Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Saint Lucia, Queensland, Australia.
Fonterra Research and Development Centre, Palmerston North, New Zealand.
Compr Rev Food Sci Food Saf. 2024 Jul;23(4):e13375. doi: 10.1111/1541-4337.13375.
Increasing global consumption of protein over the last five decades, coupled with concerns about the impact on emissions of animal-based protein production, has created interest in alternative protein sources. Microbial proteins (MPs), derived through the fermentation of agro-industrial byproducts, present a promising option. This review assesses a century of advancements in this domain. We conducted a comprehensive review and meta-analysis, examining 347 relevant research papers to identify trends, technological advancements, and key influencing factors in the production of MP. The analysis covered the types of feedstocks and microbes, fermentation methods, and the implications of nucleic acid content on the food-grade quality of proteins. A conditional inference tree model and Bayesian factor were used to ascertain the impact of various parameters on protein content. Out of all the studied parameters, such as type of feedstock (lignocellulose, free sugars, gases, and others), type of fermentation (solid, liquid, gas), type of microbe (bacteria, fungi, yeast, and mix), and operating parameters (temperature, time, and pH), the type of fermentation and microbe were identified as the largest influences on protein content. Gas and liquid fermentation demonstrated higher protein content, averaging 52% and 42%, respectively. Among microbes, bacterial species produced a higher protein content of 51%. The suitable operating parameters, such as pH, time, and temperature, were also identified for different microbes. The results point to opportunities for continued innovation in feedstock, microbes, and regulatory alignment to fully realize the potential of MP in contributing to global food security and sustainability goals.
在过去的五十年中，全球对蛋白质的消费不断增加，再加上人们对动物蛋白生产对排放的影响的担忧，这引发了人们对替代蛋白质来源的兴趣。微生物蛋白（MP）是通过农业工业副产物的发酵获得的，是一种很有前途的选择。本综述评估了该领域一个世纪以来的进展。我们进行了全面的综述和荟萃分析，研究了 347 篇相关研究论文，以确定 MP 生产中的趋势、技术进步和关键影响因素。该分析涵盖了饲料和微生物的类型、发酵方法以及核酸含量对蛋白质食品级质量的影响。使用条件推理树模型和贝叶斯因子来确定各种参数对蛋白质含量的影响。在所有研究的参数中，例如饲料类型（木质纤维素、游离糖、气体和其他）、发酵类型（固体、液体、气体）、微生物类型（细菌、真菌、酵母和混合）和操作参数（温度、时间和 pH），发酵类型和微生物被确定为对蛋白质含量影响最大的因素。气体和液体发酵的蛋白质含量较高，分别平均为 52%和 42%。在微生物中，细菌种类产生的蛋白质含量更高，为 51%。还确定了不同微生物的合适操作参数，如 pH、时间和温度。结果表明，在饲料、微生物和法规调整方面有机会进行持续创新，以充分发挥 MP 在促进全球粮食安全和可持续性目标方面的潜力。
