Precision Fermentation as an Alternative to Animal Protein, a Review

Marilia M. Knychala; Larissa A. Boing; Jaciane L. Ienczak; Débora Trichez; Boris U. Stambuk

doi:10.3390/fermentation10060315

journal article Open Access Jun 14, 2024

Precision Fermentation as an Alternative to Animal Protein, a Review

Marilia M. Knychala

Larissa A. Boing Jaciane L. Ienczak Débora Trichez

Boris U. Stambuk

Fermentation Vol. 10 No. 6 pp. 315 · MDPI AG

View at Publisher Save 10.3390/fermentation10060315

Abstract

The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. The rising demands of consumers for food products that are safe, healthy, and have animal welfare standards have led to an increased interest in alternative proteins and the development of the cellular agriculture field. Within this innovative field, precision fermentation has emerged as a promising technological solution to produce proteins with reduced ecological footprints. This review provides a summary of the environmental impacts related to the current global food production, and explores how precision fermentation can contribute to address these issues. Additionally, we report on the main animal-derived proteins produced by precision fermentation, with a particular focus on those used in the food and nutraceutical industries. The general principles of precision fermentation will be explained, including strain and bioprocess optimization. Examples of efficient recombinant protein production by bacteria and yeasts, such as milk proteins, egg-white proteins, structural and flavoring proteins, will also be addressed, along with case examples of companies producing these recombinant proteins at a commercial scale. Through these examples, we explore how precision fermentation supports sustainable food production and holds the potential for significant innovations in the sector.

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Details

Published: Jun 14, 2024
Vol/Issue: 10(6)
Pages: 315
License: View

Authors

M

Marilia M. Knychala

Department of Biochemistry, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil

L

Larissa A. Boing

Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil

J

Jaciane L. Ienczak

Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil

D

Débora Trichez

Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil

B

Boris U. Stambuk

Department of Biochemistry, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil

Funding

Brazilian agencies National Council for Scientific and Technological Development Award: 151874/2022-0

project “INCT Yeasts: Biodiversity, preservation and biotechnological innovation” Award: 151874/2022-0

Cite This Article

Marilia M. Knychala, Larissa A. Boing, Jaciane L. Ienczak, et al. (2024). Precision Fermentation as an Alternative to Animal Protein, a Review. Fermentation, 10(6), 315. https://doi.org/10.3390/fermentation10060315

Precision Fermentation as an Alternative to Animal Protein, a Review

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