Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing
Next Sustainability,
Journal Year:
2025,
Volume and Issue:
6, P. 100105 - 100105
Published: Jan. 1, 2025
Language: Английский
Where Biology Meets Engineering: Scaling Up Microbial Nutraceuticals to Bridge Nutrition, Therapeutics, and Global Impact
Microorganisms,
Journal Year:
2025,
Volume and Issue:
13(3), P. 566 - 566
Published: March 2, 2025
The
global
nutraceutical
industry
is
experiencing
a
paradigm
shift,
driven
by
an
increasing
demand
for
functional
foods
and
dietary
supplements
that
address
malnutrition
chronic
diseases
such
as
obesity,
diabetes,
cardiovascular
conditions,
cancer.
Traditional
plant-
animal-derived
nutraceuticals
face
limitations
in
scalability,
cost,
environmental
impact,
paving
the
way
microbial
biotechnology
sustainable
alternative.
Microbial
cells
act
bio-factories,
converting
nutrients
like
glucose
amino
acids
into
valuable
products
polyunsaturated
fatty
(PUFAs),
peptides,
other
bioactive
compounds.
By
harnessing
their
natural
metabolic
capabilities,
microorganisms
efficiently
synthesize
these
compounds,
making
production
effective
approach
development.
This
review
explores
transformative
role
of
platforms
nutraceuticals,
emphasizing
advanced
fermentation
techniques,
synthetic
biology,
engineering.
It
addresses
challenges
optimizing
strains,
ensuring
product
quality,
scaling
while
navigating
regulatory
frameworks.
Furthermore,
highlights
cutting-edge
technologies
CRISPR/Cas9
genome
editing,
adaptive
evolution
strain
enhancement,
bioreactor
innovations
to
enhance
yield
efficiency.
With
focus
on
sustainability
precision,
positioned
game-changer
industry,
offering
eco-friendly
scalable
solutions
meet
health
needs.
integration
omics
exploration
novel
sources
hold
potential
revolutionize
this
field,
aligning
with
growing
consumer
innovative
products.
Language: Английский
Technological Innovations and Applications of Microbial Protein Production: From Genetic Engineering to Sustainable Manufacturing
Fermentation,
Journal Year:
2025,
Volume and Issue:
11(3), P. 133 - 133
Published: March 10, 2025
Facing
global
climate
change,
resource
shortages,
and
the
urgent
need
for
carbon
neutrality
goals,
microbial
protein
production
has
demonstrated
significant
potential
in
fields
of
food,
pharmaceuticals,
industrial
applications
[...]
Language: Английский
Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat
Foods,
Journal Year:
2025,
Volume and Issue:
14(6), P. 1015 - 1015
Published: March 17, 2025
In
this
study,
three
types
of
non-meat
proteins,
including
soybean
protein,
wheat
gluten,
and
whey
were
used
as
additives
to
improve
the
3D
printing
performance
chicken
meat.
The
effects
proteins
on
rheological
behavior,
textural
properties,
moisture
characteristics,
microstructure
gels
investigated.
Chicken
meat
paste
without
added
was
taken
a
control.
Rheological
results
showed
that
addition
increased
apparent
viscosity
storage
modulus
paste.
Textural
properties
gels,
hardness,
chewiness,
cohesiveness,
springiness,
resilience
also
improved.
with
protein
became
denser
more
compact,
improved
connectivity.
Nuclear
magnetic
resonance
signals
bound
water,
immobilized
free
water
moved
left
towards
lower
relaxation
time
(p
<
0.05)
part
immobile
changed
water.
samples
containing
15%
exhibited
good
shape-forming
shape-keeping
capacities.
There
an
obvious
increase
in
hardness
(1991.40
±
88.22
g),
springiness
(0.92
0.00),
cohesiveness
(0.72
0.01),
gumminess
(1299.14
21.21),
(0.34
0.01)
these
samples.
cooking
loss
2.46
0.36%,
which
significantly
than
other
treatments
0.05).
summary,
protein-added
great
potential
for
printing.
Language: Английский
Industrial Microbial Technologies for Feed Protein Production from Non-Protein Nitrogen
Microorganisms,
Journal Year:
2025,
Volume and Issue:
13(4), P. 742 - 742
Published: March 25, 2025
Due
to
the
increasing
global
demand
for
feed
protein,
microbial
protein
has
great
potential
of
being
able
sustainably.
However,
application
in
animal
cultivation
industry
is
still
limited
by
its
high
cost
and
availability
on
scale.
From
viewpoint
industrial
production,
it
vital
specify
crucial
processes
components
further
technical
exploration
process
optimization.
This
article
presents
state-of-the-art
technologies
non-protein
nitrogen
(NPN)
assimilation
production.
Nitrogen
sources
are
one
main
factors
media
used
large-scale
fermentation.
Therefore,
available
NPN
synthesis,
utilization
mechanisms,
fermentation
corresponding
strain
reviewed
this
paper.
Especially,
random
mutagenesis
adaptive
laboratory
evolution
(ALE)
approach
combined
with
(ultra-)
throughput
screening
provided
impetus
increase
yield.
Despite
underlying
technological
advances
production
extensive
research
development
efforts
required
before
commercial
feed.
Language: Английский
The Role of Whey in Functional Microorganism Growth and Metabolite Generation: A Biotechnological Perspective
Foods,
Journal Year:
2025,
Volume and Issue:
14(9), P. 1488 - 1488
Published: April 24, 2025
The
valorization
of
cheese
whey,
a
rich
by-product
the
dairy
industry
that
is
in
lactose
(approx.
70%),
proteins
(14%),
and
minerals
(9%),
represents
promising
approach
for
microbial
fermentation.
With
global
whey
production
exceeding
200
million
tons
annually,
high
biochemical
oxygen
demand
underlines
important
need
sustainable
processing
alternatives.
This
review
explores
biotechnological
potential
as
fermentation
medium
by
examining
its
chemical
composition,
interactions,
ability
to
support
synthesis
valuable
metabolites.
Functional
microorganisms
such
lactic
acid
bacteria
(Lactobacillus
helveticus,
L.
acidophilus),
yeasts
(Kluyveromyces
marxianus),
actinobacteria,
filamentous
fungi
(Aspergillus
oryzae)
have
demonstrated
efficiently
convert
into
wide
range
bioactive
compounds,
including
organic
acids,
exopolysaccharides
(EPSs),
bacteriocins,
enzymes,
peptides.
To
enhance
growth
metabolite
production,
can
be
carried
out
using
various
techniques,
batch,
fed-batch,
continuous
immobilized
cell
fermentation,
membrane
bioreactors.
These
bioprocessing
methods
improve
substrate
utilization
yields,
contributing
efficient
whey.
compounds
diverse
applications
food,
pharmaceuticals,
agriculture,
biofuels
strengthen
role
resource.
Patents
clinical
studies
confirm
bioactivities
whey-derived
metabolites
their
industrial
potential.
Whey
peptides
provide
antihypertensive,
antioxidant,
immunomodulatory,
antimicrobial
benefits,
while
bacteriocins
EPSs
act
natural
preservatives
foods
pharmaceuticals.
Also,
acids
propionic
biopreservatives
food
safety
health-promoting
formulations.
results
emphasize
whey’s
significant
relevance
sustainable,
cost-efficient
high-quality
pharmaceutical,
agricultural,
bioenergy
sectors.
Language: Английский