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From microbial proteins to cultivated meat for alternative meat-like products: a review on sustainable fermentation

Fernando Roberto Paz Cedeno1, Olumide Joseph Olubiyo1, Sungil Ferreira2

  • 1Department of Food Science, The University of ArkansasSystem - Division of Agriculture (UADA), , Fayetteville, AR, 72704, USA.

Journal of Biological Engineering
|May 14, 2025
PubMed

Keywords:
Agricultural by-productsBioenergy integrationBiomass fermentationCircular economyEnvironmental impact

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