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Light-Controlled Fermentations for Microbial Chemical and Protein Production
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Transition from fermentation to precision fermentation: Role in sustainable food system
Oluwatobi Victoria Obayomi1,2, Adekunbi Adetola Malomo3, Abiola Folakemi Olaniran1
1Department of Food Science and Nutrition, Landmark University, Omu-Aran, Kwara State, Nigeria.
Biotechnology Reports (Amsterdam, Netherlands)
|March 11, 2026
Summary
Precision fermentation transforms traditional food preservation into a high-tech platform for creating valuable compounds. This advanced method offers significant opportunities for improving global nutrition and sustainable food systems.
Area of Science:
- Food Science and Technology
- Biotechnology
- Synthetic Biology
Background:
- Traditional fermentation, used for centuries in food preservation (e.g., bread, cheese), has evolved significantly.
- Advances in genetic engineering and synthetic biology since the 1970s have refined fermentation into a precise technological platform.
Purpose of the Study:
- To review the evolution from traditional to precision fermentation.
- To evaluate precision fermentation's role in sustainable food production and human health.
- To address feasibility, implementation challenges, and opportunities.
Main Methods:
- Review of technological innovations in fermentation.
- Critical evaluation of precision fermentation's impact.
- Analysis of environmental, economic, and systemic factors.
Main Results:
- Precision fermentation enables targeted biosynthesis of high-value compounds like proteins and enzymes.
- This technology has broad applications in the food and health sectors.
- Significant opportunities exist for enhancing global nutrition and well-being.
Conclusions:
- Precision fermentation represents a major advancement over traditional methods.
- It offers potential for more sustainable food production and improved human health.
- Addressing implementation challenges is key to realizing its full potential for resilient food systems.
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