Next Article in Journal
Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying
Next Article in Special Issue
Combination of Synergic Enzymes and Ultrasounds as an Effective Pretreatment Process to Break Microalgal Cell Wall and Enhance Algal Oil Extraction
Previous Article in Journal
Oral Mucosa as a Potential Site for Diagnosis and Treatment of Allergic and Autoimmune Diseases
Review

Microbes: Food for the Future

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy
*
Author to whom correspondence should be addressed.
Academic Editors: Tomas Lafarga and Francisco Gabriel Acién Fernández
Received: 7 April 2021 / Revised: 24 April 2021 / Accepted: 25 April 2021 / Published: 28 April 2021
Current projections estimate that in 2050 about 10 billion people will inhabit the earth and food production will need to increase by more than 60%. Food security will therefore represent a matter of global concern not easily tackled with current agriculture practices and curbed by the increasing scarcity of natural resources and climate change. Disrupting technologies are urgently needed to improve the efficiency of the food production system and to reduce the negative externalities of agriculture (soil erosion, desertification, air pollution, water and soil contamination, biodiversity loss, etc.). Among the most innovative technologies, the production of microbial protein (MP) in controlled and intensive systems called “bioreactors” is receiving increasing attention from research and industry. MP has low arable land requirements, does not directly compete with crop-based food commodities, and uses fertilizers with an almost 100% efficiency. This review considers the potential and limitations of four MP sources currently tested at pilot level or sold as food or feed ingredients: hydrogen oxidizing bacteria (HOB), methanotrophs, fungi, and microalgae (cyanobacteria). The environmental impacts (energy, land, water use, and GHG emissions) of these MP sources are compared with those of plant, animal, insect, and cultured meat-based proteins. Prices are reported to address whether MP may compete with traditional protein sources. Microalgae cultivation under artificial light is discussed as a strategy to ensure independence from weather conditions, continuous operation over the year, as well as high-quality biomass. The main challenges to the spreading of MP use are discussed. View Full-Text
Keywords: microbial protein; HOB; methanotrophs; mycoprotein; yeasts; cyanobacteria; microalgae cultivation with artificial light microbial protein; HOB; methanotrophs; mycoprotein; yeasts; cyanobacteria; microalgae cultivation with artificial light
Show Figures

Graphical abstract

MDPI and ACS Style

Ciani, M.; Lippolis, A.; Fava, F.; Rodolfi, L.; Niccolai, A.; Tredici, M.R. Microbes: Food for the Future. Foods 2021, 10, 971. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10050971

AMA Style

Ciani M, Lippolis A, Fava F, Rodolfi L, Niccolai A, Tredici MR. Microbes: Food for the Future. Foods. 2021; 10(5):971. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10050971

Chicago/Turabian Style

Ciani, Matilde, Antonio Lippolis, Federico Fava, Liliana Rodolfi, Alberto Niccolai, and Mario R. Tredici 2021. "Microbes: Food for the Future" Foods 10, no. 5: 971. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10050971

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop