Recycling carbon for sustainable protein production using gas fermentation

Esteban Marcellin*, Largus T. Angenent, Lars K. Nielsen, Bastian Molitor

*Corresponding author for this work

Research output: Contribution to journalReviewpeer-review

Abstract

Current food production practices contribute significantly to climate change. To transition into a sustainable future, a combination of new food habits and a radical food production innovation must occur. Single-cell protein from microbial fermentation can profoundly impact sustainability. This review paper explores opportunities offered by gas fermentation to completely replace our reliance on fossil fuels for the production of food. Together with synthetic biology, designed microbial proteins from gas fermentation have the potential to reduce our dependence on fossil fuels and make food production more sustainable.

Original languageEnglish
Article number102723
JournalCurrent Opinion in Biotechnology
Volume76
Number of pages7
ISSN0958-1669
DOIs
Publication statusPublished - 2022

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