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Fermented foods, feeds and beverages
1Institute of Food Science, Cornell University, Geneva, New York 14456, USA.
Biotechnology Advances
|January 1, 1983
Summary
Indigenous fermented foods offer a sustainable protein source for a growing global population. Mushrooms, a type of microbial protein, are a promising option for expanding food supplies using agricultural waste.
Area of Science:
- Food Science
- Microbiology
- Sustainable Agriculture
Background:
- Global population growth necessitates innovative food sources.
- Indigenous fermented foods are gaining research interest worldwide.
- Microbial protein, or single cell protein (SCP), is a key area of development.
Purpose of the Study:
- To highlight the growing importance of indigenous fermented foods.
- To discuss the potential of microbial protein in global food security.
- To explore current opportunities for expanding human food supply.
Main Methods:
- Review of existing literature on fermented foods and microbial protein.
- Analysis of population growth trends and food supply challenges.
- Assessment of the potential of mushrooms as a food source.
Main Results:
- Indigenous fermented foods are crucial for feeding a growing population.
- Single cell protein (SCP) shows future potential for animal and human consumption.
- Mushrooms are a viable microbial protein source, utilizing agricultural waste.
Conclusions:
- Fermented foods and microbial protein are vital for future food security.
- Mushrooms represent a significant opportunity to increase food availability.
- Further research into SCP safety and processing is needed for human consumption.