Open AccessMicrobial food: microorganisms repurposed for our food
Author(s) -
Choi Kyeong Rok,
Yu Hye Eun,
Lee Sang Yup
Publication year - 2022
Publication title -
microbial biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.287
H-Index - 74
ISSN - 1751-7915
DOI - 10.1111/1751-7915.13911
Subject(s) - microorganism , food processing , sustainability , production (economics) , microbiology and biotechnology , food systems , beneficial organism , raw material , business , food science , environmental science , food security , biochemical engineering , biology , ecology , agriculture , bacteria , engineering , economics , genetics , macroeconomics
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.