with the Disclosed Methods and Compositions [000244] A variety of microbes and combination of microbes may be used with the disclosed methods. In some embodiments, the microbe(s) is selected from Table 3A, 3B and 3C. Table 3A: Exemplary Cellulose-Producing BacteriaAtty Docket No.: AQCF-002 / 01WO 348530-2029Atty Docket No.: AQCF-002 / 01WO 348530-2029Atty Docket No.: AQCF-002 / 01WO 348530-2029Table 3B: Exemplary Cellulose-Producing BacteriaAtty Docket No.: AQCF-002 / 01WO 348530-2029Atty Docket No.: AQCF-002 / 01WO 348530-2029Atty Docket No.: AQCF-002 / 01WO 348530-2029Table 3C: Exemplary microbesAtty Docket No.: AQCF-002 / 01WO 348530-2029Bacteria [000245] Any bacterium or combination of bacteria can be used in the fermentation process. In various embodiments the number of different bacteria used in the starter culture can be 1, 2, 3, 4, 5 or more than 5. [000246] In a one embodiment, the bacteria are cellulose-producing bacteria. [000247] Any bacterium, or combination of bacteria, that produces a cellulose-containing extracellular matrix can be used in a first culture. Exemplary cellulose-producing bacteria include, for example, species of Acetobacter, Bacillus, Bifidobacterium, Brachybacterium, Brevibacterium, Carnobacterium, Corynebacterium, Enterococcus, Gluconobacter, Gluconacetobacter, Halomonas, Komagataeibacter, Lactobacillus, Lactococcus, Leuconostoc, Macrococcus, Microbacterium, Micrococcus, Oenocuccus, Propionibacterium, Proteus, Pseudomonas, Psychrobacter, Streptococcus, Streptomyces, Tetragenococcus, Weissella and Zymomonas. [000248] In additional embodiments the cellulose-producing bacterium is a species of Komagataeibacter such as, for example, Komagataeibacter xylinus (e.g., ATCC 53582, ATCC 700178, NRRL B3780), Komagataeibacter hansenii, and / or Komagataeibacter rhaeticus. In further embodiments, the cellulose-producing bacterium is Gluconacetobacter xylinus. [000249] In some embodiments, the culture is free or essentially free of lactic acid bacteria. Lactic acid bacteria comprise bacteria of the order Lactobacilliales. They include the genera Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella. [000250] Exemplary bacteria include, for example, species of Acetobacter, Bacillus, Bifidobacterium, Brachybacterium, Brevibacterium, Carnobacterium, Corynebacterium, Enterococcus, Gluconobacter, Gluconacetobacter, Corynebacterium, Halomonas,Atty Docket No.: AQCF-002 / 01WO 348530-2029 Komagataeibacter , Lactobacillus, Lactococcus, Leuconostoc, Macrococcus, Microbacterium, Micrococcus, Oenocuccus, Propionibacterium, Proteus, Pseudomonas, Psychrobacter, Streptococcus, Streptomyces, Tetragenococcus, Weissella and Zymomonas. [000251] The non-limiting examples of the cellulose-producing bacterial cells are one or more bacteria selected from the genus of Agrobacterium, Acetobacter, Alcaligenes, Azotobacter, Bacillus, Bifidobacterium, Brachybacterium, Brevibacterium, Carnobacterium, Corynebacterium, Enterococcus, Gluconobacter, Gluconacetobacter, Corynebacterium, Halomonas, Komagataeibacter, Lactobacillus, Lactococcus, Leuconostoc, Macrococcus, Microbacterium, Micrococcus, Oenocuccus, Propionibacterium, Proteus, Pseudomonas, Psychrobacter, Rhizobium, Sarcina, Streptococcus, Streptomyces, Tetragenococcus, Weissella, and Zymomonas. [000252] In certain embodiments the starter culture comprises Gluconacetobacter xylinus and / or Komagataeibacter rhaeticus; and a fungus selected from one or more of Candida utilis, Aspergillus oryzae, Cyberlindnera jadinii, Fusarium Venenatum and Rhizopus arrhizus. The organisms may be selected or engineered for a high growth rate. Selection or engineering of the organism may include directed evolution, genetic engineering, or metabolic engineering. [000253] In some embodiments, the culture is free of lactic acid bacteria, or contains less than 5%, less than 2% or less than 1% lactic acid bacteria to total bacteria by weight. Lactic acid bacteria comprise bacteria of the order Lactobacilliales. They include the genera Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella. [000254] In certain embodiments, the concentration of bacteria in the starter culture can be at least 1% of wet weight, at least 2% of wet weight, at least 3% of wet weight, at least 4% of wet weight, at least 5% of wet weight, or at least 10% of wet weight. [000255] In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 90% by weight Komagataeibacter spp. In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 85%, between about 1% and about 75%, between about 1% and about 65%, between about 1% and about 55%, between about 1% and about 45%, between about 1% and about 35%, between about 1% and about 25%, or between about 1% and about 15% by weight Komagataeibacter spp. [000256] In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 70% by weight Komagataeibacter intermedius. In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 60%, between aboutAtty Docket No.: AQCF-002 / 01WO 348530-2029 1% and about 50%, between about 1% and about 40%, between about 1% and about 30%, between about 1% and about 20%, or between about 1% and about 10% by weight Komagataeibacter intermedius. [000257] In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 70% by weight Komagataeibacter rhaeticus. In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 60%, between about 1% and about 50%, between about 1% and about 40%, between about 1% and about 30%, between about 1% and about 20%, or between about 1% and about 10% by weight Komagataeibacter rhaeticus. [000258] In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 70% by weight Komagataeibacter swingsii. In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 60%, between about 1% and about 50%, between about 1% and about 40%, between about 1% and about 30%, between about 1% and about 20%, or between about 1% and about 10% by weight Komagataeibacter swingsii. [000259] In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 10% by weight Komagataeibacter melomenusus. In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 5%, or between about 2% and about 3% by weight Komagataeibacter melomenusus. [000260] In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 10% by weight Komagataeibacter xylinus. In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 5%, or between about 5% and about 10% by weight Komagataeibacter xylinus. [000261] In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 10% by weight Komagataeibacter europaeus. In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 5%, or between about 1% and about 2% by weight Komagataeibacter europaeus. [000262] In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 5% by weight Komagataeibacter hansenii. In some embodiments, the starter culture or microbial consortia comprises less than 1% by weight Komagataeibacter hansenii. [000263] In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 10% by weight Gluconacetobacter spp. In some embodiments, the starterAtty Docket No.: AQCF-002 / 01WO 348530-2029 culture or microbial consortia comprises between about 1% and about 5%, or between about 5% and about 10% by weight Gluconacetobacter spp. [000264] In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 10% by weight Acetobacter spp. In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 5%, or between about 5% and about 10% by weight Acetobacter spp. [000265] In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 10% by weight Gluconobacter spp. In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 5%, or between about 5% and about 10% by weight Gluconobacter spp. [000266] Methods for the propagation and storage of bacteria, including liquid and solid media, and storage conditions such as temperature and humidity, are known in the art Eukaryotes I. Fungal Cells [000267] Fungi are well suited for scaled food production because of their rapid rate of cell replication, aggressive digestion, colonization timing, adaptability, high protein production and ease of propagation. Many species of fungi are already accepted as safe in the human diet. Therefore, in one aspect, provided herein are food products containing fungi, which can be significantly higher in protein and fungal cells than are classic fermented foods that contain fungi. [000268] Any fungus or combination of fungi can be used in the fermentation process. In various embodiments the number of different fungi used in the starter culture can be 1, 2, 3, 4, 5 or more than 5. Exemplary fungi typically belong to division Ascomycota (e.g., Aspergillus, yeast, Fusarium, Penicillium). [000269] Exemplary fungi include those belonging to the divisions Chytridiomycota, Zygomycota (e.g. Rhizopus oligosporus), Basidiomycota, Deuteromycota or Glomeromycota. [000270] In some embodiments the fungus can be any of Aspergillus (e.g., Aspergillus oryzae), Fusarium (e.g., Fusarium venenatum), tea fungus (e.g., Medusomyces gisevii Lindau), Geotrichum (e.g., Geotrichum candidum), Penicillium (e.g., Penicillium camemberti or Penicillium roqueforti), Neurospora (e.g., Neurospora crassa), Paecilomyces (e.g., Paecilomyces variotii) or Rhizopus (e.g., Rhizopus oligosporus). The fungus can be a filamentous fungus.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000271] In some embodiments, the fungus is a yeast. Exemplary yeast include Candida (e.g., Candida utilis), Rhodotorula (e.g., Rhodotorula mucilaginosa), Cyberlindnera (e.g. Cyberlindnera jadinii), Pichia (e.g., Pichia pastoris), Brettanomyces (e.g., Brettanomyces bruxellensis, B. nanus), Zygosaccharomyces (e.g., Zygosaccharomyces rouxii), and Saccharomyces (e.g., Saccharomyces cerevisiae). [000272] Exemplary fungi (e.g., yeasts) include those that proliferate in an acidic pH environment (i.e., pH less than 7), have a low flocculation rate and can grow within the extracellular matrix formed by the bacteria. For example, they flocculate late in the fermentation process, such as after 15 days. [000273] In some embodiments, the fungus (e.g., the yeast) is not a strong fermenter (e.g., is not Saccharomyces cerevisiae). Fungi that are not strong fermenters do not appear dark (black or purple) or green when grown on eosin methylene blue (EMB) agar. [000274] In certain embodiments, the concentration of fungi in the starter culture can be at least 1% of wet weight, at least 2% of wet weight, at least 3% of wet weight, at least 4% of wet weight, at least 5% of wet weight, or at least 10% of wet weight. [000275] In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 95% by weight Brettanomyces spp. In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 85%, between about 1% and about 75%, between about 1% and about 65%, between about 1% and about 55%, between about 1% and about 45%, between about 1% and about 35%, between about 1% and about 25%, or between about 1% and about 15% by weight Brettanomyces spp. In some embodiments, the starter culture or microbial consortia comprises between about 35% and about 95% by weight Brettanomyces spp. In some embodiments, the yeast is Brettanomyces bruxellensis. In some embodiments, the yeast is Brettanomyces nanus. [000276] In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 95% by weight Zygosaccharomyces spp. In some embodiments, the starter culture or microbial consortia comprises between about 1% and about 85%, between about 1% and about 75%, between about 1% and about 65%, between about 1% and about 55%, between about 1% and about 45%, between about 1% and about 35%, between about 1% and about 25%, or between about 1% and about 15% by weight Zygosaccharomyces spp. In some embodiments, the starter culture or microbial consortia comprises between about 15% and about 45% by weight Zygosaccharomyces spp. In some embodiments, the yeast is Zygosaccharomyces rouxii.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000277] Any fungus or combination of fungi can be used in the second culture. In various embodiments, the number of different fungi used in the second culture can be 1, 2, 3, 4, 5 or more than 5. Exemplary fungi include those belonging to divisions Ascomycota (e.g., Aspergillus, yeast, Fusarium, Penicillium), Chytridiomycota, Zygomycota (e.g. Rhizopus oligosporus), Basidiomycota, Deuteromycota or Glomeromycota. [000278] In some embodiments the fungus can be any of Aspergillus (e.g., Aspergillus oryzae), Fusarium (e.g., Fusarium venenatum), tea fungus (e.g., Medusomyces gisevii Lindau), Geotrichum (e.g., Geotrichum candidum), Penicillium (e.g., Penicillium camemberti or Penicillium roqueforti), Neurospora (e.g., Neurospora crassa, Neurospora intermedia), Paecilomyces (e.g., Paecilomyces variotii), Pleurotus (e.g., Pleurotus ostrealus (oyster mushroom)), Lentinula (e.g., Leninula edodes (shitake mushroom)) or Rhizopus (e.g., Rhizopus oligosporus). The fungus can be a filamentous fungus or a yeast. [000279] In certain embodiments, the fungus is Aspergillus oryzae, (e.g., strain NRRL 3485). [000280] In certain embodiments, the eukaryotic cell is a fungal cell. In the second culture, a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel), produced as described above, is included in a culture of fungal cells, and the fungal cells populate the scaffold to form a composite material containing a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose- alginate hydrogel), fungal protein and, optionally, fungal cells. The second culture can be performed in a container or vessel containing the second culture medium, the scaffold and the fungal cells. The composite material produced in the second culture can be used, for example, as a food product. An “edible product” refers to a composition that can be consumed by a human or animal without toxic effects. A ”food product” refers to an edible product that provides nutritional value. [000281] In certain embodiments, fungal spores or mycelia are inoculated into a second, fungal, culture medium that is in contact with (e.g., underneath) a sheet of, e.g., bacterial cellulose (e.g., a pellicle); and fungal mycelium grows through the cellulose due to the oxygen gradient of low oxygen in the second culture medium and higher oxygen in the atmosphere above the cellulose sheet.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000282] In additional embodiments, a sheet of a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate- chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel) containing voids is produced by any of the method described above, and fungal cells are inoculated onto the sheet in the presence of a second, fungal culture medium. The fungal mycelia grow through the voids to generate a cellulose scaffold interpenetrated with fungal biomass. II. Animal Cells [000283] Vertebrate cells include, but are not limited to, primate cells, mammalian cells, avian cells, piscine cells, reptilian cells and amphibian cells. Exemplary primate cells include human and hominid (e.g., monkey, ape) cells. Exemplary animal types include stem cells (e.g., mesenchymal stem cells), chondrocytes, chondroblasts, osteocytes, osteoblasts, tenocytes, tenoblasts, myocytes, myoblasts, myosatellite cells, adipocytes and fibroblasts. [000284] Exemplary mammalian cells include bovine, porcine, ovine and equine cells. Exemplary avian cells include chicken, turkey, partridge, game hen, duck and goose cells. [000285] Exemplary piscine cells include, but are not limited to tuna, salmon, yellowtail, flounder, halibut, shad, mackerel, sea bass, porgy, snapper, cod, tilapia, pollock, catfish, sardine, smelt, anchovy, eel and pangasius. In certain embodiments, piscine cells are tuna (thunnus albacares) or salmon (salmo salar). [000286] Exemplary reptilian cells include snake and lizard. Exemplary amphibian cells include toad, frog, salamander, newt and eft. Exemplary echinoderm cells include sea urchin cells. Exemplary crustacean cells include shrimp, crab, lobster, crayfish and prawn. Exemplary molluscan cells include clam, mussel, oyster, scallop abalone, squid and octopus cells. [000287] In certain embodiments, eukaryotic cells do not include human cells. In these embodiments, cellular material, as defined herein, does not contain a protein encoded by the human genome. In particular, and by way of example, the cellular material does not contain a human actin protein, a human myosin protein, a human troponin protein, a human actinin protein, or a human globin protein. III. Plant cells [000288] Exemplary plant cells include fruits and vegetables.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Eukaryotic cell culture [000289] In a second culture, a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel), e.g., produced by any of the methods described above, is included in a second culture of one or more eukaryotic cells, and the eukaryotic cells populate the scaffold to form a composite material containing bacterial cellulose, eukaryotic protein and, optionally, live eukaryotic cells. The second culture can be performed in a vessel or container containing the second culture medium, the scaffold and the eukaryotic cells. The composite material produced in the second culture can be used, for example, as a food product, or as a medical material. [000290] In certain embodiments, eukaryotic cells are inoculated into a second culture medium that is in contact with (e.g., underneath) a sheet of a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate- chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel) (e.g., a pellicle); and the eucaryotic cells grow through the cellulose due to the oxygen gradient of low oxygen in the second culture medium and higher oxygen in the atmosphere above the cellulose sheet. The inoculum can be between about 0.1% and about 85% of the volume of the second culture. For example, it can be between about 1% and about 10% percent of the volume or between about 10% and about 75% of the volume. The inoculum can also be introduced by scraping a plate on which the eukaryotic cells, e.g., fungi, are growing, and introducing the scrapings into the second culture. [000291] In additional embodiments, a sheet of comprising a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel) containing voids is produced by any of the method described above, and eukaryotic cells are inoculated onto the sheet in the presence of a second culture medium. The eukaryotic cells grow through the voids to generate a cellulose scaffold interpenetrated with cell biomass. [000292] Eukaryotic cells that can be used in the second culture include animal cells, plant cells and fungal cells. Exemplary animal cells include vertebrate cells, chordate cells, echinoderm cells, crustacean cells and molluscan cells. Fungal culture media [000293] The fungal culture medium can comprise water, one or more carbon sources, one or more nitrogen sources and, optionally, one or more additional fungal nutrients.Atty Docket No.: AQCF-002 / 01WO 348530-2029 a) Carbon source [000294] The carbon source can be present in the first culture medium at a concentration of between 1 and 100 g / L. For example, the carbon source can be present at a concentration of 5 g / L, 10 g / L, 15 g / L, 20 g / L, 25 g / L, 30 g / L, 35 g / L, 40 g / L 45 g / L, 50 g / L, 60 g / L, 75 g / L or more. [000295] The carbon source can comprise a sugar, such as one or more of glucose (dextrose), fructose, sucrose, lactose, galactose, maltose, trehalose, allulose, or maltotriose. Carbon source can comprise will consist essentially of glucose and fructose. The sugar can comprise a refined sugar, a purified sugar, or a crude sugar. The carbon source can comprise a polyol, such as glycerol, erythritol, starch hydrolysates, isomalt, lactitol, maltitol, mannitol, sorbitol, or xylitol. The carbon source can comprise xanthan, agar, alginate, or konjac glucomannan. The carbon source can be an alcohol, such as ethanol or methanol. The carbon source can comprise honey, corn syrup, malt extract or agave nectar. [000296] In certain embodiments, an alcohol can be used as a carbon source. For example, ethanol at a concentration of 0.1% to 5% (e.g., 2%) can be used as a carbon source, optionally in conjunction with other carbon sources. b) Nitrogen source [000297] The nitrogen source can comprise organic nitrogen or inorganic nitrogen, and can be present in the medium in an amount of between 1 g / L and 15 g / L, for example, between 2.5 g / L and 7.5 g / L or any amount therebetween, i.e., 2.5 g / L, 3 g / L, 4 g / L, 5 g / L, 6 g / L, 7 g / L or 7.5 g / L. In additional embodiments the nitrogen source is present in an amount of at least 5 g / L, at least 7.5 g / L, at least 10 g / L or at least 15g / L of culture medium. In additional embodiments, the nitrogen source is present in the second culture medium in an amount of at least 0.1% by weight, at least 0.2% by weight, at least 0.3% by weight, at least 0.4% by weight, at least 0.5% by weight, at least 0.6 by weight, at least 0.7% by weight, at least 0.8% by weight, at least 0.9% by weight, or at least 1% by weight. [000298] An organic nitrogen source can comprise amino acids or nucleotides, or compounds comprising them, such as peptides, oligopeptides, polypeptides, oligonucleotides and nucleic acids. In addition, an organic nitrogen source can comprise any one or more of: a yeast extract, a peptone, and amino acid mixture, a hydrolyzed corn protein, a hydrolyzed soy protein, a hydrolyzed pea protein, and a corn steep liquor. Certain agricultural byproducts containing high amounts of nitrogen can also be used as organic nitrogen sources.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000299] An inorganic nitrogen source can comprise any one or more of: a nitrate salt, a nitrite salt, an ammonium salt, a urea compound, nitrogen gas, and ammonium hydroxide. c) Fungal Nutrients [000300] Additional fungal nutrients can comprise any one or more of: salts of magnesium (e.g., magnesium sulfate heptahydrate (MgSO4•7H2O)), salts of calcium (e.g., calcium sulfate (CaSO4)), salts of copper (e.g., copper sulfate (CuSO4)), salts of manganese (e.g., manganese sulfate (MnSO4)), ammonium salts (e.g., ammonium sulfate ((NH4)2SO4)), salts of zinc (e.g., zinc sulfate (ZnSO4)), iron-ammonium salts (e.g., ferric ammonium sulfate (FeNH4(SO4)2) and ferrous ammonium sulfate (Fe(NH4)2(SO4)2)), potassium salts (e.g., potassium hydrogen phosphate (i.e., monopotassium phosphate KH2PO4or dipotassium phosphate K2HPO4)), sodium phosphates (i.e., Na3PO4, Na2HPO4, NaH2PO4), ammonium nitrate (NH4NO3), biotin, acetic acid and sodium acetate. Other salts of calcium, magnesium, iron, zinc, copper, manganese and molybdenum can also be used as nutrients. d) Exemplary fungal culture media [000301] In certain embodiments, the second culture medium is Czapek-Dox medium. In additional embodiments, the second culture medium is Czapek-Dox medium and the fungus is Aspergillus oryzae. In additional embodiments, the second culture medium is Vogel’s medium. In further embodiments, the second culture is Vogel’s medium and the fungus is Fusarium venenatum. In yet additional embodiments, the second culture is Vogel’s medium and the fungus is Neurospora intermedia. [000302] Accordingly, in certain embodiments, the culture medium is Czapek-Dox medium and contains: 30 g / L sucrose 2 g / l NaNO3 1 g / L K2HPO40.5 g / L MgSO40.5 g / L KCl 0.01 g / L FeSO4. [000303] In additional embodiments, the culture medium is Vogel’s medium and contains: 15 g / L sucrose 3 g / l trisodium citrate 5 g / L K2HPO4Atty Docket No.: AQCF-002 / 01WO 348530-2029 2 g / L NH4NO30.2 g / L MgSO40.1 g / L CaCl20.25 mg / ml biotin 5 mg / L citric acid 5 mg / L ZnSO41 mg / L Fe(NH4)2(SO4)20.25 mg / L CuSO40.05 mg / L MnSO4. [000304] In additional embodiments, a fungal culture medium contains: 3 g / L malt extract 10 g / L dextrose 3 g / L yeast extract 5 g / L peptone. Fungal culture conditions [000305] To manufacture a composite material for use as a food product, a second culture medium containing a cellulose-containing scaffold manufactured as described above, can be inoculated with a fungus to initiate the second culture. In certain embodiments, the scaffold is submerged or immersed in the second culture medium. In certain embodiments, the inoculum is a logarithmic-phase culture of fungus comprising 1-10% wet weight of the culture. In other embodiments, the fungal inoculum comprises 1-10% of the volume of the second culture medium. In additional embodiments, the fungal inoculum comprises 1% or more, 2% or more, 3% or more, 4% or more, 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, or 10% of wet weight of the culture. e) pH [000306] The pH of the medium can be adjusted if desired using, for example, phosphate, carbonate, tris, acetate, citrate, HCl, acetic acid, imidazole, bicarbonate or NaOH. The pH can initially be adjusted in the culture to an acidic pH, e.g., between about 4 and 5.5, e.g., about 4.5 to about 4.8, e.g., about pH 5.2 or about pH 4.7. Growing bacteria will acidify the culture and reach pH of between about pH 2 to about pH 5. In certain embodiments, the culture, after initial growth, is maintained, e.g., through buffering, at between about pH 2 to about pH 6, e.g., between pH 2 to about pH 5.Atty Docket No.: AQCF-002 / 01WO 348530-2029 f) Temperature [000307] Fungal cultures are conducted at a temperature suitable for production of the desired composite material. Culture can be conducted at a temperature between 4oC and 50oC, or between 20oC and 40oC, or between 20oC and 30oC, or between 25oC and 35oC, or between 27oC and 32oC, or between 27oC and 28oC, or at 27oC, or at 27.5oC. g) Humidity [000308] The humidity of the environment in which the culture is contained contributes to the moistness of the composite material. Accordingly, the relative humidity (RH) of the second culture can be controlled to optimize production of a suitable food product. For example, fungal culture can be conducted at a relative humidity of between 10% and 90%, or between 20% and 80%, or between 30% and 70%, or between 40% and 60%, or between 45% and 55%. In certain embodiments, the fungal culture is conducted at a RH of 55-65% or at a RH of 60%. h) Oxygenation [000309] The oxygen concentration of the fungal culture can also be controlled, e.g., by sparging (e.g., bubbling) air into the culture and / or by adjusting the surface area of the culture. The dissolved oxygen concentration of the second culture medium can be between 2% and 20% by volume. For example, the dissolved oxygen content of the second culture medium can be about any of 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, or 15%. Optimal oxygen concentration depends on the species of fungus being cultured. Increased aeration (i.e., higher dissolved oxygen) can contribute to a composite material with a lower cutting force. i) Length of culture [000310] The duration of the second culture can be selected to provide a composite material with desired properties, such as flavor, thickness and texture. Accordingly, the second culture can be conducted for 1 to 20 days or more. For example, fungal culture can be conducted for 7 days, for 8 days, for 9 days, for 10 days, for 11 days, for 12 days, for 13 days, for 14 days, for 15 days, for 16 days, for 17 days, for 18 days, for 19 days or for 20 days. In certain embodiments, fungal culture is conducted for 2-20 days, for 4-16 days, for 10-14 days, for 4-30 days, 4-18 days for 5- 14 days, for 7-12 days, or for 8-10 days. For extended cultures (e.g., 2 weeks or more), the second culture medium can be supplemented with one or more of the carbon source, the nitrogen source or the nutrient; or the culture medium can be replaced with fresh culture medium, either the sameAtty Docket No.: AQCF-002 / 01WO 348530-2029 as, or different from, the original culture medium; or the culture can be re-inoculated with either the same, or different, fungus. [000311] Cultures can be conducted in static fashion or can be agitated. [000312] Static cultures of A. oryzae can be conducted in Czapek- Dox medium (supra) adjusted to pH 6.8, at 27oC, using an inoculum of 10% (v / v). Static cultures of Neurospora spp. are conducted in Vogel’s medium (supra) adjusted to pH 6.0, at 30oC, using an inoculum of 10% (v / v). Static cultures of Fusarium venenatum are conducted in Vogel’s medium (supra) adjusted to pH 6.0, at 30oC, using an inoculum of 10% (v / v). [000313] Agitated cultures of A. oryzae can be conducted in Czapek- Dox medium (supra) adjusted to pH 6.8, at 27oC, using an inoculum of 10% (v / v); with a dilution rate of 0.2 / hour, an aeration rate of 0.25 vvm and a stir rate of 180 rpm. Agitated cultures of Neurospora spp. are conducted in Vogel’s medium (supra) adjusted to pH 6.0, at 30oC using an inoculum of 10% (v / v); with a dilution rate of 0.2 / hour, an aeration rate of 0.25 vvm and a stir rate of 120 rpm. Agitated cultures of Fusarium venenatum are conducted in Vogel’s medium (supra) adjusted to pH 6.0, at 30oC using an inoculum of 10% (v / v); with a dilution rate of 0.2 / hour, an aeration rate of 0.25 vvm and a stir rate of 120 rpm. [000314] Additional information regarding culture conditions, culture vessels and culture systems is provided in International Publication WO 2022 / 245683; the disclosure of which is incorporated by reference, in its entirety, for the purpose of providing information about methods, compositions and systems for the culture of bacteria and fungi. Animal Cell Culture [000315] Various media for use in the culture of eukaryotic cells are known in the art. See, generally, Freshney, R.I., “Culture of Animal Cells: A Manual of Basic Technique,” Fifth Edition, Wiley, New York, 2005. Media such as minimal essential medium (e.g., α-MEM) and Eagle’s medium can be used and supplemented with, for example, serum (e.g., fetal bovine serum) at 5- 20% or any value therebetween), glutamine, penicillin and / or streptomycin. Serum-free media are also known in the art. [000316] Animal cells are cultured in the polymer scaffold (e.g., bacterial cellulose, a chitosan- alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel) that is in a medium described above. They are then placed in a bioreactor with the scaffold or produced in a solid-state and cultured atAtty Docket No.: AQCF-002 / 01WO 348530-2029 the following standard environmental conditions 5% CO2, 37° C, 95% humidity. The cells are allowed to culture until formed spheroids adhere to, and continue to proliferate on, the scaffold. Spheroids can take weeks to form and continue to expand throughout the three-dimensional scaffold. When the mass of spheroids has reached at least 5% w / w, the composite material of animal cells and a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel) is harvested. To halt the proliferation of the cells, the composite material is frozen at -20oC for at least 40 minutes. Plant Cell Culture [000317] Plant cell types are cultured in Murashige and Skoog (MS Media) and Gamborg’s B5 Medium using seed, meristem, callus, or bud culture. The plant cells are cultured under a photosynthetic photon flux density (PPFD) of 26 μmol m-2 delivered by cool white fluorescent tubes with a photoperiod of 16 / 8 h (day / night) at 25±2°C. After at least one week, the proliferation of cells is halted by freezing at -20oC for at least 40 minutes. Combinations of bacteria and eukaryotic species [000318] In certain embodiments the composite material is produced by coculture of one or more bacteria in one or more fungi. Processes for producing a culture of bacteria and fungi are described in, e.g., International Publication WO 2022 / 245683. In brief, (a) combining, in a fermentation vessel, a starter culture and a culture medium, to produce a culture, wherein: (i) the starter culture comprises one or more fungi and one or more cellulose-producing bacteria; and, (ii) the culture medium comprises water, a carbon source, a nitrogen source, and nutrients. Culture conditions can include those as described herein for the culture of bacteria and for fungi. [000319] In an exemplary embodiment of the culture medium can comprise a combination of: Mixture 1 35 g glucose 25 g fructose 500 mL of 100mM acetate buffer in distilled water, pH = 4.6 [000320] Components are stirred to dissolve and autoclaved at 121° C for 20 minutes. Mixture 2 2.5-7.5 g yeast extract, peptone, amino acids 2 mL v / v ethanol (optional) 5 g KH2PO4,Atty Docket No.: AQCF-002 / 01WO 348530-2029 2 g NH4NO30.2 g MgSO41 g CaSO40.005 g Zn SO40.001 g Fe(NH4)2(SO4)20.00025 g CuSO40.0001 g MnSO40.0025 g biotin 500 mL of 100mM acetate buffer in distilled water, pH = 4.6 [000321] Mixture 1 and mixture 2 are then combined to produce 1 L of culture medium. [000322] The culture medium is inoculated with bacteria and fungi. The culture is allowed to grow for about 14 days to produce a pellicle of composite material comprising a scaffold of bacterial cellulose and fungal protein. [000323] Pellicle can be processed as described herein. For example, the pellicle can be boiled in and alkaline or acidic solution to kill bacteria and fungi. The product can be cut into properly sized pieces and marinated in a solution to provide desired flavor and color. [000324] In some embodiment, the disclosure teaches a method for making a composite material, comprising: culturing bacterial cells in a first culture medium to produce a scaffold of bacterial cellulose in the culture; isolating the scaffold of bacterial cellulose; culturing eukaryotic cells with the isolated scaffold in a second culture medium; and removing the second culture medium, thereby providing a composite material. [000325] In some embodiments, the disclosure teaches a method of producing a composite material comprising: co-culturing one or more bacteria and one or more fungi in a culture medium comprising a carbon source, a nitrogen source, and nutrients for time sufficient to form a composite material at least 2.5 mm thick comprising a scaffold of bacterial cellulose and fungal protein; or culturing one or more bacteria for time sufficient to form a composite material at least 2.5 mm thick comprising a scaffold of bacterial cellulose, and, optionally, killing bacteria in the composite material; and culturing the composite material with one or more fungi in a culture medium comprising a carbon source, a nitrogen source and nutrients for time sufficient for the fungi to infiltrate the scaffold; harvesting the composite material and treating it to kill bacterial and fungal cells, e.g., by heating in an acidic solution or an alkaline solution, e.g., at 90°C; optionally, cutting the composite material into a plurality of pieces; marinating the composite material in a solution comprising one or more flavorings and one or more colorants. [000326] In certain embodiments the microbes in the co-culture comprise or consist of a bacteria and a fungi as set forth in Tables 4 – 5C. Exemplary cultures of the present disclosure and the relative abundance of each microorganism are shown in Tables 5A-5C (nd = not detected). Table 4: Bacteria and Fungi CombinationsAtty Docket No.: AQCF-002 / 01WO 348530-2029Atty Docket No.: AQCF-002 / 01WO 348530-2029 0L194 1 27.704 6 7 899.9.302512.9.40.42176dn.2.01.1.0.4305.41.11dn.1dndndndndndndndnorci L1.0 6mf87o282..076.564d20.8. d54 3 5 n 2 1 n3449e.5c0.6 d d d d d d d d d d d d na L6 3.7r L2d4n.81..1332.61.21.23.53.01.12.01.01.1necr den 2.4800 9 8a4pe 28..1.712m43375dn.72.1dn04 3 76e a9 3 9vi n9.913987.2083867358t4dn.2.222.3.71.61.31.1dndndndnaler L3e.2251 4 0 9rutlu227..6.62141129 dC46365.1.1.1dn912 3 n.77.341a. d d d d d d d d sL4 15 53 5 1 n n n n n n n ndndndn un 1.13811 303.0.9 2eg2..45.19 d1 1d47 n n88.8 l1.108dndandndndndndndndndndndniboL2.9939r999 6 2ci0224..94 6.3774527 d .0. d9.5.0 467 6M11 n n n n n n n n n n:6 n 1 1 n444. . d d d d d d d d d dseruL3.4 00 11 75 9 6 tl 9 8 30 4 2u 1.. .. .7 6 d d d d8 3 d2. d d d c4 4 4 n n n n2 6 n 2 n n ndndndndndndndn re959tr2255791atLs3.2 684 9 9 5. .9.3.4 51 21.1 1 6 05 4 1.1dndndndndndndndndndn yr .47157dn.1.1drsalneerprtccy etmrasc ae et etbi ere cemo abrosesayr tc ra otps aceycyma xcuiai myEast – bi ercceabyr tcot samet ag ocnab he ao clrcca ur opmo mo a crecenhatzsoev Batamet aocabe uocallanan s r en th omt5 n niabtotoc soo oc to alaoerecul guhc vy ahomcagm yue a natb gtotococrel g r cul c ezaualGyZoTSKaLEK NbmoerecululpsK B A GZa r aTK B A G G AAtty Docket No.: AQCF-002 / 01WO 348530-2029L+P6419n455 4 2 4a .0 0 0 0msPi247d6n.02.22.81.1dndndndndndndndnnaegcrno Pao 2r.4d c 52i 1649310193..33.6.3. d4. d d d d d d dn4 8 1 2 3 n 2 n n n n n n ndnumfboa Ltenc +enaPcrd5n411296 4 7 8 6eupbneaa2tP.5231dndnd.7n21d30 7 350763311n.51.62.22.31.1.1.5.v n1 1 1 1it ecarleepP11.1 0r edvi 32 4.9..0 dnt 2 6 6 ndndndndndndndnd d d da al n n n nserundenaP 18 5 5 3d0ge 2.lam23..0 0 4n9ia 2297.91.11.17.6dndndndndndndndnbno errcuitl 6uL1M C.3 5 3 7 611..522816.964.792.7d7n.6d d d d d d d d:n n n n n n n nserutluP26c .9 6 3 7 337.65951987r.e177.3.2.2dn.1dndndndndndndndntratsP10.174 9 6 4yr2a..0355.25.25. d7. d d d d d dl1 8 1 3 2 n 1 n n n n n ndndnpmser erxetcE cy etas rmcaar s– bese ai eecyret or boopscycymu ai mC te cat ar in yaamtcab he ao clm ccma cza uop ooecehatso5eg ola naatb narbmtotoc s nosooc to arla ren toe ecul gul guhvrcc y aulho hvcocme azm auaKrB Ay y o a a raTGZGZ T SKL EK NAtty Docket No.: AQCF-002 / 01WO 348530-2029 [000327] In the housing unit, each of the stacked trays can be loosely covered to reduce evaporation rate and to allow oxygen to flow to the seed liquid and the co-culture of microorganisms. A gap can exist between each tray to allow for heat, humidity and gas transfer between the trays. Further, the trays can be stacked vertically to allow for maintenance of a temperature between approximately 40ºF and approximately 122ºF; and / or for maintenance of a relative humidity of approximately 20-90% RH. In some examples, the relative humidity is 90 %RH. [000328] A co-culture of microorganisms is formed as a pellicle floating on a fermentation culture. Methods of making a pellicle comprising a co-culture of microorganisms can begin with combining, in a fermentation vessel, a starter culture and a culture medium (or seed liquid), to produce a fermentation culture. The fermentation culture is fermented for a time sufficient to produce a pellicle. After it is produced, the pellicle is harvested, typically for further processing. Fermentation Culture [000329] For production of a cellulose scaffold (e.g., a pellicle), bacteria are grown in a defined first culture medium. The first culture medium can comprise one or more of water, one or more carbon sources, one or more nitrogen sources, and one or more additional nutrients. In certain embodiments the culture medium does not comprise coconut water. [000330] A fermentation culture can comprise a starter culture and a culture medium. A high- protein product can be produced by including in the culture one or more fungi (e.g., yeast) that is not a strong fermenter and / or adding to the culture medium an organic nitrogen source in an amount of at least 5 grams per liter, e.g., at least 7.5 grams per liter, at least 10 grams per liter or at least 15 grams per liter. [000331] High-protein products can be produced by including in the culture one or more fungi in a batch reactor or a semi-batch reactor. One or more fungi in the starter culture may have a volume that is greater than or equal to about 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 15%, 20%, 25%, or greater, of the volume of the reactor. [000332] The starter culture may be added to the reactor during the exponential growth phase of the starter culture. The exponential growth phase may be detected by the optical density (OD) of the starter culture. The OD of the exponential growth phase may be culture specific and also may vary for fungal or bacterial cultures. The wavelength used to detect the OD of the starter culture may be greater than or equal to about 400 nanometers (nm), 450 nm, 500 nm, 550 nm, 600 nm,Atty Docket No.: AQCF-002 / 01WO 348530-2029 650 nm, 700 nm, or more. The starter culture may be added to the reactor when the OD is greater than or equal to 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.2, 1.5, or more. [000333] The fermentation culture can be free of, or contain no more than miniscule or trace amounts of, an agricultural substrate such as corn stalks, silage or straw of grass crops, including maize, sorghum, rye, wheat, or oats, such that a majority, 75%, 90% or 95% of the fungi are not growing on the agricultural substrate. Culture Medium [000334] The culture medium can comprise water, a carbon source, a nitrogen source (organic or inorganic), and nutrients. The carbon source can be present in the first culture medium at a concentration of between 1 and 100 g / L. For example, the carbon source can be present at a concentration of about any of 5 g / L, 10 g / L, 15 g / L, 20 g / L, 25 g / L, 30 g / L, 35 g / L, 40 g / L 45 g / L, 50 g / L, 60 g / L, 75 g / L or more. The carbon source can be present at a concentration of for example, at least any of 10 grams / liter, 20 grams / liter, 30 grams / liter, 40 grams / liter, 50 grams / liter, 60 grams / liter, 70 grams / liter, 80 grams / liter, 90 grams / liter, or 100 grams / liter. The nitrogen source can be present at a concentration of, for example, at least any of 1 gram / liter, 2 grams / liter, 3 grams / liter, 4 grams / liter, 5 grams / liter, 6 grams / liter, 7 grams / liter, 8 grams / liter, 9 grams / liter, 10 grams / liter, 11 grams / liter, 12 grams / liter, 13 grams / liter, 14 grams / liter, or 15 grams / liter. [000335] The carbon source can comprise a sugar, such as one or more of glucose (dextrose), fructose, sucrose, lactose, galactose, maltose, trehalose, allulose, or maltotriose. The sugar can comprise a refined sugar, a purified sugar, or a crude sugar. For example, the carbon source can comprise glucose and fructose. The carbon source can comprise a polyol, such as glycerol, erythritol, starch hydrolysates, isomalt, lactitol, maltitol, mannitol, sorbitol, or xylitol. The carbon source can comprise xanthan, agar, alginate, or konjac glucomannan. The carbon source can be an alcohol, such as ethanol or methanol. The carbon source can comprise honey, corn syrup or agave nectar. [000336] In certain embodiments, an alcohol can be used as a carbon source. For example, ethanol at a concentration of 0.1% to 5% (e.g., 2%) can be used as a carbon source, optionally in conjunction with other carbon sources. [000337] An organic nitrogen source can comprise amino acids or nucleotides, or compounds comprising them, such as polymers, such as peptides, polypeptides, oligonucleotides, and nucleic acids. The nitrogen source can comprise organic nitrogen or inorganic nitrogen, and can be present in the medium in an amount of between 1 g / L and 15 g / L, for example, between about any of 2.5Atty Docket No.: AQCF-002 / 01WO 348530-2029 g / L and 7.5 g / L or any amount therebetween; i.e., 2.5 g / L, 3 g / L, 4 g / L, 5 g / L, 6 g / L, 7 g / L or 7.5 g / L. In additional embodiments the nitrogen source is present in an amount of at least 5 g / L, at least 7.5 g / L, at least 10 g / L or at least 15g / L of culture medium. In additional embodiments, the nitrogen source is present in the second culture medium in an amount of at least 0.1% by weight, at least 0.2% by weight, at least 0.3% by weight, at least 0.4% by weight, at least 0.5% by weight, at least 0.6 by weight, at least 0.7% by weight, at least 0.8% by weight, at least 0.9% by weight, or at least 1% by weight. [000338] An organic nitrogen source can comprise amino acids or nucleotides, or compounds comprising them, such as peptides, oligopeptides, polypeptides, oligonucleotides and nucleic acids. In addition, an organic nitrogen source can comprise any one or more of: a yeast extract, a peptone, an amino acid mixture, a hydrolyzed corn protein, a hydrolyzed soy protein, a hydrolyzed pea protein, and a corn steep liquor. Certain agricultural byproducts containing high amounts of nitrogen can also be used as organic nitrogen sources. [000339] An inorganic nitrogen source can comprise any one or more of: a nitrate salt, a nitrite salt, an ammonia salt, a urea compound, nitrogen gas, and ammonium hydroxide. [000340] Additional nutrients can comprise any one or more of: salts of magnesium (e.g., magnesium sulfate heptahydrate (MgSO4•7H2O)), salts of calcium (e.g., calcium sulfate (CaSO4)), salts of copper (e.g., copper sulfate (CuSO4)), salts of manganese (e.g., manganese sulfate (MnSO4)), ammonium salts (e.g., ammonium sulfate ((NH4)2SO4)), salts of zinc (e.g., zinc sulfate (ZnSO4)), iron-ammonium salts (e.g., ferric ammonium sulfate (FeNH4(SO4)2) and ferrous ammonium sulfate (Fe(NH4)2(SO4)2)), potassium salts (e.g., potassium hydrogen phosphate (i.e., monopotassium phosphate KH2PO4or dipotassium phosphate K2HPO4)), sodium phosphates (i.e., Na3PO4, Na2HPO4, NaH2PO4), ammonium nitrate (NH4NO3), biotin, acetic acid and sodium acetate. Other salts of calcium, magnesium, iron, zinc, copper, manganese and molybdenum can also be used as nutrients. EDTA can be included to chelate metal ions. [000341] Nutrients can comprise any one or more of: biotin, magnesium sulfate heptahydrate, calcium sulfate, zinc sulfate, ferric ammonium sulfate, copper sulfate, manganese sulfate, biotin, potassium hydrogen phosphate, disodium phosphate, ammonium nitrate, acetic acid and sodium acetate. Salts of calcium, magnesium, iron, zinc, copper and manganese can also be used as nutrients. [000342] The culture medium can comprise, for example, Yamanaka medium or Hestrin- Schramm medium or modified versions thereof. For example, the culture medium can compriseAtty Docket No.: AQCF-002 / 01WO 348530-2029 25 g / L glucose, 2.5 g / L ammonium sulfate, 2.5 g / L yeast extract and / or peptone, 1.5 g / L potassium hydrogen phosphate, 0.025 g / L magnesium sulfate heptahydrate. The pH of the culture medium can be adjusted to 3.5 - 7.0 using, e.g., sodium hydroxide, sodium acetate, sodium bicarbonate, acetic acid or hydrochloric acid. In certain embodiments animal peptone can be substituted with a plant-based soy- or pea-based peptone. Starter Culture [000343] Starter cultures used to make a co-culture of microorganisms comprise one or more fungi and one or more bacteria. Fungi are selected to, and are present in amounts that will, produce an ultimate product that is high in protein. Bacteria, which can produce cellulose (e.g., as part of an extracellular matrix), contribute fiber to the end product. [000344] In one embodiment, a bacterial culture medium contains: 35 g / L glucose 25 g / L fructose 2.5 g / L yeast extract 2.5 g / L peptone 5 g / L KH2PO40.1 M acetate, pH 4.6 [000345] In an additional embodiment, a bacterial culture medium contains: 35 g / L glucose 25 g / L fructose 2.5 g / L yeast extract 2.5 g / L peptone 1.35 g / L KH2PO40.75 g / L citric acid Bacterial culture conditions [000346] The first culture medium is inoculated with bacteria to initiate the culture. In certain embodiments, the inoculum is a logarithmic-phase culture of bacteria comprising 1-10% wet weight of the culture. In additional embodiments, the bacterial inoculum comprises 1% or more, 2% or more, 3% or more, 4% or more, 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, or 10% of wet weight of the culture. Alternatively, the culture medium can be inoculated by introducing microorganisms picked up, e.g., from an agar plate, with a sterile loop.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Fermentation Culture Vessel [000347] A fermentation culture is fermented in a fermentation vessel. The fermentation vessel used to produce a pellicle can have dimensions configured to produce a pellicle that can be shaped into a plurality of pieces of a desired size or shape. For example, such a pellicle can take the form of a slab which can be harvested from the surface of the fermentation vessel. Accordingly, the fermentation vessel can have a surface area between about 10 cm2and 5000 cm2. For example, the fermentation vessel can have a surface area between about 100 cm2and about 1000 cm2; or between about 200 cm2and about 600 cm2; or about 400 cm2. For example, the fermentation vessel can have a surface area of at least about any of 25 cm2, 50 cm2, 100 cm2, 400 cm2, 900 cm2and 5000 cm2. [000348] A culture container is selected to ferment a culture and produce a bacterial cellulose scaffold (e.g., in the form of a pellicle) of a desired area and thickness. The area can be large enough to allow processing of the pellicle into many pieces useful in food production. The depth of the container can be deep enough to allow the pellicle to grow to a desired thickness. Also, the depth may not be so deep that culture medium is wasted growing the pellicle. For example, a tray having dimensions of about 27 cm long and about 20 cm wide can be filled with culture medium to a depth of about 4 cm. This embodiment produces a pellicle with a surface area of about 540 cm². The volume of the culture in this configuration is 540 cm² X 4 cm, or about 2160 cm³. In this case, the surface area to volume ratio is about 1:4. A useful surface to volume ratio can be between about 1:2 and about 1:6. It is further contemplated that the culture container can have a surface area of at least any of 250 cm², 500 cm², 1000 cm², 5000 cm², 1M2, 10M2, 25 M2, or 100M2. [000349] The surface area-to-volume ratio of the fermentation culture in the fermentation vessel also can be controlled to produce a pellicle of appropriate thickness. For example, the surface area:volume ratio can be greater than 1:6. For example, it can be between about 1:4 (e.g., a surface area of about 400 cm2and a volume of about 1600 cm3) and about 1:6 (e.g., a surface area of about 400 cm2and a volume of about 2400 cm3), e.g., about 1:3 (e.g., a surface area of about 400 cm2and a volume of about 1200 cm3). In additional embodiments, the surface:volume ratio can be about 1:3 (e.g., a surface area of about 200 cm2and a volume of about 600 cm3); 1:4 (e.g., a surface area of about 200 cm2and a volume of about 800 cm3); 1:5 (e.g., a surface area of about 200 cm2and a volume of about 1,000 cm3) or 1:6 (e.g., a surface area of about 200 cm2and a volume of about 1,200 cm3).Atty Docket No.: AQCF-002 / 01WO 348530-2029 Fermentation [000350] A fermentation culture medium comprising a carbon source, a nitrogen source, water and nutrients can be sterilized, e.g., by boiling or autoclaving. The culture medium can be cooled, e.g., to 27° C. Cooling can be performed with cooling water and / or cooling refrigerant. The medium can be aerated with air or other gas mixtures (i.e., containing oxygen). Starter culture is added to the culture medium, and the resulting fermentation culture is fermented for sufficient time to form a pellicle of desired thickness. After pellicle formation, the pellicle is removed from the spent culture medium. The pellicle can be washed and stored pending downstream processing. [000351] Fermentation culture conditions influence the production of a pellicle from the co- culture. Culture conditions variables include, for example, temperature, pH, humidity, aeration and time. pH [000352] The fermentation culture can have a starting pH around 4.5, and it can be buffered to stay between pH 4.0 and pH 5.0, e.g., around 4.5. Fermentation at pH values outside of the aforementioned range result in lower growth rates of the microorganisms in the co-culture. [000353] The pH of the medium can be adjusted if desired using, for example, phosphate, carbonate, tris, acetate or citrate, HCl, acetic acid, imidazole, bicarbonate or NaOH. A bacterial culture typically will begin with a pH between about 6 and 7.5. However, the pH can initially be adjusted in the culture to an acidic pH, e.g., between about 4 and 5.5, e.g., about 4.5 to about 4.8, e.g., about pH 5.2 or about pH 4.7. Growth of bacteria will acidify the culture, such that it reaches a pH between about pH 2 to about pH 5. In certain embodiments, the culture, after initial growth, is maintained a pH of the culture medium is maintained, e.g., through buffering, at between about pH 2 to about pH 6, e.g., between pH 2 to about pH 5. Temperature [000354] The temperature of the fermentation culture can be maintained at between about 4º C to about 50º C, e.g., about 25° C to about 30° C. Maximal growth rates of the microorganisms in the co-culture are obtained at a temperature of about 30oC. Temperature can be controlled by controlling the ambient temperature of the room or housing unit, in which the culture is maintained. Culture can be conducted at a temperature between 4oC and 50oC, or between 20oC and 40oC, or between 20oC and 30oC, or between 25oC and 35oC, or between 27oC and 32oC, or between 27oC and 28oC, or at about 27oC, or at 27.5oC.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Humidity [000355] The humidity of the environment in which the culture is contained contributes to the moistness of the final product. Accordingly, the relative humidity (RH) of the culture can be controlled to optimize production of a suitable scaffold. For example, bacterial culture can be conducted at a relative humidity of between 10% and 90%, or between 20% and 80%, or between 30% and 70%, or between 40% and 60%, or between 45% and 55%. In certain embodiments, the bacterial culture is conducted at a RH of 30-40%. Aeration [000356] Proper aeration contributes to the growth of fungus. Methods of aerating the culture include the following. First, the culture vessel can be maintained open, or covered with a material that allows flow of air, such as cheesecloth or another porous material. Second, an air pump, for example an air stone or aeration wand, can be included in the fermentation vessel to provide air to the culture. The oxygen concentration of the bacterial culture can also be controlled, e.g., by sparging (e.g., bubbling) air into the culture and / or by adjusting the surface area of the culture. The dissolved oxygen concentration of the first culture can be between 2% and 20% by volume. For example, the dissolved oxygen content of the first culture medium can be about any of 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, or 15%. In additional embodiments, the dissolved oxygen concentration of the first culture is at least 5%, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, or at least 15%. Optimal oxygen concentration depends on the species of bacterium being cultured. Increased aeration (i.e., higher dissolved oxygen) can contribute to a scaffold with a lower cutting force. Time [000357] Once established according to the methods described herein, the culture can be fermented for about 4 to 30 days or more, e.g., between 5 days and 25 days, to produce a pellicle. For example, the culture can be fermented for at least any of 5 days, 10 days, 15 days, 20 days or 25 days. In some embodiments the culture is fermented for between four days and 14 days, or until a pellicle having a thickness of between 5 mm and 20 mm is produced. In certain embodiments, the fermentation mixture is fermented for any of about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30 40, 50, 60 days. [000358] The duration of the first culture can be selected to provide a scaffold with desired properties, such as thickness and texture. Accordingly, culture can be conducted for about 12 hours to 30 days or more. For example, culture can be conducted for about 1 day to about 20 days, aboutAtty Docket No.: AQCF-002 / 01WO 348530-2029 1 day to about 2 days, about 4 days, for about 5 days, for about 6 days, for about 7 days, for about 8 days, for about 9 days, for about 10 days, for about 11 days, for about 12 days, for about 13 days, for about 14 days, for about 15 days, for about 16 days, for about 17 days, for about 18 days, for about 19 days or for about 20 days. In certain embodiments, bacterial culture is conducted for 2- 20 days, for 4-14 days, for 4-16 days, for 4-18 days, for 10-14 days, for 4-30 days, for 5-14 days, for 7-12 days, or for 8-10 days. The culture can be conducted for about 12 days to 18 days. For extended cultures (e.g., 2 weeks or more), the culture medium can be supplemented with one or more carbon sources, nitrogen sources or the nutrients; or the culture medium can be replaced with fresh culture medium, either the same as, or different from, the original culture medium. In additional embodiments, a bacterial culture can be re-inoculated, with either the same or a different bacterium, after a period of initial culture. [000359] Cultures can be conducted in static fashion or can be agitated, e.g., using a gyratory shaker. For static cultures, exemplary culture conditions are 27oC, 60% relative humidity, 8% dissolved oxygen and pH 4.6. Exemplary conditions for agitated culture are 27oC, pH 4.6, 0.25 volume of air per volume of liquid per minute (vvm) and 250 rpm. [000360] Additional information regarding culture conditions, culture vessels and culture systems is provided in International Publication WO 2022 / 245683; the disclosure of which is incorporated by reference, in its entirety, for the purpose of providing information about methods, compositions and systems for the culture of bacteria and fungi. Foamed cultures [000361] In certain embodiments, the first culture medium is in the form of a foam, rather than a liquid. In these embodiments, one or more emulsifying agents and, optionally, one or more gelling agents, are added to sterile culture medium prior to inoculation of the culture medium with bacteria. Emulsifying Agents [000362] An “emulsifier” or “emulsifying agent” is a surfactant molecule that decreases the surface area between two immiscible substances such that, when a mixture of the substances is subject to sheer, the mixture forms discontinuous droplets of one suspended liquid or gas phase in a second liquid or gas phase to form a uniform dispersion. Exemplary emulsifying agents include proteins and fats. Exemplary proteins for use as emulsifying agents include gelatin, casein, soy proteins, gluten, ovalbumin and albumin. Exemplary fats for use as emulsifying agents include monoglycerides, diglycerides, triglycerides, phospholipids (e.g., lecithins), polyglycerol polyricinoleate (PGPR), ammonium phosphatide (AMP), mono and di-glycerides, polysorbatesAtty Docket No.: AQCF-002 / 01WO 348530-2029 and sodium stearoyllactylate. Exemplary monoglycerides include glyceryl monostearate, glyceryl monooleate, glyceryl monolaurate, and glyceryl monocaprylate. Exemplary diglycerides include glyceryl distearate, glyceryl dioleate, glyceryl dicaprylate and glyceryl dilaurate. Exemplary polysaccharides include dextran and β-glucans. Gelling Agents [000363] In other embodiments, the culture further comprises a gelling agent. A “gellant” or “gelling agent” is a substance that forms a semisolid or solid colloidal mixture when dissolved in a liquid. Gelling agents include thickening agents (e.g., gums, fibers and starches) and or hydrocolloids. Exemplary gums include xanthan gum, tragacanth gum, gum arabic, konjac, acacia, guar gum, gellan gum gelatin, pectin, locust bean gum, agar, sodium alginate, locust bean gum, cellulose gum, carrageenan, and a glucomannan polysaccharide gum. Exemplary fibers include methylcellulose and carboxymethylcellulose. Exemplary starches include maize starch, potato starch and tapioca. Starches can be native or modified by, for example, thermal modification, hydrolysis (e.g., acid-catalyzed hydrolysis, alkaline hydrolysis, enzymatic hydrolysis, dextrinization), etherification (e.g., methylation, hydroxymethylation, hydroxypropylation, carboxymethylation), esterification (e.g., acetylation, fatty acylation, phosphorylation, succinylation), cationization, cross-linking (e.g., using dicarboxylic acids, or alkaline crosslinking) or a combination of one or more of the foregoing techniques. Exemplary hydrocolloids include methylcellulose, carboxymethylcellulose, and hydroxypropyl methylcellulose. Cultures with Emulsifying Agents and / or Gelling Agents [000364] The inoculum can comprise, e.g., 1-10% of the volume of the culture. After addition of the one or more emulsifier(s) and the bacterial inoculum, the culture medium is subjected to a shear force to generate a foam. Shear force can be applied, for example, by manual agitation, by using a blender or a homogenizer, or by passing a pressurized gas through the foamed medium. In one embodiment, shear force is applied using a homogenizer at a speed of about 1,000 rpm. [000365] A foamed culture can comprise an open-cell foam or a closed-cell foam. An open cell foam is one in which the gaseous portions of the foam (the cells) are in communication with one another; while a closed-cell foam is one which comprises a plurality of individual gas bubbles (cells) that are separate from one another and are not interconnected. [000366] It is possible to generate foams with different degrees of overrun, depending on the nature and concentration of the emulsifiers, and the amount and duration of the shear force applied. Overrun is the volume of foam compared to the volume of non-foamed media, expressed as aAtty Docket No.: AQCF-002 / 01WO 348530-2029 percentage. It can also be expressed as the amount of gaseous material contained in the foam. Typically, a foamed bacterial culture has an overrun of 100-400%, or 150-300%, or 200-250%. [000367] Porosity is the ratio of the void volume (i.e., the volume occupied by gas) of a foam to its total volume. Porosity of a foam can be modulated by, for example, the nature and concentrations of the emulsifiers, degree and / or duration of shear force, and temperature. In certain embodiments, the porosity of a foamed culture is between 1% and 75%, or between 1% and 50%, or between 10% and 50%, or between 20% and 50%, or between 30% and 50%, or between 40% and 50%. In other embodiments, the porosity of a foam is at least 5%, at least 10%, at least 20%, at least 30%, at least 35%, at least 40% or at least 45%. [000368] The concentration of an emulsifier is chosen depending on the desired properties of the scaffold, and on the properties of the resulting composite material that are desired. For example, an emulsifier can be included at a concentration of 0.1% to 5% (w / v) of the culture volume. In certain embodiments, an emulsifier is present at between 0.2-2.0% (w / v), or between 0.5-1.5% (w / v) or at 1% (w / v) of the culture volume. [000369] In certain embodiments, a foamed bacterial culture medium contains any of the components described above (or any combination thereof; e.g., the medium shown in Example 1) supplemented with the following emulsifiers: • 0.2-2.0% (w / w) xanthan gum • 0.2-2.0% (w / w) sodium alginate • 0.2-2.0% (w / w) locust bean gum • 0.2-2.0% (w / w) carrageenan • 0.2-2.0% (w / w) guar gum • 0.2-2.0% (w / w) glyceryl monooleate or glycerol monostearate • 0.2-2.0% (w / w) glycerol distearate, or glyceryl dioleate, or glyceryl dicaprylate. [000370] In other embodiments, a foamed bacterial culture medium contains any of the components described above (or any combination thereof; e.g., the medium shown in Example 1) supplemented with the following emulsifiers: • 0.2-2.0% (w / w) xanthan gum • 0.2-2.0% (w / w) gelatin • 0.2-2.0% (w / w) locust bean gum • 0.2-2.0% (w / w) cellulose gum • 0.2-2.0% (w / w) guar gumAtty Docket No.: AQCF-002 / 01WO 348530-2029 • 0.2-2.0% (w / w) whey protein concentrate [000371] In additional embodiments, a foamed culture can contain: • 0.5% (w / v) xanthan gum • 1.5% (w / v) glycerol monostearate • 98% bacterial culture medium (composition of bacterial culture media are described elsewhere herein). Introduction of voids into bacterial cellulose scaffold [000372] Certain composite materials described herein comprise eukaryotic cellular material in a scaffold of bacterial cellulose, e.g., eukaryotic cells grown on a scaffold of bacterial cellulose. Scaffolds are frameworks capable of supporting other objects or materials. Scaffolds typically define voids within the scaffold which can be populated with other objects or materials. The material that forms the scaffold can be referred to as matrix. In certain embodiments, the bacterial cellulose scaffold contains voids (e.g., channels, passages, pores, pits, cavities) and the eukaryotic cells grow within those voids. [000373] Void space in the material is useful to provide room for the living and breathing space for the additional organism / s introduced in the process and post harvest processes. Furthermore, increased surface area allows the introduction of compounds / molecules that impart sensory values, such as taste and smell. [000374] Foaming a bacterial culture, as described above, is one way to produce a cellulose scaffold containing voids. The voids can have a size aspect, e.g., diameter, of between about 0.025 microns to about 3.0 microns. [000375] Voids can also be introduced into a scaffold of bacterial cellulose by methods other than foaming. For example, after it is produced, a bacterial cellulose scaffold can be pricked with a needle or cut with a knife or other sharp instrument. Alternatively, voids can be introduced enzymatically, either during or after the bacterial culture, using carbohydrate-active enzymes such as cellulases and xylanases. [000376] Prior to bacterial culture, or during the course of bacterial culture, one or more porogens can be included in the culture medium. A porogen is a solid material of specified shape and size (e.g., a sphere), that is incorporated into the nascent cellulose produced during culture. Subsequent to culture, the porogen can be dissolved away, leaving voids in the cellulose. Exemplary porogens include polysaccharide beads (e.g., alginate porogens such as sodium alginate, agar porogens),Atty Docket No.: AQCF-002 / 01WO 348530-2029 NaCl crystals and paraffin beads. A porogen can be dissolved away by, for example, heat treatment or treatment with citric acid. Systems [000377] In some embodiments, the disclosure relates to a system comprising: an incubator comprising an incubator space; a temperature regulator configured to control temperature in the incubator space; a humidifier configured to control humidity within the incubator space; inside the incubator space, at least one tray having a culture wherein the culture has a volume-to-surface area ratio of at least 3:1 wherein the culture comprises a co-culture of bacteria and fungi. [000378] A system configured to optimize growth and production of a co-culture of microorganisms, according to at least some embodiments disclosed herein. The system may be configured in a manner similar to a vertical garden using stacked trays. As described herein, a “vertical garden” is a system used to grow plants / fungi on a vertically suspended panel in stacked trays of depths between, e.g., 1 inches - 50 inches, filled with a nutrient rich feedstock. Vertical gardens can be freestanding or attached to a wall. However, differing from the vertical garden technique, the system of the present disclosure comprises a liquid feedstock, which will be discussed herein. [000379] The system may comprise a housing unit that includes stacked trays. It should be appreciated that a quantity of the stacked trays is not limited to any particular quantity. The housing unit may be configured to maintain a temperature between approximately 40ºF and approximately 122ºF and is configured to maintain a relative humidity of approximately 20%-90 %RH to facilitate growth of the microbes. In some examples, the relative humidity is 90 %RH. Each of the stacked trays may be several inches deep. In some examples, each of the stacked trays is up to 12 inches deep. However, this depth can vary. [000380] The stacked trays may be vertically stacked. Further, each of the stacked trays can be loosely covered to reduce evaporation rate and to allow oxygen to flow to the fermentation culture. Moreover, a gap exists between each tray of the stacked trays to allow for heat and humidity transfer between the stacked trays. In some examples, this gap is up to 3 inches. However, the dimension of the gap can vary. [000381] Each of the stacked trays may serve as a fermentation vessel for the co-culture. For example, each of the stacked trays may comprise a seed liquid inoculated with a starter culture. In examples, the seed liquid is a prepared broth comprising a feedstock. In examples, the feedstock comprises sugars and / or nitrogen sources and / or additional nutrients.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000382] In some examples, the feedstock comprises glucose, fructose, sucrose, lactose, maltose, galactose, trehalose, allulose, honey, molasses, and / or maltotriose. In other examples, the culture medium comprises an infusion, that is, a composition comprising an ingredient, such as an herb, placed into a liquid (e.g., creating a tea). For example, the culture medium can comprise an infusion of Camellia sinensis, from which black tea, green tea, white tea, oolong tea, pu-erh tea, or purple tea may be harvested. In other examples, the feedstock comprises an infusion of Ilex guayusa, which is used to create yerba mate. In further examples, the culture medium can comprise an infusion of Coffea arabica or Coffea robusta. In another example, the culture medium comprises an infusion of an alga or seaweed, e.g., kelp. In certain embodiments a solid substance such as tea leaves or ground coffee beans can be added to the fermentation culture, such that the culture itself is an infusion of the added substance. In additional embodiments, a liquid infusion of a solid substance, e.g., liquid tea or coffee, is added to the fermentation culture. [000383] However, it should be appreciated that the culture medium or feedstock are not limited to such. Under aerobic conditions, sugars and nutrients are fermented in the presence of a culture or co-culture of microorganisms. In some examples, a high concentration of the liquid culture added to the feedstock optimizes growth of the fungus. In examples, this high concentration results in approximately 50%-99% of the maximum growth rate of the fungi. [000384] Once the seed liquid is prepared, the seed liquid may be used as a base for an active fermentation process to form a microbial consortium. Moreover, the microbiomes may colonize the dissolved substrate cultivating the consortium material via submerged fermentation or surface fermentation. As described herein, “submerged fermentation” refers to a method of manufacturing biomolecules in which microorganisms, enzymes and other reactive compounds are submerged in a liquid, such as alcohol, oil, or a nutrient broth; while “surface fermentation” refers to a process in which microorganisms reside on the surface of a liquid (e.g., as a pellicle). Further, a complex of organic acids, exopolysaccharides and enzymes is produced during fermentation. [000385] As described herein, the product comprises a co-culture of bacteria and fungi. The exact microbial composition of the product depends on the source of the inoculum for the fermentation. [000386] In certain embodiments, the co-culture of microorganisms comprises the fungus Medusomyces gisevii Lindau. It should be appreciated that the fungus is not limited to the examples provided herein. Additionally, the fermentation culture may include: yeast, bacteria, nutrients, probiotics, microbes, a vinegar by-product of an aerobic digestion of a sugar (e.g., glucose) andAtty Docket No.: AQCF-002 / 01WO 348530-2029 nitrogen, and / or prebiotics, among other components not explicitly listed herein. According to some examples, the bacterium comprises a genus of Acetobacter or Gluconobacter. The predominant acetic acid bacteria found in the tea fungus comprises A. xylium, A. pasteurianus, A. aceti, or Gluconobacter oxydans. The yeast may include species of Saccharomyces, Saccharomycodes, Schizosaccharomyces, Zygosaccharomyces, Brettanomyces / Dekkera, Candida, Torulaspora, Koleckera, Pichia, Mycotorula, or Mycoderma. Moreover, in certain embodiments, the fermentation culture includes a biomass material (e.g., pieces of the same fungi that are grown from a previous batch) configured to accelerate a growth of the fungus. [000387] The material produced by the system disclosed herein may be used in numerous applications. In some examples, the material (e.g., pellicle) is used in a food application, such as a source of food, as a protein source, or is used in applications of plant protein products, including meat, seafood and poultry analogues. Additional Polymer Scaffolds [000388] Other materials, e.g., polymers, in addition to bacterial cellulose, can be used as a scaffold for the manufacture of composite materials with fungal, or other eukaryotic, cells. These include, for example, chitosan-containing hydrogels, alginate-containing hydrogels, gelatin- containing scaffolds, cellulose acetate-containing scaffolds, cellulose acetate chitosan-containing scaffolds, agarose-containing hydrogels, and hyaluronic acid containing scaffolds, in one or more combinations thereof. [000389] In some embodiments, the disclosure relates to a composite material comprising: a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate- chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel, and cellular material from a eukaryotic cell. In some embodiments, the hydrogel contains voids, further wherein at least some of the eukaryotic cellular material is present in part or all of the voids. In some embodiments, the cellular material comprises protein. [000390] In some embodiments, the composite material comprises at least any of 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% protein by dry weight. [000391] In some embodiments, the eukaryotic cell is a fungal cell. In some embodiments, the eukaryotic cell is a non-human animal cell or a plant cell. [000392] In some embodiments, the composite material further comprises one or more of a coloring agent, a flavoring agent, a supplemental nutrient, and a freeze-thaw stabilizer.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000393] In some embodiments, the disclosure teaches a method for making a composite material, the method comprising culturing fungal cells on: a chitosan-alginate hydrogel; an alginate-gelatin polymer; cellulose acetate fibers; cellulose acetate-chitosan fibers; an agarose hydrogel; or an agarose-alginate hydrogel. [000394] In some embodiments, the disclosure relates to a culture comprising: a chitosan- alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel; fungal cells; and a culture medium. [000395] In some embodiments, the fungal cells of the above-described methods and compositions are cells of Aspergillus oryzae. Chitosan-containing scaffolds [000396] A porous chitosan alginate hydrogel is made by combining a solution of 4 wt% chitosan in acetic acid with 4 wt% alginate in acetic acid. The hybrid solution is cast into a mold shape (if desired), frozen at -20oC for 8 hrs, critically dried by lyophilization, and crosslinked in a 0.2 M CaCl2 solution for 10 min. See, e.g., US Patent Application Publication No. US 2012 / 0272347. [000397] A chitosan-hyaluronic acid scaffold is made by combining 2-8 wt% chitosan with 1% hyaluronic acid in acetic acid. See, for example, Erickson et al. (2018) Ad. Healthc. Mater. 7:e1800295. Alginate-gelatin scaffold [000398] An alginate-gelatin scaffold is constructed by combining 2.5% medium viscosity alginate and 5% gelatin; and extruding the mixture through a syringe needle with a diameter of 0.4 mm, into a solution of 1.1 wt% CaCl2, which crosslinks the polymer. This polymer has been shown to be suitable for 3D printing; therefore it is advantageous for use in composite materials that require fine spatial resolution and shape specificity. See, for example, Chawla et al. (2020) Intl. J. Biol. Macromolecules 144:560-567. Cellulose acetate scaffold [000399] To construct a cellulose acetate scaffold, 29 kDa cellulose acetate is dissolved in acetone (acetic acid can also be used as a solvent) at a concentration between 15-16.5 wt%. The polymer solution is then loaded into a dual-cylinder electrospinning apparatus in which pressure is maintained at 16 psi. A high voltage power supply (12 kV) is connected to the exterior chamber extrusion needle and grounded to an aluminum foil covered collection plate 14 cm away from theAtty Docket No.: AQCF-002 / 01WO 348530-2029 needle tip. See, for example, Rubenstein et al. (2010) J. Biomaterials Sci., Polymer Ed.21:1713- 1736. Cellulose acetate-chitosan scaffold [000400] Low molecular weight chitosan was dissolved at 0.25 wt% with 15% cellulose acetate in acetone. The solution was loaded into a dual-cylinder electrospinning apparatus where pressure was maintained at 25 psi. A high voltage power supply (14 kV) is connected to the exterior chamber extrusion needle and grounded to an aluminum foil covered collection plate 14 cm away from the needle tip. See, for example, Rubenstein et al. (2010) J. Biomaterials Sci., Polymer Ed.21:1713- 1736. Agarose hydrogel [000401] An agarose hydrogel is produced by heating a 1-2 wt% solution of agarose, in water, at 95oC until the agarose is dissolved, followed by rapid cooling and gelation in an ice bath. Agarose-alginate hydrogel scaffold [000402] To construct an agarose-alginate scaffold,1-2% ultra low melting type IX agarose is dissolved in calcium-free phosphate buffered saline at 37oC. 1.5-3% alginate is dissolved in an aqueous solution (e.g., water or 40 mM HEPES, 300 mM NaCl) at 37oC and added to the agarose solution. Hydrogel formation is achieved by adding one-tenth volume of 102 mM CaCl2to the agarose-alginate solution to crosslink the alginate, followed by room temperature incubation to induce agarose gelation. See, for example, Ferrándiz et al. (2021) Biomedicines 9:834. Kits [000403] Food products as disclosed herein can be included in kits with other products. For example, a fish product can be combined with other products to form a sushi kit. The sushi kit can include a fish product as disclosed herein and one or more of, seaweed (e.g., nori), rice, soy sauce, wasabi, and chopsticks. [000404] In some embodiments, the disclosure relates to a kit comprising a composite material as described herein, and one or more of rice, seaweed, soy sauce, wasabi and one or more chopsticks.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Bacterial cellulose as a food ingredient [000405] Since the bacterial cellulose compositions of the present disclosure entrap water during the growth phase, they are already a hydrogel and thus this eliminates the need for hydrating the cellulose and pretreating it to form hydrogel before adding to various food formulations. [000406] Example uses as a food ingredient or additive are shown below in Table 6. Table 6: Food applications for bacterial cellulose[000407] In some embodiments, the non-viable composition is edible. [000408] In some embodiments, the non-viable composition is a food additive. In some embodiments, the non-viable composition is a polymer. In some embodiments, the non-viable composition is a humectant. In some embodiments, the non-viable composition is a fat extender or binder. In some embodiments, the non-viable composition is a texture enhancer. In some embodiments, the non-viable composition is a stabilizer. [000409] In some embodiments, the non-viable composition is an emulsifier. In some embodiments, the non-viable composition is a carrier or coating material. In some embodiments, the non-viable composition is a gelling agent. In some embodiments, the non-viable composition is a moisture barrier. In some embodiments, the non-viable composition is a casing. In some embodiments, the non-viable composition is a filter.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000410] In some embodiments, the non-viable composition is non-toxic. In some embodiments, the non-viable composition is food-grade. In some embodiments, the non-viable composition is a food-safe ingredient. [000411] In some embodiments, the food-safe ingredient is used in a food application selected from: an alternative protein, a plant-based meat product, a plant-based seafood product, a plant- based poultry product, a dairy analogue product, a beverage product, a breakfast cereal product, a grain product, a baking mix, a soup mix, a fat, and an oil. [000412] In some embodiments, the composition is a methylcellulose replacement. Medical materials [000413] Bacterial cellulose has been used for various biomedical regenerative applications, such as a scaffold to grow brain and bone cells (Robbins, M., et al. Biofunctionalised bacterial cellulose scaffold supports the patterning and expansion of human embryonic stem cell-derived dopaminergic progenitor cells. Stem Cell Res Ther 12, 574 (2021); Qin Shi, et al., The osteogenesis of bacterial cellulose scaffold loaded with bone morphogenetic protein-2, Biomaterials, 33: 28, 2012, Pg 6644-6649). In some uses, the bacterial cellulose is mechanically homogenized (thus destroying its native self-assembled structure) and formed into a hydrogel for mammalian cell culture (Yliperttula et al. 2016), or the cellulose producing bacteria are grown on a pre-existing scaffold of another material (e.g., polyglycerol-sebacate) (Wang et al., 2021). However, bacterial cellulose does not inherently possess the amino acid sequences necessary for robust mammalian cell growth, thus many of these biomedical applications must incorporate growth factors and permissive moieties into the bacterial cellulose scaffold for cell survival. [000414] Additionally, the thickness of these prior scaffolds did not exceed 3 mm in either dried or wet state. (Bäckdahl et al., 2006; Sherman and Oliver, 2019). In some instances, an antiseptic is used to preserve the bacterial cellulose scaffold (Sherman and Oliver, 2019). [000415] In some embodiments, the compositions of the present disclosure comprise biomolecules for tissue regeneration. [000416] In some embodiments, the compositions of the present disclosure comprise eukaryotic cellular material within the voids or operably coupled to the bacterial cellulose. In some embodiments, the eukaryotic cells comprise a primate cell. [000417] In some embodiments, the eukaryotic cells comprise a human cell selected from a human stem cell, a chondrocyte, a chondroblast, a tenocyte, a tenoblast, a myoblast or a myocyte.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000418] In some embodiments, the eukaryotic cells do not comprise human cells. [000419] In some embodiments, the eukaryotic cells are plant cells. [000420] In some embodiments, the composition does not comprise a protein selected from the group consisting of a human actin, a human myosin, a human troponin, a human actinin and a human globin. In some embodiments, the composition does not comprise a protein encoded by the human genome. [000421] In certain embodiments, cultures comprising a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel) and human cells can be used in the manufacture of functional medical materials such as, for example, drug delivery materials, tissue grafts and tissue implants. Exemplary human cells include stem cells (e.g., mesenchymal stem cells), fibroblasts, tenoblasts, tenocytes, myoblasts, myocytes, chondroblasts, chondrocytes, osteoblasts, osteoclasts, osteocytes, and adipocytes. Methods for culturing human cells are known in the art. For example, human cells can be cultured in MEM (e.g., α-MEM) or Eagle’s medium supplemented with fetal bovine serum (e.g., 10-20%), glutamine penicillin and streptomycin. Serum-free media for use in the culture of human cells are also known in the art. EXAMPLES Example 1: Production of a K. xylinus scaffold [000422] A culture of Komagataeibacter xylinus is grown in a culture system, for example, the system described in International Publication WO 2022 / 245683; in the culture medium shown below. Cells are grown at 27.5oC and 60% relative humidity for 10-14 days, at which time a sheet of cellulose-containing extracellular matrix is produced. The sheet is harvested and washed in 1% (w / v) NaOH at 80-90oC for 30-60 minutes, followed by two brief washes with distilled water. For storage, the cellulose scaffold is steam-sterilized and stored in sterile water at 4oC. Bacterial culture medium 35 g / L glucose 25 g / L fructose 2.5 g / L yeast extract 2.5 g / L peptoneAtty Docket No.: AQCF-002 / 01WO 348530-2029 5 g / L KH2PO40.1 M acetate, pH 4.6 Example 2: Production of K. hansenii scaffold[000423] A culture of Komagataeibacter hansenii is grown in a culture system, for example, the system described in International Publication WO 2022 / 245683; in the culture medium shown in Table 1. Cells are grown at 27.5oC and 60% relative humidity for 10-14 days, at which time a sheet of cellulose-containing extracellular matrix is produced. The sheet is harvested and washed in 1% (w / v) NaOH at 80-90oC for 30-60 minutes, followed by two brief washes with distilled water. For storage, the cellulose scaffold is steam-sterilized and stored in sterile water at 4oC. Example 3: Production of K. rhaeticus scaffold[000424] A culture of Komagataeibacter rhaeticus is grown in a culture system, for example, the system described in International Publication WO 2022 / 245683; in the culture medium shown in Table 1. Cells are grown at 27.5oC and 60% relative humidity for 10-14 days, at which time a sheet of cellulose-containing extracellular matrix is produced. The sheet is harvested and washed in 1% (w / v) NaOH at 80-90oC for 30-60 minutes, followed by two brief washes with distilled water. For storage, the cellulose scaffold is steam-sterilized and stored in sterile water at 4oC. Example 4: Production of a composite material using A. oryzae [000425] A sheet of a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel), manufactured as described in any of Examples 1-3, is placed into a culture vessel and submerged or immersed in fungal culture medium. Constituents and concentrations of the fungal culture medium are shown in Table 7.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Table 7: Fungal culture medium A[000426] The medium is inoculated with Aspergillus oryzae and cultured at 25oC and 60% relative humidity for 72 hours; at which time a composite material, containing a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel), fungal cells, and fungal protein, is obtained. The composite material is removed from the culture vessel and either stored in 0.1M sodium acetate, pH 4.5 at 4oC, or processed. Example 5: Production of a composite material using F. venenatum [000427] A sheet of a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel), manufactured as described in any of Examples 1-3, is placed into a culture vessel and submerged in fungal culture medium. Constituents and concentrations of the fungal culture medium are shown in Table 8.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Table 8: Fungal culture medium B[000428] The medium is inoculated with Fusarium venenatum and cultured at 27.5oC and 60% relative humidity for 72 hours; at which time a composite material, containing a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel), fungal cells, and fungal protein, is obtained. The composite material is removed from the culture vessel and either stored in 0.1M sodium acetate, pH 4.5 at 4oC, or processed. Example 6: Production of a composite material using N. intermedia [000429] A sheet of a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel), manufactured as described in any of Examples 1-3, is placed into a culture vessel and submerged in fungal culture medium. Constituents and concentrations of the fungal culture medium are shown in Table 7. [000430] The medium is inoculated with Neurospora intermedia and cultured at 27.5oC and 60% relative humidity for 72 hours; at which time a composite material, containing a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, celluloseAtty Docket No.: AQCF-002 / 01WO 348530-2029 acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel), fungal cells, and fungal protein, is obtained. The composite material is removed from the culture vessel and either stored in 0.1M sodium acetate, pH 4.5 at 4oC, or processed. Example 7: Adjusting the pH of the composite material [000431] The pH of the composite material is adjusted, to a pH of approximately 6.5, to optimize the flavor and / or texture of the material. Depending on the starting pH of the material, pH is reduced using acetate or HCl; and pH is increased using imidazole, phosphate or bicarbonate. Example 8: Removal of fungal cells from composite material by elevated temperature [000432] Composite material, obtained as described in either of Examples 4 or 5, is treated to kill fungal cells by immersing the material in boiling water or buffer (e.g., 0.1 m Na acetate buffer, pH 4.5) for 1 hr. Boiling is conducted at ambient pressure or at elevated pressure, e.g., by autoclaving or high-pressure pasteurization. Example 9: Removal of fungal cells from composite material by UV irradiation [000433] Composite material, obtained as described in either of Examples 4 or 5, is treated to kill fungal cells. Fungal cells are killed by subjecting the material to irradiation with ultraviolet light (e.g., at wavelengths of 240 to 300 nm) for 30 min. Example 10: Removal of fungal cells from composite material using ionizing irradiation [000434] Composite material, obtained as described in either of Examples 4 or 5, is treated to kill fungal cells. Fungal cells are killed by subjecting the material to ionizing radiation (e.g., gamma rays) for 30 min. Example 11: Shaping of composite material [000435] Composite material containing a polymer scaffold (e.g., bacterial cellulose, a chitosan- alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel), fungal protein, and optionally fungal cells, is shaped by cutting or molding, using tools and methods familiar to those in the field of food processing.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Example 12: Tenderization of composite material [000436] Composite material containing a polymer scaffold (e.g., bacterial cellulose, a chitosan- alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel), fungal protein, and optionally fungal cells, is mechanically tenderized by repeatedly penetrating the material with stainless steel blades, having dimensions of approximately 1 mm x 5 mm, set approximately 3 mm apart. Example 13: Production of a foamed K. xylinus scaffold [000437] A culture of Komagataeibacter xylinus is grown in a culture system, for example, the system described in International Publication WO 2022 / 245683; using the culture medium shown in Example 1. Prior to culture of the bacteria, the culture medium is autoclaved, then combined with the components shown in Table 9, and the mixture (supplemented culture medium) is heated until the additional components have dissolved. Table 9: Emulsifier mixture A[000438] The supplemented culture medium is cooled to below 30oC and inoculated with a 5% volume of a log-phase culture of K. xylinus. The inoculated culture is then subjected to shear force to generate a foam, using a homogenizer at a speed of about 1,000 rpm, until an overrun of 150- 300% is obtained. The foamed culture is incubated for 10 days at 27oC, at which time a foamed cellulose sheet is produced. The sheet is harvested and washed with 1% (w / v) NaOH at 80oC for one hour; followed by two brief washes with distilled water. If desired, the foamed cellulose scaffold is steam-sterilized and stored in sterile water at 4oC.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Example 14: Production of a foamed K. xylinus scaffold [000439] A culture of Komagataeibacter xylinus is grown in a culture system, for example, the system described in International Publication WO 2022 / 245683, using the culture medium shown in Example 1. Prior to culture of the bacteria, the culture medium is autoclaved, then combined with the components shown in Table 10, and the mixture (supplemented culture medium) is heated until the additional components have dissolved. Table 10: Emulsifier mixture B[000440] The supplemented culture medium is cooled to below 30oC and inoculated with a 5% volume of a log-phase culture of K. xylinus. The inoculated culture is then subjected to shear force to generate a foam, using a homogenizer at a speed of about 1,000 rpm, until an overrun of 150- 300% is obtained. The foamed culture is incubated for 10 days at 27oC, at which time a foamed cellulose sheet is produced. The sheet is harvested and washed with 1% (w / v) NaOH at 80oC for one hour; followed by two brief washes with distilled water. If desired, the foamed cellulose scaffold is steam-sterilized and stored in sterile water at 4oC. Example 15: Production of a composite material using foamed scaffold and A. oryzae [000441] A sheet of foamed bacterial cellulose, manufactured as described in either of Examples 13 or 14, is placed into a culture vessel and submerged in fungal culture medium. Constituents and concentrations of the fungal culture medium are shown in Table 6. [000442] The medium is inoculated with Aspergillus oryzae and cultured at 27oC and 60% relative humidity for 72 hours; at which time a composite material, containing foamed bacterial cellulose, fungal cells, and fungal protein, is obtained. The composite material is removed from the culture vessel and either stored in 0.1M sodium acetate, pH 4.5 at 4oC or processed (as described supra Examples 11 and 12).Atty Docket No.: AQCF-002 / 01WO 348530-2029 Example 16: Production of a composite material using foamed scaffold and F. venenatum [000443] A sheet of foamed bacterial cellulose, manufactured as described in either of Examples 13 or 14, is placed into a culture vessel and submerged in fungal culture medium. Constituents and concentrations of the fungal culture medium are shown in Table 7. [000444] The medium is inoculated with Fusarium venenatum and cultured at 27.5oC and 60% relative humidity for 72 hours; at which time a composite material, containing foamed bacterial cellulose, fungal cells, and fungal protein, is obtained. The composite material is removed from the culture vessel and either stored in 0.1M sodium acetate, pH 4.5 at 4oC, or processed (as described supra Examples 11 and 12). Example 17: Production of a composite material using foamed scaffold and N. intermedia [000445] A sheet of foamed bacterial cellulose, manufactured as described in either of Examples 13 or 14, is placed into a culture vessel and submerged in fungal culture medium. Constituents and concentrations of the fungal culture medium are shown in Table 7. [000446] The medium is inoculated with Neurospora intermedia and cultured at 27.5oC and 60% relative humidity for 72 hours; at which time a composite material, containing foamed bacterial cellulose, fungal cells, and fungal protein, is obtained. The composite material is removed from the culture vessel and either stored in 0.1M sodium acetate, pH 4.5 at 4oC, or processed (as described supra Examples 11 and 12). Example 18: Food product: bacterial culture [000447] Yeast extract, peptone, KH2PO4and citric acid are dissolved in water to concentrations of 2.5 grams / liter, 2.5 g / l, 1.35 g / l and 0.75 g / l, respectively, and autoclaved. Separately, dextrose and fructose are dissolved in water to concentrations 35 g / l and 25 g / l, respectively, and filter- sterilized. After the autoclaved mixture has cooled, the sterilized sugars are added thereto and the pH of the mixture is adjusted to 4.7 to yield “bacterial culture medium.” [000448] With the bacterial culture medium at a temperature of approximately 70-80oC, xanthan gum (0.5% w / v) and glycerol monostearate (1.5% w / v) are added to the bacterial culture medium while a shear force is being applied to the medium. After the mixture has emulsified, to form “foamed culture medium,” it is allowed to cool to below 50oC. [000449] Frozen stock of Komagataeibacter xylinus ATCC 53582 is inoculated into bacterial culture medium (as above) and incubated at 27oC for 24 hours. This seed culture is used toAtty Docket No.: AQCF-002 / 01WO 348530-2029 inoculate foamed culture medium, at a temperature of 50oC or lower, at a 1% pitch rate. The inoculated foamed culture medium is cultured at 27oC for 5-14 days. [000450] The culture is observed and, when the scaffold produced by the bacteria attains the desired properties (e.g., size, thickness), the scaffold is removed from the fermentation vessel, separated from the medium, and washed with 1% (v / v) NaOH to remove bacterial cells. The decellularized scaffold is then boiled in sterile water until the rinse attains a pH of around 7. Example 19: Food product: fungal culture [000451] Yeast extract and peptone are dissolved in water to concentrations of 3.0 grams / liter and 5.0 g / l, respectively, and autoclaved. Separately, malt extract and dextrose are dissolved in water to concentrations 3.0 g / l and 10 g / l, respectively, and filter-sterilized. After the autoclaved mixture has cooled, the sterilized sugars are added thereto and the pH of the mixture is adjusted to around 7 to yield “fungal culture medium.” [000452] Spores of Aspergillus oryzae NRRL 3485 are cultured on 1.5% agar plates of fungal culture medium at 37oC for 72 hours. A small amount of fungal biomass is removed from the plate, inoculated into 100 ml of fungal culture medium and grown overnight at 37°C. A portion of the overnight culture is inoculated into fungal culture medium containing the decellularized scaffold of Example 18. Culture is conducted for 72 hours, at which time composite material, containing fungal biomass infiltrating a cellulose scaffold, is removed from the culture and heated at 80oC for 20 min. Example 20: Food product: marination [000453] The following ingredients are mixed, in water, to form a marinade (all percentages are weight:volume): • 2.5% yeast extract (can function as a flavorant) • 0.5% NaCl (can function as a flavorant) • 2% omega-3 algal oil (can function as a nutrient) • 0.1% canthaxanthin (can function as a colorant) • 0.25% guar gum (can function as a freeze-thaw stabilizer) • 5% trehalose (can function as a freeze-thaw stabilizer) • 0.1% nutrient mixture (containing equimolar amounts of dicalcium phosphate, niacinamide, calcium-D-pantothenate, pyridoxine HCl, riboflavin, potassium iodide sodium selenite, cyanocobalamin and ferrous sulfate) • 0.5% CaCl2(can assist in cross-linking (structural integrity)) If necessary, the mixture is gently heated to aid dissolution of the components.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000454] The composite material of Example 19 and the marinade solution described in the previous paragraph are placed together, at a 2:1 weight ratio, in a vacuum tumbler. A vacuum of 675 mBar is applied to the tumbler and the tumbler is rotated, at 10 rpm for 20 min. The marinated composite material is removed from the tumbler and can be stored in water at 4oC, or subjected to cutting, shaping and / or layering. Examples of marinated food products are shown in FIG.2. Example 21: Food product: layering [000455] A high internal phase emulsion (HIPE) is formed by mixing an aqueous phase and an oil phase. The aqueous phase contains (all percentages are weight:volume): • 0.5% kappa-carrageenan • 0.5% iota-carrageenan • 1% sodium alginate • 2% transglutaminase • 96% water. The oil phase contains: • 99% algal oil • 0.5% candelilla wax • 0.5% glycerol monostearate. [000456] The aqueous phase and the oil phase are separately brought to a temperature of 70oC. The aqueous phase is then subjected to rotary agitation at 1200 rpm, and the oil phase is added slowly to the aqueous phase as it is being agitated. Agitation at 1200 rpm is continued until the emulsion reaches a temperature of 30oC. [000457] A 10 mm thick sheet of marinated composite material, as described in Example 20, is placed on a surface. A layer of HIPE, 1-2 mm thick, is applied to the sheet using a spreader nozzle. A second 10 mm sheet of composite material is placed atop the layer of HIPE, and a second layer of HIPE is applied atop the second sheet. Finally, a third 10 mm sheet of composite material is placed above the second layer of HIPE. Additional alternating layers of HIPE and composite material can be constructed as desired. [000458] An exemplary layered composite material (raw) is shown in FIG. 3. An exemplary layered composite material (sautéed) is shown in FIG.4.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Example 22: Comparative storage modulus of composite material [000459] Composite material was made by the method of Example 4, and its storage modulus was determined and compared to the storage modulus of tuna and calamari. The results are shown in Table 11. Table 11: Storage modulus of tuna and calamari compared to composite material COMPOSITE MATERIAL Strain % CALAMARI STDEV PRODUCT STDEV TUNA STDEV 0.1 41627.4333 11194.7676 110532.44 15181.3781 31181.8833 6917.38462 0.158 41627.2167 11124.8435 111129.8 14367.3836 31211.9833 7206.86105 0.251 41390.9167 10983.6121 110188.04 13565.2193 30814.7667 7002.02578 0.398 40789.05 10685.2626 106194.66 12096.067 30285.9833 6815.71654 0.631 39595.15 10175.3344 99329.74 10965.564 29320.9 6566.95738 1 37469.5333 9380.87868 90691.32 9889.04565 27830.4 6230.49025 1.58 34190 8320.99335 80910.76 8509.04219 25916.3833 5763.6978 2.51 29641.2 7054.59792 70851.36 7758.09995 23497.3833 5146.76491 3.98 24062.2 5664.8281 58886.74 8494.4058 20760.5167 4537.56972 6.31 18475.3 4569.22015 48121.24 9899.70497 17878.8167 3915.76801 10 13709.8 3846.47276 39119.42 9046.23959 15042.2567 3327.46353 15.8 10241.8917 3251.53911 29442.78 5559.313 12384.0583 2769.55266 25.1 7904.30167 3091.53558 21042.4 2221.16752 9898.51 2224.2948 39.8 6454.67667 3242.65397 16592.16 981.948093 7812.41167 1724.13761 63.1 5427.19833 3559.16943 12786.88 1693.12933 5964.245 1259.37755 100 4392.245 3690.84638 9697.582 1902.50943 4286.385 818.349288 The results are summarized in FIG.5. Example 23: Comparative loss modulus of composite material [000460] Composite material was made by the method of Example 4, and its loss modulus was determined and compared to the loss modulus of tuna and calamari. The results are shown in Table 12.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Table 12: Loss modulus of tuna and calamari compared to composite material COMPOSITE MATERIAL Strain % CALAMARI STDEV PRODUCT STDEV TUNA STDEV 0.1 7653.11667 1747.30978 42695.18 4467.26197 6600.74833 1743.31216 0.158 7746.02833 1754.13899 39814.58 3502.28875 6617.2 1577.944 0.251 7791.39167 1792.15665 38812.44 3634.11317 6534.19 1650.03753 0.398 7842.54833 1852.39155 38165.64 3588.61514 6487.65333 1615.0863 0.631 7905.12167 1908.19442 37299.54 3264.27966 6483.44667 1599.01996 1 7955.32333 1940.2686 35986.92 3015.1086 6453.075 1591.49798 1.58 7914.68 1935.22962 34057.6 2936.54066 6335.51833 1526.27684 2.51 7731.85 1885.62737 31453.52 2787.95877 6142.76333 1456.14611 3.98 7347.79833 1781.89414 27358.44 2885.80502 5811.46667 1348.97191 6.31 6769.44667 1675.97384 23601.12 2965.9285 5325.955 1206.21806 10 6010.695 1546.85037 19849.6 3004.63261 4726.01333 1049.7336 15.8 5180.94667 1258.04308 15986.76 2398.41142 4067.13833 884.551249 25.1 4375.76167 1022.9586 11752.02 1278.40826 3377.16333 708.759278 39.8 3678.52333 897.099221 9114.812 1112.28074 2785.57 567.642359 63.1 3059.675 926.042397 6873.424 921.553356 2269.05833 437.322125 100 2547.175 1012.86283 5154.818 830.611352 1826.42833 318.34947 The results are summarized in FIG.6. Example 24: Comparison of the microstructures of composite material and seafood [000461] Microstructural analysis was performed to evaluate features of bacterial cellulose (bacterial cellulose) scaffold such as size and alignment of fibers, and to compare these features to those of various native seafood species. [000462] To this end, scanning electron microscope (SEM) images of several different types of seafood were obtained and compared to SEM images of bacterial cellulose scaffold made according to the method of Example 4; as shown in FIG. 7. Similar morphological features, including size and hierarchical fascicular arrangement, were observed among the different seafood specimens. The micrographs also revealed a layered structure of the bacterial cellulose scaffold, resembling the fascicular alignment observed in the seafood samples. Quantification of fascicular diameter (FIG. 8, Table 13) and fiber diameter (FIG. 9, Table 13) indicated that the widths of bacterial cellulose layers and fibers were similar to those of calamari (squid) fascicles and fibers, respectively. Further, bacterial cellulose microfibers were observed to have a random arrangement, similar to the arrangement of muscle fibers in calamari. Microfiber diameter of bacterial celluloseAtty Docket No.: AQCF-002 / 01WO 348530-2029 was also determined to be within the same order of magnitude as that of other seafood species including shrimp, cod, salmon, and tuna. Table 13: Comparison of muscle fiber diameter and fascicular diameter of different seafood muscle fibers and bacterial cellulose scaffold[000463] In addition to fiber size and arrangement, scaffold alignment was quantified, using scanning electron microscopy, to determine directional dispersion of bacterial cellulose fibers compared to that of various seafood species. As shown in FIG. 10, all samples had a unimodal distribution of fiber orientation, with angular dispersions between 5oand 25o. Dispersion values, shown in FIG.11, were obtained from the width of each sample peak. Bacterial cellulose scaffold fibers had a peak directional dispersion of approximately 15.58°, whereas calamari (squid) and salmon were shown to have the greatest and least directional dispersion of approximately 21.98° and 5.62°, respectively. Example 25: Comparison of mechanical properties of composite material and seafood: tensile strength [000464] Bacterial cellulose scaffolds have tunable mechanical properties that can be modulated by selective strain choice and cultivation time. Ebrahimi et al. (2017) J. Chem. Engineering of Japan 50(11):857-861. With a range of mechanical tunability that can be used to mimic tissue stiffness (Table 11), bacterial cellulose has been demonstrated to be suitable for both hard and soft tissue applications including osteogenesis and differentiation of pluripotent stem cells into neuronal cells. [000465] This work demonstrates the utility of bacterial cellulose scaffolds for use in various alternative seafood products. Current bacterial cellulose growth conditions produce scaffolds thatAtty Docket No.: AQCF-002 / 01WO 348530-2029 mimic the mechanical properties of various seafood species (e.g., salmon, cod, shrimp) and can be further tuned for stiffer or softer species such as calamari and tuna by modulating bacterial culture conditions and subsequent processing of the composite materials made from the bacterial cellulose. Table 14: Tensile strength of seafood and various bacterial cellulose pelliclesExample 26: Comparison of mechanical properties of composite material and seafood: cutting force [000466] FIG. 12 and Table 15 show the cutting forces of a number of seafood products, both cooked and raw, compared with the cutting force of one embodiment of a bacterial cellulose scaffold made by the method of Example 4. It can be seen, from FIG. 12, that the value of the cutting force of the bacterial cellulose scaffold is close to those of a number of seafoods, but in some case slightly higher. By including porogens and / or emulsifiers in the bacterial culture, the cutting force of the bacterial cellulose scaffold can be reduced, up to 92%, so as to be comparable to the cutting force of a number of naturally-occurring seafoods. See FIG.13 and Table 16.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Table 15: Cutting force of muscle fibers of different aquatic species (psi)[000467] In addition, different values of cutting force can be obtained using different strains of Komagataeibacter, as shown in Table 16. Table 16: Cutting forces of bacterial cellulose scaffolds produced under various conditions* Foamed cultures contained 0.5% xanthan gum and 1.5% glycerol monostearateAtty Docket No.: AQCF-002 / 01WO 348530-2029 Example 27: Freeze-thaw stability of composite material [000468] Various agents can be added to composite material, either during or subsequent to its production, to modulate its hardness and / or water retention, both of which will affect the freeze- thaw stability of the composite material. FIG. 14 shows the effect of guar gum, added during marination, on percent water retention of composite material, and FIG.15 shows the effect of guar gum, added during marination, on average hardness of the composite material. FIG.16 shows the effect of trehalose, added during marination, on percent water retention of composite material, and FIG. 17 shows the effect of trehalose, added during marination, on average hardness of the composite material. These results indicate that composite material can retain 70-95% of its water while also retaining the mechanical properties of various types of seafood. Example 28: Pore size and pore density of composite material [000469] Bacterial cellulose scaffold was produced by K. xylinus strain ATCC 53582 grown in Hestrin-Schramm medium. The size and distribution of pores in this scaffold were determined (from scanning electron microscope images such as those shown in FIG.7) and compared to those of squid (calamari) muscle fibers, using the image processing software, ImageJ. FIG.18 shows a comparison of pore density, and FIG.19 shows a comparison of pore size. It can be seen that both the size and the density of pores is similar in squid muscle fibers and bacterial cellulose scaffold. Example 29: Food product: simulated tuna and salmon [000470] Marination can be used to modulate the flavor and appearance of composite materials to resemble different types of seafood. To this end, various compounds; such as volatile organic compounds, amino acids, nucleotides and organic acids; can be added to the marinade solution. Tables 17-20 list the identity and amounts of compounds that can be added to a polymer scaffold (e.g., bacterial cellulose, a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel) / fungal protein composite material to impart the color and flavor of tuna and salmon. Table 17: Volatile organic compounds (VOCs) for use in flavoringAtty Docket No.: AQCF-002 / 01WO 348530-2029Atty Docket No.: AQCF-002 / 01WO 348530-2029Legend: The first column lists VOCs that can be used as flavoring agents for composite materials. The second column lists the flavor(s) provided by each VOC. The third column provides amounts of each VOC used in a composite material that simulates tuna. The fourth column provides amounts of each VOC used in a composite material that simulates salmon. * 3,5-Octadien-2-one was only detected in raw fish samples and was produced from α‐linolenic acid degradationAtty Docket No.: AQCF-002 / 01WO 348530-2029 Table 18: Flavor compounds: amino acidsLegend: The first column of the table lists various amino acids that can be used to flavor composite materials. The second column lists the amounts of these compounds that are used in a composite material that simulates tuna. The third column lists the amounts of these compounds that are used in a composite material that simulates salmon. Table 19: Flavor compounds: nucleotidesLegend: The first column of the table lists various nucleotides that can be used to flavor composite materials. The second column lists the amounts of these compounds that are used in a composite material that simulates tuna. The third column lists the amounts of these compounds that are used in a composite material that simulates salmon.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Table 20: Flavor compounds: organic acidsLegend: The first column of the table lists various organic acids that can be used to flavor composite materials. The second column lists the amounts of these compounds that are used in a composite material that simulates tuna. Example 30: An Exemplary Protocol to Produce A Food Product [000471] Komagataeibacter bacteria and Aspergillus fungi are grown in starter cultures to serve as inocula. [000472] A plastic tray having dimensions about 27 cm (L) X 20 cm (W) X 15 cm (H) is filled to a depth of about 4 cm with culture medium. The culture medium includes: 35 g / L glucose 25 g / L fructose 2.5 g / L yeast extract 2.5 g / L peptone 5 g / L KH2PO40.1 M acetate, pH 4.6 [000473] In a one-step culture method, the culture medium inoculated with both the bacteria and the fungus. In a two culture method, only the bacteria is used. The culture is incubated at about 28 degrees centigrade and 60% relative humidity. The culture is also sparred with air via a two inserted into the bottom of the tank. The culture is fermented for about 14 days. At this point there is little further growth of the pellicle. The pellicle has a thickness of about 5 mm. [000474] The pellicle is harvested by pouring out the contents of the tray to separate the pellicle from the spent culture medium. The pellicle is boiled in 0.5 molar citric acid for about 30 minutes to one hour to kill the microorganisms. These treatments improve the tenderness of the pellicle. The pellicle may be punctured at this stage to improve penetration and tenderness. [000475] In a two culture method the pellicle is washed and immersed in a tray comprising culture medium inoculated with fungal cells. The culture is allowed to grow for 14 days to allow the fungal cells to populate voids in the scaffold.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000476] The composite material may now be cut into desired sizes and shapes, and marinated to color and flavor the product. Flavoring will typically involve at least three elements that provide a fish-like flavor these include, salt, trimethyl amine (TMA) and sugar. Marinating is performed for 1 hour. [000477] The product is now formed into sushi. A piece of the artificial fish is rolled with seaweed and rice flavored with rice vinegar, salt and sugar. The sushi roll is served with soy sauce, and wasabi. (See, e.g., FIG.20.) [000478] To produce a ground shrimp product, the artificial fish product is put through a meatgrinder to grind product. Then it is used to stuff a dumpling. Example 31: Comparison of rheological properties of pellicles produced by the disclosed methods and seafood: viscoelastic behavior [000479] Complex materials, such as polymers, colloids, and emulsions, with nonlinear viscoelastic behavior, play a crucial role in various industries, including food, agriscience, chemical manufacturing, additive manufacturing, and more. Understanding and characterizing their nonlinear behavior is essential for their design and application. However, this behavior is high-dimensional depending on both the amplitude and timescale of applied deformation. Large- amplitude oscillatory shear (LAOS) is a great way to probe nonlinear viscoelasticity, allowing for independent amplitude and frequency control. Oscillatory Shear [000480] Oscillatory shear rheological measurements were performed on an ARES-G2 (TA Instruments) using a parallel-plate geometry (25 mm diameter) and at a ≈ 1 mm gap. Silicone oil was applied to the edges of the sample to preserve moisture content of the sample. [000481] The small-amplitude oscillatory Shear (SAOS) and LAOS protocol both provide a sinusoidal shear strain-controlled input following the convention by Ewoldt (R. H. Ewoldt, “Defining nonlinear rheological material functions for oscillatory shear,” Journal of Rheology 57, 177–195 (2013)) as γ(t) = γ0 sin(ωt). In the limit of small strain amplitude γ0 (J. Ferry, Viscoelastic properties of polymers, 3rd ed. (Wiley, New York, 1980; R. B. Bird, Dynamics of polymeric liquids, 2nd ed. (Wiley, New York, 1987); C. W. Macosko, Rheology: Principles, Measurements, and Applications (1994)), the stress response σ(t) is linear and can be written as σ(t) = γ0(G′(ω) sinωt +G′′(ω)cosωt), where G′(ω) and G′′(ω) are the frequency-dependent linear elastic and viscous moduli. These moduli quantify how elastic and viscous the material response and provide anAtty Docket No.: AQCF-002 / 01WO 348530-2029 estimate of the material’s linear modulus. The loss factor tanδ = G′′ / G′ is used to quantify the ratio of viscous and elastic moduli at a given frequency. In this limit, the stress-strain Lissajous curve is a perfect ellipse (see for example Figure 1a from Ewoldt et al.). We measure G′(ω) and G′′(ω) for ω = [0.1−100] rad / s (5 points per decade) at an amplitude of γ0 = 0.2%, which was verified to be in the linear regime before starting the experiment. [000482] As the strain amplitude γ0 increases, nonlinearities arise in the stress response (R. H. Ewoldt, et al., “New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear,” Journal of Rheology 52, 1427–1458 (2008); K. Hyun, et al., “A review of nonlinear oscillatory shear tests: Analysis and application of LAOS,” Progress in Polymer Science 36, 1697–1753 (2011)). To quantify the elastic and viscous linear and nonlinear contributions, the LAOS stress σ(t) response can be expanded as a function of γ0 and ω to include higher harmonics:[000483] G′n(ω,σ0) and G′′n(ω,σ0) are the amplitude and frequency-dependent nth-harmonic elastic and viscous moduli. Comparing the stress response in the linear and nonlinear regimes, multiple differences are observed. First, the moduli that describe the response are amplitude- independent in the linear regime, but amplitude-dependent in the nonlinear regime. The amplitude- dependence of the moduli provide important information about the material response at increased strains. In particular, we focus on the amplitude-dependence of the first-harmonic moduli G′1 and G′′1, since they are the dominant components. Hyun et al. categorized the LAOS first-harmonic response to four general types (K. Hyun, et al., “Large amplitude oscillatory shear as a way to classify the complex fluids,” Journal of Non-Newtonian Fluid Mechanics 107, 51–65 (2002)): Type I (strain-thinning), Type II (strain-hardening), Type III (strain-thinning with weak strain overshoot), and Type IV (strain-thinning with string strain overshoot). Moreover, the amplitude sweep can be reduced to three metrics following the work of Pinearo et al. (L. Piñeiro-Lago, et al., “Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega’l Pitu atroncau blancu and roxu (PDO),” Food Hydrocolloids, 108720 (2023)) the linear elastic modulus G′, the critical strain γcritand the critical stress σcrit. The critical strain and stress are defined as the stress and strain at which the material becomes twice as soft G′1(ω, γ0)= 1\2G′(ω). Using these reduced metrics, Ashby-style design plots can be constructed to highlightAtty Docket No.: AQCF-002 / 01WO 348530-2029 how different the materials in multiple aspects of the response (see for example Fig.3 of Ewoldt et al.2008). [000484] The nonlinear response includes higher harmonics, which cause distortion to the stress- strain Lissajous curve. Looking at Figure 1a (from Ewoldt et al.), we can see how the Lissajous curves are a perfect ellipse in the linear regime, but then can become distorted at higher amplitudes. One way to quantify the distortion in the elastic Lissajous curves is using the intracycle changes in the modulus as in Pinearo et al. And[000485] A new mapping introduced by Pinearo et al. compares the degree of distortion in Lissajous curves to the degree of rotation, which was shown to reveal a universal mapping for Afuega’l Pitu cheeses despite having significantly different harmonic compliances. The rotation in the elastic Lissajous curves is given as[000486] We focus on the elastic Lissajous curves, since for all fish and Pellicles the material response is predominantly elastic. The LAOS data was all collected at ω = 1Hz = 6.28rad / s with the amplitude varying from γ0 = 0.01% to γ0 = 100% using 10 points per decade sampling rate. [000487] All fish were tested on an ARES-G2 TA Instruments rheometer using a parallel-plate geometry at a temperature of 20C. Types of fish tested included yellowfin tuna saku (frozen block), fresh scallops (under 10 / pound), and jumbo shrimp (4-6 / pound) [000488] The Tuna fish came frozen in a vacuum pack. The frozen fish was sliced on a Deli Slicer to ~1mm thickness. A 25mm disk was punched out to be tested on the rheometer. The thin slices thaw very quickly.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000489] The fresh scallops were sliced on a Deli Slicer to ~1mm thickness. A 25mm disk was punched out to be tested on the rheometer. [000490] The shrimp could not be sliced due to its structure. Therefore, the shrimp was blended using a blender to turn the shrimp into a paste. Small-amplitude oscillatory shear [000491] Viscoelastic material exhibit both viscous and elastic behavior depending on the observation / deformation timescale. G'(ω) and G''(ω) quantify the elastic and viscous response as a function of oscillation frequency. Specifically, G'(ω) represents how much the material resists deformation elastically, and G''(ω) represents how much the material resists deformation viscously. Input:Output (Linear[000492] Instrument details: • ARES-G2 Rheometer • Peltier-plate temperature control at 20C • 25 mm parallel-plate geometry • ≈1mm sample thickness • Frequency-sweep ω∈[0.1,100]rad / s at γ_0=0.2% [000493] Results for tuna, scallops, and shrimp paste are shown in FIGs.21A-21C. Tuna was significantly stiffer than scallops and shrimp, however all fish were predominantly elastic (G' >> G'') and showed a solid-like gel response (Power-law relaxation). [000494] Results of the bacterial cellulose pellicles are shown in FIGs.22A-22F. The modulus was slightly less than tuna, but the tan delta is similar. Results for hydrolyzed bacterial cellulose pellicles are shown in FIGs.22G-22I. Hydrolyzed pellicles exhibited a slight decrease in modulus compared to unhydrolyzed pellicles. Large-amplitude oscillatory shear (non-linear viscoelasticity) [000495] For this method, storage and loss moduli were amplitude-dependent (rotation of Lissajous curves) and existence of higher harmonics (distortion of Lissajous curves). See forAtty Docket No.: AQCF-002 / 01WO 348530-2029 example, Hyun et al., 2002, JNNFM: Large amplitude oscillatory shear as a way to classigy the complex fluids. Input: Output (Linear Regime):[000496] Instrument details: • ARES-G2 Rheometer • Peltier-plate temperature control at 20C • 25 mm parallel-plate geometry • ≈1mm sample thickness •Amplitude-Sweep ^^^^0 ∈ [0.01,100]% at ^^^^ = 6.28rad / s=1Hz[000497] Results for tuna, scallops, and shrimp paste are shown in FIGs. 23A-23C. Elastic softening was observed in all, however there was a difference in critical strain between all fish. Shrimp paste behaved categorically different from whole cut tuna and scallops. Critical strain wasdetermined as follows:[000498] Categories of nonlinear LAOS behavior: Type I – strain-thinning; Type III – weak strain overshoot. [000499] Results of the bacterial cellulose pellicles are shown in FIGs. 24A-24I. Oscillatoryamplitude sweep at ^^^^ = 1Hz of bacterial cellulose pellicles (FIG.24A) 1.3, (FIG.24B) 2.2, (FIG.24C) 4.2, (FIG. 24D) 4.3, (FIG. 24E) 4.4, (FIG. 24F) JD22 and hydrolyzed bacterial cellulose pellicles (FIG. 24G) 2.2H, (FIG. 24H) 4.2H, and (FIG. 24I) JD22H. Hydrolyzed pellicles exhibited a lowering of the elastic modulus and The first-harmonic elastic and viscous moduli, ^^^^1′and ^^^^1′′, were measured as a function of strain amplitude^^^^0, showing that all samples exhibit a softening behavior, but tuna and scallops have a weak strain overshoot (Type III LAOS) thatAtty Docket No.: AQCF-002 / 01WO 348530-2029 shrimp paste does not have (Type I). The black line indicates the location of the critical strain atwhich |^^^^′ ′ ′1 − ^^^^ | = 0.5^^^^ .Table 21: Summary of linear elastic modules and critical strain data[000500] Linear elastic modulus ^^^^′[Pa]: Quantifies how stiff the material is. [000501] Critical Strain ^^^^^^^^^^^^^^^^^^^^[%]: Quantifies how much the material needs to be deformed before significant softening occurs. [000502] Critical Stress ^^^^^^^^^^^^^^^^^^^^[Pa]: Quantifies how much stress needs to be applied to the material before significant softening occurs. Creep [000503] Creep shear rheological measurements were performed on an DHR-3 rheometer (TA Instruments) using a parallel-plate geometry (20 mm diameter) and at a ≈ 1 mm gap. Silicone oil was applied to the edges of the sample to preserve moisture content of the sample. In creep measurements, a step stress signal is applied to the materialAtty Docket No.: AQCF-002 / 01WO 348530-2029 [000504] The step stress applied in our experiments was σ0 = 40Pa for the Pellicles and σ0 = 50 Pa for the Tuna, chosen to be in the linear regime. The resultant strain response σ(t) is used to calclate the creep compliance J(t) = γ(t) / σ0. This compliance includes information about the linear viscoelastic response of the material. We follow the methods in Chaudhary et al. (G. Chaudhary, et al., “Concentration-independent mechanics and structure of hagfish slime,” Acta Biomaterialia 79, 123–134 (2018)) to fit the creep compliance to the Fractional Kelvin-Voigt model that agrees well with the materials that we tested. The fitting shows that the fractional Maxwell model fits well the behavior of fish and bacterial cellulose pellicles. The model parameters include a relaxation exponent α, which can be used to compare the linear viscelatic behavior of the different material tested, as demonstrated by in Figure 2 of Chaudhary et al.2018. [000505] Creep experiments were done on the stress-controlled DHR-3 rheometer with a 20 mmplate at a gap of 1 mm. Step stress ^^^^0 = 40Pa. Black lines in FIG. 28 correspond to FractionalKelvin-Voigt fit. As shown in FIG.28, the relaxation coefficient for Tuna was 0.158, and for the Pellicles, it was in the range of 0.089-0.155. Example 32. Production of cheeses using bacterial cellulose scaffold [000506] The bacterial cellulose compositions of the present disclosure can be used as a potential gelling, thickening, suspending or stabilizing agent in the food production, because of its characteristics described above. [000507] In this example, various cheese products are to be made with an additional step of adding a composition comprising bacterial cellulose to a cheese production process, in order to improve and enhance the products’ texture. The texture of cheese is influenced by a variety of factors, including the type of cheese, its moisture content, and the specific production process. Food additives can be used to modify and enhance certain characteristics of cheese, including texture. [000508] The bacterial cellulose, which has a thin nanofiber weaved structure, provides relatively outstanding mechanical strength with a high degree of polymerization and crystallinity, thereby providing firmness and better texture to cheese products being produced in this example. [000509] The composition of the present disclosure, comprising bacterial cellulose, is be used as a stabilizer and thickener to modify the texture of cheese. The composition including bacterial cellulose will control the degree of polymerization and increase gel strength of cheeses made by milk coagulation.Atty Docket No.: AQCF-002 / 01WO 348530-2029 [000510] The isolated or purified composition comprising bacterial cellulose will be added, introduced or integrated into cheese production process at a specific stage. This could be during the milk coagulation phase or later in the cheese-making process, depending on the desired texture. [000511] The bacterial cellulose can be thoroughly mixed with the cheese curd to ensure distribution by homogenization techniques known in the art, which will provide a smoother texture. [000512] Enhancing cheese textures by adding bacterial cellulose involves a process that combines traditional cheese-making methods with the introduction of bacterial cellulose, a natural polysaccharide produced by certain strains of bacteria, as described in the present disclosure. Bacterial cellulose can be used to modify the texture of cheese, providing unique properties such as improved moisture retention, increased firmness, and a smoother mouthfeel. Example 33. Production of confectionary products using bacterial cellulose scaffold [000513] The firmness and firmness of chewing gum are crucial factors in its overall quality and consumer satisfaction. From various food additives, a composition comprising bacterial cellulose of the present disclosure can be used to modify and enhance the texture, firmness, elasticity, and chewability of chewing gums. [000514] In this example, chewing gums are to be made with an additional step of adding a composition comprising bacterial cellulose to a cheese production process, in order to improve and enhance the gums’ texture and control firmness. Due to bacterial cellulose’s characteristics described above, it can be used to provide elasticity and improve chewability to gums. [000515] The bacterial cellulose in the composition of the present disclosure can be used to modify the texture of gum. Okiyama et al. (Food Hydrocoll 6:479–487, 1992) reported that bacterial cellulose can act as a heat-stable suspending agent, and as a filler for the reinforcement of fragile food hydrogels. Thus, the BC can control the degree of polymerization and elasticity, which could change firmness and texture of chewing gums. [000516] The isolated or purified composition comprising bacterial cellulose will be added, introduced or integrated into the gum base during its preparation. The gum base typically includes elastomers, plasticizers, resins, waxes, and other ingredients that contribute to the gum's texture. [000517] Enhancing chewing gum texture or firmness by adding bacterial cellulose involves incorporating this natural polysaccharide into the gum base during the manufacturing process.Atty Docket No.: AQCF-002 / 01WO 348530-2029 Bacterial cellulose can provide unique textural properties, such as increased firmness and improved chewiness. Example 34. Production of meats using bacterial cellulose scaffold [000518] Bacterial cellulose produced by certain strains of bacteria is a versatile material that has unique properties, including high water-holding capacity. The bacterial cellulose compositions of the present disclosure can be incorporated into meat products to enhance moisture or juiciness (as a humectant) or as a coating to potentially contribute to moisture retention. [000519] Due to bacterial cellulose’s ability to retain water, it can act as a water-binding agent. By incorporating bacterial cellulose into meat products, the meat products may obtain an improved moisture retention during cooking or processing. [000520] Bacterial cellulose can be added to ground meat products, such as burgers or sausages, to improve moisture retention. This can be achieved by mixing bacterial cellulose with the meat during the formulation process. [000521] Applying a bacterial cellulose coating to the surface of meat can create a barrier that helps to retain moisture during cooking. This can be particularly useful for meats that are grilled, roasted, or baked. [000522] Bacterial cellulose can be used in marinades to improve moisture retention. The cellulose can form a protective layer around the meat, reducing moisture loss during cooking. [000523] Bacterial cellulose can be processed to form hydrogels, which are highly water- absorbent. These hydrogels can be incorporated into meat products to enhance moisture retention.Atty Docket No.: AQCF-002 / 01WO 348530-2029 EXEMPLARY EMBODIMENTS 1. A method for producing an edible food analog, comprising: culturing a microbial consortium comprising at least one species of cellulose producing bacteria and at least one eukaryotic species under conditions and for a time sufficient to produce a composite material; harvesting the composite material; and processing the composite material to produce an edible food analog. 2. A method for producing an edible food analog, comprising: providing a scaffold comprising bacterial cellulose; populating the scaffold with eukaryotic cells to produce a composite material; harvesting the composite material; and processing the composite material to produce an edible food analog. 3. The method of embodiment 1 or 2, wherein the processing comprises: contacting the composite material with a composition comprising: a protein; a coloring agent; and an acidic solution comprising an oxidizing agent. 4. The method of embodiment 3, wherein the composite material and the acidic solution have a weight ratio of composite material:acidic solution of between 1:1 to 5:1. 5. The method of embodiment 4, wherein the weight ratio is 2:1. 6. The method of any one of embodiments 3-5, wherein the coloring agent is chemically linked to the protein. 7. The method of any one of embodiments 3-6, wherein the protein is chemically linked to a polysaccharide within the composite material. 8. The method of any one of embodiments 3-7, wherein the contacting is conducted for 1-60 minutes. 9. The method of any one of embodiments 3-7, wherein the contacting is conducted for 30 minutes. 10. The method of any one of embodiments 3-9, wherein the contacting is conducted at a temperature of between 0oC and 10oC. 11. The method of any one of embodiments 3-9, wherein the method is conducted at a temperature of about 4oC.Atty Docket No.: AQCF-002 / 01WO 348530-2029 12. The method of embodiment 1 or 2, wherein the processing the composite material comprises: contacting the composite material with a composition comprising: a coloring agent; a protein; and an alkaline solution. 13. The method of embodiment 12, wherein the alkaline solution does not contain a dissolved sugar. 14. The method of embodiment 12, wherein the alkaline solution comprises one or more of a flavoring agent, an oil, a stabilizing agent, a nutrient. and / or a tenderizing agent. 15. The method of embodiment 12, wherein the alkaline solution has a pH of 8-12. 16. The method of embodiment 12, wherein the alkaline solution has a pH of about 10. 17. The method of embodiment 12, wherein the alkaline solution contains trisodium phosphate (TSP) at a concentration of between 0.1% (w / w) to 1.0% (w / w). 18. The method of embodiment 17, wherein the TSP is present in the alkaline solution at a concentration of 0.5% (w / w). 19. The method of embodiment 1 or 2, wherein the processing the composite material comprises: (a) contacting the composite material with an alkaline solution comprising: a coloring agent, and a protein; (b) removing the composite material from the alkaline solution; and (c) contacting the composite material with an acidic solution comprising an oxidizing agent. 20. The method of embodiment 19, wherein, in step (a), the composite material and the alkaline solution have a weight ratio of composite material:alkaline solution of between 1:1 to 5:1. 21. The method of embodiment 20, wherein, in step (a), the weight ratio of the composite material to the alkaline solution is about 2:1. 22. The method of embodiment 19, wherein, in step (c), the composite material and the acidic solution have a weight ratio of composite material:acidic solution of between 1:1 to 5:1.Atty Docket No.: AQCF-002 / 01WO 348530-2029 23. The method of embodiment 22, wherein, in step (c), the weight ratio of the composite material to the acidic solution is about 2:1. 24. The method of embodiment 19, wherein the alkaline solution does not contain a dissolved sugar. 25. The method of embodiment 19, wherein the alkaline solution comprises one or more of a flavoring agent, an oil, a stabilizing agent, a nutrient, and / or a tenderizing agent. 26. The method of embodiment 19, wherein the alkaline solution has a pH of 8-12. 27. The method of embodiment 19, wherein the alkaline solution has a pH of about 10. 28. The method of embodiment 19, wherein the alkaline solution contains trisodium phosphate (TSP) at a concentration of between 0.1% (w / w) to 1.0% (w / w). 29. The method of embodiment 28, wherein the TSP is present in the alkaline solution at a concentration of 0.5% (w / w). 30. The method of any one of embodiments 19, wherein the coloring agent comprises beet juice. 31. The method of any one of embodiments 19, wherein the coloring agent comprises canthaxanthin. 32. The method of any one of embodiments 19, wherein the coloring agent comprises a combination of beet juice and canthaxanthin. 33. The method of any one of embodiments 19, wherein the coloring agent comprises beet juice at a concentration of between 0.1% and 1% (w / w). 34. The method of embodiment 33, wherein the beet juice is present at a concentration of 0.4% (w / w). 35. The method of any one of embodiments 19, wherein the coloring agent comprises canthaxanthin at a concentration of between 0.02% (w / w) and 0.1 % (w / w). 36. The method of embodiment 35, wherein the canthaxanthin is present at a concentration of 0.07% (w / w). 37. The method of any one of embodiments 19, wherein the coloring agent comprises a combination of: beet juice at a concentration of between 0.1% and 1% (w / w); and canthaxanthin at a concentration of between 0.02% (w / w) and 0.1% (w / w). 38. The method of embodiment 37, wherein the coloring agent comprises a combination of: (a) beet juice at a concentration of about 0.4% (w / w); andAtty Docket No.: AQCF-002 / 01WO 348530-2029 (b) canthaxanthin at a concentration of about 0.07% (w / w). 39. The method of any one of embodiments 3, 12, and 19, wherein the coloring agent allows the composite material to mimic the color of tuna, salmon, yellowtail, flounder, halibut, shad, mackerel, sea bass, porgy, snapper, cod, tilapia, pollock, catfish, sardine, smelt, anchovy, eel or pangasius. 40. The method of any one of embodiments 3, 12, and 19, wherein the coloring agent is selected from Table 1 or Table 2. 41. The method of any one of embodiments 3, 12, and 19, wherein the coloring agent penetrates up to or at least 20% of the volume of the food analogue. 42. The method of any one of embodiments 19, wherein the protein comprises a fungal protein. 43. The method of any one of embodiments 19, wherein the protein comprises a plant protein. 44. The method of any one of embodiments 19, wherein the protein comprises an animal protein. 45. The method of any one of embodiments 19, wherein the protein comprises whey protein. 46. The method of any one of embodiments 19, wherein the protein comprises whey protein at a concentration of 0.05% (w / w) to 0.15% (w / w). 47. The method of embodiment 45 or 46, wherein the whey protein is present at a concentration of 0.1% (w / w). 48. The method of embodiment 3 or 19, wherein the acidic solution does not contain a dissolved sugar. 49. The method of embodiment 3 or 19, wherein the acidic solution comprises lactic acid. 50. The method of embodiment 3 or 19, wherein the acidic solution comprises lactic acid at a concentration of between 0.0005% (w / w) and 0.05% (w / w). 51. The method of embodiment 3 or 19, wherein the acidic solution comprises lactic acid at a concentration of about 0.002% (w / w). 52. The method of embodiment 3 or 19, wherein the acidic solution has a pH of 2-6. 53. The method of embodiment 3 or 19, wherein the acidic solution has a pH of about 4.3. 54. The method of embodiment 3 or 19, wherein the oxidizing agent comprises rosemary extract. 55. The method of embodiment 3 or 19, wherein the oxidizing agent comprises rosemary extract at a concentration of between 1.0% (w / w) and 2.0% (w / w). 56. The method of embodiment 54 or 55, wherein the rosemary extract is present in the acidic solution at a concentration of 1.5% (w / w).Atty Docket No.: AQCF-002 / 01WO 348530-2029 57. The method of embodiment 19, wherein, in step (a), the coloring agent becomes chemically linked to the protein. 58. The method of embodiment 19, wherein, in step (a), the protein becomes chemically linked to a polysaccharide. 59. The method of embodiment 19 wherein the contacting with the alkaline solution in step (a) is conducted under vacuum for a period of 1-10 minutes. 60. The method of any one of embodiments 3, 12, and 19, wherein the contacting is conducted under vacuum for five minutes. 61. The method of embodiment 60, wherein vacuum is removed for one minute and reapplied for a further five minutes. 62. The method of any one of embodiments 3, 12, and 19, wherein the contacting is conducted without a vacuum. 63. The method of embodiment 19, wherein the contacting with the alkaline solution in step (a) is conducted at a temperature of between 0oC and 40oC. 64. The method of embodiment 63, wherein the contacting is conducted at a temperature of 20oC. 65. The method of embodiment 19, wherein the contacting with the acidic solution in step (c) is conducted for between 1 and 60 minutes. 66. The method of embodiment 65, wherein the contacting is conducted for about 30 minutes. 67. The method of embodiment 19, wherein the contacting with the acidic solution in step (c) is conducted at a temperature of between 0oC and 10oC. 68. The method of embodiment 67, wherein the contacting is conducted at a temperature of about 4oC. 69. The method of embodiment 2, wherein the scaffold is free or essentially free of living or dead bacterial cells. 70. The method of embodiment 2, wherein providing the scaffold comprises: growing cellulose producing bacterial cells in a first culture medium to produce the scaffold comprising bacterial cellulose; and removing the first culture medium and the bacterial cells from the scaffold. 71. The method of embodiment 70, comprising converting the first culture medium to a foam before growing the bacteria. 72. The method of any one of embodiment 70 or 71, wherein the first culture medium further comprises an emulsifier.Atty Docket No.: AQCF-002 / 01WO 348530-2029 73. The method of embodiment 71, wherein the foam is an open-cell foam. 74. The method of embodiment 71, wherein the foam is a closed-cell foam. 75. The method of embodiment 72, wherein the emulsifier is selected from one or more of a monoglyceride, a diglyceride, a polyglycerol ester such as glycerol monostearate or glycerol monooleate, lecithin, polysorbate, a phospholipid, a glycolipid, and a glycoprotein. 76. The method of embodiment 72, wherein the emulsifier comprises at least one element selected from: xanthan gum at a concentration of 0.2 to 2.0 weight percent; sodium alginate at a concentration of 0.2 to 2.0 weight percent; locust bean gum at a concentration of 0.2 to 2.0 weight percent; carrageenan at a concentration of 0.2 to 2.0 weight percent; guar gum at a concentration of 0.2 to 2.0 weight percent; a monoglyceride at a concentration of 0.2 to 2.0 weight percent; and a diglyceride at a concentration of 0.2 to 2.0 weight percent. 77. The method of embodiment 72, wherein the emulsifier comprises at least one element selected from: xanthan gum at a concentration of 0.2 to 2.0 weight percent; gelatin at a concentration of 0.2 to 2.0 weight percent; locust bean gum at a concentration of 0.2 to 2.0 weight percent; cellulose gum at a concentration of 0.2 to 2.0 weight percent; guar gum at a concentration of 0.2 to 2.0 weight percent; and whey protein concentrate at a concentration of 0.2 to 2.0 weight percent. 78. The method of any one of embodiment 70 or 71, further comprising adding a gelling agent. 79. The method of embodiment 78, wherein the gelling agent is selected from xanthan gum, gelatin, sodium alginate, locust bean gum, cellulose gum, carrageenan, guar gum, whey protein concentrate, dextrose, a sugar, methylcellulose, carboxymethylcellulose, and hydroxypropyl methylcellulose. 80. The method of embodiment 78, wherein the gelling agent comprises a monoglyceride selected from one or more of glycerol monooleate and glycerol monostearate. 81. The method of embodiment 78, wherein the gelling agent comprises a diglyceride selected from one or more of glyceryl distearate, glyceryl dioleate, and glyceryl dicaprylate.Atty Docket No.: AQCF-002 / 01WO 348530-2029 82. The method of any one of embodiments 70-72, wherein a shear force is applied to the first culture medium. 83. The method of embodiment 82 wherein the shear force is applied using a homogenizer, e.g., at a speed of about 1,000 rpm. 84. The method of embodiment 71, wherein the foam has an overrun of 150-300%. 85. The method of embodiment 82, wherein prior to application of the shear force, the first culture medium is inoculated with a bacterial seed inoculum of 1-10% v / v to form a bacterial culture. 86. The method of embodiment 85, wherein the bacterial culture is incubated at between 20°- 30°C. 87. The method of embodiment 85, wherein, the bacterial culture is incubated at about 27°C. 88. The method of any one of embodiments 85-87, wherein the bacterial culture is incubated for between 5 and 14 days. 89. The method of embodiment 2, wherein the populating the scaffold comprises growing the eukaryotic cells in a vessel comprising a second culture medium and the scaffold. 90. The method of embodiment 89, wherein a cell inoculum of 0.1%-85% percent of the volume of the second culture medium is introduced. 91. The method of any one of embodiments 70-72, 82, 85, and 89-90, comprising producing air into the culture medium. 92. The method of any one of embodiments 2 and 69-70, wherein the scaffold has a porosity of 1%-50%. 93. The method of any one of embodiments 85-88, comprising providing an acid to adjust the culture to a pH below 5.0. 94. The method of embodiment 1 or 2, wherein the method comprises a fermentation vessel having a volume-to-surface area ratio of at least 3:1. 95. The method of embodiment 1 or 70, comprising growing the cellulose producing bacteria for four days to thirty days, for example, 10 days to 18 days. 96. The method of any one of embodiments 70-88, wherein the scaffold is produced as a composite material on a surface of the first culture medium. 97. The method of embodiment 70, wherein removing the bacterial cells from the scaffold comprises washing the scaffold with an alkaline solution, e.g., 1% NaOH, or an acidic solution, e.g., below pH 5.0 in, e.g., citric acid, at about 90° C for about 30 minutes. 98. The method of embodiment 1 or 2, wherein the processing comprises one or more of:Atty Docket No.: AQCF-002 / 01WO 348530-2029 shaping the composite material into a desired shape; adjusting the pH of the composite material; cutting the composite material; tenderizing the composite material; grinding the composite material; dicing the composite material; extruding the composite material; flavoring the composite material; coloring the composite material; adding one or more nutrients to the composite material; marinating the composite material; dehydrating the composite material; emulsifying the composite material; adding fat, oil, wax, sugar or protein to the composite material; cooking the composite material; adjusting the rheological properties of the composite material; grinding the composite material; and forming layers of the composite material with a second material. The method of embodiment 1 or 2, wherein the processing comprises marinating the composite material in a solution comprising yeast extract, salt, omega-3-algal oil, canthaxanthin, one or more nutrients, one or more flavorings, guar gum, trehalose, and Ca2+. The method of embodiment 1 or 2, wherein the processing comprises marinating the composite material in a solution comprising sugar, trimethyl acetate and a salt, and, optionally, algal oil. The method of embodiment 98, wherein the forming layers of the composite material with a second material, the second material is a high internal phase emulsion (HIPE). The method of embodiment 101, wherein the HIPE comprises kappa carrageenan, iota carrageenan, sodium alginate, omega-3-algal oil, candelilla wax and glycerol monostearate. The method of embodiment 101, wherein the HIPE further comprises a crosslinking agent. The method of embodiment 103, wherein the crosslinking agent is a transglutaminase or a laccase.Atty Docket No.: AQCF-002 / 01WO 348530-2029 105. The method of embodiment 1 or 2, wherein the processing comprises subjecting the composite material to boiling, pasteurization, high pressure, or irradiation. 106. The method of embodiment 1 or 2, wherein the composite material is formed in the shape of a strip, a ring, a disk, a log, a crescent, a fan, a rectangle, a triangle, a medallion, or a slab. 107. The method of embodiment 1 or 2, wherein the composite material is formed in the shape of a seafood product. 108. The method of embodiment 107, wherein the seafood is selected from a cephalopod, a crustacean, and a bony fish. 109. The method of embodiment 107, wherein the seafood is selected from shrimp, tuna, crab, lobster, squid, scallop, and salmon. 110. The method of embodiment 1 or 2, wherein the composite material is formed in the shape of a patty or nugget. 111. The method of embodiment 1 or 2, wherein the composite material is configured as a piece having a rectangular shape and a surface area of at least 150 cm2. 112. The method of embodiment 111, wherein the composite material has a volume no greater than 1000 cm3, 729 cm3, 512 cm3, 343 cm3, 216 cm3, 125 cm3, 64 cm3, 27 cm3, 8 cm3, or 1 cm3. 113. The method of embodiment 98, wherein the adjusting the rheological properties of the composite material comprises adding a hydrocolloid. 114. The method of embodiment 113, wherein the hydrocolloid is a pectin and / or an arabinoxylan. 115. The method of embodiment 1 or 2, wherein the composite material has a cutting force less than about 3 kilogram-force, a density of about 0.2 to about 1.5 grams per cm3, and a water content of about 50% to about 75% by weight. 116. The method of any one of embodiments 1-3, 12, 19, and 98, wherein the composite material is not dehydrated. 117. The method of any one of embodiments 1-3, 12, 19, and 98, wherein the composite material maintains its native self-assembled structure. 118. The method of any one of embodiments 1-3, 12, 19, and 98, wherein the composite material has a moisture content of at least 50%. 119. The method of embodiment 1 or 2, wherein the processing comprises grinding or mincing the composite material.Atty Docket No.: AQCF-002 / 01WO 348530-2029 120. The method of embodiment 1 or 2, wherein the processing comprising adding one or more flavoring agents. 121. The method of embodiment 1 or 2, wherein the processing comprises adding a flavoring agent selected from metallic, savory, meaty, aldehydic, waxy, floral, lemon, citrus, marine, creamy, fatty, orris, and earthy. 122. The method of embodiment 1 or 2, wherein the processing comprises adding a flavoring agent selected from herbaceous, fruity, cucumber, mossy, nutty, green, creamy, and buttery. 123. The method of embodiment 1 or 2, wherein the cellulose producing bacteria is Komagataeibacter xylinus. 124. The method of embodiment 1 or 2, wherein the cellulose producing bacteria is selected from Table 3A to Table 3C. 125. The method of embodiment 1 or 2, wherein the cellulose producing bacteira comprise one or more bacteria selected from Acetobacter, Bacillus, Bifidobacterium, Brachybacterium, Brevibacterium, Carnobacterium, Corynebacterium, Enterococcus, Gluconobacter, Gluconacetobacter, Corynebacterium, Halomonas, Komagataeibacter, Lactobacillus, Lactococcus, Leuconostoc, Macrococcus, Microbacterium, Micrococcus, Oenocuccus, Propionibacterium, Proteus, Pseudomonas, Psychrobacter, Streptococcus, Streptomyces, Tetragenococcus, Weissella and Zymomonas. 126. The method of embodiment 1 or 2, wherein the cellulose producing bacteria comprises one or more bacteria selected from Komagataeibacter intermedius, Komagataeibacter swingsii, Komagataeibacter melomenusus, Komagataeibacter europaeus, Komagataeibacter xylinus, Komagataeibacter hansenii, and Komagataeibacter rhaeticus. 127. The method of embodiment 1 or 2, wherein the eukaryotic cells comprise a fungal cell, a plant cell or an animal cell. 128. The method of embodiment 1 or 2, wherein the eukaryotic cells comprise an animal cell selected from a vertebrate cell, a chordate cell, an echinoderm cell, a crustacean cell, or a molluscan cell. 129. The method of embodiment 1 or 2, wherein the eukaryotic cells comprise a vertebrate cell selected from a mammalian cell, an avian cell, a reptilian cell, an amphibian cell, and a piscine cell.Atty Docket No.: AQCF-002 / 01WO 348530-2029 130. The method of embodiment 1 or 2, wherein the eukaryotic cells comprise a piscine cell selected from the group consisting of tuna, salmon, yellowtail, flounder, halibut, shad, mackerel, sea bass, porgy, and snapper. 131. The method of embodiment 1 or 2, wherein the eukaryotic cells comprise a molluscan cell selected from the group consisting of clam, mussel, oyster, scallop, abalone, squid and octopus. 132. The method of embodiment 1 or 2, wherein the eukaryotic cells comprise a crustacean cell selected from the group consisting of shrimp, crab and lobster. 133. The method of embodiment 1 or 2, wherein the eukaryotic cells comprise a sea urchin cell. 134. The method of embodiment 1 or 2, wherein the eukaryotic species is a filamentous fungi. 135. The method of embodiment 1 or 2, wherein the eukaryotic cells comprise fungal cells selected from Aspergillus, Fusarium, tea fungus, Geotrichum, Penicillium, Neurospora, Paecilomyces, Brettanomyces, Zygosaccharomyces, and Rhizopus. 136. The method of embodiment 134, wherein the filamentous fungi is Aspergillus oryzae, Fusarium venenatum, Medusomyces gisevii Lindau, Penicillium camemberti, Penicillium roqueforti, Geotrichum candidum, Neurospora crassa, Paecilomyces variotii, and Rhizopus oligosporus. 137. The method of embodiment 134, wherein the filamentous fungi is Aspergillus oryzae. 138. The method of embodiment 134, wherein the filamentous fungi is Fusarium venenatum. 139. The method of embodiment 134, wherein the filamentous fungi is Neurospora crassa. 140. A food analog produced by any of the proceeding embodiments. 141. The food analog of embodiment 140, wherein the food analog is a seafood. 142. The food analog of embodiment 140 or 141, wherein the food analog comprises: about 20% to about 90% dry weight of bacterial cellulose; about 0.05% to about 80% dry weight of eukaryotic protein; about 0.05% to about 5% dry weight of polyunsaturated fatty acid; a flavoring agent; a coloring agent; and, optionally, about 1% to about 80% dry weight of a supplemental nutrient; and / or a freeze-thaw stabilizer.Atty Docket No.: AQCF-002 / 01WO 348530-2029 143. The food analog of any one of embodiments 140-142, wherein the food analog is wrapped in rice, and / or seaweed, or stuffed into a dumpling. 144. The food analog of any one of embodiments 140-143, comprising a plurality of layers of composite material alternating with a high internal phase emulsion. 145. An edible whole cut tuna analog comprising a bacterial cellulose composition, wherein the bacterial cellulose composition comprises: a linear elastic modulus of between 24,000 and 75,000 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of between 1.25% and 3.7%; a critical stress ^^^^^^^^^^^^^^^^^^^^of between 327 and 982.5 [Pa]; a coloring agent; and a flavoring agent. 146. The edible whole cut tuna analog of embodiment 145, wherein the coloring agents provide one or more colors selected from red, yellow, orange, blood red, light red, opaque and soft luster. 147. The edible whole cut tuna analog of embodiment 145 or 146, wherein the flavoring agent is selected from one or more of metallic, savory, meaty, aldehydic, waxy, floral, lemon, citrus, marine, creamy, fatty, orris, and earthy. 148. The edible whole cut tuna analog of any one of embodiments 145-147, wherein the tuna analog comprises at least one organoleptic quality of tuna. 149. The edible whole cut tuna analog of any one of embodiments 145-148, wherein the tuna analog comprises: a linear elastic modulus of approximately 49,000 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of approximately 2.5%; and a critical stress ^^^^^^^^^^^^^^^^^^^^of approximately 655 [Pa]. 150. An edible shrimp analog comprising a bacterial cellulose composition, wherein the bacterial cellulose composition comprises: a linear elastic modulus of between 3,500 and 12,000 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of between 6.25% and 18.7%; a critical stress ^^^^^^^^^^^^^^^^^^^^of between 233 and 701.1 [Pa]; a coloring agent; andAtty Docket No.: AQCF-002 / 01WO 348530-2029 a flavoring agent. The edible shrimp analog of embodiment 150, wherein the shrimp analog comprises at least one organoleptic quality of shrimp. The edible shrimp analog of embodiments 150 or 151, wherein the shrimp analog comprises: a linear elastic modulus of approximately 7140 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of approximately 12.5%; and a critical stress ^^^^^^^^^^^^^^^^^^^^of approximately 465 [Pa]. An edible scallop analog comprising a bacterial cellulose composition, wherein the bacterial cellulose composition comprises: a linear elastic modulus of between 3,000 and 12,000 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of between 4.95% and 16.0%; a critical stress ^^^^^^^^^^^^^^^^^^^^of between 179 and 538.5 [Pa]; a coloring agent; and a flavoring agent. The edible scallop analog of embodiment 153, wherein the coloring agents provide one or more colors selected from shades of pink and orange with white to cream-colored fat layers. The edible scallop analog of embodiment 153 or 154, wherein the flavoring agent is selected from one or more of herbaceous, fruity, cucumber, mossy, nutty, green, creamy, and buttery. The edible scallop analog of any one of embodiments 153-155, wherein the scallop analog comprises at least one organoleptic quality of scallop. The edible scallop analog of any one of embodiments 153-156, wherein the scallop analog comprises: a linear elastic modulus of approximately 7,444 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of approximately 9.9%; and a critical stress ^^^^^^^^^^^^^^^^^^^^of approximately 360 [Pa]. A composition comprising bacterial cellulose, wherein said composition comprises: at least 5% protein by dry weight; at least 5% fiber by dry weight; voids of between about 0.025 microns to about 3.0 microns in diameter;Atty Docket No.: AQCF-002 / 01WO 348530-2029 a linear elastic modulus of between 1,670 and 75,000 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of between 0.3% and 15%; and a critical stress ^^^^^^^^^^^^^^^^^^^^of between 13.0 and 982.5 [Pa]. 159. The composition of embodiment 158, wherein the composition comprises a linear elastic modulus of between 8,270 and 38,450 G′ [Pa]. 160. The composition of embodiment 158, wherein the composition comprises a linear elastic modulus of between 9,730 and 33,500 G′ [Pa]. 161. The composition of embodiment 158, wherein the composition comprises a critical strain ^^^^^^^^^^^^^^^^^^^^of between 1.3% and 3.6%. 162. The composition of embodiment 158, wherein the composition comprises a critical strain ^^^^^^^^^^^^^^^^^^^^of between 1.6% and 3.2%. 163. The composition of embodiment 158, wherein the composition comprises a critical stress ^^^^^^^^^^^^^^^^^^^^of between 102 and 580 [Pa]. 164. The composition of embodiment 158, wherein the composition comprises a critical stress ^^^^^^^^^^^^^^^^^^^^of between 121 and 504 [Pa]. 165. The composition of embodiment 158, wherein the composition comprises at least 15% bacterial fiber by dry weight. 166. The composition of embodiment 158, wherein the composition is hydrolyzed and comprises a linear elastic modulus of between 1,672 and 21,044 G′ [Pa] and a critical stress ^^^^^^^^^^^^^^^^^^^^of between 13.4 and 315.5 [Pa]. 167. The composition of embodiment 158, wherein the fiber comprises chitin. 168. The composition of embodiment 158, wherein the composition has a porosity of 1-50%. 169. The composition of embodiment 158, wherein the composition has a cutting force less than 5 kilogram-force, or less than about 3 kilogram-force, or between about 10 to about 350 psi. 170. The composition of embodiment 158, wherein the composition has a tensile strength of 150-2000 grams. 171. The composition of embodiment 158, wherein the composition has a crystallinity of 50%- 70%. 172. The composition of embodiment 158, comprising no more than 0.2% bacterial cells by weight. 173. The composition of embodiment 158, wherein one or more coloring agents are fixed to the bacterial cellulose through a protein that is chemically linked to the bacterial cellulose.Atty Docket No.: AQCF-002 / 01WO 348530-2029 174. The composition of embodiment 158, wherein the bacterial cellulose maintains is native self-assembled structure. 175. The composition of embodiment 158, wherein the composition is non-viable. 176. The non-viable composition of embodiment 175, wherein the composition is edible. 177. The non-viable composition of embodiment 175, wherein the composition is an additive. 178. The non-viable composition of embodiment 175, wherein the composition is a polymer. 179. The non-viable composition of embodiment 175, wherein the composition is a humectant. 180. The non-viable composition of embodiment 175, wherein the composition is a fat extender or binder. 181. The non-viable composition of embodiment 175, wherein the composition is a texture enhancer. 182. The non-viable composition of embodiment 175, wherein the composition is a stabilizer. 183. The non-viable composition of embodiment 175, wherein the composition is an emulsifier. 184. The non-viable composition of embodiment 175, wherein the composition is a carrier or coating material. 185. The non-viable composition of embodiment 175, wherein the composition is a gelling agent. 186. The non-viable composition of embodiment 175, wherein the composition is a moisture barrier. 187. The non-viable composition of embodiment 175, wherein the composition is a casing. 188. The non-viable composition of embodiment 175, wherein the composition is a filter. 189. The non-viable composition of any one of embodiments 175-188, wherein the composition is non-toxic. 190. The non-viable composition of any one of embodiments 175-189, wherein the composition is food-grade. 191. The composition of any one of embodiments 158-190, wherein the composition is a food- safe ingredient. 192. The composition of embodiment 191, wherein the food-safe ingredient is used in a food application selected from: an alternative protein, a plant-based meat product, a plant-based seafood product, a plant-based poultry product, a dairy analogue product, a beverage product, a breakfast cereal product, a grain product, a baking mix, a soup mix, a fat, and an oil.Atty Docket No.: AQCF-002 / 01WO 348530-2029 193. The composition of embodiment 158, wherein the composition comprises biomolecules for tissue regeneration. 194. The composition of embodiment 193, where eukaryotic cellular material is within the voids or operably coupled to the bacterial cellulose. 195. The composition of embodiment 194, wherein the eukaryotic cellular material comprises a primate cell. 196. The composition of embodiment 194, wherein the eukaryotic cellular material comprises a human cell selected from a human stem cell, a chondrocyte, a chondroblast, a tenocyte, a tenoblast, a myoblast or a myocyte. 197. The composition of embodiment 194, wherein the eukaryotic cellular material does not comprise human cells. 198. The composition of embodiment 194, wherein the eukaryotic cellular material comprises plant cells. 199. The composition of embodiment 193, wherein the composition does not comprise a protein selected from the group consisting of a human actin, a human myosin, a human troponin, a human actinin and a human globin. 200. The composition of embodiment 193, wherein the composition does not comprise a protein encoded by the human genome. 201. A method for producing a composition comprising bacterial cellulose, comprising: culturing a microbial consortium comprising at least one species of cellulose producing bacteria and at least one species of filamentous fungi under conditions, and for a time period sufficient, to produce a bacterial cellulose composition. 202. The method of embodiment 201, wherein the bacteria do not comprise lactic acid bacteria or an agricultural substrate. 203. The method of embodiment 201, wherein the fungi are present in the microbial consortium at an amount at least 3% of wet weight. 204. The method of embodiment 201, wherein the bacteria are present in the microbial consortium at an amount at least any of 1%, at least 2%, at least 5%, at least 10% of wet weight. 205. The method of embodiment 201, wherein the conditions comprise a culture medium having one or more of glucose, fructose, peptone, yeast extract, disodium phosphate, magnesium sulfate heptahydrate, and potassium hydrogen phosphate.Atty Docket No.: AQCF-002 / 01WO 348530-2029 206. The method of embodiment 201, wherein the conditions comprise a carbon source having one or more of: glucose, fructose, sucrose, lactose, maltose, galactose, trehalose, allulose, maltotriose, honey and molasses. 207. The method of embodiment 206, wherein the carbon source comprises a non-sugar carbon source. 208. The method of embodiment 206, wherein the carbon source comprises one or more of: ethanol, methanol, sorbitol, mannitol, xanthan, agar, alginate, and konjac glucomannan. 209. The method of embodiment 201, wherein the conditions comprise a nitrogen source present in an amount of at least 5 grams per liter, at least 7.5 grams per liter, at least 10 grams per liter or at least 15 grams per liter. 210. The method of embodiment 209, wherein the nitrogen source is an organic nitrogen source, and the organic nitrogen source is present in an amount of at least 5 grams per liter. 211. The method of embodiment 210, wherein the organic nitrogen source is present in the culture medium in an amount of at least 0.5% by weight. 212. The method of embodiment 210, wherein the organic nitrogen source comprises amino acids, polypeptides, nucleotides or nucleic acids. 213. The method of embodiment 210, wherein the organic nitrogen source comprises a yeast extract, a peptone, or an agricultural product comprising amino acids (e.g., a hydrolyzed corn protein, a hydrolyzed soy protein, a hydrolyzed pea protein, and a corn steep liquor). 214. The method of embodiment 209, wherein the nitrogen source is an inorganic nitrogen source, e.g., a nitrate salt, an ammonia salt, a urea compound, nitrogen gas, and ammonium hydroxide. 215. The method of embodiment 201, wherein the conditions comprise yeast, bacteria, nutrients, probiotics, microbes, a vinegar by-product of an aerobic digestion of sugar and nitrogen, and / or a prebiotic. 216. The method of embodiment 201, wherein the conditions comprise a fermentation culture having a volume of at least 100 ml, 250 ml, 500 ml, 1 liter, 2 liters, 5 liters or 10 liters. 217. The method of embodiment 201, wherein the conditions comprise a fermentation vessel having a tray surface area of at least 400 cm2and a depth of at least 2 cm2. 218. The method of embodiment 217, wherein the fermentation vessel comprises a tray having a surface area of at least 400 cm2and a depth of at least 2 cm, e.g., having a surface area of at least 600 cm2and a depth of at least 3 cm.Atty Docket No.: AQCF-002 / 01WO 348530-2029 219. The method of embodiment 217, wherein the fermentation vessel comprises a tray having a surface area of at least 600 cm2and a depth of at least 3 cm. 220. The method of embodiment 201, wherein the method comprises aerating the culture. 221. The method of embodiment 220, wherein aeration is performed by providing air with an air pump. 222. The method of embodiment 201, wherein the conditions comprise an open fermentation vessel. 223. The method of any one of embodiments 217-219, wherein the tray is covered with a porous material. 224. The method of any one of embodiments 217-219, wherein the tray is covered to reduce but not eliminate evaporation, and to allow oxygen to flow to the fermentation vessel. 225. The method of embodiment 201, comprising fermenting for 5 days to 25 days. 226. The method of embodiment 225, wherein fermenting comprises maintaining temperature between about 40ºF to about 122ºF. 227. The method of embodiment 225, wherein fermenting comprises maintaining temperature between about 50ºF to about 90ºF, between about 60ºF to about 80ºF, between about 65ºF to about 75ºF, or at about 68ºF. 228. The method of embodiment 216, wherein the fermentation culture is started at pH around 4.5. 229. The method of embodiment 216, wherein the fermentation culture is maintained between about pH 4.0 and about pH 5.0. 230. The method of embodiment 225, wherein the fermenting comprises maintaining humidity between 20% and 90% RH, e.g., between 40% and 60% RH or about 50% RH. 231. The method of any one of embodiments 217-219 and 222, comprising covering the fermentation vessel with a cover comprising one or a plurality of apertures having one or a plurality of shapes, wherein the cellulose composition forms in the apertures and takes the shape of the apertures. 232. The method of any one of embodiments 217-219 and 222, wherein a plurality of fermentation vessels are stacked on top of each other. 233. A system comprising: (a) an incubator comprising an incubator space; (b) a temperature regulator configured to control temperature in the incubator space;Atty Docket No.: AQCF-002 / 01WO 348530-2029 (c) a humidifier configured to control humidity within the incubator space; and (d) inside the incubator space, at least one tray having a culture wherein the culture has a volume-to-surface area ratio of at least 3:1 wherein the culture comprises a co-culture of bacteria and fungi. 234. The system of embodiment 233, further comprising an air source that delivers air to the culture. 235. A system to optimize a growth and a production of a co-culture that forms a product comprising a high-protein, high-fiber material, the system comprising: a housing unit comprising stacked trays housing a seed liquid inoculated with a starter culture. 236. The system of embodiment 235, wherein the seed liquid is a prepared broth comprising a feedstock. 237. The system of embodiment 236, wherein the feedstock comprises sugars and nutrients. 238. The system of embodiment 237, wherein the sugars are selected from the group consisting of: glucose, fructose, sucrose, lactose, galactose, maltose, trehalose, allulose, and maltotriose. 239. The system of embodiment 237, wherein the nutrients are selected from the group consisting of honey and molasses. 240. The system of embodiment 236, wherein the feedstock comprises infused Camellia sinensis, infused Ilex guayusa, infused Coffea arabica, or infused Coffea robusta. 241. The system of embodiment 235, wherein each of the stacked trays are loosely covered to reduce an evaporation rate and to allow oxygen to flow to the seed liquid and the starter culture. 242. The system of embodiment 241, wherein a gap exists between each tray of the stacked trays to allow for heat and humidity transfer between the stacked trays. 243. The system of embodiment 241, wherein the fungus comprises a tea fungus. 244. The system of embodiment 243, wherein the tea fungus comprises Medusomyces gisevii Lindau. 245. The system of embodiment 241, wherein the fungus is used in a food application. 246. The system of embodiment 245, wherein the fungus is used in the food application, and wherein the food application comprises a food source or a protein source. 247. The system of embodiment 235 or 241, wherein the stacked trays are stacked vertically to allow for a maintenance of temperature and humidity.Atty Docket No.: AQCF-002 / 01WO 348530-2029 248. The system of embodiment 247, wherein the temperature is maintained between approximately 40ºF to approximately 122ºF. 249. The system of embodiment 247, wherein the humidity is maintained between 20-90 %RH. 250. The system of embodiment 247, wherein the humidity is maintained at 90 %RH. 251. The system of embodiment 233 or 235, wherein the culture comprises fungi, bacteria, nutrients, probiotics, microbes, a vinegar by-product of an aerobic digestion of glucose and nitrogen, and / or prebiotics. 252. An alkaline aqueous solution comprising: 0.1% (w / w) to 1.0% (w / w) beet juice; 0.02% (w / w) to 0.1 % (w / w) canthaxanthin; 0.1 % (w / w) to 1.0 % (w / w) trisodium phosphate; and 0.05% (w / w) to 0.15% (w / w) protein. 253. The solution of embodiment 252, wherein the solution does not contain a dissolved sugar. 254. The solution of embodiment 252, wherein the solution further comprises one or more of a flavoring agent, an oil, a stabilizing agent, a nutrient, and / or a tenderizing agent. 255. The solution of embodiment 252, wherein the solution has a pH between 8 and 12. 256. An acidic aqueous solution comprising: an oxidizing agent; and 0.0005% (w / w) to 0.05 % (w / w) lactic acid. 257. The solution of embodiment 256, wherein the oxidizing agent is 1.0% (w / w) to 2.0% (w / w) rosemary extract. 258. The solution of embodiment 256, wherein the oxidizing agent is 1.5% (w / w) rosemary extract. 259. The solution of embodiment 256, comprising 0.002% (w / w) lactic acid. 260. The solution of embodiment 256, comprising: 1.5% (w / w) rosemary extract; and 0.002% (w / w) lactic acid. 261. The solution of embodiment 256, wherein the solution does not contain a dissolved sugar. 262. The solution of embodiment 256, wherein the solution has a pH between 2 and 6. 263. The solution of embodiment 262, wherein the pH of the solution is about 4.3.Atty Docket No.: AQCF-002 / 01WO 348530-2029 264. The solution of embodiment 252 or 256, further comprising a solid polysaccharide. 265. The solution of embodiment 264, wherein the polysaccharide further comprises a chemically linked protein, wherein the protein is chemically linked to a coloring agent. 266. The solution of embodiment 264 or 265, wherein the polysaccharide comprises bacterial cellulose. 267. The solution of embodiment 266, wherein the bacterial cellulose further comprises eucaryotic cellular material. 268. The solution of embodiment 267, wherein the eucaryotic cellular material comprises fungal cellular material. 269. The solution of any one of embodiments 264-266, wherein the weight ratio of the polysaccharide to the alkaline or acidic solution is from 1:1 to 5:1. 270. The solution of embodiment 269, wherein the weight ratio is 2:1. 271. A method for making a composite material, comprising: (a) culturing bacterial cells in a first culture medium to produce a scaffold of bacterial cellulose in the culture; (b) isolating the scaffold of bacterial cellulose; (c) culturing eukaryotic cells with the isolated scaffold in a second culture medium; and (d) removing the second culture medium, thereby providing a composite material. 272. The method of embodiment 271, wherein the bacterial cells are cells comprise one or more bacteria selected from Acetobacter, Bacillus, Bifidobacterium, Brachybacterium, Brevibacterium, Carnobacterium, Corynebacterium, Enterococcus, Gluconobacter, Gluconacetobacter, Corynebacterium, Halomonas, Komagataeibacter, Lactobacillus, Lactococcus, Leuconostoc, Macrococcus, Microbacterium, Micrococcus, Oenocuccus, Propionibacterium, Proteus, Pseudomonas, Psychrobacter, Streptococcus, Streptomyces, Tetragenococcus, Weissella and Zymomonas. 273. The method of embodiment 271, wherein the bacterial cells are cells of Komagataeibacter intermedius, Komagataeibacter swingsii, Komagataeibacter melomenusus, Komagataeibacter europaeus, Komagataeibacter xylinus, Komagataeibacter hansenii, or Komagataeibacter rhaeticus.Atty Docket No.: AQCF-002 / 01WO 348530-2029 274. The method of embodiment 271, wherein the first culture medium is Hestrin Schram (HS) medium. 275. The method of embodiment 271, wherein the eukaryotic cells comprise plant cells or non- human animal cells. 276. The method of embodiment 271, wherein the eukaryotic cells comprise human cells. 277. The method of embodiment 271, wherein the eukaryotic cells comprise fungal cells. 278. The method of embodiment 277, wherein the fungal cells comprise Aspergillus oryzae. 279. The method of embodiment 271, wherein the second culture medium comprises Yeast Extract-Malt Extract (YM) medium. 280. The method of embodiment 271, wherein the eukaryotic cells comprise vertebrate cells. 281. The method of embodiment 280, wherein the vertebrate cells comprise cells selected from the group consisting of bovine cells, ovine cells, porcine cells, piscine cells, avian cells, shark cells, reptilian cells and amphibian cells. 282. The method of embodiment 280, wherein the vertebrate cells comprise piscine cells. 283. The method of embodiment 271, wherein the second culture medium comprises MEM supplemented with 10% FBS, glutamine, penicillin, and streptomycin. 284. The method of embodiment 271, wherein, in step (b), isolating comprises removing the culture medium from the scaffold. 285. The method of embodiment 271, wherein, in step (b), isolating comprises decellularizing the scaffold, e.g., by boiling in an alkaline solution or an acidic solution. 286. The method of embodiment 271, further comprising killing at least some or all of the eukaryotic cells. 287. The food analog of embodiment 142, wherein the fatty acid comprises one or more fish oils. 288. The food analog of embodiment 142, wherein the fatty acid comprises an omega-3 polyunsaturated fatty acid. 289. The food analog of claim 288, wherein the omega-3 polyunsaturated fatty acid is eicosapentaenoic acid and / or docosahexaenoic acid. 290. The food analog of embodiment 142, wherein the flavoring agent provides fish flavor. 291. The food analog of embodiment 142, wherein the flavoring agent and / or the supplemental nutrient comprise a yeast extract. 292. The food analog of embodiment 142, comprising a plurality of layers of the analogue food product separated by one or more layers of a high internal phase emulsion.Atty Docket No.: AQCF-002 / 01WO 348530-2029 293. A composite material comprising: (a) a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel, and (b) cellular material from a eukaryotic cell. 294. The composite material of embodiment 293, wherein the hydrogel contains voids, further wherein at least some of the eukaryotic cellular material is present in part or all of the voids. 295. The composite material of embodiment 293, wherein the cellular material comprises protein. 296. The composite material of embodiment 295, comprising at least any of 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% protein by dry weight. 297. The composite material of embodiment 293, wherein the eukaryotic cell is a fungal cell. 298. The composite material of embodiment 297, wherein the fungal cell is Aspergillus oryzae. 299. The composite material of embodiment 293, wherein the eukaryotic cell is a non-human animal cell or a plant cell. 300. The composite material of embodiment 293, further comprising one or more of a coloring agent, a flavoring agent, a supplemental nutrient, and a freeze-thaw stabilizer. 301. A method for making a composite material, the method comprising culturing fungal cells on: a chitosan-alginate hydrogel; an alginate-gelatin polymer; cellulose acetate fibers; cellulose acetate-chitosan fibers; an agarose hydrogel; or an agarose-alginate hydrogel. 302. The method of embodiment 301, wherein the fungal cells are cells of Aspergillus oryzae. 303. A culture comprising: a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel; fungal cells; andAtty Docket No.: AQCF-002 / 01WO 348530-2029 a culture medium. 304. The culture of embodiment 303, wherein the fungal cells are cells of Aspergillus oryzae. 305. A kit comprising a product of any one of embodiments 140-200, and 287-292; and one or more of rice, seaweed, soy sauce, wasabi and one or more chopsticks. 306. A method of producing a composite material comprising: (a) co-culturing one or more bacteria and one or more fungi in a culture medium comprising a carbon source, a nitrogen source, and nutrients for time sufficient to form a composite material at least 2.5 mm thick comprising a scaffold of bacterial cellulose and fungal protein; (b) culturing one or more bacteria for time sufficient to form a composite material at least 2.5 mm thick comprising a scaffold of bacterial cellulose, and, optionally, killing bacteria in the composite material; and culturing the composite material with one or more fungi in a culture medium comprising a carbon source, a nitrogen source and nutrients for time sufficient for the fungi to infiltrate the scaffold; (c) harvesting the composite material and treating it to kill bacterial and fungal cells, e.g., by heating in an acidic solution or an alkaline solution, e.g., at 90°C; (d) optionally, cutting the composite material into a plurality of pieces; and (e) marinating the composite material in a solution comprising one or more flavorings and one or more colorants. [000524] It is to be appreciated that certain features of the disclosure which are, for clarity, described herein in the context of separate embodiments, may also be provided in combination in a single embodiment. That is, unless obviously incompatible or specifically excluded, each individual embodiment is deemed to be combinable with any other embodiment(s) and such a combination is considered to be another embodiment. Conversely, various features of the disclosure that are, for brevity, described in the context of a single embodiment, may also be provided separately or in any sub-combination. Finally, while an embodiment may be described as part of a series of steps or part of a more general structure, each said step may also be considered an independent embodiment in itself, combinable with others. [000525] As used herein, the following meanings apply unless otherwise specified. The words “can” and “may” are used in a permissive sense (i.e., meaning having the potential to), rather than the mandatory sense (i.e., meaning must). The words “include”, “including”, and “includes” and the like mean including, but not limited to. The singular forms “a,” “an,” and “the” include pluralAtty Docket No.: AQCF-002 / 01WO 348530-2029 referents. Thus, for example, reference to “an element” includes a combination of two or more elements, notwithstanding use of other terms and phrases for one or more elements, such as “one or more.” The phrase “at least one” includes “one”, “one or more”, “one or a plurality”, and, therefore, contemplates the use of the term “a plurality”. The term “or” is, unless indicated otherwise, non-exclusive, i.e., encompassing both “and” and “or.” The term “any of” between a modifier and a sequence means that the modifier modifies each member of the sequence. So, for example, the phrase “at least any of 1, 2 or 3” means “at least 1, at least 2 or at least 3”. The term “about” refers to a range that is 5% plus or minus from a stated numerical value within the context of the particular usage. The term "consisting essentially of" refers to the inclusion of recited elements and other elements that do not materially affect the basic and novel characteristics of a claimed combination. [000526] It should be understood that the description and the drawings are not intended to limit the embodiments to the particular form disclosed, but to the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the present disclosure as defined by the appended claims. Further modifications and alternative embodiments of various aspects of the disclosure will be apparent to those skilled in the art in view of this description. Accordingly, this description and the drawings are to be construed as illustrative only and are for the purpose of teaching those skilled in the art the general manner of carrying out the embodiments. It is to be understood that the forms shown and described herein are to be taken as examples of embodiments. Elements and materials may be substituted for those illustrated and described herein, parts and processes may be reversed or omitted, and certain features may be utilized independently, all as would be apparent to one skilled in the art after having the benefit of this disclosure. Changes may be made in the elements described herein without departing from the spirit and scope of the disclosure as described in the following claims. [000527] All publications, patents, and patent applications mentioned in this specification are herein incorporated by reference to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated by reference.

Claims

Atty Docket No.: AQCF-002 / 01WO 348530-2029 WHAT IS CLAIMED IS:

1. An edible whole cut tuna analog comprising a bacterial cellulose composition, wherein the bacterial cellulose composition comprises: a linear elastic modulus of between 24,000 and 75,000 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of between 1.25% and 3.7%; a critical stress ^^^^^^^^^^^^^^^^^^^^of between 327 and 982.5 [Pa]; a coloring agent; and a flavoring agent.

2. The edible whole cut tuna analog of claim 1, wherein the coloring agents provide one or more colors selected from red, yellow, orange, blood red, light red, opaque and soft luster.

3. The edible whole cut tuna analog of claim 1, wherein the flavoring agent is selected from one or more of metallic, savory, meaty, aldehydic, waxy, floral, lemon, citrus, marine, creamy, fatty, orris, and earthy.

4. The edible whole cut tuna analog of claim 1, wherein the tuna analog comprises at least one organoleptic quality of tuna.

5. The edible whole cut tuna analog of claim 1, wherein the tuna analog comprises: a linear elastic modulus of approximately 49,000 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of approximately 2.5%; and a critical stress ^^^^^^^^^^^^^^^^^^^^of approximately 655 [Pa].

6. An edible shrimp analog comprising a bacterial cellulose composition, wherein the bacterial cellulose composition comprises: a linear elastic modulus of between 3,500 and 12,000 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of between 6.25% and 18.7%; a critical stress ^^^^^^^^^^^^^^^^^^^^of between 233 and 701.1 [Pa]; a coloring agent; and a flavoring agent.

7. The edible shrimp analog of claim 6, wherein the shrimp analog comprises at least one organoleptic quality of shrimp.

8. The edible shrimp analog of claim 6, wherein the shrimp analog comprises: a linear elastic modulus of approximately 7140 G′ [Pa];Atty Docket No.: AQCF-002 / 01WO 348530-2029 a critical strain ^^^^^^^^^^^^^^^^^^^^of approximately 12.5%; and a critical stress ^^^^^^^^^^^^^^^^^^^^of approximately 465 [Pa].

9. An edible scallop analog comprising a bacterial cellulose composition, wherein the bacterial cellulose composition comprises: a linear elastic modulus of between 3,000 and 12,000 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of between 4.95% and 16.0%; a critical stress ^^^^^^^^^^^^^^^^^^^^of between 179 and 538.5 [Pa]; a coloring agent; and a flavoring agent.

10. The edible scallop analog of claim 9, wherein the coloring agents provide one or more colors selected from shades of pink and orange with white to cream-colored fat layers.

11. The edible scallop analog of claim 9, wherein the flavoring agent is selected from one or more of herbaceous, fruity, cucumber, mossy, nutty, green, creamy, and buttery.

12. The edible scallop analog of claim 9, wherein the scallop analog comprises at least one organoleptic quality of scallop.

13. The edible scallop analog of claim 9, wherein the scallop analog comprises: a linear elastic modulus of approximately 7,444 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of approximately 9.9%; and a critical stress ^^^^^^^^^^^^^^^^^^^^of approximately 360 [Pa].

14. A composition comprising bacterial cellulose, wherein said composition comprises: at least 5% protein by dry weight; at least 5% fiber by dry weight; voids of between about 0.025 microns to about 3.0 microns in diameter; a linear elastic modulus of between 1,670 and 75,000 G′ [Pa]; a critical strain ^^^^^^^^^^^^^^^^^^^^of between 0.3% and 15%; and a critical stress ^^^^^^^^^^^^^^^^^^^^of between 13.0 and 982.5 [Pa].

15. The composition of claim 14, wherein the composition comprises a linear elastic modulus of between 8,270 and 38,450 G′ [Pa].

16. The composition of claim 14, wherein the composition comprises a linear elastic modulus of between 9,730 and 33,500 G′ [Pa].Atty Docket No.: AQCF-002 / 01WO 348530-2029 17. The composition of claim 14, wherein the composition comprises a critical strain ^^^^^^^^^^^^^^^^^^^^of between 1.3% and 3.6%.

18. The composition of claim 14, wherein the composition comprises a critical strain ^^^^^^^^^^^^^^^^^^^^of between 1.6% and 3.2%.

19. The composition of claim 14, wherein the composition comprises a critical stress ^^^^^^^^^^^^^^^^^^^^of between 102 and 580 [Pa].

20. The composition of claim 14, wherein the composition comprises a critical stress ^^^^^^^^^^^^^^^^^^^^of between 121 and 504 [Pa].

21. The composition of claim 14, wherein the composition comprises at least 15% bacterial fiber by dry weight.

22. The composition of claim 14, wherein the composition is hydrolyzed and comprises a linear elastic modulus of between 1,672 and 21,044 G′ [Pa] and a critical stress ^^^^^^^^^^^^^^^^^^^^of between 13.4 and 315.5 [Pa].

23. The composition of claim 14, wherein the fiber comprises chitin.

24. The composition of claim 14, wherein the composition has a porosity of 1-50%.

25. The composition of claim 14, wherein the composition has a cutting force less than 5 kilogram-force, or less than about 3 kilogram-force, or between about 10 to about 350 psi.

26. The composition of claim 14, wherein the composition has a tensile strength of 150-2000 grams.

27. The composition of claim 14, wherein the composition has a crystallinity of 50%-70%.

28. The composition of claim 14, comprising no more than 0.2% bacterial cells by weight.

29. The composition of claim 14, wherein one or more coloring agents are fixed to the bacterial cellulose through a protein that is chemically linked to the bacterial cellulose.

30. The composition of claim 14, wherein the bacterial cellulose maintains is native self- assembled structure.

31. The composition of claim 14, wherein the composition is non-viable.

32. The non-viable composition of claim 31, wherein the composition is edible.

33. The non-viable composition of claim 31, wherein the composition is an additive.

34. The non-viable composition of claim 31, wherein the composition is a polymer.

35. The non-viable composition of claim 31, wherein the composition is a humectant.

36. The non-viable composition of claim 31, wherein the composition is a fat extender or binder.

37. The non-viable composition of claim 31, wherein the composition is a texture enhancer.Atty Docket No.: AQCF-002 / 01WO 348530-2029 38. The non-viable composition of claim 31, wherein the composition is a stabilizer.

39. The non-viable composition of claim 31, wherein the composition is an emulsifier.

40. The non-viable composition of claim 31, wherein the composition is a carrier or coating material.

41. The non-viable composition of claim 31, wherein the composition is a gelling agent.

42. The non-viable composition of claim 31, wherein the composition is a moisture barrier.

43. The non-viable composition of claim 31, wherein the composition is a casing.

44. The non-viable composition of claim 31, wherein the composition is a filter.

45. The non-viable composition of claim 31, wherein the composition is non-toxic.

46. The non-viable composition of claim 31, wherein the composition is food-grade.

47. The composition of claim 31, wherein the composition is a food-safe ingredient.

48. The composition of claim 47, wherein the food-safe ingredient is used in a food application selected from: an alternative protein, a plant-based meat product, a plant-based seafood product, a plant-based poultry product, a dairy analogue product, a beverage product, a breakfast cereal product, a grain product, a baking mix, a soup mix, a fat, and an oil.

49. The composition of claim 14, wherein the composition comprises biomolecules for tissue regeneration.

50. The composition of claim 49, where eukaryotic cellular material is within the voids or operably coupled to the bacterial cellulose.

51. The composition of claim 50, wherein the eukaryotic cellular material comprises a primate cell.

52. The composition of claim 50, wherein the eukaryotic cellular material comprises a human cell selected from a human stem cell, a chondrocyte, a chondroblast, a tenocyte, a tenoblast, a myoblast or a myocyte.

53. The composition of claim 50, wherein the eukaryotic cellular material does not comprise human cells.

54. The composition of claim 50, wherein the eukaryotic cellular material comprises plant cells.

55. The composition of claim 49, wherein the composition does not comprise a protein selected from the group consisting of a human actin, a human myosin, a human troponin, a human actinin and a human globin.

56. The composition of claim 49, wherein the composition does not comprise a protein encoded by the human genome.Atty Docket No.: AQCF-002 / 01WO 348530-2029 57. A method for producing an edible food analog, comprising: culturing a microbial consortium comprising at least one species of cellulose producing bacteria and at least one eukaryotic species under conditions and for a time sufficient to produce a composite material; harvesting the composite material; and processing the composite material to produce an edible food analog.

58. A method for producing an edible food analog, comprising: providing a scaffold comprising bacterial cellulose; populating the scaffold with eukaryotic cells to produce a composite material; harvesting the composite material; and processing the composite material to produce an edible food analog.

59. The method of claim 57 or 58, wherein the processing comprises: contacting the composite material with a composition comprising: a protein; a coloring agent; and an acidic solution comprising an oxidizing agent.

60. The method of claim 59, wherein the composite material and the acidic solution have a weight ratio of composite material:acidic solution of between 1:1 to 5:

1.

61. The method of claim 60, wherein the weight ratio is 2:

1.

62. The method of claim 59, wherein the coloring agent is chemically linked to the protein.

63. The method of claim 59, wherein the protein is chemically linked to a polysaccharide within the composite material.

64. The method of claim 59, wherein the contacting is conducted for 1-60 minutes.

65. The method of claim 59, wherein the contacting is conducted for 30 minutes.

66. The method of claim 59, wherein the contacting is conducted at a temperature of between 0oC and 10oC.

67. The method of claim 59, wherein the method is conducted at a temperature of about 4oC.

68. The method of claim 57 or 58, wherein the processing the composite material comprises: contacting the composite material with a composition comprising: a coloring agent; a protein; andAtty Docket No.: AQCF-002 / 01WO 348530-2029 an alkaline solution.

69. The method of claim 68, wherein the alkaline solution does not contain a dissolved sugar.

70. The method of claim 68, wherein the alkaline solution comprises one or more of a flavoring agent, an oil, a stabilizing agent, a nutrient. and / or a tenderizing agent.

71. The method of claim 68, wherein the alkaline solution has a pH of 8-12.

72. The method of claim 68, wherein the alkaline solution has a pH of about 10.

73. The method of claim 68, wherein the alkaline solution contains trisodium phosphate (TSP) at a concentration of between 0.1% (w / w) to 1.0% (w / w).

74. The method of claim 73, wherein the TSP is present in the alkaline solution at a concentration of 0.5% (w / w).

75. The method of claim 57 or 58, wherein the processing the composite material comprises: (a) contacting the composite material with an alkaline solution comprising: a coloring agent, and a protein; (b) removing the composite material from the alkaline solution; and (c) contacting the composite material with an acidic solution comprising an oxidizing agent.

76. The method of claim 75, wherein, in step (a), the composite material and the alkaline solution have a weight ratio of composite material:alkaline solution of between 1:1 to 5:

1.

77. The method of claim 76, wherein, in step (a), the weight ratio of the composite material to the alkaline solution is about 2:

1.

78. The method of claim 75, wherein, in step (c), the composite material and the acidic solution have a weight ratio of composite material:acidic solution of between 1:1 to 5:

1.

79. The method of claim 78, wherein, in step (c), the weight ratio of the composite material to the acidic solution is about 2:

1.

80. The method of claim 75, wherein the alkaline solution does not contain a dissolved sugar.

81. The method of claim 75, wherein the alkaline solution comprises one or more of a flavoring agent, an oil, a stabilizing agent, a nutrient, and / or a tenderizing agent.

82. The method of claim 75, wherein the alkaline solution has a pH of 8-12.

83. The method of claim 75, wherein the alkaline solution has a pH of about 10.

84. The method of claim 75, wherein the alkaline solution contains trisodium phosphate (TSP) at a concentration of between 0.1% (w / w) to 1.0% (w / w).Atty Docket No.: AQCF-002 / 01WO 348530-2029 85. The method of claim 84, wherein the TSP is present in the alkaline solution at a concentration of 0.5% (w / w).

86. The method of any one of claims 75, wherein the coloring agent comprises beet juice.

87. The method of any one of claims 75, wherein the coloring agent comprises canthaxanthin.

88. The method of any one of claims 75, wherein the coloring agent comprises a combination of beet juice and canthaxanthin.

89. The method of any one of claims 75, wherein the coloring agent comprises beet juice at a concentration of between 0.1% and 1% (w / w).

90. The method of claim 89, wherein the beet juice is present at a concentration of 0.4% (w / w).

91. The method of any one of claims 75, wherein the coloring agent comprises canthaxanthin at a concentration of between 0.02% (w / w) and 0.1 % (w / w).

92. The method of claim 91, wherein the canthaxanthin is present at a concentration of 0.07% (w / w).

93. The method of any one of claims 75, wherein the coloring agent comprises a combination of: beet juice at a concentration of between 0.1% and 1% (w / w); and canthaxanthin at a concentration of between 0.02% (w / w) and 0.1% (w / w).

94. The method of claim 93, wherein the coloring agent comprises a combination of: (a) beet juice at a concentration of about 0.4% (w / w); and (b) canthaxanthin at a concentration of about 0.07% (w / w).

95. The method of any one of claims 59, 68, or 75, wherein the coloring agent allows the composite material to mimic the color of tuna, salmon, yellowtail, flounder, halibut, shad, mackerel, sea bass, porgy, snapper, cod, tilapia, pollock, catfish, sardine, smelt, anchovy, eel or pangasius.

96. The method of any one of claims 59, 68, or 75, wherein the coloring agent is selected from Table 1 or Table 2.

97. The method of any one of claims 59, 68, or 75, wherein the coloring agent penetrates up to or at least 20% of the volume of the food analogue.

98. The method of claim 75, wherein the protein comprises a fungal protein.

99. The method of claim 75, wherein the protein comprises a plant protein.

100. The method of claim 75, wherein the protein comprises an animal protein.

101. The method of claim 75, wherein the protein comprises whey protein.Atty Docket No.: AQCF-002 / 01WO 348530-2029102. The method of claim 75, wherein the protein comprises whey protein at a concentration of0.05% (w / w) to 0.15% (w / w).

103. The method of claim 101 or 102, wherein the whey protein is present at a concentration of0.1% (w / w).

104. The method of claim 59 or 75, wherein the acidic solution does not contain a dissolvedsugar.

105. The method of claim 59 or 75, wherein the acidic solution comprises lactic acid.

106. The method of claim 59 or 75, wherein the acidic solution comprises lactic acid at aconcentration of between 0.0005% (w / w) and 0.05% (w / w).

107. The method of claim 59 or 75, wherein the acidic solution comprises lactic acid at a concentration of about 0.002% (w / w).

108. The method of claim 59 or 75, wherein the acidic solution has a pH of 2-6.

109. The method of claim 59 or 75, wherein the acidic solution has a pH of about 4.3.

110. The method of claim 59 or 75, wherein the oxidizing agent comprises rosemary extract.

111. The method of claim 59 or 75, wherein the oxidizing agent comprises rosemary extract at a concentration of between 1.0% (w / w) and 2.0% (w / w).

112. The method of claim 110 or 111, wherein the rosemary extract is present in the acidicsolution at a concentration of 1.5% (w / w).

113. The method of claim 75, wherein, in step (a), the coloring agent becomes chemically linkedto the protein.

114. The method of claim 75, wherein, in step (a), the protein becomes chemically linked to apolysaccharide.

115. The method of claim 75 wherein the contacting with the alkaline solution in step (a) isconducted under vacuum for a period of 1-10 minutes.

116. The method of any one of claims 59, 68, or 75, wherein the contacting is conducted under vacuum for five minutes.

117. The method of claim 116, wherein vacuum is removed for one minute and reapplied for afurther five minutes.

118. The method of any one of claims 59, 68, or 75, wherein the contacting is conducted withouta vacuum.

119. The method of claim 75, wherein the contacting with the alkaline solution in step (a) isconducted at a temperature of between 0oC and 40oC.

120. The method of claim 119, wherein the contacting is conducted at a temperature of 20oC.Atty Docket No.: AQCF-002 / 01WO 348530-2029 121. The method of claim 75, wherein the contacting with the acidic solution in step (c) is conducted for between 1 and 60 minutes.

122. The method of claim 121, wherein the contacting is conducted for about 30 minutes.

123. The method of claim 75, wherein the contacting with the acidic solution in step (c) is conducted at a temperature of between 0oC and 10oC.

124. The method of claim 123, wherein the contacting is conducted at a temperature of about 4oC.

125. The method of claim 58, wherein the scaffold is free or essentially free of living or dead bacterial cells.

126. The method of claim 58, wherein providing the scaffold comprises: growing cellulose producing bacterial cells in a first culture medium to produce the scaffold comprising bacterial cellulose; and removing the first culture medium and the bacterial cells from the scaffold.

127. The method of claim 126, comprising converting the first culture medium to a foam before growing the bacteria.

128. The method of any one of claim 126 or 127, wherein the first culture medium further comprises an emulsifier.

129. The method of claim 127, wherein the foam is an open-cell foam.

130. The method of claim 127, wherein the foam is a closed-cell foam.

131. The method of claim 128, wherein the emulsifier is selected from one or more of a monoglyceride, a diglyceride, a polyglycerol ester such as glycerol monostearate or glycerol monooleate, lecithin, polysorbate, a phospholipid, a glycolipid, and a glycoprotein.

132. The method of claim 128, wherein the emulsifier comprises at least one element selected from: xanthan gum at a concentration of 0.2 to 2.0 weight percent; sodium alginate at a concentration of 0.2 to 2.0 weight percent; locust bean gum at a concentration of 0.2 to 2.0 weight percent; carrageenan at a concentration of 0.2 to 2.0 weight percent; guar gum at a concentration of 0.2 to 2.0 weight percent; a monoglyceride at a concentration of 0.2 to 2.0 weight percent; and a diglyceride at a concentration of 0.2 to 2.0 weight percent.Atty Docket No.: AQCF-002 / 01WO 348530-2029 133. The method of claim 128, wherein the emulsifier comprises at least one element selected from: xanthan gum at a concentration of 0.2 to 2.0 weight percent; gelatin at a concentration of 0.2 to 2.0 weight percent; locust bean gum at a concentration of 0.2 to 2.0 weight percent; cellulose gum at a concentration of 0.2 to 2.0 weight percent; guar gum at a concentration of 0.2 to 2.0 weight percent; and whey protein concentrate at a concentration of 0.2 to 2.0 weight percent.

134. The method of any one of claim 126 or 127, further comprising adding a gelling agent.

135. The method of claim 134, wherein the gelling agent is selected from xanthan gum, gelatin, sodium alginate, locust bean gum, cellulose gum, carrageenan, guar gum, whey protein concentrate, dextrose, a sugar, methylcellulose, carboxymethylcellulose, and hydroxypropyl methylcellulose.

136. The method of claim 134, wherein the gelling agent comprises a monoglyceride selected from one or more of glycerol monooleate and glycerol monostearate.

137. The method of claim 134, wherein the gelling agent comprises a diglyceride selected from one or more of glyceryl distearate, glyceryl dioleate, and glyceryl dicaprylate.

138. The method of any one of claims 126-128, wherein a shear force is applied to the first culture medium.

139. The method of claim 138 wherein the shear force is applied using a homogenizer, e.g., at a speed of about 1,000 rpm.

140. The method of claim 127, wherein the foam has an overrun of 150-300%.

141. The method of claim 138, wherein prior to application of the shear force, the first culture medium is inoculated with a bacterial seed inoculum of 1-10% v / v to form a bacterial culture.

142. The method of claim 141, wherein the bacterial culture is incubated at between 20°-30°C.

143. The method of claim 141, wherein, the bacterial culture is incubated at about 27°C.

144. The method of any one of claims 141-143, wherein the bacterial culture is incubated for between 5 and 14 days.

145. The method of claim 58, wherein the populating the scaffold comprises growing the eukaryotic cells in a vessel comprising a second culture medium and the scaffold.

146. The method of claim 145, wherein a cell inoculum of 0.1%-85% percent of the volume of the second culture medium is introduced.Atty Docket No.: AQCF-002 / 01WO 348530-2029 147. The method of any one of claims 126-128, 138, 141, or 145-146, comprising producing air into the culture medium.

148. The method of any one of claims 58 or 125-126, wherein the scaffold has a porosity of 1%- 50%.

149. The method of any one of claims 141-144, comprising providing an acid to adjust the culture to a pH below 5.

0.

150. The method of claim 57 or 58, wherein the method comprises a fermentation vessel having a volume-to-surface area ratio of at least 3:

1.

151. The method of claim 57 or 126, comprising growing the cellulose producing bacteria for four days to thirty days, for example, 10 days to 18 days.

152. The method of any one of claims 126-144, wherein the scaffold is produced as a composite material on a surface of the first culture medium.

153. The method of claim 126, wherein removing the bacterial cells from the scaffold comprises washing the scaffold with an alkaline solution, e.g., 1% NaOH, or an acidic solution, e.g., below pH 5.0 in, e.g., citric acid, at about 90° C for about 30 minutes.

154. The method of claim 57 or 58, wherein the processing comprises one or more of: shaping the composite material into a desired shape; adjusting the pH of the composite material; cutting the composite material; tenderizing the composite material; grinding the composite material; dicing the composite material; extruding the composite material; flavoring the composite material; coloring the composite material; adding one or more nutrients to the composite material; marinating the composite material; dehydrating the composite material; emulsifying the composite material; adding fat, oil, wax, sugar or protein to the composite material; cooking the composite material; adjusting a rheological property of the composite material; grinding the composite material; andAtty Docket No.: AQCF-002 / 01WO 348530-2029 forming layers of the composite material with a second material.

155. The method of claim 57 or 58, wherein the processing comprises marinating the composite material in a solution comprising yeast extract, salt, omega-3-algal oil, canthaxanthin, one or more nutrients, one or more flavorings, guar gum, trehalose, and Ca2+.

156. The method of claim 57 or 58, wherein the processing comprises marinating the composite material in a solution comprising sugar, trimethyl acetate and a salt, and, optionally, algal oil.

157. The method of claim 154, wherein the forming layers of the composite material with a second material, the second material is a high internal phase emulsion (HIPE).

158. The method of claim 157, wherein the HIPE comprises kappa carrageenan, iota carrageenan, sodium alginate, omega-3-algal oil, candelilla wax and glycerol monostearate.

159. The method of claim 157, wherein the HIPE further comprises a crosslinking agent.

160. The method of claim 159, wherein the crosslinking agent is a transglutaminase or a laccase.

161. The method of claim 57 or 58, wherein the processing comprises subjecting the composite material to boiling, pasteurization, high pressure, or irradiation.

162. The method of claim 57 or 58, wherein the composite material is formed in a shape of a strip, a ring, a disk, a log, a crescent, a fan, a rectangle, a triangle, a medallion, or a slab.

163. The method of claim 57 or 58, wherein the composite material is formed in a shape of a seafood product.

164. The method of claim 163, wherein the seafood is selected from a cephalopod, a crustacean, and a bony fish.

165. The method of claim 163, wherein the seafood is selected from shrimp, tuna, crab, lobster, squid, scallop, and salmon.

166. The method of claim 57 or 58, wherein the composite material is formed in a shape of a patty or nugget.

167. The method of claim 57 or 58, wherein the composite material is configured as a piece having a rectangular shape and a surface area of at least 150 cm2.

168. The method of claim 167, wherein the composite material has a volume no greater than 1000 cm3, 729 cm3, 512 cm3, 343 cm3, 216 cm3, 125 cm3, 64 cm3, 27 cm3, 8 cm3, or 1 cm3.

169. The method of claim 154, wherein the adjusting the rheological properties of the composite material comprises adding a hydrocolloid.

170. The method of claim 169, wherein the hydrocolloid is a pectin and / or an arabinoxylan.Atty Docket No.: AQCF-002 / 01WO 348530-2029 171. The method of claim 57 or 58, wherein the composite material has a cutting force less than about 3 kilogram-force, a density of about 0.2 to about 1.5 grams per cm3, and a water content of about 50% to about 75% by weight.

172. The method of any one of claims 57-59, 68, 75, or 98, wherein the composite material is not dehydrated.

173. The method of any one of claims 57-59, 68, 75, or 98, wherein the composite material maintains its native self-assembled structure.

174. The method of any one of claims 57-59, 68, 75, or 98, wherein the composite material has a moisture content of at least 50%.

175. The method of claim 57 or 58, wherein the processing comprises grinding or mincing the composite material.

176. The method of claim 57 or 58, wherein the processing comprising adding one or more flavoring agents.

177. The method of claim 57 or 58, wherein the processing comprises adding a flavoring agent selected from metallic, savory, meaty, aldehydic, waxy, floral, lemon, citrus, marine, creamy, fatty, orris, and earthy.

178. The method of claim 57 or 58, wherein the processing comprises adding a flavoring agent selected from herbaceous, fruity, cucumber, mossy, nutty, green, creamy, and buttery.

179. The method of claim 57 or 58, wherein the cellulose producing bacteria is Komagataeibacter xylinus.

180. The method of claim 57 or 58, wherein the cellulose producing bacteria is selected from Table 3A to Table 3C.

181. The method of claim 57 or 58, wherein the cellulose producing bacteria comprises one or more bacteria selected from Acetobacter, Bacillus, Bifidobacterium, Brachybacterium, Brevibacterium, Carnobacterium, Corynebacterium, Enterococcus, Gluconobacter, Gluconacetobacter, Corynebacterium, Halomonas, Komagataeibacter, Lactobacillus, Lactococcus, Leuconostoc, Macrococcus, Microbacterium, Micrococcus, Oenocuccus, Propionibacterium, Proteus, Pseudomonas, Psychrobacter, Streptococcus, Streptomyces, Tetragenococcus, Weissella and Zymomonas.

182. The method of claim 57 or 58, wherein the cellulose producing bacteria comprises one or more bacteria selected from Komagataeibacter intermedius, Komagataeibacter swingsii, Komagataeibacter melomenusus, Komagataeibacter europaeus, Komagataeibacter xylinus, Komagataeibacter hansenii, and Komagataeibacter rhaeticus.Atty Docket No.: AQCF-002 / 01WO 348530-2029 183. The method of claim 57 or 58, wherein the eukaryotic cells comprise a fungal cell, a plant cell or an animal cell.

184. The method of claim 57 or 58, wherein the eukaryotic cells comprise an animal cell selected from a vertebrate cell, a chordate cell, an echinoderm cell, a crustacean cell, or a molluscan cell.

185. The method of claim 57 or 58, wherein the eukaryotic cells comprise a vertebrate cell selected from a mammalian cell, an avian cell, a reptilian cell, an amphibian cell, and a piscine cell.

186. The method of claim 57 or 58, wherein the eukaryotic cells comprise a piscine cell selected from the group consisting of tuna, salmon, yellowtail, flounder, halibut, shad, mackerel, sea bass, porgy, and snapper.

187. The method of claim 57 or 58, wherein the eukaryotic cells comprise a molluscan cell selected from the group consisting of clam, mussel, oyster, scallop, abalone, squid and octopus.

188. The method of claim 57 or 58, wherein the eukaryotic cells comprise a crustacean cell selected from the group consisting of shrimp, crab and lobster.

189. The method of claim 57 or 58, wherein the eukaryotic cells comprise a sea urchin cell.

190. The method of claim 57 or 58, wherein the eukaryotic species is a filamentous fungi.

191. The method of claim 57 or 58, wherein the eukaryotic cells comprise fungal cells selected from Aspergillus, Fusarium, tea fungus, Geotrichum, Penicillium, Neurospora, Paecilomyces, Brettanomyces, Zygosaccharomyces, and Rhizopus.

192. The method of claim 190, wherein the filamentous fungi is Aspergillus oryzae, Fusarium venenatum, Medusomyces gisevii Lindau, Penicillium camemberti, Penicillium roqueforti, Geotrichum candidum, Neurospora crassa, Paecilomyces variotii, and Rhizopus oligosporus.

193. The method of claim 190, wherein the filamentous fungi is Aspergillus oryzae.

194. The method of claim 190, wherein the filamentous fungi is Fusarium venenatum.

195. The method of claim 190, wherein the filamentous fungi is Neurospora crassa.

196. A food analog produced by any one of the methods of claims 57-195.

197. The food analog of claim 196, wherein the food analog is a seafood.

198. The food analog of claim 196 or 197, wherein the food analog comprises: about 20% to about 90% dry weight of bacterial cellulose; about 0.05% to about 80% dry weight of eukaryotic protein;Atty Docket No.: AQCF-002 / 01WO 348530-2029 about 0.05% to about 5% dry weight of polyunsaturated fatty acid; a flavoring agent; a coloring agent; and, optionally, about 1% to about 80% dry weight of a supplemental nutrient; and / or a freeze-thaw stabilizer.

199. The food analog of any one of claims 196-198, wherein the food analog is wrapped in rice, and / or seaweed, or stuffed into a dumpling.

200. The food analog of any one of claims 196-199, comprising a plurality of layers of composite material alternating with a high internal phase emulsion.

201. A method for producing a composition comprising bacterial cellulose, comprising: culturing a microbial consortium comprising at least one species of cellulose producing bacteria and at least one species of filamentous fungi under conditions, and for a time period sufficient, to produce a bacterial cellulose composition.

202. The method of claim 201, wherein the bacteria do not comprise lactic acid bacteria or an agricultural substrate.

203. The method of claim 201, wherein the fungi are present in the microbial consortium at an amount at least 3% of wet weight.

204. The method of claim 201, wherein the bacteria are present in the microbial consortium at an amount at least any of 1%, at least 2%, at least 5%, at least 10% of wet weight.

205. The method of claim 201, wherein the conditions comprise a culture medium having one or more of glucose, fructose, peptone, yeast extract, disodium phosphate, magnesium sulfate heptahydrate, and potassium hydrogen phosphate.

206. The method of claim 201, wherein the conditions comprise a carbon source having one or more of: glucose, fructose, sucrose, lactose, maltose, galactose, trehalose, allulose, maltotriose, honey and molasses.

207. The method of claim 206, wherein the carbon source comprises a non-sugar carbon source.

208. The method of claim 206, wherein the carbon source comprises one or more of: ethanol, methanol, sorbitol, mannitol, xanthan, agar, alginate, and konjac glucomannan.

209. The method of claim 201, wherein the conditions comprise a nitrogen source present in an amount of at least 5 grams per liter, at least 7.5 grams per liter, at least 10 grams per liter or at least 15 grams per liter.Atty Docket No.: AQCF-002 / 01WO 348530-2029 210. The method of claim 209, wherein the nitrogen source is an organic nitrogen source, and the organic nitrogen source is present in an amount of at least 5 grams per liter.

211. The method of claim 210, wherein the organic nitrogen source is present in the culture medium in an amount of at least 0.5% by weight.

212. The method of claim 210, wherein the organic nitrogen source comprises amino acids, polypeptides, nucleotides or nucleic acids.

213. The method of claim 210, wherein the organic nitrogen source comprises a yeast extract, a peptone, or an agricultural product comprising amino acids (e.g., a hydrolyzed corn protein, a hydrolyzed soy protein, a hydrolyzed pea protein, and a corn steep liquor).

214. The method of claim 209, wherein the nitrogen source is an inorganic nitrogen source, e.g., a nitrate salt, an ammonia salt, a urea compound, nitrogen gas, and ammonium hydroxide.

215. The method of claim 201, wherein the conditions comprise yeast, bacteria, nutrients, probiotics, microbes, a vinegar by-product of an aerobic digestion of sugar and nitrogen, and / or a prebiotic.

216. The method of claim 201, wherein the conditions comprise a fermentation culture having a volume of at least 100 ml, 250 ml, 500 ml, 1 liter, 2 liters, 5 liters or 10 liters.

217. The method of claim 201, wherein the conditions comprise a fermentation vessel having a tray surface area of at least 400 cm2and a depth of at least 2 cm2.

218. The method of claim 217, wherein the fermentation vessel comprises a tray having a surface area of at least 400 cm2and a depth of at least 2 cm, e.g., having a surface area of at least 600 cm2and a depth of at least 3 cm.

219. The method of claim 217, wherein the fermentation vessel comprises a tray having a surface area of at least 600 cm2and a depth of at least 3 cm.

220. The method of claim 201, wherein the method comprises aerating the culture.

221. The method of claim 220, wherein aeration is performed by providing air with an air pump.

222. The method of claim 201, wherein the conditions comprise an open fermentation vessel.

223. The method of any one of claims 217-219, wherein the tray is covered with a porous material.

224. The method of any one of claims 217-219, wherein the tray is covered to reduce but not eliminate evaporation, and to allow oxygen to flow to the fermentation vessel.

225. The method of claim 201, comprising fermenting for 5 days to 25 days.

226. The method of claim 225, wherein fermenting comprises maintaining temperature between about 40ºF to about 122ºF.Atty Docket No.: AQCF-002 / 01WO 348530-2029 227. The method of claim 225, wherein fermenting comprises maintaining temperature between about 50ºF to about 90ºF, between about 60ºF to about 80ºF, between about 65ºF to about 75ºF, or at about 68ºF.

228. The method of claim 216, wherein the fermentation culture is started at pH around 4.

5.

229. The method of claim 216, wherein the fermentation culture is maintained between about pH 4.0 and about pH 5.

0.

230. The method of claim 225, wherein the fermenting comprises maintaining humidity between 20% and 90% RH, e.g., between 40% and 60% RH or about 50% RH.

231. The method of any one of claims 217-219 and 222, comprising covering the fermentation vessel with a cover comprising one or a plurality of apertures having one or a plurality of shapes, wherein the cellulose composition forms in the apertures and takes the shape of the apertures.

232. The method of any one of claims 217-219 and 222, wherein a plurality of fermentation vessels are stacked on top of each other.

233. A system comprising: (a) an incubator comprising an incubator space; (b) a temperature regulator configured to control temperature in the incubator space; (c) a humidifier configured to control humidity within the incubator space; and (d) inside the incubator space, at least one tray having a culture wherein the culture has a volume-to-surface area ratio of at least 3:1 wherein the culture comprises a co-culture of bacteria and fungi.

234. The system of claim 233, further comprising an air source that delivers air to the culture.

235. A system to optimize a growth and a production of a co-culture that forms a product comprising a high-protein, high-fiber material, the system comprising: a housing unit comprising stacked trays housing a seed liquid inoculated with a starter culture.

236. The system of claim 235, wherein the seed liquid is a prepared broth comprising a feedstock.

237. The system of claim 236, wherein the feedstock comprises sugars and nutrients.

238. The system of claim 237, wherein the sugars are selected from the group consisting of: glucose, fructose, sucrose, lactose, galactose, maltose, trehalose, allulose, and maltotriose.Atty Docket No.: AQCF-002 / 01WO 348530-2029 239. The system of claim 237, wherein the nutrients are selected from the group consisting of honey and molasses.

240. The system of claim 236, wherein the feedstock comprises infused Camellia sinensis, infused Ilex guayusa, infused Coffea arabica, or infused Coffea robusta.

241. The system of claim 235, wherein each of the stacked trays are loosely covered to reduce an evaporation rate and to allow oxygen to flow to the seed liquid and the starter culture.

242. The system of claim 241, wherein a gap exists between each tray of the stacked trays to allow for heat and humidity transfer between the stacked trays.

243. The system of claim 241, wherein the fungi comprise a tea fungus.

244. The system of claim 243, wherein the tea fungus comprises Medusomyces gisevii Lindau.

245. The system of claim 241, wherein the fungi is used in a food application.

246. The system of claim 245, wherein the fungi is used in the food application, and wherein the food application comprises a food source or a protein source.

247. The system of claim 235 or 241, wherein the stacked trays are stacked vertically to allow for a maintenance of temperature and humidity.

248. The system of claim 247, wherein the temperature is maintained between approximately 40ºF to approximately 122ºF.

249. The system of claim 247, wherein the humidity is maintained between 20-90 %RH.

250. The system of claim 247, wherein the humidity is maintained at 90 %RH.

251. The system of claim 233 or 235, wherein the culture comprises fungi, bacteria, nutrients, probiotics, microbes, a vinegar by-product of an aerobic digestion of glucose and nitrogen, and / or prebiotics.

252. An alkaline aqueous solution comprising: 0.1% (w / w) to 1.0% (w / w) beet juice; 0.02% (w / w) to 0.1 % (w / w) canthaxanthin; 0.1 % (w / w) to 1.0 % (w / w) trisodium phosphate; and 0.05% (w / w) to 0.15% (w / w) protein.

253. The solution of claim 252, wherein the solution does not contain a dissolved sugar.

254. The solution of claim 252, wherein the solution further comprises one or more of a flavoring agent, an oil, a stabilizing agent, a nutrient, and / or a tenderizing agent.

255. The solution of claim 252, wherein the solution has a pH between 8 and 12.

256. An acidic aqueous solution comprising:Atty Docket No.: AQCF-002 / 01WO 348530-2029 an oxidizing agent; and 0.0005% (w / w) to 0.05 % (w / w) lactic acid.

257. The solution of claim 256, wherein the oxidizing agent is 1.0% (w / w) to 2.0% (w / w) rosemary extract.

258. The solution of claim 256, wherein the oxidizing agent is 1.5% (w / w) rosemary extract.

259. The solution of claim 256, comprising 0.002% (w / w) lactic acid.

260. The solution of claim 256, comprising: 1.5% (w / w) rosemary extract; and 0.002% (w / w) lactic acid.

261. The solution of claim 256, wherein the solution does not contain a dissolved sugar.

262. The solution of claim 256, wherein the solution has a pH between 2 and 6.

263. The solution of claim 262, wherein the pH of the solution is about 4.

3.

264. The solution of claim 252 or 256, further comprising a solid polysaccharide.

265. The solution of claim 264, wherein the polysaccharide further comprises a chemically linked protein, wherein the protein is chemically linked to a coloring agent.

266. The solution of claim 264 or 265, wherein the polysaccharide comprises bacterial cellulose.

267. The solution of claim 266, wherein the bacterial cellulose further comprises eukaryotic cellular material.

268. The solution of claim 267, wherein the eukaryotic cellular material comprises fungal cellular material.

269. The solution of any one of claims 264-266, wherein the weight ratio of the polysaccharide to the alkaline or acidic solution is from 1:1 to 5:

1.

270. The solution of claim 269, wherein the weight ratio is 2:

1.

271. A method for making a composite material, comprising: (a) culturing bacterial cells in a first culture medium to produce a scaffold of bacterial cellulose in the culture; (b) isolating the scaffold of bacterial cellulose; (c) culturing eukaryotic cells with the isolated scaffold in a second culture medium; and (d) removing the second culture medium, thereby providing a composite material.Atty Docket No.: AQCF-002 / 01WO 348530-2029 272. The method of claim 271, wherein the bacterial cells comprise one or more bacteria selected from Acetobacter, Bacillus, Bifidobacterium, Brachybacterium, Brevibacterium, Carnobacterium, Corynebacterium, Enterococcus, Gluconobacter, Gluconacetobacter, Corynebacterium, Halomonas, Komagataeibacter, Lactobacillus, Lactococcus, Leuconostoc, Macrococcus, Microbacterium, Micrococcus, Oenocuccus, Propionibacterium, Proteus, Pseudomonas, Psychrobacter, Streptococcus, Streptomyces, Tetragenococcus, Weissella and Zymomonas.

273. The method of claim 271, wherein the bacterial cells are cells of Komagataeibacter intermedius, Komagataeibacter swingsii, Komagataeibacter melomenusus, Komagataeibacter europaeus, Komagataeibacter xylinus, Komagataeibacter hansenii, or Komagataeibacter rhaeticus.

274. The method of claim 271, wherein the first culture medium is Hestrin Schram (HS) medium.

275. The method of claim 271, wherein the eukaryotic cells comprise plant cells or non-human animal cells.

276. The method of claim 271, wherein the eukaryotic cells comprise human cells.

277. The method of claim 271, wherein the eukaryotic cells comprise fungal cells.

278. The method of claim 277, wherein the fungal cells comprise Aspergillus oryzae.

279. The method of claim 271, wherein the second culture medium comprises Yeast Extract- Malt Extract (YM) medium.

280. The method of claim 271, wherein the eukaryotic cells comprise vertebrate cells.

281. The method of claim 280, wherein the vertebrate cells comprise cells selected from the group consisting of bovine cells, ovine cells, porcine cells, piscine cells, avian cells, shark cells, reptilian cells and amphibian cells.

282. The method of claim 280, wherein the vertebrate cells comprise piscine cells.

283. The method of claim 271, wherein the second culture medium comprises MEM supplemented with 10% FBS, glutamine, penicillin, and streptomycin.

284. The method of claim 271, wherein, in step (b), isolating comprises removing the culture medium from the scaffold.

285. The method of claim 271, wherein, in step (b), isolating comprises decellularizing the scaffold, e.g., by boiling in an alkaline solution or an acidic solution.

286. The method of claim 271, further comprising killing at least some or all of the eukaryotic cells.Atty Docket No.: AQCF-002 / 01WO 348530-2029 287. The food analog of claim 198, wherein the fatty acid comprises one or more fish oils.

288. The food analog of claim 198, wherein the fatty acid comprises an omega-3 polyunsaturated fatty acid.

289. The food analog of claim 288, wherein the omega-3 polyunsaturated fatty acid is eicosapentaenoic acid and / or docosahexaenoic acid.

290. The food analog of claim 198, wherein the flavoring agent provides fish flavor.

291. The food analog of claim 198, wherein the flavoring agent and / or the supplemental nutrient comprise a yeast extract.

292. The food analog of claim 198, comprising a plurality of layers of the analogue food product separated by one or more layers of a high internal phase emulsion.

293. A composite material comprising: (a) a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel, and (b) cellular material from a eukaryotic cell.

294. The composite material of claim 293, wherein the hydrogel contains voids, further wherein at least some of the eukaryotic cellular material is present in part or all of the voids.

295. The composite material of claim 293, wherein the cellular material comprises protein.

296. The composite material of claim 295, comprising at least any of 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% protein by dry weight.

297. The composite material of claim 293, wherein the eukaryotic cell is a fungal cell.

298. The composite material of claim 297, wherein the fungal cell is Aspergillus oryzae.

299. The composite material of claim 293, wherein the eukaryotic cell is a non-human animal cell or a plant cell.

300. The composite material of claim 293, further comprising one or more of a coloring agent, a flavoring agent, a supplemental nutrient, and a freeze-thaw stabilizer.

301. A method for making a composite material, the method comprising culturing fungal cells on: a chitosan-alginate hydrogel; an alginate-gelatin polymer; cellulose acetate fibers; cellulose acetate-chitosan fibers;Atty Docket No.: AQCF-002 / 01WO 348530-2029 an agarose hydrogel; or an agarose-alginate hydrogel.

302. The method of claim 301, wherein the fungal cells are cells of Aspergillus oryzae.

303. A culture comprising: a chitosan-alginate hydrogel, an alginate-gelatin polymer, cellulose acetate fibers, cellulose acetate-chitosan fibers, an agarose hydrogel, or an agarose-alginate hydrogel; fungal cells; and a culture medium.

304. The culture of claim 303, wherein the fungal cells are cells of Aspergillus oryzae.

305. A kit comprising the edible whole cut tuna analog of any one of claims 1-5, the edible shrimp analog of any one of claims 6-8, the edible scallop analog of any one of claims 9- 13, or the food analog of any one of claims 196-200; and one or more of rice, seaweed, soy sauce, wasabi and one or more chopsticks.

306. A method of producing a composite material comprising: (a) co-culturing one or more bacteria and one or more fungi in a culture medium comprising a carbon source, a nitrogen source, and nutrients for time sufficient to form a composite material at least 2.5 mm thick comprising a scaffold of bacterial cellulose and fungal protein; (b) culturing one or more bacteria for time sufficient to form a composite material at least 2.5 mm thick comprising a scaffold of bacterial cellulose, and, optionally, killing bacteria in the composite material; and culturing the composite material with one or more fungi in a culture medium comprising a carbon source, a nitrogen source and nutrients for time sufficient for the fungi to infiltrate the scaffold; (c) harvesting the composite material and treating it to kill bacterial and fungal cells, e.g., by heating in an acidic solution or an alkaline solution, e.g., at 90°C; (d) optionally, cutting the composite material into a plurality of pieces; and (e) marinating the composite material in a solution comprising one or more flavorings and one or more colorants.

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