The role of single cell protein in cellular agriculture

Nyyssölä, Antti; Suhonen, Anniina; Ritala, Anneli; Oksman-Caldentey, Kirsi-Marja

doi:10.1016/j.copbio.2022.102686

Cited by 74 publications

(34 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Yeast are unicellular eukaryotic microorganisms that multiply through budding. Yeast have been widely used in food production, including fermentation and baking for generations (Barzee et al, 2021; Ercili‐cura & Barth, 2021; Gilbert & Robinson, 1957; Nyyssölä et al, 2022). Yeast cells contain high protein (45%−55%) and low nucleic acid contents (Nasseri et al, 2011).…”

Section: Production Systemsmentioning

confidence: 99%

“…Microalgae has been used for human consumption since the early 1950s but in recent decades, microalgae have been marketed as a health food product. Microalgae are currently found in the market as supplements in the form of capsules and powder and as an ingredient for many food products such as baked goods, drinks, and candies (Chacón‐Lee & González‐Mariño, 2010; Nyyssölä et al, 2022; Wells et al, 2017). While algal production has significantly increased in recent years, biomass productivity is not currently high enough to fulfill commercial needs.…”

Section: Cell‐cultivated Food Productsmentioning

confidence: 99%

“…For instance, yeast was grown on molasses and sulfite liquor from paper manufacturing in massive quantities in Germany during World Wars I (Saccharomyces cerevisiae) and II (Candida utilis) to replace significant portions of previously imported protein (Joseph & Bachhawat, 2014). More recently, yeast biomass from S. cerevisiae has been utilized in commercially successful products like Marmite ® , Cenovis ® , and Vegemite ® (Nyyssölä et al, 2022). These products autolyze spent brewing yeast by applying heat and salt to produce a paste which is then flavored and spiced to produce a distinct flavor profile.…”

Section: Yeast-based Foodsmentioning

confidence: 99%

See 2 more Smart Citations

Cell‐cultivated food production and processing: A review

Barzee

El‐Mashad

Cao

et al. 2022

Food Bioengineering

View full text Add to dashboard Cite

Cells cultivated in bioreactors offer many possibilities for the production of novel and nutritious food products. Scientific and technological advances in cellular agriculture and processing technologies have allowed for the development of new techniques to utilize in vitro animal cells, plant cells, and microorganisms to mimic the organoleptic and nutritional properties of traditional foods as well as to potentially develop entirely new product classes. This review compiles and discusses the state-of-the-art cellular production and processing systems including 3D printing of customizable cell-cultivated food products. In addition to the technological state-of-the art, this article reviews the nutritional characteristics of cell-cultivated foods, introduces examples of new food products, and compiles economic characteristics and environmental impacts of each production system as assessed through technoeconomic analyses and lifecycle assessments. The factors influencing consumer acceptance of cell-cultivated foods are articulated and the potential implications of these new technologies on traditional agricultural industries and food chains are discussed. Lastly, future research and development trajectories are introduced with suggestions for continued development.

show abstract

Section: Production Systemsmentioning

confidence: 99%

Section: Cell‐cultivated Food Productsmentioning

confidence: 99%

Section: Yeast-based Foodsmentioning

confidence: 99%

See 1 more Smart Citation

Cell‐cultivated food production and processing: A review

Barzee

El‐Mashad

Cao

et al. 2022

Food Bioengineering

View full text Add to dashboard Cite

show abstract

“…There are many innovative technologies in food production acting as food frontiers, which can achieve eco-sustainability and the security of global food, seeking for more sustainable future. These food frontiers may include controlled-environment agriculture [109], climate-driven northern agricultural expansion [110], cellular agriculture [111], entomophagy [112] and seaweed aquaculture [3,113,114]. Based on the single-cell protein in macro-fungi/mushrooms, many possibilities exist to use agricultural residues and wastes because of their fast growth, high cell densities, long history of use, and simple reactor design.…”

Section: Unconventional Foods Of Plants and Mushroomsmentioning

confidence: 99%

“…Based on the single-cell protein in macro-fungi/mushrooms, many possibilities exist to use agricultural residues and wastes because of their fast growth, high cell densities, long history of use, and simple reactor design. However, they have many challenges, including a need for non-food carbon substrates and a possibility for existing mycotoxins [111]. The main target that attracts several scientists all over the world is how to find "plant protein-based meat and dairy analogues" especially under climate change [115][116][117], and single-cell proteins derived from mushrooms as reported by Stephan et al [118] in Table 3.…”

Section: Unconventional Foods Of Plants and Mushroomsmentioning

confidence: 99%

A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy

et al. 2022

View full text Add to dashboard Cite

The Kingdom of Plantae is considered the main source of human food, and includes several edible and medicinal plants, whereas mushrooms belong to the Kingdom of fungi. There are a lot of similar characteristics between mushrooms and higher plants, but there are also many differences among them, especially from the human health point of view. The absences of both chlorophyll content and the ability to form their own food are the main differences between mushrooms and higher plants. The main similar attributes found in both mushrooms and higher plants are represented in their nutritional and medicinal activities. The findings of this review have a number of practical implications. A lot of applications in different fields could be found also for both mushrooms and higher plants, especially in the bioenergy, biorefinery, soil restoration, and pharmaceutical fields, but this study is the first report on a comparative photographic review between them. An implication of the most important findings in this review is that both mushrooms and plants should be taken into account when integrated food and energy are needed. These findings will be of broad use to the scientific and biomedical communities. Further investigation and experimentation into the integration and production of food crops and mushrooms are strongly recommended under different environmental conditions, particularly climate change.

show abstract

Inverse metabolic engineering for improving protein content in Saccharomyces cerevisiae

Lee,

Do,

Won

et al. 2023

Biotechnology Journal

View full text Add to dashboard Cite

Production of Saccharomyces cerevisiae‐based single cell protein (SCP) has recently received great attention due to the steady increase in the world's population and environmental issues. In this study, an inverse metabolic engineering approach was applied to improve the production of yeast SCP. Specifically, an S. cerevisiae mutant library, generated using UV‐random mutagenesis, was screened for three rounds to isolate mutants with improved protein content and/or concentration. The #1021 mutant strain exhibited a respective 31% and 23% higher amino acid content and concentration than the parental S. cerevisiae D452‐2 strain. Notably, the content, concentration, and composition of amino acids produced by the PAN2* strain, with a single nucleotide polymorphism in PAN2 coding for a catalytic subunit of the poly(A)‐nuclease (PAN) deadenylation complex, were virtually identical to those produced by the #1021 mutant strain. In a glucose‐limited fed‐batch fermentation, the PAN2* strain produced 19.5 g L−1 amino acids in 89 h, which was 16% higher than that produced by the parental D452‐2 strain. This study highlights the benefits of inverse metabolic engineering for enhancing the production titer and yield of target molecules without prior knowledge of rate‐limiting steps involved in their biosynthetic pathways.

show abstract

The role of single cell protein in cellular agriculture

Cited by 74 publications

References 55 publications

Cell‐cultivated food production and processing: A review

Cell‐cultivated food production and processing: A review

A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy

Inverse metabolic engineering for improving protein content in Saccharomyces cerevisiae

Contact Info

Product

Resources

About