Recycling carbon for sustainable protein production using gas fermentation. (August 2022)

• Record Type: Journal Article
• Authors: Marcellin, Esteban; Angenent, Largus T; Nielsen, Lars K; Molitor, Bastian
• Is Part Of: Current opinion in biotechnology. Volume 76(2022)
• Publication Date: 2022-08
• Subjects: Biotechnology -- Periodicals; 660.6
• DOI: 10.1016/j.copbio.2022.102723
• Languages: English
• ISSNs: 0958-1669

Abstract

Abstract : Current food production practices contribute significantly to climate change. To transition into a sustainable future, a combination of new food habits and a radical food production innovation must occur. Single-cell protein from microbial fermentation can profoundly impact sustainability. This review paper explores opportunities offered by gas fermentation to completely replace our reliance on fossil fuels for the production of food. Together with synthetic biology, designed microbial proteins from gas fermentation have the potential to reduce our dependence on fossil fuels and make food production more sustainable. Graphical Abstract: ga1 Highlights: The human population will reach 10 billion people in the next three decades. Food production is currently a big contributor to greenhouse gas generation. The climate crisis requires urgent alternatives for protein production. Gas fermentation offers an alternative to produce sustainable edible products. Synthetic biology offers an opportunity to create engineered nutritional foods.