Raw material selection for sustainable fermentation-derived alternative protein production: a review

Abstract

The expanding field of alternative proteins represents a transformative approach to addressing global food security and sustainability challenges. Among these, fermentation-derived alternative proteins cultivated from microorganisms such as fungi, bacteria, and algae offer a promising avenue for sustainable protein production. This review explores the selection and utilization of raw materials to produce microbial proteins through fermentation processes. Critical raw materials include agricultural byproducts, industrial waste streams, and specifically designed feedstocks, which not only mitigate environmental footprint but also enhance the economic viability of production systems. The utilization of lignocellulosic biomass and molasses has demonstrated considerable promise, attributed to their abundant and renewable nature. The review underscored the necessity of exploring specific areas to enhance the viability of producing microbial protein from diverse raw materials. These areas include improving pre-treatment strategies to enhance substrate suitability for fermentation, optimizing fermentation processes for increased yield and reduced costs, and developing more resilient microorganisms capable of thriving on varied substrates. These strategies are crucial for advancing the production of alternative proteins through fermentation, in addition to raw material selection, which is vital in the scalability and sustainability of alternative protein production through fermentation, emphasizing the need for continued research and innovation in this field.

Funding

Natural Sciences and Engineering Research Council of Canada,(554777-202)