生物
人类健康
持续性
生物技术
食品加工中的发酵
生物量(生态学)
食物系统
食品加工
食品微生物学
发酵
食品科学
生化工程
粮食安全
生态学
细菌
工程类
环境卫生
农业
乳酸
医学
遗传学
作者
Leonie Johanna Jahn,Vayu Maini Rekdal,Morten Otto Alexander Sommer
出处
期刊:Cell
[Elsevier]
日期:2023-02-01
卷期号:186 (3): 469-478
被引量:24
标识
DOI:10.1016/j.cell.2022.12.002
摘要
Summary
The current food production system is negatively impacting planetary and human health. A transition to a sustainable and fair food system is urgently needed. Microorganisms are likely enablers of this process, as they can produce delicious and healthy microbial foods with low environmental footprints. We review traditional and current approaches to microbial foods, such as fermented foods, microbial biomass, and food ingredients derived from microbial fermentations. We discuss how future advances in science-driven fermentation, synthetic biology, and sustainable feedstocks enable a new generation of microbial foods, potentially impacting the sustainability, resilience, and health effects of our food system.
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