Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro‐industrial byproducts

• Published in: Comprehensive reviews in food science and food safety Vol. 23; no. 4; pp. e13375 - n/a
• Main Authors: Nadar, Cresha Gracy, Fletcher, Andrew, Moreira, Bruno Rafael de Almeida, Hine, Damian, Yadav, Sudhir
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.07.2024
• Subjects: Agricultural wastes; Agriculture - methods; Bacteria - metabolism; Bayesian analysis; circular economy; Fermentation; Fermented food; Food quality; Food security; Fungi - metabolism; Industrial Waste - analysis; Lignocellulose; Meta-analysis; microbial protein; Microorganisms; nucleic acid; Nutrient content; precision fermentation; Protein sources; Proteins; Raw materials; Reviews; single‐cell protein; microbial protein; nucleic acid; precision fermentation; single‐cell protein; circular economy
• ISSN: 1541-4337; 1541-4337
• DOI: 10.1111/1541-4337.13375

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.