用于食品和饲料生产的单细胞蛋白质 (SCP) 技术的最新进展和挑战

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY NPJ Science of Food Pub Date : 2024-09-18 DOI:10.1038/s41538-024-00299-2

Yu Pin Li, Fatemeh Ahmadi, Khalil Kariman, Maximilian Lackner

{"title":"用于食品和饲料生产的单细胞蛋白质 (SCP) 技术的最新进展和挑战","authors":"Yu Pin Li, Fatemeh Ahmadi, Khalil Kariman, Maximilian Lackner","doi":"10.1038/s41538-024-00299-2","DOIUrl":null,"url":null,"abstract":"The global population is increasing, with a predicted demand for 1250 million tonnes of animal-derived protein by 2050, which will be difficult to meet. Single-cell protein (SCP) offers a sustainable solution. This review covers SCP production mechanisms, microbial and substrate choices, and advancements in metabolic engineering and CRISPR-Cas. It emphasizes second-generation substrates and fermentation for a circular economy. Despite challenges like high nucleic acid content, SCP promises to solve the global nutrition problem.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-25"},"PeriodicalIF":6.3000,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00299-2.pdf","citationCount":"0","resultStr":"{\"title\":\"Recent advances and challenges in single cell protein (SCP) technologies for food and feed production\",\"authors\":\"Yu Pin Li, Fatemeh Ahmadi, Khalil Kariman, Maximilian Lackner\",\"doi\":\"10.1038/s41538-024-00299-2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The global population is increasing, with a predicted demand for 1250 million tonnes of animal-derived protein by 2050, which will be difficult to meet. Single-cell protein (SCP) offers a sustainable solution. This review covers SCP production mechanisms, microbial and substrate choices, and advancements in metabolic engineering and CRISPR-Cas. It emphasizes second-generation substrates and fermentation for a circular economy. Despite challenges like high nucleic acid content, SCP promises to solve the global nutrition problem.\",\"PeriodicalId\":19367,\"journal\":{\"name\":\"NPJ Science of Food\",\"volume\":\" \",\"pages\":\"1-25\"},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2024-09-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.nature.com/articles/s41538-024-00299-2.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"NPJ Science of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.nature.com/articles/s41538-024-00299-2\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"NPJ Science of Food","FirstCategoryId":"97","ListUrlMain":"https://www.nature.com/articles/s41538-024-00299-2","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

全球人口不断增长，预计到 2050 年，动物源蛋白质的需求量将达到 1.25 亿吨，而这一需求量将难以满足。单细胞蛋白（SCP）提供了一种可持续的解决方案。本综述涵盖 SCP 的生产机制、微生物和底物的选择，以及代谢工程和 CRISPR-Cas 的进展。它强调了第二代底物和发酵以实现循环经济。尽管存在高核酸含量等挑战，SCP 仍有望解决全球营养问题。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

摘要图片

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

Recent advances and challenges in single cell protein (SCP) technologies for food and feed production

The global population is increasing, with a predicted demand for 1250 million tonnes of animal-derived protein by 2050, which will be difficult to meet. Single-cell protein (SCP) offers a sustainable solution. This review covers SCP production mechanisms, microbial and substrate choices, and advancements in metabolic engineering and CRISPR-Cas. It emphasizes second-generation substrates and fermentation for a circular economy. Despite challenges like high nucleic acid content, SCP promises to solve the global nutrition problem.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.