Microbial protein: future sustainable food supply route with low environmental footprint

Matassa, Silvio, Boon, Nico, Pikaar, Ilje and Verstraete, Willy (2016) Microbial protein: future sustainable food supply route with low environmental footprint. Microbial Biotechnology, 9 5: 568-575. doi:10.1111/1751-7915.12369

Author Matassa, Silvio
Boon, Nico
Pikaar, Ilje
Verstraete, Willy
Title Microbial protein: future sustainable food supply route with low environmental footprint
Journal name Microbial Biotechnology   Check publisher's open access policy
ISSN 1751-7915
Publication date 2016-09-01
Sub-type Article (original research)
DOI 10.1111/1751-7915.12369
Open Access Status DOI
Volume 9
Issue 5
Start page 568
End page 575
Total pages 8
Place of publication Chichester, United Kingdom
Publisher John Wiley & Sons
Language eng
Subject 1305 Biotechnology
1502 Bioengineering
1303 Biochemistry
2402 Applied Microbiology and Biotechnology
Abstract Microbial biotechnology has a long history of producing feeds and foods. The key feature of today's market economy is that protein production by conventional agriculture based food supply chains is becoming a major issue in terms of global environmental pollution such as diffuse nutrient and greenhouse gas emissions, land use and water footprint. Time has come to re-assess the current potentials of producing protein-rich feed or food additives in the form of algae, yeasts, fungi and plain bacterial cellular biomass, producible with a lower environmental footprint compared with other plant or animal-based alternatives. A major driver is the need to no longer disintegrate but rather upgrade a variety of low-value organic and inorganic side streams in our current non-cyclic economy. In this context, microbial bioconversions of such valuable matters to nutritive microbial cells and cell components are a powerful asset. The worldwide market of animal protein is of the order of several hundred million tons per year, that of plant protein several billion tons of protein per year; hence, the expansion of the production of microbial protein does not pose disruptive challenges towards the process of the latter. Besides protein as nutritive compounds, also other cellular components such as lipids (single cell oil), polyhydroxybuthyrate, exopolymeric saccharides, carotenoids, ectorines, (pro)vitamins and essential amino acids can be of value for the growing domain of novel nutrition. In order for microbial protein as feed or food to become a major and sustainable alternative, addressing the challenges of creating awareness and achieving public and broader regulatory acceptance are real and need to be addressed with care and expedience.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Civil Engineering Publications
HERDC Pre-Audit
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 2 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 2 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Tue, 11 Oct 2016, 11:23:44 EST by System User on behalf of Learning and Research Services (UQ Library)