Cedeno Fernando Roberto Paz, Olubiyo Olumide Joseph, Ferreira Sungil
Department of Food Science, The University of ArkansasSystem - Division of Agriculture (UADA), , Fayetteville, AR, 72704, USA.
J Biol Eng. 2025 May 14;19(1):44. doi: 10.1186/s13036-025-00509-9.
The global demand for protein is rapidly increasing due to population growth and changing dietary preferences, highlighting the need for sustainable alternatives to traditional animal-based proteins. This review explores cultivated meat and microbial alternative proteins, focusing on their potential to meet nutritional needs while mitigating environmental impacts. It also examines the production of cultivated meat as well as various sources of microbial proteins, including mycoproteins, bacterial proteins, and microalgae, highlighting their nutritional profiles, production methods, and commercial applications. This includes an evaluation of the state of commercialization of mycoproteins and the innovative use of agricultural and industrial by-products as substrates for microbial fermentation. The integration of microbial protein production with the bioenergy sector is evaluated as a relevant alternative to attain a synergetic effect between energy and food production systems. Ultimately, this work aims to underscore the importance of microbial proteins in advancing towards a more sustainable protein production system, offering insights into current challenges and future opportunities in the field of fermentation to produce alternative proteins.
由于人口增长和饮食偏好的变化，全球对蛋白质的需求正在迅速增加，这凸显了对传统动物源蛋白质的可持续替代方案的需求。本综述探讨了养殖肉和微生物替代蛋白质，重点关注它们在满足营养需求的同时减轻环境影响的潜力。它还研究了养殖肉的生产以及微生物蛋白质的各种来源，包括真菌蛋白、细菌蛋白和微藻，突出了它们的营养成分、生产方法和商业应用。这包括对真菌蛋白商业化状况的评估，以及将农业和工业副产品创新用作微生物发酵底物的情况。微生物蛋白质生产与生物能源部门的整合被评估为在能源和粮食生产系统之间实现协同效应的一种相关替代方案。最终，这项工作旨在强调微生物蛋白质在迈向更可持续的蛋白质生产系统方面的重要性，深入了解发酵领域生产替代蛋白质的当前挑战和未来机遇。
