Fermentation has been practiced for centuries to produce food. It offers several benefits such as enhanced nutritional food properties, prolonged shelf life, increase food safety as well as allow the production of desirable compounds. The recent application of fermentation is to produce whole biomass products from microbes such as mycoprotein. This new kind of protein may be suitable to meet the future demand for protein-rich foods, ensuring a sustainable alternative, and thus ensuring food security for a continuously growing population without exacerbating the damage to the environment.
Currently, in fact, traditional animal-based proteins are the major protein source, although their production has been characterized to be not sustainable, and their consumption is often associated with health issues. In addition, fermentation contributes to producing novel compounds from genetically modified microorganisms that have the ability to secrete many types of enzymes, thus they can be cultivated in various substrates including waste, and produce new products. Hence, fermentation contributes to producing sustainable food products.
This Research Topic is therefore dedicated to publishing recent innovative research results, as well as review papers dealing with novel terrestrial and marine fungi, plant-based proteins, and other protein alternatives that use fermentation, which contribute to the current scientific and societal challenges
• Nutrition and health benefits of fermented foods
• Sustainability of fermented foods assessments
• Bioreactor, monitoring and controlling systems for fermented foods production
• Single-cell protein from various resources
• Production, consumer acceptance, and challenges of mycoprotein
Fermentation has been practiced for centuries to produce food. It offers several benefits such as enhanced nutritional food properties, prolonged shelf life, increase food safety as well as allow the production of desirable compounds. The recent application of fermentation is to produce whole biomass products from microbes such as mycoprotein. This new kind of protein may be suitable to meet the future demand for protein-rich foods, ensuring a sustainable alternative, and thus ensuring food security for a continuously growing population without exacerbating the damage to the environment.
Currently, in fact, traditional animal-based proteins are the major protein source, although their production has been characterized to be not sustainable, and their consumption is often associated with health issues. In addition, fermentation contributes to producing novel compounds from genetically modified microorganisms that have the ability to secrete many types of enzymes, thus they can be cultivated in various substrates including waste, and produce new products. Hence, fermentation contributes to producing sustainable food products.
This Research Topic is therefore dedicated to publishing recent innovative research results, as well as review papers dealing with novel terrestrial and marine fungi, plant-based proteins, and other protein alternatives that use fermentation, which contribute to the current scientific and societal challenges
• Nutrition and health benefits of fermented foods
• Sustainability of fermented foods assessments
• Bioreactor, monitoring and controlling systems for fermented foods production
• Single-cell protein from various resources
• Production, consumer acceptance, and challenges of mycoprotein
