干旱区生态环境知识资源中心(Arid): Microbes: Food for the Future

Arid

DOI	10.3390/foods10050971
	Microbes: Food for the Future
	Ciani, Matilde; Lippolis, Antonio; Fava, Federico; Rodolfi, Liliana; Niccolai, Alberto; Tredici, Mario R.
通讯作者	Tredici, MR (corresponding author), Univ Florence, Dept Agr Food Environm & Forestry DAGRI, Piazzale Cascine 18, I-50144 Florence, Italy.
来源期刊	FOODS
EISSN	2304-8158
出版年	2021
卷号	10 期号:5
英文摘要	Current projections estimate that in 2050 about 10 billion people will inhabit the earth and food production will need to increase by more than 60%. Food security will therefore represent a matter of global concern not easily tackled with current agriculture practices and curbed by the increasing scarcity of natural resources and climate change. Disrupting technologies are urgently needed to improve the efficiency of the food production system and to reduce the negative externalities of agriculture (soil erosion, desertification, air pollution, water and soil contamination, biodiversity loss, etc.). Among the most innovative technologies, the production of microbial protein (MP) in controlled and intensive systems called bioreactors is receiving increasing attention from research and industry. MP has low arable land requirements, does not directly compete with crop-based food commodities, and uses fertilizers with an almost 100% efficiency. This review considers the potential and limitations of four MP sources currently tested at pilot level or sold as food or feed ingredients: hydrogen oxidizing bacteria (HOB), methanotrophs, fungi, and microalgae (cyanobacteria). The environmental impacts (energy, land, water use, and GHG emissions) of these MP sources are compared with those of plant, animal, insect, and cultured meat-based proteins. Prices are reported to address whether MP may compete with traditional protein sources. Microalgae cultivation under artificial light is discussed as a strategy to ensure independence from weather conditions, continuous operation over the year, as well as high-quality biomass. The main challenges to the spreading of MP use are discussed.
英文关键词	microbial protein HOB methanotrophs mycoprotein yeasts cyanobacteria microalgae cultivation with artificial light
类型	Review
语种	英语
开放获取类型	Green Published, gold
收录类别	SCI-E
WOS记录号	WOS:000653859400001
WOS关键词	ARTHROSPIRA-PLATENSIS ; CULTURED MEAT ; WATER FOOTPRINT ; MICROALGAE ; BIOMASS ; GREEN ; CULTIVATION ; CONSUMPTION ; CAPTURE ; SAFETY
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/350235
作者单位	[Ciani, Matilde; Lippolis, Antonio; Fava, Federico; Rodolfi, Liliana; Niccolai, Alberto; Tredici, Mario R.] Univ Florence, Dept Agr Food Environm & Forestry DAGRI, Piazzale Cascine 18, I-50144 Florence, Italy
推荐引用方式 GB/T 7714	Ciani, Matilde,Lippolis, Antonio,Fava, Federico,et al. Microbes: Food for the Future[J],2021,10(5).
APA	Ciani, Matilde,Lippolis, Antonio,Fava, Federico,Rodolfi, Liliana,Niccolai, Alberto,&Tredici, Mario R..(2021).Microbes: Food for the Future.FOODS,10(5).
MLA	Ciani, Matilde,et al."Microbes: Food for the Future".FOODS 10.5(2021).