Making the case for edible microorganisms as an integral part of a more sustainable and resilient food production system

Abstract

Edible microbial biomass derived from bacteria, yeasts, filamentous fungi or microalgae is a promising alternative to conventional sources of food and feed. Microorganisms are a good source of protein, vitamins and, in some cases, also contain beneficial lipids. The ability of microorganisms to use simple organic substrates for growth permits industrial-scale cultivation of edible microbial biomass in geographical locations that would not compete with agricultural production. Only a handful of microbial products are currently available for human consumption. The use of microbial biomass for animal feed is limited by access to low-cost growth substrates and competition from conventional feed sources such as soy and fishmeal. At a time when the global food production system is threatened by the effects of climate change, the production of edible microorganisms has the potential to circumvent many of the current environmental boundaries of food production as well as reducing its environmental impact. Photosynthetic microorganisms such as cyanobacteria and microalgae can be cultivated for food and feed independently of arable land. In addition, recent technological developments in atmospheric carbon dioxide (CO 2) capture, extraction and catalytic conversion into simple organic compounds can be used for cultivation of edible microbial biomass for food and feed in a manner that is wholly independent of photosynthesis. The future possibilities, challenges and risks of scaled-up production of edible microbial biomass in relation to the global food system and the environment are discussed.

Valorization of CO2through lithoautotrophic production of sustainable chemicals inCupriavidus necator

“…Their low price is born, in part, from a highly developed industrial agriculture-which has significant GHG emissions 47,48 . While microbes hold promise for sustainable intensification of agriculture 49 , the reliance of bioproduction on plants limits the global green economy-as issues of food security increase, the tradeoff between food and bioproducts will become increasingly difficult to make 50 . Using a CO 2 -based gas fermentation, we have expanded the scope of a lithotrophic microbial chassis.…”

Edible Microorganisms—An Overlooked Technology Option to Counteract Agricultural Expansion

“…Edible microbial biomass as an alternative to conventional sources of food and feed is a promising technology option to prevent habitat destruction caused by increases in food demand. Microorganisms such as bacteria, yeasts, and filamentous fungi have several beneficial properties including their rapid growth rate and their ability to assimilate simple organic substrates such as hydrocarbons, alcohols or organic acids (Linder, 2019). Microbial biomass has high protein content and often contains beneficial lipids and vitamins (Ritala et al, 2017).…”

“…If these organic feedstocks in turn are derived from plant biomass, this would ultimately limit the land sparing potential of edible microbial biomass since land would still have to be set aside for feedstock production. An alternative approach would be to instead make use of recent developments in CO 2 capture and conversion technologies to produce simple organic feedstocks (e.g., methane, methanol, formic acid, acetic acid) directly from atmospheric CO 2 without any requirement for photosynthesis (Linder, 2019).…”

Solar-Powered Carbon Fixation for Food and Feed Production Using Microorganisms—A Comparative Techno-Economic Analysis

“…Today, nutrient-rich feed and food can be produced from microbial biomass obtained by the cultivation of algae, bacteria, actinomycetes, yeasts, and molds and represent a resource-efficient alternative to traditional farming. 1 , 2 Dried cell preparations from these types of microorganisms contain high amounts of protein and are marketed as “microbial protein”, with an annual production capacity currently amounting to 124,000 t. 3 The nutritional use of microbial protein dates back to the 14th and 16th centuries, during which Aztech tribes inhabiting central Mexico used phototrophic cyanobacteria biomass known as Spirulina ( Arthrospira platensis and Arthrospira maxima ) as a food source. Renewed interest in Spirulina was triggered in 1967 by a nutritional analysis 4 and followed by efforts aiming at the development of novel types of edible inexpensive biomass.…”