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用微生物和碳中和原料去碳化粮食系统
Niaz Mahmud1,2, Kayode J Taiwo2, Joseph G Usack3,4,2
1Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA.
Annual review of food science and technology
|December 3, 2024
概括
使用二氧化碳 (CO2) 的微生物食品生产为碳中和提供了一条可持续的途径. 在成本效益高的原料,加工和消费者对这种变革性食品技术的接受方面,仍然存在挑战.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续发展 可持续性 可持续性
背景情况:
- 利用二氧化碳 (CO2) 和衍生出的C1-C2化合物用于微生物食品生产,为减轻温室气体排放提供了一种可持续的方法.
- 这项技术支持碳中立性,通过通过自和异微生物产生富含营养的微生物生物质和生物化合物.
研究的目的:
- 提供微生物食品系统的概述,探索从原料到下游加工的技术方面.
- 分析下一代微生物食品产品的发展中市场,工业格局,经济驱动因素和趋势.
主要方法:
- 关于微生物食物系统,碳固化平台和生物反应器操作的文献综述.
- 分析市场动态,工业因素,经济驱动因素以及微生物食品生产的新兴趋势.
主要成果:
- 微生物食品系统为可持续食品生产和碳中和提供了可行的途径.
- 重要挑战包括原料的成本效益,下游加工效率和消费者接受度.
结论:
- 转向微生物食品生产的转变在食品行业是显而易见的.
- 创新解决方案和合作对于克服挑战和确保微生物食品的商业成功至关重要,从而使食品系统脱碳.
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