Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world (2023)
- Authors:
- USP affiliated authors: KUMAR, ANUJ - EEL ; ALVES, SAMARA CARDOSO - EEL ; RUIZ, ERICK DIAZ - EEL ; LISBOA, BRUNA - BIOTECNOLOGIA
- Unidades: EEL; BIOTECNOLOGIA
- DOI: 10.1016/j.foodres.2023.112596
- Subjects: BIOTECNOLOGIA; SUSTENTABILIDADE
- Keywords: Single-cell protein; Microbial meat; Protein production; Sustainability
- Agências de fomento:
- Language: Inglês
- Abstract: In the modern world, animal and plant protein may not meet the sustainability criteria due to their high need for arable land and potable water consumption, among other practices. Considering the growing population and food shortage, finding alternative protein sources for human consumption is an urgent issue that needs to be solved, especially in developing countries. In this context, microbial bioconversion of valuable materials in nutritious microbial cells represent a sustainable alternative to the food chain. Microbial protein, also known as single-cell protein (SCP), consist of algae biomass, fungi or bacteria that are currently used as food source for both humans and animals. Besides contributing as a sustainable source of protein to feed the world, producing SCP, is important to reduce waste disposal problems and production costs meeting the sustainable development goals. However, for microbial protein as feed or food to become an important and sustainable alternative, addressing the challenges of raising awareness and achieving wider public regulatory acceptance is real and must be addressed with care and convenience. In this work, we critically reviewed the potential technologies for microbial protein production, its benefits, safety, and limitations associated with its uses, and perspectives for broader large-scale implementation. We argue that the information documented in this manuscript will assist in developing microbial meat as a major protein source for the vegan world.
- Imprenta:
- Source:
- Título do periódico: Food research international
- ISSN: 1873-7145
- Volume/Número/Paginação/Ano: v.166, art. 112596, p.1-12, 2023
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: green
- Licença: other-oa
-
ABNT
ALVES, Samara Cardoso et al. Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world. Food research international, v. 166, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112596. Acesso em: 27 abr. 2024. -
APA
Alves, S. C., Ruiz, E. D., Lisboa, B., Sharma, M., Mussatto, S. I., Thakur, V. K., et al. (2023). Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world. Food research international, 166, 1-12. doi:10.1016/j.foodres.2023.112596 -
NLM
Alves SC, Ruiz ED, Lisboa B, Sharma M, Mussatto SI, Thakur VK, Kalaskar DM, Gupta VK, Chandel AK. Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world [Internet]. Food research international. 2023 ;166 1-12.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1016/j.foodres.2023.112596 -
Vancouver
Alves SC, Ruiz ED, Lisboa B, Sharma M, Mussatto SI, Thakur VK, Kalaskar DM, Gupta VK, Chandel AK. Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world [Internet]. Food research international. 2023 ;166 1-12.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1016/j.foodres.2023.112596 - Avaliação da produção de 2,3-butanodiol a partir de glicerol por <i>Klebsiella oxytoca</i> em diferentes condições de pH em frascos agitados
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Informações sobre o DOI: 10.1016/j.foodres.2023.112596 (Fonte: oaDOI API)
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