MICROBIAL FERMENTATION FOR SUSTAINABLE FOOD PRODUCTION: ENGINEERED MICROORGANISMS FOR ALTERNATIVE PROTEINS AND FOOD INGREDIENTS
Keywords:
microbial fermentation, engineered microorganisms, alternative proteins, food sustainability, bioprocess engineering, food securityAbstract
Global food security is under increasing strain due to rapid population growth, climate change, and the degradation of natural resources. Traditional agriculture, particularly livestock farming, contributes significantly to environmental challenges, accounting for 14.5% of global greenhouse gas emissions, extensive water consumption, and deforestation. In response to these concerns, microbial fermentation has emerged as a sustainable alternative for protein production. This paper investigates the application of microbial fermentation, specifically the use of engineered microorganisms, to produce alternative proteins with reduced environmental impact. Key microorganisms, such as Saccharomyces cerevisiae, Escherichia coli, and Corynebacterium glutamicum, are examined for their potential to produce high-quality proteins through advanced genetic engineering techniques like CRISPR-Cas9 and metabolic pathway optimization. The study compares the environmental and economic benefits of microbial fermentation to traditional livestock farming, demonstrating significant reductions in land use, water consumption, and greenhouse gas emissions. Furthermore, the scalability and cost-effectiveness of microbial fermentation present it as a viable solution to meet the increasing global demand for sustainable food sources. This paper highlights the potential of microbial fermentation to transform the global food system, offering a pathway to enhance food security while mitigating environmental degradation.
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