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使用鱼细胞用于培养海鲜生产的挑战

Angela Trace¹, Miriam Wankell¹, Craig McFarlane¹

¹Department of Biomedical Science and Molecular Biology, Australian Institute of Tropical Medicine and Health, College of Public Health, Medical and Veterinary Sciences, James Cook University, 1 James Cook Drive, Townsville, QLD 4811 Australia.

Food science and biotechnology

|March 25, 2025

概括

培养的海鲜为传统来源提供了可持续的蛋白质替代品. 克服技术和消费者障碍是其主流采用全球粮食安全的关键.

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.
可持续农业可持续农业

背景情况:

全球人口不断增长需要可持续的蛋白质来源.
当前的粮食系统在可持续地满足营养需求方面面临着挑战.
培养的肉类是重点,但培养的海鲜具有显著的可持续性潜力.

研究的目的:

审查阻碍培养海鲜的发展和采用障碍的障碍.
突出培养海鲜对蛋白质可用性和可持续性的重要性.
为研究机构,公司和利益相关者确定挑战.

主要方法:

关于培养海鲜技术的文献综述.
分析技术,经济和社会障碍.
综合市场引进面临的挑战.

主要成果:

主要障碍包括缺乏细胞系和负担得起的生长介质.
公共认知,道德,口味和食品安全是重要的障碍.
需要跨学科的合作来应对这些挑战.

结论:

培养海产品需要专注的研究和开发来克服技术障碍.
解决消费者担忧和确保安全对于市场接受至关重要.
优先考虑种植的海鲜可以提高全球蛋白质的可用性和资源的可持续性.

关键词:

生物制造生物制造生物制造培养鱼类产品中的产品.培养的海鲜和海产品鱼类鱼类鱼类鱼类鱼类海鲜海鲜海鲜海鲜海鲜

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