Biomass-Based Microbial Protein Production: A Review of Processing and Properties

Area of Science:

• Biotechnology and Sustainable Food Systems
• Green Chemistry Applications
• Microbial Fermentation Technologies

Background:

• Growing global population and changing diets increase pressure on food resources.
• Animal protein production raises sustainability concerns due to significant environmental impact.
• Microbial proteins (MPs) emerge as a promising, eco-friendly alternative protein source.

Purpose of the Study:

• To review the manufacturing aspects and characteristics of microbial proteins (MPs).
• To highlight the potential of MPs as sustainable ingredients in the food and feed industries.
• To explore the use of agricultural residues and lignocellulosic biomass for MP production.

Main Methods:

• Review of scientific literature on microbial protein production.
• Analysis of various substrates (agricultural residues, lignocellulosic biomass) and microorganisms (bacteria, yeast, fungi, algae).
• Examination of conversion processes (chemical, physical, biological) to fermentable sugars and fermentation methods (e.g., submerged cultures).

Main Results:

• MP production offers environmental benefits, including reduced deforestation and CO2 emissions.
• MPs derived from waste materials provide sustainability, cost-effectiveness, and waste reduction.
• MPs possess versatile properties suitable for diverse applications in food and feed.

Conclusions:

• Microbial proteins represent a key strategy for sustainable food and feed production.
• Optimizing MP manufacturing and understanding their properties are crucial for industry innovation.
• The utilization of MPs aligns with green chemistry principles for resource conservation and sustainability.