Precision fermentation for improving the quality, flavor, safety, and sustainability of foods.

Yirong Wang, Yong-Su Jin, Michael J Miller, Karson Hilgendorf

Journal: Current opinion in biotechnology 2024;86():103084

PMID: 38394936

Full Text on Elsevier Science View on PubMed

Abstract

Precision fermentation involves the rewiring of metabolic pathways in generally recognized as safe microorganisms, fermentation scale-up, and downstream processing to produce food ingredients from abundant and inexpensive substrates. Using precise genome editing of food-fermenting microorganisms, precision fermentation can also produce fermented foods with more desirable properties. These genetic tools allow for the manipulation of flavors and nutritional content in fermented foods, the economic production of functional food ingredients, and the sustainable production of otherwise-costly macronutrients. By introducing the metabolic designs, genetic modifications, and resulting products of engineered microorganisms developed through academic and industrial research, this review aims to provide insights into the potentials and challenges of precision fermentation for the economic, safe, and sustainable production of foods.

Address: Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA.; Department of Energy, Environmental & Chemical Engineering, Washington University in St. Louis, St. Louis, MO, USA.; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA; Carl R. Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, IL, USA.; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA; Carl R. Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, IL, USA. Electronic address: [email protected].

DOI: 10.1016/j.copbio.2024.103084

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MeSH Terms: Fermentation, Food, Fermented Foods, Food Ingredients, Food Microbiology