Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources

Fermentation, Год журнала: 2025, Номер 11(1), С. 24 - 24

Опубликована: Янв. 9, 2025

Climate change and environmental impacts from greenhouse gas emissions have spurred on efforts to reduce these emissions. Meat production, especially cattle, is a significant contributor, releasing methane—a far more potent than CO2—and driving deforestation for pastureland. As sustainable alternative, Single-Cell Protein (SCP), derived microorganisms like bacteria, yeast, algae, offers high nutritional value with lower impact. SCP production has advanced through process optimization, the use of eco-friendly substrates such as agro-industrial food waste, cultivation safe classified Generally Regarded Safe (GRAS). Innovations in flavor texture, including myoglobin natural polymers mimic meat properties, further improved SCP’s appeal. Despite advances, challenges remain optimizing parameters, enhancing sensory acceptance, ensuring regulatory compliance market introduction. This review explores potential serve protein source, addressing both concerns demands. It highlights recent advancements techniques improvements while discussing their role environmentally friendly health-conscious systems. stands out promising solution reducing emissions, offering an efficient alternative conventional sources.

Язык: Английский

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Synthesis of single cell protein from C1-derived dihydroxyacetone by Candida utilis

Systems Microbiology and Biomanufacturing, Год журнала: 2025, Номер unknown

Опубликована: Фев. 20, 2025

Язык: Английский

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Fungi as a Source of Single Cell Proteins

IGI Global eBooks, Год журнала: 2025, Номер unknown, С. 163 - 190

Опубликована: Март 14, 2025

Fungi offer a promising solution for sustainable protein production and global food security as single-cell sources (SCPs). Their rapid growth, diverse substrate utilization, high content make them attractive candidates. Key fungal species, including filamentous fungi yeasts, are explored their characteristics applications. Various substrates, focusing on waste valorization circular economy integration, analyzed SCP production. Bioprocess engineering aspects, such fermentation methods, bioreactor designs, process optimization, discussed. The nutritional value, safety, applications of SCPs, ranging from feed to nutraceuticals, bioelectronics, packaging materials, examined. Challenges in scaling up production, technical, economic, consumer acceptance issues, addressed, along with advances genetic engineering, biorefinery novel extraction technologies. economic environmental impacts evaluated.

Язык: Английский

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Market Assessment on White Oyster Mushroom in Luzon, Philippines

Journal of Management Studies and Development, Год журнала: 2025, Номер 4(01), С. 1 - 23

Опубликована: Фев. 18, 2025

This study analyzed the market for white oyster mushrooms and evaluated labeling, packaging, compliance. It focused on growers sellers in Luzon, Philippines, specifically Region III, IV-A, Bicol Region. The was assessed based consumer preferences, pricing, aesthetics, product quality. Production factors included human resources, logistic support, freshness, quality standards, opportunities. Findings revealed a high demand fresh mushrooms, often used as meat substitutes. Top by-products were mushroom chicharron, sisig, pickled lumpia, embutido, tempura, flavored ice cream. Consumers satisfied with prices taste but indicated need improved Producers recognized potential agreed government business strategy support. However, challenges limited freshness maintenance, concluded that there is strong opportunity their by-products, improvements standards are essential.

Язык: Английский

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Influence of mycelial integrity damaged by ultrasonic treatment on product textural properties and in vitro digestibility

Food Chemistry, Год журнала: 2024, Номер 463, С. 141536 - 141536

Опубликована: Окт. 5, 2024

Язык: Английский

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Production of Microorganism-Based Low-Calorie Sugars

Опубликована: Янв. 1, 2024

Язык: Английский

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Precision fermentation in the realm of microbial protein production: State-of-the-art and future insights

Food Research International, Год журнала: 2024, Номер 200, С. 115527 - 115527

Опубликована: Дек. 18, 2024

Язык: Английский

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