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Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world

Cardoso Alves, Samara; Díaz-Ruiz, Erick; Lisboa, Bruna; Sharma, Minaxi; Mussatto, Solange I; Kumar Thakur, Vijay; Kalaskar, Deepak M; ... Chandel, Anuj K; + view all (2023) Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world. Food Research International , 166 , Article 112596. 10.1016/j.foodres.2023.112596. Green open access

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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.

Type: Article
Title: Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world
Open access status: An open access version is available from UCL Discovery
DOI: 10.1016/j.foodres.2023.112596
Publisher version: https://doi.org/10.1016/j.foodres.2023.112596
Language: English
Additional information: This version is the author accepted manuscript. For information on re-use, please refer to the publisher's terms and conditions.
Keywords: Single-cell protein, Microbial meat, Protein production, Sustainability
UCL classification: UCL
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Medical Sciences
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Medical Sciences > Div of Surgery and Interventional Sci
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Medical Sciences > Div of Surgery and Interventional Sci > Department of Ortho and MSK Science
URI: https://discovery.ucl.ac.uk/id/eprint/10165307
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