Jahn Leonie J, Rekdal Vayu M, Sommer Morten O A
Novo Nordisk Foundation Center for Biosustainability, DTU Biosustain, Kgs. Lyngby, Denmark.
Novo Nordisk Foundation Center for Biosustainability, DTU Biosustain, Kgs. Lyngby, Denmark; Joint BioEnergy Institute, Emeryville, CA 94608, USA; Department of Bioengineering, University of California, Berkeley, Berkeley, CA 94720, USA.
Cell. 2023 Feb 2;186(3):469-478. doi: 10.1016/j.cell.2022.12.002. Epub 2023 Jan 18.
The current food production system is negatively impacting planetary and human health. A transition to a sustainable and fair food system is urgently needed. Microorganisms are likely enablers of this process, as they can produce delicious and healthy microbial foods with low environmental footprints. We review traditional and current approaches to microbial foods, such as fermented foods, microbial biomass, and food ingredients derived from microbial fermentations. We discuss how future advances in science-driven fermentation, synthetic biology, and sustainable feedstocks enable a new generation of microbial foods, potentially impacting the sustainability, resilience, and health effects of our food system.
当前的粮食生产系统正在对地球和人类健康产生负面影响。迫切需要向可持续和公平的粮食系统转型。微生物很可能是这一过程的推动者，因为它们可以生产出美味且健康、对环境影响小的微生物食品。我们回顾了传统的和当前的微生物食品生产方法，如发酵食品、微生物生物质以及微生物发酵衍生的食品成分。我们讨论了科学驱动的发酵、合成生物学和可持续原料方面的未来进展如何催生新一代微生物食品，这可能会影响我们粮食系统的可持续性、恢复力和健康效益。
