Microbial food: microorganisms repurposed for our food
Summary Sustainable food production is a key to solve complicated and intertwined issues of overpopulation, climate change, environment and sustainability. Microorganisms, which have been routinely consumed as a part of fermented foods and more recently as probiotic dietary supplements, can be repur...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Microbial Biotechnology |
| Online Access: | https://doi.org/10.1111/1751-7915.13911 |
| _version_ | 1798021895004618752 |
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| author | Kyeong Rok Choi Hye Eun Yu Sang Yup Lee |
| author_facet | Kyeong Rok Choi Hye Eun Yu Sang Yup Lee |
| author_sort | Kyeong Rok Choi |
| collection | DOAJ |
| description | Summary Sustainable food production is a key to solve complicated and intertwined issues of overpopulation, climate change, environment and sustainability. Microorganisms, which have been routinely consumed as a part of fermented foods and more recently as probiotic dietary supplements, can be repurposed for our food to present a sustainable solution to current food production system. This paper begins with three snapshots of our future life with microbial foods. Next, the importance, possible forms, and raw materials (i.e. microorganisms and their carbon and energy sources) of microbial foods are discussed. In addition, the production strategies, further applications and current limitations of microbial foods are discussed. |
| first_indexed | 2024-04-11T17:20:59Z |
| format | Article |
| id | doaj.art-1705dd58117c483985dd83232426cd48 |
| institution | Directory Open Access Journal |
| issn | 1751-7915 |
| language | English |
| last_indexed | 2024-04-11T17:20:59Z |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Microbial Biotechnology |
| spelling | doaj.art-1705dd58117c483985dd83232426cd482022-12-22T04:12:29ZengWileyMicrobial Biotechnology1751-79152022-01-01151182510.1111/1751-7915.13911Microbial food: microorganisms repurposed for our foodKyeong Rok Choi0Hye Eun Yu1Sang Yup Lee2Metabolic and Biomolecular Engineering National Research Laboratory Systems Metabolic Engineering and Systems Healthcare Cross Generation Collaborative Laboratory Department of Chemical and Biomolecular Engineering (BK21 four) Institute for the BioCentury Korea Advanced Institute of Science and Technology (KAIST) 291 Daehak‐ro, Yuseong‐gu Daejeon 34141 KoreaMetabolic and Biomolecular Engineering National Research Laboratory Systems Metabolic Engineering and Systems Healthcare Cross Generation Collaborative Laboratory Department of Chemical and Biomolecular Engineering (BK21 four) Institute for the BioCentury Korea Advanced Institute of Science and Technology (KAIST) 291 Daehak‐ro, Yuseong‐gu Daejeon 34141 KoreaMetabolic and Biomolecular Engineering National Research Laboratory Systems Metabolic Engineering and Systems Healthcare Cross Generation Collaborative Laboratory Department of Chemical and Biomolecular Engineering (BK21 four) Institute for the BioCentury Korea Advanced Institute of Science and Technology (KAIST) 291 Daehak‐ro, Yuseong‐gu Daejeon 34141 KoreaSummary Sustainable food production is a key to solve complicated and intertwined issues of overpopulation, climate change, environment and sustainability. Microorganisms, which have been routinely consumed as a part of fermented foods and more recently as probiotic dietary supplements, can be repurposed for our food to present a sustainable solution to current food production system. This paper begins with three snapshots of our future life with microbial foods. Next, the importance, possible forms, and raw materials (i.e. microorganisms and their carbon and energy sources) of microbial foods are discussed. In addition, the production strategies, further applications and current limitations of microbial foods are discussed.https://doi.org/10.1111/1751-7915.13911 |
| spellingShingle | Kyeong Rok Choi Hye Eun Yu Sang Yup Lee Microbial food: microorganisms repurposed for our food Microbial Biotechnology |
| title | Microbial food: microorganisms repurposed for our food |
| title_full | Microbial food: microorganisms repurposed for our food |
| title_fullStr | Microbial food: microorganisms repurposed for our food |
| title_full_unstemmed | Microbial food: microorganisms repurposed for our food |
| title_short | Microbial food: microorganisms repurposed for our food |
| title_sort | microbial food microorganisms repurposed for our food |
| url | https://doi.org/10.1111/1751-7915.13911 |
| work_keys_str_mv | AT kyeongrokchoi microbialfoodmicroorganismsrepurposedforourfood AT hyeeunyu microbialfoodmicroorganismsrepurposedforourfood AT sangyuplee microbialfoodmicroorganismsrepurposedforourfood |