摘要
【Abstract】Increasing global consumption of protein over the last five decades, coupled with concerns about the impact on emissions of animal‐based protein production, has created interest in alternative protein sources. Microbial proteins (MPs), derived through the fermentation of agro‐industrial byproducts, present a promising option. This review assesses a century of advancements in this domain. We conducted a comprehensive review and meta‐analysis, examining 347 relevant research papers to identify trends, technological advancements, and key influencing factors in the production of MP. The analysis covered the types of feedstocks and microbes, fermentation methods, and the implications of nucleic acid content on the food‐grade quality of proteins. A conditional inference tree model and Bayesian factor were used to ascertain the impact of various parameters on protein content. Out of all the studied parameters, such as type of feedstock (lignocellulose, free sugars, gases, and others), type of fermentation (solid, liquid, gas), type of microbe (bacteria, fungi, yeast, and mix), and operating parameters (temperature, time, and pH), the type of fermentation and microbe were identified as the largest influences on protein content. Gas and liquid fermentation demonstrated higher protein content, averaging 52% and 42%, respectively. Among microbes, bacterial species produced a higher protein content of 51%. The suitable operating parameters, such as pH, time, and temperature, were also identified for different microbes. The results point to opportunities for continued innovation in feedstock, microbes, and regulatory alignment to fully realize the potential of MP in contributing to global food security and sustainability goals.
摘要译文
【摘要】在过去的五十年中，增加了全球蛋白质的全球消费，再加上对基于动物蛋白质产生的影响的影响的担忧，引起了人们对替代蛋白质来源的兴趣。通过农业工业副产品的发酵得出的微生物蛋白（MPS）提出了有希望的选择。这篇评论评估了该领域的一个世纪进步。我们进行了全面的综述和荟萃分析，研究了347个相关研究论文，以确定MP生产中趋势，技术进步和关键影响因素。该分析涵盖了原料和微生物的类型，发酵方法以及核酸含量对蛋白质食品级别质量的影响。有条件的推理树模型和贝叶斯因子用于确定各种参数对蛋白质含量的影响。在所有研究的参数中，例如原料类型（木质纤维素，游离糖，气体等），发酵类型（固体，液体，气体），类型的微生物（细菌，真菌，酵母和混合物）和操作参数（温度，时间和pH），发酵和微生物的类型被确定为对蛋白质含量的最大影响。气体和液体发酵表现出较高的蛋白质含量，平均分别为52％和42％。在微生物中，细菌物种产生的蛋白质含量较高，为51％。还为不同的微生物确定了合适的工作参数，例如pH，时间和温度。结果表明，在原料，微生物和监管一致性中持续创新的机会充分实现了国会议员在促进全球粮食安全和可持续性目标方面的潜力。
Cresha Gracy Nadar (0000-0002-1316-6582) [1];Andrew Fletcher [2];Bruno Rafael de Almeida Moreira (0000-0002-8686-4082) [3];Damian Hine (0000-0003-4682-4868) [4];Sudhir Yadav (0000-0001-7658-8144) [5];. Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro‐industrial byproducts[J]. Comprehensive Reviews in Food Science and Food Safety, 2024,23(4)