Precision Fermentation as an Alternative to Animal Protein, a Review

Fermentation, Journal Year: 2024, Volume and Issue: 10(6), P. 315 - 315

Published: June 14, 2024

The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. rising demands of consumers for products that are safe, healthy, and have animal welfare standards led an increased interest in alternative proteins the development cellular agriculture field. Within this innovative field, precision fermentation has emerged as a promising technological solution produce with reduced ecological footprints. This review provides summary related current production, explores how can contribute address these issues. Additionally, we report on main animal-derived produced by fermentation, particular focus those used nutraceutical industries. general principles will be explained, strain bioprocess optimization. Examples efficient recombinant protein bacteria yeasts, such milk proteins, egg-white structural flavoring also addressed, along case examples companies producing at commercial scale. Through examples, explore supports sustainable holds potential innovations sector.

Language: Английский

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Computer-aided chemical engineering research advances in precision fermentation

Current Opinion in Food Science, Journal Year: 2024, Volume and Issue: 58, P. 101196 - 101196

Published: July 10, 2024

Precision fermentation is a promising food production technology that uses micro-organisms to produce specific proteins, fats, and vitamins, offering more sustainable alternative animal agriculture. This review explores recent advances in computer-aided chemical engineering research within precision fermentation, focusing on process systems (PSE), control, artificial intelligence. PSE offers important synthesis optimisation tools for helping evaluate environmental impacts economic feasibility during design. Advanced control strategies, such as soft sensors, can improve productivity yield. Artificial intelligence methods, surrogate modelling, enable rapid experimentation, optimisation, scale-up, accelerating development. These pave the way play greater role system of future.

Language: Английский

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Distinctive Lipogenic Gene Expression Patterns in the Mammary Glands of Dairy Cows Are Associated with the Unique Fatty Acid Composition of Bovine Milk Fat

Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 412 - 412

Published: Jan. 27, 2025

Fat composition is largely responsible for the technological and rheological properties of cow milk dairy products. Bovine fat unique in terms its fatty acid positional distribution, with about 25% acids being short- medium-chain, which are synthesized de novo mammary gland not present extra-mammary tissues. With aim to identify potential genetic factors bovine fat, we extracted genes GO annotations related lipid metabolism performed a gene expression mega-analysis. Overall, different lipogenic tissues (i.e., mammary, liver, adipose) displayed discerned patterns. In PCA, liver was significantly separated from adipose correlation analysis synthetase (FASN) gene, notable differences among were found. gland, majority (~70%) negatively correlated FASN expression, whereas only 18% adipose. Only few positively exclusively including AGPAT1 AGPAT6, also had highest compared Looking at levels (TPM) revealed significant expressions activation by ligation CoA, according their carbon chain length. Notably, ACSS1 converts acetate acetyl-CoA, long-chain lower expressions. The findings study suggest that results distinct patterns involved synthesis downstream utilization.

Language: Английский

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Transforming plant‐based alternatives by harnessing precision fermentation for next‐generation ingredients

Journal of the Science of Food and Agriculture, Journal Year: 2025, Volume and Issue: unknown

Published: March 4, 2025

Global levels of critical food insecurity continue to rise as the projected population is expected reach approximately 10 billion in 2050. Meeting growing demands for protein, improved nutritional quality, and environmental sustainability requires transitioning from animal-sourced products. Plant-based products have emerged most prominent major alternative solution toward improving current production system; however, plant-based come with their flaws. Generating flavorful, nutritious, high-protein derived entirely plant sources typically lacks consumer acceptance. However, field precision fermentation within systems offers a substantial enhancing revolutionizing derive more textural analogs. Precision entails genetically modifying microorganisms such yeast, bacteria, microalgae, fungi, generate specific proteins, carbohydrates, lipids, vitamins, flavonoids. closing flavor gap between traditional animal-based This process provides controlled key ingredients that may improve final product's safety, sustainability, sensory value. Currently, well-known example fermented integrated into foods heme protein burgers, but there even greater potential. review highlights through microbial enhance organoleptic quality alternatives. © 2025 Society Chemical Industry.

Language: Английский

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Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Foods, Journal Year: 2024, Volume and Issue: 13(7), P. 1010 - 1010

Published: March 26, 2024

Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived cell-cultured algal mycoproteins the major types of alternative emerged in recent years. This review addresses alternative-protein categories reviews their definitions, current market statuses, production methods, regulations different countries, safety assessments, nutrition functionalities applications, and, finally, sensory properties consumer perception. Knowledge relative to traditional dairy is also addressed. Opportunities challenges associated with these discussed. Future research directions proposed better understand technologies develop consumer-acceptable final products.

Language: Английский

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Precision Fermentation as an Alternative to Animal Protein, a Review

Published: May 1, 2024

The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. rising demands of consumers for products that are safe, healthy, and have animal welfare standards led an increased interest in alternative proteins the development cellular agriculture field. Within this innovative field, precision fermentation emerges as a promising technological solution produce with reduced ecological footprints. This review provides summary related current production, explore how can contribute address these issues. Additionally, we will report on main animal-derived produced by fermentation, particular focus those used nutraceutical industries. general principles be explained, strain bioprocess optimization. Examples efficient recombinant protein bacteria yeasts, such milk proteins, egg-white structural flavoring also addressed, along case examples companies producing commercial scale. Through examples, supports sustainable holds potential innovations sector.

Language: Английский

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What next for mycoprotein?

Current Opinion in Food Science, Journal Year: 2024, Volume and Issue: 58, P. 101199 - 101199

Published: July 26, 2024

Mycoprotein is a protein-rich food ingredient derived from cultivated fungal mycelium. Mycoprotein-containing meat imitation products were first commercialized nearly 40 years ago and have since become safe, nutritious, generally well-established vegetarian alternative for consumers wishing to reduce or completely avoid consumption. In just the past few years, there has been notable resurgence in mycoprotein innovation with many new companies developing novel while also employing wider range of species as well cultivation methods. However, questions remain about how successful regard its sustainability resilience production potential further market growth globally.

Language: Английский

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Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes

Current Biology, Journal Year: 2024, Volume and Issue: 34(21), P. R1094 - R1108

Published: Nov. 1, 2024

Language: Английский

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Innovations and challenges in collagen and gelatin production through precision fermentation

World Journal of Microbiology and Biotechnology, Journal Year: 2025, Volume and Issue: 41(2)

Published: Feb. 1, 2025

Language: Английский

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Heat-set gelation of milk- and fermentation-derived β-lactoglobulin variants

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111192 - 111192

Published: Feb. 1, 2025

Language: Английский

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