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Review on alternative proteins: Marine macroalgae, yeasts and bacteriaย |
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| รหัสดีโอไอ | |
| Creator | Binod Pokharel |
| Title | Review on alternative proteins: Marine macroalgae, yeasts and bacteriaย |
| Contributor | Reddi S.S. Keerthi, Prashant Mainali, Ziyad H.H. Abunamous, Rajamahanti Vathsala |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2567 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 29 |
| Journal No. | 1 |
| Page no. | 7 |
| Keyword | Food-based dietary guidelines, Generation time, Genetic engineering, Microbial proteins |
| URL Website | https://so01.tci-thaijo.org/index.php/APST |
| Website title | https://so01.tci-thaijo.org/index.php/APST/article/view/261318 |
| ISSN | 2539-6293 |
| Abstract | The increasing global population and the decreasing crop production due to climate change threaten future food security. Providing adequate protein to the entire global population has become challenging since there are limited resources, such as land and water, for farming and agricultural purposes. Therefore, investigations on alternative protein sources have become critical. However, protein sources such as marine macroalgae, yeast, and bacteria appear to have been largely overlooked. Brown macroalgae contain a relatively low protein amount in their dry mass, while green and red macroalgae are rich protein sources. For example, Porphyra spp. are red macroalgae with protein content and quality similar to soybean. Their protein content ranges from 38% to 52%, and their production can use locally available substrates unrelated to human food sources. Similarly, Yeast is a richer source of protein which ranges from 40% to 55%. The industrial production of yeast can be done from locally available biomass that does not clash with human foods. Bacteria have a higher protein content that ranges from 50% to 83% of their dry mass. In addition, bacteria can grow more rapidly than other alternative protein sources. Significant achievements can be made through protein production technology with the proposed alternative protein sources to maintain global food security. |
