Precision Fermentation as an Alternative to Animal Protein, a Review

• Published in: Fermentation (Basel) 2024-06, Vol.10 (6), p.315
• Main Authors: Knychala, Marilia M, Boing, Larissa A, Ienczak, Jaciane L, Trichez, Débora, Stambuk, Boris U
• Format: Article
• Language: English
• Subjects: Agricultural practices; Agriculture; Analysis; Animal welfare; Biodiversity; Carbon; Climate change; Deforestation; Emissions; Environmental impact; Environmental sustainability; Fermentation; Fermented food; Food industry; Food security; Food sources; Food supply; Geoengineering; Livestock; Manures; Paris Agreement; precision fermentation; Proteins; recombinant casein; recombinant collagen; recombinant egg-white proteins; recombinant hemoglobin; recombinant whey proteins
• ISSN: 2311-5637; 2311-5637
• DOI: 10.3390/fermentation10060315

The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. The rising demands of consumers for food products that are safe, healthy, and have animal welfare standards have led to an increased interest in alternative proteins and the development of the cellular agriculture field. Within this innovative field, precision fermentation has emerged as a promising technological solution to produce proteins with reduced ecological footprints. This review provides a summary of the environmental impacts related to the current global food production, and explores how precision fermentation can contribute to address these issues. Additionally, we report on the main animal-derived proteins produced by precision fermentation, with a particular focus on those used in the food and nutraceutical industries. The general principles of precision fermentation will be explained, including strain and bioprocess optimization. Examples of efficient recombinant protein production by bacteria and yeasts, such as milk proteins, egg-white proteins, structural and flavoring proteins, will also be addressed, along with case examples of companies producing these recombinant proteins at a commercial scale. Through these examples, we explore how precision fermentation supports sustainable food production and holds the potential for significant innovations in the sector.